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Alaska cod summer salad

1 lb. Alaska cod fillets
4 cups lettuce, chopped
3 medium cucumbers, peeled, seeded and cut into 1 inch chunks
2 medium tomatoes, cut into wedges
1/2 small red onion, sliced
1/2 cup Greek olives, chopped
Oregano Vinaigrette
1/2 cup Feta cheese, crumbled
salt and black pepper, to taste

Cut cod into 1-1/2 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 ingedients 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. Makes 4 to 6 servings.
Oregano Vinaigrette:
Combine 6 tablespoons olive oil, 1/4 cup lemon juice, 1 tablespoon chopped fresh oregano (or 1 teaspoon dried oregano). Whisk together all ingredients until well combined.
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