Feta cheese gives a frisky flavor edge to food in ragtag crumbles or genteel chunks. Its salty, sour-sweet sharpness gives a classic Greek salad its signature taste; romaine, olives, cucumbers, and red onions would be just another salad without feta\u2019s tart earthiness. Its flavors also add oomph to everything from black beans to pasta to tacos.<\/p>\n
Feta dates back thousands of years in Greece, where it\u2019s made with goat\u2019s milk or sheep\u2019s milk. Today, in America, it generally is made commercially with cow\u2019s milk. This rindless, bed-sheet-white cheese is cured and stored in a brine made with salt and either water or its own whey (the watery liquid that separates from the curd during the cheese-making process). Brining stops the ripening process, keeping the cheese fresh and flavorful. Because of this brining procedure, it\u2019s often dubbed \u201cpickled cheese.\u201d And because of the salt content of the brine, this cheese acts as a salty element in recipes, something to keep in mind when adding salt to those dishes.<\/p>\n
At about 264 calories for a 3 1\/2-ounce serving (21 grams of fat), feta hovers midway between the higher-in-fat cheddars at about 403 calories and the low-in-fat part-skim ricottas at about 138 calories. Feta can range in texture from soft to semidry, and \u201cfetaphiles\u201d differ in their preferences. Made in Bulgaria, France, Israel, Lebanon, Turkey, Romania, and Italy, as well as Greece and America, products vary in texture as well as saltiness and tartness.<\/p>\n
Feisty Feta Dip is shown served with Pita triangles. (Photo by Nick Koon, Orange County Register\/SCNG)
\nThis perky dip showoffs feta in an alluring way. Serve it with triangles of pita bread (toasted or plain) and\/or raw veggies. Garnish with pitted, imported black olives, such as kalamata. If you want to fancy up this dip, fry some thinly sliced prosciutto in vegetable oil until crisp. Drain on paper towels; when cool enough to handle, crumble over top of the dip. Delicious.<\/p>\n
Yield:<\/strong> About 2 cups Spinach Salad with Roasted Bell Peppers and Feta Fingers also features capers and black olives. (Photo by Nick Koon, Orange County Register\/SCNG) Yield:<\/strong> 4 servings Marinated Feta is served atop cooked faro, but other types of pasta can be used. (Photo by Cathy Thomas) Yield:<\/strong> About 2 1\/2 cups Feta cheese is a versatile and flavorful ingredient that can add a tangy, salty taste to a variety of dishes. From classic Greek salads to spinach salads and pasta dishes, feta cheese is a great addition to many recipes. With its rich history and cultural significance, feta cheese is a great ingredient to explore and experiment with in the kitchen.<\/p>\n Q: What is feta cheese made of? Introduction to Feta Cheese Feta cheese gives a frisky flavor edge to food in ragtag crumbles or genteel chunks. Its salty, sour-sweet sharpness gives a classic Greek salad its signature taste; romaine, olives, cucumbers, and red onions would be just another salad without feta\u2019s tart earthiness. Its flavors also add oomph to everything from black […]<\/p>\n","protected":false},"author":4,"featured_media":24103,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[],"class_list":{"0":"post-24101","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-dining"},"jetpack_featured_media_url":"https:\/\/i3.wp.com\/www.sun-sentinel.com\/wp-content\/uploads\/2026\/01\/OCR-L-RECIPE-0104-FEATURED-1.jpeg?w=1024&h=576&w=1024&resize=1024,576&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts\/24101"}],"collection":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/comments?post=24101"}],"version-history":[{"count":1,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts\/24101\/revisions"}],"predecessor-version":[{"id":24104,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/posts\/24101\/revisions\/24104"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/media\/24103"}],"wp:attachment":[{"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/media?parent=24101"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/categories?post=24101"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/citystuff.com\/miami\/wp-json\/wp\/v2\/tags?post=24101"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nINGREDIENTS:<\/strong>
\n1 cup sour cream
\n3\/4 cup crumbled feta (plain or flavored with tomato and basil)
\n3 minced green onions (include part of dark green stalks)
\n1 medium clove garlic, minced
\n3 tablespoons minced Italian parsley
\nFreshly ground black pepper, to taste
\n1 teaspoon minced fresh oregano (or generous 1\/4 teaspoon dried)
\n1\/4 teaspoon dried thyme
\nOptional: fresh lemon juice to taste if needed
\nOptional garnish for dip: 2 to 3 pitted Kalamata olives
\nOptional garnish for plate: cherry tomatoes or grape tomatoes<\/p>\nDirections<\/h4>\n
\n
Spinach Salad with Roasted Bell Peppers and Feta Fingers<\/h3>\n
\nSpinach salad gets spunk from feta and roasted peppers. Capers and black olives add to the appealing complexity. If you decide to roast and peel the red bell peppers at home, start by lining a rimmed baking sheet with aluminum foil, leaving some extra foil on the ends. Place the bell peppers in a single layer on the foil. Place 6 to 8 inches below heated broiler element. Broil until lightly charred. Rotate peppers with tongs and char on all sides. Remove from oven and draw up ends of foil to enclose peppers for 5 minutes. Open foil; when cool enough to handle, peel peppers and discard seeds. Resist temptation to wash skin off with water; use hands, the pepper will be more flavorful.<\/p>\nYield and Ingredients<\/h4>\n
\nINGREDIENTS:<\/strong>
\nOlive oil for greasing pan, about 2 teaspoons
\n8 (1- to 1 1\/2-inch wide) strips of roasted and peeled red bell peppers, roast and peel at home or buy commercially prepared in jars
\nBlock of feta cheese, cut int 2-by-1\/4-by-1\/4-inch rectangles
\n2 medium-sized garlic cloves, minced
\n2 tablespoons drained capers
\n2 tablespoons finely chopped Italian parsley
\n1 tablespoon finely chopped fresh oregano
\n1\/4 cup extra-virgin olive oil
\n4 generous handfuls of fresh clean baby spinach
\n12 pitted Kalamata olives
\nVinaigrette: 3 tablespoons white wine vinegar, 1\/3 cup extra-virgin olive oil, pinch dried red pepper flakes, salt to taste, freshly ground black pepper to taste<\/p>\nDirections<\/h4>\n
\n
Marinated Feta<\/h3>\n
\nCubes of marinated feta cheese atop blanched green beans, cooked farro, or a bowl of cooked pasta, turn the dish into something bright and inviting with minimal effort needed. Make the marinated mix a day ahead and store it airtight in the fridge. I like to keep it in a jar with a tight-fitting lid. Remove it from the refrigerator at least 30 minutes ahead of use so that the solidified olive oil liquifies.<\/p>\nYield and Ingredients<\/h4>\n
\nINGREDIENTS:<\/strong>
\n3\/4 cup extra-virgin olive oil, plus more if needed
\n2 1\/2 tablespoons finely chopped Italian parsley
\n1 tablespoon finely chopped fresh oregano
\n1 1\/2 teaspoons minced lemon zest (colored portion of peel)
\n1\/8 teaspoon dried red pepper flakes
\n1\/2 teaspoon freshly ground black pepper
\n8 ounces firm feta cut into 1\/2-inch cubes<\/p>\nDirections<\/h4>\n
\n
Conclusion<\/h2>\n
FAQs<\/h2>\n
\nA: Feta cheese is typically made from sheep’s milk or a combination of sheep’s and goat’s milk.
\nQ: How is feta cheese produced?
\nA: Feta cheese is produced through a process of curdling, draining, and brining.
\nQ: What is the nutritional value of feta cheese?
\nA: Feta cheese is relatively high in calories and fat, but it is also a good source of protein and calcium.
\nQ: Can I use feta cheese in place of other cheeses?
\nA: Yes, feta cheese can be used as a substitute for other cheeses in many recipes, but keep in mind that it has a stronger flavor and texture.
\nQ: How do I store feta cheese?
\nA: Feta cheese should be stored in the refrigerator, wrapped in plastic wrap or aluminum foil, and kept away from strong-smelling foods.<\/p>\n","protected":false},"excerpt":{"rendered":"