This colorful Greek salad recipe served with crisp, golden fried feta cheese, drizzled with honey, dressed with a lemon and oregano Greek salad dressing.
2cupspanko breadcrumbsseasoned with a pinch of salt, black pepper and a pinch of dried oregano
oilfor frying
honeyfor drizzling
for the Greek salad
baby butter lettuce leavesoptional
2small Mediterranean cucumberssliced
red and yellow cherry tomatoes
Kalamata olives
2ripe avocadossliced
2pita breadstoasted and cut into wedges
for the Greek salad dressing
2tablespoonsfresh lemon juice
4tablespoonsolive oil
1teaspoondried oregano
salt & pepper to taste
Instructions
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.