Herb Marinated Feta

Feta5Sometimes even Feta needs to feel special. Sitting still and alone in that murky brine inside the refrigerator might become boring. Maybe she wants to do more than get crumbled onto a salad. Maybe she’s grown tired of being an accessory on the table next to the olives and bread. Maybe she sometimes feels like she’s more than just AN ingredient, but rather, she’s THE ingredient. Today, with this simple technique, she’s all dressed-up and ready to dance ζεϊμπέκικο (Zeibekiko) with your taste buds.

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If you’re not great in the kitchen, this recipe is a good place to start. Your family, friends and party guests will be impressed beyond belief when you tell them that you marinated these little nuggets yourself.

Feta6Marinated Feta is unbelievably simple to prepare. Once marinated, these little cubes are so handy. Simply serve them as-is with toothpicks and sliced French baguette, or get a little creative and press them into your Panini or skewer them with marinated artichokes and sundried tomatoes and serve as an appetizer. I served these feta cubes as an appetizer at a dinner party recently, skewered on wooden picks with baby heirloom tomatoes and pitted kalamata olives. I’m happy to say they proved to be a hit!

Feta10This is an easy go-to recipe for a flavorful and festive party appetizer. Marinate at least three or four days before your party for the feta to really soak in the flavors. I find the longer they bathe in the herbs and olive oil the better the flavor, however, you probably want to consume the feta before 2 weeks.

Feta9Once you’ve used up all your marinated Feta cubes, DO NOT TOSS OUT THE LEFT-OVER OIL and HERBS. I repeat. DO NOT TOSS OUT THE LEFT-OVER OIL and HERBS. Toss it into a salad, atop warm pasta, warm cooked vegetables, dip some bread into it, drink it straight from the jar… whatever you do DO NOT TOSS OUT THE LEFT-OVER OIL because it is flavorful and delicious and flavorful.

Don’t toss it out. ;)

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RECIPE:

1 teaspoon dried crushed red pepper flakes

1 tablespoon dried crushed oregano

2 garlic cloves, minced or pressed (pressed yields more garlic flavor.)

2 tablespoons fresh basil, chopped fine

2 tablespoons fresh rosemary, chopped fine

2 tablespoons fresh cilantro or Italian parsley, depending on your taste, chopped fine

2 teaspoons finely grated lemon peel

¼ teaspoon fresh ground pepper

1 cup feta cheese, cut into ½ inch squares

1 1/2 – 2 cups olive oil

DIRECTIONS:

Feta11Placed herbs, spices, pressed garlic and lemon peel into a good-sized glass jar. I use an old jelly jar and it works perfectly.

Feta14Add a little olive oil and stir or swish the herbs around to loosen them up. Gently place the feta squares into the jar and cover with the remaining olive oil.

Feta13Place the lid on the jar and gently tip the jar over to release the herbs from the bottom. Careful not to toss or shake so as to not break up the feta squares. Do this a few times to make sure the feta squares are coated with olive oil and herbs. Allow to sit for a few minutes before tipping the jar over again. Repeat a few more times before placing into the refrigerator for some serious marinating.

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Allow the feta to marinate for 2-4 days, up to a week.

Allow the jar to sit at room temperature for about 15-20 minutes before removing the squares of feta from the jar.

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Recently served at a dinner party among the dip bar – big hit!
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Skewers left-over from the party are tossed into a small container to be enjoyed for a snack the next day!

©2014 by Alexandra Salidas Roll, Figs & Feta, LLC.

Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC.  Please do not reprint this recipe without permission.  If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source.  Thank you!


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