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
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Open the appInstructions
Step 1
Cut tomatoes into wedges, cucumber into half-moons. Crumble feta into bite-size chunks.
Step 2
Heat olive oil in a skillet over medium-high until it shimmers, about 1 minute.
Step 3
Slice saganaki into 1/4-inch planks. Fry 90 seconds per side until golden and crispy.
Step 4
Toss tomatoes, cucumber, feta, and olives in a large bowl with juice of half the lemon, oregano, salt, and pepper.
Step 5
Divide salad between plates. Top each with a piece of warm fried cheese and a dollop of taramosalata.
Step 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
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