Marinated Feta

Growing up in a Greek household, one of the staples on our table was feta. It had to be the best quality feta we could afford and would enhance the flavour of pretty much every meal we cooked.

On our recent visit to Greece, we visited a small tavern in the mountains of Crete and they served us some marinated feta…and well, it was one of those glorious foodie wow moments!

Coming back home it was one of the things I was most excited about recreating. To say this feta has become a favourite recipe at our place is no understatement – my children love it for afternoon tea smeared on fresh bread or quality crackers, it is amazing in sandwiches with cold meats or grilled veggies and it is beyond delicious served alongside traditional meat dishes such as roasts or grilled steaks or souvlakia.

With all ingredients readily available, I’m sure this marinated feta will be on repeat throughout the year. The fact that all it takes is 10 minutes prep time and then just a little patience to allow the flavours to infuse into the feta, makes it an ideal dish to meal prep on a Sunday and then enjoy throughout the week…and that my friends is my take on a game changer!

Serves: 6
Preparation Time: 10 minutes, plus 24 hours marinating time
Cooking Time: NIL

Ingredients

• 1 garlic clove, crushed or finely grated
• 2 teaspoons rosemary, finely chopped
• 1 tablespoon fresh thyme leaves, finely chopped
• 1 tablespoon fresh oregano leaves, finely chopped
• 4 black olives, very finely chopped
• ½ birdseye chilli, deseeded, very finely chopped
• ½ cup extra virgin olive oil
• 400g quality Greek feta

Instructions

1. Combine all the ingredients except the feta in a small bowl and stir with a fork to combine.
   
   
2. Place the feta in a container with a tight fitting lid. Pour the olive oil and herb mixture over the top and gently shake the container a little and turn the container upside down so that the marinade completely covers all the feta.
   
   
3. Allow to marinate for at least 24 hours, turning the container upside down every few hours for the flavours to infuse into the feta.

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