Marinated Feta with Roasted Lemon and Dill

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

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Marinated Feta with Roasted Lemon and Dill

Yield: 1 quart

Prep Time: 15 minutes

Total Time: 15 minutes

Cubed feta marinated with roasted lemon, olive oil, dill, and red pepper flakes.

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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

1. 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.
2. Cut the feta into about 1/2” chunks.
3. In a jar or small bowl, make two layers of feta, red pepper flakes, fresh dill, celery leaves, peppercorns, and roasted lemon slices.
4. 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.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 98 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 25mg Sodium: 269mg Carbohydrates: 4g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 4g

Nutrition information is calculated by Nutritonix and may not always be perfectly accurate. Use your own judgment.

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