Pan-Fried Feta with Thyme and Greek Marinated Olives

 

Greek Marinated Olives

1/2 C. extra-virgin olive oil

6 garlic cloves

4 bay leaves

2 sprigs fresh thyme

1/2 tsp. dried fennel seeds

Zest of 1 lemon, peeled in strips with a vegetable peeler

2 C. mixed olives (I like kalamata and green olives)

Crushed red pepper flakes

 

1 large egg, beaten

1/3 C. panko bread crumbs

1 (10- to 12-ounce) block feta cheese

2 T. extra-virgin olive oil

2 sprigs fresh thyme

Freshly ground black pepper

Crushed red pepper flakes

Grilled naan, heirloom tomatoes, and fresh basil leaves, for serving

 

Marinate the olives. In a small saucepan, combine the olive oil, garlic, bay leaves, thyme, and fennel. Bring the oil to a simmer over medium-low heat, then reduce the heat to low. Simmer, stirring occasionally, for about 10 minutes, until fragrant. Remove the pan from the heat. Stir in the lemon zest and olives. Season with red pepper flakes. (The olives can be prepared up to 1 week in advance and stored in a glass jar in the fridge.) Make the feta. Pour the beaten egg into a shallow medium bowl. Put the panko in a separate shallow medium bowl. Dip the block of feta in the egg, coating all sides completely, then remove and allow any excess egg to drip off. Place the block of feta in the panko, pressing the crumbs gently to adhere. In a medium skillet, heat the olive oil over medium. When it shimmers, add the feta and cook for 2 to 3 minutes on each side, or until golden. Transfer the feta to a serving platter and garnish with fresh thyme, black pepper, and red pepper flakes. Serve warm, with the marinated olives, naan, and tomatoes alongside.