- 1 slice of feta cheese, approx. 3/4 inch thick
- 2-3 Tbsp of olive oil (add more if you like to)
- 2 pinches of dry oregano (or fresh, if you like)
- pepper (optional)
- crusty bread (can be fresh or several days old)
- Place the slice of feta on a plate.
- Pour the olive oil over the feta. It will slip over the cheese onto the sides of the plate.
- Sprinkle with 2 pinches of oregano or to taste.
- Optional add a couple of turns of pepper from your pepper mill.
- Allow dish to sit on the counter for 15 minutes or so (it can sit for hours).
- When you’ve eaten the cheese, use the bread to wipe up the remaining oil and cheese bits.
Notes on Feta Cheese with Olive Oil and Oregano
- Not all oregano is made equal. Depending on the region, some oregano is sweeter, bitterer or spicier than others.
- Most Greek meals include a plate of feta cheese. The olive oil smooths out the sharpness of the cheese and brings out its flavours.
- When buying feta cheese, make sure you taste it first to determine the amount of saltmines you enjoy.
- Generally, locally produced feta-like cheese will be less salty than imported feta-proper because the imported feta needs the salt-brine to preserve it during the voyage. If saltier feta is the case, you can always put it in water for some time, so that the brine is washed off. (Don’t worry, nothing is going to happen to the cheese.) Change the water as needed, let the cheese dry and serve.
- Most Canadian or North American feta-like cheese is made with cow’s milk. People who are lactose-sensitive may want to try feta cheese made from sheep and goat milk.