Loaded Greek salad with panko-crumbed feta

Panko adds a light crunch to a classic Greek salad.

Loaded Greek salad with panko-crumbed feta Credit: Tammi Kwok

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• ¼ red onion, sliced
• 2 tomatoes cut into wedges
• 12 Kalamata olives
• 2 radish, cut into wedges
• 1 Lebanese cucumber, sliced into thin ribbons
• 200 g sheep's milk feta
• ¼ cup whole egg or Japanese mayonnaise
• ¾ cup panko crumbs
• Rice bran oil, for frying

For the dressing

• ½ cup olive oil
• ⅓ cup red wine vinegar
• ½ lemon, juiced
• 1 tsp dijon mustard
• ½ tsp dried oregano

Instructions

1. Heat 1 cm of rice bran oil in a medium frying pan over medium-high heat. 
2. Spread the feta with the mayonnaise, and dip into the panko, pressing to coat fully. 
3. Fry the feta for about 2 mins on each side, or until golden. Remove from the pan and leave to cool slightly on a wire rack. 
4. Meanwhile, whisk together the ingredients for the dressing in a small bowl or jug. Taste, and season with salt and pepper. 
5. To assemble, arrange the vegetables in a large platter. Top with the crumbed feta, and drizzle over the dressing. Serve immediately. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.