Roasted Pepper Salad with Feta, Pine Nuts & Basil

Roasted Pepper Salad with Feta, Pine Nuts & Basil

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  • Prep Time


  • Total Time


  • Servings



  • Ingredients

  • 4

    bell peppers (any combination of red, yellow or orange), halved, seeded and cored

  • 2

    tablespoons extra virgin olive oil

  • 2

    teaspoons red wine vinegar

  • 1

    small garlic clove, minced

  • 3

    tablespoons chopped fresh basil, divided

  • ½

    teaspoon dried oregano

  • 1

    teaspoon sugar

  • ¾

    teaspoon salt

  • teaspoon freshly ground black pepper

  • 3

    tablespoons pine nuts

  • 2

    ounces (a scant ½ cup) crumbled Feta

  • cup pitted kalamata olives


Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil. Place the pepper halves on the prepared baking sheet and broil for 5-10 minutes, rotating the pan once, until well charred. Remove the peppers from the oven and place in a bowl; cover tightly with plastic wrap (so they steam) and let cool until luke warm. Peel the skin from the peppers (do not rinse under water) and cut into 3/4-inch strips. Place back in the bowl; add the olive oil, red wine vinegar, garlic, 2 tablespoons of the basil, oregano, sugar, salt and pepper. Refrigerate for at least one hour or overnight. Heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.) Transfer the marinated peppers to a serving dish and top with the feta, olives, toasted pine nuts and remaining tablespoon basil (do not toss). Garnish with whole basil leaves if desired.


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