Taverna Salad

Why You’ll Love This Recipe

I find this salad ideal for warm-weather lunches, weeknight dinners, or festive gatherings. It’s loaded with texture and taste: crisp bell peppers and cucumbers, juicy tomatoes, olives, capers, and shallots, all tossed in a zesty dressing. What really elevates it for me is the addition of crispy pita chips and seared halloumi, adding body and richness that make it a complete and filling meal.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Bell pepper

• Cucumbers

• Shallot

• Cherry or grape tomatoes

• Kalamata olives

• Capers

• Fresh parsley

• Fresh mint

• Lemon juice

• Olive oil

• Red wine vinegar

• Garlic

• Salt and pepper

• Halloumi (or a 6-ounce block of feta)

• Pita bread or store-bought pita chips

Directions

1. I start by prepping all the vegetables—dicing the bell pepper and cucumbers, halving the tomatoes, slicing the shallot, and roughly chopping the parsley and mint.

2. Then I make the dressing by whisking together lemon juice, red wine vinegar, grated garlic, olive oil, salt, and pepper.

3. I toss the vegetables with the olives and capers in a large bowl, then pour over the dressing and let everything marinate while I prep the rest.

4. For the crispy pita, I either fry torn pieces of pita bread in olive oil until golden and crunchy, or when I’m short on time, I just use a good handful of pita chips.

5. I slice the halloumi and sear it in a hot nonstick pan until browned and crisp on both sides.

6. Finally, I toss the dressed veggies with the pita chips and top everything with warm halloumi (or crumbled feta).

Servings and timing

This recipe serves 4 people as a main course or 6 as a side dish. The total time to prepare is about 45 minutes—25 minutes of prep and 20 minutes of cook time.

Variations

• I sometimes swap out the halloumi for feta if I want a more classic Greek feel with less effort.

• For a gluten-free version, I skip the pita or use gluten-free pita chips.

• When I want extra protein, I’ll add chickpeas or grilled chicken on top.

• If I’m craving extra crunch, I’ll throw in some thinly sliced radishes or red onion instead of shallots.

storage/reheating

I like to eat this salad fresh, but if I have leftovers, I store the salad (without the pita chips) in an airtight container in the fridge for up to 2 days. I keep the pita chips separate to avoid sogginess. Halloumi is best fresh, but I reheat it gently in a skillet if needed.

FAQs

How can I make this salad ahead of time?

I prep all the ingredients and the dressing up to a day ahead, storing them separately in the fridge. I wait to mix the salad and add the pita and cheese just before serving to keep everything fresh.

Can I use store-bought pita chips?

Yes, I often do! They’re a great time-saver and still deliver that satisfying crunch.

What’s a good substitute for halloumi?

Feta cheese is a great alternative. It’s tangy, creamy, and doesn’t require cooking. If I still want something warm and seared, I’ve also tried paneer or grilled tofu.

Is this salad vegan?

Not as-is, but I can make it vegan by skipping the cheese or using a plant-based alternative like marinated grilled tofu or vegan feta.

Can I add a grain to make it even more filling?

Absolutely. I sometimes stir in cooked farro, bulgur, or quinoa to bulk it up and turn it into an even heartier meal.

Conclusion

This Taverna Salad is the kind of dish I turn to when I want something fresh, filling, and full of bold Mediterranean flavors. With its crunchy veggies, tangy dressing, and salty cheese, it’s a salad that truly satisfies—and it’s endlessly customizable to match what I have on hand.

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