Cook the fish in 2 tablespoons of olive oil, well seared on each side for about 8 minutes.
Drain on absorbent paper, let cool.
Wash lettuce and spin dry.
Rinse the tomatoes, pat them dry and cut them into quarters.
Peel and chop the onion.
Cut the feta into cubes.
Prepare the vinaigrette in a salad bowl by mixing all the ingredients. Add the onion, tomatoes, lettuce, shredded fish, feta and olives.
Mix gently by lifting the preparation. Refrigerate until ready to serve.
