Marinated Feta Cheese with Lemon and Shallot

(from jerseyjenny’s recipe box)

Makes about 2 1/2 cups
Serve with wedges of warm pita bread or slices of baguette. Even after the feta has been eaten, the remaining flavorful oil is great for dipping with bread.

Source: Cook's Illustrated E-Notes, January 2007

Prep time: 10 minutes
Cook time: 120 minutes
Serves 10 people

Categories: Cook's Illustrated, appetizer, cheese


  • 1 1/4 cups extra-virgin olive oil
  • 1 medium shallot, sliced thin
  • 1 tablespoon minced fresh oregano leaves
  • 1 teaspoon grated zest from 1 lemon
  • 1/4 teaspoon red pepper flakes
  • 8 ounces feta cheese, cut into 1/2-inch cubes (about 2 cups)


  1. Cook 1 cup oil, shallot, oregano, lemon zest, and pepper flakes in small saucepan over low heat until shallots are softened, about 18 minutes.

  2. Remove saucepan from heat and stir in feta. Cover and let sit until mixture reaches room temperature, about 1 1/2 hours.

  3. Stir in remaining 1/4 cup oil and serve. (Mixture can be transferred to an airtight container and refrigerated for up to 1 week. Before serving, let sit at room temperature until oil melts, about 1 hour.)

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