Greek Salad with Crispy Feta Croutons (Veg)
This Greek Salad with Crispy Feta Croutons will change your life. More specifically the Crispy Feta Croutons. This recipe originally came from a Bobby Flay cookbook called Bobby at Home. We tried it once and then became obsessed with it. The whole recipe is from his cookbook but we then adapted it to gluten free which is very easy. Majority of the ingredients are already gluten free, so it was mainly just using gluten free flour and panko style bread crumbs for the crispy feta croutons.
The rest of the salad is actually really great on its own. You could use the Red Wine Vinaigrette as a dressing in so many other salads and dishes, you don’t just have to use it for this one. The ingredients in the salad, such as all of the vegetables also make a great salad on their own. We omitted the pitted kalamata olives because neither of us like olives. But they are classic in a greek salad and many people do like them. Marinating the onions in the Red Wine Vinaigrette is a key element to this salad. I don’t know the science behind it, but the vinegar and lemon juice I think breaks down the onions a bit. Then you don’t get that really strong raw red onion flavour.
Crispy Feta Croutons
The crispy feta croutons in my opinion are what makes this salad. They remind me of mozzarella sticks (not that I have had those in many, many years). They are crispy on the outside, as per the name suggests and gooey in the middle. When you think of feta cheese, you imagine it being crumbly. At least, that what I think of. However, when you buy it in a block an cube it, it’s a lot less crumby. Then when you coat it and pan fry it in a bit of oil, the feta becomes gooey and stringy similar to mozzarella cheese. Something I never expected of feta cheese.
The trick to making the crispy feta croutons is cutting the feta small enough. It Bobby Flay’s original recipe is says to cut the feta into 1-inch cubes. However, when we tried this they feta cubes were way too big. So we have said to cut them into 1/2-inch cubes instead. Once all of the flour, egg wash and bread crumbs are on the feta, they grow a bit. Having smaller cubes also cuts down on the cooking time.
Follow our instructions of using forks while you are dredging the feta cubes. When we first did this recipe we tried a “dry hand, wet hand” method. It did not work at all. Forks allow you to move the feta through each steps without contaminating the next bowl with the previous ingredient. It is a lot cleaner in the end and the cubes get fully coated without mixing up the flour, eggs and bread crumbs.
So let us know if you try out the Greek Salad with Crispy Feta Croutons. It is gluten free (as always) and vegetarian since it has no meat in it. If you’re looking for more ideas for sides to accompany a main dish, check out our Gluten Free Naan with Garlic or our Mini Smashed Potatoes.
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