Ingredients
For the salad:
- 4 cups cherry tomatoes, sliced in half
- 1/4 red onion, finely chopped
- 3 sprigs of oregano
- 1 brick of feta (Macedonian preferred)
- 1/4 cup all-purpose flour, seasoned with salt and pepper
- 1 egg, seasoned with salt and pepper, and whisked
- 1/2 cup panko breadcrumbs, seasoned with salt and pepper
- 1 cup extra virgin olive oil
For the walnut vinaigrette:
- 1/2 cup toasted and finely chopped walnuts
- 1 lemon, zested and juiced
- 1 small garlic clove, grated
- 1 tablespoon honey
- 1/2 cup extra virgin olive oil
- Heaping teaspoon kosher salt
- Cracked black pepper
Directions
Start by making the walnut vinaigrette. Place the toasted chopped walnuts in a bowl and grate in the garlic and lemon zest. Add the honey, lemon juice, kosher salt, and cracked black pepper, then slowly stream in the olive oil while whisking. Check for seasoning and set aside while you assemble the salad.
Slice the cherry tomatoes in half and place them in a bowl with the chopped red onion. Set this mixture aside.
For the crispy feta, be very gentle. Pat the feta brick dry with paper towels, then place it in the seasoned all-purpose flour, making sure to cover all surfaces. Next, dip the floured feta into the seasoned egg wash, ensuring it's completely coated. Finally, roll it in the seasoned panko breadcrumbs, pressing gently to help the coating adhere and making sure the feta is fully covered.
Preheat a pan over medium heat and add the cup of extra virgin olive oil. Once the oil is hot, carefully place the breaded feta in the oil and fry on all sides until golden brown and crispy. Add the oregano sprigs to the oil (be careful as they will splatter) and let them fry until they become lightly golden and crispy.
Remove both the feta and crispy oregano from the oil and place them on paper towels to drain excess oil. Toss the tomato and onion mixture with the walnut vinaigrette until well coated. Top the dressed salad with the crispy feta and crispy oregano, then serve immediately.