This recipe describes how to prepare “Irresistible Marinated Feta Cheese,” a simple yet elegant appetizer or snack that highlights the tangy, salty notes of feta cheese infused with aromatic herbs and spices. The image prominently features a rustic, possibly ceramic, bowl filled with numerous cubes of white feta cheese. Each cube is generously coated in what appears to be a shimmering olive oil, adorned with specks of green herbs like parsley or oregano, and hints of red, possibly dried chili flakes or sun-dried tomatoes, adding both visual appeal and a gentle warmth. The overall presentation suggests a dish that is both fresh and rich in flavor, perfect for entertaining or as a flavorful addition to various meals. It’s a fantastic make-ahead option, as the flavors deepen with time, making it even more irresistible.
Ingredients:
For the Marinated Feta Cheese:
- 1 block (about 8 oz or 225g) high-quality feta cheese, preferably packed in brine, or a good quality block of “botana queso panela” if you prefer a milder, firmer cheese.
- ½ cup (120ml) extra virgin olive oil (use a good quality oil for best flavor)
- 2 cloves garlic, thinly sliced or minced
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh oregano, finely chopped, or 1 teaspoon dried oregano
- 1 teaspoon dried red pepper flakes (adjust to your spice preference)
- ½ teaspoon black peppercorns, lightly crushed, or ¼ teaspoon freshly ground black pepper
- 1 bay leaf (optional, for subtle aroma)
- Strips of lemon zest from ½ a lemon (optional, for brightness)
Equipment:
- Cutting board
- Sharp knife
- Small mixing bowl or jar with a lid
- Fork or spoon for stirring
- Airtight container or glass jar for storage
Instructions:
Part 1: Prepare the Feta Cheese
- Drain and Pat Dry: If your feta cheese is packed in brine, carefully remove it from the brine. Place the block of feta on a few layers of paper towels and gently pat it dry. This step helps the cheese better absorb the marinade.
- Cut Feta: Using a sharp knife, cut the feta cheese into evenly sized cubes, approximately 1-inch (2.5 cm) in size. The image shows perfectly cut, uniform cubes. This size is ideal for ensuring each piece gets well coated with the marinade and is easy to pick up and enjoy.
Part 2: Prepare the Marinade
- Combine Marinade Ingredients: In a clean, dry glass jar or a small mixing bowl, combine the extra virgin olive oil, thinly sliced or minced garlic, finely chopped fresh parsley, fresh or dried oregano, dried red pepper flakes, lightly crushed black peppercorns, and the optional bay leaf and lemon zest strips.
- Stir Well: Stir all the marinade ingredients together thoroughly to ensure the herbs and spices are evenly distributed in the oil.
Part 3: Marinate the Feta
- Add Feta to Marinade: Gently add the cubed feta cheese to the prepared marinade.
- Ensure Full Coverage: Carefully toss the feta cubes with the marinade, using a spoon or spatula, until each piece is thoroughly coated. Make sure the oil completely covers the cheese as much as possible to ensure proper marination and preservation. If using a jar, you can gently shake it to coat the cheese.
- Cover and Refrigerate: Cover the bowl or jar tightly with a lid or plastic wrap. Refrigerate for at least 4 hours to allow the flavors to meld and deepen. For the best results, it is highly recommended to marinate the feta for at least 24 hours, or even up to 2-3 days. The longer it marinates, the more flavorful the cheese will become.
Part 4: Serve and Store
- Bring to Room Temperature (Optional): Before serving, remove the marinated feta from the refrigerator about 15-30 minutes beforehand to allow it to come closer to room temperature. This will enhance the flavors and soften the oil slightly, making it more enjoyable.
- Serve: Serve the Irresistible Marinated Feta Cheese directly from the bowl or jar. You can use a slotted spoon to serve the cheese cubes, allowing some of the flavorful oil and herbs to accompany them.
- Serving Suggestions: This marinated feta is incredibly versatile:
- As an appetizer with crusty bread, crackers, or pita bread.
- Added to salads (Greek salads, green salads).
- Sprinkled over roasted vegetables.
- Mixed into pasta salads.
- Served as part of a Mediterranean-inspired mezze platter with olives, sun-dried tomatoes, and cucumbers.
