Best 9 Lemon Herb Marinated Feta Recipes

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Flavorful and tangy, lemon herb marinated feta is a versatile dish that adds a zesty kick to various culinary creations. Whether you're looking to add a Mediterranean flair to your next appetizer spread, elevate your salads with a burst of freshness, or create a delectable marinade for grilled meats, this easy-to-make dish promises to tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON-HERB MARINATED FETA



Lemon-Herb Marinated Feta image

Briny feta, tart lemon, bright herbs and hot pepper come together in perfect harmony here. Spoon this appetizer onto a round of buttery, toasted French bread for a perfectly balanced bite that you'll want to keep eating all night. That's right, this easy and elegant recipe is perfect for a party. It's low-effort, tastes great and is sure to impress, despite the fact that its ingredient list is short and mostly utilizes bits and bobs of ingredients you might already have on hand. Feta might be the exception to that rule, but that's exactly what we were going for when we developed this recipe: a way to showcase the divine flavor of this special cheese. So mix this up in advance of your next party, and watch your guests go gaga over this marinated app-there's no need to reveal how easy it was to make.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Yield 16

Number Of Ingredients 9

4 fresh thyme sprigs
2 fresh oregano sprigs
3 strips (3x1-inch each) lemon peel
1 teaspoon black peppercorns
1/2 teaspoon crushed red pepper flakes
8 oz feta cheese, cut in 1/2-inch cubes
1 cup extra-virgin olive oil
1 can (11 oz) refrigerated Pillsbury™ Original French Bread
2 tablespoons butter, melted

Steps:

  • In pint-sized glass jar, arrange herbs, lemon, peppercorns and pepper flakes. Top with cheese. Pour olive oil over cheese mixture; cover and refrigerate 3 days. Serve with toasts. Any leftover cheese mixture can be covered and refrigerated up to 4 days longer.
  • At least 1 1/2 hours before serving, make the toasts. Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. Bake French bread 24 to 26 minutes or until browned. Cool completely, at least 30 minutes. Cut into 1/2-inch slices. Brush slices on both sides with melted butter. Return to pan; bake 10 to 15 minutes, turning once, until light golden brown.

Nutrition Facts : Calories 220, Carbohydrate 10 g, Cholesterol 15 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize About 2 Tablespoons Cheese Mixture and 1 to 2 Toasts, Sodium 230 mg, Sugar 1 g, TransFat 0 g

MARINATED FETA THREE WAYS



Marinated Feta Three Ways image

With just a few ingredients and some hands-off time, feta cheese can be transformed into a delicious appetizer to serve with crostini or as an accompaniment to grilled vegetables and meat. We came up with a trio of super versatile flavor combinations that are all made following the same method. By marinating the feta in glass jars, you'll be able to see the colors of the aromatics, for a beautiful and delicious gift too.

Provided by Food Network Kitchen

Categories     appetizer

Time 13h

Yield 2 servings

Number Of Ingredients 21

1 cup good-quality extra-virgin olive oil
3 cloves garlic, peeled and smashed
2 sprigs fresh thyme
2 sprigs fresh oregano
1 sprig fresh rosemary
1/2 teaspoon crushed red pepper flakes
2 strips lemon zest (about 3 inches long; see Cook's Note)
1 bay leaf
8 ounces feta, drained well from brine and cut into 1/2-inch pieces
1 cup good-quality extra-virgin olive oil
4 whole chipotle chiles in adobo
3 cloves garlic, smashed
1/2 teaspoon smoked paprika
8 ounces feta, drained well from brine and cut into 1/2-inch pieces
1 cup good-quality extra-virgin olive oil
3 canned whole artichoke hearts, drained and halved
4 sun-dried tomatoes in olive oil, roughly chopped
3 cloves garlic, smashed
1/2 teaspoon crushed red pepper flakes
3 strips lemon zest (about 3 inches long; see Cook's Note)
8 ounces feta, drained well from brine and cut into 1/2-inch pieces

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.

LEMON HERB MARINADE



Lemon Herb Marinade image

I got this recipe from my best friend. She always uses it on chicken but I find it also works very well with Halibut, but don't marinate the halibut as long as you would chicken.

Provided by Simply Chris

Categories     Chicken

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 cup olive oil
3/4 cup lemon juice
1 teaspoon Lawry's Seasoned Salt
2 teaspoons dried basil
2 teaspoons dried thyme
1 teaspoon garlic powder
2 teaspoons paprika

Steps:

  • Mix all ingredieants well.
  • Pour over chicken and marinate at lease 2 hours (or overnight).
  • If using fish, only marinate 1/2 hour.
  • Grill chicken or fish on B-B-Q, or broil in broiler.
  • This makes enough for 6 boneless, skinless chicken breasts.

