Prep Time: 10 minutes | Marinating Time: 30 minutes | Total Time: 40 minutes | Servings: 6
Introduction
Mediterranean marinated feta olive salad recipe with sun-dried tomatoes, mixed olives, herbs and olive oil is an incredibly easy appetizer that brings bold Mediterranean flavor to the table in just minutes. Creamy feta cubes are combined with buttery green olives, rich black olives, and intensely flavorful sun-dried tomatoes, then coated in extra virgin olive oil, garlic, oregano, and herbs. It looks impressive enough for entertaining but requires almost no work. Serve it with warm pita, crusty bread, or as part of a Mediterranean mezze platter for a simple appetizer everyone can dig into.
Ingredients
- 12 oz (340 g) feta cheese, cut into large cubes
- 1 cup (150 g) green olives, pitted
- 1 cup (150 g) Kalamata or black olives, pitted
- 1 cup (140 g) oil-packed sun-dried tomatoes, drained
- 1/3 cup (80 ml) extra virgin olive oil
- 2 tablespoons (30 ml) fresh lemon juice
- 2 garlic cloves, finely minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes, optional
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons (8 g) finely chopped fresh parsley
Step-by-Step Instructions
- Prepare the feta. Drain the feta well and gently pat it dry with paper towels. Cut it into large 1-inch (2.5-cm) cubes so the pieces remain intact when mixed with the olives and marinade.
- Prepare the olives and tomatoes. Drain the green and black olives thoroughly. Drain the sun-dried tomatoes from their oil and slice any particularly large pieces into smaller strips.
- Make the herb marinade. In a small bowl, whisk together the extra virgin olive oil, lemon juice, minced garlic, oregano, basil, thyme, red pepper flakes, and black pepper for about 30 seconds.
- Assemble the salad. Add the feta cubes, mixed olives, and sun-dried tomatoes to a large shallow serving dish. Distribute the ingredients evenly so every serving gets a little of everything.
- Add the marinade. Pour the herb and olive oil mixture evenly over the feta, olives, and tomatoes. Gently fold everything together until well coated, taking care not to break the feta cubes.
- Let it marinate. You can serve the salad immediately, but for deeper flavor, cover and refrigerate it for at least 30 minutes. For an even stronger herb and garlic flavor, let it rest for 1–2 hours.
- Finish and serve. Remove the salad from the refrigerator about 15 minutes before serving. Gently toss, sprinkle with fresh parsley and a little extra oregano, then serve.
Tips for the Best Mediterranean Marinated Feta & Olives
- Choose block feta: Feta sold in a block has a creamier texture and holds together much better than pre-crumbled cheese.
- Use different olives: A combination of green and dark olives adds contrasting flavors, textures, and colors.
- Skip extra salt: Feta, olives, and sun-dried tomatoes are naturally salty, so taste before adding any additional salt.
- Use quality olive oil: Since olive oil is a key part of the marinade, extra virgin olive oil with good flavor makes a noticeable difference.
- Don't rush the marinating: The appetizer is ready to eat immediately, but 30 minutes of resting allows the garlic and herbs to flavor every ingredient.
- Mix carefully: Gently fold rather than vigorously toss to keep the feta cubes beautiful and intact.
Serving Suggestions
This Mediterranean appetizer is delicious with warm pita bread, toasted baguette slices, crackers, or fresh vegetables. Make sure to serve some of the seasoned olive oil from the bottom of the dish because it is perfect for dipping bread.
You can also add it to a mezze platter alongside hummus, cucumber salad, roasted vegetables, grilled chicken, shrimp, or beef kebabs. For an easy lunch, spoon the marinated feta and olives over mixed greens or toss them with freshly cooked pasta.
Storage
Store leftover marinated feta, olives, and sun-dried tomatoes in an airtight container in the refrigerator for up to 4 days. Keeping the ingredients coated in the herb-infused olive oil helps maintain their flavor.
The olive oil may become cloudy or slightly solid when refrigerated. This is completely normal. Remove the salad from the refrigerator and let it sit at room temperature for about 15–20 minutes, then gently stir before serving.
FAQs
Can I make this Mediterranean appetizer ahead of time?
Yes. This recipe is ideal for making ahead. Prepare it several hours before serving and keep it refrigerated. The extra marinating time actually helps the feta and olives absorb more of the garlic and herb flavors.
What olives are best for marinated feta?
A mixture of green olives and Kalamata or black olives works especially well. Using more than one variety creates a better balance of buttery, fruity, and briny flavors.
What can I add to marinated feta and olives?
Roasted red peppers, artichoke hearts, capers, fresh basil, parsley, or lemon zest are excellent additions. You can also add a little more red pepper flakes if you prefer a spicy Mediterranean appetizer.