Tomato Salad with Fried Feta
Brighten up your table with this vibrant Tomato Salad with Fried Feta, a Mediterranean-inspired masterpiece that combines fresh, juicy cherry tomatoes, crisp cucumber, and zesty red onion with the irresistible crunch of golden, panko-crusted feta cheese. This quick and easy recipe is a textural delight, with creamy feta encased in a perfectly crispy shell that complements the refreshing salad dressed in a simple olive oil and lemon vinaigrette. Enhanced with aromatic fresh basil and optional parsley, this visually stunning dish pairs beautifully with grilled meats or serves as a standout appetizer. Perfect for summer gatherings or any occasion that calls for bold flavors and a touch of elegance, this recipe is a must-try for feta and tomato lovers alike.
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Recipe Information
Ingredients
- 500 g Cherry tomatoes (mixed colors if possible)
- 1 medium Cucumber
- 1 small Red onion
- 200 g Feta cheese block
- 50 g All-purpose flour
- 1 large Egg
- 100 g Panko breadcrumbs
- 3 tbsp Extra virgin olive oil
- 250 ml Vegetable oil (for frying)
- 10 g Fresh basil leaves
- 5 g Fresh parsley (optional)
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tbsp Lemon juice
- 1 tsp Lemon zest
Instructions
1. Wash and halve the cherry tomatoes. Peel and dice the cucumber into bite-sized pieces. Thinly slice the red onion. Combine all in a large mixing bowl.
2. Add the olive oil, lemon juice, lemon zest, salt, and pepper to the vegetables. Toss well to combine and set aside to marinate.
3. Cut the feta block into thick slices (about 1 cm or 1/2 inch). Pat dry with paper towels to remove excess moisture.
4. Set up a breading station with three shallow bowls: place flour in the first bowl, a beaten egg in the second, and panko breadcrumbs in the third.
5. Coat each piece of feta in flour, then dip it in the beaten egg, and finally coat it evenly with panko breadcrumbs.
6. Heat the vegetable oil in a skillet over medium-high heat. Once shimmering, carefully add the breaded feta slices. Fry for 2-3 minutes on each side, or until golden and crispy.
7. Transfer the fried feta to a plate lined with paper towels to drain any excess oil.
8. Arrange the tomato salad on a serving platter. Top with the crispy fried feta slices.
9. Garnish with fresh basil leaves and parsley, if using. Serve immediately and enjoy!
Nutrition Facts
Calories |
3928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 348.1 g | 446% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 397 mg | 132% | |
| Sodium | 6463 mg | 281% | |
| Total Carbohydrate | 165.2 g | 60% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 28.8 g | ||
| Protein | 69.7 g | 139% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 932 mg | 72% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1876 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
