MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Taverna Salad
Categories: Vegetables, Herbs, Breads, Cheese
Yield: 5 servings

1/3 c + 2 tb extra-virgin olive
- oil
2 tb Red wine vinegar
1 ts Minced garlic
1/2 ts Dried oregano
Salt and pepper
3 md Tomatoes, cored, seeded and
- diced in 1/2" pieces (or
(1 cup cherry tomatoes
- halved)
15 oz Can chickpeas; rinsed
1 Orange or yellow bell
- pepper; halved, seeded,
- diced in 1/2" pieces
1/2 lg English cucumber; halved,
- seeded, diced in 1/2"
- pieces
1/2 c Pitted Kalamata olives
1/4 c Chopped fresh parsley
1/4 c Minced red onion or shallot
2 tb Drained capers; coarse
- chopped
2 Scallions; thin sliced
1 (6") pita
8 oz Block halloumi cheese;
- patted dry, cut in 3/4"
- slices

In a small bowl, combine ? 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 tb olive oil, sprinkle with
salt and toss to coat. Heat an 8" 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.

By: Lidey Heuck

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

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