Taverna Salad

★ 5.0 Serves 6 Greek Vegetarian

Ingredients

⅓ cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon minced garlic (1 small clove)
½ teaspoon dried oregano
Salt and pepper
Salt and pepper
3 medium tomatoes, cored, seeded and diced into ½-inch pieces (or 1 cup halved cherry tomatoes)
1 (15-ounce) can chickpeas, rinsed
1 orange or yellow bell pepper, halved, seeded and diced into ½-inch pieces
½ large English cucumber, halved, seeded and diced into ½-inch pieces
½ cup pitted Kalamata olives
¼ cup chopped fresh parsley
¼ cup minced red onion or shallot
2 tablespoons (drained) capers, coarsely chopped
2 scallions, thinly sliced
1 (6-inch) pita
1 (8-ounce) block halloumi cheese, patted dry and cut into ¾-inch-thick slices

In a small bowl, combine ⅓ cup olive oil with the vinegar, garlic and oregano. Whisk vigorously to combine then season to taste with salt and pepper.
In a large bowl, combine the tomatoes, chickpeas, bell pepper, cucumber, olives, parsley, red onion, capers and scallions. Pour the dressing over the salad and toss well.
Chop the pita into 1-inch pieces and place them in a small bowl. Drizzle with 1 tablespoon olive oil, sprinkle with salt and toss to coat. Heat an 8-inch skillet over medium. Add the pita pieces and cook, tossing often, until toasted and golden brown, about 5 minutes. Return to the small bowl to cool, reserving the skillet.
Place the halloumi slices on a small plate and drizzle with 1 tablespoon olive oil. Heat the same skillet over medium-high heat, and cook the halloumi until golden brown, 2 to 3 minutes per side. Transfer to a cutting board and cut the slices into bite-size cubes.
Add the pita and halloumi to the salad, toss well and serve.