Marinated Feta

Marinated Feta.

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 |

Marinated Feta

  • 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.

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Amanda Elliott is the chef at Peachtree Catering in Columbia, Missouri, and authors the website rusticsupper.com, where she shares recipes centered on the idea of the communal table and embracing the heritage of food through travel.

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