Description
These Mediterranean Marinated Herbed Cheese Cubes are a flavorful, easy appetizer made by soaking firm white cheese in olive oil, herbs, spices, and aromatics. The cheese absorbs the marinade, becoming soft, fragrant, and savory. Perfect for mezze platters, salads, sandwiches, or snacking, this recipe requires only minutes of prep but tastes like a gourmet dish.
Ingredients
8 oz (225 g) firm white cheese (feta, paneer, halloumi, kasseri, queso fresco, or similar)
1/3 cup extra-virgin olive oil
1–2 garlic cloves, thinly sliced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp crushed red pepper flakes
1/2 tsp dried thyme (optional)
1/2 tsp black pepper
1 tbsp lemon zest (optional but highly recommended)
1 tbsp chopped fresh parsley (optional)
Instructions
1. Prepare the cheese
Cut the cheese into small cubes (bite-size), as shown in the image. Pat them dry to help the marinade stick.
2. Make the marinade
In a bowl or jar, mix together:
Olive oil
Sliced garlic
Oregano
Basil
Thyme
Red pepper flakes
Lemon zest
Black pepper
3. Combine
Add the cheese cubes and gently toss to coat evenly. Make sure all cubes are submerged in the oil mixture.
4. Marinate
Cover and refrigerate:
Minimum: 1 hour
Best flavor: 4–24 hours
The cheese becomes more aromatic the longer it marinates.
5. Serve
Serve chilled or room temperature with:
Warm bread
Crackers
Salads
Charcuterie boards
Roasted vegetables
Servings
4 servings (as an appetizer or snack)
📊 Nutritional Information (per serving, approximate)
Calories: 220
Protein: 8–12g (depending on cheese type)
Fat: 20–22g
Carbohydrates: 1–3g
Fiber: 0g
Sugars: 0–1g
Sodium: varies by cheese (feta = highest)
Note: Using paneer or queso fresco reduces sodium significantly.
Health Benefits
High in protein (supports muscle repair and fullness)
Rich in calcium (supports bone health)
Olive oil provides healthy monounsaturated fats (heart-friendly)
Herbs contain antioxidants
Can be made lower-sodium by choosing less salty cheese
Notes & Tips
✔ Cheese options
Feta: Most flavorful, crumbly, salty
Paneer: Mild, firm, absorbs flavors well
Halloumi: Firmer, slightly chewy
Queso fresco: Mild and soft
✔ Make it spicy
Add extra chili flakes or a sliced fresh chili.
✔ Add-ons
Sun-dried tomatoes
Capers
Roasted red pepper strips
Fresh rosemary sprigs
✔ Storage
Store in the fridge up to 5 days.
Ensure the cheese remains fully submerged in oil.
✔ Serving idea
Use leftover herb oil as salad dressing or bread dip.
Q&A
1. Can I use soft cheese like mozzarella?
You can, but it will be more delicate. Firmer cheeses hold their shape better.
2. Does the cheese need to be cooked?
No. It’s a no-cook recipe—just marinate and chill.
3. Can I reuse the leftover oil?
Yes! Use it as salad dressing, marinade for chicken, or a drizzle for roasted veggies.
4. How long can it stay out at a party?
Up to 2 hours at room temperature.
5. Can this be made dairy-free?
Yes—use firm tofu instead of cheese. Press it well to remove moisture first.
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