Roasted Pepper Salad with Feta, Pine Nuts & Basil

Tested & Perfected Recipes

Pretty to look at and delicious to eat, this roasted pepper salad is the perfect make-ahead dish for a summer get-together.

salad

Next time you’re asked to bring a veggie or salad to a summer party or cookout, try these sweet and smoky bell peppers topped with tangy feta, toasted pine nuts, fresh basil, and briny olives. The salad looks gorgeous on a platter and is delicious with toasted pita bread, grilled lamb burgers or chicken kebabs. This recipe comes from Linda Grimes, a South Lake Tahoe restaurateur and also one of my readers. Thank you, Linda!

What you’ll need to make roasted pepper Salad

ingredients

STEP-By-Step Instructions

Begin by placing the pepper halves face-down on a foil-lined baking sheet.

ready-to-roast

Broil until blackened and charred all over.

charred-peppers

Place the cooked peppers in a bowl and cover with plastic wrap. This steams the peppers and makes them much easier to peel.

steaming-peppers-in-bowl

Once the peppers are cool, the skin will peel right off.

peeling-peppers

Cut the roasted peppers into slices and toss with the olive oil, red wine vinegar, garlic, basil, oregano, sugar, salt and pepper. Refrigerate the mix for about at least one hour or overnight.

salad

Meanwhile, toast the pine nuts in a small skillet to enhance their flavor.  Keep a close eye on them so they don’t burn.

toasting-pine-nuts

When the peppers are cold, arrange them nicely on a platter and sprinkle them with feta, olives and toasted pine nuts. Enjoy!

salad

Note: To save time you can use roasted red peppers from a jar, but homemade roasted peppers are more colorful and flavorful.

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Roasted Pepper Salad with Feta, Pine Nuts & Basil

Pretty to look at and delicious to eat, this roasted pepper salad is the perfect make-ahead dish for a summer get-together.

Servings: 4
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes

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
  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.)
  4. 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 Edamam

  • 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.

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Reviews & Comments

  • Can I make these Wednesday for a Saturday bbq?

    • — Lisa on September 8, 2021
    • Reply
    • That seems a bit early to me, Lisa – but I think Thursday would be okay.

      • — Jenn on September 9, 2021
      • Reply
  • This is a real keeper that I’ll definitely make again. I prepared a half order early in the morning, using the equivalent proportions except for the sugar, which I reduced to 1/2 tsp. The peppers looked pretty soft but it turns out they still had sufficient firmness and tasted delicious. It was the perfect accompaniment to the main – sea shell pasta in a sauce of sautéed leek, fennel bulb and prawns. The pasta dish had a lot of steps so it was great to just take the pepper salad out of the fridge, toss in the final ingredients and serve. Another good one, Jenn!

    • — Jim on August 2, 2021
    • Reply
  • I’ve made this salad as is and it’s delicious.
    I’ll be making a Moroccan inspired menu with your Grilled Moroccan Chicken & Warm Couscous Salad with Apricot Vinaigrette again (I’ve made both before too – also very tasty!!) Do you think that for a Moroccan flair I could make this salad with cumin, coriander, a touch of harissa instead of the basil and feta? Would you include the olives? Any recommendations are most welcome. Thanks Jenn!

    • — Barb on June 8, 2021
    • Reply
    • Hi Barb, Glad you like this! Yes, I think the tweaks that you’ve described would work nicely to give it a Moroccan twist and, sure, I’d include the olives. Enjoy!

      • — Jenn on June 10, 2021
      • Reply
  • Fantastic salad. The sweetness of the pepper marries well with the piquant tartness of the red wine vinegar. The feta cheese and herbs bring everything together into a burst of fresh flavour. This recipe is a keeper!

    • — Rachel on February 22, 2021
    • Reply
  • We love this salad!!! It’s a great winter salad when tomatoes are not available! I have used jarred peppers and freshly roasted and while the freshly roasted are amazing the jarred are tasty too when you need a fast side! I have been making an effort to include more veggie sides for my family and your recipes have made it easy and yummy!! Next on my list to try are your roasted green beans!! Thank you!!!

    • — Michelle on January 31, 2021
    • Reply
  • This salad was absolutely delicious!!! It looked as wonderful as it tasted. This salad would be fabulous with barbeque meat of any kind. A few extra pepper flakes turn it up a notch for sure as mentioned by another review. This is definitely a keeper!!

    • — Denise Pye on January 29, 2021
    • Reply
  • I always buy the 6-packs of red, yellow, and orange peppers. When I have more than I need, I usually chop them up and freeze them for future use. I had plenty in the freezer so was looking for a way to use up a few fresh peppers before they went bad. This was such a simple recipe with grand results. Added red pepper flakes to spice it up a bit, but otherwise made as directed. Excellent!

    • — Michele on January 28, 2021
    • Reply
  • Loved this! It was just me over the weekend with no family around and I was looking for ways to use up stuff in the fridge, but something light. This hit all of those notes. I really like the blending of flavors. Like all your other recipes, simple, flavorful, and great leftovers. Thank you

    • — Andrea on January 28, 2021
    • Reply
  • Flavourful, easy and quick to assemble! Another winning recipe, Jenn!

    • — Catherine V. on September 28, 2020
    • Reply
  • This has been my summer ‘go to’ salad. Every time I serve it folks rave about it! It’s so colourful and flavorful. I love that I can do the peppers ahead of time as well.

