Marinated Feta with Cherry Tomatoes
The perfect summer appetizer!
Servings: 12 servings
Ingredients
- 1 medium navel orange
- ⅓ cup very thinly sliced red bell pepper
- ¼ cup very thinly sliced shallot
- 2 medium garlic cloves, minced
- 1 cup roughly chopped fresh basil leaves
- ⅓ cup roughly chopped fresh flat-leaf parsley
- 1 tablespoon red wine vinegar
- 2 teaspoons chopped fresh thyme
- ¼ teaspoon cayenne pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 16 ounces feta cheese block, cut into ½-inch cubes
- 2 cups extra virgin olive oil
- 1 pint halved cherry tomatoes
- toasted baguette slices, for serving
Instructions
- Use a vegetable peeler to cut two 3-inch strips of orange peel from the orange. Place those strips in a bowl. Juice the orange and add the juice to the bowl too. Add the bell pepper, shallot, garlic, basil, parsley, vinegar, thyme, cayenne, salt and pepper. Stir to combine.
- Add the feta cheese to the bowl, and gently toss to fully coat with the herb mixture. Pour the olive oil over the feta and herb mixture. Stir gently to distribute and submerge the mixture in oil. Cover with plastic wrap; chill for 6 hours (or overnight).
- Remove the bowl from the refrigerator, and let sit at room temperature for about 30 minutes. Add the tomatoes to the bowl, then transfer all of it to a serving bowl. Serve with toasted baguette slices.
Nutrition
Serving: 1serving | Calories: 279kcal | Carbohydrates: 6g | Protein: 6g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 34mg | Sodium: 486mg | Potassium: 175mg | Fiber: 1g | Sugar: 3g | Vitamin A: 790IU | Vitamin C: 25mg | Calcium: 206mg | Iron: 1mg