Fried Feta Salad from Chuck’s Day Off Cookbook

Chuck Hughes is road tripping to Muskoka this October and in anticipation of his arrival he’s sharing one of his favourite recipes – Fried Feta Salad…cue hunger growls. So before you hit the road and head to Deerhurst, head to your kitchen and start warming up your tastebuds!

Prep 20 Min × Cook 5 Min × Serves 4 to 6

Fried feta is a recent discovery of Chuck’s, and he’s not sure what took home so long to try it. After all, he likes to fry everything! It’s a great way to change up a Greek salad.


  • 1/4 cup (60 mL) sour cream
  • 2 tablespoons (30 mL) olive oil
  • 2 tablespoons (30 mL) red wine vinegar
  • 1 tablespoon (15 mL) chopped fresh oregano
  • 1 small garlic clove, minced
  • Salt and freshly cracked black pepper


  • 6 to 8 medium heirloom tomatoes, halved
  • 1 shallot, thinly sliced
  • 1 English cucumber, peeled, seeded, and cubed
  • 1/4 cup (60 mL) pitted kalamata olives, chopped
  • 1 tablespoon (15 mL) chopped fresh dill
  • 1 tablespoon (15 mL) chopped fresh chives
  • 1 tablespoon (15 mL) chopped fresh mint
  • 1 tablespoon (15 mL) olive oil
  • 1 teaspoon (5 mL) red wine vinegar
  • Maldon sea salt and freshly cracked black pepper


  • Canola oil for deep-frying
  • 1 cup (250 mL) all-purpose flour
  • Salt and freshly cracked black pepper
  • 2 eggs
  • 2 cups (500 mL) feta cheese, cut in chunks

For the dressing:

In a small bowl, whisk together the sour cream, olive oil, vinegar, oregano, and garlic. Season with salt and pepper.

For the salad:

In a large bowl, combine the tomatoes, shallot, cucumber, olives, dill, chives, and mint. Add the olive oil and vinegar; toss gently. Season with Maldon salt and pepper.

For the fried feta:

In a deep-fryer or deep, heavy saucepan, heat 3 inches (8 cm) of canola oil to 350°F (180°C).

In a shallow dish, stir together the flour, salt, and pepper. Beat the eggs in a second shallow dish. Working in batches if necessary, dredge the chunks of feta in the flour, then dip in eggs. Dredge in flour again, coating thoroughly. Deep-fry until golden brown, about 2 minutes.

Drain on paper towels. Season with salt and pepper.

To serve, drizzle a spoonful of the dressing over each plate. Top with salad and garnish with fried feta.

Recipes from Chuck’s Day Off by Chuck Hughes (c) 2013. Photography by Dominique Lafond. Published by HarperCollins Publishers Ltd. All rights reserved.

Chuck Hughes, ​co-owner and executive chef of Montreal hot-spots, Garde Manger and Le Bremner​, ​and star of Food Network Canada show​s Chuck & Danny’s Road Trip,​ Chuck’s Day Off, and Chuck’s Week Off​, ​is road tripping to Muskoka ​on ​October 20 – 22 for a jam-packed culinary weekend​ like no other​. ​Learn more and book here.