Feta
Feta is tangy and crumbly, with a briny kick ideal for salads.
Flavor profile
Aroma: tangy, briny
Good to know
Origin: Greece
Forms: block, crumbled
Storage: Keep submerged in brine or refrigerate in an airtight container.
How to use feta
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.
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.
- Spinach. Salty feta seasons mild spinach, as in Greek spanakopita.
- Mint. Mint's cooling effect balances feta's sharpness.
- Artichoke. Salty, tangy feta contrasts with artichoke's mild bitterness.
- Couscous. Salty, tangy feta contrasts with mild couscous.
- Lemon. Lemon acid cuts feta's salty richness and brightens its tangy, crumbly texture.
Mistakes to avoid
- If too dry, feta loses creaminess.
- Overuse can overpower other flavors.
Ideas for tonight
- Toss in a Greek salad.
- Mix into a spinach pie filling.
- Crumble over roasted vegetables.
Feta: questions
What does feta taste like?
Feta is tangy and crumbly, with a briny kick ideal for salads. Its strongest notes are pungent, with an aroma that is tangy, briny.
What goes well with feta?
Feta pairs best with tomato, olive, cucumber, oregano, beet. Tomato's acid and sweetness offset feta's salty tang perfectly.
How do you use feta in cooking?
Crumble on Salads: crumble feta on salads; its salty tang lifts fresh ingredients and adds a creamy touch.
How should you store feta?
Keep submerged in brine or refrigerate in an airtight container.
What is the most common mistake with feta?
If too dry, feta loses creaminess.
