This past weekend we had our first outdoor dinner party of the season and I had an edible centerpiece in mind while concocting this marinated feta with rosemary and juniper. This dish captures the soft light and open skies of an evening in early spring. Marinated feta is a fresh take on a cheese course that delivers a surprising burst of lemon and woodsy flavor to salty cubes of feta. We served marinated feta as an accompaniment to Paul's grilled Greek chicken and vegetables. The leftover feta, which grows more flavorful as it sits, can be added to grain dishes, mixed into omelets, pureed into dips or stuffed into veggies. The olive oil and herb mixture made a tasty addition to a salad vinaigrette, and would be delicious on pasta or used to sop up with crusty bread.
Yield: 1/2 liter jar (8 ounces feta), serves 4-6 people as a side
- 8 ounces feta, cut into 1 inch cubes
- 4 sprigs rosemary, whole
- 3 tablespoons oregano leaves, whole
- 1 lemon, zested into long strips
- 6-8 whole juniper berries
- 1-1 1/2 cups olive oil (extra virgin preferred)
- Using a 1/2 liter jar with a tight fitting lid, fill with cubed feta
- Add herbs, and juniper.
- Pour olive oil over the feta mixture until all your cubes are submerged.
- Cover tightly and use immediately or refrigerate and use within 2 days.
Note: the olive oil mixture will solidify in the fridge, bring to room temperature for an hour prior to use.