Tomato greek salad with pan-fried fetta
This Tomato Greek Salad features crispy pan-fried feta on a bed of fresh vegetables like cherry tomatoes, cucumber, and red pepper. Dressed with a zesty lemon and oregano vinaigrette, it’s a refreshing dish perfect for any occasion.
Cook time 5 min
Prep time 15 min
Ingredients:
1 cup feta cheese2 tbsp olive oil
1 cup cherry tomatoes
1 red pepper
1 cucumber
1/2 red onion
1/2 cup olives
1/3 cup dried oregano
2 tbsp lemon juice
2 garlic cloves
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.
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!
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.
Tomato greek salad with pan-fried fetta FAQ:
Pan-fry the feta cheese for 2-3 minutes on each side, or until it is golden brown. Be gentle when flipping the pieces to keep them intact.
Yes, you can use other cheeses like halloumi or a soft goat cheese, but note that they will have different flavors and textures compared to feta.
Store leftovers in an airtight container in the refrigerator for up to 2 days. However, the quality may decline, especially the texture of the feta.
You can use garlic powder as a substitute. Use about 1/8 teaspoon of garlic powder for each clove of fresh garlic.
Kalamata olives are typically preferred for their rich flavor, but you can also use green olives or a mix, based on your taste preference.
Cooking 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.
Nutrition Facts
4 ServingsCalories 250kcal
Protein 11g
Carbohydrates 20g
Fiber 7g
Sugar 4.80g
Fat 24g
More recipes
Roast pumpkin salad with cranberries and pistachio
Warm roast pumpkin salad with cranberries and pistachio.
15 Jan 2026Mixed tomato and basil salad
A refreshing mixed tomato and basil salad with tangy dressing.
08 Jan 2026Warm asparagus & bean salad
A vibrant warm asparagus and bean salad with crispy bread crumbs.
05 Jan 2026Creamy potato salad
A creamy potato salad with sour cream and salsa, perfect for gatherings.
20 Jan 2026