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.
We love this salad!!! It’s a great winter salad when tomatoes are not available! I have used jarred peppers and freshly roasted and while the freshly roasted are amazing the jarred are tasty too when you need a fast side! I have been making an effort to include more veggie sides for my family and your recipes have made it easy and yummy!! Next on my list to try are your roasted green beans!! Thank you!!!
This salad was absolutely delicious!!! It looked as wonderful as it tasted. This salad would be fabulous with barbeque meat of any kind. A few extra pepper flakes turn it up a notch for sure as mentioned by another review. This is definitely a keeper!!
I always buy the 6-packs of red, yellow, and orange peppers. When I have more than I need, I usually chop them up and freeze them for future use. I had plenty in the freezer so was looking for a way to use up a few fresh peppers before they went bad. This was such a simple recipe with grand results. Added red pepper flakes to spice it up a bit, but otherwise made as directed. Excellent!
Loved this! It was just me over the weekend with no family around and I was looking for ways to use up stuff in the fridge, but something light. This hit all of those notes. I really like the blending of flavors. Like all your other recipes, simple, flavorful, and great leftovers. Thank you
Flavourful, easy and quick to assemble! Another winning recipe, Jenn!
This has been my summer ‘go to’ salad. Every time I serve it folks rave about it! It’s so colourful and flavorful. I love that I can do the peppers ahead of time as well.
Hi Jen, this salad was delicious. I’ve tried several of your recipes too and they are fantastic! My wife and I are retiring this spring and these recipes come at a great time. I just bought your book today through Amazon. Thank you! Best to you and your family, Doug
So glad you enjoyed this and thanks for your support with the cookbook. I hope it becomes an often-used tool in your kitchen! 🙂
I’ve made this 3 times already in the last 2 weeks, and keep grilled peppers in olive oil and garlic in jars, ready to use in this amazing salad or to eat as they are. My husband also LOVES it! Thank you for a simple and delicious recipe!
Sal – would love to hear more about how you store the grilled peppers….I would LOVE to do this!!
This salad is absolutely delicious. I roasted the peppers on the grill to avoid heating up the house. Wish I had doubled this recipe as it was so good! Thanks again Jenn for making entertaining easier- I just go to your recipes and can be assured it will be delicious.
How do you keep your peppers looking so bright? I roasted mine on the grill and after taking off the skin, they do not have the vibrant colors yours have. Is there such a thing as roasting too long?
Hi Ann, My guess is that you may have roasted them just a little too long.
Thanks Jenn.