Fried Feta Greek Salad Recipe – Lebanese , Greek Special
The Fried Feta Greek Salad is a vibrant twist on the classic Greek salad that adds a rich, warm contrast to crisp, fresh vegetables. Thick slices of golden, panko-crusted feta are fried until delightfully crunchy, then placed atop a bed of mixed greens, diced cucumber, juicy cherry tomatoes, bell peppers, Kalamata olives, and thinly sliced red onion. Drizzled with red wine vinegar, olive oil, oregano, and finished with fresh parsley or dill, this salad is ideal as a light lunch, impressive side dish, or Mediterranean starter.
- Prep Time10 min
- Cook Time5 min
- Total Time15 min
For the Salad:
- 200g feta cheese, cut into thick slices
- 1 cup all-purpose flour (for coating)
- 2 large eggs, beaten
- 1 cup breadcrumbs (preferably panko for extra crunch)
- Olive oil (for frying)
- 2 cups mixed greens (e.g., arugula, spinach, or romaine)
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced
- ¼ cup Kalamata olives, pitted and halved
- 1 bell pepper (red or yellow), diced
- Fresh parsley or dill, chopped (for garnish)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
How to make Fried Feta Greek Salad:
Prepare the Feta:Dredge each slice of feta cheese in flour, shaking off excess, then dip into the beaten eggs, and finally coat with breadcrumbs. Set aside.
Fry the Feta:In a large skillet, heat about ½ inch of olive oil over medium heat. Once hot, carefully add the coated feta slices and fry for about 2-3 minutes on each side until golden brown. Remove and drain on paper towels.
Prepare the Salad:In a large bowl, combine the mixed greens, cucumber, cherry tomatoes, red onion, olives, and bell pepper.
Make the Dressing:In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
Assemble the Salad:Drizzle the dressing over the salad and toss gently to combine. Top with the fried feta slices and garnish with fresh parsley or dill.
Serve:Serve immediately while the feta is warm and crispy.
Recipe Notes:
Feta Quality & Coating: Use a firm, high-quality feta so it holds shape during frying. Panko breadcrumbs give extra crunch; for gluten-free, try gluten-free crumbs or almond meal.
Oil & Frying Tips: Heat olive oil to medium-high so the coating crisps quickly without burning. Fry just 2-3 minutes per side for best texture.
Dressing & Herb Choices: Oregano offers classic Greek flavor; fresh dill or parsley garnish adds brightness and aroma. Adjust salt & pepper to taste, especially if the feta is salty.
Salad Variation Ideas: Add roasted red peppers, artichokes, or avocado slices for extra richness and color. Use different greens like romaine or arugula depending on taste.
Serving & Storage: Best served immediately so the fried feta is warm and crispy. Store leftover salad (without the dressing) in fridge for a day; add dressing just before serving to keep vegetables crisp.
