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The star of this irresistible 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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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.
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).
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.
Meanwhile, in a large bowl, whisk together the tahini, vinegar, honey, 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!
Tips from Home Chefs