Broiled Feta With Roasted Peppers And Olive Salad

• 10 ounces fresh feta cheese
• 1 yellow bell pepper, roasted, peeled, seeded and sliced
• 1 red bell pepper, roasted, peeled, seeded and sliced
• .25 cup thinly sliced sweet onion, such as vidalia or red
• 1 tablespoon capers, drained
• 12 caperberriers (optional)
• 12 Kalamata or other black, brined olives, pitted and halved
• 12 Tsakistes or other green, brined olives, pitted and halved
• 8 white or other good-quality anchovies, soaked in milk for 30 minutes and drained
• 12 cloved garlic confit (recipe on site)
• .50 cup frehsly chopped herbs, such as parsley, dill, mint or chives, or a combination
• .25 to .33 cup evoo
• more to taste
• Juice of 1-2 lemons
• salt and pepper
• toasted or grilled pita bread cut into wedges

1. 1. preheat broiler. crumble cheese into an ovenproof baking dish; cheese should be about 1/2 inch deep. Slide dish under broiler and cook until molten and bubbly, about 2 minutes
2. 2. In a large bowl, combine peppers, onion, capers, caperberries if using, ilives, anchovies, garlic confit and herbs. Drizzzle with olive oil, tossing with hands until evenly coated.
3. Squeeze in lemonjuice and season with salt and pepper. Toss and taste, adjusting seasonsings
4. 3. lightly place salad on top of hot cheese. Drizzle oilive oil around and over salad. Serve immediatly with pita bread

feta cheese, yellow bell pepper, red bell pepper, sweet onion, capers, caperberriers, other black, other green, white, cloved garlic, herbs, evoo, lemons, salt, grilled pita bread

Taken from www.epicurious.com/recipes/member/views/broiled-feta-with-roasted-peppers-and-olive-salad-1261123 (may not work)