Broiled Feta with Roasted Peppers and Olive Salad

Kitchen 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.

Broiled Feta
Mark Boughton Photography / styling by Teresa Blackburn

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
1 head garlic, separated into cloves and peeled
1 teaspoon olive oil
8 ounces feta cheese
8 caper berries or 1 tablespoon regular capers
12 kalamata olives, pitted
12 tsakistes or best-quality green olives, pitted
8 anchovies
1/4 cup 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.



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