Greek salad with fried cheese
2 servings
30 minutes
Greek salad with fried cheese is a refined version of the classic dish, giving it a special character. The roots of this recipe go back to sunny Greece, where fresh vegetables, cheese, and aromatic spices create the perfect harmony of flavors. Crispy lettuce leaves combine with juicy tomatoes, fresh cucumbers, and sweet peppers, while tangy salad onions and herbs add freshness. But the main highlight is the crispy fried cheese covered in a golden crust. The cornmeal coating with dried garlic gives it a subtle spicy aroma, while olive oil and lemon juice finish the composition with a light tanginess. The salad is perfect as a light main dish or an elegant appetizer that can adorn any table. Enjoy its unique Mediterranean flavor!
1
Wash the lettuce leaves and soak them in ice water to keep them crispy for a long time. Wash the cucumbers, tomatoes, and bell peppers, and cut them into cubes. Peel the salad onion and slice it into thin half-rings. Cut the feta cheese into cubes as well. Chop the herbs finely; cilantro or parsley works great. Mix everything and set aside.
- Tomatoes: 2 pieces
- Cucumbers: 2 pieces
- Bell pepper: 1 piece
- Salad onion: 1 piece
- Green salad leaves: 0.5 bunch
- Fetaksa (soft brined cheese): 100 g
- Fresh herbs: 50 g
2
Cut the cheese into sticks. Mix corn flour with dried garlic. Beat the egg. Heat vegetable oil in a pan. Dip each piece of cheese in the garlic-flour mixture, then in the egg, coat with breadcrumbs, and fry in oil until golden brown.
- Hard cheese: 150 g
- Chicken egg: 1 piece
- Cornmeal: 0.3 glass
- Garlic powder: 1 teaspoon
- Breadcrumbs: 0.5 glass
- Olive oil: 1 tablespoon
3
We serve the salad. We arrange green leaves on a plate. We dress our salad with olive oil, drizzle with lemon juice, season with pepper to taste, and place it on the salad leaves. We garnish it with olives and surround it with fried cheese.
- Lemon juice: 1 teaspoon
- Ground black pepper: pinch
- Pitted black olives: 0.3 jar