Herbed feta

8 servings
10 min
Very Easy
Fresh herbs transform ordinary feta into an irresistible topping for Mom's classic fresh tomato pasta!


Number of serving: 8
Fresh herbs have a much better flavor, but you can use dried herbs. Just give them time to soak up the moisture from the cheese.

1 lb good quality feta (Valbresso)

1/2 bunch fresh mint

1/2 bunch fresh tarragon

1 bunch sweet basil

1/2 bunch fresh parsley

freshly cracked black pepper


  • Pour icy cold water into a bowl and immerse trimmed herbs. Gently wash soil from the leaves. Drain
    and settle them onto a clean kitchen towel for a few minutes, until most of the water has evaporated.
  • Chop herbs by hands and add to a clean mixing bowl.
  • Remove feta from brine and crumble gently with a fork. Avoid mashing.
  • Add feta to the herbs and toss until well incorporated.
  • Finish with some freshly cracked black pepper.
  • Store refrigerated in a plastic container with lid for up to 1 week.


Herbed Feta, photo 1
Herbed Feta, photo 2


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