Feta

Feta is tangy and crumbly, with a briny kick ideal for salads.

Flavor

How to use it

Crumble on Salads. Crumble feta on salads; its salty tang lifts fresh ingredients and adds a creamy touch.

Bake for Intensity. Bake feta with tomatoes and herbs to enrich tanginess and soften texture.

Common mistakes

• If too dry, feta loses creaminess.
• Overuse can overpower other flavors.

What goes with feta

• Tomato. Tomato's acid and sweetness offset feta's salty tang perfectly.
• Olive. Salty feta and briny olives are a Greek classic, both sharp and fatty.
• Cucumber. Feta gives cucumber a salty, briny contrast.
• Oregano. Oregano’s bitter notes emphasize feta’s tangy brine.
• Beet. Salty, tangy feta contrasts with beet's earthy sweetness.
• Lemon. Lemon acid cuts feta's salty richness and brightens its tangy, crumbly texture.
• Olive oil. Olive oil softens feta's saltiness and adds a fruity edge to its crumbly curds.
• Spinach. Salty feta seasons mild spinach, as in Greek spanakopita.

Try tonight

• Toss in a Greek salad.
• Mix into a spinach pie filling.
• Crumble over roasted vegetables.

Storage

Keep submerged in brine or refrigerate in an airtight container.