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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Taverna Salad   
    Categories: Vegetables, Herbs, Breads, Cheese   
         Yield: 5 servings   
       
       1/3 c  + 2 tb extra-virgin olive   
              - oil   
         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 cup 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  Pitted Kalamata olives   
       1/4 c  Chopped fresh parsley   
       1/4 c  Minced red onion or shallot   
         2 tb Drained capers; coarse   
              - chopped   
         2    Scallions; thin sliced   
         1    (6") pita   
         8 oz Block halloumi cheese;   
              - patted dry, cut in 3/4"   
              - slices   
       
     In a small bowl, combine ? 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-inch 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 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.   
        
     Add the pita and halloumi to the salad, toss well and   
     serve.   
        
     By: Lidey Heuck   
        
     Yield: 4 to 6 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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