Fried Feta, Pear, and Walnut Arugula Salad

Peppery arugula, crisp fried feta, salted walnuts, and pear meet a sharp garlic-shallot balsamic dressing in a warm, substantial salad.

30 min

4 servings

Golden fried feta rectangles rest over arugula with pear slices and toasted walnuts on a pale platter.

Ingredients

5 oz baby arugula

8 oz block feta, cut into 4 rectangles

1/3 cup all-purpose flour

1 large egg, beaten

3/4 cup panko breadcrumbs

1/2 cup walnut pieces

1/2 tsp kosher salt, divided

1 firm ripe pear, thinly sliced

1 small shallot, minced

1 garlic clove, finely grated

4 tbsp extra-virgin olive oil

3 tbsp balsamic vinegar

Equipment

Large skillet · Three shallow dishes · Whisk · Wide serving platter · Paper-towel-lined plate

Keep feta cold

Cold, well-dried feta is easier to bread and is less likely to soften too quickly while its panko coating browns.

Dress at the last moment

The sharp dressing is best when it just glosses the arugula, leaving the fried feta and walnuts audibly crisp.

Toast and dress

01. Toast the salted walnuts in a dry medium skillet, stirring until they smell nutty and darken slightly. Move them to a plate right away; the hot pan can carry them from toasted to bitter.

02. Whisk shallot, garlic, balsamic, 2 tbsp olive oil, and salt until the dressing looks lightly unified. Let it stand while you fry the feta so the shallot softens and the garlic mellows.

Coat the feta

03. Arrange flour, egg, and panko in separate shallow dishes, then pat the feta very dry. A dry surface gives the flour something to grip and helps the crust stay attached in the skillet.

04. Move each rectangle through flour, egg, and panko, pressing crumbs gently around every side. Keep the finished pieces in one layer so the coating stays crisp and does not stick together.

Fry and assemble

05. Fry the feta in a single layer over medium heat until the panko is deeply golden before turning it once. The coating should look crisp while the cheese remains a tidy, intact rectangle.

06. Spread the arugula on a wide platter and distribute pear slices and toasted walnuts before adding the hot feta. This keeps the tender greens from being crushed and gives every portion contrast.

07. Whisk the dressing again, then drizzle only enough to gloss the greens and pear. Serve at once, before the arugula wilts or the feta's warm crust loses its crunch.