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Greek Salad with Melted Breadcrumbed Feta and Honey-Black Pepper Drizzle
This Greek Feta Salad takes a classic recipe to the next level with the addition of melted, breadcrumbed feta and a sweet honey and black pepper drizzle. It’s basically a cross between a salad and a dessert!
ADJUST SERVINGS
Most of our recipes are for 4 people. You can check and adjust the serving size by clicking on the red number above.
BEFORE YOU START
This Greek Feta Salad combines the freshness of traditional Greek salad ingredients with the rich flavour of melted, breadcrumbed feta. The honey and black pepper drizzle adds a sweet and spicy twist that elevates the dish.
GET SHOPPING!
This is a reminder to check what ingredients you need to buy and add them to your shopping list. It’s good to do your own food shopping, but at the very least, you’re head chef, so send a family member out to the shops for you!
GET ORGANISED
Remember ‘Skill 2’ of the Big 5: Become super-organised.:
Add your own private notes:
Equipment
- Baking Tray
- Baking paper (to cover the tray)
- 1 Large mixing or salad bowl
- Small saucepan
- Whisk or wooden spoon
- chefs knife
- Cutting board
- Frying pan
- 3 Medium bowls
- Salad spinner/dryer
- 1 Spatula or fish slice for flipping over your fried feta
Ingredients
- 1 Cucumber
- 4 large Tomatoes (or the equivalent in cherry tomatoes)
- 1 Red onion
- 1 Green pepper
- 200 g Kalamata olives, pitted
- 200 g Mixed salad leaves (any salad leaves are fine)
- 100 g Feta cheese (you'll also need 200g more to be used separately)
- 1 tbsp Dried oregano
- 200 g Block of feta cheese
- 50 g Plain flour
- 1 Egg
- 100 g Breadcrumbs
- 2 tbsp Olive oil
- 4 tbsp Honey
- 1.5 tbsp Balsamic vinegar
- 2 tbsp Olive oil
- 2 tsp Freshly ground black pepper
- 1 pinch Sea salt
Instructions
Prepare the Salad
- Wash your hands.
- Grab a big salad mixing bowl.
- Wash the cucumber and tomatoes and leave to drain
- Wash the green pepper and leave to drain
- Wash and spin dry the salad leaves (if not already washed)
- Dice the 1 Cucumber and add to the mixing bowl (that means dice sized pieces)
- Dice the 4 large Tomatoes and add to the bowl (or halve your cherry tomatoes)
- Thinly slice the 1 Red onion and add to the bowl.
- Thinly slice the 1 Green pepper and add to the bowl.
- Weigh out the 200 g Kalamata olives, pitted and add to the bowl.
- Take your 200 g Mixed salad leaves and bunch them up on your chopping board, and thinly shred them. Just slice them whilst they are bunched up, and if they 'unbunch', try to bunch them up again, and keep roughly slicing. Then add it to the bowl.
- Dice 100 g Feta cheese and add to the bowl.
- Sprinkle with 1 tbsp Dried oregano
- Toss GENTLY to combine. You just want it evenly mixed, but not all mushed up!
- You could ask someone from your family to set the table ready for dinner at this point. You want them all ready for when it's done. Also get them to have serving bowls or plates ready for you.
Prepare the Breadcrumbed Feta
- Preheat the oven to 200°C (392°F).
- Line a baking tray with baking paper.
- You're going to cut the 200 g Block of feta cheese into 4 thick slices. The best way, is to put it flat on your board and cut it along it's width so that it's in two halves.Then, take each half, prop it up on it's THIN edge (balance it and hold it carefully) then slice carefully down the middle, so that you end up with 4 same sized rectangles of feta.
- Pour 50 g Plain flour into a bowl.
- Add 1 Egg to another bowl, and whisk it with a fork to get it well mixed up.
- Weigh out 100 g Breadcrumbs into a third bowl.
- Set up your production line. You want the feta cheese blocks to your left, with the flour bowl next, then the egg bowl, and lastly the breadcrumbs bowl.
- Take one piece of feta at a time, and coat it in plain flour. Just dip it in, turn it, sprinkle some on with your fingers, whatever gets it coated lightly in flour.
- Then take that floured piece and dip it into the beaten egg. Get it as coated as you can in egg, but let the loose egg just slide off it so it's not totally drenched!
- Now take that egged up slice of feta, and coat it beatifully in breadcrumbs!You can dip it in the bowl, and maybe scoop some up with your hands and pour or sprinkle it on. Just get it to stick to the egged up feta. No holes! Everything covered. As best you can. Put it aside and repeat for the remaining slices of feta (so flour, egg, then breadcrumb each one).
- Heat 2 tbsp Olive oil in a frying pan over medium heat.
- Fry the breadcrumbed feta slices until golden brown on both sides. Don't over do them. Just a minute or two on each side in the hot oil. Your main goal is to make them look amazing! Flip them over carefully using a spatula or fish slice.
- Transfer the slices of feta to the baking tray and bake in the oven for 5 minutes until the feta is melted. Then make the honey-black pepper drizzle whilst they're in the oven! That's next..
Prepare the Honey-Black Pepper Drizzle
- In a small saucepan, combine 4 tbsp Honey, 1.5 tbsp Balsamic vinegar and 2 tbsp Olive oil. Stir it with a wooden spoon.
- Heat gently over low heat, stirring with the spoon until smooth.
- Add plenty of freshly ground black pepper and a pinch of sea salt. Grind the pepper in to make it all look black and peppery!
- Whisk or stir again and remove from heat. Then turn the heat off. And also turn your oven off as your feta is probably well melted by now!
Assemble the Salad
- Grab your serving plates or bowls.
- Place the mixed salad onto serving plates. Make it look good and well balanced. That means purposefully try to put an equal amount of tomatoes and feta blocks and olives in each bowl!
- Top with the melted breadcrumbed feta slices. Lift them carefully and quickly put them on the centre of each salad bowl.
- Drizzle the honey-black pepper sauce over the feta and salad splitting it between each dish evenly.
- Serve immediately.
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