Marinated Feta With Herbs and Peppercorns

By Alexa Weibel

Recipe Overview

• Total Time: 10 minutes (preparation) + Overnight (marinating) = ~24 hours total

• Prep Time: 10 minutes

• Marinating Time: 8–12 hours (overnight)

• Difficulty: Easy

• Cuisine: Mediterranean

• Rating: 4.0/5 (from 476 reviews)

• Number of Reviews: 42

Recipe Introduction

The finest recipes elevate exceptional ingredients with minimal effort, and this Marinated Feta exemplifies that philosophy. By selecting a high-quality feta and infusing it with aromatic preserves and herbs, you transform a simple cheese into a showstopping appetizer or accompaniment. The result is a creamy, tangy centerpiece that balances saltiness with bright, herbal notes—ideal for sharing or indulging.

Ingredients

Serves 4–6 (as an appetizer or side)

• 200 g (7 oz) good-quality feta cheese, preferably in brine (sheep/goat milk blend recommended for enhanced tang)

• 1 preserved lemon, rind and pulp finely chopped (drained of excess brine if necessary)

• 15 g (1 tbsp) black peppercorns, lightly crushed

• 1 fresh red chile pepper (e.g., serrano or jalapeño), seeded and diced (adjust heat preference)

• 2–3 tbsp fresh herbs (e.g., thyme leaves, flat-leaf parsley, or rosemary sprigs), chopped

• Optional: 1 tbsp extra-virgin olive oil (for moisture and flavor infusion)

Preparation Steps

1. Prepare the Feta

Select a premium feta from brine (ensures creamier texture). Drain briefly and pat dry with paper towels to remove excess moisture. Cut into 1.5 cm (½ inch) cubes for uniform marination.

2. Assemble the Marinade

In a medium non-reactive bowl (glass/ceramic), combine feta cubes with chopped preserved lemon, crushed peppercorns, diced chile, and fresh herbs. If using olive oil, drizzle and toss gently to coat all surfaces.

3. Marinate

Cover the bowl tightly with plastic wrap/lid and refrigerate for 8–12 hours (preferably overnight). The longer marinating, the deeper the flavor infusion.

Serving Suggestions

The versatile feta shines in multiple contexts:

• Crostini: Toast baguette/sourdough slices; rub with garlic clove; top with marinated feta.

• Breakfast: Pair with soft-boiled eggs, avocado toast, or scrambled eggs for savory depth.

• Seafood/Protein: Serve with grilled fish, poached eggs, or roasted chicken for tangy contrast.

• Vegetarian Pairings: Complement salads (arugula, cucumber), roasted zucchini, or charred eggplant.

• Pasta/Grains: Crumble over cooked pasta (spaghetti/penne) or quinoa bowls with olive oil/lemon.

Pro Tips

• Feta Selection: Prioritize sheep/goat milk feta (vs. cow’s milk) for richer tang and creaminess.

• Heat Adjustment: Omit chile for mildness; add cayenne/crushed red pepper for spicier notes.

• Storage: Leftover feta keeps 3–4 days in airtight fridge; stir occasionally to redistribute flavors.

Original recipe by Alexa Weibel; adapted for clarity and structure.