Okay, real talk—if you’ve never tried marinated feta before, you’re seriously missing out. It’s salty, tangy, creamy, herby, and just downright addictive. Whether you’re snacking with crackers, tossing it on a salad, or showing off at a party (hello, charcuterie board MVP), these little cheese cubes punch way above their weight.
I made this last summer for a backyard BBQ, and I swear, it vanished in 15 minutes. My cousin tried to eat it straight from the jar. No shame.
So today, I’m walking you through my go-to marinated feta recipe. It’s easy, fast (like, chop-it-up-and-dump-it-in fast), and tastes like something you picked up at a fancy deli. Let’s do it.
🧀 Why Marinated Feta Rocks (Like, Every Time)
First off, feta is already loaded with flavor—it’s tangy, crumbly, and bold. But when you soak it in olive oil with fresh herbs, garlic, and a little citrus? Whoa. It levels up in the best way. You get this crazy good mix of salty, savory, and aromatic that works with just about anything.
Great for:
- Antipasto platters
- Salad toppings
- Sandwich fillings
- Pasta add-ins
- Fancy snacking straight from the jar (yep, I said it)
Also, this is one of those recipes that actually gets better the longer it sits. The oil becomes this magical infusion you can use later for drizzling over roasted veggies or dipping crusty bread. Don’t waste a drop.
🛒 Ingredients You’ll Need
Here’s what you’re looking at. Keep it simple, or tweak it with whatever herbs or flavors you like.
Main Stuff:
- 8 oz feta cheese (block style, not crumbles!)
- 1 cup extra virgin olive oil
- 3 garlic cloves, smashed
- 1 tsp crushed red pepper flakes (more if you want heat)
- 1 lemon, zested and sliced into thin rounds
- 1 tbsp fresh thyme leaves
- 1 tsp dried oregano
- 1 tbsp chopped fresh rosemary
- Fresh cracked black pepper, to taste
Optional but awesome:
- Olives or sun-dried tomatoes
- Bay leaf
- Orange zest for extra citrus punch
👉 Important tip: Buy block feta packed in brine, not the pre-crumbled stuff. You want it firm enough to cube without falling apart.
🔪 How to Make Marinated Feta Cheese Cubes
This recipe is super low-effort, but the results are anything but boring. Here’s how I make it:
1. Cut the Feta into Cubes
Slice your feta block into small cubes—think bite-sized, about ½ inch each. They don’t have to be perfect; a little rustic is totally fine. Just try not to crumble them while cutting. I like using a really sharp knife and wiping the blade between slices.
Pro tip: Pop the feta in the freezer for 5-10 minutes before cutting. Makes it easier to get clean cuts without it breaking apart.
2. Pack It All Into a Jar
Grab a clean 16 oz glass jar (Mason jars work great). Start layering your feta cubes, garlic, lemon slices, herbs, and red pepper flakes. You don’t need to be fancy—just tuck everything in there.
I usually add some herbs in between layers so the flavor spreads out nicely. If you’re using olives or sun-dried tomatoes, add those too. They add a little extra punch and color.
3. Pour in the Olive Oil
Pour the olive oil slowly over the jar contents. You want everything to be fully covered—no peeking cubes, okay? Give the jar a gentle shake or swirl to help the oil fill any gaps.
If you’re short on oil, you can top it off with a splash more, or mix in a little neutral oil like avocado. But olive oil gives the best flavor, hands down.
4. Let It Chill (Literally)
Pop the jar in the fridge and let it marinate for at least 24 hours—but honestly, it gets way better after 2-3 days. The feta soaks up all that garlicky-herby-lemony flavor and becomes something dreamy.
Note: Olive oil solidifies in the fridge! That’s totally normal. Just let the jar sit at room temp for 20 minutes before serving.
🥗 How to Serve It (And Look Like You Know What You’re Doing)
This stuff is so versatile, you’ll probably find yourself grabbing it constantly. Here are some of my favorite ways to use it:
- As an appetizer: Serve with crackers, pita chips, or sliced baguette.
- Tossed into a salad: It adds instant flavor without needing a heavy dressing.
- On pasta: Just stir the cubes and flavored oil into warm noodles. Boom.
- With roasted veggies: Think roasted carrots or squash with a few feta cubes on top? Chef’s kiss.
- For breakfast: Yep, I said it. Add it to your avocado toast or scrambled eggs. Don’t knock it till you try it.
🧊 Storage Tips & Shelf Life
This keeps well in the fridge for about 2 weeks, as long as the feta stays covered in oil. Always use a clean spoon to scoop it out—no double dipping, folks. That oil is liquid gold and keeps the feta fresh.
You can even reuse the oil after the feta’s gone! Drizzle it over grilled chicken, use it as a bread dip, or toss it with roasted potatoes. It’s loaded with flavor, so don’t let it go to waste.
📝 Quick Recap (In Case You’re Speed-Scrolling)
Here’s the TL;DR version for my multitaskers:
- Use block feta, not crumbles.
- Cut into cubes, layer in a jar with garlic, herbs, and lemon.
- Cover completely with olive oil.
- Chill for at least a day.
- Eat with everything. Or just straight from the jar.
Final Thoughts (aka, Just Try It Already)
Honestly, once you make marinated feta cheese cubes at home, the store-bought stuff won’t cut it anymore. It’s cheaper, fresher, and you get to control the flavors. Plus, it’s one of those things that makes you feel kinda fancy—without actually doing a whole lot.
Make it once, and I promise… you’ll be putting it on everything. Even toast. Even pizza. Even straight from the fridge while wearing sweatpants at midnight (no judgment here).
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