From Herbivoracious, here.
2 tablespoons best quality extra virgin olive oil
1 clove garlic, minced
1 big pinch Aleppo pepper or chili flakes
1 teaspoon orange zest (from about 1/2 orange)
8 mint leaves (chiffonade) or 1 teaspoon dried mint (rub to release flavor)
7 ounces feta
3 pita breads cut into 1/8th rounds and lightly toasted in the oven
In a small bowl, stir together the olive oil, garlic, pepper flakes, orange zest and mint.
Put the feta on a plate in one large piece and pour the marinade over it.
Serve at cool room temperature with the toasted pita.
Jack's modification:
"I found that if you juice the orange from which you got the zest, then cook it down with the garlic (and some zest) to about half the original volume, and the marinate the feta in it when the liquid is still a little warm, you get much more powerful (and slightly sweet) orange flavor that balances the bite of the feta really really nicely.”