Mediterranean Taverna Salad
Mediterranean Taverna Salad
Try using garlic or jalapeno stuffed olives for a tasty variation.
Ingredients
⅓ cup plus 2 tablespoons Gremolata olive oil
2 tablespoons Vinoso red wine vinegar
salt and pepper
1 cup halved cherry tomatoes
1 (15-ounce) can chickpeas, rinsed
1 sweet bell pepper, ½-inch dice
½ of a large English cucumber, ½-inch dice
½ cup pitted Gordal olives
¼ cup chopped fresh parsley
¼ cup minced shallot
2 tablespoons (drained) capers, chopped
2 scallions, sliced
2-3 pieces pita bread
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!
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