CC'S KITCHEN: GREEK SALAD WITH ROSEMARY FRIED FETA
INGREDIENTS:
Feta cheese 1" slices
1/4 red onions
1 cucumber
1/4 green pepper
1 tomato
Mediterranean oregano
Lemon zest
1 egg
1/2 cup panko/breadcrumbs
1/4 cup sesame seeds
1/4 cup olive oil
Rosemary sprigs
Kalamata olives
DIRECTIONS:
For the salad:
-Peel and chop cucumber
-Chop and de-seed the tomato
-Chop red onion
-Chop green pepper
-Chop olives
-Chop and de-seed the tomato
-Chop red onion
-Chop green pepper
-Chop olives
-Combine in a bowl
-Sprinkle Mediterranean oregano on top
-Sprinkle Mediterranean oregano on top
For the cheese:
-In a pan heat olive oil on medium heat
-Add rosemary sprigs
-Add lemon zest
-Let heat for 20 seconds
-While the oil heats, pour the panko in a bowl and pour the sesame seeds on top, mix together
-In another bowl scramble 1 egg
-Cut feta in 1" slices
-Dip the feta in the scrambled egg, then in the panko mixture to completely cover the feta. Then re-dip the panko covered feta for a second coat into the egg mixture and then in the panko
-Add the covered feta to the sizzling olive oil and cook on low-medium heat until crispy and golden brown, flip over and cook the other side.
-Add the fried feta to the top of the salad and pour olive oil and balsamic vinegar on top
NOTES:
Serve this with sesame bread and use it to soak up the extra olive oil and feta at the end
