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

Total Time 15

Servings servings

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.

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.