Homemade feta cheese: a piece of sunny Greece in your kitchen. The most famous variety of fresh cheese in the world

Surely each of us was interested in a recipe for making Greek feta cheese at home. Some people want to make cheese themselves, because prices in stores are constantly rising. Others do not trust the quality characteristics of the cheese. And still others are completely interested in the cooking process itself. Before you learn the process and nuances of making Greek feta cheese, I suggest you look at the history.

Translated from Greek " feta" is a piece. This type of cheese was called that because it was originally made in the form of a large piece, the weight of which reached 1.5 kg. In terms of external characteristics, the cheese is similar to cottage cheese, as it has the same snow-white color. Significant difference in cheese feta is that it is salty and slightly sour. The birthplace of Greek cheese feta is ancient Byzantium, it is from there that the recipe and technology for making this cheese came to us. Of course, cheese used to take much longer to make. For example, in those days people did not know about pasteurization, so they had to heat milk under the sun's rays. Only sheep or goat milk was used. In the modern world, the heating stage occurs faster due to cookers. The Greeks kept milk in the sun until it curdled. They put the resulting cottage cheese in a woven bag. The bag was hung in a dark room to dry the curd mass. The dried lump of cottage cheese was then cut into small pieces. These pieces were sprinkled with salt and left to dry for a few more days in a warm and dry room. After this time, the Greeks prepared a special salt solution for cheese. Pieces of cheese were lowered into small wooden barrels and filled with the prepared solution. Ideally, the cheese should be in solution for at least a month. This is how they cooked and cook it in Greece, and now let’s look at how you can make feta cheese at home.

I won’t say that the result will be instantaneous, but it’s worth it. To make cheese you will not need too many ingredients. I would like to note that feta cheese is a soft cheese and therefore practically does not require special equipment for preparation. This, in turn, greatly simplifies the task of making cheese at home. The main ingredient for cheese is, of course, goat's milk. Chees Feta requires special types of starter cultures such as lipase powder, mesophilic starter culture and liquid rennet. Lipase is a water-soluble enzyme that helps digest and dissolve milk fat. Mesophilic starter is ideal for making feta cheese, since the cheese mass does not heat up more than 40 degrees. Rennet produces milk coagulation, resulting in a solid curd consisting of fat and casein, and a liquid containing proteins, milk sugar and salt. Each starter has its own role, which is why they are very important when making feta cheese. Nowadays, different types of sourdough starters are not that difficult to find; Any online store specializing in cheese making offers a wide range of starter cultures.

So, to prepare Greek feta cheese you will need 4 liters of fresh goat milk. Of course, goat milk is not easy to come by these days, especially if you live in the city. Therefore, as an exception, you can use cow's milk, and as a last resort, store-bought milk with the highest fat content. In 25 ml of milk you need to dilute ¼ teaspoon of lipase powder. Pour the rest of the milk into a saucepan and place on low heat. Pour the milk and lipase into the pan and stir. Heat the milk to 30 degrees, and in no case higher. Remove the pan from the heat and add 1/8 teaspoon of mesophilic starter to the milk. Stir the milk, cover the pan and leave for one hour in a warm place. It is best to cover the pan with a blanket to maintain the temperature. Half a teaspoon of rennet must be diluted in 25 ml of water. In this case, the water must be exclusively boiled. Gently stir the enzyme with water until smooth. After an hour, add water with rennet to the milk and stir. Cover the pan again and leave it warm for another hour.

The result should be a mass of cottage cheese, which needs to be cut into small cubes with a knife and left for 15 minutes, and then it can be stirred to separate the whey. You need to stir the curd for 10-15 minutes to remove the liquid from the curd.

Cut a piece of gauze and fold it in several layers. Place cheesecloth in a colander and drain the curd to allow the whey to drain. Gather the edges of the gauze together, tie it and hang it over the pan, this will speed up the process of draining the whey. Leave to drain for 3-5 hours. We will still need the separated whey.

