Tomato Salad with Fried Feta is one of those recipes that sounds deceptively simple but knocks it out of the park. Imagine biting into a juicy tomato wedge, getting hits of sharp red onion, salty olive, and peppery arugula all at once. Then that crispy, golden cube of salty fried feta melts in your mouth. It’s an explosion of flavours and textures.
About the Recipe
Don’t let the short ingredient list fool you – this salad packs a serious punch of bright, vibrant flavors. The creamy, salty feta cheese gets an irresistible crispy coating from a quick fry. Toss that with fresh, zingy produce like tomatoes, onions, olives, and arugula, plus a zippy lemon-oregano vinaigrette and you’ve got a total flavor bomb
Tomato Salad with Fried Feta
Cooking Tips
For best results, use ripe, in-season tomatoes – their natural sweetness is the perfect foil for the tangy feta and dressing. To get that ideal crispy feta crust, make sure to shake off any excess egg and flour before frying. And don’t skip that final vinaigrette toss – it brings all the flavors together beautifully.
Serving and Storing Suggestions
This makes a fantastic light lunch or starter salad for 4 people. But you can easily bulk it up into a meal by adding protein like grilled chicken or seared tuna. Any leftovers (minus the dressing) will keep in the fridge for 2-3 days. Just revive with a splash of fresh dressing. Total prep time is only about 20 minutes.
Similar Recipes
Greek Salad with Marinated Feta
Caprese Salad with Crispy Prosciutto
Baby Spinach Salad with Warm Bacon Vinaigrette
Nutrient Benefits
Not only is this salad insanely delicious, but it’s also packed with nutrients from all those vibrant veggies and olive oil. You’re getting fiber, vitamins A and C, potassium, and healthy mono-unsaturated fats. The feta provides a calcium boost too. Talk about a feel-good salad.
Tomato Salad with Fried Feta
Ingredients
- 12 Plum Tomatoes (sliced)
- 1 Red Onion (very small and thinly sliced)
- 15 gms Rocket Leaves
- 20 Greek Black Olives (stoned)
- 200 gms Greek Feta Cheese
- 1 Egg
- 3 tbsp Plain White Flour
- 2 tbsp Olive Oil
For the Dressing:
- 3 tbsp Extra Virgin Olive Oil - 3 tblsp
- Juice of 1/2 Lemon
- 2 tsp Fresh Oregano (chopped)
- Sugar (a pinch)
- Pepper as per taste
Instructions
- Make the dressing by whisking together the extra virgin olive oil, lemon juice, oregano, sugar and pepper in a small bowl.
- Set aside.
- Arrange the tomatoes, onion, rocket and olives on individual plates.
- Cut the feta cheese into 1 inch cubes .
- Beat the egg in a dish and put the flour on a separate plate.
- Coat the cheese in the egg, shake off the excess and then coat in the flour.
- Heat the olive oil in a large frying pan.
- Add the cheese and fry over medium heat, turning over the cubes of cheese until they are golden on all sides.
- Scatter the fried feta over the salad.
- Whisk together the prepared dressing, spoon over the salad and serve warm.
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Frequently Asked Questions
Can I make this salad ahead of time?
For best texture, it’s ideal to prepare all the components separately ahead of time, then toss everything together with the dressing right before serving. The fried feta will lose its crispy coating if dressed too early.
Can I use a different cheese instead of feta?
Without a doubt. Feta works great because of its salty, tangy flavor, but you could also try halloumi, queso fresco, or even breaded and fried mozzarella or burrata.
What greens would you recommend besides arugula?
Baby spinach, frisée, romaine or even a mild cabbage mix would all be delicious substitutes or additions to the arugula base.
How can I make this salad more filling as a meal?
Some great options are topping it with grilled chicken, seared tuna or salmon, hard-boiled eggs, chickpeas or white beans. You could also add pita chips or croutons for extra crunch.
What other dressings would work well?
A classic Greek vinaigrette, balsamic vinaigrette, or creamy ranch or green goddess would all pair nicely with the salty feta and fresh flavors.
