There’s a special kind of magic when a few simple ingredients create something extraordinary, and this Green Peppercorn-Marinated Feta delivers every time.
It’s salty, creamy, and infused with the bold, floral heat of green peppercorns—a perfect balance that transforms a humble block of cheese into a show-stopping delight. Whether I’m prepping for a casual weekend hangout or sprucing up a weekday salad, this recipe always shines.
The secret? Green peppercorns. They’re milder than black, offering a gentle tang that beautifully complements feta’s briny richness. As the cheese marinates, every creamy bite absorbs layers of garlic, lemon, and olive oil, making it utterly irresistible.
This trending recipe proves that gourmet doesn’t have to break the bank. Customizable, budget-friendly, and easy to make, it’s no wonder people are obsessed. Plus, your kitchen will smell like a Mediterranean escape.
Why I Love This Recipe (And You Will Too):
- Green peppercorns make all the difference. Their gentle heat adds depth without overpowering the feta, a combination you’ll crave.
- It’s incredibly versatile. I’ve used this marinated feta on everything from charcuterie boards to grain bowls, and it’s always a hit.
- So simple, yet so sophisticated. A few minutes of prep, a quick marinade, and suddenly you’re the fancy cheese person everyone envies.
- Cost-effective and customizable. Forget splurging at specialty stores—this recipe lets you tailor the flavors while staying budget-friendly.
- It’s a no-cook wonder. Perfect for summer days when you’d rather not turn on the stove.
Green Peppercorn-Marinated Feta Recipe
Equipment
- Sharp Knife
- Cutting Board
- Mixing Bowl
- Citrus Juicer
Ingredients
- ¾ cup extra-virgin olive oil plus more if needed
- 3 tablespoons finely chopped fresh parsley
- 3 tablespoons finely chopped preserved lemon
- 1 red serrano chile very thinly sliced (optional)
- 4 teaspoons finely chopped fresh oregano
- 1 tablespoon any combination of whole pink green, white and black peppercorns, crushed or coarsely chopped
- 8 ounces firm Greek feta in brine
- Crostini or crackers for serving
Instructions
- In a bowl, mix olive oil, parsley, preserved lemon, chile, oregano, and green peppercorns.
- Cut feta into ½-inch cubes and gently toss with the olive oil mixture until coated.
- Transfer to a jar or container and add more olive oil if needed to cover the feta.
- Refrigerate for at least 24 hours to let the flavors develop.
- Remove from the fridge 30 minutes before serving to allow the oil to soften.
- Serve with crackers, crostini, or as a topping for fish, veggies, pasta, or salad.
