Greek Feta Saganaki Caprese Salad Recipe – easy and incredibly delicious! Made of tomatoes, fried Greek feta saganaki cheese with pesto sauce and Balsamico.
Hey! I have something brand new for you today! I was experimenting with Caprese lately, and see what I made: Greek feta saganaki Caprese salad. I was really stunned when I found out that I’m the first one to ever make it, as Google has no results on Greek feta saganaki Caprese salad recipe! Not any more! The thing is, it’s so simple and yet so delicious. How come no one has ever thought of it but me? If you like tomatoes and cheese, this recipe is for you. I’m sure it will be tasty with any other kind of tomatoes, but heirloom tomatoes will fit the best. It’s tomato season right now in Germany and in many other countries, so it shouldn’t be a problem to find. In Bulgaria, for instance, where I was last week on holidays, tomatoes are just incredibly big and meaty. Well, they are called beefsteak tomatoes for a reason. Looks yummy, doesn’t it? Saganaki is a Greek variety of dishes made in a small frying pan, so saganaki feta is basically a fried feta cheese. For this recipe I would recommend hard Greek feta cheese, as it will not fall apart and melt while frying. You want it to keep its shape. I made Greek feta saganaki a couple of times already, and I can tell you that it’s a really great appetizer for parties, as it disappears within minutes. I only made it from Greek feta cheese, but I can’t wait to make it from Kefalotyri cheese, too. Check this amazingly simple recipe from My Little Expat Kitchen. Let’s get started with my brand new Greek feta saganaki Caprese salad. The recipe follows:
How to Make Greek Feta Saganaki Caprese Salad
Greek Feta Saganaki Caprese Salad
- 2 big tomatoes
- 2 tablespoons olive oil
- pinch aof salt
- 200 grams or 7 oz feta cheese
- 14 basil leaves
- 1 small egg
- black pepper
- grams about 80or 1/2 cup flour
- more olive oil to fry
- Balsamico creme
- 1 tablespoon olive oil
- 2 tablespoons green pesto sauce
- 8 olives
- Cut tomatoes in slices. Put them in a bowl together with 2 tablespoons of olive oil and a pinch of salt. Set aside.
- Carefully slice your feta cheese lengthwise into two rectangles of the same length and width as the initial one, then cut them crosswise into smaller pieces. You should have 8 rectangles now.
- Chop half of the basil leaves finely.
- Beat an egg in a small bowl with the chopped basil and a pinch of black pepper. Dip each slice of feta cheese in the mixture, let the excess drain off and evenly coat the feta in flour.
- Heat the olive oil in a pan over medium heat. Fry each side for about 3 minutes, until they are golden-brown.
- Drain the cheese on paper towels to remove the excess oil.
- Take a plate and put half of the saganaki cheese and half of the tomatoes and stack them one after another into a circle. Repeat with a second plate and the other half. Put olives in the middle, 4 for each plate.
- Sprinkle with olive oil, Balsamico creme and green pesto sauce. Season with salt and pepper to taste.
Have you tried any other versions of Caprese salad than the classic mozzarella-tomato combo? I would love to hear about your experience!