Crispy Feta Croutons Salad
User Reviews
5
Crispy Feta Croutons Salad
Description
The Crispy Feta Croutons Salad features a mix of fresh romaine, halved cherry tomatoes, sliced red onion, and Persian cucumber creating a crisp, refreshing base. The unique aspect of this dish lies in its feta croutons: small cubes of feta are dried, coated first in flour, then dipped twice in egg and Italian-style breadcrumbs, and chilled before cooking. This double coating crisps beautifully when cooked in an air fryer at 400°F for 7 to 10 minutes, resulting in croutons with golden edges and a creamy interior.
The salad’s vinaigrette combines acidity from red wine vinegar and lemon juice with Dijon mustard and Italian seasoning, emulsified with olive oil. This dressing provides a bright and herbaceous counterpoint to the salty, crunchy feta and fresh veggies, binding the salad flavors together.
This salad works well as a standalone light meal or a side dish. The feta croutons add texture diversity, contrasting the fresh vegetables with their satisfyingly crunchy bite and rich cheese flavor.
Feta croutons stored airtight keep for 3 to 4 days refrigerated and can be eaten cold or reheated briefly in the air fryer to refresh their crispness before serving.
Ingredients
For the Croutons
- 1 ounce package feta cheese cut into ½” cubes
- ¼ cup all-purpose flour
- 1 egg large
- 2 tablespoons milk
- ¾ cup breadcrumbs Italian style
For the Vinaigrette
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- ½ teaspoon Italian seasoning
- ¼ cup olive oil
For the Salad
- 1 romaine lettuce chopped, head
- ½ cup cherry tomato halved
- ½ red onion sliced
- 2 cucumber sliced, Persian
Instructions
Make the Croutons
- Place the feta cubes on a paper towel and pat off any excess liquid.
- Add the flour to a small, shallow bowl. In another bowl, whisk together the egg and milk until fully combined. Add the breadcrumbs to a third bowl.
- Dip a feta square in the flour, followed by the egg mixture, and then the breadcrumbs. Dip the feta back into the egg and then back into the breadcrumbs a second time.
- Transfer the feta square on a small plate or baking tray and repeat with the remaining croutons.
- Place the feta squares in the freezer to chill for 20-30 minutes.
- Once the feta croutons are cold to the touch, transfer them to an air fryer basket and cook at 400°F until they are golden brown on the edges, about 7-10 minutes. Set aside until ready to serve.
Make Dressing & Assemble the Salad
- In a small bowl, whisk together the red wine vinegar, lemon juice, dijon mustard, and Italian seasoning. Slowly stream in the olive oil, whisking constantly until incorporated.
- Combine the lettuce, tomatoes, red onion, and cucumber in a large serving bowl. Drizzle over the vinaigrette and toss to combine. Top with the feta croutons and serve immediately.
Notes
- Store feta croutons in an airtight container refrigerated up to 3-4 days.
- Reheat croutons in an air fryer at 360°F for 2-3 minutes to restore crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 20g | 7% |
| Protein | 10g | 20% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 62mg | 21% |
| Sodium | 659mg | 27% |
| Potassium | 277mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 780IU | 16% |
| Vitamin C | 8mg | 9% |
| Calcium | 247mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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