Ocean Salad "greek Style" With Fried Feta Recipe

Prepare produce

Wash and thoroughly dry the mixed greens using a salad spinner or clean towels. Quarter the roma tomatoes and thinly slice the red onion. If using cucumber, slice into half-moons. Place the greens, tomatoes, onion, cucumber and chopped dill in a large salad bowl and keep chilled while you make the dressing and fried feta.

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon dried oregano, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust salt or acidity as needed. Reserve at room temperature.

Prepare feta

Cut the block of feta into six pieces about 1/2 inch thick. Pat each piece dry with paper towels to remove surface moisture — this helps the coating adhere and reduces splatter when frying.

Set up dredging station

Place the 1/2 cup flour in a shallow bowl and season lightly with a pinch of salt. Beat 1 large egg in a second shallow bowl. Put 3/4 cup panko breadcrumbs in a third shallow bowl and stir in 1/2 teaspoon lemon zest if using.

Coat the feta

Dredge each feta piece in flour, shaking off excess. Dip into the beaten egg, letting excess drip back into the bowl, then press into panko to coat thoroughly. For extra security, repeat the egg and panko step for a double coat (optional). Place coated pieces on a plate and refrigerate for 10 minutes to set the coating.

Fry the feta

Heat a heavy skillet (cast iron or stainless) over medium heat and add about 4 tablespoons olive oil. When the oil shimmers (but not smoking), add the coated feta pieces, spacing them so they don't touch. Fry 2–3 minutes per side until golden-brown and crisp, using tongs to carefully turn. If coating is browning too fast, reduce heat slightly. Transfer fried feta to a paper-towel-lined plate and very lightly sprinkle with flaky salt. Keep warm in a low oven (80–100°C / 175–210°F) while assembling, if desired.

Drizzle about half of the vinaigrette over the chilled salad and toss gently to coat. Taste and add more vinaigrette if desired. Arrange the dressed greens on individual plates or a large platter.

Nestle the warm fried feta pieces on top of the greens. Scatter the kalamata olives across the salad and sprinkle 1/4 teaspoon dried oregano over the cheese and salad. Add lemon wedges to the plate for squeezing. Finish with a light grind of black pepper and an optional pinch of flaky salt over the greens (remember the feta and olives are salty).

Serve immediately so the feta remains crisp. Leftover dressing can be refrigerated up to 3 days; leftover fried feta is best eaten the same day (reheat briefly in a hot oven or skillet to restore crispness).