Marinated herbed feta from Make It Ahead: A Barefoot Contessa Cookbook (page 36) by Ina Garten

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Accompaniments: Toasted pita triangles

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on September 11, 2017

    Marinated the feta overnight. My olives were pitted, but I can't imagine that matters. Served as part of a mezze platter. The cheese was fantastic. I think the quality and type of feta is important here; I specifically bought Greek feta, as that's what the recipe calls for. The cheese is rich and strongly flavored, so it's nice alongside complementary dishes, such as roasted red peppers, pita chips, etc., to balance out the flavors.

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