This colourful Greek salad recipe served with crisp, golden fried feta cheese, drizzled with honey, dressed with a lemon and oregano Greek salad dressing.
- Feta cheese. I always use feta cheese in brine.
- Flour. Gluten free all purpose flour can substituted.
- Breadcrumbs. Panko breadcrumbs give a delicious crispy crust but any breadcrumbs will work. Use Gluten Free if needed.
- Oil, for frying.
- Olives. I used Kalamata olives.
- Salad vegetables: Lettuce, cucumber, tomato, red onion, peppers, avocado, etc.
- Olive oil.
- Pita bread.
- Lemon juice.
- Salt and pepper.
How to make Greek salad with fried feta cheese
- Prepare the cheese: Pat feta cheese dry with paper towels. Place seasoned flour in a large flat bowl, beat eggs into another bowl and in a third bowl, place the breadcrumbs. Coat the cheese first in the flour, then in the egg and finally in the breadcrumb. For a thicker coating, you can repeat the egg and breadcrumb steps.
- Frying Feta cheese: Heat canola or sunflower oil in a deep pot then carefully add the feta cheese once hot. Fry until golden brown, it shouldn’t take more than a few minutes. Remove with a slotted spoon and drain on paper towel.
- Assemble the salad: Slice all of your preferred salad vegetables into large chunks. Traditionally Greek salad contains tomatoes, cucumber, peppers, olives, feta and red onion. I’m not the biggest fan of peppers so left them out and added avocado and lettuce to bulk up the salad a little. Place all the salad ingredients in a large serving bowl or platter then add the fried feta cheese.
- Dress and serve: Make the dressing by combining all the ingredients and whisking well. Pour over the salad and serve.
Can I make this ahead?
The feta cheese can be breaded up to an hour in advance. It is best served warm with the salad so I would recommend only frying 10-20 minutes before serving. The dressing can be made up to a week in advance and kept in a jar in the fridge. The assembled, undressed salad can be made an hour in advance, simply add the cheese and dressing before serving.
Greek salad with fried Feta cheese
for the fried feta cheese
- 200 g (7 oz) brined feta cheese
- 1 cup flour
- 2 eggs beaten
- 2 cups panko breadcrumbs seasoned with a pinch of salt, black pepper and a pinch of dried oregano
- oil for frying
- honey for drizzling
for the Greek salad
- baby butter lettuce leaves optional
- 2 small Mediterranean cucumbers sliced
- red and yellow cherry tomatoes
- Kalamata olives
- 2 ripe avocados sliced
- 2 pita breads toasted and cut into wedges
for the Greek salad dressing
- 2 tablespoons fresh lemon juice
- 4 tablespoons olive oil
- 1 teaspoon dried oregano
- salt & pepper to taste
- To fry the feta, heat the oil in a deep saucepan.
- Cover the feta cheese first in the flour, then in the beaten egg and finally in the breadcrumbs. If you want a thicker, crunchier coating, repeat the egg and breadcrumb steps.
- When the oil it hot, carefully place the feta cheese in the oil and allow to fry until golden brown and crispy all over.
- Remove and allow to drain on kitchen paper.
- To assemble the salad, place all the ingredients on a large platter.
- Whisk together all the salad dressing ingredients.
- Drizzle a little honey over the feta cheese and place on the salad, dress and serve.