Taverna Salad
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By cooking.nytimes.com
Taverna Salad
Instructions
Prep:25minCook:20min
Updated at: Mon, 13 Jan 2025 06:36:32 GMT
Nutrition balance score
Good
Glycemic Index
42
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories560.5 kcal (28%)
Total Fat41.5 g (59%)
Carbs33.3 g (13%)
Sugars8.1 g (9%)
Protein21.1 g (42%)
Sodium1905.1 mg (95%)
Fiber6.7 g (24%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
⅓ cupextra-virgin olive oil
2 tablespoonsred wine vinegar
1 teaspoongarlic
minced, small
½ teaspoondried oregano
salt
pepper
3tomatoes
medium, cored, seeded and diced into 1/2-inch pieces
1 x 15 ouncecan chickpeas
rinsed
1orange bell pepper
or yellow, halved, seeded and diced into 1/2-inch pieces
0.5English cucumber
large, halved, seeded and diced into 1/2-inch pieces
½ cuppitted kalamata olives
¼ cupfresh parsley
chopped
¼ cupred onion
minced, or shallot
2 tablespoonscapers
drained, coarsely chopped
2scallions
thinly sliced
1pita
6-inch
1 x 8 ouncehalloumi cheese
block, patted dry and cut into 3/4 - inch - thick slices
Instructions
View on cooking.nytimes.com
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