Serve this pan-fried feta cheese with slices of ripe, red tomatoes and lemon. My favorite feta cheese is at Whole Foods, and comes in a brick, in brine.
|8 ounces||brick (not crumbled) feta cheese|
|1 teaspoon||finely chopped fresh oregano|
|1/2 cup||all-purpose flour|
|2 tablespoons||olive oil|
|freshly ground black pepper|
|2||large ripe tomatoes, sliced|
|1||lemon, cut into wedges|
Slice feta into 2x3/8 inch squares, about 8 slices. In a small bowl, beat the egg with the oregano. Dip each slice of feta in egg, shake off excess, and coat in flour.
Heat olive oil in a frying pan over medium heat. Quickly cook cheese in olive oil until golden, turning once. Pat dry with paper towels.
Arrange feta on a plate with thick tomato slices, season with black pepper, and garnish with lemon wedges.