Roasted Pepper Salad with Feta, Pine Nuts & Basil
Pretty to serve and delicious to eat, this roasted pepper salad is the perfect make-ahead dish for a summer get-together.
- 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
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.