Marinated Feta with Antipasto Salad

This is my dream lunch. Light. Simple. Delicious. I saw this marinated feta recipe on @wellseasonedstudio and while I love feta and bread, I thought it definitely needed more substance to become a meal.

I decided to pair it with a simple antipasto salad. The saltiness from the jarred goods and the feta with the sweetness of the balsamic…. match made in heaven!

This appetizer or light lunch is definitely worth gossiping about!

Marinated Feta with Antipasto Salad

Yield: 2-4 servings

INGREDIENTS:
Block of feta, 1 inch thick
2 tbsp + 2 tbsp olive oil
2 cups arugula
1 heirloom tomato, chopped
2 roasted red peppers, sliced
4 canned artichoke hearts, quartered
1 zuchinni, sliced and grilled
Coarse sea salt
Cracked black pepper
4 sprigs of thyme
Balsamic glaze, drizzle
Crusty bread

DIRECTIONS:
1. In a shallow bowl, place the feta block and drizzle with olive oil until it forms a small pool in the bottom of the bowl. Season with salt and pepper. Add fresh thyme leaves. Set aside.
2. In another shallow bowl, place the arugula on the bottom, drizzle more olive oil and season with salt and pepper.
3. In small piles, place the tomatoes, roasted red peppers, artichokes and zuchinni on top of the arugula. Drizzle with more olive and balsamic glaze. Season with more salt and pepper. Serve with crusty bread. Enjoy!