Feta Saganaki With Greek Salad
By chef Franco Luise
Fried block of feta cheese with a crispy crust, accompanied by a refreshing salad of tomatoes, cucumber, and olives. Perfect as a light lunch or a shared appetizer.
- 15 min
- total
- Medium
- level
9 min prep · 6 min cook
What you will need
-
Feta 100 g -
Tomatoes 2 pcs -
Cucumber 0.25 pcs -
Red Onion 0.5 pcs -
Olives 20 g
-
Bell Pepper 0.5 pcs -
Eggs 0.5 pcs -
Plain Flour 25 g -
Lemon 0.5 pcs
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients in advance so the cooking goes smoothly
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Dice the cucumber. Peel the cucumber and cut it into small cubes
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Dice the tomato. Wash the tomato, cut it into small cubes, and add it to the bowl with the cucumber
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Dice the pepper. Remove the seeds from the pepper, cut it into small cubes, and add it to the bowl
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Slice the onion. Peel the red onion, slice it thinly, and add it to the bowl
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Prepare the salad. Add the olives and onion to the salad, drizzle with olive oil and lemon juice, season with salt and pepper, mix, and set aside
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Coat the feta. Whisk the eggs, coat the feta first in the egg, then in the flour, and repeat the process once more
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Fry the feta. Fry the feta in a pan over medium heat for about 3 minutes on each side until golden brown, then transfer it to a paper towel to absorb the excess fat
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Serve with Greek salad. Spread the prepared salad on a plate, place the fried feta on top, and serve
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