Mediterranean Taverna Salad
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Mediterranean Taverna Salad
Rated 3.5 stars by 4 users
Try using garlic or jalapeno stuffed olives for a tasty variation.
Ingredients
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⅓ cup plus 2 tablespoons Gremolata olive oil
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2 tablespoons Vinoso red wine vinegar
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salt and pepper
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1 cup halved cherry tomatoes
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1 (15-ounce) can chickpeas, rinsed
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1 sweet bell pepper, ½-inch dice
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½ of a large English cucumber, ½-inch dice
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½ cup pitted Gordal olives
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¼ cup chopped fresh parsley
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¼ cup minced shallot
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2 tablespoons (drained) capers, chopped
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2 scallions, sliced
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2-3 pieces pita bread
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8-ounce piece of halloumi cheese, sliced ¾ inch thick
Directions
Whisk together ⅓ cup olive oil and vinegar, season with salt and pepper to taste.
In a large bowl, combine tomatoes, chickpeas, bell pepper, cucumber, olives, parsley, shallot, capers, and scallions. Pour dressing over top and toss well to coat.
Chop pita bread in 1-inch pieces, drizzle with olive oil, sprinkle with salt, and toast in a skillet over medium heat for about 5 minutes, or until golden brown.
Drizzle halloumi slices with olive oil and cook in the same skillet for 2-3 minutes per side. Transfer to a cutting board and cut into bite-size cubes.
Add pita and halloumi to the salad bowl, toss well and enjoy!