Then remove the gauze from the cottage cheese, the result will be a lump of cottage cheese. This lump needs to be cut into pieces, 2-2.5 cm thick, and then cut into cubes. The final stage is salting the cheese.

There are two options. At first, the curd cubes are simply sprinkled with a couple of tablespoons of salt and left in the refrigerator for 5 days. With this option, the cheese turns out to be dry. The second option involves preparing a saline solution. The saline solution is prepared from half a liter of whey and 1/3 cup of salt. If you don’t want it in whey, you can dilute the salt in warm water. Cottage cheese cubes are poured with this solution and left for about 5 days in the refrigerator. As a result, feta cheese has a more pronounced salty taste. Feta is a high-calorie cheese; in addition, it contains many vitamins and minerals that are necessary for the human body.

In principle, if you have fresh goat’s milk and all the necessary starters, then making cheese at home will not be difficult, the main thing is that you have the desire. As for salt, each person adds as much salt as his tastes allow. In any case, you will not over-salt the cheese, since excess salt remains on the outer walls of the feta and does not penetrate into it.

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This product is made from sheep and goat milk in the form of a large chunk, hence the name “fetax” (literally translated as chunk). The product was first produced in Greece, but over time the recipe spread throughout the world, and now our cheesemakers prepare feta cheese at home. It turns out to be semi-solid in consistency, but tender and soft in taste, with a slight lactic sourness; both you and your loved ones will be delighted with this product.

The decision to make fetax cheese at home is made by everyone based on their own reasons: for some it is expensive to buy store-bought products, for others they consider them unhealthy, and for others they are simply interested in trying their hand at cheese making.

Making cheese is not an easy task, requiring special skills, but with feta everything is a little different. It is done simply, so the first “tests” in the preparation of cheeses should fall on the production of this particular Greek product. Then you will understand the basics of cheese making in general and will not be disappointed in your abilities and the result of the effort expended.

How to make feta cheese at home: recipe with fresh milk

Ingredients

— 2 l + -
- 1 tsp. + -
Sourdough – 1 package + -

Making feta cheese at home

The first recipe for making skillfully tender Greek cheese will be classic, i.e. We will cook it with homemade cow's milk.

Of course, in Greece it is made on the basis of another type of milk, or rather, a mixture of both - goat and sheep. But since it is difficult to get such a product in its natural form here, we will replace it with cow’s milk. The taste will be very similar to the original.

This recipe is simple and understandable at every culinary stage, but in order to completely protect you from mistakes, let’s look at preparing fetax cheese step by step.

Boil fresh milk until foam appears, then cool it to room temperature.
Pour a cooled ladle of milk into a clean glass and pour 1 package of dry starter into it. It can be bought without problems at any pharmacy.
Stir the starter mixture in a glass of milk with a spoon, then pour the resulting mixture into the main mixture.
We send the fermented milk into a warm place for 7-9 hours so that living bacteria can do their job - turn the milk into a cheese mass.

The smaller the containers in which milk is fermented, the faster the process of breakdown of the dairy product into whey and curd occurs. Therefore, we recommend pouring the prepared mixture into small glass jars, then covering them with lids and placing them in a warm place.

When you see that the whey has separated, cover the bottom of the colander with a clean waffle towel or regular gauze, slightly wrapping the pieces of gauze/towel over its edges.
Place the lined colander in the pan, then pour the first can of fermented milk into it. Thanks to the towel/gauze, the whey will “go” down, and the curd will remain at the bottom of the colander. We do the same with all other containers - strain them one by one through a lined colander.
We gather the edges of the fabric in the middle and tie them into a knot - we get a kind of bag, which we hang by the ends on a crossbar, nail or tap so that the remaining whey slowly drains out. On average, this process will take about 30 minutes.

