Step 1

Heat 2 tablespoons olive oil in a small skillet over medium heat until the oil begins to shimmer. Add the dates to the pan and shake them in the pan so they get coated with oil. Cook, turning them a few times so they brown evenly, until crisp on all sides, 3 to 5 minutes. They cook quickly, so be careful not to burn them.

Step 2

Remove the pan from the heat, then add the remaining 3 tablespoons of olive oil and let cool until the oil is just warm, about 5 minutes. Stir the thyme and za’atar into the oil.

Step 3

To serve, arrange the feta slabs on a platter, place the dates next to the feta and spoon the za'atar oil over the cheese and dates. Squeeze fresh lemon juice over the cheese and dates and sprinkle with flaky sea salt. Serve with chunks of torn baguette for swiping through the oil and juices.