Author Notes
During the summer I become the de facto cook at our family cottage. I don't mind as enjoy cooking for crowds, and I've become pretty handy at throwing together fresh ingredients that three generations can all enjoy together. This summertime salad was one of them and became a regular on the lunchtime roster. —AmyRR
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Ingredients
- For Pita Chips
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2
large pita bread, split in half and cut into wedges
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2 tablespoons
olive oil
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1 tablespoon
za'atar herb blend
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salt and pepper to taste
- For Salad
-
1
large English cucumber, chopped
-
3
large tomatoes, cored and chopped, or, 1 1/2 pints cherry tomatoes, cut in half
-
1/4 cup
thinly sliced red onion
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1 bunch
parsley, chopped
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1 bunch
fresh mint leaves, chopped
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1 teaspoon
za'atar spice blend
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1
lemon, juiced
-
1/4 cup
plus 1 tsp, olive oil
-
salt and pepper to taste
-
small package halloumi cheese, rinsed, dried and cut into 1/2-inch slices
Directions
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Preheat oven to broil. Toss pita wedges on a baking sheet with olive oil, za’atar and a touch of salt and pepper and evenly spread out on pan.
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In a large bowl toss together prepared cucumber, tomatoes, red onion, fresh herbs and za’atar, with lemon juice, olive oil and salt and pepper.
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Put pita in preheated oven and watch them carefully under the broiler, moving them around a bit. They’ll brown very quickly. When all toasty, remove from oven, let cool, then break into smaller bite-sized pieces.
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To a small non-stick frying pan, add 1 tsp olive oil and the slices of halloumi cheese. Cook on high heat until browned on one side, then flip and brown on the other.
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Just before serving, toss pita chips into the big salad bowl and toss well. Dish out on plates and top each dish with a couple slices of warm grilled halloumi cheese.
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