Crispy Feta Rice Bowl

This crispy feta rice bowl is everything I’m craving during the summer. Crispy warmed feta, cool cucumbers, juicy sweet tomatoes, salty olives, all the creamy tzatziki, herbs and homemade naan. It’s become a new favorite. When you’re not really wanting to cook but want a new and exciting dish, crispy feta is really where it’s at.

Ingredients

• 2 8oz blocks feta, patted dry
• 1/2 cup all-purpose flour
• 1 cup cherry tomatoes, cut in half
• 1/2 English cucumber, sliced
• 1 cup kalamata olives, pitted
• Rice for serving
• homemade naan
• herbs for garnish

Directions

Heat about 2 tbsp of oil in a skillet over medium heat. Pour the flour into a shallow plate. Press the whole block of feta into the flour making sure to cover all sides and let any excess fall off. Place into the heated oil. Let it cook for about 3-5 minutes on each side until a nice golden crust forms. Try and only flip it one time. Once golden, flip and let it continue to cook on the other side so it gets nice and golden.

Meanwhile cook the rice and cut up the cucumbers and tomatoes, and drain the olives.

Tzatziki

• 1 cup greek yogurt
• 3/4 cup grated cucmber
• 1 tsp cumin
• 2 tbsp. lemon juice
• salt snd pepper

Using a box grater, grate the cucumber into a towel and squeeze any excess liquid out of the cucumbers, then pour into a bowl. Add the rest of the ingredients all together in a small bowl, and mix until combined.

When you’re ready to assemble the bowl, spoon rice into serving bowl and top with the tomatoes, cucumbers, olives, tzatziki, naan and cut the feta in half. Garnish with herbs, squeeze a little lemon over the top and a drizzle of olive oil. Enjoy!!