MARINATED FETA CHEESE
Perfect to serve as an appetizer or a great way to add interest to a salad. Marinated in extra virgin olive oil, lemon, herbs, sun-dried tomatoes and garlic.
Provided by Slow The Cook Down
Categories Appetizer
Time 5m
Number Of Ingredients 8
Steps:
- At the bottom of the jar, add about half of the tomatoes, thyme, rosemary, chillis and garlic cloves.
- Put half of the feta cubes on top, then add the other half of the tomatoes, thyme, rosemary, chillis and garlic cloves on top of that. Fill the rest of the jar with the feta.
- Top up the jar with the olive oil, so that the feta is covered. Squeeze in the lemon juice, seal, and put in the fridge.
- Let the feta marinade for at least 4 hours.
Nutrition Facts : Calories 146 kcal, Carbohydrate 7 g, Protein 8 g, Fat 10 g, SaturatedFat 7 g, Cholesterol 42 mg, Sodium 540 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
HERB MARINATED FETA
Steps:
- In a small sauce pot combine the olive oil, the fresh herbs, the lemon peel and the peppercorns. Crush your dried hot pepper so that some of the seeds are exposed and add the hot pepper and seeds to the olive oil mixture as well.
- Heat over medium heat until the oil starts to sizzle. Remove from the heat and pour all of the contents of your pot into a glass measuring cup or a bowl to cool.
- Meanwhile, cut your feta into cubes, approximately the size of playing dice.
- Choose a jar which is large enough to hold all of the feta and the olive oil and herb mixture.
- Once the olive oil has cooled, add half your cubed feta to the jar and add in the herbs, peppercorns, lemon peel and hot pepper. Add the rest of the feta and then pour in the olive oil. Your feta should all be covered by oil. If it is not, simply top up your jar with some extra olive oil.
- Cover your jar or bowl well and place in the refrigerator. Your marinated feta is best either a few hours later, or the next day.
- Enjoy!
FETA CHEESE AND MARINATED GREEK OLIVES
Provided by Food Network
Time 50m
Yield 6 appetizer servings
Number Of Ingredients 14
Steps:
- Drizzle feta with olive oil and lemon juice. Sprinkle with oregano and pepper. Cover with plastic wrap and allow to stand at room temperature for 30 minutes, or marinate in the refrigerator overnight. Serve at room temperature.;
- Combine all ingredients in a heavy duty resealable bag (preferably freezer bag). Remove all air from bag prior to sealing. Refrigerate and let olives marinate overnight, turning once. Remove contents of bag to serving bowl.;
MARINATED FETA
I'm well aware that everyone knows this marinated feta recipe or does it in their own way, but that's how I cook it - it's a quick appetizer for unexpected guests that just rang a doorbell to your house. Keeps well in the refrigerator.
Provided by sono1helen
Categories Appetizers and Snacks Antipasto Recipes
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- Place a layer of olives, sage, garlic, chile pepper, rosemary, bell pepper, sesame-ginger seasoning, pepperoncini pepper, and oregano into the bottom of a container. Add a layer of feta cheese. Repeat layering with remaining ingredients.
- Pour olive oil into the container to cover feta mixture completely. Cover and refrigerate until serving.
Nutrition Facts : Calories 347.7 calories, Carbohydrate 5 g, Cholesterol 58.9 mg, Fat 32.6 g, Fiber 0.5 g, Protein 9.8 g, SaturatedFat 12.5 g, Sodium 867.3 mg, Sugar 3.3 g
MARINATED GREEK FETA CHEESE
This is a easy recipe and it makes a great gift. Feta cheese is marinated in olive oil with several herbs (I use fresh out of my herb garden when I can). You can keep it in chunks or drain it and mash to serve as a spread. Put in a decorative jar or covered bowl and give with crisp pita chips for a delicious gift!
Provided by nannie jo
Categories Spreads
Time 25m
Yield 2 half pints
Number Of Ingredients 7
Steps:
- Place feta cheese in a bowl.
- In a jar with a tight fitting lid, add all the other ingredients and cap jar.
- Shake until well blended.
- Pour over feta and stir gently as not to break up cubes.
- Divide mixture between 2 half pint jars with lids.
- Store in the fridge for up to a week.
- To serve, let cheese come to room temp for about 30 minutes.
- Serve with assorted crackers, chips or crisp breads.
- Makes 2 half pint jars.
- To serve as a spread, mash cheese with some of the marinade to desired thickness.
