Greek Feta Saganaki Caprese Salad

1 Cut tomatoes in slices. Put them in a bowl together with 2 tablespoons of olive oil and a pinch of salt. Set aside.
2 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.
3 Chop half of the basil leaves finely.
4 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.
5 Heat the olive oil in a pan over medium heat. Fry each side for about 3 minutes, until they are golden-brown.
6 Drain the cheese on paper towels to remove the excess oil.
7 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.
8 Sprinkle with olive oil, Balsamico creme and green pesto sauce. Season with salt and pepper to taste.
9 Enjoy!