0:15 Prep | 0:05 Cook | 4 Servings  | Super easy

INGREDIENTS

200g Greek fetta, halved
2 tablespoons 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
1/2 cup pitted kalamata olives
1/4 cup fresh oregano leaves
2 tablespoons lemon juice
1 garlic clove, crushed
Select all ingredients

METHOD

Step 1 Pat fetta dry with paper towel. Heat 2 teaspoons oil in a non-stick frying pan over high heat. Add fetta. Cook for 2 minutes, on one side, or until golden. Remove pan from heat. Stand fetta in pan, without moving, for 10 minutes to cool slightly.

Step 2 Meanwhile, combine tomatoes, capsicum, cucumber, onion, olives and half the oregano in a large bowl.

Step 3 Place lemon juice, garlic and remaining oil in a small bowl. Season with salt and pepper. Whisk to combine. Add dressing to salad. Toss to combine. Transfer to a serving platter. Arrange fetta, golden-side up, on salad. Serve sprinkled with remaining oregano.

NUTRITION

1326 kj ENERGY
24.2g FAT TOTAL
9.6g SATURATED FAT
7g FIBRE
12.2g PROTEIN
34mg CHOLESTEROL
726mg SODIUM
8.6g CARBS (TOTAL)

All nutrition values are per serve

NOTES
Serve this salad with grilled herb and garlic lamb kebabs or oregano and fennel salmon fillets.

Author: Cathie Lonnie | Image credit: Vanessa Levis | Publication: Super Food Ideas