As soon as the remaining whey has drained, return the bag with the curdled mass to the colander, and place it, in turn, in a clean bowl and press down the bag with a pressure (a 1-1.5-liter jar filled with water) for 1-2 hours.
After the specified time, drain the whey from the bowl and stir it with salt.
Pour boiled water over the salted whey mixture, stir everything thoroughly, and drop a bag of Greek cheese into the resulting mixture.
Leave the future feta cheese in this brine for 1-2 hours. During this time, the fetaxa will be saturated with salt and acquire a pleasant, lightly salted taste.

Important: it is almost impossible to over-salt cheese when “lying” in brine. During the time that the feta sits in the brine liquid, the cheese will absorb as much salt as it needs - and not a gram more.

After the specified period of time, we take the homemade feta cheese out of the brine and carefully cut it into beautiful portioned slices.

What to serve fetax cheese with

Thanks to its refined taste, semi-hard cheese is combined with many ingredients, and most importantly, they are all accessible and simple. So absolutely any housewife can create an exquisite aristocratic table. To do this, you just need to prepare feta cheese at home, and then it’s up to you.

Homemade feta cheese is served with a variety of products, but its taste is ideally complemented by such components as:

chopped fresh herbs (spinach, parsley, dill, etc.);
vegetables (cucumbers, olives, onions, bell peppers);
toasts, or as we used to call them - croutons;
seafood, meat (such as chicken or turkey), fish;
sweet grapes

Most often, fetax is cut (in cubes) into a Greek salad; it is thanks to it that feta cheese has become so popular in our country.

In addition to the salad, cheese can be eaten alone, with only spices (basil, mint, Herbes de Provence mixture, oregano and any other spices to taste are suitable) and fine red wine. This idea of serving delicate Greek fetax cheese is perfect for festive feasts, social receptions and just friendly get-togethers with true gourmet friends.

Baking lovers can add their favorite cheese to the pie filling - it turns out incredibly tasty and piquant. In short, how and with what to serve your favorite homemade milk product in the Greek style is up to you to decide; the most important thing is to prepare it correctly, and then nothing can spoil its divine taste.

As mentioned above, making fetax at home with your own hands is quite simple, but you can’t do it without knowing a proven recipe and practical tips.

There are several important points in the preparation of a Greek product that you should know before you begin the cheese-making process itself.

We use only fresh and homemade milk. This is an important condition, without which good quality cheese cannot be made. Store-bought milk, no matter how much dry starter is poured into it, will not sour properly.
One packet of starter is enough to thicken 1-3 liters of homemade milk.
If you made a mistake in the technology and the feta turned out to be too salty, soak it in regular milk or mineral water for literally 3-4 minutes, right before serving.
It is necessary to store ready-made homemade fetax cheese only in brine, then its shelf life will be endless.

The calorie content of Greek feta cheese is 290 kcal per 100 g of dairy product.

You are unlikely to gain many extra pounds from eating such deliciousness, especially if you eat only a couple of pieces, but such a number of calories is unacceptable for a diet.

If you are losing weight or strictly calculating your daily calorie intake, then you should prepare feta cheese not with full-fat cow's milk, but with natural yogurt. Then the calorie content will decrease significantly - from 290 kcal to 57 kcal per 100 g of product. This cooking technology will be discussed in the next recipe.

Feta cheese: recipe made from yogurt

This recipe can be safely called dietary. Cheese obtained using this technology is excellent for diets and fasting days. If you fill the holiday table mainly with dishes made from such cheese, you won’t cause much damage to your figure, but you will definitely remain full and satisfied.

Ingredients

Yogurt (natural) from goat milk – 1 kg;
Sea salt – 1 tsp;
Chili pepper – 2 pcs.;
Olive oil – 1 tbsp;
Cumin, fennel - to taste;
Lemon – 1 pc.;
Mint – 3 sprigs.

