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Saganaki with tomato and oregano salad

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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