A Mediterranean Delight
Inspired by Lidey Heuck’s “Cooking in Real Life,” this vibrant salad draws from both Greek horiatiki and Lebanese fattoush traditions. Though the ingredient list is long, each item adds to the delicious blend of flavors and textures: bell peppers and cucumbers provide crunch, shallots, olives, and capers add tanginess, and tomatoes bring a touch of sweetness. For a richer taste, use pan-fried halloumi, or opt for a 6-ounce block of feta cheese for a simpler alternative.
Ingredients
Serves: 4 to 6
- ⅓ cup plus 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon minced garlic (about 1 small clove)
- ½ teaspoon dried oregano
- Salt and pepper to taste
- 3 medium tomatoes, cored, deseeded, and diced into ½-inch pieces (or 1 cup of halved cherry tomatoes)
- 1 can (15 ounces) chickpeas, rinsed
- 1 orange or yellow bell pepper, halved, deseeded, and diced into ½-inch pieces
- ½ large English cucumber, halved, deseeded, and diced into ½-inch pieces
- ½ cup pitted Kalamata olives
- ¼ cup freshly chopped parsley
- ¼ cup minced red onion or shallot
- 2 tablespoons coarsely chopped (drained) capers
- 2 scallions, thinly sliced
- 1 6-inch pita bread
- 1 8-ounce block halloumi cheese, patted dry and sliced into ¾-inch-thick pieces
Nutritional Information
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
Preparation
- In a small bowl, whisk together ⅓ cup of olive oil, vinegar, garlic, and oregano until well blended. Season with salt and pepper.
- In a large bowl, mix tomatoes, chickpeas, bell pepper, cucumber, olives, parsley, red onion, capers, and scallions. Pour the dressing over the salad and toss to combine.
- Cut the pita bread into 1-inch pieces and place them in a small bowl. Drizzle 1 tablespoon of olive oil over the pita, sprinkle with salt, and toss to coat. Heat an 8-inch skillet over medium heat, add the pita pieces, and cook, tossing frequently, until golden brown and toasted, about 5 minutes. Let them cool in the bowl, reserving the skillet for later.
- Arrange halloumi slices on a plate and drizzle with 1 tablespoon of olive oil. Heat the same skillet over medium-high heat and cook the halloumi until both sides are golden brown, about 2 to 3 minutes per side. Transfer to a cutting board, dice into bite-sized cubes, and set aside.
- Add the toasted pita pieces and halloumi cubes to the salad. Toss gently to combine and serve immediately.
Extra Tips:
To boost the nutritional value, consider adding a handful of mixed greens or arugula. This enhances the flavor and increases the fiber and vitamin content, making the salad more wholesome. For a vegan alternative, replace halloumi with marinated and grilled extra firm tofu, achieving a similar texture and taste.