Greek Salad with Crispy Feta
Ripe tomatoes, crisp cucumber, Kalamata olives, and a salty wedge of pan-fried feta tossed in lemon and olive oil. Ready in 10 minutes, tastes like summer.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 9g
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Ingredients
- 1 block feta cheese block (about 5 oz)
- 1.5 lb ripe tomatoes, roughly chopped
- 1 medium cucumber, cut into chunks
- ¾ cup Kalamata olives, pitted
- 1 whole lemon, juiced
- 3 tbsp olive oil
Instructions
- 1
Heat 1 tbsp olive oil in a skillet over medium-high until shimmering, about 60 seconds.
- 2
Sear feta 2–3 minutes per side until golden brown and crispy edges form. Transfer to a board.
- 3
Toss tomatoes, cucumber, and olives in a bowl with lemon juice, remaining 2 tbsp oil, salt, and pepper.
- 4
Break crispy feta into chunks and scatter over the salad.
- 5
Serve immediately while feta is still warm and crunchy.
Tools you’ll need
- 10-inch skillet
- cutting board
- large bowl
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