Yes, it is Peach week on this blog. Also, yes, I am posting about a salad with a recipe for feta crouton because a peach tomato salad is simple. Some peach slices with tomato slices on arugula are all I have on the plate. So humor me. This combination of the Peach Tomato Salad with Feta Crouton blew my mind away. So here we are!
Anyway, writing the blog posts this week has been an exciting adventure in committing to an idea and delivering. Would you believe it if I told you that I have thought of doing this concept for years? Just always too scared to go forth and conquer.
When I was thinking of what recipe to post today, I really wanted something grand. Maybe a cake or pavlova with peaches and honey. Something grand and picturesque. Alas, I chose something simple but utterly fulfilling. The Peach Tomato Salad with Feta Crouton came to me at the last moment. In the spirit of Peach Week, I took that idea and executed within 24 hours. It was good on the first go.
Let me tell you, if you have never had fried feta or cooked feta cheese, you should run and try this recipe. Feta changes its texture and becomes almost Halloumi like. I made this Feta Croutons with a goat milk Feta Cheese. I highly recommend it because it came like a brick and was firm enough for me to get clean cuts.
Anyway, after frying the breaded Feta cheese, I felt like eating every last chunk that came out of the hot oil. The beautiful thing about this Feta Crouton is that it can be made in bulk quickly. All the breading can be done ahead of time and then fry when it is needed. It takes less than 5 minutes in the hot oil. I won’t lie! After eating all the Peach Tomato Salad with Feta Croutons, I have thought about it for the past couple of days. I am definitely making this salad again before summer disappears from the grocery stores.
- 4 oz Feta Cheese should be solid, not crumbly
- 1/4 cup Panko Bread
- 1/4 cup All-Purpose Flour
- 1 egg beaten
- 1/2 tsp salt
- 1/4 tsp Fresh thyme
- 2 cups Vegetable for frying
- Mix the all-purpose flour with salt and thyme on a plate. Set out the panko crumbs on a plate as well.
- Cut up the feta cheese into cubes.
- Set up a breading station. Dip the feta cheese cubes in flour, then in egg and finally panko crumbs. Bread all the cubes of feta cheese before proceeding to fry.
- In a pan, heat up the oil on medium heat. The oil is ready when panko crumbs flicked into the oil sizzle.
- Fry the breaded feta cheese without crowding the pan. The feta croutons are ready when breading is golden brown. Take out of the oil and set on kitchen paper towels to absorb excess oil.
- Serve immediately on a salad. Or eat while standing at the stove.