As unbelievable as it is (and despite my earlier worries)– summer has finally reached Hamburg. It’s pleasantly warm, the sun is shining and everyone feels obliged to take the best out of this fantastic time.
I can finally focus on summer recipes, picnics and dinners in the fresh air. My central focus, however, is to find a proper utilisation of all the oregano which we grow on our balcony (explanation follows ;-). So be ready, a lot of recipes with oregano are to come (I hope no one would mind). Today, it’s an oregano-marinated feta, which works amazing in light summer salads.
Well, so why oregano? We recently set a herb-garden on our balcony. My sister provoked us to do so, as she turned her own terrace into an amazing oasis, kept bragging about it and sending us cool pictures. Very fast, we’ve got competitive, or perhaps overly-competitive 😛 Now we’ve we got caught up in something like Prague vs. Hamburg Garden War, and spend every other available weekend in Obi or Bauhaus, searching for new plants and flowerpots.
Putting sarcasm aside, I am actually super happy that Sis inspired us to this project. Our balcony never looked better, with the herb garden being an absolute highlight. I don’t know how I was even cooking before.
The culmination of this story is that oregano of all the herbs we’ve planted turned out to be the most “thankful” green friend. It has literally lost control growing, now taking over its “not so active” brothers and sisters, like thyme, basil and parsley. So here I am, creating more and more recipes with oregano, with today’s hit being the oregano marinated feta for my salad for lunch 🙂
This recipe is a great way to make the already great taste of feta cheese even more interesting. When marinated, feta gets infused with the flavours and aromas of herbs and spices. In general, it’s like in case with good wine, the longer you marinate feta cheese, the better it gets. Though some cooking experts claim, that marinated feta can be stored for years and years, I have to be honest, the maximum I have waited for was 3 weeks. Good news is that already after 24 hours you can taste a great difference.
I use marinated feta as a topping for summer salads, in sandwiches, pastas, or as a spread for crackers. This time, I added feta into a simple salad made of rucola, tomatoes avocado and basil leaves, but it will work in any salad, with Greek salad being certainly the most obvious fit.
- 1 glass jar or container (300 ml jar would be enough – it should be crowded in the jar, with not too many empty room. Otherwise you’ll need a lot of olive oil).
- 200 gm of feta cheese
- 100 ml of olive oil (You don’t need to use the best, most expensive olive oil. Any mild-taste olive oil will do)
- 4 sprigs of fresh oregano
- 10 basil leaves
- coarsely grounded black pepper
- Slice feta into 0,5 cm thick slices.
- Put a little bit of olive oil on the bottom of the jar or container, add some black pepper and some of oregano and basil leaves. Top with a layer of feta cheese.
- Top with more olive oil, pepper, oregano and basil. Add another layer of feta. Repeat with remaining ingredients.
- Close the jar and place it in the fridge for at least 24 hours.