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1
Slice the block of feta into 1/4-inch slabs and then into wide strips.
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2
Place on a plate or in a shallow serving bowl.
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3
Crush the peppercorns.
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4
Place them on a cutting board and press down hard on them with a flat-bottomed pan (a pie plate works well), rocking the pan back and forth.
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5
You can use a peppermill or already cracked black pepper, but the freshly crushed peppercorns are really nice.
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6
Lightly grate the lemon peel (see page 290) and then juice the lemon.
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7
To make the marinade, mix 2 teaspoons of the zest and 2 teaspoons of the juice with the olive oil and the crushed peppercorns.
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8
Drizzle the marinade over the feta and toss gently.
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9
You can eat the feta right away, but its even better when marinated at room temperature for 30 minutes or more.
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10
To tide you over until supper is ready, serve marinated feta with crackers, wedges of toasted pita or bread, and fresh fruit.
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11
Marinated feta is a good topping for Pasta with Olives Piquant (page 19) or fish with Sauce Nicoise (page 246).
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12
Make a Mediterranean-style summer meal of marinated feta and Sicilian Chickpea Spread (page 254) with crusty bread and olives and tomato and cucumber slices.
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13
And, of course, its delicious on tossed green salads, too.
