Ingredients
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12 plum Tomatoes
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1 very small Red Onion
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½ oz (15 g) Arugula
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20 Greek Black Olives
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7 oz (200 g) Greek Feta Cheese
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1 Egg
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3 tbsp all-purpose Flour
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2 tbsp Olive Oil
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For the Dressing
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3 tbsp extra-virgin Olive Oil
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½ Lemon Juice
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2 tsp chopped fresh Oregano
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pinch of Sugar
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Black Pepper
Directions
Steps
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1
Done
|
Make the dressing by whisking together the extra-virgin olive oil, the lemon juice, oregano, sugar, and black pepper in a pitcher or small bowl. Set aside. |
|
2
Done
|
Prepare the salad by arranging the tomatoes, onion, arugula, and olives on 4 individual plates. |
|
3
Done
|
Cut the feta cheese into cubes about 1 inch/2.5 cm square. 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. |
|
4
Done
|
Heat the olive oil in a large skillet, add the cheese, and cook over medium heat, turning over the cubes of cheese until they are golden on all sides. |
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5
Done
|
Scatter the fried feta over the salad. Whisk together the prepared dressing, spoon over the salad, and serve warm. |
