Name: Saganaki with tomato and oregano salad
Yield: 4
Ingredients: 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 (60 ml (); To serve: pita bread and lemon wedges

Ingredients

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 (60 ml ()

To serve: pita bread and lemon wedges

Method

Main

1.Heat oil in a non-stick frying pan over high heat, add kefalograviera and fry, turning once, until golden (1-2 minutes each side).

2.Combine remaining ingredients in a bowl and serve with fried kefalograviera, pita bread and lemon wedges.

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
Notes

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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