1. Preheat the grill, setting the burners to high.
2. In a bowl, place the feta and cover with cold water. Let soak for 10 minutes to reduce the salt. Drain and pat dry.
3. Meanwhile, in a small, dry skillet over medium-high heat, brown the kasha and pine nuts. Set aside in a bowl.
4. In another bowl, combine the cherry tomatoes, bell pepper, olives, oil and lemon juice. Set aside.
5. 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.
6. Garnish the baked feta with the tomato and kasha mixtures.