Feta Cheese Recipe

Prepare feta

Pat the feta block dry with paper towels to remove excess brine. Place feta in a medium mixing bowl or on a small shallow serving dish.

Flavor oil

In a small bowl, combine 3 tbs extra-virgin olive oil, lemon zest, lemon juice, and the peeled garlic clove. Use the back of a spoon or a microplane to mash the garlic into the oil until fragrant. Let sit 2 minutes to infuse.

Pour half of the flavored oil over the feta, reserving the rest for finishing. Allow the feta to sit for 10 minutes so it absorbs the lemon-garlic oil.

Finely chop the fresh dill and oregano (or thyme). Scatter the chopped herbs evenly over the feta block.

Sprinkle cracked black pepper, red pepper flakes, and the 1/4 tsp sea salt over the top. Gently press the herbs and spices into the feta so they stick to the surface.

Arrange halved cherry tomatoes around or on top of the feta. Scatter toasted pine nuts (or chopped walnuts) over the cheese and tomatoes.

Drizzle the remaining 1 tbs olive oil over the assembled feta and tomatoes. Add chopped fresh parsley and an additional crack of black pepper to taste.

Serve immediately as a topping for salads, flatbreads, crostini, roasted vegetables, or let sit at room temperature up to 30 minutes to deepen flavors. Leftovers can be stored covered in the refrigerator for up to 3 days; bring to room temperature before serving.