Grilled Feta Nicoise Salad

by Thea Miller

If you haven't ever grilled Feta, this recipe is a must-try. Pair it will a crisp chilled Sauvignon Blanc. Voila- dinner is served!  Serves 8


1 1/2 pounds boneless skinless chicken breast halves
1 1/2 pounds small baby red potatoes, parboiled
1 pound fresh green beans, trimmed
1 large sweet orange bell pepper, cut into 1/2-inch strips
1 large sweet red bell pepper, cut into 1/2-inch strips
Salt and pepper
2 blocks (8 ounces each) Brennan's Feta cheese
1 cup pitted Delallo Kalamata olives
1/2 cup capers, drained
Fresh oregano leaves
Terrapin Ridge Lemon Vinaigrette


Pour 1/4 cup vinaigrette into a large sealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate for at least 1 hour, turning occasionally.

Grease grill grate. Heat grill to medium. Pour 1/4 cup vinaigrette into another large sealable plastic bag. Add vegetables; seal bag and toss to coat. Transfer vegetables to a lightly greased grill grid. Season with salt and pepper. Discard vinaigrette. Remove chicken from marinade; pat dry with paper towels. Discard marinade.

Grill chicken and vegetables, covered, over medium heat for 10-12 minutes or until a thermometer inserted into meat reads 165°F and vegetables are crisp-tender, turning once. Remove from the grill. Tent chicken with aluminum foil. Let rest for 10 minutes. Keep vegetables warm.

Brush feta with 2 tablespoons vinaigrette. Grill feta, covered, for 1-2 minutes on each side or until cheese begins to soften. Transfer feta and chicken to a cutting board. Cut feta in half. Thinly slice chicken.

Arrange the chicken, feta and vegetables on a large serving platter. Add olives and capers. Drizzle with remaining vinaigrette. Garnish with oregano.

Adapted from Eat Wisconsin Cheese

Photo courtesy Eat Wisconsin Cheese