Fried Feta Greek Salad Pitas Recipes
GREEK SALAD PITAS
Veggie lovers, here's a full-flavored recipe just for you! This hearty, meatless pita is stuffed with plenty of chopped vegetables and savory Greek accents. -Alexis W. Worchesky-Lasek, West Friendship , Maryland
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the cucumber, red pepper, tomato, zucchini, feta cheese and olives. In another bowl, whisk the vinegar, lemon juice, oregano, salt and pepper. Pour over vegetables and toss to coat. Spoon into lettuce-lined pita halves.
Nutrition Facts :
GREEK SALAD PITA SANDWICHES
Provided by Kristen Williams
Categories Sandwich Leafy Green Tomato Picnic Vegetarian Kid-Friendly Quick & Easy Low Cal High Fiber Back to School Lunch Feta Cucumber Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4
Number Of Ingredients 10
Steps:
- Whisk olive oil and red wine vinegar in large bowl. Season dressing with salt and pepper. Mix tomatoes, cucumber, bell pepper, red onion, radishes, and parsley into dressing. Stir in feta cheese. DO AHEAD: Salad can be made 2 days ahead. Cover and chill.
- Using slotted spoon, transfer salad mixture to pita bread halves. Serve sandwiches immediately.
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- Slice the feta block into little squares, about 1 inch long and 1/2 inch thick. Gently pat the feta dry with a paper towel before coating in the flour/breadcrumb mixture.
- Gather and assemble three shallow bowls: fill one bowl with the flour, one with an egg, slightly beaten, and one with the breadcrumbs.
- Take the feta squares and dip each in the flour. Coat all sides. Transfer the square to the egg bowl, all excess egg to drip back into the bowl. Finally dip the square in the breadcrumbs. Coat all sides and press the crumbs gently into the feta. Place the cheese on a small plate and continue this process until all of your cheese is ready to fry.
- Fill a small frying pan with olive oil, so that the oil is about 3/4 -1 inch deep. Place the pan over a medium high heat and heat until the oil sizzles when you flick a few water drops into the oil. When the oil is hot enough gently place the breaded feta in the oil. Fry for one minute or until golden brown, gently flip the feta over and fry for another minutes. Only fry a few squares of cheese at a time so that the pan doesn't overcrowd. If you overcrowd the pan your cheese may not crisp up and flipping may be difficult. After each side is golden brown, remove the cheese and place them on a plate lined with a paper towel to absorb the excess oil. Set aside to cool slightly while you prepare the salad.
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- Cover the feta cheese first in the flour, then in the beaten egg and finally in the breadcrumbs. If you want a thicker, crunchier coating, repeat the egg and breadcrumb steps.
- When the oil it hot, carefully place the feta cheese in the oil and allow to fry until golden brown and crispy all over.
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