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
Roasted Pepper Salad with Feta, Pine Nuts & Basil
Take your summer gatherings to the next level with this colorful, make-ahead roasted red pepper salad—perfect alongside your favorite grilled dishes.
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
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.
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
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:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
If you love roasted bell peppers, this salad is for you! So delicious!!! I actually forgot to put the feta cheese the first day I ate it and had some leftover so added feta to it and I think I may have liked it more without it but good both ways. I also think I will warm the peppers a little bit next time before adding the pine nuts and basil (and cheese if I add it too).
This is an excellent recipe. I have made it several times now. It is beautiful, healthy and delicious, the trifecta. As a bonus, it is versatile. It’s perfect as written as a stand alone dish, but I have also added it as a topping on a taco salad, on a pita with roasted mushrooms and in a burrito.
Hi Jenn,
First of all, I just can’t stop trying your recipes! Finest collection anywhere!
Do you think some shredded rotisserie chicken, or some other kind of meat could be added for a whole meal kind of salad? If so, please advise. Oh, and by the way, I read all the comments, but it sure would be helpful if there was a way to search them. Maybe I just missed how to do it. Sometimes I just want to find comments about ‘make ahead’, etc. Thank you! Thank you!
Hi Gina, thanks for your nice words about the recipes – so glad you like them! I do think this would work nicely with some shredded rotisserie chicken – great idea! And I wish there was a way to search the comments – I’ve spoken to my developer about it (after getting other requests like yours) and it seems that there’s no easy way to do it – I’m sorry!
Thank you, Jenn! I’m going the salad with rotisserie chicken. Btw, I served dinner using all your recipes last night, this salad with your chicken kabobs, basmati rice pilaf, and for dessert the chocolate pavlova with raspberries. Magnificent! I used the broiler method to cook the kabobs and they were very nicely browned. Soon, you will have touched all the lives of the people I know! Everyone loves your recipes – they make a regular dinner so extra special! I have to say, that Pavlova blew me (and everyone else) away!
Also, I always gain more by reading the comments. I appreciate your followers. 🙂
❤️
Hi! I use the “find in page” search to do what you are trying to do. Just have the comments section open before searching. On my phone I get to it by clicking on the 3 dots in the upper right corner of the tab. On the computer it’s in the application menu (3 horizontal bars) in the top right of the page. Hope that helps!
Thank you, I didn’t know that. I learn so much from the comments. I also read you can download the app Brave and look up her recipes without all the ads. I also have made so many of Jenn’s recipes. They are all amazing and made me a better cook! Making her baby back ribs and bbq sauce today with her roasted bell pepper salad.
On a Macbook try command+F. The word you are searching for will be highlighted in yellow
Hi Jenn, I impulse-bought an extra large bag of red bell peppers at our new Costco so I had to find a recipe or two to use them. After a little searching I found your recipe for roasted pepper salad and made it vegan-style for a company lunch today. It was very well received, especially by me, as I enjoy roasted red peppers, even plain. I didn’t have all the ingredients at hand, but nobody seemed to notice. I added Kalamata olives as a sub for feta, and used toasted pecans instead of pine nuts. This recipe is definitely going into my regular rotation.
Thank you Jenn, your recipes are wonderful!
I made this side dish with dinner this evening and it was absolutely delicious! It’s colorful and rich in flavor. I’m looking forward to making it for many more meals with family and friends, and anticipate they will ask for this delicious recipe. Jenn, you have a way with sauces, really inspiring the ordinary to become extraordinary!
This is my most popular to prepare salad recipe of the decade! I get overwhelming responses each time I serve it. This Christmas I want to ‘feature’ this exceptional dish for dinner but have 8 people rather than 4. Because I don’t want to mess up, please advise whether I merely double the recipe, or, make two separate batches.
Glad it’s such a hit! You can double with without a problem. I hope everyone enjoys!
If you’ve ever been surprised by a salad, This is the One! We tried it with a couple invited guests letting them know it was an ‘experiment’ and hoped they would be receptive.
BEST UNIQUE SALAD OF THE YEAR! The flavors work so well together, the marinade was perfection. Our guests raved about the ‘colors’; after all, we Americans eat with our eyes!
So glad we took a chance on this dish. My husband and I are so thrilled with it, we have vowed to add it to whatever we serve for our guests at Christmas.
Thank you, Once Upon a Chef!!!
I LOVE fresh roasted red peppers and this dish was amazing! My last couple red peppers in the crisper were getting wrinkly so I roasted them a couple days ago. Since they were already chilled in EVOO & garlic, I only had to add the remaining ingredients except pine nuts. I was out so I used toasted almonds.
I plated with an ample serving of hummus in the center of the platter garnished with a mixture of minced red onion, English cucumber, (and yes more) garlic in the center of the hummus and a light sprinkling of smoked paprika, and small basil leaves on top. Spooned the roasted red pepper salad around the hummus sprinkled with more basil. Served w toasted pita bread. Oh.So.Delicious!! Thank you ChefJenn!
So good. My daughter doesn’t like bell peppers so I ate
her portion as well as mine
This is such a delicious summer salad. I wanted to bulk it up a little since there were 6 of us so made a bit of extra dressing, tossed it with some baby spinach and then served the peppers on top. It looked so pretty and was very well received. I haven’t gone wrong yet with one of your recipes Jenn.