Name: Marinated Feta With Roasted Lemon
Yield: Makes about 2 cups
Ingredients: 1 lemon, sliced, seeds removed; 2 tablespoons plus 1/2 cup olive oil; 8 ounces feta, sliced 1/2 inch thick; 2 dried chiles de árbol or other dried red chiles, lightly crushed; 2 bay leaves; 2 tablespoons fresh lemon juice; Freshly ground black pepper

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Photo by Peden & Munk

Try this with white beans on toast, in salads, or puréed and spread on pita.

Recipe information

Yield
Makes about 2 cups

Ingredients

1 lemon, sliced, seeds removed

2 tablespoons plus 1/2 cup olive oil

8 ounces feta, sliced 1/2 inch thick

2 dried chiles de árbol or other dried red chiles, lightly crushed

2 bay leaves

2 tablespoons fresh lemon juice

Freshly ground black pepper

Preparation

Step 1
Preheat oven to 400°F. Toss lemon slices and 2 Tbsp. oil on a rimmed baking sheet; roast until caramelized and lightly charred in a few spots, 10–12 minutes; let cool.
Step 2
Combine lemon slices, feta, chiles, bay leaves, lemon juice, and remaining 1/2 cup oil in a small dish; season with pepper. Cover; chill 12 hours.
Do Ahead
Step 3
Feta can be made 5 days ahead. Cover and chill.

TagsCondiment Lemon Citrus Fruit Feta Cheese Dairy Chile de Árbol Chile Vegetable Starter Dinner Lunch Nut Free Gluten Free Vegetarian Make Ahead Roast Bon Appétit

Recipe notes

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