Roasted Pepper Salad with Feta, Pine Nuts & Basil
This post may contain affiliate links. Read my full disclosure policy. Take your summer gatherings to the next level with this colorful, make-ahead roasted red pepper salad—perfect alongside your favorite grilled dishes. Next time you’re asked to bring a veggie or salad to a summer gathering or cookout, consider these sweet and smoky bell peppers. With tangy feta, toasted pine nuts, fresh basil, and briny olives, the salad not only looks stunning on a platter but also pairs wonderfully with toasted pita bread, grilled lamb burgers, lamb kofta, or chicken kabobs. A special thanks to Linda Grimes, a South Lake Tahoe restaurateur and one of my wonderful readers, for sharing this delicious recipe. What You’ll Need To Make Roasted Pepper Salad With Feta, Pine Nuts & Basil Step-by-Step Instructions Begin by placing the pepper halves face-down on a foil-lined baking sheet. Broil until blackened and charred all over. Place the cooked peppers in a bowl and cover with plastic wrap. This steams the peppers and makes them much easier to peel. Once the peppers are cool, the skin will peel right off. Cut the peeled roasted peppers into slices. Combine the peppers with the olive oil, red wine vinegar, garlic, basil, oregano, sugar, salt and pepper. Toss to combine, then refrigerate for at least one hour or overnight. Meanwhile, toast the pine nuts in a small skillet to enhance their flavor. Keep a close eye on them so they don’t burn. Transfer the salad to a serving bowl or platter and top with feta, olives and toasted pine nuts. You May Also Like RecipeComments (155)Add Comment Recipe Comments (155) Add Comment 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 ⅛ teaspoon freshly ground black pepper 3 tablespoons pine nuts 2 ounces (a scant ½ cup) crumbled Feta ⅓ cup pitted kalamata olives 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 ⅓ cup pitted kalamata olives Instructions 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 ¾-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. 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 ¾-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. Nutrition Information Powered by Per serving (4 servings) Calories: 194 Fat: 16g Saturated fat: 4g Carbohydrates: 11g Sugar: 7g Fiber: 3g Protein: 4g Sodium: 673mg Cholesterol: 13mg Per serving (4 servings) Calories: 194 Fat: 16g Saturated fat: 4g Carbohydrates: 11g Sugar: 7g Fiber: 3g Protein: 4g Sodium: 673mg Cholesterol: 13mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Gluten-Free AdaptableSaladsVegetables & SidesVegetarianItalianMiddle Eastern Gluten-Free Adaptable Salads Vegetables & Sides Vegetarian Italian Middle Eastern