Broiled Feta with Roasted Peppers and Olive Salad

Broiled Feta
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 25 mins

Serve this salad with grilled pita wedges.


1-- yellow bell pepper, cut in half lengthwise
1-- red bell pepper, cut in half lengthwise
1-- Vidalia onion, cut into rounds
1head garlic, separated into cloves and peeled
1teaspoon olive oil
8ounces feta cheese
8-- caper berries or 1 tablespoon regular capers
12-- kalamata olives, pitted
12-- tsakistes or best-quality green olives, pitted
8-- anchovies
1/4cup each chopped fresh parsley, dill, mint and chives
-- Juice of 1 lemon


  1. Preheat oven to 400F.
  2. Place peppers, onion and garlic on a baking sheet. Brush onions with olive oil. Roast until peppers are charred and onions are tender, about 20 minutes.Transfer to a bowl and cover with plastic wrap. Cool. Peel and slice peppers.
  3. Preheat broiler.
  4. Crumble feta into casserole dish or baking sheet. Broil about 2 minutes, or until bubbly.
  5. Combine remaining ingredients in a large mixing bowl. Add peppers, onions and garlic. Toss well.
  6. Remove cheese from broiler. Spoon onto serving plates. Top with pepper mixture. Serve with pita bread or pita chips.

Recipe by Chef Michael Psilakis.

Nutritional Info *per serving

  • Calories 280
  • Glycemic Load 0
  • Fat 16g
  • Saturated Fat 7g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 5g
  • Cholesterol 80mg
  • Sodium 760mg
  • Potassium 580mg
  • Carbohydrate 14g
  • Fiber 3g
  • Sugars 5g
  • Protein 23g
  • Trans Fat 0g
  • Vitamin A 30%
  • Vitamin C 180%
  • Calcium 35%
  • Iron 20%