Marinated Pepato Cheese and Tomatoes

Place sun-dried tomatoes in boiling water for 2 minutes; drain, then chop finely. In a bowl, toss together tomatoes, cheese, herbs and pepper flakes. Pack into a 3 cup container with a tight-fitting lid. Pour in enough olive oil to cover. Refrigerate for up to 2 weeks; let stand at room temperature for 1 hour before serving. To assemble a salad, combine salad greens with 1 cup marinated cheese and tomatoes, drained, reserving oil. Add 2 tablespoons reserved oil marinade and white wine vinegar. Toss thoroughly.