Lidey Heuck’s Taverna Salad

I may have a top contender for the summer salad of 2024 with Lidey Heuck‘s Taverna Salad!

Lidey jokes that this is her husband’s favorite salad because it doesn’t contain any lettuce – and on this point I couldn’t agree more, many of my favorites are lettuce-less.

This vibrant salad combines chickpeas and Kalamata olives with diced tomatoes, bell peppers, cucumbers, red onion, capers, scallions and parsley all tossed in a garlic and oregano red wine vinaigrette.

The perfect finishing touch is homemade crispy pita chips and the deliciously salty pan-fried halloumi.

This was one of my first times using the electric stovetop and as you see from the smoke pouring off the pan while toasting the pita, I hadn’t quite got a handle on the temperature settings.

Book: Cooking in Real Life, page 58
Rating: 5/5 
How Easy Is That: Easy
Store-Bought Is Fine: pita
Pricey Ingredients: —
Hard-to-find: —

Recipe on NYTCooking.com

More Lidey recipes I’ve cooked here.