Herbed Feta

• 1 pound Feta
• 1/2 bunches Mint
• 1/2 bunches Tarragon
• 1 bunch Sweet Basil
• 1/2 bunches Parsley
• 1 teaspoon Cracked Black Pepper

1. Pour icy cold water into a bowl and immerse the bunches of herbs (stems trimmed off).
2. Gently wash soil from the leaves.
3. Drain off the water and settle them onto a clean kitchen towel for a few minutes, until most of the water has evaporated.
4. Chop herbs by hands and add into a clean mixing bowl.
5. Remove feta from brine and crumble it gently with a fork.
6. Avoid mashing.
7. Add feta onto the bowl of herbs and toss until well incorporated.
8. Finish with some freshly cracked black pepper.
9. Store refrigerated in a plastic container with lid for up to 1 week.

feta, bunches, tarragon, sweet basil, parsley, pepper

Taken from tastykitchen.com/recipes/appetizers-and-snacks/herbed-feta/ (may not work)