Marinated Feta

Marinated feta has become a weekly affair on my table. In fact, I’ve only had marinated feta since I’ve discovered this recipe. 

I bought Persiana by Sabrina Ghayour and I don’t think I’ve ever been this taken with a cooking book at first glance before. The food photography is eye catching and I spent a very happy Friday evening plotting everything I wanted to cook from it. I started with this beauty, a simple marinated feta recipe which is ideal for this time of year. Beautiful simply scooped up with a warm pita or mixed into a salad, this simple dish is a sure crowd pleaser. I’ve tweaked the recipe to my taste but I’ve kept the spirit and look of it. You can, of course, do the same. 

Ingredients 

• 2 blocks of feta
• 2 large banana shallot or 1 red onion
• chopped chili to taste (I used a table spoon of chopped chili preserved in oil which I buy at my local Asian market)
• 1 lime
• 2 handful of flat parsley (note: dill works very well here too)
• Good olive oil

Method

• Cut your packs of feta in 12 pieces each (3 in the length x 4 in the width).
• Peel and shred your shallots very finely.
• Chop your parsley.
• Place your feta in a large flat bowl and sprinkle it with the shallots, chili and parsley. 
• Drizzle the lime juice.
• Cover with olive oil or there abouts. 
• Leave in the fridge overnight and try toss the salad gently every few hours if you can.