Halloumi: Part 2

Summer salad alert!

This is a riff on the Lebanese fattoush, but mine’s got a lot more vegetables, a lot less herbage and pita, and gets rounded out with the help of some griddled halloumi cheese.

All I did was chunk up some tomatoes and garden cucumbers, cut up some pita, drizzled it with olive oil and seasoned it with za’atar. Then I broiled the pita pieces in a preheated oven until super crunchy. I sliced up a packet of halloumi after rinsing and drying it, put a little oil in a pan and fried the slices until nicely browned. (Also sliced up some red onion on the side; we have some onion haters in the family and why not make everyone happy?)

For assemblage I broke up the pita chips, tossed everything together with fresh lemon juice, olive oil, salt and pepper and more za’atar; added some fresh herbs from the garden (use whatever you've got; there are no wrong answers here. Except for sage), and then served the salad immediately so that the pita chips didn’t get too soggy and the cheese stayed warm.

I simply cannot eat enough of this stuff and no matter how much of it you make, there will be no leftovers.