Oregano and Preserved Lemon Marinated Feta
It’s official – we’re approaching the time of year where cocktail parties + holiday gatherings happen almost every weekend…what happened to this year?!?
To prep you for the busy season ahead, I want to share my new favorite appetizer – this oregano and preserved lemon marinated feta. It’s easy, make-ahead and insanely delicious. The preserved lemon gives it an intensely lemony/briny/salty kick that will leave your guests wanting to know “what is that??”
You can serve the marinated feta with crostini, pita chips or crusty bread – it’s honestly delicious on its own by the spoonful! Definitely the perfect appetizer for the holidays.
INGREDIENTS
1/2 cup fresh oregano leaves, packed
1 cup fresh parsley leaves + tender stems, packed
1 1/2 Tbsp minced preserved lemon
Zest of 2 large lemons
1 Tbsp minced jalapeno, serano or fresno chili pepper (from ~1/2 of a pepper)
1 cup extra virgin olive oil
16 oz. Greek feta, cut into 1/4 – 1/2 inch dice
Kosher salt
METHOD
Finely chop the oregano and parsley and add to a large bowl along with the preserved lemon, lemon zest, chili pepper and olive oil. Mix until combined.
Carefully fold in the diced feta along with a pinch of kosher salt, to taste. (Note: the cheese is already salty, so you won’t need to add much salt).
Transfer to a air-tight container and allow to marinate for at least 12 hours in the refrigerator, or up to 72 hours. The longer it marinates, the more flavorful it will be!
Remove the mixture from the refrigerator 30 minutes before serving – it’ll need to temper since the olive oil will solidify in the fridge.
Serve with pita, crusty bread, etc.!
NOTES
Preserved Lemons: You can make your own preserved lemons but if you need them in a pinch, you can buy them at the grocery store. They are life changing and worth every penny!