Loaded Greek salad with panko-crumbed feta

Ingredients

• ¼ red onion, sliced
• 2 tomatoes cut into wedges
• 12 Kalamata olives
• 2 radish, cut into wedges
• 1 Lebanese cucumber, sliced into thin ribbons
• 200 g sheep's milk feta
• ¼ cup whole egg or Japanese mayonnaise
• ¾ cup panko crumbs
• Rice bran oil, for frying

For the dressing

• ½ cup olive oil
• ⅓ cup red wine vinegar
• ½ lemon, juiced
• 1 tsp dijon mustard
• ½ tsp dried oregano

Instructions

1. Heat 1 cm of rice bran oil in a medium frying pan over medium-high heat. 
2. Spread the feta with the mayonnaise, and dip into the panko, pressing to coat fully. 
3. Fry the feta for about 2 mins on each side, or until golden. Remove from the pan and leave to cool slightly on a wire rack. 
4. Meanwhile, whisk together the ingredients for the dressing in a small bowl or jug. Taste, and season with salt and pepper. 
5. To assemble, arrange the vegetables in a large platter. Top with the crumbed feta, and drizzle over the dressing. Serve immediately.