Golden, crunchy feta straight from the oven turns a simple bowl of greens into something special. This salad with crispy baked feta pairs a hot, crisp cheese crust with juicy cherry tomatoes, red onion, and olives — then finishes with a drizzle of olive oil and sweet chili sauce. If you are a feta fan, you will also love our Crispy Roasted Potatoes with Whipped Feta Sauce and Chicken Breasts Stuffed with Feta, Baked in Cream. Light yet satisfying, it works as lunch or a fresh side.
Ingredients
- 200 g (7 oz) feta, without brine
- 50 g (1/3 cup) all-purpose flour
- 1 egg, beaten
- 60 g (1/2 cup) breadcrumbs
- For the salad:
- Mixed salad leaves
- Cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- Olives
- To serve:
- 1 tsp sesame seeds
- Olive oil, for drizzling
- Sweet chili sauce, for drizzling
Instructions
- Cut the feta into chunky pieces.
- Dredge each piece in flour, dip in the beaten egg, then coat well in breadcrumbs.
- Arrange on a baking sheet and bake in a preheated oven at 200°C (400°F) for about 10 minutes until golden and crisp.
- Meanwhile, combine the salad leaves, tomatoes, sliced red onion, and olives.
- Top with the hot crispy feta.
- Drizzle with olive oil and sweet chili sauce, then sprinkle with sesame seeds.
Tips
- Pat the feta dry before breading — less moisture means a crispier crust.
- Bake the feta just until golden; overbaking can make it ooze through the coating.
- For more salad inspiration, browse the fresh ideas on Allrecipes, and Serious Eats has a great primer on building balanced salads.
Nutrition (per 100 g):
85 kcal, protein 3 g, fat 6 g, carbs 4 g.