Greek Fried Cheese

10 oz. halloúmi cheese cut into ¾" cubes
6–8 Kalamata olives, pitted and coarsely torn
2 TB brine-packed capers, rinsed and drained
2 TB fresh lemon juice
2 tsp roughly chopped fresh oregano
A good extra virgin olive oil for frying and drizzling

Heat 2 or 3 tablespoons olive oil in a skillet over medium-high heat until very hot but not smoking. Add cheese and cook, turning, until all sides are golden brown. Transfer cheese to a paper towel.

In a small bowl, gently toss the cheese, capers, Kalamata olives, lemon juice, and oregano. Serve on small plates, drizzled with a touch more olive oil and freshly ground black pepper.