Nutrition Facts : Calories 578, Fat 41.4, SaturatedFat 20.4, Cholesterol 107, Sodium 1364.6, Carbohydrate 39.3, Fiber 13.5, Sugar 5.6, Protein 23
MARINATED FETA IN THYME & CHILLI OIL
Pack salty Greek cheese into jars with olive oil, thyme, tomatoes, artichokes and olives - mop up the goodness with bread
Provided by Sara Buenfeld
Categories Starter
Time 10m
Number Of Ingredients 8
Steps:
- Tip the olive oil and thyme into a bowl and blitz with a hand blender. Stir in the garlic, chilli and lots of black pepper (but no salt). You could add some of the oil from the tomatoes and artichokes, too.
- Cut each block of feta into 4 (or 6) and arrange in a dish or a food container with the tomatoes, artichokes and olives. Spoon over the herby oil, scatter with extra thyme and leave to marinate in the fridge overnight.
Nutrition Facts : Calories 366 calories, Fat 35 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 3.2 milligram of sodium
MARINATED GREEK FETA
I found this simple, super-quick-to-make recipe for Marinated Greek Feta in the November 2005 issue of the Australian magazine 'Super Food Ideas'. It was one of several recipes for entertaining guests with a Greek banquet. I have posted it for the 2005 Zaar World Tour. The preparation time does not include the overnight chilling time.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Cut the feta cheese into 2cm cubes and place them in a shallow, ceramic dish. Combine the oil, pepper, oregano and bay leaf in a jug, pour this over the feta and cover and refrigerate overnight (or longer if time permits).
- Serve the feta on a mezze platter with olives, skordalia (recipe posted separately) and crusty bread.
- Note: Refrigeration makes oil "cloudy". If you remove the marinated feta from the refrigerator 1 hour before serving, the "cloudiness" will disperse, and the oil will be clear.
MARINATED FETA WITH HERBS AND PEPPERCORNS
The best recipes often make a good ingredient great through minimal effort. For this easy appetizer, start with good-quality feta, preferably in brine, which is creamier than the squeaky supermarket varieties. Many commercial fetas use only cow's milk and can taste somewhat one-note, so look for one that contains both sheep's and goat's milk, which provide the cheese's signature tang. Dice the feta, toss it with preserved lemon, peppercorns and chile, and refrigerate overnight. Spoon it onto crostini, or serve it alongside eggs, fish, salad, grilled or roasted vegetables or atop a bowl of pasta.
Provided by Alexa Weibel
Categories dinner, easy, lunch, dips and spreads, finger foods, salads and dressings, appetizer, side dish
Time 10m
Yield About 2 1/2 cups
Number Of Ingredients 8
Steps:
- In a medium bowl, stir together the olive oil, parsley, preserved lemon, chile, oregano and peppercorns.
- Cut the feta into 1/2-inch cubes and add them to the olive oil mixture. Gently fold together until feta is evenly coated. Transfer to a jar or lidded container and drizzle with more olive oil, if needed to immerse the feta. Refrigerate for at least 24 hours.
- Remove from refrigerator at least 30 minutes before serving to allow solidified olive oil to return to liquid form. Serve with crackers or crostini, or spoon on top of seared fish, grilled or roasted vegetables, pasta or salad.
EASY MARINATED FETA
I always make my own marinated feta. If you like, you can also add garlic, but my family doesn't like garlic so we prefer this simple variation.
Provided by mannkochtgut
Categories Appetizers and Snacks Antipasto Recipes
Time P3DT10m
Yield 6
Number Of Ingredients 5
Steps:
- Place feta cheese in a glass jar. Add chile pepper, herbes de Provence, and lemon zest. Fill jar with olive oil so feta is completely covered and seal.
- Marinate in a cool place, but not in the refrigerator, for 3 to 4 days. Remove chile pepper before serving.
Nutrition Facts : Calories 519.2 calories, Carbohydrate 3.8 g, Cholesterol 66.8 mg, Fat 52 g, Fiber 0.1 g, Protein 10.8 g, SaturatedFat 16.2 g, Sodium 838.2 mg, Sugar 3.5 g
FETA WITH OLIVE OIL AND HERBS
Steps:
- Gather the ingredients.
- Place feta on a medium-sized plate or serving platter. Drizzle olive oil over the top.
- Sprinkle the herbs and red pepper flakes on the feta.
- If you use fresh herbs, you can garnish the plate with leftover sprigs of herbs. Serve with a sliced baguette or crackers.
Nutrition Facts : Calories 140 kcal, Carbohydrate 2 g, Cholesterol 34 mg, Fiber 0 g, Protein 5 g, SaturatedFat 6 g, Sodium 347 mg, Sugar 2 g, Fat 13 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
MARINATED FETA CHEESE SALAD
Provided by Jamie Oliver
Number Of Ingredients 9
Steps:
- Remove the feta cheese from the pack and pat as dry as possible with kitchen towel. Press the flavors into it. Pack the cheese tightly into a jar and cover with olive oil. It will keep in the fridge for up to two months.
