This easy marinated feta is made with a block of feta, fresh (or dried) herbs, spices, lemon and olive oil, and is perfect as an appetizer, on a cheeseboard or on a salad.
Servings: 8 people (1oz servings)
- 8 ounce block of feta cheese
- 2 tablespoons diced green onions or chives
- 2 tablespoons mixed fresh herbs (or 1 tablespoon dried herbs) See Recipe Notes
- 1 teaspoon black peppercorns (optional)
- ½ teaspoon red chili flakes
- 1 lemon, zested + juiced
- 1 cup olive oil (amount approximate)
If feta is packed in brine, drain the brine.Cut the feta into ½-inch cubes. Add the feta to a small serving bowl or a glass jar. Top feta with onions, herbs, peppercorns, red chili, lemon zest and juice.Pour the olive oil over the cheese. Arrange the cheese so that it's mostly (or completely) covered with the oil.Move to the refrigerator and marinate for at least 3 hours or overnight. The oil will harden in the fridge, so move it to room temperature about 30 minutes before serving.The cheese will last for up to 3 days if kept refrigerated. Leftover oil can be used in salad dressings or sauces, but should be consumed within 3 days. (See recipe notes for longer oil preservation options.)
Herbs: This marinated cheese works especially well with herbs such as rosemary, thyme, oregano, and mint. If possible, use a mixture of 2-3 different herbs.
Preserving oil: Leftover oil can be preserved longer if frozen within 2-3 days. For easy freezing, try pouring the oil into a portioned silicone mold (such as an ice cube tray), and then moving the frozen oil cubes to a freezer bag. Use frozen oil within 6 months.
Calories: 320kcal | Carbohydrates: 3g | Protein: 4g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 320mg | Potassium: 49mg | Fiber: 1g | Sugar: 2g | Vitamin A: 256IU | Vitamin C: 9mg | Calcium: 147mg | Iron: 1mg