How to make feta cheese at home from yogurt

Grind ½ lemon zest using a grater, mix the grated mass with olive oil, natural yogurt and sea salt.
Cover the colander with gauze folded in several layers, then transfer the prepared food mixture into it.
Place a colander over the bowl and put everything in the refrigerator for a couple of days.
After 2 days, all the whey will drain, and from the resulting curd-lemon mass we will be able to make unique balls of medium diameter.
Fry the cumin and fennel seeds in a dry frying pan until their aroma is fully revealed. Then add chopped chili pepper to a hot container (remove the seeds from it first) and lightly fry it over medium heat.
Cut half the peel from the lemon and carefully tear off the mint leaves.
Place homemade cheese balls in a saucepan, pour olive oil into them, add the whole peel (with ½ lemon), as well as fried peppers, fennel and cumin seeds.
Cover all this with a lid and put it in the refrigerator for 2 days.

This completes the simple preparation - you can enjoy the aromatic and piquant dietary feta cheese. Cut it, according to tradition, into beautiful small slices and eat it along with raw vegetables and herbs.

As you can see, making feta cheese at home is incredibly easy. Even a novice housewife can master this technology. If you manage to prepare such a product for the first time, then everything will go “like clockwork” and preparing Greek fetax cheese will become your favorite pastime.

Happy cheese making!

Feta is the most famous variety of fresh cheese in the world. It was prepared by Balkan shepherds who grazed their goats and sheep in the arid foothills of the Carpathians. Traditionally, feta was made from sheep's and goat's milk and stored in brine. Gradually, feta became widespread in Greece and the Mediterranean islands, where it was already made from cow's milk.

Feta cheese is made from sheep or goat milk, has a white or cream color, a pleasant curd-like smell and a loose, crumbly structure. Cheese goes well with vegetables and herbs, which is successfully used when preparing Greek salad or any salad with fresh vegetables and herbs. Feta has a fairly dense structure. And although this cheese can be easily broken into pieces with your fingers, it cannot be spread on bread or cut into a thin slice. In Russia, an analogue of Feta is feta cheese.

Equipment

Ingredients

5 liters of milk
1/4 tsp. lipase (0.25 g), dissolved in 20 ml of water (dissolve in advance and let stand for 20 minutes)
1/16 tsp mesophilic starter MM 101 or MM 100, also
1/4 tsp. calcium chloride solution (dissolve in 50 ml of cold water)
1/4-1/2 tsp. liquid rennet (dissolve in 50 ml of cold water). If you are using lipase, take 1/2 tsp. rennet, if you do not add lipase, 1/4 tsp will be enough. rennet enzyme.

Recipe

1. Pour milk into a saucepan and bring to a temperature of 33C. Add lipase and mesophilic starter, mix well and leave for 60 minutes.

2. If the milk has cooled, heat the milk to 32C, stirring constantly. Remove the pan from the heat, add the calcium chloride and rennet previously dissolved in water, and stir well for 30 seconds.

3. Cover the pan with a lid or towel and leave for 40 minutes.

4. Check for clot formation. Clean separation of the curd from the whey must be achieved. If this has not happened yet, leave for a few more minutes.

5. Cut the curd into 1.5 cm cubes. Stir slowly for 20 minutes. Leave for 10 minutes for the clot to settle.

6. Using a large slotted spoon, transfer the entire curd into a cheese pan or fine-hole colander.

7. Leave the feta in shape overnight at 20-22C.

8. Remove the cheese, cut into large pieces and place in 10% brine for 8-10 hours.

9. After this, it is better to remove the cheese and put it in a food container, otherwise it will become soft and mushy. To prevent this, add calcium chloride to the brine.

10% brine: Dissolve 100 g of salt (regular table salt, do not use sea or iodized salt) in 1 liter of warm water. Cool. The brine can be used several times. The solution is quite strong, you can make the brine less salty by adding 50-60 g of salt per liter of water.

Feta is undoubtedly one of the most famous Greek cheeses, whose origins go back far into history. Feta is considered one of the oldest cheeses in the world!

The earliest mention of this cheese took place in the Byzantine Empire. Feta is closely associated with Crete, located in modern Greece. An Italian traveler in the city of Candia, in his letters dated 1494, specifically mentions the processes of aging cheese in cellars.

