Broiled Feta with Roasted Peppers and Olive Salad
- Yield: 6 servings
- Prep: 15 mins
- Cook: 25 mins
Serve this salad with grilled pita wedges.
Ingredients
- 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
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.
Nutritional Info *per serving
- Glycemic Load 0
- Calories 280
- 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%