Marinated Feta Cheese Salad
1 pound feta cheese
Flaked dry red chili
Dried oregano
Dried parsley
Bay leaf
Dried thyme
Dried purple basil
Freshly ground black pepper
Fennel seeds
Remove the cheese from the pack, dry as possible with kitchen towel. Press the flavours into it. Pack the cheese tightly into a jar and cover with olive oil. It will stay like that in the fridge for up to two months.
Don’t use pre-dried herbs, instead make your own by drying fresh herbs on a baking sheet. Leave them somewhere warm and they will dry within a week. Or put them in the oven at 225 degrees for 1 hour.
Place it on a big plate with fresh basil , served with lots of other salads. Or as a cheese course, with hot or crunchy bread.
Don’t throw away the olive oil but use it in your salad dressing for flavor.