Ina Garten Marinated Herbed Feta

Ina Garten Marinated Herbed Feta skips the oil bath that turns most feta greasy. She slices the cheese thick and tops it with thyme, fennel seeds, and red pepper flakes. This make ahead dinner party appetizer needs a drizzle of oil and four hours in the fridge.

Serve the feta at room temperature, not straight from the fridge, because warmth opens up the thyme and fennel flavors. Good olive oil matters here since the oil coats every slice without any cooking.

Source: Make It Ahead (2014)

Ina Garten Marinated Herbed Feta

0.0 from 0 votes

Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking timeminutes

Calories

350

kcal

Thick slices of Greek feta coated in a dry herb blend of thyme and fennel seeds, dotted with Cerignola olives, and slowly marinated under olive oil until the flavors meld into a bright, peppery appetizer.

Ingredients

• 1 1/2 teaspoons dried thyme
  

• 1/2 teaspoon dried fennel seeds
  

• 1/2 teaspoon crushed red pepper flakes
  

• 1 1/2 pounds Greek feta, drained and sliced 1/2 inch thick
  

• 3 sprigs fresh thyme
  

• 1/2 cup green olives with pits, such as Cerignola
  

• 1/2 cup good olive oil
  

• Kosher salt and freshly ground black pepper
  

• Toasted pita triangles, for serving

Directions

• Mix the herb blend: Combine the dried thyme, fennel seeds, and red pepper flakes in a small bowl. Lay the feta slices overlapping on a 9 x 9-inch square serving plate.
• Season and marinate: Sprinkle the feta with the entire herb mixture. Nestle the thyme sprigs and olives among the feta slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours. Serve at room temperature with the pita triangles.

Tools for this recipe

• Victorinox Fibrox 8-inch chef's knife, Pyrex 9x13 glass baking dish, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different type of feta?

Greek feta made from sheep's milk has the best flavor and holds its shape when sliced thick. French or Danish feta tends to be softer and may crumble instead of staying in clean slices. Stick with a firm block of Greek feta for the best results.

How long does marinated herbed feta keep?

Wrapped tightly and stored in the fridge, the feta keeps for up to a week. The flavors actually get better after a day or two, so making it early works in your favor.

Can I make this ahead for a party?

You can prep the entire dish up to a week before your party. Just pull it out of the fridge about 30 minutes before serving so the olive oil comes back to liquid form and the flavors taste brighter at room temperature.

What should I serve with marinated herbed feta?

Toasted pita triangles are the classic pairing, but crusty bread or flatbread crackers work just as well. Set it out as part of a mezze spread with hummus, olives, and stuffed grape leaves for a full appetizer table.

Can I add other herbs or spices?

The dried thyme and fennel seed combination is the backbone of this recipe, so keep those. You could swap the crushed red pepper for Aleppo pepper if you want milder heat. Fresh rosemary or oregano sprigs also work in place of the fresh thyme.