Herb-Marinated Feta Cheese

By Muhammad Faizan

Herb-Marinated Feta Cheese

A simple, elegant, and outrageously delicious appetizer made from feta cubes marinated in olive oil, herbs, and spices.

Description

Herb-Marinated Feta is a Mediterranean classic where creamy feta cheese is cut into cubes and soaked in extra-virgin olive oil mixed with herbs, chili flakes, and aromatics. The marinade enhances the feta’s richness and adds layers of savory, tangy, and slightly spicy flavor. It’s perfect for parties, charcuterie boards, picnics, or simply enjoying at home with warm bread.

Ingredients

  • 300–400 g block of feta cheese (preferably firm, not crumbled)

  • ½ cup extra-virgin olive oil

  • 1–2 garlic cloves, thinly sliced

  • 1 tbsp dried oregano (or fresh)

  • 1 tbsp dried basil

  • ½ tsp chili flakes (adjust to taste)

  • 1 tsp dried thyme

  • Freshly ground black pepper (optional)

  • Zest of ½ lemon (optional but amazing)

  • 1–2 tsp chopped fresh herbs like parsley, dill, or rosemary (optional)

Instructions

1. Prepare the feta

  • Cut the block of feta into even cubes (as shown in your image).

  • Place them gently in a shallow dish or jar.

2. Prepare the marinade

In a small bowl, mix:

  • Olive oil

  • Garlic

  • Oregano

  • Basil

  • Thyme

  • Chili flakes

  • Lemon zest (if using)

3. Combine

  • Pour the marinade over the feta cubes, making sure everything is coated.

  • Add fresh herbs on top if desired.

4. Marinate

  • Cover tightly and refrigerate at least 2 hours.

  • Overnight gives the BEST flavor.

5. Serve

  • Serve at room temperature.

  • Enjoy with crusty bread, crackers, pita, olives, or roasted veggies.

Servings

  • Makes 4–6 appetizer servings.

  • For a party, double or triple the recipe.

Notes & Tips

✔ Use firm feta

Greek feta made with sheep’s milk (or sheep + goat) holds its shape best.

✔ Good olive oil matters

This becomes part of the flavor—use a fruity, good-quality extra-virgin olive oil.

✔ Don’t skip marinating time

The flavor deepens dramatically after a few hours.

✔ Add-ins you can try

  • Sun-dried tomatoes

  • Cracked pepper

  • Rosemary sprigs

  • Orange zest

  • Whole peppercorns

  • Roasted garlic instead of raw

✔ Storage

  • Keeps up to 7 days in the fridge.

  • Make sure the feta is fully submerged in oil.

Nutritional Info (per serving, approx.)

  • Calories: 220–260

  • Protein: 6–7 g

  • Fat: 20–23 g

  • Carbohydrates: 1–2 g

  • Sodium: Moderate–high (feta is salty)

  • Calcium: Good source

Benefits

  • High in calcium → supports bone health

  • Rich in healthy fats from olive oil

  • Contains probiotics (from aged feta)

  • Keto-friendly & low-carb

  • Easy make-ahead appetizer

  • Mediterranean-diet approved

Q&A About This Recipe

Q1: Can I use crumbled feta?

Not recommended. It will fall apart and won’t marinate the same way. Always use a solid block.

Q2: Can I use flavored olive oil?

Yes! Lemon, garlic, basil, or chili-infused oils work wonderfully.

Q3: Can I serve it warm?

Yes. Warm gently in a pan on low heat for 1–2 minutes to release extra aroma (do not melt it completely).

Q4: Can I reuse the leftover marinade?

Absolutely! Use it on pasta, salads, roasted vegetables, or bread dipping.

Q5: What can I pair it with?

  • Sourdough bread

  • Charcuterie board

  • Greek salad

  • Roasted potatoes

  • Grilled chicken or fish

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