Feta, this Greek cheese, fresh and sold in brine, seduces us every time. It stands out from other cheeses both for its crumbly texture and its particularly salty taste. Feta is also the main ingredient in Greek salad, and in any preparation it brings freshness and creaminess. Like all cheeses, feta pairs divinely well with honey or jams (morello cherry or fig), and is integrated into savory and sweet recipes. If this cheese is suitable for enhancing a tart as well as watermelon skewers, I share with you my 3 favorite recipes whose flavors are brilliantly enhanced by feta.
Recipe #1: Feta-Coriander Scramble
If I make scrambled eggs without feta, then something is wrong. Feta is the flagship cheese and essential to transcend scrambled eggs. It brings a texture and notes between umami and saltiness (perfect to limit the addition of salt in the recipe). This preparation is all the more express, ideal when you have no time or inspiration. A recipe that I prepare in all seasons and occasions…
How did they do it? For one person, beat 2 eggs, add salt and pepper, then pour into a very hot pan. Stir for 5 to 6 minutes until cooked, then add crumbled feta, coriander (or herbs from Provence if you don’t like it), then stir again. Serve, and all that’s left is to enjoy!
Discover the recipe for feta-coriander scrambled eggs
Recipe #2: Peach and Feta Salad
A sweet/savory combination that doesn’t leave us indifferent. Here, to make the peach juice even tastier, pour a teaspoon of water from the feta packet. Loaded with flavor, the combination will perfectly bind the ingredients of the recipe.
How do you do it? Pour honey over a few thin slices of peach and bake for 13 minutes at 190°C. When it comes out of the oven, it’s time for the flavors: add spring onions, crushed pecans, a drizzle of walnut oil and, of course, crumbled feta to bring freshness to the whole thing. For a touch of acidity, add a pinch of sumac!
Discover the recipe for peach and feta salad
Recipe #3: Greek Stuffed Tomatoes
As a nod to the combination of tomato and mozzarella in a feta version, we revisit the vegetarian stuffed tomato.
How do you do it? Cut the tops off the tomatoes to remove the flesh and chop it. Leave it aside and fry some onions in a pan with olive oil. Add rice, tomato paste and cover with water. Let it boil for 12 minutes and remove from the heat to add herbs and lemon zest. Then add the mixture to the tomatoes, cover them with their tops and cook for 1 hour in the oven at 180°C. Now it’s time to serve, and most importantly, add the finishing touch: feta. Crumbled or in large pieces with lemon zest and olive oil, delicious!
Discover the recipe for Greek stuffed tomatoes
