Marinated Feta with Roasted Lemon and Dill – Feta cheese marinated with roasted lemon, dill, and red pepper flakes. Add to a salad or baguette.
Today’s 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 them 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 it’s 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 crumbled on slices of toasted baguette with a little of the oil drizzled over as an appetizer.
Sometimes I include a few pitted kalamata olives just for good measure. So good! 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.
Marinated Feta with Roasted Lemon and Dill - Feta cheese marinated with roasted lemon, dill, and red pepper flakes. Add to a salad or baguette. Click To Tweet
How to Make Marinated Feta with Roasted Lemon and Dill:
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 10-12 minutes or until slightly charred on the edges. Let cool completely.
Cut the feta into about 1/2” chunks.
In a jar or small bowl, make two layers of feta, red pepper flakes, fresh dill, celery leaves, peppercorns, and roasted lemon slices.
Don’t pack it 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.
Note: the marinated feta keeps for 5-6 days in the fridge. When all the feta is used, the oil may be strained and used for salad dressings, etc.
Enjoy!
More Accompaniment Recipes on Never Enough Thyme:
- Jezebel Sauce
- Oven Roasted Tomatoes in Oil
- Melange of Onions
- Classic Homemade Mayonnaise
- How to Make Your Own Butter
- Refrigerator Pickles
- Tomato Jam
- Two Thanksgiving Relishes – Kumquat and Dried Cherry Chutney and Cranberry-Orange Relish
- Pico de Gallo
marinated feta recipes from Other Bloggers:
- Marinated Feta from David Lebovitz
- Herb Chilli Feta from Recipe Tin Eats
- Lemons and Anchovies’ Marinated Feta Cheese
- Marinated Feta from A Communal Table
- Cookistry’s Marinated Feta and Olives
- Marinated Feta with Grapefruit and Rosemary from The View from Great Island
Like This Recipe? Pin It!
Marinated Feta with Roasted Lemon and Dill
Cubed feta marinated with roasted lemon, olive oil, dill, and red pepper flakes.
Ingredients
- 2 lemons
- Olive oil
- 8 oz. feta, cubed
- 1/4 tsp. crushed red pepper flakes
- 4-5 sprigs fresh dill
- 2 sprigs celery leaves
- 1/4 tsp. 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. Drizzle with 2 tablespoons olive oil. Roast 10-12 minutes or until slightly charred on the edges. Let cool completely.
- Cut the feta into about 1/2” chunks.
- In a jar or small bowl, make two layers of feta, red pepper flakes, fresh dill, celery leaves, peppercorns, and roasted lemon slices.
- 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.
Notes
Note: the marinated feta keeps for 5-6 days in the fridge. When all the feta is used, the oil may be strained and used for salad dressings, etc.
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 98Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 269mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 4g
Be sure to follow me on instagram and hashtag #nevrenoughthyme or tag @nevrenoughthyme so I can see and share what you make! if you like this recipe, be sure to follow me on social media so you never miss a post:
| facebook | instagram | pinterest | twitter |
Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
Miss P says
How did you ever come up with the idea to roast the lemons? Curious……
Miss P
Lana Stuart says
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 :-)
TOBY says
SOUNDS DELICIOUS, THIS WILL BE MY SURPRISE TO MY WIFE, DON’T WORRY I’LL GIVE YOU ALL THE KUDOS!
Lana Stuart says
I do hope she enjoys it! I’d be pleased for you to take credit :-)