- Used as a topping for grilled chicken or fish.
- As a flavorful addition to scrambled eggs or omelets.
- Storage: Store the leftover marinated feta cheese in an airtight container or jar, ensuring the cheese remains submerged in the olive oil, in the refrigerator for up to 1-2 weeks. Over time, the flavors will continue to develop.
Tips for Success:
- Quality Feta: The quality of your feta cheese significantly impacts the final taste. Opt for a good quality, firm feta, ideally made from sheep’s or goat’s milk, which offers a richer flavor and creamier texture. “Botana queso panela” is also mentioned as an option, which is a fresh, white, unripened cheese, milder than feta.
- Fresh Herbs: While dried herbs can be used, fresh parsley and oregano will provide a more vibrant and aromatic flavor to your marinade.
- Don’t Skimp on Olive Oil: Use a high-quality extra virgin olive oil. It forms the base of your marinade and contributes significantly to the overall flavor of the dish.
- Adjust Spices: Feel free to adjust the amount of red pepper flakes to your liking. If you prefer more heat, add a little extra. If you’re sensitive to spice, reduce or omit them.
- Variations:
- Citrus: Add thin slices of orange or lemon along with the zest for a brighter, more citrusy flavor.
- Herbs: Experiment with other fresh herbs like thyme, rosemary, or dill.
- Peppercorns: Instead of black peppercorns, try a mix of rainbow peppercorns for a more complex aroma.
- Sun-Dried Tomatoes: Add finely chopped sun-dried tomatoes (oil-packed, drained) to the marinade for an extra layer of savory flavor.
- Olives: Toss in some pitted Kalamata or green olives for a briny addition.
- Oil Solidification: The olive oil may solidify in the refrigerator. This is normal. Simply let it sit at room temperature for a bit before serving, or gently warm it in a microwave for a few seconds (being careful not to cook the cheese) to liquefy the oil.
- Meal Type: This Marinated Feta Cheese is a savory dish, typically served as an appetizer or a component of a larger meal. It is not a dessert such as Super Moist Chocolate Truffle Cake, Irresistible Chocolate Mousse Cake with a Smile, Decadent Chocolate Ganache Layer Cake, Double Chocolate Cream Dream Cake, Fluffy Japanese-Style Blender Sponge Cake, Delightful Strawberry Crunch Cookies, No-Bake Cherry Cheesecake Lasagna, Southern-Style Blackberry Cobbler, Easy No-Bake Peanut Clusters, Lemon Blueberry Cheesecake, Homemade Fruit Cake, Classic Apple Bundt Cake, Creamy Lemon Pudding, Leche Flan, Fluffy Asian-Style Sponge Cakes (Mamon), Super Soft Vanilla Breakfast Cake, Lemon Meringue Cheesecake, World’s Best Butter Cookies, Classic Homemade Strawberry Cake, Healthy Carrot Cake, Homemade Creamy Ice Cream, Mini Cherry Cheese Danish, Pineapple Pecan Cream Cheese Pound Cake, Caramel Cream Cheese Pound Cake, Orange Blender Cake, Blueberry Bundt Cake, an unnamed chocolate pie in image_ba1c7c.jpg, Maple Cream Pie, Vanilla Custard Puff Pastry Squares, Sweet Milk Fudge Squares, Strawberry Banana Pudding, Pineapple Upside Down Cupcakes, Fried Apple or Peach Pies, or Peach Cobbler. It belongs to the same broad category of savory dishes as Savory Sheet Pan Egg Muffins, Sizzling Chinese Pepper Steak with Onions, Longhorn Steakhouse Parmesan Chicken, Chicago Style Deep Dish Pizza, Dorito Taco Salad, Hearty Ground Beef Cabbage Soup, Pan-Fried Cod with Lemon Butter Sauce, Crispy Ground Beef Rolls, Southern-Style Cheddar Cheese Quick Bread, Fish Cutlets, Old Fashioned Salisbury Steak, Shepherd’s Pie, Braised Oxtail, Garlic Parmesan Fried Lamb Chops, Mac and Cheese, Pepperoni Pizza Bombs, Garlic Butter Lobster and Scallops, Fresh Napa Cabbage Salad, Lemon Curd, or a simple loaf of bread.