Start by rinsing and drying your feta block. I like to use a couple of paper towels or a clean dishtowel.
Prep 3-small bowls in a row, the first containing all-purpose flour, the second a whisked egg (until smooth), and the third, panko breadcrumb/sesame mix.
Cut the now dry feta block into 8 even squares (roughly 1-inch x 1-inch squares).
Heat the olive oil in a skillet on medium-high heat until it reaches 350°F.
Fully coat your feta squares first in the flour (shake off any excess), then coat in the egg and finally into the panko sesame mixture.Add the feta squares to the skillet. Fry each side for 2-3 minutes until you get a nice light-medium golden sear.
Transfer the sesame crusted feta squares onto a paper towel to absorb any excess oil.
Blood Orange Dressing
Whisk together the juice from the blood oranges with the olive oil and salt.
Mykonos Salad Preparation
Cut your watermelon into small bite-size cubes
Slice your cherry tomatoes in half
Thinly slice or chop up your mint leaves
Thinly slice your red onion
In a large salad bowl, combine your spring salad mix, fresh watermelon cubes, cherry tomatoes, sliced red onion, shredded mint, and freshly ground pepper.
Drizzle on the dressing and toss gently, topping the salad with your fried sesame crusted feta squares.