- 1 pound feta cheese
1/2 red onion, very thinly sliced
1 tablespoon dried oregano
1 teaspoon black, red, or green peppercorns
Extra-virgin olive oil, preferably Greek, to cover
- Drain the feta cheese well and pat dry with paper towels.
- Cut into 1-inch cubes. Do not worry if the cheese crumbles slightly.
- Pack the feta cubes into a clean 1-pint jar, layering the cheese with the onion slices, oregano, and peppercorns.
- Pour in olive oil to cover completely. Cover tightly and store in the refrigerator for up to 1 week.
Makes about 2 cups.
- North American