Taverna Salad

Yield: 4to 6servings Total time: 45minutes

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/ 2inch 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 slices

DIRECTIONS

1. 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.

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.