Feta continues to reign supreme in the world of cheese, and I’m on a journey to become a feta aficionado. While feta on its own is already a star that can elevate a dish from boring to soaring, soaking it in a marinade will bring it to a whole new level. Marinating feta in fresh herbs, black peppercorns, and fennel is a great way to show off its features. The cubes will become a standalone star to a cheese board, antipasto platter, or as an addition to a main, like salmon or roasted chicken. Spread the softened cubes on crusty bread and leave no trace behind.
The feta:
One of my best recommendations is to use real Greek-style feta, made with either sheep’s or a combination of sheep’s and goat’s milk. How do you know it’s the real deal? Make sure you inspect the packaging for the PDO label (protected designation of origin) signifying it’s made in certain regions of Greece. Compared to an American-made feta, which is typically cow’s milk, the sheep or goat varieties are softer, pungent, sharp, and just overall perfection. When cutting cubes of feta—depending on the texture—it could be super soft or firm.
The marinade:
Because the feta is stored in the refrigerator, the oil will solidify, which is fine. It’s the perfect opportunity to smear on warm toast and let the heat work for you. If you prefer to wait, though, let it sit at room temperature until the oil melts to liquid form.
Storage:
Your marinated feta will last for up to 2 weeks in the refrigerator when stored in an airtight container, and it will only get better the longer it soaks in the marinade!
Made this recipe? Let us know how it went in the comments below!