The word “feta” has an interesting history. Translated from the Italian word fetta means slice. This may be due to the fact that when serving the cheese was cut into thin slices. Fetta, in turn, is of Latin origin from offa (meaning bite or piece). The word first appeared in Greek in the 17th century. According to myth, Cyclops Polyfimos was the first to prepare it. In the Delphi Museum (6th century BC), artifacts also refer to the feta cheese production process.

Varieties of Greek feta cheese can be found in many Balkan countries, as well as in the Mediterranean region.

In fact, Feta accounts for 70% of the consumption share of Greek cheeses. The cheese is protected by EU legislation and only those cheeses produced in Macedonia, Thrace, Thessaly, Central Mainland Greece, Peloponnese and Lesvos can officially be called "Feta". Similar cheeses produced in other places, such as the eastern Mediterranean and around the Black Sea, outside the EU, are often called "white cheese".

To create traditional feta, 30% goat's milk is mixed with sheep's milk from pasture-raised animals in specific regions of origin. Firmness, texture and flavor vary from region to region, but in general cheese from Macedonia and Thrace is softer and creamier, less salty with fewer holes. Feta made in Thessaly and Central Greece has a stronger flavor.

In general, Feta is a curd cheese with a salty and tangy taste. It is distinguished by its graininess. Hardness can vary from soft to semi-hard. After ripening for 2 months, Feta is sold in square blocks immersed in brine. The cheese can be used as a table topper, added to pizza, or added to a Greek salad. Goes great with olive oil, red pepper and nuts. If necessary, it can be washed with water to get rid of excess salt.

Cooking process

You will need:

10 liters of milk;
¼ tsp;
thermometer;
drainage mat;

Our recipe uses cow's milk, but can be substituted with goat's or sheep's milk for a more traditional taste.

Preparing milk

Before starting the cheese making process, pasteurize the milk. This is the only way you can be sure that your milk is safe. Still don't know what pasteurization is? This article describes this procedure in detail.
Now you can go directly to the recipe.

Heat the milk to 34°C.
After reaching the desired temperature, add pre-activated starter (¼ tsp). Read about the process of activating the starter. Leave the milk for 40-60 minutes.

Curdling (coagulation) of milk

After 40-60 minutes, rennet should be added to the milk. To do this, dilute ½ tsp. rennet in ¼ cup of water at room temperature and pour the resulting solution into the milk.
Stir the milk thoroughly (for about 2-3 minutes). Within 10 minutes the milk will begin to thicken. However, the entire coagulation process takes about 40 minutes from the moment the rennet is added. After coagulation is completed, it is necessary to check the readiness and correctness of the resulting clot. You can see the clean compartment.

Working with curds, filling molds and forming cheese heads

Cut the formed curd into cubes with a side of 1.5 - 2 cm.
Then knead the cheese grain for 20 minutes, maintaining approximately the original temperature (it’s okay if it drops a few degrees). The hardness of your finished cheese depends on the kneading time. After kneading, allow the grain to settle to the bottom for 10 minutes.
Before filling out forms, they must be disinfected. To do this, wash the molds well and pour boiling water over them.
Remove the whey to the level of the cheese grain, and then transfer the mixture to the mold.
Leave the mixture in the mold overnight (8-10 hours) at a temperature of 20-22°C. During the first two hours, the cheese head should be turned over as often as possible. This cheese requires a small weight (about 1 kg), since Feta cheese is well pressed even under its own weight. During this time, the starter will continue to increase in acidity. By morning, the cheese should be quite hard, in addition, a sour smell should appear (pH = 4.7-4.8).
Now the resulting mass can be cut into smaller pieces to ensure even salting.

Salting out

To prepare the brine you will need:

1 liter of boiled water;
200 grams of table salt.

Boil water, add salt, stir well until the salt dissolves, strain through and cool the resulting brine.

Place the cheese cubes in the brine for 8 hours.

