Homemade Marinated Feta for your Mezze

This marinated feta is the perfect way to add new heights to your mezze platter or starter board! Taste of the med with red peppers & olives, serve it with crisp melba toast. This yields about 1 L, and can be stored in your own airtight container/jar for a month (in the fridge).




  • Homemade Products
  • Vegetarian


  • South African
  • Mediterranean

Prep Time

20 minutes

Cooking Time

20 minutes


Pair this amazing marinated feta with some other Mediterranean delights on your mezze board: Sourdough Bread Melba Toast Toasted Pita Breads Nuts in honey with Rosemary Fresh Figs Hummus Guacomole Pilchards Sundried Tomatoes Lamb or Chicken Kebabs Fresh Tomato, Mint & Cucumber Salad


    1 small red bell pepper
    1 small yellow bell pepper
    Olive oil for roasting peppers
    400g Mountridge Feta
    Zest and juice of 1 lemon or 2 limes
    1 red chilli, chopped
    1/3 cup pitted black olives
    180ml (¾ cup) good quality olive oil
    Handful of parsley, chopped
    Salt and black pepper, to taste


    Preheat the oven to 180°C.
    Cut the red and yellow bell peppers into thin strips, place on a baking tray, drizzle with olive oil and season to taste with salt and black pepper.
    Roast the peppers for about 15-20 minutes or until cooked. Remove from the oven and allow to cool.
    Cut the feta into small cubes of about 1cm and place it in a large bowl. Add the citrus zest and juice, red chilli, black olives and olive oil. Mix gently without breaking up the feta. Add the parsley, roasted peppers and season to taste.
    Place this mixture into a sterilized jar – it can keep in the fridge for about 1 month.