Lemon Herb Marinated Feta

Name: Lemon Herb Marinated Feta
Prep time: 15 min
Ingredients: 1/2 cup olive oil (plus extra as needed to cover the feta cheese.); 4-5 medium garlic cloves (peeled and lightly smashed); 3-4 slices lemon peel (zest); 2 sprigs fresh rosemary; 3 springs fresh thyme; 3-4 medium chili peppers (Thai chilis or similar); 8 ounces feta cheese (in brine)

ByAnne Danahy, RD PublishedFebruary 3, 2026February 3, 2026 Updated onFebruary 3, 2026

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There are SO many ways to use this delicious marinated feta cheese, you might want to make a double batch! Every creamy cube is infused with lemon, garlic, and herb flavors. And a few chili peppers add a hint of sweetness and heat.

A jar of marinated feta cheese with a fork lifting a cube of feta from the jar.

Spread marinated feta cheese on pita bread or crackers as an appetizer, add it to a charcuterie board with some marinated bocconcini mozzarella, or sprinkle it over a chopped Mediterranean salad.

Dietitian tip: Feta cheese is native to Greece and prevalent in the Mediterranean diet. This salty, brined cheese is typically made from sheep’s milk and is high in protein and calcium. When using it in a recipe, be careful not to add too much extra salt. A one-inch cube of feta cheese has about 200 mg of sodium.

Recipe At-A-Glance

PREP TIME: 15 minutes
MARINATE TIME: 12-24 hours
TOTAL TIME: up to 24 hours
MAKES: 12 one-inch cubes
DIFFICULTY: Easy
RECIPE HIGHLIGHTS: Use it in recipes or for an appetizer
FEATURED INGREDIENTS: Feta, garlic, lemon, herbs

Why You’ll Love This Recipe

FRESH AND TASTY – This fresh marinated feta is bursting with salty, savory flavors. It’s a delicious and impressive appetizer.
VERSATILE – This recipe is easy to tailor to your tastes and preferences by adding more or less, or swapping ingredients as suggested below for the olive oil marinade.
A RECIPE FLAVOR ENHANCER – Feta is one of my favorite ingredients for adding a pop of salty flavor to so many dishes. Crumble and stir it into chicken with spinach and mushrooms, creamy chicken and mushroom pasta, or a cozy bowl of roasted vegetable soup for a tasty flavor variation and extra creaminess.

Recipe Ingredients

Here are the key ingredients needed to make this homemade marinated feta cheese. Substitutions and variations are listed in the section below.

Be sure to check out the recipe card below for the complete list of ingredients with measurements.

Ingredients needed to make marinated feta cheese.

Feta – Use a good-quality brick of feta cheese, ideally sheep’s milk, in brine. Don’t use crumbled feta for this recipe.

Herbs – Fresh rosemary and thyme are woody herbs that hold up well while you sizzle them in the olive oil. See the section below for other herb options.

Garlic – Fresh, whole garlic cloves, gently smashed with a knife, add amazing flavor to the olive oil marinade.

Lemon peel – A few strips of fresh lemon peel add a bright, citrusy flavor that pairs well with the garlic and herbs.

Chili peppers – I add 3-4 hot chili peppers. Although that sounds like a lot, it adds just a tiny bit of heat and fruity flavor.

Substitutions and Variations

Vary the herbs – Oregano, marjoram, or bay leaves are other woody herbs to add to the olive oil and will hold up when you heat them. Fresh basil is also delicious, but add it after your oil has cooled because it can burn.
Swap the citrus – Try orange or grapefruit zest instead of lemon.
Use red pepper flakes – Swap the whole chilis for a pinch or more if you like it spicy.
Add olives – Briny black or green olives pair beautifully with feta cheese and will make an instant appetizer.

Step-By-Step Instructions

1. Prepare the marinade. Peel and gently smash the garlic cloves, leaving them whole. Trim the stems off the chili peppers and cut them lengthwise if desired. Peel thin strips of lemon zest (not the white part). Add these and the herb sprigs to the olive oil and heat it over medium-high heat until it sizzles for about 10 seconds. Remove it from the heat and cool for at least 15 minutes.

2. Layer the feta and seasonings. Drain the feta and cut it into one-inch cubes. Layer the feta and cooled marinade seasonings in a jar that holds at least 20 ounces. Pour the cooled olive oil over the mixture.

3. Add extra olive oil to cover. If the flavored olive oil doesn’t completely cover the feta cubes, add more olive oil from the bottle to ensure the cheese is fully coated and covered. Store this tightly covered in the refrigerator for up to one week.

A jar of marinated feta cubes. A head of garlic and spring of rosemary are next to the jar.

Expert Tips

Heating the garlic and other seasonings in oil releases more of their flavors than adding them to cold olive oil. I think this extra step is well worth it in the end.

Keep a close eye on the olive oil and seasonings as it heats. Once it heats up, it will sizzle quickly. If you let it go for more than 20 seconds, the ingredients may burn.

Make sure to let the infused oil cool to room temperature before adding it to the cheese or your feta will melt!

Don’t waste your leftover infused olive oil! Add balsamic vinegar and make homemade salad dressing or a marinade for chicken.

How to Eat Marinated Feta

Try this flavorful marinated feta cheese:

Spread on fresh bread or crispy 6-seed crackers
In place of plain feta when making whipped feta dip
Blended into white bean dip or sprinkled on top of homemade hummus
Stirred into roasted red pepper and tomato soup for extra creaminess
Sprinkled on a Mediterranean cucumber and tomato salad
Mixed into a Greek chicken orzo salad
Sprinkled over ground turkey and lentil-stuffed peppers
On top of Greek chicken tzatziki

Recipe FAQs

How long can you store homemade marinated feta cheese?

Use homemade feta that contains fresh garlic and other fresh ingredients within one week to prevent spoilage. Keep it tightly covered in the refrigerator.

Why did the olive oil thicken?

Olive oil will solidify in the refrigerator and may look yellow and gelatinous when it’s cold. Let the jar sit at room temperature for about 10 minutes, and the oil will melt.

Why did my herbs turn dark?

Tender herbs like basil or parsley may darken when sizzled in olive oil. To avoid this, add them after the oil has cooled. Woody herbs such as rosemary and thyme tolerate heat better.