Ingredients
1 lb Alaska cod fillets
4 cups lettuce, chopped
3 medium cucumbers, peeled, seeded and cute into 1-inch chunks
2 medium tomatoes, cut into wedges
½ small red onion, sliced
½ cup Greek olives, chopped
Oregano Vinaigrette
½ cup feta cheese, crumbled
Salt and black pepper, to taste
Directions
Cut cod into 1 ½-inch chunks. Place cod in a shallow, microwave-safe dish. Cover loosely with wax paper or plastic wrap. Cook at high 3 to 4 minutes, or until fish flakes when tested with a fork, turning dish halfway through cooking time. Remove from oven and let cool. Meanwhile, toss remaining ingredients except feta, salt and pepper in a large bowl until well coated with Oregano Vinaigrette. Add feta and cod and gently toss just until combined. Season to taste with salt and pepper just before serving. Yield: 4-6 servings.
OREGANO VINAIGRETTE:
Combine 6 Tbsp olive oil, ¼ cup lemon juice, 1 Tbsp chopped fresh oregano (or 1 tsp dried oregano). Whisk together all ingredients until well combined.