Pan-Fried Feta with Tomatoes and Olives

Steps

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1. 1
   Pat the feta block dry with paper towels, then lightly coat both sides with flour.
   ▶ ≈0:20
2. 2
   Heat some olive oil in a skillet over medium heat, then pan-fry the feta on both sides for about 2–3 minutes each until golden. Transfer to a plate.
   ▶ ≈0:40
3. 3
   In the same pan, add the cherry tomatoes and a pinch of salt. Cook for about 7 minutes, stirring occasionally, until the tomatoes soften and begin to burst, releasing their juices.
   ▶ ≈0:53
4. 4
   Add the grated garlic and cook briefly until fragrant, then stir in the olives, dried oregano, and crushed red pepper flakes. Cook for another 2–3 minutes.
   ▶ ≈1:26
5. 5
   Turn off the heat, then stir in the lemon zest and lemon juice, mixing everything together.
   ▶ ≈1:52
6. 6
   Make space in the center of the pan and place the fried feta back in, letting it warm through off the heat for a few minutes to soften.
   ▶ ≈1:59
7. 7
   Garnish with chopped fresh parsley and mint (or basil), then serve immediately with toasted bread or pita.
   ▶ ≈2:11