Recipe courtesy of Chuck Hughes
Greek Salad with Popcorn Cheese
Total:
17 min
Prep:
15 min
Cook:
2 min
Yield:
4 servings
Level:
Easy
Total:
17 min
Prep:
15 min
Cook:
2 min
Yield:
4 servings
Level:
Easy
Total:
17 min
Prep:
15 min
Cook:
2 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 large tomatoes, cubed
  • 2 Lebanese cucumbers, cubed
  • 1 red onion, thinly sliced
  • 1 cup kalamata olives, pitted and halved
  • 1 ripe avocado, halved, pitted, peeled and cubed
  • 1/2 cup finely chopped fresh dill
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon red wine vinegar
  • Juice of 1 lemon
  • 1 cup cubed Kefalotyri or sharp Cheddar cheese

Directions

Heat the oil in a deep fryer to 375 degrees F. Cook's Notes: If you don't have a deep fryer, heat 2 tablespoons/30 ml oil in a pan at medium-high heat. Carefully place the cheese cubes in pan and lightly fry on both sides until golden, about 1 minute. Mix the tomatoes, cucumbers, red onion, olives, avocado in a large bowl with the dill, olive oil, red wine vinegar, and lemon juice. Deep fry the cheese at 375 degrees F for approximately 2 minutes. The cheese must be served immediately or it will harden again within a couple minutes. Toss the salad and garnish with fried cheese on top.

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