Taverna Salad

By Lidey Heuck

Updated April 2, 2024

Taverna Salad
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
45 minutes
Prep Time
25 minutes
Cook Time
20 minutes
Rating
5(7,949)
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
  • ⅓cup plus 2 tablespoons extra-virgin olive oil
  • 2tablespoons red wine vinegar
  • 1teaspoon minced garlic (1 small clove)
  • ½teaspoon dried oregano
  • Salt and pepper
  • 3medium tomatoes, cored, seeded and diced into ½-inch pieces (or 1 cup halved cherry tomatoes)
  • 1(15-ounce) can chickpeas, rinsed
  • 1orange or yellow bell pepper, halved, seeded and diced into ½-inch pieces
  • ½large English cucumber, halved, seeded and diced into ½-inch pieces
  • ½cup pitted Kalamata olives
  • ¼cup chopped fresh parsley
  • ¼cup minced red onion or shallot
  • 2tablespoons (drained) capers, coarsely chopped
  • 2scallions, 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 (6 servings)

410 calories; 28 grams fat; 8 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 3 grams polyunsaturated fat; 30 grams carbohydrates; 7 grams dietary fiber; 6 grams sugars; 13 grams protein; 795 milligrams sodium

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
7,949 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.

Jill

Currently living in the Bahamas and GF. Due to lack of availability of halloumi and GF pita/chips I was forced to leave out. I did add in herbed goat cheese and radishes taking up space in my refrigerator and topped with grilled shrimp. While I understand this riff isn’t true to the original recipe it was still a delicious and healthy dinner salad nonetheless. Agree with other comments on the dressing, capers and olives made the salad.

live your life

I’ve cooked halloumi before but didn’t know this. You should cook it straight from the fridge and not let it warm before cooking - otherwise it will melt and get gooey in the pan! In hindsight this makes total sense but leaving it out while preparing other ingredients made it sort of lukewarm and it started melting on the hot pan. I just kept cooking, letting moisture evaporate and it eventually started drying out and browning, although the shapes are now blobs instead of rectangles. Good learning experience! The recipe is excellent, although takes quite a bit of prep time. I use pita chips as a short cut.

Carolyn Puckett

A beautiful salad which was a hit for the supper after Thanksgiving lunch (Yes, it is our family tradition to have 2 big meals). Bright, refreshing, beautiful! I was going to substitute feta for the halloumi and I am glad I didn't: the halloumi was just right for the tart dressing.

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