Marinated Feta with Lemon and Shallot
Inspired by techniques from America's Test Kitchen.
Feta cubes sit in olive oil gently infused with shallot, oregano, lemon zest and chilli flakes until the cheese takes on all that flavour without melting. It keeps in the fridge for a week, so there's always a jar ready for bread, salads or a cheese board.
Always check the labels of the products you use.
Method
- 1
Infuse the oil. Combine 236 ml of the oil with the shallot, oregano, lemon zest and pepper flakes in a small saucepan. Cook over low heat until the shallot is softened, about 18 min.
- 2
Add the feta. Take the saucepan off the heat and gently stir in the feta. Cover and let sit until the mixture reaches room temperature, about 1.5 hr.
- 3
Finish. Stir in the remaining 59 ml oil and serve. The mixture can be transferred to an airtight container and refrigerated for up to 4 days; before serving, let it sit at room temperature until the oil liquefies, about 1 hr.
Storage
Keep covered in the fridge and use within 4 days. Before serving, let it sit at room temperature until the oil liquefies, about 1 hour, then return leftovers to the fridge.
EU nutrition claims
- Low sugars: 1.2 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 48 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- chef's knife
- small saucepan
- fine grater or zester
- airtight container or jar
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 307 kcal |
| Protein | 3.4 g |
| Carbohydrate | 2.3 g |
| of which sugars | 0.6 g |
| of which free sugars | 0 g |
| Fat | 32.1 g |
| of which saturates | 6.8 g |
| Fibre | 0.4 g |
| Salt | 0.65 g |
Protein per 100 kcal
1.1 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
