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Greek Pan-Fried Feta with Burst Cherry Tomatoes and Olives

Yield: serves 4

Golden pan-fried feta is topped with burst cherry tomatoes, Kalamata olives, garlic, and fresh herbs in this easy Greek-inspired appetizer. Finished with lemon and olive oil, it's a delicious mezze dish that's perfect for entertaining or serving with warm crusty bread.

Ingredients

8 ounces block feta cheese
2 tablespoons all-purpose flour
3 tablespoons olive oil
1 pint cherry tomatoes
3 garlic cloves, grated
1/2 cup Kalamata olives
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Zest of 1 lemon
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint or basil

Instructions

Prepare the Feta

Pat the feta dry with paper towels and lightly coat both sides with the flour.

Heat 2 tablespoons of olive oil in a skillet over medium heat.

Cook the feta for 2–3 minutes per side, or until golden. Transfer to a serving platter.

Cook the Tomatoes

Add the remaining tablespoon of olive oil to the skillet.

Add the cherry tomatoes and cook for 5–7 minutes, stirring occasionally, until they begin to burst.

Add the garlic, olives, oregano, and crushed red pepper flakes. Cook for 1 minute.

Stir in the lemon zest and lemon juice.

Assemble

Spoon the tomato and olive mixture over the feta.

Garnish with the parsley and mint.

Serve immediately with toasted bread or pita.

Notes

Make-Ahead Tip

The tomato and olive mixture can be prepared up to 1 day in advance and reheated before serving.

Variation

For a sweet and savory version, drizzle the finished dish with hot honey before serving.

Serving Suggestion

Serve as part of a Greek mezze spread alongside hummus, tzatziki, olives, and warm pita bread.

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Greek Pan-Fried Feta with Burst Cherry Tomatoes and Olives

Watch the Video