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.
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 per serving
4 ServingsCalories 250kcal
Protein 11g
Carbohydrates 20g
Fiber 7g
Sugar 4.80g
Fat 24g
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