Marinated Feta Cheese Salad

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1 pound feta cheese

Flaked dry red chili

Dried oregano

Dried parsley

Bay leaf

Dried lemon thyme

Dried purple basil

Freshly ground black pepper

Fennel seeds


  1. Remove the feta cheese from the pack and pat as dry as possible with kitchen towel. Press the flavors into it. Pack the cheese tightly into a jar and cover with olive oil. It will keep in the fridge for up to two months.
  2. Tips: Don't use bought dried herbs, instead make your own by drying leftover fresh herbs on a baking sheet. Leave them somewhere warm; e.g. on top of your boiler, washing machine, or oven and they will dry within a week. Or put them in the oven at 200 to 225 degrees for 1 hour.
  3. Uses: On a big plate, covered in fresh basil -- served with lots of other salads. As a cheese course, with crusty bread and fruit Don't throw away the oil -- use it in your dressing
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