🧀 Feta cheese
Feta is a white brined cheese, crumbly and pleasantly salty with a tangy, slightly sharp finish. It is sold in blocks kept in brine and is usually eaten in small cubes or slices: on a breakfast plate with olives, tomatoes and cucumber, crumbled over salads, or as part of a mezze spread. A typical portion is a cube of about 30 g.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 30 g feta, cut into a cube or slices
- a few cherry tomatoes
- a few cucumber slices
- a pinch of dried oregano
Method
- Take the feta out of the brine and pat it dry.
- Cut it into cubes or slices.
- Serve with tomatoes and cucumber and sprinkle with oregano.
How to make it lighter
- Feta is calorie-dense and salty: weigh a 30 g portion rather than cutting by eye.
- Crumble it over a large salad so a small amount flavours the whole bowl.
- Rinse the cube briefly in water to remove some surface salt.
History
Brined white cheese has been made in Greece and the eastern Mediterranean for a very long time. Since 2002 the name feta has been a protected designation of origin in the European Union, reserved for cheese from specific Greek regions made from sheep's milk or a mix with goat's milk. Similar white cheeses are eaten across the Balkans, Turkey and the Arab world.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →