Grilled feta is a perfect summer appetizer: quick to prepare, finished with a bright chimichurri and a scattering of buttery pistachios. Serve with crackers, crostini, or fresh bread for an easy, flavorful bite.
Snacks, snacks, snacks!
I’m always hunting for simple, delicious snacks—whether it’s for a family weekend, a cozy date night at home, or a last-minute gathering. And let’s be honest: most of those snacks involve cheese.
This grilled feta is topped with chopped pistachios and a vibrant chimichurri, then served with crackers, crostini, or bread. The feta becomes warm and slightly melty while still holding its shape, the chimichurri adds herby brightness and tang, and the pistachios lend a nutty, buttery crunch.
The contrast of textures and flavors is what makes this appetizer so winning: creamy and slightly crumbly feta, zippy chimichurri with red wine vinegar and a touch of crushed red pepper, and the satisfying crunch of pistachios. It hits savory, tangy, creamy, and crunchy notes in every bite.
It’s also extremely easy to make. Preheat your grill to high and place a cast iron skillet on the grates to heat. Grill the block of feta in the hot skillet—this keeps it intact while allowing the exterior to char and the interior to soften. Avoid placing the feta directly on the grill grates; unlike halloumi, it won’t hold up and may melt through.
Once grilled, spoon the chimichurri over the warm feta, sprinkle with chopped roasted pistachios, and serve immediately. Simple, impressive, and perfect for sharing—snack heaven.
Grilled Feta
Grilled Feta with Chimichurri and Pistachios
4 to 6 people
20 mins
10 mins
30 mins
Ingredients
- 1 cup fresh cilantro
- ⅔ cup fresh parsley
- ¼ cup red wine vinegar
- 2 garlic cloves, minced
- ½ teaspoon dried oregano
- kosher salt and pepper
- ¼ teaspoon crushed red pepper flakes
- ⅔ cup olive oil
- 1 block of feta cheese (8 ounces or more)
- ⅓ cup chopped roasted pistachios
Instructions
-
Preheat the grill to its highest setting and place a cast iron skillet directly on the grates to heat.
-
Make the chimichurri: finely chop the cilantro and parsley and mince the garlic. In a bowl, combine the herbs, garlic, red wine vinegar, and a generous pinch of salt and pepper. Whisk in the olive oil and then the crushed red pepper flakes. The chimichurri can be made ahead and refrigerated in an airtight container.
-
When the grill and skillet are very hot, place the block of feta in the skillet. Grill 3 to 4 minutes, carefully flip, then grill another 3 to 4 minutes until the exterior is golden and the interior is softened.
-
Remove the skillet from the grill (it will be extremely hot). Transfer the feta to a plate if possible, spoon over several tablespoons of chimichurri, sprinkle with chopped pistachios, and serve with crackers, crostini, or bread.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. Post a photo of your recipe to the Facebook page.
I appreciate you so much!
And yes—it’s green, so it feels like a win.