In a bowl, place the feta and cover with cold water. Let soak for 10 minutes to reduce the salt. Drain and pat dry.
Meanwhile, in a small, dry skillet over medium-high heat, brown the kasha and pine nuts. Set aside in a bowl.
In another bowl, combine the cherry tomatoes, bell pepper, olives, oil and lemon juice. Set aside.
In a 9-inch (23 cm), lightly oiled cast iron skillet, place the feta slices. Place the skillet directly on the grill and cook for 4 minutes or until the cheese is hot and slightly softened. Remove from the grill.
Garnish the baked feta with the tomato and kasha mixtures. Serve with the bread slices.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.