Marinated feta is one of my favorite (and most requested!) appetizers. A block of feta is drizzled with high quality extra virgin olive oil, sprinkled with sea salt and freshly ground black pepper, then topped with thyme leaves. Serve with crusty baguette and mixed olives for an easy, no-cook appetizer.
- A block of feta cheese or little cubes of feta
- High quality finishing extra virgin olive oil (recommended brand below!)
- Flaky sea salt
- Freshly ground black pepper
- 1 dried bay leaf
- Fresh thyme leaves or other fresh herbs
That’s it! This is the such an easy appetizer, regardless of occasion!
How to make marinated feta
You ready for this?
Place a block of feta cheese in a large, shallow serving bowl. Next, drizzle with copious amounts of extra virgin olive oil. Add a dried bay leaf to the bowl. Finally, sprinkle the feta with flaky sea salt, freshly ground black pepper, and a few fresh thyme leaves.
Quick and simple appetizer for a crowd? CHECK.
Prep at least 1 hour before serving
Another thing to love about this recipe? It benefits from being prepped at least 1 hour in advance. Why? Because — like all cheeses — the feta will be easier to serve, cut, or slice into if it’s room temperature. Trust me! That hour makes a difference.
I am always searching for appetizer ideas that benefit from being prepped before guests ever walk through the door. THIS IS IT, my friends. This is it.
What to serve with marinated feta
Here’s where I keep things unbelievably simple. The only things I’ll serve with this appetizer are slices of crusty bread and olives. Go to the olive bar at your favorite grocery store, scoop up a heaping cup of your favorite mixed olives, then drizzle with a bit of that extra virgin olive oil you used for the feta.
Quick, simple, understated elegance.
How long will this last?
If your guests are hungry, not very long at all! I kid.
We have kept leftovers for at least 2-3 days in an airtight container in a refrigerator, but the flaky sea salt (mandatory!!) may dissolve. If that happens, just sprinkle a few more flakes on before serving again. If your dish is running low on oil, drizzle more!
Why I recommend a super high quality extra virgin olive oil
I cannot stress this enough: when finishing recipes, I always give them a generous drizzle of a high quality finishing oil (always extra virgin). They’re nutty, a bit peppery, and so, so good. With marinated feta, none of the ingredients are cooked. You really want to work with the highest quality ingredients you can get your hands on.
This post is not sponsored, however this recipe was developed last year for Carapelli, but I kid you not, this is HANDS DOWN my favorite finishing oil. The il centenario is magical. Well worth the price in my opinion, especially because we use it sparingly.
If you make Marinated Feta, please let me know by leaving a review below!
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If you’re looking for other easy appetizers, check out the following recipes:
- 8 oz (½ lb) block of Greek feta cheese drained
- ⅓ cup high quality extra virgin olive oil
- 1 dried bay leaf
- ½ tsp flaky sea salt
- ¼ tsp freshly ground black pepper
- 2 sprigs thyme leaves pulled
- crusty bread or crackers for serving
- mixed olives for serving
- One hour before serving, remove feta from refrigerator to come to room temperature.
- Place feta in a large shallow bowl. Drizzle olive oil on top and around feta. Add bay leaf to the bowl.
- Sprinkle feta with flaky sea salt, black pepper, and fresh thyme leaves. Serve with crusty bread or crackers and olives.
- Cheese: yes, you can marinate other cheese! Goat cheese or small balls of mozzarella work great!
- Olive oil: I do not recommend using an oil such as avocado or coconut oil — or anything with light flavor. You really want that bold, nutty flavor from extra virgin!
- Herbs: go crazy! If you have dill, use dill. If you’ve got tarragon, use tarragon. Use what you’ve got on hand!
- Marinated feta can be made a few hours in advance, but do not sprinkle with salt and pepper until serving so they don’t dissolve or get soft!
- This will stay fresh in an airtight container in a refrigerator for up to 3 days.