Taverna salad

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Taverna Salad Taverna Salad Nyt, Leafless Salad, Taverna Salad, Salad Challenge, Deli Salads, Greek Salads, Light Salads, Bean Salads, Make A Salad

Next time you make a salad, forget the romaine and make this leafless salad instead. It's named after the small cafes in Greece, or tavernas, that serve traditional Greek cuisine. Greek salads usually contain tomatoes, cucumbers and feta cheese. This version, adapted from the NYT Cooking section, also includes chickpeas, bell peppers, Kalamata olives and capers. It's so filling that you can serve it as a main course for a healthy lunch or light dinner.Want more options? Leave out the…

Taverna Salad Recipe Salads With Protein, Ny Times Recipes, Veg Salads, New York Times Recipes, Lebanese Salad, Nyt Recipes, Fried Halloumi, Salad Veggies, Salad And Dressing

This colorful, meal-of-a-salad from Lidey Heuck’s cookbook, “Cooking in Real Life” (S&S/Simon Element, 2024), is inspired by two dishes: classic Greek salad (also known as horiatiki) and fattoush, the Lebanese salad of vegetables and pieces of fried pita. The ingredient list may look long at first, but each ingredient contributes to the harmony of the salad: bell pepper and cucumbers for crunch; shallot, olives and capers for a bit of tang; chopped tomatoes for sweetness. Pan-fried halloumi…

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