Pan Fried Saganaki Cheese with Green Tomato & Basil Dressing

You’ll love the aroma and combination of grapes, rocket, green toms and fresh basil.



Prep Time:


Cook Time:



Mediterranean, Greek

Inspired by Sean’s Panaroma dish, discover a powerful flavor with a simple pan-fried Greek cheese recipe. This recipe is extracted from e-cookbook One Leaf at a Time by Kirsten Jenkins



  • 1 small garlic clove, peeled
  • ½ tsp sea salt flakes
  • 1 cup basil leaves
  • 2 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 120g firm grapes
  • 2 tbsp extra virgin olive oil
  • ½ cup plain flour
  • 250g / 8oz bunch rocket, trimmed
  • 400g / 14oz green or yellow firm tomatoes, sliced
  • 400g Aphrodite Kefalotyri, sliced and cut in triangles


  1. To make the basil dressing, place the garlic, salt, and basil in a mortar and pestle and pound until a paste forms. Add the oil and vinegar and mix to combine. Set aside.
  2. Heat a large non-stick frying pan over high heat, add the grapes and cook for 3 minutes or until blackened. Remove and set aside.
  3. Reduce the heat to medium-low, add the oil to the pan, dust the cheese in the flour, cook in batches, for 2-3 minutes on each side or until golden brown.
  4. Divide the rocket, tomatoes, and grapes between plates. Top with the cheese and drizzle over the basil dressing. Eat immediately while the cheese is hot.
Styling by Kirsten Jenkins