1/2 cup plus 6 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
1/4 cup loosely-packed fresh flat-leaf parsley leaves
2 cloves garlic, finely grated
Kosher salt and freshly ground pepper
4 chicken thighs (about 1 1/4 pounds)
1/2 lemon, juiced (about 1 tablespoon)
1 medium eggplant, cut into 1/4-inch thick rounds
8 ounces haloumi cheese, sliced 1/4-inch thick
1 head romaine, chopped
3 Persian cucumbers, halved lengthwise, then cut crosswise into 1/2-inch semi-circles
1 cup jarred roasted red peppers, cut into thin strips (about 7 ounces)
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