Feta Cheese Recipe

Feta Prep & Marinade

1. 1

   Drain and pat feta

   Remove the feta from its brine/packaging and place it on a plate lined with paper towels. If using a large block, you may cut it into 2–4 thick slices or leave as one piece. Gently pat the surface with additional paper towels to remove excess moisture. Let sit 5–10 minutes while you prepare the marinade.

2. 2

   Warm the oil and bloom dried oregano

   In a small saucepan or skillet, combine the extra virgin olive oil (1 cup) and dried oregano (2 tbsp). Warm over low heat for 2–3 minutes—do not allow the oil to simmer or smoke. Warming the oil briefly helps bloom the dried oregano’s aroma and infuse the oil. Remove from heat and let cool slightly for 2 minutes.

3. 3

   Assemble optional aromatics

   If using, add the thinly sliced garlic (2 cloves), bay leaf (1), red pepper flakes (1 tsp), and lemon zest (1 tsp) to the warm oil so their flavors gently infuse. If you prefer a milder garlic presence, add raw garlic slices to the jar instead of warming them in the oil; warmed garlic will be mellower and more integrated.

4. 4

   Season the feta

   Place the drained feta pieces into a clean, small jar or container that has a tight-fitting lid (a 16–24 oz jar works well). Sprinkle the feta evenly with sea salt (1/4 tsp) and cracked black pepper (1 tsp). If using fresh oregano leaves (2 tbsp), scatter them between and on top of the feta pieces.

5. 5

   Pour the oil over the feta

   Carefully pour the warm (not hot) oregano-infused olive oil over the feta until the cheese is completely submerged or well coated (use approximately 1 cup; add more olive oil if needed). Ensure garlic slices, bay leaf, and any herbs are distributed in the jar. Press the feta gently so no large air pockets remain.

6. 6

   Cool and chill

   Allow the jar to cool to room temperature (about 15–20 minutes) if the oil is still warm. Close the lid and refrigerate for at least 8 hours, ideally 24–48 hours, to let the flavors meld. The oil will solidify in the fridge; remove 20–30 minutes before serving to soften.

7. 7

   Serve

   Serve the marinated feta at room temperature with crusty bread, crackers, olives, roasted vegetables, or as part of a mezze platter. Spoon some of the flavored oil and aromatics over the feta when plating. Leftover marinated feta will keep refrigerated for up to 2 weeks; top up with additional olive oil if the cheese becomes exposed to air.