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Roasted Pepper Salad with Feta, Pine Nuts & Basil Recipe

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4.2 from 5 reviews

This vibrant Roasted Pepper Salad with Feta, Pine Nuts, and Basil is a deliciously fresh and colorful dish, perfect as a side or light meal. Sweet bell peppers are charred under the broiler for a smoky flavor, then marinated with olive oil, garlic, and fresh herbs. Topped with creamy feta, briny kalamata olives, and toasted pine nuts, this salad bursts with Mediterranean flavors and has a wonderful contrast of textures.

  • Total Time: 1 hour 25 minutes (including marinating time)
  • Yield: 4 servings

Ingredients

Salad

  • 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
  • ⅛ teaspoon freshly ground black pepper
  • 3 tablespoons pine nuts
  • 2 ounces (a scant ½ cup) crumbled Feta cheese
  • ⅓ cup pitted kalamata olives

Instructions

  1. Broil the peppers: 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 with skin side up and broil for 5-10 minutes, rotating the pan once to ensure even charring, until the peppers are well charred and blackened in spots.
  2. Steam and peel: Remove the peppers from the oven and place them in a bowl. Cover tightly with plastic wrap so the peppers steam and cool to lukewarm. Once cooled, carefully peel off the charred skin without rinsing under water to preserve flavor. Cut the peeled peppers into ¾-inch strips.
  3. Marinate the peppers: Return the pepper strips to the bowl and add the olive oil, red wine vinegar, minced garlic, 2 tablespoons of chopped basil, dried oregano, sugar, salt, and freshly ground black pepper. Mix gently to combine. Cover and refrigerate for at least one hour or overnight to allow flavors to meld.
  4. Toast the pine nuts: Heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden and fragrant, about 4 minutes. Transfer immediately to a small bowl to stop the cooking process and prevent burning.
  5. Assemble the salad: Transfer the marinated pepper strips to a serving dish. Top with crumbled feta cheese, kalamata olives, toasted pine nuts, and the remaining tablespoon of chopped basil. Optionally, garnish with whole basil leaves. Serve chilled or at room temperature without tossing the toppings to keep textures distinct.

Notes

  • Do not rinse the roasted peppers after peeling to preserve their smoky flavor.
  • Broiling times may vary depending on your oven; watch carefully to avoid burning the peppers.
  • Marinating overnight intensifies the flavors and makes the salad more delicious.
  • Toast pine nuts carefully as they can burn very quickly.
  • Use fresh basil for the best flavor, but you can substitute with other herbs if needed.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Broiling
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://dishiary.com/roasted-pepper-salad-with-feta-pine-nuts-and-basil-recipe/