Marinating Feta cheese

In life, the simplest things are sometimes the ones that bring you the most pleasure. Marinated feta cheese is one of them! Apart from it's texture, I just love the fact that it is so versatile. You can use it for salads, pastas, pizzas, sauces, dips, sandwiches, crumbled on top of grilled vegetables, or by itself as an appetizer. This recipe is so ridiculously simple and so delicious that you'll want to make it over and over again! And the left-over oil is great for marinating olives!

Though you don't really need to follow exact measurements for this, here's what I used:

Olive oil

200 gms Feta cheese

1/2 tsp garlic flakes

1 tbsp dried herbs of choice

1 dried red chilli

Note: It is not advisable to use fresh garlic here, as tempting as it might be. The reason being Botulism - an illness caused by raw garlic that's been stored in olive oil at room temperature. I really wanted a garlicky flavour for the feta and hence used garlic flakes, as they do not react with the oil. And I stored it in the fridge to be safer! 

Start by chopping the feta into big cubes. Place them in bowl. Sprinkle the garlic flakes and herbs on top, then toss it gently such that the cubes don't break. Transfer the feta to a glass jar of any other container that has a tight lid. Place a dry red chilli on top. Pour olive oil into the jar until all the feta is completely covered.

Though marinated feta  completely submerged in olive oil can be left at room temperature, I suggest you keep it refrigerated unless you plan to consume it within 2-3 days. Use it on salads or pizzas.....or put some cubes in a bowl, stick some toothpicks in it and serve as an appetizer.

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