Marinated Greek Feta Recipes

MARINATED FETA

I'm well aware that everyone knows this marinated feta recipe or does it in their own way, but that's how I cook it - it's a quick appetizer for unexpected guests that just rang a doorbell to your house. Keeps well in the refrigerator.

Provided by sono1helen

Categories Appetizers and Snacks Antipasto Recipes

Time 15m

Yield 6

Number Of Ingredients 11

Marinated Feta image

Steps:

Place a layer of olives, sage, garlic, chile pepper, rosemary, bell pepper, sesame-ginger seasoning, pepperoncini pepper, and oregano into the bottom of a container. Add a layer of feta cheese. Repeat layering with remaining ingredients.
Pour olive oil into the container to cover feta mixture completely. Cover and refrigerate until serving.

Nutrition Facts : Calories 347.7 calories, Carbohydrate 5 g, Cholesterol 58.9 mg, Fat 32.6 g, Fiber 0.5 g, Protein 9.8 g, SaturatedFat 12.5 g, Sodium 867.3 mg, Sugar 3.3 g

Ingredients

4 black olives, finely chopped
2 fresh sage leaves, or more to taste
1 clove garlic, crushed
1 red chile pepper
1 sprig fresh rosemary, or more to taste
¼ red bell pepper, finely chopped
1 tablespoon toasted sesame-ginger seasoning (such as Victoria Gourmet ®)
1 small pepperoncini pepper, finely sliced
½ tablespoon chopped fresh oregano
14 ounces feta cheese, cubed
½ cup olive oil

FETA CHEESE AND MARINATED GREEK OLIVES

Provided by Food Network

Time 50m

Yield 6 appetizer servings

Number Of Ingredients 14

Feta Cheese and Marinated Greek Olives image

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.;

Ingredients

8 ounces feta cheese, cut into 1/2-inch thick slices
4 tablespoons extra virgin olive oil
Juice one lemon
1/2 teaspoon dried Greek oregano
Freshly ground pepper, to taste
1/2 pound Calamata olives, drained
1/2 pound cracked green olives, drained
1/4 pound Thassos olives, drained
2 tablespoons dried Greek oregano
Pinch Aleppo pepper (crushed red pepper can be substituted)
Zest and juice one lemon
2 tablespoons fresh parsley, chopped
1 cup olive oil
Fresh ground pepper, to taste

EASY MARINATED FETA

I always make my own marinated feta. If you like, you can also add garlic, but my family doesn't like garlic so we prefer this simple variation.

Provided by mannkochtgut

Categories Appetizers and Snacks Antipasto Recipes

Time P3DT10m

Yield 6

Number Of Ingredients 5

Easy Marinated Feta image

Steps:

Place feta cheese in a glass jar. Add chile pepper, herbes de Provence, and lemon zest. Fill jar with olive oil so feta is completely covered and seal.
Marinate in a cool place, but not in the refrigerator, for 3 to 4 days. Remove chile pepper before serving.

Nutrition Facts : Calories 519.2 calories, Carbohydrate 3.8 g, Cholesterol 66.8 mg, Fat 52 g, Fiber 0.1 g, Protein 10.8 g, SaturatedFat 16.2 g, Sodium 838.2 mg, Sugar 3.5 g

Ingredients

1 pound feta cheese, cubed
1 chile pepper
1 tablespoon herbes de Provence
1 pinch lemon zest
1 cup olive oil, or as needed

MARINATED GREEN BEANS WITH OLIVES, TOMATOES, AND FETA

This is a wonderful summer side dish. Allow the flavors to marinate together overnight for even better results.

Provided by Lynne23235

Categories Side Dish Vegetables Tomatoes

Time 3h40m

Yield 10

Number Of Ingredients 11

Marinated Green Beans with Olives, Tomatoes, and Feta image

Steps:

Bring a large pot of salted water to a boil over medium heat and drop in the green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain the green beans and plunge into ice water to stop the beans from cooking further. Drain the beans and place them in a shallow serving dish.
Heat the olive oil in a skillet over medium heat. Cook garlic in the oil for about 30 seconds. Remove the skillet from the heat. Stir in the olives, tomatoes, vinegar, oregano, salt, and pepper. Pour mixture over green beans. Toss together until beans are evenly coated. Sprinkle feta cheese over the top and garnish with oregano sprigs. Chill at least 3 hours before serving.

Nutrition Facts : Calories 183.3 calories, Carbohydrate 10.6 g, Cholesterol 20.2 mg, Fat 14 g, Fiber 3.6 g, Protein 5.5 g, SaturatedFat 4.6 g, Sodium 596.9 mg, Sugar 3 g

Ingredients

2 pounds fresh green beans, trimmed
¼ cup olive oil
2 cloves garlic, minced
1 cup kalamata olives, pitted and sliced
2 tomatoes, seeded and chopped
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
½ teaspoon salt
¼ teaspoon ground black pepper
1 (8 ounce) package crumbled feta
1 bunch fresh oregano sprigs

MARINATED FETA WITH HERBS AND PEPPERCORNS

The best recipes often make a good ingredient great through minimal effort. For this easy appetizer, start with good-quality feta, preferably in brine, which is creamier than the squeaky supermarket varieties. Many commercial fetas use only cow's milk and can taste somewhat one-note, so look for one that contains both sheep's and goat's milk, which provide the cheese's signature tang. Dice the feta, toss it with preserved lemon, peppercorns and chile, and refrigerate overnight. Spoon it onto crostini, or serve it alongside eggs, fish, salad, grilled or roasted vegetables or atop a bowl of pasta.

Provided by Alexa Weibel

Categories dinner, easy, lunch, dips and spreads, finger foods, salads and dressings, appetizer, side dish

Time 10m

Yield About 2 1/2 cups

Number Of Ingredients 8

Marinated Feta With Herbs and Peppercorns image

Steps:

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

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