Marinated Feta (so delicious!)

This Marinated Feta is so simple to make and tastes beyond delicious!

If you’ve never marinated feta before, your life is about to change for the better. Follow me…

Marinade for Feta

By marinating feta you enhance its gorgeous flavour and wrap it in an irresistible dressing. Let’s take a quick look at what you’ll need:

Feta Marinade Ingredients

• Extra Virgin Olive Oil – Creates the base of the marinade. Try and grab some good quality extra virgin olive oil, just because it makes up the bulk of the marinade.
• Red Wine Vinegar – Adds a gentle background flavour and very lightly pickles the shallots. Red wine vinegar is a classic addition in Greek salads (which contain feta), so it works perfectly here.
• Shallots – Very finely diced. You won’t need much, but it adds a nice punch of flavour and a teeny bit of texture too.
• Honey – This balances out all the powerful flavours in the marinade.
• Oregano – A classic pairing with Greek feta.
• Parsley – Make sure it’s fresh parsley!
• Chilli Flakes – Feta takes on spice really nicely, so even if you’re not good with spice I recommend just a small pinch.

Process shots: add ingredients to small mixing bowl (photo 1), whisk to combine (photo 2).

Feta Cubes

Once you’ve made the marinade, you’ll want to dice your feta into small bite-sized cubes. Before you do that though, you’ll want to pat it dry to remove excess brine. This will ensure the marinade sticks to the feta more efficiently.

What kind of Feta to use?

Greek feta works great, if you have access to other varieties of feta feel free to use your favourite.

Process shots: add feta to chopping board (photo 1), pat dry (photo 2), slice vertically (photo 3), slice horizontally (photo 4).

Marinating Feta

When it comes to marinating the feta I recommend using a large shallow dish. A lot of marinating recipes use jars or bowls, but I find the marinade always falls to the bottom; unless you fill it to the brim with oil, which in turn can dilute the flavour.

By spreading out the feta in a flat dish it all gets an even amount of marinade. Plus there’s no need to toss the feta and risk it crumbling apart. You can just baste it without having to move it around.

How long to marinate feta?

I find around 4 hours hits the sweet spot, but I’d say a minimum of 2 hours.

Process shots: add a couple of spoonfuls of the marinade to a large shallow dish (photo 1), add feta (photo 2), pour over the rest of the marinade (photo 3).

Serving Marinated Feta

I recommend bringing the feta back close to room temp before serving, just to loosen up the marinade again.

How do I use marinated feta?

• Antipasti Platter
• Cheese Board
• Finger Food
• Tossed in Salads
• On toast with Tomatoes (photo below)

Looking for more marinated recipes? Check out my Marinated Olives and Marinated Tomato Burrata Salad!

Alrighty, let’s tuck into the full recipe for this marinated feta shall we?!

How to Marinate Feta (Full Recipe & Video)

Marinated Feta (so delicious!)

This Marinated Feta is so simple to make and tastes beyond delicious!

5 from 2 votes

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Servings (click & slide): 8

Course: Appetizer

Cuisine: Greek

Prep Time: 10 minutes minutes

Marinating Time: 2 hours hours

Total Time: 2 hours hours 10 minutes minutes

Calories per serving: 260kcal

Author: Chris Collins

Cost per serving: £1.50 / $2

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Equipment:

• Large Shallow Dish (i.e pie dish or something similar)
• Small Mixing Bowl & Whisk
• Sharp Knife & Chopping Board
• Paper Towels

Ingredients (check list):

• ▢ 2x 7oz/200g blocks of Feta
• ▢ 1/2 cup / 120ml Extra Virgin Olive Oil
• ▢ 2 tbsp Red Wine Vinegar
• ▢ 2 tbsp very finely diced Shallots (approx 1 small shallot)
• ▢ 1 tbsp very finely diced Fresh Parsley
• ▢ 2 tsp Honey
• ▢ 1 heaped tsp Dried Oregano
• ▢ 1 tsp Chilli Flakes (can reduce if you don't like spice)

Instructions:

• In a small mixing bowl whisk together extra virgin olive oil, red wine vinegar, honey, parsley, shallots, oregano and chilli flakes.
• Pat the feta dry, then dice into small bite-sized cubes.
• Spread a couple of spoonfuls of the marinade in a large shallow dish. Add the feta cubes on top, then pour over the remaining marinade. Spoon over and evenly coat all the cubes.
• Marinate in the fridge for as long as you have time for (2 hours minimum, 4 hours best). Baste/gently toss the feta every now and then if you can. Bring close to room temp to serve, just to loosen up the marinade.

Quick 1 min demo!

Notes:

a) Feta - Try and grab some good quality Greek feta. It'll typically come in a packet coated in brine. Important to remove this otherwise the marinade won't coat the feta properly. 

b) Storage - Tightly seal the top with cling film for any longer than a few hours. This will last 2-3days tightly stored in the fridge. 

c) Flavour development - You'll notice the longer you marinate the feta, the tangier it'll get because it soaks in more vinegar than it does oil. You can balance this out with a dash of honey if you think you need to, but this only really happens if marinating overnight.

d) Usage - This is great as part of a cheese board or antipasti platter; perfect tossed in salads, but I love it spread on toast with sliced tomato on top!

e) Calories - Quite an overestimate because you're not consuming all of the marinade! Approx 48 pieces in total, so 6 each if shared between 8 people.

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Nutrition:

Nutrition Facts

Marinated Feta (so delicious!)

Amount Per Serving

Calories 260 Calories from Fat 217

% Daily Value*

Fat 24.15g37%

Saturated Fat 9.34g47%

Trans Fat 0.006g

Polyunsaturated Fat 1.719g

Monounsaturated Fat 12.164g

Cholesterol 45mg15%

Sodium 460mg19%

Potassium 46mg1%

Carbohydrates 4.04g1%

Fiber 0.2g1%

Sugar 3.7g4%

Protein 7.2g14%

Vitamin A 253IU5%

Vitamin C 0.9mg1%

Calcium 251mg25%

Iron 0.53mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.

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