Traditionally Feta Cheese is made with sheep’s milk and is most often imported from Greece, Turkey or France. This milky colored dairy is slightly salty, yet tangy and can be chunked into pieces, or left whole and served as a cheese course, or used to top pizza, pasta or salad.
Marinating Feta in olive oil with fresh herbs, lemon zest and a pinch of red pepper flakes adds to its already delicious flavor, but gives it a new note of deliciousness that most will enjoy. Buying good quality Feta is the first step in this process, which is not hard to do because it is readily available in most grocery stores or big box grocery.
Slicing a thick wedge of this incredible cheese and placing it in a marinating bath and letting it rest until serving time is pretty much all it takes before assembling this salad recipe. I like to pair bitter arugula with sweet cherry tomatoes for a bursting contrast in your mouth. This salad is lovely served as a main course, but it ‘s also nice alongside grilled fish or chicken for an entire Mediterranean experience.
8 ounces of fresh Feta Cheese
6 mint leaves, roughly torn
1 tablespoon fresh chives, minced
zest of 1/2 lemon
pinch of red pepper flakes
4 cups baby arugula
1 cup cherry tomatoes, sliced
juice of 1/2 lemon
1/2 cup olive oil – divided
- In a ceramic dish, add 1/3 cup olive oil, mint, chives, lemon zest and red pepper flakes, stir.
- Add Feta to dish and spoon marinade over top. Let marinate at room temperature for 2-4 hours, longer the better.
- In a large bowl, add arugula and tomatoes. Squeeze lemon juice over top and remaining olive oil, toss. Place greens on a serving platter and put marinated Feta in center. Serve family-style and chunk off Feta with each serving of salad. Enjoy!