-3/4 cup extra-virgin olive oil
-1/2 cup plus 2 tablespoons white wine vinegar
-2 tablespoons drained green peppercorns in brine
-1 teaspoon kosher salt
-3/4 teaspoon crushed red pepper
-8 small thyme sprigs
-1 (1-pound) block feta cheese, cut into 1-inch cubes
-Crackers or crostini, for serving
- In a small bowl, whisk oil, vinegar, peppercorns, salt, crushed red pepper, and thyme. Place feta in a 9-inch square dish and pour the marinade over it. Cover and refrigerate for 8 hours or overnight, stirring occasionally. Serve with crackers or crostini.
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