Full ingredient list
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon minced garlic (1 small clove)
- 1/2 teaspoon dried oregano
- Salt
- Pepper
- 3 medium tomatoes, cored, seeded and diced into 1/2-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 1/2-inch pieces
- 1/2 large english cucumber, halved, seeded and diced into 1/2-inch pieces
- 1/2 cup pitted kalamata olives
- 1/4 cup chopped fresh parsley
- 1/4 cup minced red onion or shallot
- 2 tablespoons (drained) capers, coarsely chopped
- 2 scallions, thinly sliced
- 1 (6-inch) pita
- 1 (8-ounce) block halloumi cheese, patted dry and cut into 3/4-inch-thick slices
About this recipe
This late-summer, meal-of-a-salad borrows from two traditions: the blistered corn salads of roadside grills and fattoush, the Levantine salad built on torn fried pita. Every line in the list earns its place — bell pepper and cucumber for crunch; shallot, olives and capers for tang; ripe tomatoes for sweetness. 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 more time, add a large handful of crushed pita chips rather than toasting your own.