Greek Salad Recipe with Talagani \

Cooking time:
Degree of difficulty: Simple

  • 300 gr. Talagani, cut into 2 X 2 cm. cubes
  • 2 eggs
  • Flour
  • Bread-crumbs
  • Any green salad, washed and roughly cut (lettuce, iceberg lettuce, Chinese cabbage, rocket etc)

For the mint dressing:

  • 1 Greek yoghurt  (250 gr.)
  • Juice from 1 lemon
  • Salt & black pepper
  • 120 ml olive oil
  • 1 large handful of mint (leaves only)
  • Juice from 1 orange



First coat the talagani with flour, then pass it through the beaten eggs and, finally coat with bread-crumbs.
Prepare the dressing by blending all the ingredients in a food-processor. Pour over the salad and mix well.
Pan-fry the talagani in sunflower oil until golden brown. Place onto paper towel to remove excess oil.
Place the cheese on top of the salad and serve.

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