Marinated Feta Cheese
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
Fridays nights are prime time for cheese boards-for-dinner. Marinating your own feta is a bonafide power move in the kitchen. Save the flavorful oil for adding to vinaigrettes or tossing with pasta or roasted vegetables.
This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every weekend!
- Recipe Card
Recipe Card
For the Marinated Feta
ingredients
- 16 ounces Greek feta cheese, cut into 1-inch cubes
- 4 strips lemon zest, plus juice of one lemon
- 4 dried chilis
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano
- 2 bay leaves
- 1 teaspoon black peppercorns, lightly crushed
- 1 3/4 cups olive oil
For Serving
ingredients
- 4 celery stalks, trimmed and cut into batons
- 4 large carrots, peeled and cut into batons
- 1 large english cucumber, cut into oblong batons
- 1 bunch radishes, cleaned and halved
- 1 (12 ounce) jar roasted red peppers, cut into strips
- 1 assorted olives
- 1 (12 ounce) pack Pita Chips, for serving
Method
Step 1
To a quart sized mason jar add feta, lemon zest and juice, chiles, thyme, oregano, bay leaves and black peppercorns. Add olive to the jar, then seal with lid and shake to evenly distribute the aromatics. Let sit in the fridge for at least 8 hours before serving. Allow feta to come to room temperature before serving.
Step 2
To serve, add feta to a bowl and place on a platter. Adorn with celery, carrots, cucumbers, radishes, roasted red peppers, olives and pita and serve.
Step 3
Leftover feta can be stored in an airtight container in the fridge for up to 5 days. Remaining oil can be used in marinades and dressings.