Name: Tomato Greek salad with pan-fried fetta recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 1
Cuisine: greek
Ingredients: 200g Greek fetta, halved; 36.40 gm extra virgin olive oil; 250g red mini roma tomatoes, halved; 200g yellow grape tomatoes, halved; 1 green capsicum, diced; 1 Lebanese cucumber, diced; 1/2 red onion, thinly sliced into rings; 125.00 ml pitted kalamata olives; 62.50 ml fresh oregano leaves; 42.00 gm lemon juice; 1 garlic clove, crushed

Tomato Greek salad with pan-fried fetta recipe

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Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes

Greek-inspired salad with tomatoes, crispy feta, perfect with lamb kebabs or salmon.

Ingredients:

200g Greek fetta, halved
36.40 gm extra virgin olive oil
250g red mini roma tomatoes, halved
200g yellow grape tomatoes, halved
1 green capsicum, diced
1 Lebanese cucumber, diced
1/2 red onion, thinly sliced into rings
125.00 ml pitted kalamata olives
62.50 ml fresh oregano leaves
42.00 gm lemon juice
1 garlic clove, crushed

Instructions:

Gently pat dry the feta using paper towels. Heat 2 teaspoons of oil in a non-stick frying pan over high heat. Add the feta and cook on one side for 2 minutes or until golden. Remove the pan from the heat and allow the feta to rest in the pan for 10 minutes to cool slightly.
In a large bowl, mix together tomatoes, capsicum, cucumber, onion, olives, and half of the oregano.
In a small bowl, combine lemon juice, garlic, and the remaining oil. Season with salt and pepper, then whisk together. Pour the dressing over the salad and toss to combine. Transfer the salad to a serving platter and top with feta cheese, golden-side up. Sprinkle with remaining oregano before serving.

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