Taverna salad from Cooking in Real Life: Delicious and Doable Recipes for Every Day (page 58) by Lidey Heuck

  • scallions
  • dried oregano
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute cherry tomatoes for tomatoes, shallots for red onions, and yellow bell peppers for orange bell peppers.

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Notes about this recipe

  • Eat Your Books

    Can substitute cherry tomatoes for tomatoes, shallots for red onions, and yellow bell peppers for orange bell peppers.

  • midwifemel on May 17, 2026

    Perfect summer salad! This is an easy salad to add more veggies to, or proteins like steak or chicken. I used feta as my cheese. I also added Zatar (Burlap and Barrel) to my dressing.

  • Soulkitchenjen on November 09, 2025

    This is incredible. I used pita chips. Will be making this all the time. Excellent fridge salad.

  • Lottabooks on July 02, 2024

    Excellent salad, especially with farm stand produce. Took advice of New York Times review and (1) sprinkled za'atar on the pita pieces, and (2) served on a bed of spring greens. For leftovers, cook up a new pita - the one from the day before will get soggy. ***Made a second time: invited friends over and prepared the dish through step 4 (and toasted the pita/sprinkled with za'atar) in advance. We lingered way too long talking, and the salad sat quite awhile. At the last minute, I cooked the halloumi - cut it and added it to the salad along with the pita pieces. And, it was GREAT! So, no problem doing most of this in advance. For our friends (and on a 100 degree day), served with the cantaloupe gazpacho (p. 70), and it was the perfect made-in-advance meal.

  • lean1 on March 17, 2024

    omitted the peppers and used a couple of radishes and some sun dried tomatoes instead. Excellent salad will make often.

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