After 8 hours, remove the cubes from the brine and place them on a drainage mat. Leave for 2-3 days, maintaining the temperature at 10-13° C. The cheese can be covered. The blocks must be turned several times a day, which will help ensure even drying of the surface of the cheese.

Storing Feta cheese in brine

The brine for storing Feta cheese is an 8% brine. The brine should completely cover the cheese during storage. Ripening temperature - 10-13° C. Duration - 30 days. Subsequently, Feta cheese should be stored in a container filled with brine at a temperature of 5-7 ° C until the time of use.

If you find the cheese too salty when you eat it, simply soak it in milk for several hours.

Salad with Feta cheese is an ideal dish for a nutritious breakfast, a full lunch, a light dinner, or as a savory addition to the main course - you can eat salads with Feta cheese on any occasion, which is convenient, and also extremely healthy and very tasty!

When choosing Feta cheese, be sure to read the label! The composition of real Feta cheese includes sheep's milk, possibly a small (up to 30%) content of goat's milk.

How to make salad with feta cheese - 15 varieties

Greek salad with feta cheese

The recipe for the famous Greek salad with Feta cheese will decorate the culinary collection of any housewife.

Ingredients:

Tomato 3 pcs.
Fresh cucumber 1 pc.
Sweet bell pepper 3 pcs.
Sweet onion 1 pc.
Garlic 1 clove
Feta cheese 200 gr.
Olives to taste
Olive oil 50 ml.

Preparation:

Wash the cucumber, tomato and bell pepper thoroughly and dry.
Peel the cucumber.
Cut vegetables into medium-sized cubes.
Chop the garlic with a knife.
Cut the onion into rings.
Cut the cheese separately into large cubes.
Add whole olives to the salad.
Lightly salt and stir all vegetables, season with olive oil.
Place olives and Feta cheese cut into small, neat cubes on top.

Spring recipe for a very healthy vitamin salad.

Ingredients:

Beetroot 2 pcs.
Feta cheese 200 gr.
Arugula salad
Oregano 2-3 leaves
Thyme 2-3 sprigs
Rocket salad 100 gr.
Walnut 50 gr.
Garlic 1 clove
Soy sauce 4-5 tbsp. spoons
Dill 2-3 sprigs
Lemon juice 1-2 tbsp. spoons
Olive oil 100 ml.

Preparation:

Bake the beets in the oven for 30 minutes. Peel and cut into thin slices.
Cut the cheese into large pieces. Marinate the cheese in oil with oregano and thyme.
Wash and dry the salad.
Prepare the sauce.
To do this, chop the walnuts.
Finely chop the garlic.
In a frying pan, fry nuts and garlic in olive oil. Add soy sauce there and heat for 5 minutes.
Add finely chopped dill and the juice of half a lemon to the hot sauce.
Place salad ingredients on a plate. Pour the sauce over the salad.

A traditional salad with the addition of Chinese cabbage suddenly takes on a very piquant taste, but still remains light and satisfying.

Ingredients:

Beijing cabbage 1 head
Tomato 2 pcs.
Feta cheese 100 gr.
Olives to taste
Oregano, salt to taste
Olive oil 50 ml.
Lemon juice 2 tbsp. spoons

Preparation:

Chop the head of cabbage into thin strips, add salt, lightly mash and leave for 15 minutes.

Cut the thoroughly washed tomatoes into cubes.

To ensure that tomatoes keep their shape well, choose fruits that are not overripe.

Cut feta cheese into cubes.

Add diced cheese, tomatoes, halves of olives to the cabbage.

Sprinkle the ingredients with lemon juice, season with olive oil and add oregano.

Mix everything thoroughly.

An amazingly tasty, attractive-looking and, most importantly, healthy vegetable salad with feta, potatoes and tomatoes will win over your family.

Ingredients:

Potatoes 2 pcs.
Tomato 1 pc.
Bell peppers of different colors 3 pcs.
Onion 1 pc.
Cucumber 1 pc.
Olives 50 gr.
Feta cheese 100g.
Olive oil 50 ml.

