1 tbsp olive oil500 gm kefalograviera, quartered (see note)400 gmmixed baby tomatoes, such as grape, cherry and baby kumato½Spanish onion, finely chopped¼ cup(loosely packed) oregano, torn½ cup(firmly packed) mint, torn 2 tspred wine vinegar, or to taste8Kalamata olives60 ml (¼ cupextra-virgin olive oilTo serve:pita bread and lemon wedges
Heat oil in a non-stick frying pan over high heat, add kefalograviera and fry, turning once, until golden (1-2 minutes each side).
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.