    • — Jody Jennings on September 9, 2020
    • Reply
  • Hi Jen, this salad was delicious. I’ve tried several of your recipes too and they are fantastic! My wife and I are retiring this spring and these recipes come at a great time. I just bought your book today through Amazon. Thank you! Best to you and your family, Doug

    • — Doug Whitmore on September 6, 2020
    • Reply
    • So glad you enjoyed this and thanks for your support with the cookbook. I hope it becomes an often-used tool in your kitchen! 🙂

      • — Jenn on September 7, 2020
      • Reply
  • I’ve made this 3 times already in the last 2 weeks, and keep grilled peppers in olive oil and garlic in jars, ready to use in this amazing salad or to eat as they are. My husband also LOVES it! Thank you for a simple and delicious recipe!

    • — Sal on July 11, 2020
    • Reply
    • Sal – would love to hear more about how you store the grilled peppers….I would LOVE to do this!!

      • — Michelle on January 31, 2021
      • Reply
  • This salad is absolutely delicious. I roasted the peppers on the grill to avoid heating up the house. Wish I had doubled this recipe as it was so good! Thanks again Jenn for making entertaining easier- I just go to your recipes and can be assured it will be delicious.

    • — Ann on June 26, 2020
    • Reply
  • How do you keep your peppers looking so bright? I roasted mine on the grill and after taking off the skin, they do not have the vibrant colors yours have. Is there such a thing as roasting too long?

    • — Ann J Conroy on June 23, 2020
    • Reply
    • Hi Ann, My guess is that you may have roasted them just a little too long.

      • — Jenn on June 23, 2020
      • Reply
      • Thanks Jenn.

        • — Ann J Conroy on June 24, 2020
        • Reply
  • It’s Amazing! Becoming one of my favorite salads!

    • — Judie on June 19, 2020
    • Reply
  • Excellent salad. I have been looking for alternatives to lettuce salads and this is a delicious one. I plan to make this again. I used walnuts. I did not have pine nuts. With Jennifer’s thoughtful instructions this was very easy to make.

    • — Sarah on June 12, 2020
    • Reply
  • Colorful salad full of flavor. I will scale down recipe next time, that’s a lot of peppers for two to eat in 24 hrs. I will also cut the pepper up, as I found the texture of the strips of pepper to be a little off putting.

    • — May on May 9, 2020
    • Reply
  • Does the pepper salad need to marinate for any length of time, or should it be dressed right before eating?

    Once the peppers are dressed with the other ingredients, how long will it last in the fridge?

    You’ve done a great job on this website, Jennifer…

    • — deb on December 5, 2019
    • Reply
    • Hi Deb, it’s best if it is dressed and sits for at least an hour and up to overnight. After that, I would eat it within about 24 hours. And glad you like the blog! ❤️

      • — Jenn on December 5, 2019
      • Reply
  • Hello! I have a question regarding the cooking technique. I roast my peppers whole without blackening them; no need to cover with plastic wrap, because they steam from within (one must be careful cutting them open, as the juices are hot) and the skin just slides off. Am I doing it wrong? Missing out on flavor? Is it important to char the peppers?

    PS I am not as keen on raw garlic as I used to be, so I heat oil in a pan and add anchovies plus a couple of smashed garlic cloves, fry till the garlic is golden and the fish fall apart. Mince the garlic and add the whole thing to the peppers. Yummy.

    • No Mags, it’s not necessary to char the peppers from a flavor standpoint — as long as you’re able to peel the skin, that’s all that matters. Hope that helps!

      • Thank you. 🙂 The salad is wonderful.

        • — Mags on October 3, 2019
        • Reply
  • Another fabulous recipe. This dish turned out beautifully, and was very flavourful. I made it to bring to a bbq. Everyone loved it and helped themselves to a 2nd helping! For someone such as me who is a nervous cook, Jenn’s recipes always turn out.
    thank you Jenn!
    Lisa

  • Somehow through the years, cooking became a chore rather than a pleasure, but we still want to eat good food, so cook once, eat twice, recipes are my favorites. I made this salad and reserved half without the final add-ins. It went well with my trusty Greek lemon chicken, harissa yogurt side sauce, and a couscous pilaf. The next day I hit the Mediterranean bakery for some good pita, used left over chicken, added the olives and feta to the remaining salad, and made pita sandwiches. The sandwiches were absolutely stellar. I used walnuts rather than pine nuts, and omitted nuts for the sandwiches. I’ll absolutely make this year round.

  • I made this salad a few years ago and was disappointed, which rarely happens with recipes from this site. It was beautiful, but the flavor was underwhelming, so I tried it again recently with a few minor tweaks and it was excellent! I added a 6 oz. jar of marinated artichokes, drained them first, and mixed the brine with the vinegar and omitted the olive oil from the dressing. I subbed a few tablespoons of pesto for the chopped fresh basil in the dressing which seemed to give it more flavor than the fresh basil, and added grated lemon zest. The first time I made the salad I used a feta cheese that wasn’t very salty. This time I chose a much saltier feta and it made a big difference. Delicious!

    • A further note to my review – This salad makes an excellent filling for a tortilla wrap, either at room temperature or slightly warmed in the oven or microwave. It’s best to drain it well so that the wrap doesn’t get soggy. It also helps to line the tortilla with bibb lettuce. Sprouts add a bit of crunch.

  • I found this recipe last year and made it for every gathering we had, which was several. It is absolutely delicious and so different from most other salads. Packs a lot of wonderful flavor. I just came on pinterest to find the recipe so I could make it for this weekend and thought I should finally rate it. Thanks for a great recipe.

  • Absolutely amazing!!! Highly recommend!!

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