I’m sure I’m not the only hostess looking for some awesome shortcuts to get my cheese tray and other appetizers out on the table in a timely fashion. This marinated feta with herbs and oil takes only a few minutes to plate but is so impressive on the buffet. I saw this on the Today show – what a quick and easy recipe.
Traditional marinated feta comes soaked in olive oil. The problem is this is costly and often it’s hard to get the feta flavor through all that oil. Preparing it myself, I can cut the cost by 2/3, and have a fresh tasting platter my guests truly enjoy.
I serve mine with a sampling of Greek olives and fresh grape tomatoes for a nice cheese plate.
If you have leftovers, store them in an airtight container in the refrigerator for up to two weeks. I add a little extra olive oil to keep it from drying out during storage.
Mmmmm, so tasty.
- 1½ teaspoons dried herbs de Provence
- ½ teaspoon crushed red pepper flakes
- 3 (8 ounce) packages of Greek feta, drained
- ½ cup green Greek olives with pits
- 1 pint grape tomatoes
- ½ cup olive oil
- Kosher salt and freshly ground black pepper
- Combine the herbs and red pepper flakes in a small bowl. Lay the feta slices overlapping on a serving plate.
- Sprinkle the feta with the entire herb mixture. Add the olives and tomatoes around the feta slices. Drizzle with the olive oil and sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper.
- Serve at room temperature.
- Refrigerate any leftovers for up to two weeks.