Garlic and Herb Marinated Feta

This garlic and herb marinated feta recipe takes only a few minutes to prep and requires no cooking at all! It can be made ahead and as it sits, the flavors just get better with time. If you’re looking for a fresh summer appetizer, this is it!

 

You Will Love This

• This marinated feta is a really beautiful and simple appetizer recipe that literally takes 5 minutes to throw together. It’s made with a handful of simple ingredients and you can switch up the ingredients as needed to fit whatever you’ve got on hand!
• This marinated feta is a delicious addition to any cheeseboard, and if you enjoyed this easy recipe be sure to check out my Baked Spinach and Artichoke Dip, Whipped Feta Dip, or my Easy Baked Feta!

Ingredients and Substitutions

• Feta Cheese – For this recipe, you’ll need to find a block of feta in brine. This type of feta will slice easily and soak up the marinade well. Crumbled feta just won’t work as well for this marinated feta appetizer.
• Olive Oil – Try to find one that is cold-pressed and organic. This is our family’s favorite brand of olive oil.
• Fresh Garlic – If you don’t have fresh, you can use garlic powder, but slicing a fresh clove of garlic is really going to give you the most flavorful marinade.
• Fresh Parsley – If you’ve only got dried parsley on hand, it will work in a pinch, but fresh chopped parsley is going to add a delicious layer of flavor to this marinated cheese.
• Balsamic Vinegar – You could also use red wine vinegar or white wine vinegar if you don’t keep balsamic vinegar on hand. But balsamic is really going to give this marinated feta that delicious tangy flavor you’ll love!
• Dried Oregano – The dried oregano is a great way to add another layer of savory flavor to this feta in combination with the fresh herbs. I love to layer fresh and dried herbs together because it adds complexity. You can use dried thyme or dried rosemary in place of the dried oregano in this recipe.
• Red Pepper Flakes – If you have an aversion to anything remotely spicy, feel free to leave the red pepper flakes out. They really don’t make this dish spicy though as much as they just add a little boost to all the other flavors. The flakes spread throughout the entire marinade so it doesn’t end up being spicy – promise!

Instructions

Add olive oil, sliced garlic, fresh parsley, balsamic vinegar, oregano, and red pepper flakes to a measuring cup or mason jar. Mix until well combined.

Add feta to a medium sized bowl and pour olive oil mixture over the cheese. Let feta marinate for 30-60 minutes (no need to refrigerate).

While the cheese is marinating, throw together some crostini quick. This post shows you just how easy it is to do! Pour feta and oil mixture into a shallow serving dish.

Add another splash of balsamic vinegar if desired and serve with crostini!

Make Ahead Instructions

If you want to make this marinated feta ahead of time, please do! Feel free to put this appetizer together up to a week in advance.

• Follow the instructions below and then refrigerate the feta in an airtight container or mason jar.
• About an hour before serving the feta appetizer, let it sit out on the counter so that the olive oil can come back to room temp. The olive oil will begin to solidify in the fridge so it’s important to let it come to room temp and turn back into liquid. Then just serve with crostini and enjoy!
• This marinated feta will stay good in an airtight container in the fridge for up to a week and likely longer although mine never lasts that long! The balsamic vinegar will slightly break down the feta over time as it sits, but the feta does a good job of standing up to the acid.

Tips

• If the marinating mixture doesn’t cover the cheese, just add more olive oil until it does. You want each piece of feta to be submerged (or almost submerged) so that it can soak up all that delicious flavor!
• You can switch up the flavors of this marinated feta by using flavored olive oils or a wide variety of herbs. I love to use garlic-infused oil or basil olive oil in this recipe. Also, fresh rosemary of fresh thyme tastes great in place of the parsley.
• You can dice the feta as large or small as you’d like. I prefer to dice the feta into 1/2″ cubes so that they’re bite-size pieces that are easily eaten on crispy crostini or crunchy crackers.
• If you have leftover olive oil marinade once the feta is eaten, be sure to save it! You can add a splash of balsamic vinegar and a handful of shredded Parmesan and then serve it just like my Olive Oil Balsamic Bread Dip with crusty French bread. You can also use it to add flavor to your favorite pasta sauce recipe or use it to make homemade focaccia!

FAQ

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