Saganaki with tomato and oregano salad

AT A GLANCE

  • Serves 4 people

  • 1 tbsp olive oil
  • 500 gm kefalograviera, quartered (see note)
  • 400 gm mixed baby tomatoes, such as grape, cherry and baby kumato
  • ½ Spanish onion, finely chopped
  • ¼ cup (loosely packed) oregano, torn
  • ½ cup (firmly packed) mint, torn
  • 2 tsp red wine vinegar, or to taste
  • 8 Kalamata olives
  • 60 ml (¼ cup extra-virgin olive oil
  • To serve: pita bread and lemon wedges
01   Heat oil in a non-stick frying pan over high heat, add kefalograviera and fry, turning once, until golden (1-2 minutes each side).
02   Combine remaining ingredients in a bowl and serve with fried kefalograviera, pita bread and lemon wedges.
Note Kefalograviera is a Greek hard sheep’s milk cheese; it’s available from select delicatessens. If unavailable, substitute kefalotiri or haloumi.

This recipe is from the October 2011 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

CHRIS CHEN

Styling:

LISA FEATHERBY

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