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Robin Ward

Taverna Salad with Za’atar Shrimp

Taverna Salad with Za’atar Shrimp - A vibrant, zesty, and herby salad featuring crispy pita, golden halloumi, and perfectly seasoned za’atar shrimp. Fresh, flavorful, and ready in minutes.
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Prep Time 25 minutes
Cook Time 20 minutes
Course: #brunch, lunch
Cuisine: #Greek, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Taverna Salad:
  • ⅓ cup plus 2 tablespoons extra-virgin olive oil
  • 2 Tbsp  red wine vinegar
  • 1 tsp minced garlic (1 small clove)
  • ½ tsp dried oregano
  • salt and pepper shakers
  • 3 medium tomatoes, cored, seeded and diced into ½-inch pieces (or 1 cup halved cherry tomatoes)
  • 1 (15oz) 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 Tbsp (drained) capers, coarsely chopped
  • 2 scallions, thinly sliced
  • 1 (6-inch) pita
  • 1 (8 oz) block halloumi cheese, patted dry and cut into ¾-inch-thick slices
For the Za'atar Shrimp
  • 1 lb colossal or jumbo shrimp
  • 2 Tbsp olive oil
  • 1 Tbsp za'atar seasoning
  • ⅛ salt (if needed) (a pinch)
  • lemon wedges for garnish

Equipment

  • 8 to 10-inch skillet

Method
 

For the Taverna Salad
  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.
  2. In a large bowl, combine the tomatoes, chickpeas, bell pepper, cucumber, olives, parsley, red onion, capers and scallions. Pour the dressing over the salad and toss well.
  3. Chop the pita into 1-inch pieces and place them in a small bowl. Drizzle with 1 tablespoon olive oil, sprinkle with salt and toss to coat. Heat an 8-inch skillet over medium. Add the pita pieces and cook, tossing often, until toasted and golden brown, about 5 minutes. Return to the small bowl to cool, reserving the skillet.
  4. Place the halloumi slices on a small plate and drizzle with 1 tablespoon olive oil. Heat the same skillet over medium-high heat, and cook the halloumi until golden brown, 2 to 3 minutes per side. Transfer to a cutting board and cut the slices into bite-size cubes.
  5. Add the pita and halloumi to the salad, toss well and serve.
For the za'atar shrimp
  1. Rise shrimp under cold water in a colander, peel and devein. Pat dry thoroughly with paper towels.
  2. Toss shrimp with za'atar and salt in a bowl.
  3. Heat olive oil in the same skillet used for the halloumi over medium heat. Add the shrimp in a single layer and cook for 2 to 3 minutes per side, until just pink and opaque.
  4. Plate with taverna salad and garnish with lemon wedges for squeezing.

Notes

Recipe Note:
For a heartier dinner option, swap the crispy pita for nutty farro and replace the shrimp with za’atar-spiced chicken cutlets. I use my healthy chicken katsu method, just seasoning the chicken with za’atar for a flavorful twist. This makes a delicious and satisfying alternative to the shrimp version.
 
Shrimp Option: For a richer flavor, use 2 tablespoons of butter instead of olive oil. Add 1 minced garlic clove and cook gently so the garlic doesn’t burn.