Best Feta for a True Greek Salad (Roussas)

The heart of an authentic Greek salad is real feta—brined, tangy, and crumbly. Roussas produces PDO feta in Thessaly, Greece, with the creamy texture and balanced salinity that Greek salad demands

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What Makes Great Feta

  • PDO: produced in specific Greek regions with strict traditional methods
  • Brined & matured for flavor and texture
  • Sheep & goat milk for authentic character
  • Creamy-crumbly texture that breaks into luscious shards
  • Why Roussas Feta:
  • PDO-certified, crafted in Thessaly, Greece

    Clean, creamy profile with balanced salt

    Crumbles easily—holds shape in salads and warm dishes


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Fast USA shipping; keep refrigerated in brine after opening.

  • Quick Greek Salad (Horiatiki)

Method:

Chop ripe tomatoes, cucumber, red onion; add Kalamata olives.

Top with a generous slice (or big crumble) of Roussas feta.

Season with sea salt, oregano, and cracked black pepper.

Dress with a good pour of Sparta Gourmet EVOO and a splash of balsamic (optional).

Serve with crusty bread.

  • Perfect Pairings:


Olive oil: Sparta Gourmet EVOO
Balsamic/Glaze: Greek Balsamics

Storage & Use:

  • Keep feta submerged in brine; refresh with lightly salted water if needed.
  • Use within 5–7 days after opening for best texture and flavor.


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FAQ

Is Roussas feta PDO?

Yes—PDO feta made in Greece under protected designation standards

Brine or vacuum-packed?

Brine retains moisture and flavor. If vacuum-packed, transfer leftovers to light brine after opening.

Can I grill or bake feta?

Yes—feta bakes and grills beautifully for warm salads, wraps, and appetizers.