Marinated feta where have you been all my life?!
That was basically what my brain was yelling the first time I made this. It was meant to be just an ingredient in garlicky farfalle with marinated feta and arugula (now a fave of mine), but I pinched a little bite while I was cooking the pasta, and my mind was blown.
Since then I’ve made it on its own, either for tossing in a salad, for eating on crackers, or for just obsessively snacking on by itself. The key to making it especially amazing is to use a really good block feta (not the pre-crumbled stuff). Any block will do—and don’t go fat-free, bring on that fat—but I recently fell in love with the Pastures of Eden feta at Trader Joe’s (and wherever else you can find it). Amazeballs.
The recipe itself is so easy. Cut and/or break up your feta into bite-size pieces…they don’t have to be even, I actually quite like the sizes to vary.
Stir your marinade ingredients together in a large glass bowl that has a lid (I use these Pyrex ones, you don’t want plastic).
Throw in your feta and stir around, or just put the lid on and gently swirl or shake. You’ll want to do this ideally at least half an hour before serving, but longer is always better for marinated stuff. It’ll keep in the fridge for several days.
And there you have it—something that feels fancy but is super easy, and costs an arm and a leg at the Kroger fancy cheese counter!
Marinated Feta Cheese
- 8 ounces of feta cheese—you want a block of good stuff, not the pre-crumbled
- 4 tablespoons of olive oil
- 4 teaspoons of red wine vinegar
- 1/2 teaspoon of dried oregano
- 1/4 teaspoon of crushed red pepper
- 1-2 garlic cloves, minced or paste
- Break or cut the feta into bite-size pieces.
- In a bowl, whisk together two tablespoons of the olive oil, the vinegar, oregano and crushed red pepper. Stir in one minced garlic clove.
- Crumble in the feta pieces, stir or gently toss, and place the bowl in the fridge. You can do this the night before, morning of, etc., but do it at least 30 minutes before you are ready to use it. Will keep in the fridge for several days.
Original recipe from this How Sweet Eats