Marinated Feta

Love feta? Then you are going to love this recipe

More feta, more betta, am I right? This marinated feta is a recipe to add to the books. Creamy, salty feta marinated in herbs, chilies, and olive oil. Done in mere minutes, this flavorful feta cheese is a perfect appetizer for a crowd or a secret condiment in the fridge. With dozens of ways to enjoy, this marinated feta might just become a staple in your house.

WHAT YOU’LL NEED FOR MARINATED FETA

• Feta Cheese – You’ll need a brick of feta—sorry, no crumbles here! The best feta to use is the one sold in brine. I find that this type of feta not only offers a better taste but also a better texture. While marinated crumbles might sound appealing, the crumbled feta you buy in a box is often coated with an anti-caking powder to prevent sticking. We don’t need that in this recipe.
• Calabrian Chilies –Don’t worry, this dish isn’t spicy, but it can have the slightest kick, especially if you get a bite of a chili. The number of chilies added is up to you. Personally, I add 5-6, but if you’re looking to up the heat, feel free to add more.
  • Substitute: While I love using whole Calabrian chilies because they provide great buildable heat and fantastic flavor, you can also substitute 1-2 teaspoons of crushed Calabrian chilies. If you’re out of both, you can make this with 1/4 to 1/2 teaspoon of chili flakes.
• Lemon – Fresh lemon only. The lemon wedges and squeeze of juice brighten up this salty tangy cheese.
• Thyme – Fresh only!
• Cilantro – Adds a great bright fresh flavor to the marinated feta.
  • Substitute: If you’re someone who cannot stand this herb, feel free to swap it for parsley. This will change the overall flavor from bright and fresh to a bit earthier (dare I say grassy).
• Olive Oil – Use a high-quality olive oil, but try to stay away from a strongly flavored extra virgin olive oil (EVOO). At the end of the day, you want the other flavors added to the jar to stand out—the heat of the chilies, the earthiness of the thyme, the brightness from the cilantro. A strong EVOO will completely overpower these flavors. Depending on the size of the jar you use to store the feta, it will determine the amount of oil you need. The feta needs to remain submerged.

TOOLS NEEDED

• Jar – You’ll need a glass jar or even Tupperware to store the marinated feta in. My personal preference is Weck Jars for their tight seal, but a mason jar also works well. The Weck jar photographed is the 19.6 oz jar, which fits the 10 oz of feta and all the add-ins perfectly.

HOW TO MAKE MARINATED FETA

Cut the Feta – Slice the feta into desired cuts, either slices or cubes.

Assemble the Jar – Place the cut feta in the cleaned jar, layering in the thyme, lemon slices, cilantro, and sliced chilies as you go to evenly distribute the ingredients. Pour the olive oil over the feta, ensuring that all the feta is covered. Seal and place in the fridge.

Wait… – This marinated feta can be enjoyed as soon as 20 minutes later; however, it is really best to wait a few hours so the flavor can develop.

Did your olive oil congeal in the fridge? That happens, especially with good olive oil. No worries. When you are ready to eat, take out the desired amount from the jar (if not eating it all) and let it come to room temperature (approximately 30 minutes). Do not let the entire jar come to room temperature if you are only eating a portion. If you are impatient you can pop the desired amount in the microwave for 5 seconds.

HOW TO SERVE

You might just find yourself eating this herby feta out of the jar… it is that good. However if you are looking for other ways to enjoy check out the below.

• Crusty Bread / Mezze Board – Marinated feta makes a fantastic addition and elevates a mezze board with crusty bread and pita chips. Pair it with Creamy Hummus, Baba Ganoush, and Labneh to round out the board.
• Pizza – Crumble some feta over a flatbread or pizza. May I recommend my Lemon and Anchovy Pizza?
• Salad – Replace regular feta with this marinated version for another layer of flavor.
• Pasta Dishes – Need a quick weeknight dinner? Crumble this feta over hot pasta to melt the cheese and make a creamy and delicious 10-minute meal. Add this feta to cold pasta salads to level up the dish.
• Eggs –Feta egg anyone? This feta would be great to use to make fried feta eggs, or crumble it over scrambled eggs or an omelet.
• Garnish – Crumble over soups and stews to add a pop of flavor and creaminess.

STORING

This marinated feta can be stored in the fridge for 1 to 2 weeks. It would probably last longer however there is always a risk for bacteria when storing food in olive oil so its always best to lean on the shorter timeframe. Always remove the feta with a clean utensil when serving, and make sure that the feta remains submerged in oil at all times. When the feta is done (or almost done) this oil would be a great add in salad dressings.