3-4 truss tomatoes, diced
1 yellow capsicum, diced with seeds removed
1 small telegraph cucumber, diced
100g Good Grocer feta cheese, crumbled
100g NZ Kalamata olives
2 tbsp fresh oregano leaves, chopped
Juice of 1 lemon
Extra virgin olive oil
NZ sea salt and freshly ground black pepper
Crumbed chicken schnitzels (1-2 per person)
Extra lemon wedges, to serve
1. Place diced vegetables, feta, olives and oregano in a bowl. Sprinkle with lemon juice and drizzle with olive oil. Season with salt and pepper and toss well to combine.
2. Heat some oil in a large frying pan over medium-high heat. Cook chicken, in 2 batches if necessary, for 3 to 4 minutes each side or until browned and cooked through. Drain briefly on paper towels.
3. Place chicken on serving plates and scatter with Greek salad salsa. Serve with extra lemon wedges on the side, to squeeze over.