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I made this for lunch on a Monday and it was the perfect jumpstart my week needed. It comes together easily and holds up well in the fridge. I add pita chips (store bought) as I’m about to serve and I mixed in feta crumbles instead of halloumi. The dressing has a nice tang while the capers and olives add some nice brininess.
Ingredients
  • ⅓ cup plus 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon minced garlic (1 small clove)
  • ½ teaspoon dried oregano
  • Salt and pepper
  • 3 medium tomatoes, cored, seeded and diced into ½-inch pieces (or 1 cup halved cherry tomatoes)
  • 1 (15-ounce) can chickpeas, rinsed
  • 1 orange or yellow bell pepper, halved, seeded and diced into ½-inch pieces
  • ½ large English cucumber, halved, seeded and diced into ½-inch pieces
  • ½ cup pitted Kalamata olives
  • ¼ cup chopped fresh parsley
  • ¼ cup minced red onion or shallot
  • 2 tablespoons (drained) capers, coarsely chopped
  • 2 scallions, thinly sliced
  • 1 (6-inch) pita
  • 1 (8-ounce) block halloumi cheese, patted dry and cut into ¾-inch-thick slices
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