Greek-Style Salad With Haloumi

• 1 None medium red pepper, chopped
• 2 None mini English cucumbers, chopped
• 1/4 None small red onion, finely chopped
• 8 oz cherry tomatoes, halved (about 1 1/2 cups)
• 2 1/2 oz pitted black olives (about 1/3 cup)
• 1/4 cup small mint leaves
• 1/4 cup small flat-leaf parsley leaves
• 1/2 tbsp vegetable or olive oil
• 7 oz haloumi, thinly sliced
• None None Crusty bread, to serve
• None None Lemon Oregano Dressing
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1 None clove garlic, crushed
• 1 pinch dried oregano

1. Combine pepper, cucumber, onion, tomato, olives, mint and parsley in a large bowl. Season.
2. Make Lemon Oregano Dressing as recipe directs. Reserve 1 tablespoon of the dressing; add remaining dressing to salad in bowl. Toss to combine. Spoon salad into serving bowls.
3. Heat oil in a large frying pan over moderate heat. Add haloumi; cook and turn for 2 minutes or until soft and golden. Place hot haloumi on top of salad. Drizzle with reserved dressing. Serve at once with bread.
4. For the Lemon Oregano Dressing: Whisk ingredients together in a small bowl; season to tastes.

red pepper, cucumbers, red onion, cherry tomatoes, black olives, mint leaves, parsley, vegetable, crusty bread, lemon oregano dressing, lemon juice, olive oil, clove garlic, oregano

Taken from recipes-plus.com/api/v2.0/recipes/24425 (may not work)