Recipes / Président / Crispy Fried President Feta with a Chunky Greek Salad

Crispy Fried President Feta with a Chunky Greek Salad


Serves 6


  • 45ml (3 tbsp.) Olive oil
  • 400g President Plain Feta (extra for crumbling over the salad)
  • 50g Cake flour
  • 2 Tomatoes, sliced into wedges
  • 150g cocktail tomatoes, halved
  • 6 Baby cucumbers, sliced lengthways
  • 1 Red onion, sliced in wedges
  • 50g Black olives
  • Large handful baby herbs
  • 1 Lemon, sliced in wedges

For the dressing:

  • 45ml (3 tbsp.) white wine vinegar 
  • 5ml (1 tsp) Dijon mustard 
  • 2.5ml (½ tsp) Honey 
  • 125ml (½ cup) Olive oil 
  • Salt and pepper 
  • Handful parsley 


  1. Heat the olive oil in a frying pan over medium high heat. Toss the President Plain Feta slices in the cake flour. Shake off excess cake flour. 
  2. Fry the President Feta slices for 2-4 minutes on each side or until golden brown and crispy. Remove from the pan and drain on paper towel. 
  3. In a large bowl combine the tomatoes, cucumbers, red onion, black olive, more feta cheese, crumbled and baby herb leaves. 
  4. For the dressing; combine all the ingredients in a small bowl. 
  5. Toss the dressing through the salad. Arrange the salad on a serving platter on top with the crispy fried President Plain Feta.