Preparation:

Wash the potatoes, cut into cubes. Boil until tender in salted water.
Peel and chop the onion.
Wash bell peppers and remove membranes and seeds. Cut beautifully into triangles or squares.
Cut the tomato and cucumber into cubes.
Stir vegetables, add oil and olives.
Cut the Feta cheese and place it on the finished dish.
Salt and pepper the salad.

A juicy summer salad, you will be pleasantly surprised at how well and interestingly the ingredients are combined in it. Fresh mint leaves successfully complement the taste palette.

Ingredients:

Melon to taste
Feta cheese to taste
Ground pepper to taste
Fresh mint to taste

Preparation:

Peel the melon pulp.
Scoop out the seeds from the core of the melon.
Cut the pulp into large cubes.
Cut Feta cheese into cubes.
The cheese and melon pieces should be approximately the same size.
Mix Feta cheese with melon pulp, add fresh mint leaves, cut into thin strips.
Season the salad with ground pepper to taste.
Mix carefully.

Chickpeas are an amazing food rich in plant protein. Thanks to its beneficial properties and beautiful appearance, it is considered the most fashionable product of the 21st century.

Salad ingredients:

Chickpeas 100 gr.
Pumpkin 200 gr.
Onion 1 pc.
Spinach 100 gr.
Garlic 5 cloves
Sugar 1 teaspoon
Salt pepper
Cilantro 50 gr.
Mint 50 gr.
Green onions 50 gr.

Dressing ingredients:

Mustard 1 teaspoon
Salt pepper
Olive oil 2 tbsp.
Vinegar 1 teaspoon
White wine 1 tbsp. spoon

Preparation:

Soak chickpeas overnight and boil without adding salt.
Cut the peeled pumpkin into small cubes.
Peel the onion and cut into slices.
Place pumpkin, onion and garlic on a baking sheet. Salt, pepper and sugar.
Place in the oven for 5-7 minutes at 220 degrees.
Prepare the dressing by mixing all the ingredients.
Immediately pour half of the dressing over the peas.
Grind the feta.
Coarsely chop the green onions, cilantro and mint.
Place on a dish in layers: spinach leaves, peas, vegetables, cheese and herbs.
Drizzle dressing over salad.

Salad with chicken and feta cheese is quick and easy to prepare, and has a spicy taste that many will enjoy.

Ingredients:

Chicken fillet -200 gr.
Feta cheese 100 gr.
Cucumber 1 pc.
Tomato 1 pc.
Vegetable oil 100 ml.

Preparation:

Chicken fillet, boiled in salted water, cut into cubes.
Feta cheese and cucumber cut into cubes
Cut the tomato into slices
Mix all ingredients carefully and add salt.
Before serving, season the salad with vegetable oil.
If desired, add lemon juice to taste.

Preparing this salad will take you no more than 5 minutes, and the energy boost and feeling of satiety will remain for the whole day.

Ingredients:

Iceberg salad 300 gr.
Cucumber 2 pcs.
Tomato 1 pc.
Celery stalk 2 pcs.
Feta cheese 100 gr.
Vegetable oil 50 ml.
Salt and pepper to taste.

Preparation:

Cut the salad into large cubes.
Cut the celery stalk, tomato, cucumber and cheese into small cubes.
Add vegetable oil.
Salt and pepper to taste.

Feta cheese and avocado salad is a truly original recipe! A storehouse of vitamins and taste sensations.

Salad ingredients:

Mix of lettuce green leaves 150 gr.
Avocado 2 pcs.
Onion 1 pc.
Cherry tomatoes 225 gr.
Feta cheese or feta cheese 200 gr.

