Michael Psilakis' Warm Feta with Tomato, Olive & Pepper Salad

Ingredients

Cooking Directions

Brush the onion slices with a little olive oil and season with salt and pepper. On a hot grill pan or in a cast-iron skillet, grill until tender and slightly char-marked. Separate into rings.

On a hot grill pan or in a cast-iron skillet, grill the onion until tender and slightly char-marked. Separate into rings.

In a large bowl, combine the grilled onion, caperberries, capers, tomatoes, olives, red onion, roasted peppers, sardines or anchovies (optional), dill, parsley, and basil. Drizzle with the vinaigrette, season with kosher salt and pepper, sprinkle with oregano, and toss the salad until evenly coated.

Scatter the feta evenly over the base of an ovenproof baking dish or gratin. Warm the feta until slightly softened, 30 seconds in a microwave, or under a broiler for 3 minutes. Top with the salad and serve with the pita wedges. Scoop feta and salad onto a wedge with a knife and eat out of hand.

* Grill a couple of sirloin steaks and, when you are warming them up after the resting period, scatter with some crumbled feta. Then make the salad as below and pile it on top of the steak.

* Grill a pounded, seasoned chicken breast and top it with the feta, run under a broiler to soften—but not melt—the feta, and top with this salad

Recipe courtesy Kefi.