Ingredients
1 pound feta cheese, drained well
5 large sprigs fresh dill
5 sprigs fresh flat-leaf parsley
1 scallion, including green parts
1 teaspoon whole pink peppercorns
1 teaspoon crushed red-pepper flakes
2 tablespoons extra-virgin olive oil
Preparation
Cut feta into 1/2-inch-thick slices, wiping knife each time to keep cheese from crumbling. Arrange on a serving dish.
Pick leaves from herbs, and chop finely. Slice scallion into thin rounds. Combine herbs and scallion in a small bowl; stir in peppercorns, red-pepper flakes, and 1 tablespoon oil. Spoon herb mixture over feta. Drizzle with remaining tablespoon oil, and serve.
