I am loving saganaki at the moment hence it is featuring in a lot of our salads. I love the gooey texture in the middle and the crispy outside from the flour. The tomatoes available at the moment are so delicious and I am definitely making the most of the season. If you have some leftover bread this salad is a great way of using it up. This is tasty, fresh and has lots of flavour.
Ingredients (serves 2)
- 12 mixed colour tomatoes, halved
- Large pinch of freshly ground salt and pepper
- 2 tbsp basil leaves, roughly chopped
- 3 tbsp olive oil
- 2 slices of stale sourdough bread, cut into cubes
- 100g Saganaki Kefalotyri Greek cheese, sliced into 1-inch squares
- 2 tbsp plain (all-purpose) flour
- 2 handfuls of salad leaves
For the dressing
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- ½ tsp golden caster sugar
- ½ a clove of garlic, peeled and minced
- Add the chopped tomatoes to bowl, add a good crack of pepper and salt. Add the basil leaves and mix with your hands – leave for 15 minutes so they release their juices.
- Heat 2 tbsp of the olive oil in a frying pan, and place the bread cubes in. Fry on each side for 2-3 minutes until golden brown. Remove from the pan and turn off the heat.
- Place the dressing ingredients into a jar or bowl and shake or whisk to combine.
- Add the bread into the tomatoes. Drizzle on half of the dressing and toss to ensure the bread mixes with the dressing and tomato juices. Leave for 10 minutes to allow the flavours to develop and for the bread to soak up the liquid while you fry the saganaki.
- Put the pan back on the heat again and add the remaining oil. Heat until hot. Dredge the saganaki chunks in the flour (I put mine in a ziplock bad and shake it, then place in the hot pan. Fry, turning once for 3-4 minutes, until golden brown. Turn off the heat. Add the cheese to the salad.
- To serve, add a handful of salad leaves to each bowl top with the tomato, bread and saganaki mixture, finish with an extra drizzle of dressing. Enjoy.