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Marinated Feta and Celery

Try this briny crumble tossed into roasted-vegetable salads. Or, for a tasty sandwich, spoon some onto toast and melt under the broiler before topping with roasted veggies.

  • Prep:
  • Total Time:
  • Yield: Makes about 2 cups

Photography: Bryan Gardner

Source: Martha Stewart Living, October 2016


  • 5 ounces feta, crumbled
  • 1 red chile (seeded, if less heat is desired), thinly sliced crosswise (1 tablespoon)
  • 2 small stalks celery, thinly sliced crosswise (3/4 cup), plus 1/4 cup celery leaves
  • 3 to 4 tablespoons red-wine vinegar
  • Kosher salt
  • 1/2 cup extra-virgin olive oil


  1. Combine feta, chile, celery and leaves, and vinegar in a bowl. Season with salt. Spoon into an airtight container; top with oil. Mixture can be refrigerated up to 1 week; return to room temperature before using.

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