Marinated Feta

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Everytime we buy feta for our Greek salads, we get those that come in 1 kilogram (2.2 pounds) tubs. Volume works out a cheaper price per pound. But then, 1 kilogram of feta is a lot of cheese for our not-really-cheese-eating diets. Of course, throwing out and wasting the rest of the cheese is out of the question.

After Greek salad, it is a race against time to find other applications for our remaining feta cheese. Sometimes we'll make more Greek salad or use it with watermelon. Or, we add it to the odd pasta dish or two. Sometimes when pressed for ideas, we'll even go beyond Greek cuisine and have used feta to top our chicken tortilla soup.

For this last tub of feta, we've decided to put more pretty Mason jars to good use. We cut up the feta into smaller cubes, stuffed some garden mint, thyme and oregano into the jar, and topped everything off with our Greek extra virgin olive oil.

There it is, so pretty.



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Okay.

Okay...

We've taken care of the feta and hope the marination of it will extend its shelf life. Solved one problem, that is. But there emerges another problem. Everytime we open our fridge, we see our pretty jar of marinated feta.

Hence the question, "What are we going to do with our marinated feta?"

It turns out that a problem deferred is still a problem.


eatingclub vancouver Greek
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