Crispy Summer Feta Tomato Salad
Equipment
Ingredients
Salad
tomatoes (diced)
400 g
red onion (sliced)
80 g
basil (fresh)
10 g
mint (fresh)
5 g
olive oil (for dressing)
20 ml
sea salt (coarse)
3 g
white balsamic vinegar (for dressing)
15 ml
Crispy Feta
feta cheese (block)
200 g
all-purpose flour (for coating)
30 g
egg (beaten)
1 pcs
panko breadcrumbs (for coating)
60 g
olive oil (for frying)
30 ml
Instructions
Prepare vegetables
Dice the tomatoes and slice the red onion into rings. Divide tomatoes into two bowls.
Dress the salad
Sprinkle the tomatoes and onions with coarse sea salt and drizzle with olive oil. Add torn basil and mint leaves on top.
Coat the feta
Dredge the feta block first in flour, then in beaten egg, and finally in the panko breadcrumb mixture.
Fry the feta
Fry the coated feta in olive oil over medium heat for about 4 minutes per side until golden and crispy.
Assemble and serve
Place the crispy feta on top of the salad. Season with freshly ground black pepper and serve immediately.
Original recipe
Storage
The crispy feta loses its crunch when stored; prepare and serve immediately for best results.
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