Greek Salad With Crispy Feta
A vibrant Greek salad featuring fresh vegetables and warm, crispy feta, perfect for any gathering or a quick meal.
Ingredients
Fresh Vegetables
- 4 cups mixed greens (spinach, arugula, and romaine)
- 1 large cucumber, diced
- 2 medium tomatoes, chopped
- 1 piece bell pepper (red or yellow), diced Choose sweet varieties for best flavor.
- 1/2 medium red onion, thinly sliced
- 1 cup Kalamata olives, pitted
Crispy Feta Ingredients
- 8 ounces feta cheese, crumbled Use good quality Greek feta.
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil For dressing and crisping the feta.
Dressing
- 1 piece Juice of 1 lemon Fresh lemon juice brightens flavors.
- Salt and pepper to taste Adjust to your preference.
Optional Garnish
- Fresh parsley or oregano For garnish, optional.
Instructions
Preparation
- In a large bowl, combine the mixed greens, diced cucumber, chopped tomatoes, bell pepper, sliced red onion, and Kalamata olives.
Crispy Feta
- In a small bowl, mix the panko breadcrumbs with a tablespoon of olive oil.
- Heat a non-stick skillet over medium heat. Add crumbled feta and carefully press the panko mixture onto the feta.
- Cook until the edges are golden brown, about 3-4 minutes, flipping as needed.
Dress the Salad
- In a small mixing bowl, whisk together the lemon juice, a pinch of salt, and pepper.
- Drizzle the dressing over the salad right before serving.
- Gently toss the salad to ensure everything is coated.
Serve
- Top your salad with the warm, crispy feta and garnish with fresh herbs if desired.
Notes
For a dairy-free version, swap the feta with marinated tofu or a vegan cheese alternative. Add avocado for a creamy twist or sprinkle in some sunflower seeds for extra crunch.