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Marinated Feta with Roasted Lemon and Dill
Marinated Feta with Roasted Lemon and Dill adds a Greek flair to almost any dish and is perfect for a quick appetizer or to add to a salad.
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
8
servings
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.
Drizzle the lemon slices 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
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
Serving:
1
|
Calories:
322
kcal
|
Carbohydrates:
4
g
|
Protein:
4
g
|
Fat:
33
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
21
g
|
Cholesterol:
25
mg
|
Sodium:
326
mg
|
Potassium:
60
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
154
IU
|
Vitamin C:
14
mg
|
Calcium:
148
mg
|
Iron:
1
mg