HERBED FETA IN OLIVE OIL

2 slices feta (preferably sheep’s milk), about ½ inch thick (8 to 10 ounces total);
2 tablespoons chopped fresh mint;
2 tablespoons chopped fresh oregano;
1 teaspoon minced fresh rosemary;
1 teaspoon finely grated lemon zest;
1 or 2 cloves garlic, minced;
¼ teaspoon freshly ground black pepper;
1/8 teaspoon dried chile pepper (optional);
Extra-virgin olive oil, for marinating;
2 teaspoons red wine vinegar, for drizzling.

Place both slices of feta in a glass or plastic container big enough to fit them side by side.

In a small bowl, combine all the other ingredients except the olive oil and vinegar in a small bowl. Press the mixture gently onto the feta slices, creating an herbal layer.
Carefully pour enough olive oil into the container to cover the feta and herbs. Chill, covered, for at least 2 hours and up to 1 day.
The olive oil will solidify when chilled, so be sure to serve at room temperature. Cut the feta into cubes and drizzle with the vinegar.