This marinated feta recipe takes just 15 minutes and uses four simple ingredients. Tangy feta soaks up bright rosemary and spicy chiles in a pool of high-quality olive oil, creating a flavorful, versatile appetizer.
If you love feta, this marinated feta cheese is a must-try. It’s elegant enough for guests yet simple enough for a weeknight. I usually keep a jar on hand — it’s that useful.
Table of Contents
- Ingredient Notes and Substitutions
- How to Make Marinated Feta with Herbs and Chiles
- Frequently Asked Questions
- Adding Garlic
- Marinated Feta Cheese with Herbs and Chiles Recipe
Marinated feta also makes a lovely homemade gift. Choose decorative jars with tight lids and you’re set.
Ingredient Notes and Substitutions
- Feta Cheese – Use a 16 oz block for best texture and flavor. Authentic Greek feta is tangy and creamy; look for it at a deli or specialty market.
- Red Chiles – Thinly sliced Fresno chiles give moderate heat. Swap with jalapeño for milder spice or bird’s eye chiles for more heat.
- Fresh Herbs – Rosemary is a great choice here, but other aromatic herbs (thyme, oregano) work well. You’ll need about eight sprigs total.
- Olive Oil – Choose a good-quality extra virgin olive oil; it carries and melds the flavors.
How to Make Marinated Feta with Herbs and Chiles
- Prepare your jar and herbs. Clean and dry a glass jar. Rinse and dry the herbs thoroughly.
- Cube the feta. Cut the block into 1-inch cubes.
- Layer the ingredients. Gently place herbs, chiles, and feta into the jar, taking care not to break the cubes. Pour in olive oil until the jar is filled and the ingredients are fully covered.
- Seal and marinate. Close the jar tightly and store in a cool, dark place to marinate overnight.
- Serve. Use the marinated feta on crostini, in salads, over eggs, or on pizza. Refrigerate leftovers.
Frequently Asked Questions
Marinated feta is delicious on its own, in salads, sandwiches, or as part of a mezze platter. Try it with vegetable slices and flatbread, add it to Greek-style salads, crumble it over eggs, or use it as a pizza topping.
True feta traditionally comes from Greece and often has a protected designation of origin (PDO). Similar styles exist from other countries: Greek feta (sheep/goat milk) is tangy and creamy; Danish feta (cow’s milk) is smoother; American and Bulgarian versions vary in texture and flavor. Any of these can be used depending on your preference.
Stored in an airtight glass jar and refrigerated, marinated feta will keep up to 2–3 weeks. Do not store it at room temperature. The oil may solidify in the fridge—let the jar sit at room temperature about 30 minutes before serving to allow the oil to liquefy.
Tip From Kevin
Adding Garlic
If you add fresh garlic, consume the marinated feta within 3–4 days. Garlic’s low acidity can increase the risk of harmful bacteria, so keep garlic-added jars refrigerated and use them quickly.
Marinated Feta Cheese with Herbs and Chiles
Ingredients
- 16 oz feta cheese
- 6 red chiles (see note)
- 8 sprigs fresh herbs (rosemary or choice)
- 1 cup extra virgin olive oil, enough to cover
Instructions
- Clean and sterilize a glass jar, then dry it completely. Rinse and dry the herbs.
- Cut the feta into 1-inch cubes. Layer herbs, cheese, and sliced chiles in the jar.
- Pour olive oil over the contents so the ingredients are fully submerged. Seal the jar tightly.
- Store in a cool, dark place to marinate overnight. Refrigerate if you prefer; see notes for storage guidance.
- Serve the marinated feta on crostini, in salads, over eggs, or on pizza.
Notes
- Use thinly sliced Fresno chiles for moderate heat. For more spice, try bird’s eye chiles; jalapeño works for milder heat.
- Remove from the refrigerator about 30 minutes before serving so the oil returns to liquid if it has solidified.
- When stored covered in oil and refrigerated, this keeps up to 2–3 weeks. If you add fresh garlic, consume within 3–4 days due to safety concerns. Do not store marinated feta at room temperature.
Nutrition
Carbohydrates: 6 g |
Protein: 9 g |
Fat: 7.3 g |
Saturated Fat: 4.4 g |
Cholesterol: 50 mg |
Sodium: 637 mg
The nutrition information is an estimate and not a substitute for professional advice.
