Inspired by the marinated feta from Gjusta, this version blends fresh herbs, citrus zest, and two kinds of oil for the perfect creamy, salty bite. Use it on toast, in salads, or straight from the jar.
Why You'll Love Marinated Feta with Herbs
It's salty, creamy, and insanely versatile. Serve it on salads, grain bowls, or warm toast-and watch it instantly become the best thing on the plate.
Tips and Tricks
- Use block feta packed in brine-firmer and more flavorful than pre-crumbled.
- Let it come to room temp before serving for better texture and flavor.
Variations
- Add crushed garlic cloves or sliced shallot for a bolder infusion
- Swap herbs seasonally-mint, basil, or tarragon work great too
Substitutions
- Avocado oil → all olive oil if preferred
- Feta → halloumi cubes or marinated goat cheese rounds
Best served with
- Herby or tomato salads
- Avocado toast or crusty sourdough
- Grain bowls, lentils, or grilled vegetables
How to Store Leftovers
- Store in a sealed container in the fridge for up to 3 days
- Bring to room temp before serving to re-loosen the oil
- Stir gently before use to redistribute flavor
Common Questions
Can I use crumbled feta?
Technically yes, but cubed block feta holds up better and looks far more elegant.
What if I don't have avocado oil?
Just use all olive oil-it'll still taste great, though slightly richer in flavor.
Marinated Feta with Herbs
Inspired by the marinated feta from Gjusta, this version blends fresh herbs, citrus zest, and two kinds of oil for the perfect creamy, salty bite. Use it on toast, in salads, or straight from the jar.
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