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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This was amazing…easy enough that we made it while on our beach vacation and even the kids loved it!
I made this for the first time and my family loved it! I did not have any pine nuts but it was very flavourful. Love the colours and presentation.
Hi Jenn, love your recipes and plan to make this for serving with a pork tenderloin. We are going to have our first cold snap that will end the last few garden plants. Hubby will be pulling the plants and harvesting all of the peppers, so this is perfect timing. Is there a nut other than pine nuts that you would suggest? They are just not a favorite in our house. Thanks, Jan
Hi Jan, I think walnuts would work beautifully here. Enjoy!
Thanks for the quick response Jenn. The kitchen is now overflowing with peppers, so not a minute too soon. Sorry you are not next door….I would hang a bag on your fence post which is what we do for neighbors in the country!
I was having last minute dinner guests so I grabbed a jar of roasted peppers from the pantry and followed Jenn’s instructions. I had all the ingredients on hand and let them marinate for two hours before serving. The blend of favors from the feta, toasted pine nuts, red wine vinegar, and basil were delicious. I used the leftovers on our salads the next day. Delicious!
I made this for a summer get together and it was the hit of the meal.
Do you have a trick to keeping bright color in the peppers? I have made this twice and have not been able to get the briliant color of the peppers in your photos.
Hi Brian, glad the dish was a hit! I think the lighting in my pictures may enhance the color of the peppers as I don’t do anything special to them to maintain the color.
This is a fantastic salad. It is very colourful. I have a fussy husband so I served the feta and olives in the side. It truly is a special dish. That said, I roasted a few extra peppers because they can have burn marks on them once the skin is removed. This is particularly true with yellow peppers. Red seemed to work best but it really is pretty with red, orange and yellow. I used twice as many red peppers as others. The ingredients for this salad are expensive and it takes time to make but it is well worth it. I’ve made it three times. It is a keeper.
This is a family favorite! It comes out perfect every time. It also travels well and have I brought it to several BBQ’s over the summer and everyone loves it and asks for recipe.
It looks so good. I”m having friends over for brunch,,,,Hot chicken salad.
Would this be a good side? Can it be fixed the day before?
Sure, I think it would pair nicely with the chicken, and yes, you can prepare it a day in advance and refrigerate it.
Just tried this for my evening meal as I get fed up with the usual salads; being a veggie. It was delicious. Will definitely be having this again. I had bulgar wheat/veg stock with lemon juice and tomatoes and cucumbers combined on the side. Very nice, thank you.
Beautiful and delicious!