searing the halloumi adds richness and heft, but you can skip that step and use a 6-ounce block of brined feta instead. To save even more time, add a large handful of crushed pita chips rather than toasting your own.
Preparation
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1
In a small bowl, combine 1/3 cup olive oil with the vinegar, garlic and oregano. Whisk vigorously to combine, then season to taste with salt and pepper.
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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.
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3
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 and cook, tossing often, until toasted and golden, about 5 minutes. Return to the bowl to cool, reserving the skillet.
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4
Place the halloumi slices on a small plate and drizzle with 1 tablespoon olive oil. Heat the same skillet over medium-high, and cook the halloumi until golden brown, 2 to 3 minutes per side. Transfer to a board and cut into bite-size cubes.
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5
Add the pita and halloumi to the salad, toss well and serve.