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Dairy
Easy
30 Minutes
Diets 
Everyone loves a salad with the tangy bite of feta cheese!
3 tablespoons Tuscanini Extra-Virgin Olive Oil
juice of 1/2 lemon
2 teaspoons dried oregano
1 teaspoon Gefen Honey
2 tablespoons Tuscanini Light Olive Oil
8 ounces Ta’amti Feta, cut in large cubes
3 tablespoons all purpose flour, such as Glicks
8 cups or 10 ounces mixed salad greens, checked
1 small red onion, very thinly sliced
1 pint cherry tomatoes, halved
2 Persian cucumbers, sliced
freshly cracked black pepper
Whisk together olive oil, lemon juice, oregano and honey and set aside.
Heat olive oil in a skillet until very hot. Toss feta cubes in the flour to coat them. Fry cubes in hot oil, turning to brown each side.
Remove and drain on a rack or paper towels.
Arrange mixed greens in a large bowl or platter and top with sliced onion, tomatoes, and cucumbers. Add feta cubes and top with cracked pepper.
Drizzle with prepared dressing. Serve immediately.
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Can I fry the feta cheese 2 days in advance?
You could, but I could recommend toasting it up before serving so they’re crispy and not soggy.