Easy feta cheese appetiser

Ingredients

• 75 ml (5 tbsp)olive oil
• 50 gfeta cheese
• 1 clovegarlic
• 30 ml (2 tbsp)parsley
• 10black olives
• 5sun-dried tomatoes
• Zest of ½lemon
• To tasteblack pepper
• To servebread

Instructions

1. 1

   Chop the ingredients

   Finely chop the feta, garlic, parsley, black olives and sun-dried tomatoes. Put them on a plate or in a bowl with the olive oil, lemon zest and black pepper, then mix well.

2. 2

   Serve with bread

   Enjoy straight away with slices of bread or crackers.

What is this feta appetiser?

It is a simple, Mediterranean-style mixture of feta, olives, sun-dried tomatoes, herbs and olive oil, served as a dip or topping with bread. Feta is a Greek cheese, while the other ingredients are common across Mediterranean cooking.

This version works because the salty, tangy ingredients are balanced by fresh parsley and lemon zest. It needs no cooking, so the flavour and texture of each ingredient remain distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 3g protein, 3g carbs, 20g fat.

Olive oil supplies most of the fat, while feta contributes some protein and fat. The bread or crackers provide most of the carbohydrates; serve with sliced vegetables as well if you want a more varied plate.

Choosing the ingredients

Feta: Use a firm block or a well-drained piece so it can be chopped rather than turning into a paste. Its saltiness seasons the mixture, so taste before adding extra salt.

Tomatoes and olives: Sun-dried tomatoes bring concentrated savouriness, while black olives add a briny note. Chop both small enough to scoop up easily with bread.

Get the chopping right

Even pieces: Chop the feta, garlic, parsley, olives and tomatoes into similarly small pieces. This helps each bite pick up a little of everything.

Garlic: Chop it finely so it distributes through the oil instead of leaving a strong chunk in one mouthful.

Mix for a spoonable texture

Gentle mixing: Combine everything until the oil coats the chopped ingredients. Stir carefully to keep some texture rather than crushing the feta completely.

Consistency: The mixture should be moist and easy to scoop, not swimming in oil. If serving from a plate, spread it out so the bread can pick up the toppings.

Serve it straight away

Timing: The method calls for serving as soon as the ingredients are mixed. This keeps the parsley fresh and the chopped ingredients clearly defined.

For dipping: Put out sliced bread or crackers alongside the mixture. Choose sturdy pieces that can hold the feta and oil without breaking.

Balance the flavours

Lemon zest: Zest only the coloured outer peel, avoiding the bitter white pith. It gives the rich oil and salty cheese a bright lift.

Pepper: Add it to taste, then try a small bite with bread before adjusting. The feta, olives and tomatoes already contribute plenty of savoury flavour.

Recipe notes & tips

• Drain the sun-dried tomatoes if they are packed in oil before chopping them.
• Chop the ingredients finely enough to sit comfortably on a slice of bread.
• Use a sharp knife to zest the lemon without taking the bitter white pith.
• Taste the mixture before adding extra salt, as feta and olives are already salty.
• Serve with sturdy bread or crackers that can support the topping.

Variations

• Add cucumber: Fold in finely chopped cucumber just before serving for a crisp contrast.
• Use green olives: Swap the black olives for green ones for a sharper, brinier flavour.
• Add chilli: Mix in a little finely chopped fresh chilli for gentle heat.
• Try oregano: Add a pinch of dried oregano alongside the parsley for a more herbal note.

Common mistakes to avoid

• Large garlic pieces: They can overpower a bite; chop the clove very finely.
• Overmixing: The feta can turn pasty; stir just until the oil coats the ingredients.
• Too much added salt: Feta and olives are salty already; taste before seasoning further.
• Bitter zest: Grating into the white pith adds bitterness; remove only the lemon's coloured outer peel.
• Soft bread: Thin or very soft slices may break under the topping; choose sturdy slices or crackers.

How to store

For the freshest texture, serve immediately. If needed, cover and refrigerate leftovers in an airtight container for up to 2 days; bring them briefly towards room temperature and stir before serving. Store bread separately.

Frequently asked questions