Marinated feta is SUCH an easy, quick party snack that looks super impressive but is deceptively simple. Just dice feta, mix a store-cupboard staple marinade and pour it all over. Serve with pita chips – or by itself – for the perfect crowd-pleasing bite.
There’s not much a spoonful of beautifully marinated feta doesn’t improve, in my opinion! This marinade is packed with so many lovely flavours, but it’s super simple and uses ingredients I bet you already have in your kitchen.
Think creamy cubes of feta, swimming in a marinade laced with loads of lemon zest, sweet chilli jam, nutty dukkah, fresh herbs and lots of garlic. It’s sweet, salty, savoury deliciousness that everyone will love.
Serve it up with your favourite crackers (sourdough crackers or pita chips are great), spoon onto fresh bread (chilli cheese focaccia, Vogel’s seed bread or rosemary parmesan bread pair well with it), toss through salads, load on top of dips (try it with creamy hummus or spiced carrot dip), mix through pasta salad, spoon onto toast (replace the burrata in hot honey toast, pan con tomate or roasted tomato toast) or serve as part of an antipasti grazing board, or just in a bowl with some skewers on the side. The possibilities are genuinely endless here.
Simple, store-cupboard ingredients are all you need here, and there are lots of different substitutions you can make if needed.
- Feta. Try to use a creamy Greek feta if possible, and nothing too hard and crumbly. This will make it easier to cut into cubes. Or make life even easier and buy diced feta!
- Olive oil. Go for high-quality, extra virgin olive oil if you can. It makes up the base of the marinade so it’s best to use a good one with a lovely flavour.
- Sweet chilli jam. I love adding a little sweet chilli jam here – it offsets the saltiness of the feta and adds a lovely hint of sweetness. You could use honey instead, or hot honey sauce.
- Dukkah. This Egyptian spice and nut blend is one of my favourite little garnishes and it provides some lovely texture here, but you could skip it if you can’t find it, or use crushed mixed toasted nuts or spices like cumin and fennel seeds instead.
- Garlic. I’m using three chunky cloves, but you could add more (or less) based on your tolerance for garlic.
- Lemon. We’re using lemon zest here so you’ll need a fresh lemon, but if you don’t have one, you can add 1 tablespoon of bottled lemon juice to get that lemony flavour. Or switch things up and use lime or orange zest.
How to make it
Chop your feta into small cubes then place it in a shallow bowl. I like to cut four strips lengthways, then turn the feta and make about 5 slices to cut it into cubes. Mix all your marinade ingredients together in a bowl.
Pour the marinade all over the feta, then gently mix to combine so that every piece of feta is coated in the marinade. It’s now ready to serve! You can store it in a glass jar, or a covered container in the fridge for 1 week.
Got a question?
The longer the better! You can serve the feta right away and it’ll still be delicious (I often do this), but it will have a stronger flavour the longer you let it sit.
It will keep well for at least 1 week in the fridge – and will last even longer if you cover the top of the feta with more olive oil (at least another week).
You can get creative based on what you have in your cupboard and what you like here! Swap in toasted whole spices like cumin seeds, coriander seeds or fennel seeds, add fresh oregano, flat-leaf parsley or basil, fresh chilli, finely diced shallots or orange zest or lime zest in place of the lemon.
Watch how to make it
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If you make this recipe, I’d love to hear from you! You can leave me a comment below.Print