This recipe for a Taverna Salad came in an email from the New York Times. I made it to enjoy with our friend Christine when she came to see the Savannah Bananas with us. It was a delicious “meal” or salad to enjoy on our sunny spring afternoon.
Ingredients:
- ⅓ cup ofextra-virgin olive oil
- 2 tablespoons of sherry or red wine vinegar
- 1 teaspoon of minced garlic (1 small clove)
- 1/2 teaspoon of dried oregano
- Salt and pepper
- 1 cup of halved cherry tomatoes)
- 1 (15-ounce) can of chickpeas, rinsed
- 1 orange or yellow bell pepper, halved, seeded and diced into ½-inch pieces
- 1/2 large English cucumber, halved, seeded and diced into ½-inch pieces
- 1/2 cup of pitted Kalamata olives
- 1/4 cup of chopped fresh parsley
- 1/4 cup of minced red onion or shallot
- 2 tablespoons of (drained) capers
- 2 thinly sliced scallions
- 1 bag of pita chips
- 1 (8-ounce) block halloumi cheese, patted dry and cut into ¾-inch-thick slices or crumbled goat cheese
In a small bowl, combine the 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.
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. If using goat cheese, crumble into the salad right before serving.
Serve with pita chips, either on the side or crumbled into the salad right before serving.
cookingandmyfamily 