Anti Inflammatory Marinated Feta with Lemon and Oregano
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Learn more →Ingredients
6 servings
- 12 oz block feta cheese, cut into ¾-inch cubes
- 1 cup extra-virgin olive oil
- 3 wide strips lemon zest (removed with a vegetable peeler)
- 1 tbsp fresh lemon juice
- 4 sprigs fresh oregano
- ½ tsp dried oregano
- ½ tsp red pepper flakes
- ½ tsp black pepper, coarsely cracked
- 2 cloves garlic, lightly smashed (optional)
For serving
- crusty bread or crackers, for serving (optional)
Can be omittedcrusty bread
Instructions
- 1
Combine the olive oil, lemon zest strips, lemon juice, fresh oregano sprigs, dried oregano, red pepper flakes, black pepper, and garlic (if using) in a small saucepan. Warm over low heat until the oil is fragrant and small bubbles form around the aromatics, about 3–4 minutes. Remove from heat and let cool to room temperature, about 20 minutes.
- 2
Pat the feta cubes dry with a paper towel and arrange them in a clean jar or airtight container in a single layer, or in two snug layers.
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