10 ounces fresh feta cheese
1 yellow bell pepper, roasted, peeled, seeded and sliced
1 red bell pepper, roasted, peeled, seeded and sliced
1/4 cup thinly sliced sweet onion, such as Vidalia or red
1 tablespoon capers, drained
12 caperberries (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 (optional)
12 cloves roasted garlic confit
1/2 cup freshly chopped herbs, such as parsley, dill, mint or chives, or a combination
1/4 to 1/3 cup extra-virgin olive oil, more to taste
Juice of 1 or 2 lemons
Salt and black pepper
Toasted or grilled pita bread, cut into wedges, for serving.
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.
In a large bowl, combine bell peppers, onion, capers, caperberries if using, olives, anchovies if using, garlic confit if using and herbs. Drizzle with
olive oil, tossing with hands until evenly coated. Squeeze in lemon juice and season with salt and pepper. Toss and taste, adjusting seasonings.
Lightly place salad on top of hot cheese. Drizzle olive oil around and over salad. Serve immediately with pita bread.