Spicy Tomato Marinated Feta is summer's ultimate easy appetizer or condiment. Serve with crusty bread, or over pasta, potatoes, eggs, fish, or veggies.Read more
Why You'll Love this Marinated Feta
When peak season tomatoes come into play, there isn't much embellishment they need to shine.
In this marinated feta recipe, juicy tomatoes combine with Calabrian chiles, garlic, red wine vinegar, and fresh basil. The combination is so simple, yet delivers bold, downright crave-worthy flavor.
You can enjoy it with crusty bread, or toss it with your favorite pasta shape. Alternatively, it's delicious spooned over eggs, potatoes, lentils (like in this Stewed Lentils recipe), or any grilled protein or veggie.
Also, marinated feta is MIGHTY tasty as salad topper, like in this Warm Lentil Salad with Feta.
Basically, the options are endless, and I just know you will crave this one all summer long.
- Extra-Virgin Olive Oil: a true superfood in terms of its heart-healthy polyphenol content. This is truly the only type of oil I use for all of my cooking.
- Garlic: Ideally two large cloves of garlic, which you will slice into thin pieces (rather than mince).
- Tomatoes: Any tomato works here! Cherry tomatoes, heirloom tomatoes, or whatever looks the best at your farmers market or grocery store.
- Vinegar: I prefer the brightness and bite of red wine vinegar, however white vinegar will also work well.
- Calabrian Chiles: Spicy and ultra savory, these chiles are some of my favorites. You can find jars of Calabrian chiles in the olive section of most grocery stores.
- Basil: Fresh is a must here!
- Feta: Look for a block of feta cheese in brine as opposed to crumbles. You can slice the feta into cubes or thin slabs.
For a full list of recipe ingredients and quantities, see the recipe card below.
Step 1: Cook garlic in olive oil for 2 to 3 minutes, until aromatic.
Step 2: Add tomatoes and cook until they become jammy, about 5 to 7 minutes. Next, stir in Calabrian chiles and salt; cook 2 more minutes.
Step 3: Remove pan from heat and stir in vinegar and fresh basil. Pour over feta in a bowl and wait 10 minutes to serve. Or, pour into a wide-rimmed glass jar and refrigerate for up to 2 week2.
Marinated feta can be used in a multitude of ways. Here are some of my favorite ways to enjoy it:
- With Crostini. Spoon it over grilled or toasted bread for the ultimate easy appetizer.
- Over Pasta: Especially delicious with a more delicate pasta shape, such as angel hair or spaghetti.
- With Eggs. Spoon over an omelette or fried eggs for an elevated breakfast.
- Over Potatoes: The acidity and brightness of this mixture really brings potatoes to life!
- Over Fish. Especially tasty spooned over any kind of white fish, such as sea bass or halibut.
Marinated feta will last for up to 10 days as long as it is properly stored in an airtight container.
Rinsing the feta will remove some of the salt it is packed in. This is totally optional, however not necessary.
You can freeze marinated feta, however the texture will change after it defrosts. After freezing, feta gets crumblier and loses a bit of its signature richness and tang.
More Delicious Recipes Using Feta Cheese:
And If you give this recipe a try, be sure to tag #dishingouthealth on Instagram so I can see your beautiful creations. Additionally, please take a moment to leave a rating and review!
Spicy Tomato Marinated Feta
- Medium skillet
- Chefs knife and cutting board
- ½ cup extra-virgin olive oil
- 2 large garlic cloves, thinly sliced
- 1 cup halved cherry tomatoes (or diced whole tomatoes)
- 2 tsp. chopped Calabrian chiles (use more or less for desired level of spice)
- Sea salt to taste
- 1 Tbsp. red wine vinegar
- 2 Tbsp. chopped fresh basil leaves
- 1 (6-oz.) block feta cheese, cut into small cubes
- Heat olive oil in a medium skillet over medium heat. Add garlic and cook 2 minutes, until aromatic.
- Add tomatoes and cook until the tomatoes start to break down and become jammy, about 5 to 7 minutes. (Note: if the garlic starts to burn, reduce heat to medium-low.) Stir in Calabrian chiles and sea salt (I start with ½ tsp.), and cook 2 more minutes.
- Remove pan from heat and stir in vinegar and basil. Taste and season with a pinch more salt, if needed.
- Place feta cheese in a serving bowl or wide-rimmed glass jar. Pour feta mixture overtop and wait 10 minutes to serve, or refrigerate for up to 2 weeks.