Marinated Feta with Oil Lemon and Rosemary is a flavor-boosting stable in our house. It beautifully dresses up salads, pizza, and egg dishes. It’s beautiful in a jar and makes a lovely gift for friends and family.

In the recipe below I have not included unit amounts for the ingredients. Don’t overthink this recipe. I just use my eye as a guide for what looks pretty in the jar And it’s hard to go wrong with a combination of olive oil, fresh herbs, lemon rind, red pepper flakes, and feta cheese.

What do you need to make Marinated Feta:

Equipment:

a jar with top

Time:

10 minutes

Produce:

fresh rosemary, oregano, or thyme
lemon rind

Dairy:

a block of fresh feta cheese

Pantry:

olive oil
whole peppercorns
red pepper flakes

Feta cheese rosemary olive oil pepper corns red pepper flacks — Feta cheese, rosemary, olive oil, peppercorns, red pepper flacks

Instructions

Instructions

First, make sure you have a clean jar. Any size mason jar will do, depending on how much feta cheese you want to make.

I also often just save the jars from other condiments I’ve bought at the store like olives or capers. After I’m done with the store-bought product I just stick the jar and its top in the dishwasher and save it for when I’m making marinated feta or pickled onions. Because I’ll be storing the feta cheese in the refrigerator I don’t have to worry about it being an airtight seal. It’s a great opportunity to reuse and recycle.

Start by sprinkling a few whole peppercorns and a teaspoon or so of red pepper flakes into the bottom of the jar. Add a sprig of fresh herbs and a lemon peel. Oregano and rosemary work really well in this recipe but if you only have one or the other that’s fine. You could also do it with fresh thyme.

You want to make sure you get a nice brick of feta cheese rather than crumbled feta cheese. Cut the brick of feta into half-inch cubes.

Fill the jar halfway up with the feta cubes. Add another sprig of fresh herbs and another slice of lemon peel. Fill the rest of the jar with more feta and top with another layer of herbs, lemon peel, and a sprinkling of red pepper flakes.

The final step is to fill the negative space in the jar with olive oil. Seal the jar and store it in the refrigerator.

Oregano plant in ceramic planter — my oregano is growing in my favorite planter made by nashceramics.

Marinated Feta with Olive Oil, Lemon, and Rosemary will hold up in the refrigerator so you can enjoy it for months to come. If the oil solidifies a little in the refrigerator, just place it on the counter about a half hour before you want to use it and it will soften up.

When you have eaten all of the feta you can use the remaining oil for the base of a delicious salad dressing. Just add a little vinegar or lemon juice to the oil and drizzle over greens to jazz up a salad.

Are you looking for more flavor-boating recipes for your salads?

Try these recipes to bring more excitement to any salad.

If you're seeking to spice up your salads and add more flavor to them, there are several recipes you can try. These recipes will surely add more excitement to any salad and make it more delicious. First, on the list is pickled onions, which are easy to make and bring a tangy and sweet flavor to your salad. Another option is a mustard shallot dressing that will add a creamy and slightly sharp taste. Pickled carrots, will provide a sweet, tangy, and crunchy addition to your salad. Finally, you can try a lime cilantro vinaigrette, which adds a refreshing and citrusy taste to your greens. These recipes can be made with a few ingredients and are perfect for those who want to add more flavor to their salads without using heavy dressings or additives.

If you’ve tried this Marinated Feta With Oil Lemon and Rosemary Recipe 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 and anything else I'm up to.

Recipe