Marinated feta cheese is a luxurious yet simple way to elevate your cheese game. This Mediterranean-inspired version infuses creamy, tangy feta with aromatic herbs, zesty citrus, and a gentle kick of spice, all bathed in golden extra virgin olive oil. The result is a versatile, flavor-packed cheese that can be served as an appetizer, tossed into salads, crumbled over roasted vegetables, or simply enjoyed with warm crusty bread.
The beauty of this recipe lies in its adaptability. You can tailor the herbs and spices to suit your mood or the season—think rosemary and lemon zest for brightness, or sun-dried tomatoes and oregano for a deeper, earthy profile. Once marinated, the feta becomes more than just cheese—it becomes a centerpiece of flavor, texture, and visual appeal. Whether you’re hosting a dinner party or preparing a cozy mezze platter for two, this marinated feta will steal the show.
Ingredients:
For the Marinated Feta:
- 300g (about 10 oz) block of feta cheese (preferably Greek, in brine)
- 1 cup extra virgin olive oil (or enough to fully submerge the feta)
- 3 sprigs fresh rosemary
- 2 sprigs fresh thyme (optional)
- 1 garlic clove, thinly sliced
- ½ tsp red chili flakes (adjust to taste)
- ½ tsp whole black peppercorns
- Zest of 1 lemon (use a microplane or fine grater)
- 4–5 strips of sun-dried tomatoes (optional, chopped)
- 1 tsp dried oregano or za’atar (optional for a Middle Eastern twist)
- A few olives or capers (optional for briny depth)
Equipment:
- Sterilized glass jar with a tight-fitting lid (500ml or larger)
- Sharp knife and cutting board
Instructions:
1. Prepare the Feta
- Remove the feta from its brine and gently pat it dry with a paper towel.
- Cut the feta into 1-inch cubes. Be gentle, as feta is crumbly and can break easily. If you prefer, you can also leave it in larger slabs for a more rustic presentation.
2. Layer the Flavors
- In your sterilized jar, begin layering the feta cubes with the herbs, garlic slices, lemon zest, chili flakes, and any optional ingredients like sun-dried tomatoes or olives.
- Try to distribute the aromatics evenly throughout the jar so every bite of feta is infused with flavor.
3. Add the Olive Oil
- Slowly pour the olive oil into the jar, making sure all the feta is completely submerged. This not only preserves the cheese but also allows the flavors to meld beautifully.
- Gently tap the jar on the counter to release any air bubbles and ensure the oil settles around the cheese.
4. Seal and Marinate
- Seal the jar tightly and place it in the refrigerator.
- Let the feta marinate for at least 24 hours before using. For best results, allow it to sit for 2–3 days. The longer it marinates, the more intense and complex the flavor becomes.
5. Serve and Enjoy
- Before serving, bring the jar to room temperature to allow the olive oil to liquefy (it may solidify in the fridge).
- Use a clean fork or spoon to remove the feta, and drizzle the infused oil over salads, grilled vegetables, or bread.
Serving Suggestions:
- Serve with warm pita, focaccia, or sourdough as part of a mezze platter.
- Crumble over roasted beets, grilled zucchini, or a fresh tomato salad.
- Add to grain bowls with quinoa, chickpeas, and cucumbers.
- Use the leftover oil as a flavorful base for salad dressings or marinades.
Would you like a spicy harissa version or a citrusy herb blend next? I’d love to help you craft a signature marinated feta that reflects your bold culinary style.