| Level: | Easy |
| Total: | 17 min |
| Prep: | 15 min |
| Cook: | 2 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 426 |
| Total Fat | 36 g |
| Saturated Fat | 10 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 7 g |
| Sugar | 7 g |
| Protein | 11 g |
| Cholesterol | 34 mg |
| Sodium | 472 mg |
Reviews
This recipe is a disaster!- dill weed? Not enough acidity ( wine vinegar)… cheddar cheese?..- chef???