1 block (6 oz.) reduced-fat feta cheese
1/4 c. olive oil
2 tbl red wine vinegar
1 tbl chopped fresh rosemary (or 1/2 tbl dried)
1 tsp chopped fresh oregano (or 1/2 tsp dried)
1/4 tsp black pepper
1 clove garlic, minced
peel from 1/2 fresh lemon
Cut the cheese into bite-size chunks. In a small bowl, whisk together oil, vinegar, herbs, pepper and garlic. Pare thin curls of peel from the lemon (try not to include any white pith - just the yellow peel). Combine the feta and lemon peel with the marinade, cover and refrigerate at least 8 hours.
One hour before serving, remove the cheese from the fridge to let it come up to room temperature. Stir it a few times before serving.