Basic Feta gets a boost with this marinade. I prefer the creaminess of French sheep’s milk Feta to most Greek varieties, but really, any salty, delicious Feta will work well.
Serves | 4 to 6 |
8 oz sheep’s milk Feta, broken into large pieces
rind of 1 grapefruit
3 cardamom pods
1 tsp freshly ground black pepper
1 bay leaf
1½ cups olive oil
| Preparation | Place large Feta pieces and grapefruit rind in a Mason jar with a lid. In a small bowl, combine all remaining ingredients and pour over Feta. Marinate in the refrigerator for 12 hours to infuse the flavors; serve within 2 weeks with warm pita bread.