You're about to be the most feta-friendly host on the block.
Hey guys, me again. Last time I was preaching about the wonders of feta, I was on a serious whipped feta high. Now, I bring to you another equally genius and easy rendition of this delightfully salty-tangy cheese—marinated feta. Since I will take any opportunity to remind you of my life motto, mo’ feta, mo’ betta, let me just go ahead and get that out of the way. That felt good. But in all seriousness, the effortless deliciousness of feta should not be downplayed, and you should take advantage of all that it has to offer.
Marinated feta is such a legit option because it is a very basic, simple process that yields an extremely above-average, impressive result. High-fives all around! To get your marinated feta on, you’ll need to buy a hearty block of the cheese, not that pre-crumbled stuff. Whip out the ol’ mason jar (or any container that you can seal), and to that, add blocks of feta, whatever aromatics and herbs that you like, plus a generous glug of extra-virgin olive oil to fill it to the brim. Woody herbs, like oregano, thyme, rosemary, all work great. If you’d like, go ahead and throw in a bay leaf, sliced garlic, lemon zest, and/or peppercorns for even more flavor. A couple dried chiles also make for a colorful and spicy addition. It’s best to add the broken up blocks of feta and aromatic components in layers so that the flavors are evenly dispersed throughout.
Seal her up and let it sit in the fridge at least overnight, or up to one week. This is where the magic happens, so be patient, and let your beautiful sponge of feta absorb all the lovely flavors that the herb/oil mixture has to impart. This golden jar will look mighty fine in that fridge of yours, so do your best to resist all temptations to sneak a crumble before it’s ready (I have never successfully achieved this).
Once it’s time to serve, this is where things get really fun and really bourgie. Serve it at a dinner party alongside crusty bread or whatever crackers or toasts your heart desires. If you’ve got fresh produce on hand, say a handful of garden tomatoes or a ripe watermelon, crumble it over those beauties. For a salad that needs a little excitement, a generous handful of marinated feta will take it to the next level. Because there’s no marriage quite like pasta and cheese, well, you know what to do. Even a sheet pan of roasted veggies is the perfect canvas to which a generous sprinkle can do wonders. Or, if you’re like me, make sure the coast is clear, and eat it straight out of the jar. So. Damn. Smooth. Once you’ve plowed through all the marinated feta you never knew you needed, go ahead and save that remaining herbaceous oil for salad dressings, (more) pasta, (more) bread, or toss in some more feta and do it all over again.