Crispy Pan-Fried Feta with Blistered Tomatoes

Ingredients

• One 7-ounce block firm feta cheese, packed in brine
• 1 large egg
• 1/3 cup all-purpose flour (or brown rice flour for gluten-free)
• 1 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon chili powder or red pepper flakes
• 4 tablespoons olive oil, divided
• 1 cup (about 6 ounces) cherry tomatoes
• 1/3 cup pitted Kalamata olives, halved
• 1 clove garlic, thinly sliced
• 2 tablespoons runny honey
• 1 tablespoon fresh oregano leaves, for garnish
• Warm pita bread or crusty bread, for serving

Steps

1. 1

   Use paper towels to pat the block of feta completely dry. In a shallow dish, whisk the egg. In a second shallow dish, mix together the flour, cumin, pepper, and chili powder.

2. 2

   Dip the dry feta block into the egg, ensuring all sides are coated, then let the excess drip off. Transfer the feta to the seasoned flour and press gently, coating all sides evenly.

3. 3

   In a 10-inch non-stick or cast-iron skillet, heat 2 tablespoons of olive oil over medium-high heat until it shimmers. Carefully place the coated feta in the pan and cook for 2-3 minutes per side, until a deep golden-brown crust forms.

4. 4

   Gently remove the fried feta to a platter.

5. 5

   Add the remaining 2 tablespoons of olive oil to the skillet. Once hot, add the cherry tomatoes and olives. Cook, stirring occasionally, for 3-4 minutes until the tomatoes just begin to blister and soften.

6. 6

   Stir the sliced garlic into the tomatoes and cook for another 30 seconds until fragrant. Remove the pan from the heat.

7. 7

   Return the crispy feta to the center of the pan, nestled among the tomatoes and olives. Drizzle everything with honey and garnish with fresh oregano leaves. Serve immediately with warm pita.