Cut tomatoes in slices. Put them in a bowl together with 2 tablespoons of olive oil and a pinch of salt. Set aside.

Carefully slice your feta cheese lengthwise into two rectangles of the same length and width as the initial one, then cut them crosswise into smaller pieces. You should have 8 rectangles now.

Chop half of the basil leaves finely.

Beat an egg in a small bowl with the chopped basil and a pinch of black pepper. Dip each slice of feta cheese in the mixture, let the excess drain off and evenly coat the feta in flour.

Heat the olive oil in a pan over medium heat. Fry each side for about 3 minutes, until they are golden-brown.

Drain the cheese on paper towels to remove the excess oil.

Take a plate and put half of the saganaki cheese and half of the tomatoes and stack them one after another into a circle. Repeat with a second plate and the other half. Put olives in the middle, 4 for each plate.

Sprinkle with olive oil, Balsamico creme and green pesto sauce. Season with salt and pepper to taste.

Enjoy!