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Grapefruit and Rosemary Marinated Feta Cheese

Total time

0 minutes






  • 8 oz feta cheese (in block form)
  • the zest of one white grapefruit, finely shredded (wash the grapefruit first)
  • 4 tbsp fresh squeezed white grapefruit juice (about 1/2 a grapefruit)
  • 1 tsp black peppercorns
  • several sprigs fresh rosemary
  • olive oil ((divided))


  1. Carefully cut the block of feta cheese into 1/2 inch cubes. I didn't use the entire block of cheese because it did not fit in my jar.
  2. Layer the cheese into one large or two smaller glass jars, adding the rosemary, peppercorns, and zest in between.
  3. Pour the grapefruit juice in, and then fill the jar(s) with olive oil.
  4. Cap tightly and store in the refrigerator.
  5. I turned my jar upside down once or twice a day to distribute the grapefruit juice.
  6. Give the cheese a few days to take on the flavors. The longer you leave it the stronger the flavor will be. Consume it within a month.
  7. View the recipe instructions at The View From the Great Island

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