Best 3 Marinated Feta Salad Recipes

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Craving a delightful and refreshing dish? Look no further than our marinated feta salad! This delectable salad combines the tangy flavor of feta cheese with the vibrancy of fresh vegetables, creating a symphony of flavors that will tantalize your taste buds. The secret to this salad lies in the marinade, which infuses the feta cheese with a burst of aromatic herbs and spices, resulting in a savory and flavorful experience. With its vibrant colors, tantalizing aromas, and irresistible taste, this marinated feta salad is sure to be a hit at your next gathering or as a light and satisfying lunch option.

Here are our top 3 tried and tested recipes!

MARINATED FETA CHEESE SALAD



Marinated Feta Cheese Salad image

Provided by Jamie Oliver

Number Of Ingredients 9

1 pound feta cheese
Flaked dry red chili
Dried oregano
Dried parsley
Bay leaf
Dried lemon thyme
Dried purple basil
Freshly ground black pepper
Fennel seeds

Steps:

  • Remove the feta cheese from the pack and pat as dry as possible with kitchen towel. Press the flavors into it. Pack the cheese tightly into a jar and cover with olive oil. It will keep in the fridge for up to two months.
  • Tips: Don't use bought dried herbs, instead make your own by drying leftover fresh herbs on a baking sheet. Leave them somewhere warm; e.g. on top of your boiler, washing machine, or oven and they will dry within a week. Or put them in the oven at 200 to 225 degrees for 1 hour.
  • Uses: On a big plate, covered in fresh basil -- served with lots of other salads. As a cheese course, with crusty bread and fruit Don't throw away the oil -- use it in your dressing

MARINATED CHICKPEA AND ARTICHOKE SALAD WITH FETA



Marinated Chickpea and Artichoke Salad with Feta image

This has a nice Middle Eastern flavor and is very simple to make and just requires a few hours to marinate to blend the flavors. Goes great as a side dish or stuffed into halves of warmed pita bread.

Provided by PalatablePastime

Categories     Beans

Time 4h15m

Yield 4-5 serving(s)

Number Of Ingredients 14

1 (15 ounce) can chickpeas, rinsed and drained (garbanzo beans)
1 (14 ounce) can artichoke hearts, drained
1 (7 ounce) jar roasted sweet red peppers, drained and diced
1/2 cup pitted kalamata olive
1/2 cup crumbled feta cheese
3 scallions, finely sliced
1/4 cup chopped fresh parsley
1/4 cup red wine vinegar
1 -2 tablespoon chopped of fresh mint
2 teaspoons za'atar spice mix (optional)
1 teaspoon sugar (or to taste)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 cup extra virgin olive oil

Steps:

  • Place chickpeas, artichoke hearts, red peppers, olives, feta, scallions, and parsley into a salad bowl and toss lightly.
  • In another small bowl, mix together vinegar, mint, z'atar (if using), sugar, salt, and pepper.
  • Slowly add olive oil, whisking to blend.
  • Add dressing to salad and stir well.
  • Cover and refrigerate for several hours or overnight (best), to blend flavors.
  • Serve chilled.

MARINATED FETA SALAD



Marinated Feta salad image

Veeeery tasty salad that I invented myself in one of my few cooking creative moments. We love it at home with homemade pita bread and I use to make it for our guests in the summer. They always get second servings. My suggestion: use a very small garlic clove :-)

Provided by teresaspindel

Categories     Greek

Time 2h

Yield 4 serving(s)

Number Of Ingredients 12

200 g feta cheese
1 clove garlic
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 pinch white pepper
2 tablespoons vinegar
3 1/2 tablespoons olive oil
4 ripe tomatoes (tennis ball size)
15 -20 black olives
1 romaine lettuce
some fresh parsley leaves
salt

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.

Nutrition Facts : Calories 331, Fat 25.4, SaturatedFat 9.5, Cholesterol 44.5, Sodium 732.1, Carbohydrate 18, Fiber 8.3, Sugar 8.8, Protein 12

Tips:

  • Use the best quality feta cheese you can find. A good feta should be firm and crumbly, with a slightly salty and tangy flavor.
  • Choose a variety of fresh herbs for your marinade. Some good options include basil, oregano, thyme, and rosemary.
  • Make sure to marinate the feta for at least 30 minutes, but no longer than 24 hours. This will give the herbs time to infuse their flavor into the cheese.
  • If you're using a store-bought marinade, be sure to check the label for added sugar or salt. You may want to adjust the amount of marinade you use, or dilute it with water, if necessary.
  • Serve the marinated feta as an appetizer, on a salad, or as part of a mezze platter.

Conclusion:

Marinated feta is a delicious and versatile dish that can be enjoyed in many different ways. With its tangy, salty flavor and creamy texture, it's sure to be a hit at your next party or gathering. So next time you're looking for a new and exciting appetizer, give marinated feta a try!

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