Cabbage salad with feta and thyme

1/2 large head or 1 small head green cabbage, very thinly sliced
4 T extra virgin olive oil (I used Greek olive oil)
3 T red wine vinegar
4 oz. crumbled Feta Cheese (3/4 cup feta, loosely packed)
2 – 3 T fresh thyme leaves (other herbs such as parsley, oregano, or marjoram could be used instead of thyme)