1.Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Combine oregano, oil, zest and juice in a jug. Season.
2.Combine tomato, onion and garlic on prepared tray. Drizzle with half the oregano dressing. Toss to coat. Top with frozen schnitzels. Bake for 35 minutes or until golden and cooked. Transfer schnitzels to a heatproof board. Slice thinly.
3.Gently combine warm tomato mixture, cucumber, fetta, parsley, remaining oregano dressing and schnitzel in a heatproof bowl. Serve.
Use a vegetable peeler to peel cucumber into long, thin ribbons.
Note
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