Marinated Feta with Herbs and Chili
15 min
total
4
people
870
calories per serving
Ingredients
4 people
- 250 mlExtra virgin olive oil (for immersion)
- 2 pcGarlic (sliced)
- 1 tbspThyme (dried)
- 1 tbspOregano (dried)
- 1 pcHot chili pepper (sliced into rings)
- 1 pcCitrus limon (L.) Burm. f. (zested)
- 1 tspBlack peppercorns (whole)
- 400 gFeta cheese
Method
Firm yet melting cheese cubes soaking in fragrant golden oil. The chili provides a subtle heat that balances the sharp acidity of the lemon.
- 1
Cut the feta into regular 2 cm cubes. The cheese must remain firm; do not crush it.
- 2
Thinly slice the garlic. Zest the lemon without the white pith to avoid bitterness. Slice the chili into rings.
- 3
Place the cheese cubes in a clean jar, alternating with garlic, chili, thyme, oregano, and peppercorns.
- 4
Pour the olive oil until the cheese is completely covered. Seal tightly. Let it rest in the fridge for at least 24 hours.
Frequently asked questions
How do you get this dish right?
- The oil must completely cover the cheese to prevent oxidation.
- Don't throw away the oil after eating: it's perfect for seasoning tomato salads or deglazing a pan.
How long does this dish keep?
Keep for 2 weeks in the refrigerator. Take the jar out 15 minutes before serving so the oil becomes fluid again.
4.5
59 reviews
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