Roasted Pepper Salad with Feta, Pine Nuts & Basil
Total Time
25 Minutes, plus 1 hour chilling time
Prep Time
10 Minutes
Cook Time
15 Minutes
Rating
4.95 out of 5 stars
(87)
Ingredients
4 servings
- 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
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Preparation
Step 1
Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil.
Step 2
Place the pepper halves on the prepared baking sheet and broil for 5-10 minutes, rotating the pan once, until well charred.
Step 3
Remove the peppers from the oven and place in a bowl; cover tightly with plastic wrap so they steam and let cool until lukewarm.
Step 4
Peel the skin from the peppers (do not rinse under water) and cut into ¾-inch strips.
Step 5
Place the strips back in the bowl; add the olive oil, red wine vinegar, garlic, 2 tablespoons of the basil, oregano, sugar, salt, and pepper.
Step 6
Refrigerate for at least one hour or overnight.
Step 7
Heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes.
Step 8
Immediately transfer the nuts to a small bowl to stop the cooking process.
Step 9
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.
Step 10
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