Greek Salad with Crispy Feta

🧂 Ingredients

• ¼ cup (60 mL) red wine vinegar
• 1 teaspoon Dijon mustard
• ¼ teaspoon kosher salt

  or more to taste
• freshly ground black pepper
• ¼ cup (60 mL) extra virgin olive oil

  or more to taste
• ½ teaspoon dried oregano
• ¼ red onion

  thinly sliced
• 2-3 large vine-riped tomatoes

  sliced into wedges
• 1 kumato tomato

  sliced into wedges
• 4-5 small golden tomatoes

  halved
• 1 Persian cucumber

  cut into chunks
• ¼ cup pitted kalamata olives

  sliced lengthwise
• 1-1½ cups butter lettuce

  torn into large pieces
• 5-6 ounces block feta cheese in brine, drained

  cut into 1/2-inch thick rectangles (see recipe notes)
• ¼ cup (30 g) unbleached all-purpose flour
• 1 large egg

  beaten
• ½ cup panko breadcrumbs
• olive oil

  for frying

Instructions

• 1 Prepare the Vinaigrette: Jar Method: Combine all ingredients in a small glass
  leakproof container and shake well for 20 to 30 seconds. Shake dressing before
  serving. Can be stored at room temperature for up to three weeks. Extra Creamy
  Method: Combine red wine vinegar, mustard, salt, and pepper in a blender or food
  processor, and turn on high speed. Slowly pour the oil in a very thin stream
  into the blender or food processor, allowing it to emulsify with the other
  ingredients. Store in container and stir in the fresh oregano leaves.
• 2 Prepare Salad: Combine the onion, tomatoes, cucumber, and olives in a large
  bowl. Toss lightly with vinaigrette - reserve the butter lettuce to just before
  serving, so that it doesn’t wilt - and allow the salad to marinate while you
  prepare the crispy feta.
• 3 Prepare the Crispy Feta: Slice the feta block into 1/2-inch wide rectangles. Dry
  and pat the feta slices thoroughly on a thick set of paper towels, until the
  feta is mostly dry and very little moisture is left. Set the flour on a small
  plate, whisk together the egg in a small, shallow bowl, and place the
  breadcrumbs on a seperate plate.  Very lightly coat the feta pieces in flour,
  then dip in the egg mixture. Allow any excess egg to drip back into the bowl,
  then transfer and evenly coat the feta with panko breadcrumbs.
• 4 Set aside a large plate lined with a paper towel for frying. Fill a small
  skillet with olive oil, so that the oil is roughly ¾- inch to 1-inch deep. Place
  over medium high heat. Place a few spare breadcrumbs in the pan to check if the
  oil is the right temperature, they should sizzle immediately.
• 5 Gently place the breaded feta pieces (do not crowd the pan; you may need to do
  this in batches) and fry for roughly 1 minute per side, or until golden brown.
  Flip the feta pieces carefully with a fish spatula. Transfer them carefully to
  the paper-towel lined plate to drain any excess oil. Very lightly sprinkle with
  salt.
• 6 Add the butter lettuce to the tomato mixture, and season salad to taste with
  salt and pepper, and serve. Cut the warm, crispy feta into triangles and place
  on top of the salad. Serve immediately.

Nutrition Info