3 Tablespoons olive oil Juice of 1/2 lemon 2 Tablespoon chopped fresh basil Pinch of sugar 1/4 teaspoon fresh ground pepper 4 roma tomatoes, sliced 1/2 small red onion, sliced 4 handfuls gourmet salad greens 20 Kalamata olives 4 ounces feta cheese 1 egg 3 Tablespoons gf flour* 2 Tablespoons olive oil
Directions
Whisk together 3 Tablespoons olive oil, lemon juice, basil, suage and pepper in a small bowl and set aside. Cut the feta into cubes. Beat the egg. Place the flour in a small plate. Carefully place the feta in the egg and then toss with the flour, coating all pieces. Prepare the salad greens, tomato and onion in a bowl. Heat the 2 Tablespoons olive oil in a large non-stick skillet over medium heat and when hot, add the feta. Fry until cheese is browned all over. Toss the salad and vegetables with the vinaigrette and transfer to individual salad plates. Scatter the fried feta equally over each plate. Serve immediately.
Tips
We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour.
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