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When we first tested this Marinated Feta for the ultimate snack board, leftovers were quickly turned into this light and bright salad with fresh watermelon and mint. Using the flavored oil and a dressing, the whole recipe comes together in no time once your feta is marinated. To tie it all together, a quick salt mixture with lime zest and crushed red pepper adds some tang and heat to balance out the salad. It’s the perfect accompaniment for any summer grill out!
For the Marinated Feta
- 16 ounces Greek Feta, cut into 1-inch cubes
- 1 lemon, juiced plus 4 strips zest
- 4 dried chilis
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano
- 2 bay leaves
- 1 teaspoon black peppercorns, lightly crushed
- 13/4 cups olive oil
- 1/2 large watermelon, cubed
- 1/4 cup mint leaves, chopped
- 1 teaspoon flaked sea salt
- 1/4 teaspoon crushed red pepper
- 1 lime, zested
To a quart sized mason jar add feta, lemon zest and juice, chiles, thyme, oregano, bay leaves and black peppercorns. Add olive oil to the jar, then seal with lid and shake to evenly distribute the aromatics. Let sit in the fridge for at least 8 hours before serving. Allow feta to come to room temperature before serving.
To serve, using a slotted spoon, add feta to a large platter. Toss with watermelon cubes and mint leaves gently and drizzle over a few tablespoons of the marinating oil. In a small bowl, mix flaky sea salt with red pepper flakes and lime zest. Sprinkle over watermelon and feta, then serve.
Remaining oil can be used in marinades and dressings.