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Ingredients
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Marinated Feta
Wong Farms Mango + Lovage Salsa Verde
To Serve
Method
Marinated Feta
Prepare feta
Remove the feta from its packaging and pat dry with paper towels. If the block is very crumbly, leave it whole; if firmer, cut into 1-inch cubes or 3–4 rough pieces for an attractive presentation.
Arrange in container
Place the feta pieces in a small shallow jar or an airtight container in a single layer or slightly overlapping so oil can circulate around them.
Make marinade
In a small bowl, whisk together 1 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, minced garlic, crushed red pepper flakes, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until combined.
Add herbs and oil
Tuck the fresh thyme sprigs among the feta pieces, then pour the marinade over the feta so the cheese is mostly submerged. If necessary, add a little more olive oil to cover.
Marinate
Cover and refrigerate at least 4 hours, preferably overnight, to let flavors meld. Bring to room temperature for 20–30 minutes before serving so the oil loosens and flavors are vibrant.
Wong Farms Mango + Lovage Salsa Verde
Prepare mango and herbs
Peel and dice the ripe mango into small 1/4-inch pieces. Roughly chop the lovage leaves and parsley; if lovage stems are tender, include a little for texture. Mince the shallot.
Combine base ingredients
In a medium bowl, combine diced mango, chopped lovage, parsley, minced shallot, and capers.
Make dressing
Whisk together 2 tablespoons lemon juice, 1 teaspoon white wine vinegar, 3 tablespoons extra-virgin olive oil, 1 teaspoon honey, 1/2 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper until emulsified.
Finish salsa verde
Pour the dressing over the mango-herb mixture and toss gently to coat. Taste and adjust seasoning — add a pinch more salt or a squeeze more lemon if needed. Let rest for 10–15 minutes at room temperature for flavors to marry.
To Serve
Spoon a generous amount of Wong Farms mango + lovage salsa verde over the marinated feta, either while the feta is at room temperature or slightly chilled. Drizzle a little of the marinating oil over the salsa for gloss and extra olive oil flavor.
Serve with toasted baguette slices or crackers alongside. Garnish with microgreens or additional lovage if desired. Leftover marinated feta keeps refrigerated up to 5 days; salsa keeps up to 2 days (mango will soften).
