Feta

Recent Recipes

• 1

  Maroulosalata (Μαρουλοσαλάτα - Greek Lettuce & Dill Salad)

  This refreshingly simple Greek lettuce and dill salad, though less known outside of Greece than its counterpart with cucumbers, tomatoes, kalamata olives, and feta, deserves a place on everyone’s table as often as possible. I first encountered it at an unassuming Greek restaurant in Astoria, Queens, a NYC neighborhood boasting one of the largest Greek communities outside of Greece. There, crisp romaine lettuce ribbons, chilled in an ice bath, were tossed with generous amounts of dill and scallions, and dressed simply with olive oil and vinegar (many purists insist on extra virgin olive oil and white vinegar alone). The maroulosalata technique, with its emphasis on freshness and simplicity, can be applied to almost any salad green, yielding deceptively delicious results. It may not look like much at first glance, but this salad is truly addicting - you'll find yourself going back for more than you expected! While feta cheese is a somewhat polarizing addition, I personally love the salty, creamy dimension it brings.

• 2

  Grilled Squash With Avocado Green Goddess Dressing

  Slicing squash into ¼-inch- thick planks is the best way to maximize contact on a hot grill and add a bit of char without overcooking it. Plus, planks are also easy to work with and they look great dressed up with a drizzle of velvety smooth new Marzetti Simply Avocado Green Goddess Dressing & Sauce, tangy feta cheese, spicy Calabrian chile paste, and crunch pine nuts—all served on a beautiful platter. This summer side tastes great warm, cold, or at room temperature, which makes it the perfect dish for when you have company. If there happens to be any leftovers, chop them up and toss them with a bit of cooked orzo, a little olive oil, and some additional Marzetti Simply Avocado Green Goddess Dressing & Sauce for a lovely pasta salad.

• 3

  Spiced Welsh Lamb Burger With Curried Yogurt From Dale Talde

  The U.K. has a delicious tradition of cooking with lamb, and what better way to taste this tradition than by turning it into a burger? Tender, flavorful Welsh lamb is ground and formed into a patty, then grilled and served on an English muffin for a doubly British dish. Curry is super popular in the U.K. and I love the combination of a light curry with lamb, so I slather the muffin top with a creamy curried yogurt. The homemade piccalilli—a vinegar-based vegetable relish that you’ll need to make 24 hours in advance—is beautifully acidic, which helps cut through the richness of the lamb. When it’s time to serve, I suggest pairing this dish with a nice Scottish Whisky on the rocks to wash it down. This Arbikie1794 Highland Rye has sweet and spicy notes that pair perfectly with the succulent lamb and curried yogurt flavors. —Dale Talde

• 4

  Spinach, Feta, and Artichoke Dip

  My Mom has made a straight forward hot artichoke dip for years that is fabulous, absolutely addictive. For many though, with gads of mayo and cheese, it's a bit much. I took her inspiration and tweaked it a bit to lower the fat level (though its hardly low-calorie), and to amp the flavors by building on the ingredient list, adding lemon for brightness, spinach for some color, sour cream and feta for their tang, and the pine nuts for their earthy crunch. I had someone almost kill me for this recipe at New Years. - Oui, Chef

• 5

  Roasted Artichoke Leaf Appetizer with Feta and Black Olives (& Cheater's Aioli)

  If I’m buying artichokes, it’s almost always because I intend to devour the whole thing—leaves, heart, and stem—with melted butter. But I can appreciate that there are times you’d like to use the hearts for another purpose, and for those times, this recipe is here for you. Years ago, Tara Duggan mentioned roasting artichoke leaves, and the idea stuck in my subconscious until recently when I had a dream about artichoke nachos and woke up determined to make them. (Don’t make me feel weird, tell me this happens to you, too?)

• 6

  Lamb Sliders with Feta Cheese, Red Onions, and Cumin Mayonnaise

  These lamb sliders were inspired by the Lamb Burger I had at The Breslin in NYC, the gastropub owned by British chef, April Bloomfield. The salty feta is the perfect accompaniment to the meaty lamb. It's deliciously simple, yet hearty, just like what you'd expect at any London pub.