Taverna Salad

By Lidey Heuck

Updated April 1, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Total Time
45 minutes
Prep Time
25 minutes
Cook Time
20 minutes
Rating
5(10,308)
Comments
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This colorful, meal-of-a-salad from Lidey Heuck’s cookbook, “Cooking in Real Life” (S&S/Simon Element, 2024), is inspired by two dishes: classic Greek salad (also known as horiatiki) and fattoush, the Lebanese salad of vegetables and pieces of fried pita. The ingredient list may look long at first, but each ingredient contributes to the harmony of the salad: bell pepper and cucumbers for crunch; shallot, olives and capers for a bit of tang; chopped tomatoes for sweetness. Pan-fried halloumi adds richness and heft, but you can skip the searing process and instead opt for a 6-ounce block of feta, if desired. To save even more time, you can add a large handful of crumbled pita chips instead of making your own.

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Ingredients

Yield:4 to 6 servings

  • ⅓ cup plus 2 tablespoons extra-virgin olive oil

  • 2 tablespoons red wine vinegar

  • 1 teaspoon minced garlic (1 small clove)

  • ½ teaspoon dried oregano

  • Salt and pepper

  • 3 medium tomatoes, cored, seeded and diced into ½-inch pieces (or 1 cup halved cherry tomatoes)

  • 1 (15-ounce) can chickpeas, rinsed

  • 1 orange or yellow bell pepper, halved, seeded and diced into ½-inch pieces

  • ½ large English cucumber, halved, seeded and diced into ½-inch pieces

  • ½ cup pitted Kalamata olives

  • ¼ cup chopped fresh parsley

  • ¼ 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 ¾-inch-thick slices

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

30 grams carbs; 34 milligrams cholesterol; 410 calories; 15 grams monosaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 28 grams fat; 7 grams fiber; 795 milligrams sodium; 13 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a small bowl, combine ⅓ cup olive oil with the vinegar, garlic and oregano. Whisk vigorously to combine then season to taste with salt and pepper.

  2. Step 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. Step 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. Step 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. Step 5

    Add the pita and halloumi to the salad, toss well and serve.

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Ratings

5 out of 5
10,308 user ratings
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Comments

Gwen

Instead of Pita, added farro. Made for a great hearty dinner salad.

lia p

I made this for lunch on a Monday and it was the perfect jumpstart my week needed. It comes together easily and holds up well in the fridge. I add pita chips (store bought) as I’m about to serve and I mixed in feta crumbles instead of halloumi. The dressing has a nice tang while the capers and olives add some nice brininess. This is going to be on rotation for a while!

RosebudTo

If you subbed feta or store bought chips I would encourage you to use the homemade chips and halloumi next time you make this—those two things just took it to another level for me and made it really unique and delicious.

Amelia

Delicious salad. Added grilled steak to make it a full dinner

RF

So good. I subbed 2 ears of roasted corn 🌽 for the pita chips and also lightly roasted the chickpeas before adding because I like the texture better that way. Lots of leftovers. Thank you for teaching me how to properly grill halloumi (coating in OO before throwing in a med-high pan) - finally I can make it taste like it does in restaurants! 🔥

sdepas

@Elle it would be so amazing if someone found love in the comments section of nyt cooking!

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