Saganaki

• 1 block of a semi-hard cow's milk cheese (like a provalone)
• olive oil
• 1 lemon
• 1 cup flour
• 2 very ripe tomatoes, sliced into sixths
• salt and pepper

1. Cut the cheese into 2"x1/4" squares.
2. Mix the flour with a little salt and pepper.
3. Rinse the cheese slices under running water and toss them in the flour, shaking off excess.
4. In a large skillet, heat 1/2" of olive oil until a pinch of flour sizzles in it.
5. Add the cheese squares, one by one, without touching. (You may have to do a couple of batches.)
6. After 1-2 minutes, carefully flip the first cheese square to make sure the bottom is browned but the cheese isn't oozing out from the middle.
7. Flip all of the squares for another minute or two until both sides are browned.
8. Using a slotted spatula or spoon, move the cheese to a platter.
9. Liberally squeeze the lemon juice all over the cheese and sprinkle with salt, then top with tomato pieces.

milk cheese, olive oil, lemon, flour, very ripe tomatoes, salt

Taken from food52.com/recipes/18515-saganaki (may not work)