It’s no secret that cheese on its own is just a delicious thing, but marinated cheese? Please. C’MON. Nothing could sound better, truly. So while I’ve marinated a few cheeses before – a salty, crumbly Marinated Feta recipe was next on my list. The term “marinate” might make you think it needs a lot of time and attention, but it really just means we’re combining a few delicious things in a sauté pan, turning them into a flavorful oil, and tossing in the feta. The longer it sits, the better it gets, but I don’t think it will last long.

Ingredients you will need for marinated feta

This is a lemon-sesame marinade, but to avoid things getting too sharp, we are only using the lemon zest here. The zest will sizzle down with olive oil, making it feel complex even though it’s remarkably simple. Here is everything you will need for the feta marinade:

1 tablespoon freshly grated lemon zest
1 teaspoon of white, unhulled sesame seeds
1 teaspoon Aleppo pepper
1 teaspoon dried oregano
1/4 cup extra-virgin olive oil
8 ounces feta crumbles, OR feta in brine, drained and crumbled

How to make the feta

The process is really all about making the zesty sesame + lemon oil. You’ll need to add the lemon zest, sesame seeds, Aleppo pepper and oregano to a medium sauté pan. Cover with olive oil, making sure everything is submerged.

Set the pan over medium heat. Bring the oil to a sizzle. Sizzle for 30-90 seconds or until the sesame seeds are golden. Pour this mixture over the feta, and mix. Use immediately or store in the fridge for up to 3 days!

Note that the longer it sits, the better it will get!

Ideas for how to use this feta

While it’s delicious on its own, you usually want to use this feta ON something. Here are a few recipes that it is a great addition to!

Harissa Eggplant Shakshuka

This dish is a take on shakshuka, with poached eggs simmered over creamy harissa eggplant. It's similar to a traditional shakshuka, but the eggplant replaces stewed tomatoes, lending its creamy texture as the perfect base for a sweet and spicy pairing of ingredients.

Check out this recipe

Spiced Carrot and Chickpea Slaw with Cucumber Salad

What I love about this vegetarian bowl is how BALANCED it is. Both in nutrients and in flavor. Sweet raw carrots mix with a slightly spicy, creamy tahini dressing. This comes out a little hot, so I pair it with an herby, fresh cucumber salad. I suggest serving this with rice, but you can also serve it on top of bread, in a grain bowl, or bulk it up with some tofu and just have the vegetables as a big salad. It's great for meal prep, and great for using up all of your fridge vegetables.

Check out this recipe

Çilbir Verde

This fried egg version of Turkish poached eggs is simple, delicious, and covered in a homemade green chili oil. The fried egg gives a hint of crispy texture to the normally soft dish, and the green chili oil adds heat and a hint of freshness. All together it's my perfect breakfast.

Check out this recipe

And that’s everything for this marinated feta! If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Prep Time 5

Cook Time 1

Servings: 1 cup of marinated feta

Equipment

▢
1 large sauté pan

Ingredients

▢ 1 tablespoon freshly grated lemon zest
▢ 1 teaspoon of white, unhulled sesame seeds
▢ 1 teaspoon Aleppo pepper
▢ 1 teaspoon dried oregano
▢ 1/4 cup extra-virgin olive oil
▢ 8 ounces Athenos feta crumbles

Instructions

Add the lemon zest, sesame seeds, Aleppo pepper and oregano to a medium sauté pan. Cover with olive oil.
Set the pan over medium heat. Bring the oil to a sizzle. Sizzle for 30-90 seconds or until the sesame seeds are golden.
Pour this mixture over the feta, and mix. Use immediately or store in the fridge for up to 3 days!