Marinated feta is one of my favorite go-to recipes for adding a burst of flavor to just about anything. Whether it’s a simple salad, a mezze platter, or even on top of pizza, this marinated feta elevates every bite. With a mix of olive oil, fresh herbs, lemon peel, and a little kick of red pepper flakes, this marinated feta is as versatile as it is beautiful. Plus, it makes for a stunning (and delicious) gift in a jar!

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Ingredient Notes
Instructions
How to Serve Marinated Feta
Tips, Tricks, and Alterations
Recipe

Ingredient Notes

Feta Cheese (1 block, about 8 oz): I recommend using Greek feta made from sheep’s milk or a combination of sheep and goat milk for that creamy texture. Avoid crumbled feta—it won’t soak up the flavors as well.
Olive Oil (about 1 ½ cups): Use a good-quality extra virgin olive oil, as it’s the base for this recipe. The flavor will really shine, and you’ll want to use it later as a salad dressing!
Fresh Herbs: Rosemary, oregano, or thyme all work beautifully here. Use about 2-3 sprigs of fresh rosemary, or substitute with the herbs you love most.
Lemon Peel (2-3 strips): Adds a fresh citrusy note. Use a vegetable peeler to get nice long strips of lemon peel.
Whole Black Peppercorns (½ teaspoon): For a subtle bite of heat.
Red Pepper Flakes (1 teaspoon): These add a gentle heat and depth of flavor. You can adjust the amount based on your spice preference.

Instructions

Prep Your Jar: Start with a clean jar, about 12-16 oz in size. I love reusing mason jars or even old condiment jars. No need for an airtight container since this will be refrigerated.
Layer the Spices: Sprinkle ½ teaspoon of whole black peppercorns and 1 teaspoon of red pepper flakes into the bottom of the jar. Add a sprig of fresh rosemary (or your favorite herb) and a strip of lemon peel.
Cut the Feta: Take your block of feta cheese (about 8 oz) and cut it into ½-inch cubes. This size allows the flavors to marinate the cheese evenly.
Fill the Jar: Add the feta cubes to the jar, filling it halfway. Tuck another sprig of fresh rosemary, another strip of lemon peel, and a little more red pepper flakes in between the cubes. Top off the jar with the remaining feta.
Add the Olive Oil: Once the feta is in place, fill the jar with about 1 ½ cups of extra virgin olive oil, making sure all the cheese is completely covered.
Store: Seal the jar with a lid and store it in the refrigerator. Marinated feta will keep for up to 2-3 months. If the oil solidifies in the fridge, just leave the jar at room temperature for about 30 minutes before serving.

How to Serve Marinated Feta

Add to a mezze platter with olives, pita, and hummus.
Crumble it over a Greek salad or your favorite salad.
Spread it on slices of crusty bread for an easy appetizer.
Use it as a topping for pizza or alongside roasted veggies.
Toss it with pasta or grain bowls for a delicious flavor punch.

Tips, Tricks, and Alterations

Try Different Herbs: Fresh thyme, oregano, or basil are great alternatives to rosemary.
Spice it Up: Add a few slices of hot pepper or use Aleppo pepper for a smoky heat.
Cheese Alternatives: This marinade also works beautifully with creamy goat’s milk cheese or even kalamata olives for a briny twist.
Leftover Oil: Once the feta is gone, use the flavorful oil as a base for a tangy salad dressing—just add a splash of red wine vinegar or lemon juice.
Quick Recipe Tip: You can also marinate sun-dried tomatoes or olives using the same method.

If you’ve tried this Marinated Feta With Oil Lemon and Rosemary or any other recipe on BalancingBowls, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, and Pinterest to see more tasty meals.

Recipe