Marinated Feta with Citrus & Herbs
A softer, brighter take on a timeless table essential.
Spring tables mark a shift—lighter food, longer lunches, and a different pace in the kitchen. As the weather softens, so does the cooking: herbs, lemon, olive oil, a plate of chilled vegetables, something small but thoughtful in the center of the table.
There’s always white cheese. Usually served plain, maybe with a drizzle of olive oil or a pinch of thyme. This version asks for just a little more attention. A few spices, some citrus zest, and time in good olive oil. The kind of thing you can make ahead, forget about, and then serve like you planned it all along.
If you like building meals from small things—mezze, snacks, something to go with a glass of wine—this belongs in your rotation.
Enjoy,
Dilara
In most places, feta is the go-to name for white brined cheese. But Turkey’s beyaz peynir tells a different story—with varieties made from sheep, cow, or mixed milk, ranging from soft and spreadable to firm and crumbly. One of its most celebrated forms is Ezine cheese, made in the northwest from a blend of sheep, goat, and cow’s milk. It’s semi-firm, creamy, and balanced, with a clean, salty tang.
This recipe follows the rhythm of Aegean cooking: layered, seasonal, generous. It starts with good cheese, then builds with citrus, herbs, and a few warm spices. The result is something familiar, but different enough to pause over. It turns a simple block of cheese into something to linger with—on a table, with bread, with wine, with time.
I make this when I want to bring a little extra to the table without doing much. You cut the cheese into pieces and let it sit in olive oil with some herbs, citrus zest, maybe a chili or a few peppercorns. It takes five minutes to put together, and after a day or two in the fridge, it tastes like more than the sum of its parts.
You can use orange, lemon, or preserved lemon—whatever’s around. A very good olive oil matters here. It softens the edges of the cheese and carries the flavor. A bold, early-harvest oil adds structure and bite. A fruitier one gives a softer, rounder finish.
Sometimes I add a slice of dried fig or a piece of garlic. Not always. You can serve it with warm pide, toasted bread, or just a few olives. If there’s any left the next day, it’s good with a fried egg or spooned onto a salad. It just ends up living in the fridge.
Marinated Feta with Citrus & Herbs
Serves 6
INGREDIENTS
200 g beyaz peynir or feta cheese
¾ cup extra virgin olive oil (more if needed to cover)
2 sprigs each fresh thyme and rosemary
1 bay leaf
2 cloves
Zest of 1 orange
1 tbsp orange juice
1 red chili, finely chopped
A few sprigs of marjoram or fresh thyme, finely chopped
1 tbsp mixed pink and black peppercorns
METHOD
In a medium bowl, combine the olive oil, herbs, bay leaf, cloves, orange zest and juice, chili, marjoram, and crushed peppercorns.
Cut the cheese into 2–3 cm cubes and place them in a clean jar or container.
Pour the spiced oil mixture over the cheese, ensuring all pieces are submerged. Add more oil if necessary. Seal the container and refrigerate for at least 24 hours, preferably 48, to allow flavors to meld.
Before serving, let the cheese sit at room temperature for about 30 minutes. Garnish with fresh thyme sprigs, a strip of lemon zest, and a sprinkle of freshly ground black pepper. Serve with warm bread, olives, or as part of a mezze platter.
Afiyet olsun!
MENU
Marinated Feta with Citrus & Herbs
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Made from yellow split peas, served with early-harvest extra virgin olive oil.
Slow-Cooked Fava with Leek & Chili
Spring Greens with Fresh Herbs
Fresh dill, parsley, mint, cress, sorrel, and arugula
Chilled Market Vegetables
Red radish, daikon, turnip, scallion, fresh garlic
Whole Roasted Fish
Lemon Olive Oil Cake
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