Next time you’re asked to bring a veggie or salad to a summer party, try these sweet and smoky bell peppers topped with tangy feta, toasted pine nuts, fresh basil and olives. The salad looks gorgeous on a platter, and is delicious with toasted pita bread, grilled lamb burgers or chicken kebabs. The recipe comes from Linda Grimes, a South Lake Tahoe restaurateur and also one of my readers. Thank you, Linda!
Begin by placing the pepper halves 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 easier to peel.
Once cool, the skin will peel right off.
Cut the roasted peppers into slices and toss with the olive oil, red wine vinegar, garlic, basil, oregano, sugar, salt and pepper. Refrigerate for about at least one hour or overnight.
Meanwhile, toast the pine nuts in a small skillet to enhance their flavor.
When the peppers are cold, arrange them nicely on a platter and sprinkle with feta, olives and toasted pine nuts. Enjoy!
Note: To save time, you can use roasted red peppers from a jar, however homemade roasted peppers are more colorful and flavorful.
My Recipe Videos
Roasted Pepper Salad with Feta, Pine Nuts & Basil
- 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
- 1/2 teaspoon dried oregano
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 3 tablespoons pine nuts
- 2 ounces (a scant 1/2 cup) crumbled Feta
- 1/3 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.
- 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.