2 large ripe tomatoes
Feta cheese from the island of Lemnos P.D.O. (can use goat cheese instead of mizithra)
Kalamata Premium Extra Virgin Olive Oil
Balsamic Vinegar with Fig extract “Kalamata Papadimitriou”
Cut tomato in half and coat cut piece in flour.
Add to hot skillet, flour side down and cook until golden, flip over and cook for an additional 2-3 minutes. Remove to plate lined with paper towel.
Make cheese into a small patty, coat in flour and add to hot olive oil and cook until lightly golden on both sides.
Place a tomato half on serving plate, top with cheese patty, add arugula, top with other half of tomato, garnish with a drizzle of olive oil and salt.
Drizzle balsamic vinegar around plate and serve.