- Tips: Don't use bought dried herbs, instead make your own by drying leftover fresh herbs on a baking sheet. Leave them somewhere warm; e.g. on top of your boiler, washing machine, or oven and they will dry within a week. Or put them in the oven at 200 to 225 degrees for 1 hour.
- Uses: On a big plate, covered in fresh basil -- served with lots of other salads. As a cheese course, with crusty bread and fruit Don't throw away the oil -- use it in your dressing
MARINATED OLIVES AND FETA CHEESE
Categories Garlic Herb Olive Marinate No-Cook Cocktail Party Vegetarian Feta Lemon Winter Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Mix all olives, 3/4 cup oil, 3 tablespoons lemon juice, garlic, parsley, lemon peel, 1/2 teaspoon oregano and red pepper in resealable plastic bag. Chill overnight. Place feta on platter. Drizzle with 1/4 cup oil and 3 tablespoons lemon juice. Sprinkle with 1/2 teaspoon oregano and black pepper. Chill at least 2 hours or overnight.
- Place olives and marinade in bowl. Serve olives and feta with pita bread.
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MARINATED FETA (QUICK + SIMPLE APPETIZER!) - WELL …
From wellseasonedstudio.com
Ratings 1Servings 6Cuisine AmericanCategory Appetizer
- Place feta in a large shallow bowl. Drizzle olive oil on top and around feta. Add bay leaf to the bowl.
- Sprinkle feta with flaky sea salt, black pepper, and fresh thyme leaves. Serve with crusty bread or crackers and olives.
FETA MARINATED WITH HERBS AND CHILLI | RECIPETIN EATS
From recipetineats.com
5/5 (4)Estimated Reading Time 4 minsCategory AppetizerTotal Time 5 mins
- Infuse olive oil with garlic (optional): use the side of your knife to smash the garlic cloves and combine with the olive oil. Cover, refrigerate and leave for as long as possible - a few hours or preferably overnight.
- If you do not have the time to do Step 1, just mince 1 garlic clove (small) and stir into the olive oil.
MARINATED GREEK FETA RECIPE | OLYMPIAN FOODS
From olympianfoods.com.au
Cuisine GreekEstimated Reading Time 1 minCategory Appetizer, Snack
- Wash and dry the herbs, then gently bruise them, rubbing and pushing into them with the back of a spoon or tapping with the back of a chef's knife. Go easy!!
- If marinating overnight, place the ingredients into a zip-bag or a covered bowl. Leave on the counter overnight, gently stirring with a spoon or turning the bag a few times to distribute the ingredients.
- If storing in the refrigerator for later or making for a gift, layer the ingredients in the jar in a pleasing way so that they are visible from the outside.
MARINATED FETA GREEK CHEESE - I COOK THE WORLD
From icooktheworld.com
Cuisine GreekTotal Time 20 minsCategory Side DishCalories 230 per serving
- Finely slice chilli and mix with red wine vinegar and a generous pinch of salt in a small bowl and place in the fridge.
- Place the garlic and olive oil in a bowl and cover with lid or cling film and place in the fridge for at least an hour.
- Finely slice the red onion and coriander then scatter over the Feta, and add the remaining ingredients, the garlic oil, and vinegar mix and gently toss until the feta is coated, add more oil if required.
MARINATED FETA GREEK SALAD RECIPE - LITTLE SPICE JAR
From littlespicejar.com
Servings 6Estimated Reading Time 5 minsCategory AppetizersTotal Time 240 hrs 20 mins
- MARINATED FETA: add the cubed feta, rosemary spring, thyme, oregano, and red pepper flakes to a glass storage container (one that has a tight-fitting lid) then pour the olive oil over the top. You might need additional olive oil to cover the feta completely, it just depends on the size of your container. Cover the container with the lid and allow the feta to sit in the refrigerator for 1-14 days. Be sure to allow the marinated feta to come to room temperature for 30 minutes - 2 hours so the oil liquifies before you remove the feta.
- VINAIGRETTE: Add the ingredients for the vinaigrette in a glass jar (one that had a lid.) Screw on the cap and give it a good shake. Taste and adjust with additional seasonings as desired.
- SALAD: When ready to serve, add all the ingredients for the salad, along with the drained marinated feta to a large bowl. Drizzle half the dressing and toss the salad. Taste and adjust with additional dressing as desired. Allow the salad to sit for 10 minutes before serving.
MARINATED FETA RECIPE : SBS FOOD
From sbs.com.au
2.9/5 (244)Category AppetiserCuisine Greek
YOTAM OTTOLENGHI’S FETA RECIPES | FOOD | THE GUARDIAN
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Estimated Reading Time 6 mins
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From scrambledchefs.com
5/5 (2)Total Time 5 minsServings 1Calories 670 per serving
- Layer again with more feta cheese and repeat the process till the entire jar is filled with the herbs, spices and feta cheese.
