Connie's Taverna Salad

This colourful, meal-of-a-salad from Lidey Heuck’s cookbook, “Cooking in Real Life” is inspired by two dishes: classic Greek salad and fattoush, the Lebanese salad of vegetables and pieces of fried pita. 

INGREDIENTS

• 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 (or 1 cup halved cherry tomatoes)

• 1 (15-ounce) can chickpeas, rinsed

• 1 orange or yellow bell pepper, halved, seeded and diced

• ½ large English cucumber, halved, seeded and diced

• 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

INSTRUCTIONS

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. 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 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 cooked pita to the small bowl to cool, reserving the skillet.

4. Place halloumi slices on a small plate and drizzle with 1 tablespoon olive oil. Heat 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. Serves 4-6.