Total Time
24hrs 10mins
Prep 10 mins
Cook 24 hrs

This is a great recipe for marinated feta. Try to chop the red bell pepper and the olives as small as possible. Together with the green herbs the feta looks really colourful and tastes delicious. The recipe is adapted from a Swiss cooking magazine called 'Le Menu' (September 05). I changed the oil as I prefer olive oil to rapeseed oil. But feel free to use rapeseed oil if desired. The stated amount serves six as an appetizer. Marinating time of 24 hours is included in the cooking time.

Ingredients Nutrition


  1. Mix all the ingredients for the marinade.
  2. Put cubed feta and marinade into a shallow plastic container with a tight fitting lid. Cover with the lid and marinate in the fridge for 24 hours or more. Turn the container lid-side down after a few hours to make sure the feta gets marinated evenly. You may want to turn your container a few times. (The olive oil may thicken in the fridge, but turn into liquid again at room temperature).
  3. SERVE:You may want to stick a toothpick into every feta cube or just serve it as it is. Serve with (toasted) slices of baguette.


Most Helpful

Love it! I made it as a "meze" for our ouzo. I used all the 400gr feta and olive oil of course. At the end I also add capers and they turn out terrific. A wordeful Greek recipe from Swiss. Thanks Tigerduck!

katia June 12, 2006

We loved them this really delicious!
Simple easy and can be prepared in advance for the holidays!
Thanks a lot for the recipe!

awalde December 15, 2011

Loved this recipe. I bought greek feta from my local middle eastern shop and ran home to use this recipe. I replaced the garlic clove with roasted garlic. I took a head of garlic, cut the top off and drizzled olive oil, salt and pepper. Wrapped in foil and roasted it for an hour at 350 degrees. I marinated the cheese overnight and took it out of the fridge 20 minutes before serving to my guests. Thank you for recipe.

Cristina Barry April 23, 2007

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