We’re marinating cheese today! Is that weird? If it is, I’m going to need you to get over it real quick. Marinated cheese is a revelation we should all partake in.
If you’re plant-based, don’t leave now. This salad is still good without the cheese.
If you’re not plant-based, what are you waiting for? GO MARINATE YOUR CHEESE.
Before we jump into things, how is everyone’s summer going? We’re more halfway through August and I feel like at this point people are either really sad summer is coming to an end or really sad that summer hasn’t actually ended yet.
I’m somewhere in the middle. Aside from a week of 90 degree weather that was almost the death of me (sorry Texas friends), it’s been really nice here and I think I actually enjoyed summer?! It’s all very strange because I normally hate the sun and hot weather and everything that comes with it, but I know it will start raining again soon enough and I won’t go outside for 9 months so I’m trying to take advantage while I can. And by that I obviously just mean hang out on my building’s rooftop.
With that said, fall is my absolute favorite and I’m already planning all the soups I want to share and candles I want to burn. I accidentally-on-purpose added pumpkin to a smoothie the other day (coming soon!) so I obviously have one foot over the line already.
So to keep the summer vibes going just a little bit longer, we’ve got this salad. It is fairly straightforward and I’m sure you’ve seen million like it before. But! I’ve been making it for years and I figure it was worth sharing. It’s easy to put together, keeps for days and pretty much has “meal prep” written all over it.
Sometimes I throw it over a bed of lettuce or mixed greens, but most of the time I eat it as-is. It’s surprisingly filling and full of ingredients I just can’t get enough of. And did I mention the MARINATED CHEESE?!
The only thing I love more than feta cheese is feta cheese mixed with olive oil, fresh herbs and vinegar. You just shake everything together, pour it over cubed feta and wait a little bit (at least an hour if you can help it). It’s good enough to eat on it’s own and has naturally made an appearance on a cheese board or two in my house.
This time it’s mixed with fresh vegetables, salty olives and my favorite marinated artichokes. And while I have been known to drown my salads in dressing, I actually like to keep this one light. In this case, we’re marinating the feta in the same dressing we use for the final salad so I like to keep it on the side and add just a little as I serve it. This way everything stays fresh and crunchy and very, very happy.
It’s good on a rooftop too. I speak from experience.
Greek salad with marinated feta
- 8 oz feta
- 1 pint cherry tomatoes
- 1 english cucumber
- 1 15oz can of chickpeas, drained and rinsed
- 1 6oz jar marinated artichokes
- ½ cup Kalamata olives
- 2 garlic cloves, minced
- 1 TB dill, minced
- 1 TB oregano, minced
- 2 TB lemon juice
- 2 TB red wine vinegar
- 2 TB honey
- 1 TB artichoke oil (from jar)
- ¼ tsp salt
- ¼ tsp ground cumin
- ¼ cup olive oil
Cut the feta into small cubes and gently mix with 3 TB of dressing (directions below), an extra tablespoon olive oil and ¼ tsp red pepper flakes. Let feta marinate for at least 1 hour before assembling salad.
While feta marinates, get everything else ready for the salad. Halve the cherry tomatoes and olives, chop up the cucumber and artichokes. Add everything to a big bowl and mix with chickpeas. When feta is ready, mix in with everything else.
Serve drizzled with extra dressing!
To make dressing:
Mix all ingredients in a jar and shake to combine. Alternatively, mix everything but the oil together in a bowl or measuring cup. Slowly stream in oil while whisking until combined.