Marinated Feta Recipe
Updated: May 21
This is the most delicious way to eat feta cheese EVER.
I've been watching a lot of culinary classes on MasterClass this past year to pass the time and learn some new skills. The chefs are all incredible but I have to say my favourite chef on there is Yotam Ottelenghi. The way he describe food just makes me happy. And hungry!
His marinated feta recipe inspired me. I headed to the kitchen, tried to remember what he did and how he did it -- and this recipe was created!
Combined with charred garlic, lemon peel and chili flakes, eating this feta is like hosting a giant party in your mouth. The creamy, salty feta combines with the zesty garlic, tangy lemon and heat of the chili to create a flavour explosion!
Since I’m using canola oil here, it won’t solidify in the fridge like olive oil does, so you can scoop out a couple cubes of feta whenever you like.
How do you eat it? Grab a fork, pick up a piece, put it in your mouth. HAHA!
Seriously though, here are a few super delicious ways to enjoy this marinated feta:
Add it to a nourish bowl or leafy green salad
Toss it with hot pasta for melt-y, delectable feta dish
Toss it with cold pasta to make a scrumptious pasta salad
Pile it onto toasted baguette
Scoop it onto a plate of sliced ripe tomatoes (summer is coming!)
Spoon it onto a hot, fluffy baked potato or sweet potato
Hungry yet? Here’s how you make this deliciousness:
Marinated Feta with Charred Garlic
10 small garlic cloves, peeled
1 lemon; zest peeled into 6-7 wide strips and juiced
1 tsp chili flakes
¾ cup canola oil
1 tsp freshly cracked pepper
1 tsp sumac (optional)
1 block feta (200 g), cut into 1⁄2- inch cubes
How to make:
Add garlic to a small, hot cast iron pan and toast (no oil) over medium heat until just starting to brown about 5 minutes, flipping halfway through.
Turn heat off. Add chili flakes and stir constantly for about 20 seconds (careful, the pepper fumes can be strong!). Then add in the lemon zest strips and stir for another 20 seconds.
Add canola oil, pepper, and sumac (if using) and stir. Let cool completely.
Place feta in a glass jar/container and pour oil in with garlic and lemon zest. Refrigerate overnight. Drizzle on the lemon juice just before serving.
* Keeps for up to one week.
Okay, go now. Make it (takes less than 10 minutes!) and let me know how much you love it later.