Marinated feta from Good Things - Recipes and Rituals to Share with the People You Love (page 71) by Samin Nosrat

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Accompaniments: Stewy harissa chickpeas with winter squash

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Notes about this recipe

  • sunny_2r0qck on March 31, 2026

    I love this recipe. I used to waste so much feta, but now I can keep it longer. A bit of the oil is great with the cheese, or on vegetables with some salt and vinegar.

  • SheilaS on January 06, 2026

    Unlike the marinated goat cheese, the marinade didn’t impart much flavor to the feta. I used Greek feta rather than the French version Samin likes so perhaps that is the problem. Nothing wrong with it but nothing special either.

  • bernalgirl on December 08, 2025

    What a great little recipe! Very tasty and pretty to boot! I used tien tsin chiles and a dried orange slice as that’s what I had handy, will try with Chiles de Arbol, too. My one change is to add the salt to the warm oil so it dissolves, mine was still visible at the bottom when I put the jar in the fridge. I’m considering making a few jars to gift for the holidays, one recipe fits Perrin a wide-mouth 16-oz. Jar, and it would be an easy recipe to scale.

  • DKennedy on October 12, 2025

    Made this today using feta and olive oil from TJs. I did not use a neutral oil. I only had 2 kumquats left on my tree. I added sea salt as suggested and think it might be a tad salty. Next time use salt more sparingly. Delicious on day one. Tomorrow I will add the remaining 6 kumquats I acquired from a generous neighbor. I will also add additional bay leaves.

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