Step 1

Cut 2 (3-inch) strips of orange peel from orange using a vegetable peeler, and add to a large bowl. Squeeze juice from orange to equal 2 tablespoons, and add to bowl with orange peel strips. Add sliced chiles, shallot, garlic, basil, parsley, vinegar, thyme, salt, and pepper; stir to combine. Add feta, and gently toss to fully coat in herb mixture. Pour olive oil over feta and herb mixture, and stir gently to distribute and submerge mixture in oil. Cover with plastic wrap, and refrigerate 6 hours or up to overnight.

Step 2

Remove feta mixture from refrigerator, and let come to room temperature, about 30 minutes. Add tomatoes to feta mixture, and transfer to a serving bowl. Serve with toasted baguette slices.