Spiced Feta

3/4 lb. feta cheese, preferably Bulgarian, sliced medium thick
2 t. tarragon vinegar
3 T. extra-virgin olive oil
1/4 t. hot Hungarian paprika
1/2 t. dried tarragon
1/2 t. dried oregano
Generous pinch of sumakh*
6-8 sprigs each fresh cilantro, basil, tarragon, mint, and chives
Flatbread for wrapping

Arrange the feta slices in a shallow serving dish.

In a small bowl, whisk the vinegar with olive oil, paprika, and dried herbs. Drizzle this mixture over the feta slices.

Sprinkle with sumakh and let stand at room temperature for 1 hour. Serve accompanied by the herbs [and flatbread].

Serves 6.

[*A tangy powder made from dried berries, often found in Mediterranean food stores.]

Please to the Table cookbook, p. 8.