Roasted Pepper Salad with Feta, Pine Nuts & Basil
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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.
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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
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- 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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the BEST, I can’t make this often enough, wonderful flavors.
Safety warning to those using the Willams Sonoma glass bowls like the one shown in the recipe. When I was adding the hot peppers the bowl exploded. I am so lucky it didn’t get in my face! I can’t wait to try the salad I’m sure it’s another winner. Need to get new peppers!
Wow Kerrie, so glad you’re okay and you didn’t get injured!! Thanks for the warning and I hope you enjoy the peppers when you finally get to taste them!
I was shocked that the bowls weren’t tempered, it all ended well. I finally made the salad this week, it was incredible! I love veggie salads that aren’t lettuce based. Keep posting more like it! Thanks for all your hard work with this site, I thoroughly enjoy the recipes. I often use three to four of your recipes a week!
This dish looks as good as it tastes!
The whole family loved this salad. I’m definitely making it again.
Best tasting salad ever! My husband loves roasted peppers so I make them for him but we get bored with the same old same. This is the answer to our monotony- I used green olives because we don’t like the kalmata’s but the flavors were to die for- I’m eating for breakfast and my husband took in his lunch (although he doesn’t know it yet). Thank you for the simple ingredients for a fantastic flare. Note: I only have “leftovers because I doubled the batch and left half in the fridge at dinner. I probably more than doubled it but who’s counting? Thanks again-
Love this! Beautiful, delicious, not a lot of work, and SO nutritious – makes it a “perfect” dish, IMHO.
I’ve even turned it into an entree salad for a hot summer night by adding cooked pasta (and increasing the dressing a bit.) It’s a winner every time!
Oops – forgot to rate it when I reviewed it:
FIVE STARS for sure!
Thanks so much for this amazing recpe. I love salads and need to get back into shape.
i know with this salad i can, I love that its roasted and pine nuts and basil in it that isnt like a pesto. You did amazing job and the feta oh its gives the best taste to this salad.
WOW!!! Easy-peasy and a wonderfully delightful summer salad! I followed the recipe as is (something unusual for me!! lol) and it was scrumptious. I had to double the recipe due to the number of people I was serving and aside from the time it took to remove the skins from so many peppers, it was so, so easy. Flavors were wonderful and the crunch of the roasted pine nuts was a fun surprise. Will most definitely make this many times over!!
Could you substitute regular black olives with the Greek olives?? Just would wonder if the taste would mix well together, as my family and I don’t like the taste of Greek olives.
Absolutely!
I made this dish over the weekend and it was excellent! I will definitely be adding this to my list of “go to” items to make for guests (and myself!). As a note, it’s important to use a GOOD feta cheese – that is the one thing I would do differently next time, as I felt the brand that I used did not have a lot of flavour.