Marinated Feta with Herbs and Peppercorns**

Marinated Feta with Herbs and Peppercorns

Basic Information

• Total Time: 10 minutes (preparation) + 24–48 hours (marinating)

• Servings: 4–6 people (as an appetizer)

Introduction

This herb and peppercorn-marinated feta is a vibrant, tangy appetizer that balances the creamy richness of Greek feta with bright herbaceousness and a subtle peppery kick. The marinade’s aromatic layers (from fresh herbs, citrus, and crushed peppercorns) elevate feta’s flavor, making it ideal for serving with crusty crostini, crackers, or as a topping for grilled seafood, roasted vegetables, or pasta.

Ingredients (Serves 4–6)

• ¾ cup extra-virgin olive oil (plus additional for marinating if needed)

• 3 tablespoons finely chopped fresh parsley

• 3 tablespoons finely chopped preserved lemon (or substitute: 4 strips fresh orange zest + 1 tablespoon fresh orange juice from 1 medium orange)

• 1 small red serrano chile, very thinly sliced (optional, adjust spiciness to taste)

• 4 teaspoons finely chopped fresh oregano

• 1 tablespoon mixed whole pink, green, white, and black peppercorns, crushed or coarsely chopped

• 8 ounces firm Greek feta cheese, drained and patted dry (from brine)

• Crostini (toasted baguette slices) or crisp crackers, for serving

Preparation

Step 1: Prepare the Marinade

In a medium, non-reactive mixing bowl (glass or ceramic recommended), combine the olive oil, chopped parsley, preserved lemon (or orange zest + juice), thinly sliced serrano chile (if using), fresh oregano, and crushed peppercorns. Whisk gently to ensure all ingredients are thoroughly incorporated, creating a fragrant, vibrant base.

Step 2: Marinate the Feta

Using a sharp chef’s knife, cut the drained feta into uniform ½-inch cubes. Transfer the feta to the marinade and fold with a spatula (or clean hands) until every cube is evenly coated.

Transfer the marinated feta and its liquid to a clean, airtight container (e.g., a glass jar with a tight-fitting lid). If the marinade does not fully submerge the feta, drizzle additional olive oil over the top to ensure complete coverage. Seal tightly and refrigerate for at least 24 hours (for optimal flavor, marinate up to 48 hours).

Step 3: Rest and Serve

Remove the marinated feta from the refrigerator 30 minutes before serving to allow the solidified olive oil in the marinade to return to a liquid state. Drain excess marinade if needed, then serve the feta in a shallow dish alongside crostini or crackers. For versatility, spoon the marinated feta over seared fish, grilled/roasted vegetables, pasta, or fresh salads.

User Tips & Variations

• Storage & Batch Making: The marinated feta will maintain peak flavor for 7 days refrigerated. For larger batches, scale ingredients proportionally and store in airtight containers. Leftover marinade can be repurposed by tossing in sliced radishes, cherry tomatoes, or cucumber rounds to create a zesty salad.

• Allergy Caution: Pink peppercorns may trigger allergic reactions in those with tree nut (cashew) allergies. Substitute with green or black peppercorns if necessary.

• Herb Substitutions: Fresh oregano (bitter) can be swapped for fresh marjoram (milder, sweeter) or dried oregano (use 1 teaspoon, reduced by half).

• Flavor Boosts: For a Greek-inspired twist, add 2–3 chunked garlic cloves (not pureed) to the marinade. To intensify citrus notes, dice an extra ½ cup of preserved lemon or use 1 tablespoon more orange zest.

• Creative Pairings: If feta is fully consumed but marinade remains, toss in thinly sliced radishes to soak up the herbaceous, peppery essence—transforming the leftover marinade into a zesty dressing.

Note: This recipe is adaptable; adjust herbs, spices, or citrus to suit personal taste while preserving its core flavor profile. Enjoy!