If you enjoy Mediterranean flavors, then you’ll love this recipe as a way to add a bit of Greek flair to almost any dish. Marinated Feta with Roasted Lemon and Dill is perfect to have on hand for a quick appetizer or to add to a salad or sandwich. The lemon, dill, and red pepper flakes meld with salty feta cheese for just the right combination to perk up a plain chicken or fish main dish as well.
This recipe is so quick and easy to make and so delicious that you’ll want to have it on hand often. We really enjoy this Marinated Feta with Roasted Lemon and Dill in a big, generous Greek Salad for a Saturday lunch.
I make this all year round since the ingredients are always available in my grocery store. And, even though he’s a real meat and potatoes guy, BeeBop likes a good Greek salad, especially when I amp it up with cubes of salami and feta.
You may be surprised by the roasted lemon slices in this recipe, but I’m telling you they’re worth doing. That little bit of char on the edges of the lemon slices adds a special something to the taste of the salty, tangy feta.
Then the dill and the crushed red pepper flakes work their magic into the mix and create a simply fantastic combination.
Not only do I use this marinated feta in salads, I also serve it as an appetizer on slices of toasted baguette with a little of the oil drizzled over the top. Or along with a Mediterranean Pressed Sandwich made on good crusty bread.
And when you’ve finished all the feta, you can strain the oil and use it to make fabulous salad dressings. Hope you enjoy this one. It’s a winner in my book.
Recipe Snapshot
Cuisine: Mediterranean
Cooking Method: Oven
Total Time: 15 Minutes
Servings: 8
Primary Ingredient(s): Lemons, oil, feta cheese, dill
Skill Level: Easy
Ingredient Notes
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- Lemons – Two fresh, unblemished lemons. Choose lemons that are firm but not hard.
- Olive Oil – Use a good, fruity olive oil for this recipe. If it’s within your budget, extra virgin olive oil is best. My favorite is from California Olive Ranch.
- Feta Cheese – You need a block of feta, not crumbled feta, for this recipe. If you need help choosing a brand, this post from Olive Tomato will be helpful.
- Red Pepper Flakes – Adjust the quantity up or down to suit your own tastes. The 1/4 teaspoon in this recipe is very mild.
- Fresh Dill – Most supermarkets have fresh herbs in the produce department.
- Celery Leaves – Fresh celery leaves from the top of a stalk of celery. You know – the part you usually discard? Yeah, that. They’re absolutely delicious and so full of flavor!
- Black Peppercorns – Or pink, or a mix. Just so it’s peppercorns.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Marinated Feta with Roasted Lemon and Dill
Roast the Lemon Slices
- Preheat the oven to 400 degrees.
- Slice one of the lemons thinly, remove the seeds, and place the slices on a foil-lined baking sheet.
- Drizzle with 2 tablespoons olive oil.
- Roast the lemon slices for 10-12 minutes or until they’re slightly charred on the edges.
- Let cool completely.
Cut the Feta
- While the lemon slices cool, cut the feta into about 1/2″ chunks.
Layer the Ingredients
- In a storage jar or small bowl, make two layers using half each of the feta, red pepper flakes, fresh dill, celery leaves, peppercorns, and roasted lemon slices.
👉 PRO TIP: Don’t pack the jar tightly, just loosely layer the ingredients in. The order doesn’t matter at all.
- Squeeze the juice from half of the second lemon into the jar or bowl.
- Add enough olive oil to cover the contents.
- Chill for at least 8 hours before using.
👉 PRO TIP: When all the feta is used, the leftover oil may be strained and used for salad dressings, etc.
Storage
The marinated feta keeps for up to two weeks in the fridge if stored in a jar with a tight fitting lid. Make sure that the cheese is always covered with oil.
Variations and Suggestions
- Great for variety on an antipasto platter or charcuterie board.
- Include a few pitted kalamata olives just for good measure. So good!
- Add a sprig of fresh rosemary for more herbal flavors.
- This makes a beautiful gift for a new neighbor or as a thank you to someone special. Pair it with a loaf of French or Italian bread in a pretty basket.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
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Marinated Feta with Roasted Lemon and Dill
Ingredients
- 2 lemons
- Olive oil
- 8 ounces feta cubed
- ¼ teaspoon crushed red pepper flakes
- 4 sprigs fresh dill
- 2 sprigs celery leaves
- ¼ teaspoon black peppercorns
Instructions
- Preheat the oven to 400 degrees.
- Slice one of the lemons thinly, remove the seeds, and place the slices on a foil-lined baking sheet. 1 lemon
- Drizzle the lemon slices with 2 tablespoons olive oil.Olive oil
- Roast 10-12 minutes or until slightly charred on the edges.
- Let cool completely.
- Cut the feta into about 1/2” chunks.8 ounces feta
- In a jar or small bowl, make two layers of feta, red pepper flakes, fresh dill, celery leaves, peppercorns, and roasted lemon slices.¼ teaspoon crushed red pepper flakes, 4 sprigs fresh dill, 2 sprigs celery leaves, ¼ teaspoon black peppercorns
- Squeeze the juice from half of the second lemon into the jar or bowl. 1 lemon
- Add enough olive oil to cover the contents.Olive oil
- Chill for at least 8 hours before using.
Notes
- The marinated feta keeps for about two weeks in a tightly closed container in the fridge.
- When all the feta is used, the oil may be strained and used for salad dressings, etc.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on March 1, 2016. It has been updated with additional information.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Perfect Greek add on!
How did you ever come up with the idea to roast the lemons? Curious……
Miss P
I don’t know exactly! I think I probably saw some roasted lemon slices somewhere online and when I started to make this recipe, that thought popped into my head and…voila. That’s how it usually happens anyway :-)
SOUNDS DELICIOUS, THIS WILL BE MY SURPRISE TO MY WIFE, DON’T WORRY I’LL GIVE YOU ALL THE KUDOS!
I do hope she enjoys it! I’d be pleased for you to take credit :-)