Green Peppercorn-Marinated Feta Recipe
Salmon Crudo is a vibrant, no-cook dish that highlights the natural freshness of salmon. Thinly sliced and paired with zesty citrus, silky olive oil, and delicate herbs, it’s a simple yet elegant appetizer that’s perfect for any occasion. Freshness is key, making this dish a true celebration of quality ingredients.
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Calories: 220kcal
Servings: 4
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.
Nutrition
Calories: 220kcal | Carbohydrates: 3g | Protein: 25g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 20mg | Fiber: 5g | Sugar: 2g | Calcium: 5mg | Iron: 4mg