Best Marinated Feta Cheese Recipes

MARINATED OLIVES AND FETA CHEESE

Steps:

• Mix all olives, 3/4 cup oil, 3 tablespoons lemon juice, garlic, parsley, lemon peel, 1/2 teaspoon oregano and red pepper in resealable plastic bag. Chill overnight. Place feta on platter. Drizzle with 1/4 cup oil and 3 tablespoons lemon juice. Sprinkle with 1/2 teaspoon oregano and black pepper. Chill at least 2 hours or overnight.
• Place olives and marinade in bowl. Serve olives and feta with pita bread.

MARINATED FETA CHEESE SALAD

Steps:

• Remove the feta cheese from the pack and pat as dry as possible with kitchen towel. Press the flavors into it. Pack the cheese tightly into a jar and cover with olive oil. It will keep in the fridge for up to two months.
• Tips: Don't use bought dried herbs, instead make your own by drying leftover fresh herbs on a baking sheet. Leave them somewhere warm; e.g. on top of your boiler, washing machine, or oven and they will dry within a week. Or put them in the oven at 200 to 225 degrees for 1 hour.
• Uses: On a big plate, covered in fresh basil -- served with lots of other salads. As a cheese course, with crusty bread and fruit Don't throw away the oil -- use it in your dressing

MARINATED FETA CHEESE WITH CAPERS AND OLIVES

Steps:

• Cut feta cheese into cubes. Slice garlic. Place peppercorns and corriander seeds in a mortar and crush lightly with pestle.
• Pack the feta cubes into a large preserving jar with bay leaf, interspersing layers of cheese with garlic, crushed peppercorns and corriander, capers, olives and the fresh oregano sprigs.
• Pour enough olive oil in jar, to cover. Close tightly and leave to marinate for 2 weeks in the refrigerator.
• Lift out the feta cubes and serve on toasted bread with chopped tomatoes and a little of the flavored oil.

MARINATED FETA CHEESE WITH ORANGE, GREEN OLIVES, AND GARLIC

Steps:

• Cook 1 cup of the oil, the garlic, oregano, orange zest, and pepper flakes in a small saucepan over low heat until the garlic is softened, about 18 minutes.
• Remove the saucepan from the heat and gently stir in the feta and olives. Cover and let sit until the mixture reaches room temperature, about 1 1/2 hours.
• Stir in the remaining 1/4 cup oil and serve. (The mixture can be transferred to an airtight container and refrigerated for up to 1 week. Before serving, let sit at room temperature until the oil liquefies about 1 hour.).

MARINATED GREEK OLIVES WITH GRAPE TOMATOES AND FETA CHEESE

Steps:

• For the Olives- Combine all ingredients in a large resealable freezer bag.
• Remove all the air you can and refrigerate for 24 hours, turning 2 or 3 times.
• For the Cheese and Tomatoes- Drizzle the feta and tomatoes with the oil and lemon juice.
• Sprinkle with the oregano and pepper, tossing well.
• Cover and let stand for 30 minutes at room temp.
• Combine the olives with the feta and tomatoes, tossing well.
• Serve.

FETA CHEESE AND MARINATED GREEK OLIVES

Steps:

• Drizzle feta with olive oil and lemon juice. Sprinkle with oregano and pepper. Cover with plastic wrap and allow to stand at room temperature for 30 minutes, or marinate in the refrigerator overnight. Serve at room temperature.;
• Combine all ingredients in a heavy duty resealable bag (preferably freezer bag). Remove all air from bag prior to sealing. Refrigerate and let olives marinate overnight, turning once. Remove contents of bag to serving bowl.;

MARINATED GREEK FETA CHEESE

Steps:

• Place feta cheese in a bowl.
• In a jar with a tight fitting lid, add all the other ingredients and cap jar.
• Shake until well blended.
• Pour over feta and stir gently as not to break up cubes.
• Divide mixture between 2 half pint jars with lids.
• Store in the fridge for up to a week.
• To serve, let cheese come to room temp for about 30 minutes.
• Serve with assorted crackers, chips or crisp breads.
• Makes 2 half pint jars.
• To serve as a spread, mash cheese with some of the marinade to desired thickness.

MARINATED TOFU - (IN THE STYLE OF FETA CHEESE)

Steps:

• Press the tofu between two plates, weighted down with some heavy cans or a cast iron pan, to drain the excess liquid out.
• Slice into 1/2 inch slices.
• Wisk together the ingredients for the marinade in a large container with a lid.
• Add the tofu to the marinade and refrigerate for at least 24 hours, preferably 2-3 days.
• Flip the container every few hours to ensure even coverage.
• Tofu pieces can be patted dry, and crumbled over your favorite Greek-style salad or pizza.

MARINATED FETA CHEESE

Steps:

• In medium bowl, mix cheese, tomatoes, oil, vinegar, capers and pepper flakes until blended. Divide mixture evenly among 4 (half-pint) jars with tight-fitting lids. Add 1 sprig thyme and 1 strip lemon peel to each jar.
• Cover; refrigerate at least 24 hours before serving. Serve at room temperature. Store in refrigerator.

MARINATED FETA CHEESE

Steps:

• With a sharp knife cut feta into cubes. Cut garlic into thick slivers.
• With a mortar and pestle, lightly crush peppercorns and coriander seeds.
• Into a jar with a tight-fitting lid, pack feta cubes with the bay leaf, interspersing layers of cheese with garlic, peppercorns and sprigs of fresh herb.
• Pour in enough olive oil to cover cheese. Cover and refrigerate 2 weeks.
• Serve on hot toast sprinkled with a little of the oil from the jar.