Subj : NYT Most Popular 2024-25
To   : All
From : Dave Drum
Date : Sun Jan 26 2025 17:29:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Taverna Salad
 Categories: Vegetables, Herbs, Breads, Cheese
      Yield: 5 servings
 
    1/3 c  + 2 tb extra-virgin olive
           - oil
      2 tb Red wine vinegar
      1 ts Minced garlic
    1/2 ts Dried oregano
           Salt and pepper
      3 md Tomatoes, cored, seeded and
           - diced in 1/2" pieces (or
           (1 cup cherry tomatoes
           -  halved)
     15 oz Can chickpeas; rinsed
      1    Orange or yellow bell
           - pepper; halved, seeded,
           - diced in 1/2" pieces
    1/2 lg English cucumber; halved,
           - seeded, diced in 1/2"
           - pieces
    1/2 c  Pitted Kalamata olives
    1/4 c  Chopped fresh parsley
    1/4 c  Minced red onion or shallot
      2 tb Drained capers; coarse
           - chopped
      2    Scallions; thin sliced
      1    (6") pita
      8 oz Block halloumi cheese;
           - patted dry, cut in 3/4"
           - slices
 
  In a small bowl, combine ? cup olive oil with the
  vinegar, garlic and oregano. Whisk vigorously to combine
  then season to taste with salt and pepper.
  
  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.
  
  Chop the pita into 1-inch pieces and place them in a
  small bowl. Drizzle with 1 tb olive oil, sprinkle with
  salt and toss to coat. Heat an 8" skillet over medium.
  Add the pita pieces and cook, tossing often, until
  toasted and golden brown, about 5 minutes. Return to the
  small bowl to cool, reserving the skillet.
  
  Place the halloumi slices on a small plate and drizzle
  with 1 tablespoon olive oil. Heat the same skillet over
  medium-high heat, and cook the halloumi until golden
  brown, 2 to 3 minutes per side. Transfer to a cutting
  board and cut the slices into bite-size cubes.
  
  Add the pita and halloumi to the salad, toss well and
  serve.
  
  By: Lidey Heuck
  
  Yield: 4 to 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Gooey Buns: Not What You'd Think!
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