Dressing ingredients:

Grated zest and juice of 1 lemon
Olive oil 50 ml.
Dijon mustard 1 teaspoon

Preparation:

Cut the avocado in half and remove the seeds. Cut into slices and dip in 2 tablespoons of lemon juice.
Peel the onion and chop thinly.
Place lettuce leaves in bowl with avocado and onion.
Cut the tomatoes in half and add to the bowl. Mix carefully.
Crumble feta cheese and sprinkle on top.
Prepare the dressing. To do this, just put all the ingredients for the dressing in a jar with a lid, shake vigorously and season with salt and black pepper.
Drizzle dressing over salad, toss and serve immediately.

Salad with fried watermelon and feta is an unusual and interesting dish. Prepare it and please your loved ones.

Ingredients:

Watermelon 500 gr.
Feta cheese or feta cheese 200 gr.
Rocket salad 50 gr.
Sesame seeds 1 teaspoon
Vegetable oil 50 gr.
Lemon juice 1 tbsp. spoon.
Salt to taste

Preparation:

Cut the cheese into small cubes.

Peel the watermelon and cut into large cubes.

Fry in a dry frying pan on both sides.

To ensure that the watermelon has a golden brown crust, dry it first with a paper towel on both sides.

Place arugula, pieces of fried watermelon, and cheese on a plate.

Drizzle oil over the salad, sprinkle with lemon juice and sprinkle with sesame seeds.

A very simple, easy to prepare and delicious salad in the Greek style - pasta salad with Feta cheese and a variety of vegetables.

Salad ingredients:

Pasta 250 gr.
Corn, canned 0.5 cans
Black olives without pits 0.5 cans
Bell pepper 0.5 pcs.
Cherry tomatoes 15 pcs.
Feta cheese 50 gr.
Ground black pepper to taste

Dressing ingredients:

Garlic 1-2 cloves
Red wine vinegar 20 ml.
Olive oil 100 ml.
Lemon juice 1 tbsp. spoon
Salt 1 teaspoon
Dry mustard 0.5 teaspoon
Dry oregano 0.25 teaspoon
Honey or sugar 0.25 teaspoons
Dry thyme (or dry dill) to taste
Ground pepper to taste

Preparation:

Boil the pasta. Drain in a colander. Transfer to a bowl.
Cut cherry tomatoes in half. Transfer to bowl with pasta.
Remove seeds from pepper and cut into cubes. Transfer to bowl with pasta.
Add olives, cut into rings, to the salad.
Drain liquid from can of corn. Add corn to remaining ingredients.
Cut the cheese into small cubes.
Add feta cheese to taste.
Pepper and mix gently.
Prepare the dressing.
For the sauce, combine all ingredients in a processor.
Season the pasta salad and toss again.

Summer, sun, sea... This salad will fit harmoniously into your summer menu.

Ingredients:

Peaches 3 pcs.
Feta cheese 100 gr.
Arugula 50 gr.
Honey 1 tbsp. spoon
Olive oil 50 ml.
Balsamic vinegar 1 teaspoon
Ground black pepper to taste.

Preparation:

Cut the peaches into slices.
Pour a little olive oil into the pan, add a spoonful of honey and quickly fry the peaches.
Crumble feta into a bowl.
Add arugula and peaches.
Season with olive oil and add a little balsamic vinegar.
Pepper to taste.

Salad with beef, cucumber and feta cheese is a healthy salad for those who care about their figure and also try to eat healthy.

Ingredients:

Feta cheese 100 gr.
Beef 200 gr.
Cucumber 3 pcs.
Sour cream 100 gr.
Potatoes 3 pcs.

Preparation:

Cut the boiled potatoes into cubes.
Cut the boiled beef into strips.
Cut the fresh cucumber into strips.
Mix all ingredients with sour cream and salt.
Cut Feta cheese into large pieces.
Add to salad.
Gently mix the salad with cheese.

Tabbouleh Salad with Feta Cheese and Cous Cous

The taste of Tabbouleh salad is characteristic of southern Mediterranean cuisine, in general, and Greek cuisine in particular. However, Feta cheese is undoubtedly a Greek element that enriches the taste of the dish.