Taverna Salad
Efficient Meals, Main Dishes, Salads
Ingredients
1/3 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon minced garlic (1 small clove)
1/2 teaspoon dried oregano
Salt and pepper
3 medium tomatoes, cored, seeded and diced into 1/2-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 1/2-inch pieces
1/2 large English cucumber, halved, seeded and diced into 1/2-inch pieces
1/2 cup pitted Kalamata olives
1/4 cup chopped fresh parsley
1/4 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 3/4-inch-thick slices
Directions
In a small bowl, combine 1/3 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.
Nutrition
Fat: 28 grams
Calories: 410
Saturated Fat: 8 grams
Unsaturated Fat: 18 grams
Sodium: 795 milligrams
Sugar: 6 grams
Fiber: 7 grams
Carbohydrate: 30 grams
Protein: 13 grams