Marinated feta with sun dried tomatoes
Marinated feta with sun dried tomatoes, mint, thyme and lemon zest. Greek cheese recipe perfect for cold appetizer or as a salad dressing.
Ingredients
- 220 g Greek feta cheese
- 1/4 cup of olive oil
- 1/2 cup vegetable oil from sun dried tomatoes in oil
- 3-4 generous tablespoons of chopped dried tomatoes
- 2 tbsp fresh thyme
- 7 leaves mint (large)
- 3 cloves garlic
- 1 lemon (zest only) (organic)
- black pepper to taste
Instructions
Instructions marinated feta with sun dried tomatoes
- Heat two types of oil. As soon as they are very hot but not boiling add fresh thyme, mint leaves and garlic, all minced. Also add lemon zest, just enough ground black pepper and the chopped sun dried tomatoes.
- Cut your feta into cubes. Place in a bowl, glass container or jar. As soon as the oil becomes cold, pour the prepared marinade over it.
- Cover and place in the refrigerator for at least 12 hours (preferably 24 hours). Once you want to use your feta, take it out of the fridge. If your oil thickens, just leave the cheese at room temperature until the oil becomes liquid again.
Notes
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 220gCalories: 123kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 1mgPotassium: 1mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 1mgIron: 1mg
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