Before I was married, I went on a 5 week long European trip to Israel, Italy, and Greece. I still remember visiting Athens. It was June, it was warm, and noisy, and dirty. I remember eating the best gyros I had ever had up to that point. It’s also where I fell in love with feta cheese.
I still remember ordering what North Americans often call a “village salad”, which does not include lettuce, it’s basically tomatoes, cucumber, onion, oil and vinegar, olives, and feta cheese. I’ve always preferred this over the “Greek salad” you get in a restaurant with that iceberg lettuce that I’ve never been a fan of. The only problem was, it came covered in feta cheese. I wasn’t a fan.
By covered, I meant you literally couldn’t see what was underneath. It wasn’t crumbled, it was a slab of feta, cut thin, but in a huge rectangular shape. When I tried to eat around it, it would just crumble and stick to the beautiful, fresh vegetables.
There was no way around it. I was eating a slab of feta.
Except this feta was unlike any I’d had before. It was sharp and salty and was such a beautiful complement to the fresh vegetables. All of a sudden I wasn’t so sad about this slab of cheese.
I never looked back. The love affair with feta continues. It is the second feta recipe I have on this blog for snack purposes only. I’ll try and branch out.
But first, I’ll eat this for lunch.
- 8 oz feta cheese
- 3 TAB olive oil
- 2 garlic cloves, minced
- finely grated peel of 1 lemon
- freshly ground pepper
- 1/2 TAB lemon juice or more if you like it lem
- 3 TAB chopped dill
- 2 TAB diced chives
Place feta, oil, garlic, peel, juice, and a few grindings of black pepper in a food processor. Process until it starts to combine but still is chunky with some texture. Transfer to bowl. Stir in dill and chives. Keep covered and refrigerated if not using right away.