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

      Title: Taverna Salad
 Categories: Vegetables, Herbs, Breads, Cheese
      Yield: 4 Servings

    1/3 c  Extra-virgin olive oil; +2 tb
      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 c  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  Kalamata olives; pitted
    1/4 c  Fresh parsley; chopped
    1/4 c  Red onion or shallot; minced
      2 tb Capers; drained,
           - coarse chopped
      2    Scallions; thin sliced
      1    Pita (6")
      8 oz Block halloumi cheese;
           - patted dry, cut in 3/4"
           - slices

  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.

  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" 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 tb
  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.

  Recipe by Lidey Heuck

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

  Uncle Dirty Dave's Archives

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