A few years ago, M4P friend Amy brought this amazing Boba Feta Snack to our May the Fourth Party. It had nothing but gorgeous, out-of-this-world Feta cheese, tomatoes and cucumbers. And really, who could possibly ask for more? (I admit it, I’m a big fan of cheese!) Just like any good cheese snack, the less interfering with the cheese the better, and this was so good, you didn’t even need (or want) crackers. (Woo-hoo, gluten-free)!
… and of course, the dish was even better because Amy had made such a cool sign to go with it!
With a dish this simple, using quality ingredients is what makes or breaks it, so make sure you splurge on really good cheese and veggies.
- GOOD Feta Cheese
- Cucumbers (I prefer English)
- Ripe Tomatoes
- Olive Oil (optional)
- Take out ingredients from fridge, and let sit until room temperature.
- Wash, dry and cut the veggies.
- Cut cubes of the cheese.
To get a good Feta, go to your local cheese shop (Whole Foods has great selection) and ask them for recommendations (and samples!). You don’t have to get the most expensive, but you should expect to pay $15-20/lb for a decent cheese. Most of the less expensive, off-the-shelf, pre-packed Feta are way too dry and chalky. Those work OK for salads, but I wouldn’t recommend them for this. You can also check at Costco, they occasionally carry Feta chunks that are quite good.
When you look for a Feta, it should be white and only contain sheep (or goat) milk, rennet and salt. It should definitely not be dry, chalky, or pre-crumbled. Some people say only Greek Feta will do, but I have had some other mediterranean Feta that were exceptional too.
Feta cheese is a bit on the salty side – which is why it is so fantastic with tomatoes and cucumbers! YUM!!! But it if it is too salty, you can rinse it or let it sit in water for a while – it will draw some of the salt out. Make sure you dry it after.