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.
- 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
- 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.