Mediterranean Marinated Cheese Appetizer
This delightful Mediterranean Marinated Cheese Appetizer combines cubed Feta and Provolone with Kalamata olives, sun-dried tomatoes, and fresh oregano, all steeped in a zesty olive oil vinaigrette. Perfect for a flavorful and easy-to-prepare starter.
Equipment
- non-reactive container with a lid
- medium bowl
- whisk
- slotted spoon
Ingredients
Main Ingredients
- 1 cup Feta cheese cubed into ½-inch pieces
- 1 cup Provolone cheese cubed into ½-inch pieces
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon granulated sugar
- Salt to taste
- freshly ground black pepper to taste
- 1/4 cup Kalamata olives pitted and halved
- 1/4 cup sun-dried tomatoes (oil-packed), drained and chopped
- 2 sprigs fresh oregano
- 1 teaspoon lemon zest
Instructions
Instructions
- Cube Feta and Provolone cheeses into ½-inch pieces and place them into a clean, non-reactive container with a lid.
- Layer the Kalamata olives, sun-dried tomatoes, fresh oregano sprigs, and lemon zest evenly among the cheese cubes in the container.
- In a medium bowl, whisk together olive oil, white wine vinegar, Dijon mustard, granulated sugar, salt, and pepper until well emulsified and slightly creamy; adjust seasoning as needed.
- Pour the marinade over the cheese and aromatics, ensuring all cheese is submerged, gently pressing down if necessary.
- Cover the container tightly and refrigerate for at least 4 hours, ideally overnight, shaking or stirring gently halfway through for deeper flavor.
- To serve, use a slotted spoon to transfer the marinated cheese and aromatics to a platter, drizzle with extra marinade, and serve with crackers or crusty bread.
Notes
For best flavor, marinate the cheese overnight. This appetizer is excellent served with crusty bread or your favorite crackers. You can also add other herbs like fresh thyme or rosemary for variation.