You are here: Home » Recipes » Broiled Feta with Roasted Peppers and Olive Salad Broiled Feta with Roasted Peppers and Olive Salad Recipe by Chef Michael PsilakisKitchen Tested Yield 6 servings Prep 15 mins Cook 25 mins Green and black olives, feta, onion, and peppers make a salad robust enough to be a meal. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Serve this salad with grilled pita wedges. Ingredients 1 yellow bell pepper, cut in half lengthwise1 red bell pepper, cut in half lengthwise1 Vidalia onion, cut into rounds1 head garlic, separated into cloves and peeled1 teaspoon olive oil8 ounces feta cheese8 caper berries or 1 tablespoon regular capers12 kalamata olives, pitted12 tsakistes or best-quality green olives, pitted8 anchovies1/4 cup each chopped fresh parsley, dill, mint and chives Juice of 1 lemon Instructions Preheat oven to 400F. 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. Preheat broiler. Crumble feta into casserole dish or baking sheet. Broil about 2 minutes, or until bubbly. Combine remaining ingredients in a large mixing bowl. Add peppers, onions and garlic. Toss well. Remove cheese from broiler. Spoon onto serving plates. Top with pepper mixture. Serve with pita bread or pita chips. Recipe by Chef Michael Psilakis.