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Try my easy Marinated Feta recipe for a crowd-pleasing party appetizer idea or salad topping. This cheesy snack calls for just 5 minutes of prep time!
Marinated feta is an easy way to elevate your next charcuterie board, antipasto platter, or Mediterranean feast. Toss chunks of salty, briney feta cheese with common dried herbs
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Garlic: I love the flavor of fresh garlic in marinated feta, but anytime fresh garlic is submerged in olive oil, there is a risk of botulism. Never store marinated feta at room temperature and never store it in the refrigerator for more than 4 days.
- Fresh basil: I adore the flavor fresh herbs offer in this recipe, but feel free to trade in half as much of any dried herb for the amount of fresh herbs suggested in this Marinated Feta recipe. To chiffonade the basil, stack several basil leaves on top of each other and roll tightly. While holding the roll of leaves tightly, slice crosswise, cutting the roll into very thin strips or ribbons.
- Crushed red pepper flakes: Omit if you don’t like spicy fare. Add more if you do!
- Feta: This Greek, brined, salty cheese had a well-deserved moment in the sun as part of one of the trendiest TikTok recipes ever, baked feta pasta. But goat- or sheep milk-based feta cheese is great for so much more than baking. Seek out the block variety, rather than the tub of pre-crumbled feta for this Marinated Feta recipe.
Step-by-step instructions
- In a medium bowl, mix together the olive oil, garlic, basil, thyme, oregano, and red pepper flakes. Add feta and toss to combine.
- Cover and refrigerate for 30 minutes to blend flavor, up to 4 days.
Recipe tips and variations
- Yield: This Marinated Feta recipe makes eight 1/4-cup, 1-ounce servings for a snack or appetizer portion.
- Storage: Store marinated feta, completely submerged in oil, in an airtight container in the refrigerator, for up to 4 days. If you want marinated feta that can be stored longer, omit the raw garlic (substitute with lemon zest or another herb).
- Freezer: Marinated feta can be frozen for up to 3 months. Thaw overnight in the refrigerator.
- Don’t toss the sauce: If you have extra oil left after snacking on all of the feta, use it as a dipping oil for bread or pita, toss with pasta, or reuse as the oil for a homemade salad dressing.
- Head to Italy: If you like this Marinated Feta recipe, then chances are you’ll love its Italian cousin, Marinated Mozzarella.
- Make it better with feta: Snack on this Marinated Feta as-is, enjoy with crackers or pita chips, use as a topping for a salad grain bowl, or toss into tabbouleh.
Recipe FAQs
Marinated feta made without fresh garlic can be stored in the refrigerator for 2 to 3 weeks or frozen for up to 3 months. If your marinated feta contains fresh garlic, it can be refrigerated safely for up to 4 days.
Add the feta to a glass jar or container, then cover completely with olive oil so no feta is exposed.
Antipasto Platter
For a snack dinner or Italian appetizer idea, you can’t beat this easy Antipasto Platter. It takes just 20 minutes to build a feast of cured meats, cheeses, olives, and more.
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More cheesy favorites
Appetizer Recipes
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Stock, Sauce, and Spread Recipes
Homemade Cheese Sauce
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Fried Cheese Curds
Marinated Feta
Ingredients
- ¾ cup olive oil
- 2 cloves garlic minced (see note 1)
- 1 tablespoon fresh basil chiffonade (or 1 ½ teaspoon dried basil)
- 1 tablespoon fresh thyme minced (or 1 ½ teaspoon dried thyme)
- 1 tablespoon fresh oregano minced (or 1 ½ teaspoon dried oregano)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 (8-ounce) package feta cheese cut into ¼ inch sized pieces
Instructions
- In a medium bowl, mix together the olive oil, garlic, basil, thyme, oregano, and red pepper flakes. Add feta and toss to combine. Cover and refrigerate for 30 minutes to blend flavor, up to 4 days.
Notes
- Garlic: I love the flavor of fresh garlic in marinated feta, but anytime fresh garlic is submerged in olive oil, there is a risk of botulism. Never store marinated feta at room temperature and never store it in the refrigerator for more than 4 days.
- Fresh basil: I adore the flavor fresh herbs offer in this recipe, but feel free to trade in half as much of any dried herb for the amount of fresh herbs suggested in this Marinated Feta recipe. To chiffonade the basil, stack several basil leaves on top of each other and roll tightly. While holding the roll of leaves tightly, slice crosswise, cutting the roll into very thin strips or ribbons.
- Crushed red pepper flakes: Omit if you don’t like spicy fare. Add more if you do!
- Feta: This Greek, brined, salty cheese had a well-deserved moment in the sun as part of one of the trendiest TikTok recipes ever, baked feta pasta. But goat- or sheep milk-based feta cheese is great for so much more than baking. Seek out the block variety, rather than the tub of pre-crumbled feta for this Marinated Feta recipe.
- Yield: This Marinated Feta recipe makes eight 1/4-cup, 1-ounce servings for a snack or appetizer portion.
- Storage: Store marinated feta, completely submerged in oil, in an airtight container in the refrigerator for up to 4 daysI f you want a marinated feta that can be stored longer, omit the raw garlic (substitute with lemon zest or another herb).
Nutrition
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.
