Marinated Feta Cheese Salad Recipes

MARINATED FETA

Steps:

• Place a layer of olives, sage, garlic, chile pepper, rosemary, bell pepper, sesame-ginger seasoning, pepperoncini pepper, and oregano into the bottom of a container. Add a layer of feta cheese. Repeat layering with remaining ingredients.
• Pour olive oil into the container to cover feta mixture completely. Cover and refrigerate until serving.

MARINATED FETA SALAD

Steps:

• Cut the Feta cheese block in cubes, about 2x2 cmm (little bit less than 1x1 inch) and put it in a little bowl (something like a breakfast bowl).
• Press the garlic clove with a garlic press over the cheese (or cut in veeery small bits).
• Pour in the oregano, basil and pepper and mix well.
• The cheese should end up coated in herbs and garlic.
• pour 1 and 1/2 tablespoons of vinegar and all the olive oil over the cheese, and mix carefully to avoid the cheese to crumble.
• Let stand about 2 hours, mixing every 30 minutes for the olive oil to coat the cheese.
• Wash the tomatoes, the lettuce and the persil and cut the tomatoes in 8 bits and the lettuce leaves in stripes about 2 inches wide.
• In a salad bowl, mix tomatoes and lettuce with salt (not too much: the cheese is quite salty) and 1/2 tablespoon vinegar, and add black olives.
• Add the cheese mix, drained, and decorate with parsley leaves.

MARINATED FETA THREE WAYS

Steps:

• For each of the above combinations, place all ingredients except for the feta in a small saucepan and gently heat over medium low just until tiny bubbles begin to form, 4 to 6 minutes. Remove from the heat and allow to cool completely, about 1 hour.
• Once the infused olive oil is cool, transfer half of the aromatics from the saucepan to a 16-ounce Mason jar followed by half of the feta. Repeat layering and then carefully pour the infused olive oil into the jar. Gently press the feta down if needed to ensure it is fully submerged and seal the jar with its lid (see Cook's Note). Place the jar in the refrigerator and allow the feta to marinate for at least 12 hours and up to 5 days.
• Remove the jar from refrigerator at least 30 minutes before serving to allow the solidified olive oil to liquify.

SIMPLE FETA CHEESE SALAD

Steps:

• In a bowl, mix the feta cheese, cherry tomatoes, onion, olive oil, and lemon juice. Serve immediately.

MARINATED FETA WITH HERBS AND PEPPERCORNS

Steps:

• In a medium bowl, stir together the olive oil, parsley, preserved lemon, chile, oregano and peppercorns.
• Cut the feta into 1/2-inch cubes and add them to the olive oil mixture. Gently fold together until feta is evenly coated. Transfer to a jar or lidded container and drizzle with more olive oil, if needed to immerse the feta. Refrigerate for at least 24 hours.
• Remove from refrigerator at least 30 minutes before serving to allow solidified olive oil to return to liquid form. Serve with crackers or crostini, or spoon on top of seared fish, grilled or roasted vegetables, pasta or salad.

FETA (MARINATED)

Steps:

• Carefully cut feta into cubes.
• Add garlic slices, peppercorns, coriander seeds, capers, bay leaf to your food processor and pulse. (Or use a mortar and pestle and crush).
• Put feta in a jar with a top, or use a bowl to add all ingredients together.
• Layer ingredients starting with feta, ingredients, topping with Thyme sprigs on top.
• Pour enough olive oil to cover cubes of cheese.
• Let marinate in refrigerator for 2 weeks for optimal taste, however; even overnight can be used with good results.
• At end of marinating time, just simply pick out the feta.
• Serve with fresh toast points and some chopped fresh tomatoes and it will be ummm -- ummm -- good.

MARINATED FETA CHEESE

Steps:

• In medium bowl, mix cheese, tomatoes, oil, vinegar, capers and pepper flakes until blended. Divide mixture evenly among 4 (half-pint) jars with tight-fitting lids. Add 1 sprig thyme and 1 strip lemon peel to each jar.
• Cover; refrigerate at least 24 hours before serving. Serve at room temperature. Store in refrigerator.

MARINATED CHEESE-TOPPED SALAD

Steps:

• For dressing, in a small bowl, combine the first eight ingredients. Cut cream cheese into 1/2-inch cubes; toss with half of the dressing. Cover and refrigerate for 30 minutes., In a large bowl, combine the romaine, arugula, tomatoes, shallots and olives. Drizzle with remaining dressing; toss to coat. Top with marinated cheese. Serve immediately.