Of course! Marinated feta cheese is one of the simplest and most impressive things you can make. It transforms a simple block of feta into a flavorful, versatile condiment.
The basic principle is to submerge feta cheese in quality olive oil and your choice of aromatics. The oil acts as a preservative and a carrier of flavor, while the herbs and spices infuse the cheese over time.
Here is a comprehensive guide, from a classic recipe to creative variations and serving suggestions.
The Ultimate Marinated Feta Recipe
This is a fantastic base recipe that you can customize endlessly.
Ingredients:
· The Cheese:
· 200-250g (7-9 oz) block of feta cheese, preferably in brine for better texture
· The Oil:
· About 1 cup (250ml) extra virgin olive oil (use a good quality one you enjoy)
· The Aromatics (Classic Mediterranean Blend):
· 2-3 cloves garlic, thinly sliced or lightly crushed
· 1-2 tsp whole black peppercorns
· 1-2 tsp dried oregano or 1-2 sprigs of fresh thyme/rosemary
· 1-2 small dried red chilies (optional, for a little heat)
· 1-2 strips of lemon zest (use a vegetable peeler, avoid the white pith)
Equipment:
· A clean, sterilized jar with a tight-sealing lid (about 350-500ml capacity).
Instructions:
- Prepare the Feta: Drain the feta from its brine and pat it completely dry with paper towels. This is crucial for preventing spoilage. You can keep it as a whole block for a dramatic presentation, or cut it into 1-inch (2.5 cm) cubes. Cubes will absorb the flavors more quickly.
- Layer the Flavors: Place the feta cubes (or block) into your clean jar. Tuck the garlic slices, peppercorns, herbs, chili, and lemon zest around the cheese.
- Cover with Oil: Slowly pour the olive oil into the jar, making sure the feta is completely submerged. Leave a little space at the top (about ½ inch / 1 cm). Use a clean chopstick or knife to poke around and release any air bubbles.
- Seal and Marinate: Seal the jar tightly and give it a gentle swirl. Let it marinate in the refrigerator for at least 24 hours before using. The flavors will continue to develop and improve over a week or more.
Storage: It will keep in the refrigerator for up to 2-3 weeks, as long as the feta remains fully submerged in the oil.
Creative Flavor Variations
The fun part! Swap out the aromatics to create different flavor profiles.
· Sun-Dried Tomato & Basil: Add ¼ cup of chopped sun-dried tomatoes, a few fresh basil leaves, and a pinch of red pepper flakes.
· Lemon & Dill: Use strips of lemon zest, a few sprigs of fresh dill, and a teaspoon of coriander seeds.
· Spicy Harissa: Whisk 1-2 tablespoons of harissa paste into the olive oil before pouring it over the feta. Add a pinch of smoked paprika.
· Herbes de Provence: Use a blend of herbes de Provence, along with a bay leaf and a few juniper berries.
· Mediterranean Olive: Add a handful of pitted Kalamata olives and some fresh oregano sprigs.
How to Use Marinated Feta
This is where it shines! You get two amazing ingredients: the flavorful cheese and the infused oil.
- The Cheese:
· Cheese Board Star: The absolute best use. Serve it straight from the jar as the centerpiece of a cheeseboard.
· Salads: Crumble it over Greek salad, lentil salad, or a simple bed of arugula.
· Pasta: Toss through warm pasta with a splash of the oil, some cherry tomatoes, and fresh basil.
· Toast & Crostini: Mash it onto crusty bread or bruschetta. Top with a drizzle of honey for a sweet-savory treat.
· Grain Bowls: Crumble over quinoa, farro, or couscous bowls for a burst of flavor. - The Infused Oil (Liquid Gold!):
· Salad Dressing: Use it as the base for an incredible vinaigrette.
· Bread Dip: Serve it in a small dish with crusty bread for dipping.
· Cooking: Drizzle over roasted vegetables (especially potatoes or tomatoes), grilled chicken, or fish.
· Mozzarella Dipping Oil: Pour a little on a plate and dip fresh mozzarella balls in it.
Tips for Success
· Quality Matters: Since there are so few ingredients, their quality is paramount. A good block of feta and a flavorful extra virgin olive oil make all the difference.
· Keep it Submerged: Always ensure the feta is covered by oil to prevent mold.
· Patience is a Virtue: The longer it marinates, the better it gets. Try to wait at least a couple of days for the best flavor.
· Sterilize Your Jar: Wash the jar and lid in hot, soapy water, then rinse and dry thoroughly in a low oven (130°C/265°F for 10-15 minutes) to kill any bacteria.
Enjoy your delicious homemade creation