Yield: 4–6 servings
Prep: 15 minutes
Marinating: 4 hours minimum, preferably overnight
Difficulty: Easy
Ingredients
For the cheese
- 500 g feta cheese, preferably a firm block rather than crumbled feta
You can substitute firm paneer for a milder, less salty version. - ½ cup extra-virgin olive oil
- 1 tbsp dried oregano
- 1 tbsp dried parsley
- 1 tsp dried thyme
- 1 tsp dried rosemary, crushed
- 1 tsp red chili flakes
- ½ tsp freshly ground black pepper
- ½ tsp paprika
- 2 cloves garlic, very finely minced or thinly sliced
- 1 tsp dried basil
- 1 tsp sesame seeds, optional
- 1 tbsp fresh parsley, finely chopped
- 1 tbsp fresh cilantro, finely chopped, optional
- 1–2 tsp lemon zest
- 1 tbsp lemon juice
- ¼ tsp salt, only if needed — feta is already salty
Optional nuts
For a nutty variation, add 2–4 tbsp of one of these:
- Toasted walnuts, roughly chopped
- Almonds, slivered or chopped
- Pistachios, roughly chopped
- Pine nuts, lightly toasted
For a nut-free recipe: simply leave the nuts out. Sesame seeds are not tree nuts, but they are a separate allergen and should also be omitted if you need the recipe to be sesame-free.
Method
1. Prepare the cheese
Remove the feta from its packaging and pat it very dry with paper towels.
Cut it into roughly 2.5–3 cm cubes.
Try not to make the cubes too small because they can break apart during marinating.
2. Make the marinade
Add the olive oil to a bowl.
Stir in:
- oregano
- parsley
- thyme
- rosemary
- chili flakes
- black pepper
- paprika
- garlic
- basil
- lemon zest
- lemon juice
- fresh herbs
- sesame seeds, if using
Mix thoroughly.
3. Add the cheese
Place the cheese cubes in a clean glass container or shallow bowl.
Pour the seasoned oil over them and gently turn the cubes until they are coated.
Avoid vigorous stirring because feta can crumble.
4. Add nuts
If using nuts, add them now and gently mix.
For the best texture, toast the nuts separately first, allow them to cool completely, and then add them to the cheese.
5. Marinate
Cover and refrigerate for at least 4 hours.
For the strongest flavor, leave it overnight, around 8–24 hours.
Take it out of the refrigerator about 20–30 minutes before serving so the olive oil can loosen and the flavors become more pronounced.
6. Serve
Arrange the cubes in a shallow serving dish.
Spoon some of the flavored oil over the top and finish with:
- fresh parsley
- chili flakes
- lemon zest
- freshly cracked black pepper
- toasted nuts, if desired
Serve with warm pita, crusty bread, crackers, salad, or roasted vegetables.
Complete Nut Information & Q&A
Q: Does this recipe contain nuts?
A: The basic recipe does not require tree nuts. Nuts are an optional addition.
Q: Which nuts can I use?
Walnuts, almonds, pistachios, and pine nuts all work well.
Q: Can I make it completely nut-free?
Yes. Leave out walnuts, almonds, pistachios, pine nuts, and any nut-based garnish.
Q: Is sesame a nut?
No. Sesame is a seed, not a tree nut or peanut. However, sesame is a recognized food allergen, so omit it for a sesame-free version.
Q: Does feta contain nuts?
Plain feta is traditionally made from sheep’s milk and/or goat’s milk and does not inherently contain nuts. However, flavored or processed products can have cross-contact, so check the package if the recipe is being prepared for someone with a severe allergy.
Q: What about paneer?
Plain paneer does not inherently contain tree nuts or peanuts. Again, check commercially prepared products for allergen statements.
Q: Can I use peanuts?
You technically can, but peanuts have a distinctly different flavor and are botanically legumes rather than tree nuts. I would choose pistachios or walnuts for this recipe.
Q: Which nut tastes best with feta?
Pistachios are my first choice. Their mild sweetness works particularly well with salty feta, herbs, chili, and lemon.
Q: Which nut gives the most crunch?
Almonds and walnuts provide excellent crunch. Toast them first for better flavor.
Q: Can someone with a nut allergy eat this?
Only if all ingredients and preparation surfaces are confirmed safe for that person’s allergy. If the allergy is severe, use packaged ingredients with appropriate allergen labeling and avoid shared utensils, containers, oils, and cutting boards.
