Tomato greek salad with pan-fried fetta
Enjoy a delightful Tomato Greek Salad with Pan-Fried Feta, bursting with fresh cherry tomatoes, crisp cucumber, vibrant red pepper, and savory olives. Dressed with zesty lemon juice, aromatic oregano, and garnished with pan-fried feta cheese for a perfect blend of textures and flavors. Ready in minutes, this recipe is ideal for a refreshing lunch or a delicious side dish.
- 16 Apr 2025
- Cook time 5 min
- Prep time 15 min
- 4 Servings
- 10 Ingredients
Tomato Greek Salad with Pan-Fried Feta is a fresh and vibrant dish that combines the tangy flavors of feta cheese with the crispness of fresh vegetables. This easy-to-make salad is perfect for a light lunch or a delightful side dish. With a touch of lemon juice and aromatic oregano, this recipe is sure to become a favorite.
Ingredients:
Instructions:
- Cut the feta cheese into large cubes or thick slices.
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
- Add the feta cubes or slices to the skillet and fry for 2-3 minutes on each side, or until golden brown. Be gentle when flipping to keep the pieces intact.
- Once golden, remove the feta from the skillet and set aside.
- While the feta is cooling, wash and halve the cherry tomatoes.
- Chop the red pepper into small pieces.
- Peel and slice the cucumber.
- Thinly slice the red onion.
- Mince the garlic cloves.
- In a large salad bowl, combine the cherry tomatoes, red pepper, cucumber, red onion, and olives.
- Add the pan-fried feta cheese on top of the salad.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, minced garlic, and dried oregano.
- Drizzle the dressing over the salad and gently toss to combine, making sure the feta stays on top.
- Serve immediately. Enjoy your Tomato Greek Salad with Pan-Fried Feta!
Tips:
- Ensure that the feta cheese is firm to avoid it falling apart during pan-frying.
- Use a non-stick skillet to prevent the feta from sticking.
- For an extra burst of flavor, marinate the red onion in a little vinegar before adding it to the salad.
- Cut the vegetables into similar-sized pieces for uniformity and better presentation.
- Toast the garlic cloves lightly before crushing them to enhance their aromatic properties.
- Drizzle some extra olive oil on the salad before serving for an additional layer of richness.
Enjoy your refreshing Tomato Greek Salad with Pan-Fried Feta! The combination of tangy cheese and fresh vegetables makes this dish a satisfying and healthy option. Perfect for any occasion, it’s sure to impress your guests and become a staple in your recipe collection.
| Nutrition Facts | |
|---|---|
| Serving Size | 260 grams |
| Energy | |
| Calories 250kcal | 13% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 7g | 20% |
| Sugar 4.80g | 5% |
| Fat | |
| Fat 24g | 27% |
| Saturated 10g | 32% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 24mg | 5% |
| Vitamin B1 0.17mg | 14% |
| Vitamin B2 0.60mg | 46% |
| Vitamin B3 1.71mg | 11% |
| Vitamin B6 0.54mg | 32% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 0.97ug | 40% |
| Vitamin C 36mg | 41% |
| Vitamin E 3.42mg | 23% |
| Vitamin K 90ug | 78% |
| Minerals | |
| Calcium, Ca 530mg | 41% |
| Copper, Cu 0.24mg | 27% |
| Iron, Fe 7mg | 65% |
| Magnesium, Mg 66mg | 15% |
| Phosphorus, P 250mg | 20% |
| Potassium, K 480mg | 14% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 870mg | 58% |
| Zinc, Zn 2.36mg | 21% |
| Water | |
| Water 200g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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