Greek Salad with Herb Marinated Feta

The best recipes come from using a few simple ingredients and just treating them well. I could have given you instructions to make a really good Greek Salad with crisp cucumbers, sweet little tomatoes, and sharp shards of red onion. Toss in some feta and lemon juice and we're done, right? Oh no, we're not even close to done. In this recipe for Greek Salad with Marinated Feta - oops I gave it away in the title - we are marinating a diced block of salty, briny feta in fruity olive oil and adding fresh herbs and cracked black pepper. We're taking simple ingredients and elevating the flavors to a whole new level! 

Do yourself a favor and don't buy the pre-crumbled feta that most of us are accustomed to putting in salads. Buy fresh blocks of feta, stored in its own brine. It's not much more expensive than the crumbled variety, and it makes a world of difference. Also, use fresh herbs if possible. The salad is only enhanced with the use of fresh herbs and a bit can be spared in marinating the feta. If you don't have, or can't find, fresh herbs, just use about half the amount of dried herbs. And hey - make extra marinated feta if you want. It's amazing scattered over pizza, schmeared on a crusty piece of bread, or baked with eggs and cream. I could go on.

This recipe serves 6-8 people, or 3-4 highly motivated people.

Herb Marinated Feta
 8 oz feta cheese (the good kind, stored in brine), cut in small cubes
 About 1/2 cup extra virgin olive oil
 2 tsp chopped fresh dill
 1 tsp chopped fresh chives
 1 tsp chopped fresh parsley
 1 sprig fresh oregano, stripped and chopped
 Fresh cracked black pepper
 Flaky sea salt
Greek Salad
 4 -5 Persian cucumbers, cut in half dollar sized pieces, about 1/4 inch thick
 1 pint, tiny tomatoes, sliced in half
 ½ red onion, thinly sliced in half moon rings
 3 -4 red radishes, sliced thinly
 ¼ cup torn fresh parsley leaves
 2 tbsp chopped fresh dill
 2 tsp chopped fresh chives
 3 sprigs fresh oregano, stripped and chopped
 A handful of torn basil and/or mint leaves if you have some laying around
 Juice and zest of 1 lemon
 All of your feta, including the oil and herbs
 Salt and pepper, to taste

Marinating Feta
1

Put a layer of feta chunks in the bottom of a pint sized mason jar. Top them with a sprinkle of the herbs and a scritch of fresh ground pepper, and repeat until you get to the top of the jar.

Cover with olive oil and store in refrigerator overnight, or on the counter for a couple of hours. Take feta out of the refrigerator a few hours before you start cooking to continue to marinate at room temperature. If your olive oil solidified in the refrigerator, that's okay, it will liquify again as it warms up.

Putting it All Together
2

Place all the salad ingredients in a large bowl and gently toss together. Add salt and cracked black pepper to taste. Really, that's it. This salad lasts a couple of days in the refrigerator, but that's only happened once or twice when The Boy was working a lot. Otherwise, it's gone.

Enjoy this amazing salad alongside my Greek Chicken Skewers with Tzatziki Sauce or alone with a big fork!"

Ingredients

Herb Marinated Feta
 8 oz feta cheese (the good kind, stored in brine), cut in small cubes
 About 1/2 cup extra virgin olive oil
 2 tsp chopped fresh dill
 1 tsp chopped fresh chives
 1 tsp chopped fresh parsley
 1 sprig fresh oregano, stripped and chopped
 Fresh cracked black pepper
 Flaky sea salt
Greek Salad
 4 -5 Persian cucumbers, cut in half dollar sized pieces, about 1/4 inch thick
 1 pint, tiny tomatoes, sliced in half
 ½ red onion, thinly sliced in half moon rings
 3 -4 red radishes, sliced thinly
 ¼ cup torn fresh parsley leaves
 2 tbsp chopped fresh dill
 2 tsp chopped fresh chives
 3 sprigs fresh oregano, stripped and chopped
 A handful of torn basil and/or mint leaves if you have some laying around
 Juice and zest of 1 lemon
 All of your feta, including the oil and herbs
 Salt and pepper, to taste

Directions

Marinating Feta
1

Put a layer of feta chunks in the bottom of a pint sized mason jar. Top them with a sprinkle of the herbs and a scritch of fresh ground pepper, and repeat until you get to the top of the jar.

Cover with olive oil and store in refrigerator overnight, or on the counter for a couple of hours. Take feta out of the refrigerator a few hours before you start cooking to continue to marinate at room temperature. If your olive oil solidified in the refrigerator, that's okay, it will liquify again as it warms up.

Putting it All Together
2

Place all the salad ingredients in a large bowl and gently toss together. Add salt and cracked black pepper to taste. Really, that's it. This salad lasts a couple of days in the refrigerator, but that's only happened once or twice when The Boy was working a lot. Otherwise, it's gone.

Enjoy this amazing salad alongside my Greek Chicken Skewers with Tzatziki Sauce or alone with a big fork!"

Greek Salad with Herb Marinated Feta

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