Lunch

Greek Marinated Feta

Written by: Team Brightland

Time: 10 minutes, plus 24 hours to marinate
SERVINGS: 4-6 as an appetizer, side, or topping
Greek Marinated Feta

Feta plus our new Kalamata olive oil, lemon, and a handful of herbs, left to soak until it's impossibly soft. Keep a jar around and good luck not eating it straight from the fridge!

Ingredients

  • 1 block of feta, about 8 ounces
  • 1/2 cup Brightland Kalamata Extra Virgin Olive Oil, plus more to cover
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh parsley, chopped
  • 1/4 teaspoon crushed red pepper flakes
  • Black pepper

Instructions

Prep the Feta:

  1. Slice the feta into clubs and place them into a clean mason jar.
  2. Stir together the Kalamata Extra Virgin Olive Oil, lemon zest, lemon juice, oregano, parsley, and red pepper flakes.
  3. Pour the marinade over the feta. Top with more oil if needed so the feta is fully covered.

Marinate:

  1. Seal the jar and chill for at least 24 hours so the flavors can meld. In a rush, let it sit at room temperature for 30 minutes instead.

Serve:

  1. Take the jar out about an hour before serving so the feta comes to room temperature. Spoon it over crusty bread, salads, or anything that needs a little richness.

What You'll Need

Kalamata Extra Virgin Olive Oil Kalamata Extra Virgin Olive Oil
Kalamata Extra Virgin Olive Oil
Sale price$46 $40.48
100% Greek Extra Virgin Olive Oil

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DINNER