Greek salad with latke croutons

By | November 26, 2013


This recipe appears in this week’s edition of “From Tali’s Kitchen,” my biweekly cooking column in Binah magazine. On stands now!

Beat the Greeks and eat them, too! That’s pretty much what I was thinking when I developed this, my ultimate Chanukah salad. The base is a toned-down Greek salad, but with a twist: cubes of farmer’s cheese instead of feta. This milder, creamier cheese pairs well with the latkes and gives them more of a chance to stand out. Although honestly, I think they’d stand out even if they were sitting by themselves on a platter.

The combination of using potato starch in the batter and sizing them so small gives you light, fluffy centers and a crispy golden crunch on the outside. They cook quickly and perfectly — so well that I’m tempted to make all of my latkes this way.


If you’re hosting a Chanukah party, bring out a pretty platter and spread this salad out for everyone to see. But even if the only thing on your calendar is a night at home, it’s totally worth it to put this together. It’s on our dinner menu this Chanukah, I can tell you that.

P.S. This is my 400th post! Can you believe it?


Chavie on November 26, 2013 at 6:07 pm.

What do you mean by farmers cheese? A sweet cheese that is sold in appetizer stores? Is it more savory and pre packaged and available in the dairy case of the super market? I have seen both.


Tali Simon on November 26, 2013 at 7:04 pm.

If you’re in Israel, look for gvina kfarit melucha. It’s not sweet, and it is sold in regular supermarkets (and maybe your makolet). As far as packaged vs dairy case, I don’t really shop from the dairy case so I can’t comment on that, but yes, it is definitely sold pre-packaged.


pnina on November 26, 2013 at 7:30 pm.

this is adorable! looks awesome!


Avigail on November 28, 2013 at 5:30 am.

I borrowed just the latke recipe for tonight’s dinner and they where perfect, crispy on the outside, and soft on the inside. Now I need to try the whole salad.


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