Most marinated feta consists of cubes of feta swimming in a large jar of olive oil, which I think makes the feta oily. Instead, I slice it and sprinkle it with thyme, fennel, crushed red pepper and a drizzle of olive oil. The flavor is much cleaner and brighter. Serve this with toasted pita triangles or on a Greek mezze platter with hummus, olives and stuffed grape leaves.
Make-Ahead Tip: Prepare the feta, wrap, and refrigerate for up to a week.
Combine the dried thyme, fennel seeds and red pepper flakes in a small bowl. Lay the feta slices overlapping on a 9 × 9-inch square serving plate.2.
Sprinkle the feta with the entire herb mixture. Nestle the fresh thyme sprigs and olives among the feta slices. Drizzle with the olive oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cover the dish with plastic wrap and refrigerate for at least 4 hours. Serve at room temperature with the pita triangles.