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Ingredients
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Feta Cheese
Method
Feta Cheese
Drain and Prepare
Remove the block of feta from its brine or packaging. Place it in a fine-mesh sieve or on a plate lined with paper towel and let it drain for 5–10 minutes to remove excess liquid. Pat gently with additional paper towel to dry the surface—this helps create clean, dry crumbs rather than a mushy texture.
Crumble by Hand
Place the drained feta on a cutting board or in a shallow bowl. Using your fingers, break the feta into small to medium pieces, squeezing gently to form crumbly curds. For finer crumbles, press the feta through a coarse grater or use the large holes of a box grater. Continue until you have the desired crumb size.
Optional: Season and Marinate
If you want marinated feta, transfer the crumbled feta to a small bowl or jar. Add the olive oil, lemon juice, freshly ground black pepper, and dried oregano or za'atar. Gently fold to combine, taking care not to overwork the curds. Cover and let sit at room temperature for 20–30 minutes or refrigerate for up to 24 hours to develop flavor.
Finish and Garnish
If marinated, give the feta a final stir before serving. Sprinkle chopped fresh parsley or dill over the crumbled feta just before serving if desired. Taste and adjust seasoning (a light additional crack of black pepper) as needed.
Storage
Store unused plain crumbled feta in its original brine or in a small airtight container covered with a little fresh brine or olive oil in the refrigerator for up to 5–7 days. Marinated feta will keep for 3–4 days refrigerated. Discard if it develops off odors or mold.