Taverna Salad

Taverna Salad


cooking.nytimes.com


Ingredients
⅓ cup plus 2 tablespoons extra-virgin olive oil⅓ cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar2 tablespoons red wine vinegar
1 teaspoon minced garlic (1 small clove)1 teaspoon minced garlic (1 small clove)
½ teaspoon dried oregano½ teaspoon dried oregano
Salt and pepperSalt and pepper
3 medium tomatoes, cored, seeded and diced into ½-inch pieces (or 1 cup halved cherry tomatoes)3 medium tomatoes, cored, seeded and diced into ½-inch pieces (or 1 cup halved cherry tomatoes)
1 (440 ml/425g) can chickpeas, rinsed1 (15-ounce) can chickpeas, rinsed
1 orange or yellow bell pepper, halved, seeded and diced into ½-inch pieces1 orange or yellow bell pepper, halved, seeded and diced into ½-inch pieces
½ large English cucumber, halved, seeded and diced into ½-inch pieces½ large English cucumber, halved, seeded and diced into ½-inch pieces
½ cup pitted Kalamata olives½ cup pitted Kalamata olives
¼ cup chopped fresh parsley¼ cup chopped fresh parsley
¼ cup minced red onion or shallot¼ cup minced red onion or shallot
2 tablespoons (drained) capers, coarsely chopped2 tablespoons (drained) capers, coarsely chopped
2 spring onions, thinly sliced2 scallions, thinly sliced
1 (15.24cm) pita1 (6-inch) pita
1 (227g) block halloumi cheese, patted dry and cut into ¾-inch-thick slices1 (8-ounce) block halloumi cheese, patted dry and cut into ¾-inch-thick slices