¼cup (60 mL)extra virgin olive oil or more to taste
½teaspoondried oregano
For the Salad:
¼red onionthinly sliced
2-3large vine-riped tomatoessliced into wedges
1kumato tomatosliced into wedges
4-5small golden tomatoeshalved
1Persian cucumbercut into chunks
¼cuppitted kalamata olivessliced lengthwise
1-1½cupsbutter lettucetorn into large pieces
For the Crispy Feta:
5-6ouncesblock feta cheese in brine, drainedcut into 1/2-inch thick rectangles (see recipe notes)
¼cup (30 g)unbleached all-purpose flour
1large eggbeaten
½cuppanko breadcrumbs
olive oilfor frying
Instructions
Prepare the Vinaigrette: Jar Method: Combine all ingredients in a small glass leakproof container and shake well for 20 to 30 seconds. Shake dressing before serving. Can be stored at room temperature for up to three weeks. Extra Creamy Method: Combine red wine vinegar, mustard, salt, and pepper in a blender or food processor, and turn on high speed. Slowly pour the oil in a very thin stream into the blender or food processor, allowing it to emulsify with the other ingredients. Store in container and stir in the fresh oregano leaves.
Prepare Salad: Combine the onion, tomatoes, cucumber, and olives in a large bowl. Toss lightly with vinaigrette - reserve the butter lettuce to just before serving, so that it doesn’t wilt - and allow the salad to marinate while you prepare the crispy feta.
Prepare the Crispy Feta: Slice the feta block into 1/2-inch wide rectangles. Dry and pat the feta slices thoroughly on a thick set of paper towels, until the feta is mostly dry and very little moisture is left. Set the flour on a small plate, whisk together the egg in a small, shallow bowl, and place the breadcrumbs on a seperate plate. Very lightly coat the feta pieces in flour, then dip in the egg mixture. Allow any excess egg to drip back into the bowl, then transfer and evenly coat the feta with panko breadcrumbs.
Set aside a large plate lined with a paper towel for frying. Fill a small skillet with olive oil, so that the oil is roughly ¾- inch to 1-inch deep. Place over medium high heat. Place a few spare breadcrumbs in the pan to check if the oil is the right temperature, they should sizzle immediately.
Gently place the breaded feta pieces (do not crowd the pan; you may need to do this in batches) and fry for roughly 1 minute per side, or until golden brown. Flip the feta pieces carefully with a fish spatula. Transfer them carefully to the paper-towel lined plate to drain any excess oil. Very lightly sprinkle with salt.
Add the butter lettuce to the tomato mixture, and season salad to taste with salt and pepper, and serve. Cut the warm, crispy feta into triangles and place on top of the salad. Serve immediately.
Inspired by Knife & Fork magazine and the Ivy Inn.