Pan Fried Feta Salad with Quinoa and Lemon Basil Dressing
This vibrant and satisfying salad brings together crispy, golden feta with the wholesome goodness of quinoa. Tossed with fresh greens and drizzled with a zesty lemon basil dressing, this salad is a delightful balance of flavors and textures. Perfect for a light lunch or dinner, it's a refreshing way to enjoy a mix of savory and tangy notes, all while keeping things healthy and delicious.
Ingredients
- 1 cup tri colored quinoa cooked
- 6 cups mixed greens
- ½ cup pistachios
For the feta:
- ½ cup all purpose flour
- 1 tsp salt
- 2 tsp black pepper
- 1 block feta cheese
- ½ cup olive oil
For the dressing:
- ¾ cup olive oil
- 2 lemons juiced
- 2 cloves garlic
- 1 cup basil leaves
Instructions
- In a bowl, whisk together the ½ cup all purpose flour, 1 tsp salt, and 2 tsp black pepper.½ cup all purpose flour, 1 tsp salt, 2 tsp black pepper
- Slice the 1 block feta cheese in ½ inch wide slices and place on a paper towel. With another paper towel, dab off the excess moisture.1 block feta cheese
- Heat the ½ cup olive oil in a pan on medium-high heat. Toss the feta in the flour mixture so that they are fully coated. Add the feta to the oil and lower the heat to medium. Cook for about 3 minutes on each side, flipping with a spatula. The exterior should be crispy and golden brown. Transfer them to a paper towel-lined plate to blot off the excess oil.½ cup olive oil
- In a food processor, puree the 1 cup basil leaves, 2 cloves garlic, and juice of 2 lemons on medium speed until smooth. Slowly incorporate the ¾ cup olive oil while blending on low speed until combined. Season with salt and better to taste.2 lemons, 2 cloves garlic, 1 cup basil leaves, ¾ cup olive oil
- Serve the feta and 1 cup tri colored quinoa on a bed of 6 cups mixed greens. Sprinkle with ½ cup pistachios and drizzle with the dressing.1 cup tri colored quinoa, 6 cups mixed greens, ½ cup pistachios