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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Hi Jenn, Do you think I could leave the cheese out of the pepper salad? I want to serve it with your homemade mac and cheese at a vegetarian dinner.
Thanks,
Elizabeth
Hi Elizabeth, that should be fine but because the feta is a really salty cheese, you may need to add more salt to the salad. I’d wait until you’ve fully prepared it and then add more salt to taste, if necessary. Hope you enjoy!
Easy to prepare & absolutely delicious! Once again, Thankyou for sharing another great recipe!
Sensational. Will make this next time I’m to ” bring a salad “
Excellent instructions leading to very tasty final dish!
I just made this today. Easy and fabulous salad. I love it. I replaced basil leaves with rocket leaves as I did not have basil leaves on hand. Turned out great too. Thank you for sharing this.
This is such a simple and very tasty salad, with all my favorite foods.
I’m making it for a picnic and it should be a perfect addition. Thanks for the recipe.
Can I make these Wednesday for a Saturday bbq?
That seems a bit early to me, Lisa – but I think Thursday would be okay.
Is it okay I use green peppers for along with red and yellow for this recipe?
Hi Gianna, green peppers aren’t as sweet as red and yellow, but if you’re okay with that, it’s perfectly fine. Hope you enjoy!
This is a real keeper that I’ll definitely make again. I prepared a half order early in the morning, using the equivalent proportions except for the sugar, which I reduced to 1/2 tsp. The peppers looked pretty soft but it turns out they still had sufficient firmness and tasted delicious. It was the perfect accompaniment to the main – sea shell pasta in a sauce of sautéed leek, fennel bulb and prawns. The pasta dish had a lot of steps so it was great to just take the pepper salad out of the fridge, toss in the final ingredients and serve. Another good one, Jenn!
I’ve made this salad as is and it’s delicious.
I’ll be making a Moroccan inspired menu with your Grilled Moroccan Chicken & Warm Couscous Salad with Apricot Vinaigrette again (I’ve made both before too – also very tasty!!) Do you think that for a Moroccan flair I could make this salad with cumin, coriander, a touch of harissa instead of the basil and feta? Would you include the olives? Any recommendations are most welcome. Thanks Jenn!
Hi Barb, Glad you like this! Yes, I think the tweaks that you’ve described would work nicely to give it a Moroccan twist and, sure, I’d include the olives. Enjoy!
Fantastic salad. The sweetness of the pepper marries well with the piquant tartness of the red wine vinegar. The feta cheese and herbs bring everything together into a burst of fresh flavour. This recipe is a keeper!