Enjoy this Marinated Feta on its own or add it to salads, pasta, chicken, fish, and other favorite meals.
I recently dined at a Greek restaurant and enjoyed an appetizer of olives and marinated feta, which was absolutely delicious. So, with a pantry full of assorted olives, I figured all I needed was the cheese. A quick trip to the grocery store provided me with exactly what I needed to recreate that recipe at home.
This recipe combines the rich, fruity taste of extra-virgin olive oil (EVOO), the tang of brined feta, the savory flavors derived from garlic, oregano, and parsley, the freshness of lemon peel, and some heat from chili peppers and jalapeño. It is crucial to use high-quality olive oil for this dish to extract the most flavor from the recipe. Lesser-quality olive oils can be bitter, which will ruin this recipe.
When purchasing your block of feta, look for Greek varieties stored in brine. That helps make them creamy rather than dry. While most Greek feta is made from sheep’s milk, you may also see it contain up to 30% of goat’s milk. Either way is fine for this recipe. Do not use crumbled feta for this recipe. It is too dry, and you need the moisture in block feta for creamy, flavorful cubes. Discard the brine, as it is not required for this recipe.
I sometimes add sun-dried tomatoes in with the feta. I feel it takes the flavor over the top. Additionally, the marinade enhances the tomatoes’ flavor even further. When preparing your feta, you can cut it into slices if you prefer that over the thick cubes. Bite-sized cubes are ideal for serving at a buffet with toothpicks.
Delicious ways to use marinated feta
In addition to enjoying it on its own, marinated feta can be incorporated into many different meals. You can crumble it into salads, like lentil salad, orzo salad, or watermelon salad, and you won’t believe the explosion of flavors when they come together.
Start your day in a flavorful way by replacing regular feta with this marinated one in a Greek omelet. Crumble it over Greek potatoes, stuffed eggplant, flatbread pizza, or a gyro.
While there are many ways to use the feta, don’t forget about the olive oil marinade. It makes a delicious salad dressing for greens or chilled pasta salads. You can use it to marinate chicken, pork, shrimp, or other types of protein. Finally, grab some crusty bread and dip away.
How do I store leftovers?
The best way to store marinated feta is in an airtight glass jar in the refrigerator for up to 4 days. The feta must be completely submerged in the EVOO to prevent it from spoiling. Remove the marinated feta from the fridge and let it come to room temperature for 30 minutes before serving.
Serving suggestions
Marinated feta is the perfect accompaniment to crackers or bread. I suggest Cheese Crackers, Gluten-Free Crackers, Almond Flour Crackers, Bazlama (Turkish Flatbread), Gluten-Free Flatbread, or Gyro Bread. Create a delicious and colorful appetizer spread with olives, Pickled Green Beans, Pickled Turnips, Pickled Carrots, and this Pickled Beets Recipe. Add a dish of Melitzanosalata Greek Eggplant Dip and some Avocado Hummus and enjoy.
Ingredients
- 8 ounces feta cheese in brine
- 1/2 cup extra-virgin olive oil
- 1 jalapeño thinly sliced
- 2 garlic cloves minced
- 3 dry chili peppers
- 1 1/2 teaspoons dried oregano
- 2 tablespoons chopped fresh parsley
- Zest of 1 lemon
Instructions
- Cut the feta cheese into thick cubes and place them in a clean, dry jar or shallow dish.
- In a small bowl, mix together the extra-virgin olive oil, sliced jalapeño, garlic, dry chili peppers, dried oregano, chopped parsley, and lemon zest until well combined.
- Pour the marinade over the feta cubes, making sure they are covered by at least 1/2 inch of oil. Cover the container and let it sit in the refrigerator for 30 minutes to allow the flavors to blend. Before serving, bring the feta to room temperature.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment