Marinated feta, two ways

The idea of this recipe is to take a classic component that's already pretty delicious and dress it up. Balancing out flavors with a few simple ingredients adds a layer of complexity without getting too overdone or labor intensive. In this case, we're adding olive oil, acid, fresh herbs, sweet tomatoes and spicy chili flakes to help salty feta become its best self.

marinated-feta

You can serve either of these marinated fetas with a spread of olives, sweet stone fruit, marcona almonds, crusty bread (like ciabatta or baguette) and charcuterie meats – think salami, sopressata or prosciutto.

I'll also toss the feta and all of its marinade with lettuce for the easiest salad ever.

Marinated Feta cheese with lemon, basil and chives

What you need

8 oz Feta cheese

1 lemon

10 leaves fresh basil

10 sprigs fresh chives

1/4 cup extra virgin olive oil

How to do it

In a tupperware container or jar with a lid (something that can be tightly sealed), add feta, lemon juice, lemon zest, basil and chives. Pour olive oil over the top. Seal the container or jar. Seal the container or jar. Allow to marinate in the fridge for at least an hour before serving. The feta can be enjoyed for up to 10 days after preparing if you leave the fresh herbs out (which will go bad at a  quick rate).

Marinated Feta cheese with chili flakes and roasted tomatoes

What you need

8 oz Feta cheese

12-15 roasted cherry tomatoes (recipe here) or 8-10 sundried tomatoes, roughly chopped

1-2 tsp chili flakes, depending on how spicy you like things

3 leaves fresh basil, finely chopped

1/4 cup extra virgin olive oil

How to do it

In a tupperware container or jar with a lid (something that can be tightly sealed), add feta, tomatoes, chili flakes, basil and parsley. Pour olive oil over the top. Seal the container or jar. Allow to marinate in the fridge for at least an hour before serving. The feta can be enjoyed for up to 10 days after preparing.