Taverna Salad Recipe • 5★

Updated April 1, 2024

David Malosh for The New York Times. Food Stylist: Simon Andrews.

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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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

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 (8-ounce) block halloumi cheese, patted dry and cut into ¾-inch-thick slices

Step 1In 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.

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.

Step 2In 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.

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.

Step 3Chop 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.

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.

Step 4Place 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.

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.

Step 5Add the pita and halloumi to the salad, toss well and serve.

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

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

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!

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.

I love halumi! Many years ago the Olive Tree in Wichita Kansas had a halumi salad that was to die for. Grilled halumi with amazing tomatoes & a balsamic dressing. This salad is great. I substituted celery for the pita because I wanted the crunch but did not have time to make the pita chips. Worked out great but I will definitely make the pita next time

I have made this several times now. It is always a hit as a dish to pass. I use Naan bread instead of pita bread.I prefer it to the pita bread although both are better than pita chips. I have made it with feta but like it much better with the halloumi cheese.

While I liked this salad I don’t think I’d make it again. I make many salads similar to this one. It was just meh to me. Glad others enjoyed it.

Source: https://cooking.nytimes.com/recipes/1025202-taverna-salad