Well hello there everyone! It seems like forever since I’ve actually blogged a new recipe here on BIB! I’ve been in full on cookbook mode these passed few weeks and I couldn’t be more excited about how things are moving along! I was so nervous about how I’d be able to juggle the cookbook, social media posting, messages and blogging but somehow it’s been working. Blogging has definitely taken a back seat, and for the first time in six years of blogging, I’ve starting skipping a week or two here and there. There was a time I thought everything would come crashing down if I didn’t post every. single. week. but lo and behold, the blog is still here and everyone is alive and well.
The truth is, it was hard getting back into it but I couldn’t let Chanukah go by without a few special recipes. I mean, it really is my favorite holiday and as many of you now, it’s both my birthday and Anniversary as well! Chanukah is my favorite time to fry up something crazy, make something Greek and go all out in the dairy department, and I’ve combined all three in this awesome salad!
Most of you have eaten Greek salad about a million times in your life, but you’ve probably never tried tried frying the feta into croutons. Yes! I said FRYING THE FETA INTO CROUTONS! How awesome, right?? At first I wasn’t even sure if it would work but a Chanukah miracle happened (early) and the feta fried up beautifully! It was also my first time using Trader Joes cholov yisroel feta which apparently has been a hidden treasure for the past several years, and OMG is it decadent. It’s crazy salty (which I kinda love), but oh so smooth and it also slices so, so nicely without crumbling. The breadcrumbs really help cut through all that saltiness, and with a forkful of veggies, it’s the perfect little bite.
It’s funny because I was never really much of a feta person, probably because I never had really good feta, so Greek salad wasn’t really on my list of faves. It might also have to do with the fact that I’m not a fan of goat or sheep milk products, and most feta is made with sheep milk. I’m so crazy sensitive to the taste, that I can tell if my butcher used the meat grinder to grind lamb before he grinds the beef, because I can taste even the slightest hint of it. And it’s so, so sheepy. I mean, I’m no picky eater but I just. can’t. swallow it.
What’s crazy is, I decided to give the Trader Joe’s sheep’s milk feta a try because so many people told me it was the best feta they ever ate (it’s imported from Israel after all), and even though it had the absolute, most slightest hint of sheep, I was able to tolerate – and even enjoy – it.
So, if you can find Trader Joes best kept secret, go grab a package for this awesome recipe, or use your favorite brand. This post is not sponsored by TJ’s, although how amazing would that be, right?
Greek Salad with Feta Croutons
2 heads romaine lettuce
1 pint grape tomates, cut in half
1 English cucumber, sliced
1 red onion, thinly sliced into half rings
1 cup black olives, sliced
lemons, for serving
Spread all the ingredients out on a platter and top with feta croutons. Drizzle with lemon dressing.
1/3 cup extra virgin olive oil (use light if you don’t like the flavor)
1/4 cup freshly squeezed lemon juice
1 tsp oregano
1 tbsp honey
salt and pepper to taste
Add all the ingredients to a container and shake vigorously before serving.
1 package feta cheese, cut into cubes
1 cup panko crumbs
1/2 tsp dried basil
1/4 tsp lemon zest
salt and pepper, to taste
1/3 cup flour
2 eggs, beaten
1 cup canola oil, for frying
Prepare three bowls for dredging. Place the flour in one bowl and season with salt and pepper. Place the eggs in a second bowl and season with salt and pepper. In a third bowl, combine the panko crumbs, basil, lemon zest, salt and pepper.
Heat the oil in a saucepan (I prefer to use a small saucepan so I can use less oil, a wider pan will require more oil to make it deep enough for frying). Dip the feta cubes in flour, then egg, and then panko crumbs. Fry in oil until golden brown and drain on paper towels. You may make the croutons a few hours in advance and warm in the oven to crisp up before serving (if necessary).