Nutrition Facts : Calories 258.3, Fat 27.2, SaturatedFat 3.8, Sodium 2, Carbohydrate 5.7, Fiber 1.1, Sugar 1.4, Protein 0.6

MARINATED FETA WITH ROASTED LEMON



Marinated Feta With Roasted Lemon image

Try this with white beans on toast, in salads, or puréed and spread on pita.

Provided by Claire Saffitz

Yield Makes about 2 cups

Number Of Ingredients 7

1 lemon, sliced, seeds removed
2 tablespoons plus 1/2 cup olive oil
8 ounces feta, sliced 1/2 inch thick
2 dried chiles de árbol or other dried red chiles, lightly crushed
2 bay leaves
2 tablespoons fresh lemon juice
Freshly ground black pepper

Steps:

  • Preheat oven to 400°F. Toss lemon slices and 2 Tbsp. oil on a rimmed baking sheet; roast until caramelized and lightly charred in a few spots, 10-12 minutes; let cool.
  • Combine lemon slices, feta, chiles, bay leaves, lemon juice, and remaining 1/2 cup oil in a small dish; season with pepper. Cover; chill 12 hours.
  • Feta can be made 5 days ahead. Cover and chill.

LEMON, HERB & GARLIC MARINADE



Lemon, Herb & Garlic Marinade image

I've adapted this from a Jamie Oliver recipe. Jamie makes it with his 'flavour shaker' but as most people probably don't have one - you can use a mortar and pestle. Use this marinade for steak, chicken or fish. It imparts a wonderful flavour. We had it with steak and it made it beautifully moist and tender and lemony - quite a different taste for steak but absolutely delicious! Quantities given should make enough to marinade 2-3 steaks or 2 large chicken breasts or 4 fillets of fish.

Provided by Kookaburra

Categories     Lemon

Time 10m

Yield 1/2 cup, 2-4 serving(s)

Number Of Ingredients 8

1 teaspoon fresh rosemary (leaves only)
1/2 teaspoon fresh thyme leaves or 1 teaspoon dried thyme
1 pinch lavender flowers (optional) or 1 pinch lavender leaves (optional)
1/2 teaspoon freshly ground black peppercorns
1 pinch sea salt
2 garlic cloves, peeled and sliced
1/2 lemon, juice and zest of, finely grated
4 tablespoons extra virgin olive oil

Steps:

  • Roughly chop the rosemary leaves, thyme leaves, and lavender flower/s or leaves (if using).
  • Place herbs, salt and pepper into a mortar and pound with a pestle, until herbs are crushed and fragrant.
  • Add garlic and lemon zest and pound until garlic makes a paste - add a little of the olive oil if necessary.
  • Now stir in the lemon juice and the olive oil and mix together.
  • Pour mixture into a small screwtop jar. Fix lid securely and shake vigorously until mixture thickens and emulsifies.
  • Pour over meat, cover and marinade in the refrigerator for 1-2 hours before cooking.
  • Pour any marinade left in the bowl over the meat while it cooks.

MARINATED FETA WITH HERBS AND PEPPERCORNS



Marinated Feta With Herbs and Peppercorns image

The best recipes often make a good ingredient great through minimal effort. For this easy appetizer, start with good-quality feta, preferably in brine, which is creamier than the squeaky supermarket varieties. Many commercial fetas use only cow's milk and can taste somewhat one-note, so look for one that contains both sheep's and goat's milk, which provide the cheese's signature tang. Dice the feta, toss it with preserved lemon, peppercorns and chile, and refrigerate overnight. Spoon it onto crostini, or serve it alongside eggs, fish, salad, grilled or roasted vegetables or atop a bowl of pasta.

Provided by Alexa Weibel

Categories     dinner, easy, lunch, dips and spreads, finger foods, salads and dressings, appetizer, side dish

Time 10m

Yield About 2 1/2 cups

Number Of Ingredients 8

3/4 cup extra-virgin olive oil, plus more if needed
3 tablespoons finely chopped fresh parsley
3 tablespoons finely chopped preserved lemon, or 4 strips fresh orange zest plus 1 tablespoon juice (from 1 orange)
1 red serrano chile, very thinly sliced (optional)
4 teaspoons finely chopped fresh oregano
1 tablespoon any combination of whole pink, green, white and black peppercorns, crushed or coarsely chopped
8 ounces firm Greek feta, in brine
Crostini or crackers, for serving

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.

