Fried Feta Salad with Pear & Spicy Tahini Dressing

Fried Feta Salad

with Pear & Spicy Tahini Dressing

25 MIN
$16.99 2-4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

The star of this vibrant salad is our fried feta cubes, which you'll make by coating the feta in flour, egg, and sesame breadcrumbs, then pan-frying until golden brown and warm. It's the perfect topping for our spicy tahini-dressed arugula, spinach, and pear.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    490 Cals (est.)
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fresh
ingredients
Fried Feta Salad with Pear & Spicy Tahini Dressing
Title
  • 3 oz Feta Cheese
  • 1 Pasture-Raised Egg
  • ¼ cup Panko Breadcrumbs
  • 1 tsp Black & White Sesame Seeds
  • 2 Tbsps Tahini
  • 2 tsps Honey
  • 1½ tsps Calabrian Chile Paste
  • 3 oz Baby Spinach
  • 2 oz Arugula
  • 1 Pear
  • 1 Tbsp Sherry Vinegar
  • 1 bunch Mint
  • ½ oz Pickled Peppadew Peppers
  • 2 Tbsps All-Purpose Flour
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve each block of feta crosswise; pat dry with paper towels. Quarter, core, and thinly slice the pear. Roughly chop the peppers. Pick the mint leaves off the stems.

Bread the feta
2 Bread the feta

Place the flour on a plate; season with salt and pepper. On a separate plate, combine the breadcrumbs and sesame seeds; season with salt and pepper. Crack the egg into a bowl; season with salt and pepper. Beat until smooth. Working one piece at a time, thoroughly coat the feta halves in the seasoned flour (carefully tapping off any excess), then in beaten egg (letting the excess drip off), then in the sesame breadcrumbs (pressing gently to adhere). Transfer to a plate.

Fry the feta
3 Fry the feta

In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded feta. Cook 2 to 3 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate and immediately season with salt.

Make the salad & serve your dish
4 Make the salad & serve your dish

Meanwhile, in a large bowl, whisk together the tahini, vinegar, honey (kneading the packet before opening), 1 tablespoon of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Add the spinach, arugula, sliced pear, and chopped peppers; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the fried feta. Garnish with the mint leaves (tearing just before adding). Enjoy!

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Fried Feta Salad

Prepare the ingredients
1 Prepare the ingredients

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve each block of feta crosswise; pat dry with paper towels. Quarter, core, and thinly slice the pear. Roughly chop the peppers. Pick the mint leaves off the stems.

2 Bread the feta

Place the flour on a plate; season with salt and pepper. On a separate plate, combine the breadcrumbs and sesame seeds; season with salt and pepper. Crack the egg into a bowl; season with salt and pepper. Beat until smooth. Working one piece at a time, thoroughly coat the feta halves in the seasoned flour (carefully tapping off any excess), then in beaten egg (letting the excess drip off), then in the sesame breadcrumbs (pressing gently to adhere). Transfer to a plate.

Bread the feta
Fry the feta
3 Fry the feta

In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, add the breaded feta. Cook 2 to 3 minutes per side, or until browned and cooked through. Transfer to a paper towel-lined plate and immediately season with salt.

4 Make the salad & serve your dish

Meanwhile, in a large bowl, whisk together the tahini, vinegar, honey (kneading the packet before opening), 1 tablespoon of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Add the spinach, arugula, sliced pear, and chopped peppers; toss to coat. Taste, then season with salt and pepper if desired. Serve the salad topped with the fried feta. Garnish with the mint leaves (tearing just before adding). Enjoy!

Make the salad & serve your dish
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