Greek Salad with Popcorn Cheese

A new way to have your favourite flavours. Thanks to Chuck's Day Off!

Ingredients

2 large tomatoes, cubed
2 Lebanese cucumbers, cubed
1 red onion, thinly sliced
1 cup of Kalamata olives, pitted and halved
1 ripe avocado, cubed
1/2 cup of fresh dill, finely chopped
1/4 cup of extra virgin olive oil
1 teaspoon red wine vinegar
Juice of 1 lemon
1 cup of Kefalotyri cheese, cubed
 

To Make

Heat the oil in a deep fryer to 375˚F (190˚ C).

Mix all the vegetables in a large bowl with the dill, olive oil, red wine vinegar, lemon juice.

Deep fry the cheese at 375 ˚F (190 ˚C)* for 2 minutes approximately.

Toss salad and garnish with fried cheese on top.

Note: You can replace the kefalotyri cheese with a sharp cheddar cheese.

If you don’t have a deep fryer, heat 2 tablespoons (30 ml) of oil in a pan at medium-high heat. Carefully place cheese in pan and lightly fry on both sides until golden, about 1 minute.

Cheese must be served immediately or it will harden again within a couple minutes.

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