Mediterranean Halloumi Pita Sandwich

itsjdieb
11 hours ago
3 min read

If someone were to ask me what my favorite sandwich is in the world, it would be a halloumi-based sandwich. This is my Mediterranean Halloumi Pita Sandwich, and it’s the epitome of a Mediterranean summer recipe. Every time I have it, I feel like I’m transported back to Syria. This is the kind of sandwich you want to enjoy on a warm summer afternoon, it’s fresh, vibrant, and packed with flavor. Did I mention it’s easy to make?

Golden, pan-seared halloumi is tucked into a soft pita and layered with crisp vegetables, fresh herbs, and a tangy sauce that brings everything together. The combination of salty cheese, juicy tomatoes, crunchy cucumbers, and fragrant mint creates the perfect balance of textures and flavors. It’s simple enough for a quick lunch, yet satisfying enough to become the highlight of your weekend.

Whether you’re hosting friends, heading out for a picnic, or simply craving a taste of the Mediterranean, this halloumi pita sandwich delivers sunshine in every bite.

Yields: 2

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

This recipe is vegetarian. This recipe can be easily be made gluten free if you use a gluten free pita.

Ingredients:

10 slices of Halloumi cheese (this is the brand I love)

1 sweet onion (or red onion), finely sliced into half moons

1 tbsp finely diced cilantro (or parsley)

1 tbsp extra virgin olive oil

Juice of ½ lemon

Salt to taste

1 medium tomato, sliced in half moons

1 cucumber, sliced in half moons

1 pita

Optional addition: fresh mint

Spread :

2 garlic cloves

1 tbsp extra virgin olive oil (or canola oil)

½ tbsp mild harissa (my mom actually uses this pepper paste brand, but if you aren’t able to get it harissa works just fine)

1 tbsp mayo (or vegan avocado mayo)

1 tbsp finely diced cilantro

Pinch of salt

Instructions:

Prep the dip: in a food processor add in garlic cloves and extra virgin olive oil and blend until pureed. Add in mild harissa, mayo, cilantro, and salt. Puree until smooth consistency. Taste and adjust for salt.
Prepare halloumi: Boil water. Slice the halloumi into ½-inch (1–1.5 cm) thick slices if not already sliced. Place the halloumi in a heatproof bowl and cover with boiling water for 2–3 minutes. Drain well and pat completely dry with paper towels.
Prepare onion salad: in a bowl add in sliced onion, cilantro, extra virgin olive oil, lemon juice, and salt. Mix well. Set aside.
Prep ingredients: Prep the tomato, cucumber, and fresh mint (if you’re using it).
Cook halloumi: Heat a large nonstick or cast-iron skillet over medium-high heat. Sear the halloumi for 2–3 minutes per side, until deeply golden and crisp on the outside while remaining soft and creamy in the center.
Wrap and serve: Gently open one side of the pita so you can create two sandwiches. Spread the dip evenly onto both pitas. Layer on 5 halloumi slices onto each. Spread on onion salad, tomatoes, and cucumber into both sandwiches. Add fresh mint leaves if you would like. Wrap the sandwiches and enjoy!

FAQ:

Can I meal prep this sandwich: I wouldn’t suggest it. This is a sandwich that you want to enjoy fresh. If anything, you can prep the dip, onion salad, and tomato/cucumbers several hours before creating the sandwich.
What can I substitute for halloumi?: The base of this recipe is halloumi, I don’t think substituting it would achieve a similar flavor!
Can I use a different toppings?: Absolutely! Pickled turnips/radishes, lettuce, shredded cabbage, or coleslaw all work.
Can I use a different spread?: Yes! You can use plain toum paste, pesto, muhammara, or tzatziki work.
Do I have to include the onion salad?: It does make the sandwich delicious, but if you have an intolerance to allium/onions, you don’t have to include the salad.

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD

Whether you’re hosting friends, heading out for a picnic, or simply craving a taste of the Mediterranean, this halloumi pita sandwich delivers sunshine in every bite.

Yields: 2

Prep time: 15 minutes

Cook time: 10 minutes

Total time: 25 minutes

This recipe is vegetarian. This recipe can be easily be made gluten free if you use a gluten free pita.

Ingredients:

10 slices of Halloumi cheese (this is the brand I love)

1 sweet onion (or red onion), finely sliced into half moons

1 tbsp finely diced cilantro (or parsley)

1 tbsp extra virgin olive oil

Juice of ½ lemon

Salt to taste

1 medium tomato, sliced in half moons

1 cucumber, sliced in half moons

1 pita

Optional addition: fresh mint

Spread :

2 garlic cloves

1 tbsp extra virgin olive oil (or canola oil)

½ tbsp mild harissa (my mom actually uses this pepper paste brand, but if you aren’t able to get it harissa works just fine)

1 tbsp mayo (or vegan avocado mayo)

1 tbsp finely diced cilantro

Pinch of salt

Instructions:

Prep the dip: in a food processor add in garlic cloves and extra virgin olive oil and blend until pureed. Add in mild harissa, mayo, cilantro, and salt. Puree until smooth consistency. Taste and adjust for salt.

Prepare halloumi: Boil water. Slice the halloumi into ½-inch (1–1.5 cm) thick slices if not already sliced. Place the halloumi in a heatproof bowl and cover with boiling water for 2–3 minutes. Drain well and pat completely dry with paper towels.

Prepare onion salad: in a bowl add in sliced onion, cilantro, extra virgin olive oil, lemon juice, and salt. Mix well. Set aside.

Prep ingredients: Prep the tomato, cucumber, and fresh mint (if you’re using it).

Cook halloumi: Heat a large nonstick or cast-iron skillet over medium-high heat. Sear the halloumi for 2–3 minutes per side, until deeply golden and crisp on the outside while remaining soft and creamy in the center.

Wrap and serve: Gently open one side of the pita so you can create two sandwiches. Spread the dip evenly onto both pitas. Layer on 5 halloumi slices onto each. Spread on onion salad, tomatoes, and cucumber into both sandwiches. Add fresh mint leaves if you would like. Wrap the sandwiches and enjoy!

FAQ:

Can I meal prep this sandwich: I wouldn’t suggest it. This is a sandwich that you want to enjoy fresh. If anything, you can prep the dip, onion salad, and tomato/cucumbers several hours before creating the sandwich.

What can I substitute for halloumi?: The base of this recipe is halloumi, I don’t think substituting it would achieve a similar flavor!

Can I use a different toppings?: Absolutely! Pickled turnips/radishes, lettuce, shredded cabbage, or coleslaw all work.

Can I use a different spread?: Yes! You can use plain toum paste, pesto, muhammara, or tzatziki work.

Do I have to include the onion salad?: It does make the sandwich delicious, but if you have an intolerance to allium/onions, you don’t have to include the salad.

xoxo,

Jasmin D the RD

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