LEMON HERB MARINADE



Lemon Herb Marinade image

This easy Lemon Herb Marinade can be whipped up in 10 minutes. Zesty herbs and simple ingredients work together to elevate chicken, fish or pork. Feel free to switch up the herbs you use in this Lemon Herb Marinade. For example, for a lemon-rosemary marinade, consider substituting parsley for the basil and rosemary for the thyme. A good rule of thumb when mixing up marinades is, for fish, chicken and pork, light herbal notes tend to work well. This lemon and herb marinade is not to be missed.

Provided by By Betty Crocker Kitchens

Categories     Dinner

Time 10m

Yield 10

Number Of Ingredients 7

1/3 cup olive or vegetable oil
1/4 cup lemon juice
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In shallow glass dish or resealable food-storage plastic bag, mix all ingredients. Add about 1 lb meat; cover dish or seal bag, and refrigerate at least 20 minutes but no longer than 24 hours, depending on type of meat.
  • Remove meat from marinade; discard marinade. Cook meat as desired.

Nutrition Facts : Calories 70, Carbohydrate 0 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Tablespoon, Sodium 60 mg, Sugar 0 g, TransFat 0 g

HERB-MARINATED FETA AND OLIVES



Herb-Marinated Feta and Olives image

Categories     Olive     Appetizer     Vegetarian     Feta     Basil     Fall     Cilantro     Seed     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 appetizer servings

Number Of Ingredients 11

1 tablespoon whole cumin seeds
2 teaspoons whole coriander seeds
1 teaspoon dried crushed red pepper
2 garlic cloves, minced
2 teaspoons grated orange peel
1 1/2 cups extra-virgin olive oil
10 ounces assorted brine-cured green and black olives
3 tablespoons minced fresh basil
2 tablespoons minced fresh cilantro
8 ounces feta cheese, cut into 1/2-inch squares
1 French-bread baguette, sliced

Steps:

  • Combine cumin, coriander, and crushed red pepper in heavy small skillet over medium-high heat. Shake skillet gently until spices are fragrant, about 1 minute. Transfer to bowl. Add garlic, orange peel, and oil and stir to combine. Mix in olives, basil, and cilantro. Gently stir in feta. Cover and refrigerate at least 1 day. (Can be made 1 week ahead. Keep refrigerated.) Bring olive and cheese mixture to room temperature before serving.
  • Transfer mixture to bowl and place on platter. Surround with baguette slices.

EASY MARINATED FETA



Easy Marinated Feta image

I always make my own marinated feta. If you like, you can also add garlic, but my family doesn't like garlic so we prefer this simple variation.

Provided by mannkochtgut

Categories     Appetizers and Snacks     Antipasto Recipes

Time P3DT10m

Yield 6

Number Of Ingredients 5

1 pound feta cheese, cubed
1 chile pepper
1 tablespoon herbes de Provence
1 pinch lemon zest
1 cup olive oil, or as needed

Steps:

  • Place feta cheese in a glass jar. Add chile pepper, herbes de Provence, and lemon zest. Fill jar with olive oil so feta is completely covered and seal.
  • Marinate in a cool place, but not in the refrigerator, for 3 to 4 days. Remove chile pepper before serving.

Nutrition Facts : Calories 519.2 calories, Carbohydrate 3.8 g, Cholesterol 66.8 mg, Fat 52 g, Fiber 0.1 g, Protein 10.8 g, SaturatedFat 16.2 g, Sodium 838.2 mg, Sugar 3.5 g

Tips:

  • Choose a good quality feta cheese. A firm, full-fat feta will hold up better to marinating and grilling.
  • Make sure to marinate the feta for at least 30 minutes. This will give the flavors time to penetrate the cheese.
  • If you're grilling the feta, be sure to preheat the grill to medium-high heat. This will help to prevent the cheese from sticking.
  • Cook the feta for just a few minutes per side, until it is slightly melted and browned. Overcooking will make the cheese tough.
  • Serve the feta immediately, while it is still warm. It can be enjoyed on its own, or used as a topping for salads, pizzas, or grilled vegetables.

Conclusion:

Lemon herb marinated feta is a delicious and versatile dish that can be enjoyed in many different ways. It is a great appetizer, snack, or side dish. The bright flavors of the lemon and herbs complement the rich, creamy texture of the feta cheese. This dish is also very easy to make, and can be prepared in just a few minutes. So next time you're looking for a quick and easy meal, give lemon herb marinated feta a try.

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