Cut the cheese into 1 cm cubes and place in a large enough bowl. Remove the skin from the onion and dice it. Rinse the celery, clean, peel and cut into fine slices or sticks. Add both to the cheese form and mix loosely.
Stir together peppercorns, lime juice, garlic, oil, cilantro, a tiny bit of salt and the parsley until well combined. Pour the marinade over the cheese mixture form and place the whole covered with cling film for in about 3 hours in the refrigerator.
Arrange the marinated feta on 4 plates and garnish with the washed sage leaves, thyme sprigs and halved cherry tomatoes.
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