I can’t remember where I saw this recipe by Lidey Heuck (probably the New York Times) but I’ve been wanting to make it for days. It’s basically a Greek-style salad. Lidey uses Halloumi cheese, but I had Feta so that’s what I used. It’s great because it is a hardy, filling salad that comes together in minutes, once you assemble your ingredients. I used the home-cooked garbanzos I made yesterday and I think that added, too.

⅓ cup plus 2 Tbsp olive oil
2 Tbsp apple cider vinegar (or red wine vinegar)
1 tsp minced garlic (1 small clove)
½ tsp dried oregano
½ tsp salt and a few grinds of black pepper (add more if needed to taste)

1 cup halved cherry tomatoes.
2 cups home-cooked garbanzo beans or 1 (15-ounce) can chickpeas, rinsed
1 red bell pepper, seeded and diced into ½-inch pieces
1 large English cucumber, halved, seeded and diced into ½-inch pieces
½ cup pitted Castelvetrano or Kalamata olives (Lidey called for Kalamata, but I was out.)
¼ cup chopped fresh parsley (or 1 Tbsp dried parsley)
¼ cup minced red onion or shallot
2 Tbsp (drained) capers
1 large plain Naan or Pita
½ cup crumbled feta cheese (See Lidey’s halloumi cheese note below.)

Preparation
Step 1
In a small bowl, combine ⅓ cup olive oil with the vinegar, garlic and oregano. Whisk vigorously to combine then season to taste with salt and pepper.

Step 2
In a large bowl, combine the tomatoes, chickpeas, bell pepper, cucumber, olives, parsley, red onion, and capers. Pour the dressing over the salad and toss well.

Step 3
Chop the Naan or Pita into 1-inch pieces and add to a warm skillet with 1 Tbsp olive oil, and a sprinkle of salt. Toss around to coat. Let pieces cook for about 5 minutes, tossing occasionally.

Serve with naan or pita toss on top of the salad. So good!

Lidey’s original version: Lidey uses an 8oz block of halloumi cheese, patted dry and cut into ¾-inch-thick slices. She puts the halloumi slices on a small plate and drizzles with 1 Tbsp olive oil and cooks them in the skillet over medium high heat until golden brown, 2 to 3 minutes per side. She transfers to a cutting board and cuts the slices into bite-size cubes, that you toss onto the salad with the naan/pita.