Marinated Feta

It’s like the Italian flag.

People need munchies while they wait for that big holiday meal. This year we went with a Mediterranean-themed appetizer spread on Thanksgiving because Katherine’s colleague used to work for an olive distributor. Hey, we find inspiration everywhere. This is colorful, easy to make and very tasty. Serve with lavash, by itself, or put the leftovers — if there are any — on salads or in omelettes.

Marinated Feta

• 1 1/4 lbs feta cut into 1/2 inch cubes
• 1 cup extra virgin olive oil
• 1/2 cup fresh lemon juice
• 1/2 cup sun-dried tomatoes
• 2 tbsp fresh chopped parsley or oregano
• pepper to taste

Bring a kettle of water to boil. Steep tomatoes in boiling water for 30 minutes. Drain water and chop. Place cheese in a dish large enough to hold them in one layer. (We used a pie dish.) Mix tomatoes, oil, lemon juice, herbs and pepper to taste in a small bowl. Pour over cheese. Cover and refrigerate for 24-36 hours. Bring to room temperature before serving.