Amy Riolo: Original versions of feta cheese were found in first dynasty tombs in ancient Egypt. They dated back to 3200 B.
C. Today we are actually making a modern salad that uses a lot of those ancient flavors. And the first thing we are going to do is make feta balls. So, what we need is a cup of feta cheese. I am going to add into that an egg and a quarter cup of flour; mix everything together. Once it starts to hold together in form of ball; that's pretty much the consistency that we need to have. I am going to turn on my oil and bring this up to a temperature about 375 degrees, now I can form the cheese balls. They could be whatever you prefer, if you want to use a melon baller to help make them equal sizes, you can. I am doing about an inch today, but you can make larger or smaller. I am going to start by just very slowly dropping them into the oil. We want to add them in space a few inches apart. Turn them very gently so that they get golden on all the sides evenly. And then just place them on to a platter that's lined with paper towels. So, I have got a half of a cup of extra virgin olive oil, into that I am going to add a teaspoon of orange blossom water. I am just going to whisk in my lemon juice, I will add in a little bit of pepper. So, to put the salad together I have already got my Romaine Lettuce and I am just going to scatter a cup of seedless red grapes. Then we could just arrange the cheese right on top. So, here we have our mixed greens with grapes and fried feta salad. I am just going to drizzle the vinaigrette on top. This is a perfect salad to add Mediterranean flavor to your next meal.