Feta is a Protected Designation of Origin (PDO) product of Greece, besides being the most famous cheese of Greece. PDO identifies a product originating in a specific place, region or country, whose quality or characteristics are essentially or exclusively due to a particular geographical environment with its inherent natural and human factors, and the production steps of which all take place in the defined geographical area. Feta’s special characteristics, that have remained intact over the centuries, were passed down from generation to generation making feta a symbol of local cultural heritage and synonymous with the healthy Greek diet.

Feta PDO is produced in the geographical area of mainland Greece (Macedonia, Thrace, Epirus, Thessaly, Mainland Greece, Peloponnesus) and the department of Lesvos (Lesvos, Limnos, Agios Efstratios). The milk comes from sheep and goat breeds that graze freely in specific geographical areas in Greece, which stand out for their high biodiversity and special soil and weather conditions. The resulting cheese is the delicious and versatile feta, an indelible part of Greek cuisine, whether enjoyed as a snack on its own with a piece of bread, on top of a classic Greek salad, or in the many traditional recipes we all know and love. 

Oven-Roasted Tomatoes with Feta, Olives and Pasta

1/4 cup Greek extra virgin olive oil

6 fresh, ripe plum tomatoes

1 teaspoon dried Greek oregano

1/2 teaspoon Greek sea salt

Freshly ground pepper

1 cup feta, Dodonis

1/3 cup black and/or green Greek olives of your choice

1 pound pasta of your choice

Preheat the oven to 450 degrees F. Place a large pot of water to boil for the pasta. Cook according to package directions, timing it so the tomatoes and the pasta will be ready at the same time. To roast the tomatoes, drizzle about half of the olive oil in a rimmed baking pan. Cut the tomatoes in half and place cut side up in the pan. Drizzle with the remaining olive oil. Sprinkle with oregano, salt, and the freshly ground pepper to taste. Roast in the oven for about 30 minutes or until the tomatoes are shriveled and have reduced in size. The roasting time may vary depending on the size of the tomatoes, their water content, and the strength of your oven, so check them from time to time. Once they reach the desired doneness, remove from the oven and allow to cool slightly. Transfer to a serving dish and toss with feta, olives and the cooked pasta of your choice. Drizzle with additional olive oil, if preferred. Serve immediately.

Salmon with Feta and Olives

10 Kalamata olives, coarsely chopped

3-4 fresh tomatoes, chopped

1 medium red onion, thinly sliced

Greek sea salt and freshly ground pepper to taste

4 salmon fillets

1/2 cup feta crumbles

2 tablespoons Greek extra virgin olive oil

Preheat the oven to 375 degrees F. Place the olives, tomatoes, and onion in a baking pan. Season with salt and pepper to taste and mix together. Place the salmon on top of the olives, tomatoes, and onions. Top with the crumbled feta and drizzle with olive oil. Bake in the preheated oven for 30 minutes or until the salmon is cooked to desired doneness.