Name: Grilled Fattoush with Halloumi and Eggplant
Yield: 4 servings
Ingredients: 5 tablespoons olive oil, plus more for grill; 2 scallions; 1 jalapeño; 1/2 cup halved pitted Castelvetrano or other green olives; 3 tablespoons salted, roasted pistachios; 3 tablespoons fresh lemon juice; 1 tablespoon white wine vinegar; Kosher salt, freshly ground pepper; 1 tablespoon dried thyme; 1 tablespoon toasted sesame seeds; 1/4 teaspoon garlic powder; 2 (6)-inch pitas; 2 medium eggplants, halved lengthwise (or crosswise if using 1 large eggplant); 2 tablespoons olive oil, plus more for grill; Kosher salt; 1 (8)-ounce package Halloumi cheese; 2 large Persian cucumbers or 1 small English hothouse cucumber; 1 pound tomatoes, halved, cut into wedges if large; 1/2 cup torn mint leaves; 1/4 cup dill sprigs

Grilled torn pita tossed in a bowl with cracked green olives sliced cucumbers tomato wedges and herbs.

Photo by Peden + Munk

We love Halloumi’s squeaky texture, but some torn salted mozzarella would be just as good (just don’t try grilling it).

Cook's Note:

Halloumi cheese can be found in Greek markets, natural foods and specialty foods stores, and some supermarkets.

Recipe information

Yield
4 servings

Ingredients

Dressing:

5 tablespoons olive oil, plus more for grill

2 scallions

1 jalapeño

1/2 cup halved pitted Castelvetrano or other green olives

3 tablespoons salted, roasted pistachios

3 tablespoons fresh lemon juice

1 tablespoon white wine vinegar

Kosher salt, freshly ground pepper

Assembly:

1 tablespoon dried thyme

1 tablespoon toasted sesame seeds

1/4 teaspoon garlic powder

2 (6)-inch pitas

2 medium eggplants, halved lengthwise (or crosswise if using 1 large eggplant)

2 tablespoons olive oil, plus more for grill

Kosher salt

1 (8)-ounce package Halloumi cheese

2 large Persian cucumbers or 1 small English hothouse cucumber

1 pound tomatoes, halved, cut into wedges if large

1/2 cup torn mint leaves

1/4 cup dill sprigs

Preparation

For the dressing:
Step 1
Prepare a grill for medium heat; oil grate. Grill scallions and jalapeño, turning once, until lightly blistered and crisp-tender, about 2 minutes for scallions and 4 minutes for jalapeño. Transfer to a cutting board and let cool slightly.
Step 2
Slice open jalapeño and scrape out seeds (unless you like things very spicy); discard. Coarsely chop chile and scallions. Mix in a medium bowl with olives, pistachios, lemon juice, vinegar, and 5 Tbsp. oil; season dressing with salt and pepper.
Step 3
Dressing can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.
Assemble the salad:
Step 4
Mix thyme, sesame seeds, and garlic powder in a small bowl. Lightly coat pitas and eggplants with 2 Tbsp. oil; season with salt and rub with thyme mixture. Grill, turning occasionally and moving to a cooler part of grill if needed to avoid scorching, until pitas are golden and crisp and eggplants are browned and tender, 5 minutes for pitas, and 8–10 minutes for eggplants. Transfer to a platter and let cool slightly.
Step 5
Meanwhile, grill Halloumi until charred and soft, about 2 minutes per side. Transfer to platter with pitas and eggplants.
Step 6
Tear pitas and Halloumi into chunky pieces, then cut eggplants into bite-size pieces. Transfer to a large bowl and add cucumbers, tomatoes, and dressing. Give everything a good toss to bring it all together; season with salt. Top with mint leaves and dill sprigs.