Greek Salad with Crispy Cheese & Fish Roe
A shareable Greek feast: juicy tomatoes, cool cucumbers, and creamy feta tossed in oregano-lemon dressing, topped with golden-fried saganaki cheese and briny taramosalata. Fresh, salty, and entirely no-cook except for the cheese.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 22g
Ingredients
- 2 whole tomatoes, large
- 1 whole cucumber, English or seedless
- 200 g feta cheese, block
- ¾ cup Kalamata olives, pitted
- 200 g saganaki cheese (fried halloumi or kefalotyri)
- ¼ cup taramosalata (fish roe dip)
- 1 whole lemon
- 1 tsp dried oregano
Instructions
- 1
Cut tomatoes into wedges, cucumber into half-moons. Crumble feta into bite-size chunks.
- 2
Heat olive oil in a skillet over medium-high until it shimmers, about 1 minute.
- 3
Slice saganaki into 1/4-inch planks. Fry 90 seconds per side until golden and crispy.
- 4
Toss tomatoes, cucumber, feta, and olives in a large bowl with juice of half the lemon, oregano, salt, and pepper.
- 5
Divide salad between plates. Top each with a piece of warm fried cheese and a dollop of taramosalata.
- 6
Drizzle with olive oil and remaining lemon juice. Serve immediately.
Tools you’ll need
- cutting board
- chef's knife
- large mixing bowl
- 12-inch skillet
- slotted spatula
- lemon juicer or fork
- serving plates
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
