Feta & Olive Mosaic

Marinated feta and olives arranged like a mosaic — bright, briny, and quietly elegant.

Ingredients

  • 8oz block of feta cheese, cut into ½-inch cubes

  • ½ cup mixed olives (green and kalamata), pitted and halved

  • 5 Tbsp extra virgin olive oil, plus more for serving

  • 3 Tbsp lemon juice

  • 1 tsp lemon zest

  • 1 tsp crushed red pepper flakes (or to taste)

  • Freshly cracked black pepper

Instructions

  • On a small platter or shallow dish, arrange the feta cubes in a neat, tiled pattern — like a mosaic — with clean lines and even spacing between each piece.

  • Nestle the olives into the gaps, scattering them naturally but keeping the overall grid visible.

  • Sprinkle with herbs, lemon zest, red pepper flakes, and black pepper.

  • Drizzle generously with olive oil and lemon juice, tilting the plate slightly so the flavors pool and mingle.

  • Let rest for 15–20 minutes before serving to allow the feta to absorb the oil and citrus.

Serve with warm bread or crostini to soak up the olive oil — a no-fuss bite that looks as good as it tastes.