5 from 3 votes
Greek Feta Saganaki Caprese Salad
Greek Feta Saganaki Caprese Salad Recipe - easy and incredibly delicious! Made of tomatoes, fried Greek feta saganaki cheese with pesto sauce and Balsamico.
Cook Time
30 mins
Total Time
30 mins
Servings:
2
Course:
Salad
Cuisine:
Mediterranean
Ingredients
- 2 tomato big
- 2 tablespoons olive oil
- pinch salt aof
- 200 grams feta cheese 7 oz
- 14 basil leaves
- 1 egg small
- black pepper
- grams flour about 80 or 1/2 cup
- olive oil more, to fry
- balsamic glaze creme style
- 1 tablespoon olive oil
- 2 tablespoons green pesto sauce
- 8 olive
- salt
Instructions
- Cut tomatoes in slices. Put them in a bowl together with 2 tablespoons of olive oil and a pinch of salt. Set aside.
- Carefully slice your feta cheese lengthwise into two rectangles of the same length and width as the initial one, then cut them crosswise into smaller pieces. You should have 8 rectangles now.
- Chop half of the basil leaves finely.
- Beat an egg in a small bowl with the chopped basil and a pinch of black pepper. Dip each slice of feta cheese in the mixture, let the excess drain off and evenly coat the feta in flour.
- Heat the olive oil in a pan over medium heat. Fry each side for about 3 minutes, until they are golden-brown.
- Drain the cheese on paper towels to remove the excess oil.
- Take a plate and put half of the saganaki cheese and half of the tomatoes and stack them one after another into a circle. Repeat with a second plate and the other half. Put olives in the middle, 4 for each plate.
- Sprinkle with olive oil, Balsamico creme and green pesto sauce. Season with salt and pepper to taste.
- Enjoy!
Cup of Yum