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Crispy Fried Feta Greek Salad

Crispy Fried Feta Greek Salad

If you're hosting a Memorial Day weekend BBQ, this is the salad everyone crowds around. Juicy tomatoes, crunchy cucumbers, slightly spicy poblano, briny olives and capers, fresh dill, and crispy golden fried feta on top… summer in a bowl
 
Serves: 4 as a side or 2 as a main with bread
Prep time: 15 minutes
Cook time: 8 minutes
Total time: 23 minutes

  • INGREDIENTS

    Salad:

    2 Large heirloom tomatoes, chopped

    3 Persian cucumbers, chopped into big chunks

    1 poblano pepper, thinly sliced, seeds and ribs removed

    ¼ cup Finely chopped olives

    2 tbsp Chopped fresh dill

    1 tsp Dried oregano

    4 tbsp Olive oil

    2 tbsp Red wine vinegar

    Salt, to taste

    Pepper, to taste

    ¼ cup Pickled red onions

    2 tsp Capers

     

    Crispy Feta:

    1 block Feta, 8 oz

    1 egg, whisked

    ½ cup Breadcrumbs

    Avocado oil, for frying

  • INSTRUCTIONS

    Crispy Feta:

    1. Pat the feta dry. Coat it in the whisked egg, then cover it in breadcrumbs (double coat)

    2. Heat avocado oil in a pan over medium heat. Pan fry the feta for about 3 minutes per side, until golden and crispy. Fry the edges for a few seconds too

     

    Salad:

    3. In the bottom of a large bowl, add the olive oil, red wine vinegar, oregano, dill, olives, salt and pepper. Add the tomatoes, cucumbers, poblano pepper, capers, and pickled onions, then toss everything together

    4. Finish with the crispy fried feta on top and a little extra dill. Serve with toasted bread for dipping into all those delicious juices

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