Pregnancy Friendly Marinated Feta with Lemon and Oregano
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Learn more āIngredients
6 servings
- 12 oz block feta cheese, cut into Ā¾-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
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/8 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- Ā½ tsp dried oreganoIngredient note
Oregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/8 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- Ā½ tsp red pepper flakes
- Ā½ tsp black pepper, coarsely cracked
- 2 cloves garlic, lightly smashed (optional)
For serving
- crusty bread or crackers, for serving (optional)
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 3ā4 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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