Greek Saganaki
Slices of ripe, red tomatoes straight from the garden should be served alongside this classic Greek appetizer of pan-fried feta cheese.
Cut the feta into about 8 2×3/8 inch squares.
Beat the egg with the oregano in a small bowl.
Each feta slice should be covered in flour after being dipped in egg, then the excess should be shaken off.
In a frying pan, warm the olive oil over medium heat.
Olive oil should be used to quickly cook cheese until it turns golden.
Utilize paper towels to dry.
Place some feta and thick tomato slices on a plate.
lemon wedges as a garnish and black pepper to taste