VEGAN FETA CHEESE | TOFU FETA RECIPE (DAIRY FREE)
From lettucevegout.com
5/5 (2)Calories 122 per servingCategory Salad, Side Dish
GRILLED & MARINATED TOMATOES WITH FETA - FOOD AND WINE
From foodandwine.com
5/5 (2)Total Time 30 minsServings 8-10
- Light a grill or preheat a grill pan. Brush the tomato slices with olive oil and season with salt and pepper. Grill over high heat, turning once, until the tomatoes are lightly charred but still firm, about 4 minutes. Transfer to a platter and let cool completely. In a 9-by-13-inch baking dish, layer the tomatoes with the red onion and mint, overlapping the slices slightly.
- In a small saucepan, whisk the 1 cup of olive oil with the vinegar, sugar, anchovy paste and allspice over moderate heat until the sugar and anchovy dissolve, about 3 minutes. Let the marinade cool completely, then stir in the parsley. Pour the marinade over the tomatoes, cover and refrigerate overnight.
- Using a slotted spoon or spatula, transfer the tomatoes to a platter or plates. Scatter the feta over the top. Drizzle some of the marinade over the tomatoes and serve with crusty bread.
MARINATED FETA CHEESE - APPETIZER RECIPE - URBAN BLISS LIFE
From urbanblisslife.com
Ratings 5Category AppetizerCuisine American, GreekEstimated Reading Time 5 mins
- In a large bowl or jar, mix together the olive oil, garlic, lemon zest, red pepper flakes, oregano, salt, and pepper.
- Place the lid on the container and refrigerate for at least 24 hours before serving. This allows the feta to soak up the yummy flavors. Serve with sliced crostini or crackers.
MARINATED FETA RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Author MelanietServings 6Total Time 8 hrs 20 mins
- Combine first 7 ingredients in a medium microwave-safe bowl. Microwave on HIGH for 1 minute. Let stand 10 minutes.
- Cut feta block into 16 (1/2-inch) cubes. Gently stir cheese into oil mixture. Cover and refrigerate 8 hours or overnight. Drain (reserve oil for a delicious homemade salad dressing) and serve.
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From silkroadrecipes.com
Ratings 3Category AppetizerCuisine MediterraneanTotal Time 15 mins
- Make sure to clean the glass jar and dry it completely and set aside. Wash and clean herbs. Dry with paper towel.
- Cut the feta cheese into 1 inch cubes. Layer the jar with herbs, cheese and peppers. Cover with olive oil to the top and seal.
GREEK FETA IN A HOMEMADE MARINADE BY GREEK GOES KETO
From greekgoesketo.com
Servings 12Estimated Reading Time 2 minsCategory Appetizers, Keto LifestyleCalories 134 per serving
- In a 500ml mason jar, place garlic cloves cut in half. Add peppercorns, chopped dried red horn pepper, and fresh rosemary branch. If you don't have fresh, you can add some dried rosemary, approximately 1 teaspoon of dried needles)
- Pour extra virgin olive oil and seal the jar. Leave it in the refrigerator for at least 2 days to marinate. For more aroma, leave it for 7 days before serving.
ROSEMARY MARINATED FETA CHEESE RECIPE - APPETIZER ADDICTION
From appetizeraddiction.com
4.7/5 (13)Total Time 24 hrs 5 minsCuisine GreekCalories 101 per serving
- Rinse and pat dry the fresh rosemary sprigs. Take one, remove the stem and finely chop the leaves.
- Throw the remaining full sprig into the jar altogether with the chopped leaves, chili flakes and zest from two lemons. Shake slightly so that the herbs are not stuck in one place.
- Pour over the olive oil. Make sure that the cheese is fully submerged. Close the jar and place in the fridge. Let it marinate for at least 24 hours.
MARINATED FETA APPETIZER - GOOD LIFE EATS
From goodlifeeats.com
Category Appetizers And SnacksCalories 274 per serving
- Add the chopped fresh oregano, chopped sun dried tomatoes, lemon zest, garlic, and peppercorn to the olive oil. Stir to combine and remove from heat.
GREEK SALAD WITH HERB MARINATED FETA - COOK SLEEP READ
From cooksleepread.com
Cuisine Greek, MediterraneanTotal Time 30 minsCategory Dinner, SaladCalories 295 per serving
- Put a layer of feta chunks in the bottom of a pint sized mason jar. Top them with a sprinkle of the herbs and a scritch of fresh ground pepper, and repeat until you get to the top of the jar. Cover with olive oil and store in refrigerator overnight, or on the counter for a couple of hours. Take feta out of the refrigerator a few hours before you start cooking to continue to marinate at room temperature. If your olive oil solidified in the refrigerator, that's okay, it will liquify again as it warms up.
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