Taverna Salad

This colorful, meal-of-a-salad from Lidey Heuck’s cookbook, “Cooking inReal Life” (S&S/Simon Element, 2024), is inspired by two dishes: classic Greek salad (also known as horiatiki) and fattoush, the Lebanese salad of vegetables and pieces of fried pita. The ingredient list may look long at first, but each ingredient contributes to the harmony of the salad: bell pepper and cucumbers for crunch; shallot, olives and capers for a bit of tang; chopped tomatoes for sweetness. Colorful vegetables provide a wide array of antioxidants that are known to greatly reduce the risk for chronic diseases such as diabetes and hypertension. “Eating the Rainbow” is some of the best advice nutritionists provide to stay healthy. Pan-fried halloumi adds richness and heft, but you can skip the searing process and instead opt for a 6-ounce block of feta, if desired. To save even more time, you can add a large handful of crumbled pita chips instead of making your own.

Makes: 4-6 servings
Time to cook: 45 minutes (25 minutes prep, 20 minutes cook time)

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

· 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

Cooking Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. Add the pita and halloumi to the salad, toss well and serve.

Nutrition per serving

‍
410 calories; 28 grams fat; 8 grams saturated fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 30grams carbohydrates; 7 grams fiber; 13 grams protein; 6 grams sugar; 795 milligrams sodium

Recipe by Lidey Heuck, NY Times Cooking  

‍