Marinated Feta With Herbs and Peppercorns

Name: Marinated Feta With Herbs and Peppercorns
Total time: 10 min
Ingredients: 3/4 cup extra-virgin olive oil, plus more if needed; 3 tablespoons finely chopped fresh parsley; 3 tablespoons finely chopped preserved lemon, or 4 strips fresh orange zest plus 1 tablespoon juice (from 1 orange); 1 red serrano chile, very thinly sliced (optional); 4 teaspoons finely chopped fresh oregano; 1 tablespoon any combination of whole pink, green, white and black peppercorns, crushed or coarsely chopped; 8 ounces firm Greek feta, in brine; Crostini or crackers, for serving

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Total: 10 minutes

Servings: 1.5

Cost: $13.77 /serving

Author : Alexa Weibel

feta olive oil parsley

Marinated Feta With Herbs and Peppercorns

Ingredients

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3/4 cup extra-virgin olive oil, plus more if needed3 tablespoons finely chopped fresh parsley3 tablespoons finely chopped preserved lemon, or 4 strips fresh orange zest plus 1 tablespoon juice (from 1 orange)1 red serrano chile, very thinly sliced (optional)4 teaspoons finely chopped fresh oregano1 tablespoon any combination of whole pink, green, white and black peppercorns, crushed or coarsely chopped8 ounces firm Greek feta, in brineCrostini or crackers, for serving

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Instructions

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Step 1

In a medium bowl, stir together the olive oil, parsley, preserved lemon, chile, oregano and peppercorns.

Step 2

Cut the feta into 1/2-inch cubes and add them to the olive oil mixture. Gently fold together until feta is evenly coated. Transfer to a jar or lidded container and drizzle with more olive oil, if needed to immerse the feta. Refrigerate for at least 24 hours.

Step 3

Remove from refrigerator at least 30 minutes before serving to allow solidified olive oil to return to liquid form. Serve with crackers or crostini, or spoon on top of seared fish, grilled or roasted vegetables, pasta or salad.

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