Description
A fresh and satisfying salad made with crispy fried brynza cheese, crunchy vegetables, and a bright lemon dressing.
Ingredients
Scale
- 7 oz salted brynza cheese
- 3/4 cup all-purpose flour
- 1 large egg
- 1 cup breadcrumbs
- 1/2 head iceberg lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced
- 3 hard-boiled eggs, sliced
- 1 sweet bell pepper, sliced
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1/2 teaspoon mixed ground peppers
- 1/2 teaspoon dried basil
Instructions
- Cut the brynza cheese into medium-sized slices or sticks.
- Prepare three bowls with flour, beaten egg, and breadcrumbs.
- Coat each piece of cheese in flour, dip into egg, then roll in breadcrumbs.
- Heat a skillet with oil over medium heat and fry cheese 1–2 minutes per side until golden.
- Transfer fried cheese to a paper towel-lined plate.
- Combine lettuce, tomatoes, avocado, eggs, and bell pepper in a large bowl.
- Whisk olive oil, lemon juice, salt, peppers, and basil in a small bowl.
- Toss salad with dressing and top with warm fried cheese before serving.
Notes
- Soak very salty brynza in cold water for 15–20 minutes before cooking.
- Feta cheese can replace brynza if needed.
- Serve immediately for best texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 18 g
- Cholesterol: 185 mg