Baskadia

INGREDIENTS

Yield:4 to 6 servings

• ⅓cup plus 2 tablespoons extra-virgin olive oil
  

• 2tablespoons red wine vinegar
  

• 1teaspoon minced garlic (1 small clove)
  

• ½teaspoon dried oregano
  

• Salt and pepper
  

• 3medium tomatoes, cored, seeded and diced into ½-inch pieces (or 1 cup halved cherry tomatoes)
  

• 1(15-ounce) can chickpeas, rinsed
  

• 1orange or yellow bell pepper, halved, seeded and diced into ½-inch pieces
  

• ½large English cucumber, halved, seeded and diced into ½-inch pieces
  

• ½cup pitted Kalamata olives
  

• ¼cup chopped fresh parsley
  

• ¼cup minced red onion or shallot
  

• 2tablespoons (drained) capers, coarsely chopped
  

• 2scallions, thinly sliced
  

• 1(6-inch) pita
  

• 1(8-ounce) block halloumi cheese, patted dry and cut into ¾-inch-thick slices