Name: Marinated Feta with Roasted Lemon and Dill
Prep time: 15 min
Total time: 15 min
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 peppercorns

Rate This Recipe:

5 from 1 vote

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

Total Time 15 minutes

Jump to Recipe Pin Recipe

Marinated Feta with Roasted Lemon and Dill – Feta cheese marinated with roasted lemon, dill, and red pepper flakes. Add to a salad or baguette.

Marinated Feta with Roasted Lemon and Dill. Cubed feta marinated with olive oil, lemon, dill, and red pepper flakes. https://www.lanascooking.com/marinated-feta-roasted-lemon

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.

Get a Free Cookbook!

Subscribe now to receive our FREE Favorite Recipes digital cookbook with 10 amazing recipes inside!

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.

How to Make Marinated Feta with Roasted Lemon and Dill:

Photo collage showing slicing and roasting lemons.

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.

Roasted lemons on top of other ingredients in jar.

Don’t pack it tightly, just loosely layer the ingredients in. The order doesn’t matter at all.

Glass jar filled with recipe ingredients.

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.

Marinated feta spread on top of toasted bread.

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.

More Recipes You May Like

Have you tried this recipe? I’d love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down. You can always stay in touch on social media by following me on Facebook, Instagram, or Pinterest and Sign Up to Get my Newsletter, too!