Roasted Pepper Salad with Feta, Pine Nuts & Basil Recipe

Roasted Pepper Salad with Feta, Pine Nuts & Basil Recipe

How To Make Roasted Pepper Salad with Feta, Pine Nuts & Basil

For a dish that looks as pretty as it tastes, try out this roasted pepper salad. This summery dish also has basil, pine nuts, basil, and olives.

Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes



  • 4bell peppers,(any combination of red, yellow or orange, halved, seeded and cored
  • 2tbspextra virgin olive oil
  • 2tspred wine vinegar
  • 1smallgarlic clove,minced
  • 3tbspfresh basil,chopped, divided
  • ½tsporegano,dried
  • 1tspsugar
  • ¾tspsalt
  • tspfreshly ground black pepper
  • 3tbsppine nuts
  • 2ozfeta,(a scant ½ cup), crumbled
  • cupkalamata olives,pitted


  1. Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil.

  2. Place the pepper halves on the prepared baking sheet and broil for 5 to 10 minutes, rotating the pan once, until well charred.

  3. 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.

  4. 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 1 hour or overnight.

  5. Heat a small skillet over medium heat. Add the pine nuts and cook for about 4 minutes, stirring frequently, until golden.

  6. Immediately transfer the nuts to a small bowl to stop the cooking process.

  7. Transfer the marinated peppers to a serving dish and top with the feta, olives, toasted pine nuts and remaining tablespoon basil (do not toss).

  8. Garnish with whole basil leaves if desired.


  • Calories: 195.80kcal
  • Fat: 15.67g
  • Saturated Fat: 3.56g
  • Monounsaturated Fat: 7.66g
  • Polyunsaturated Fat: 3.15g
  • Carbohydrates: 10.71g
  • Fiber: 3.21g
  • Sugar: 6.87g
  • Protein: 4.27g
  • Cholesterol: 12.62mg
  • Sodium: 380.80mg
  • Calcium: 96.26mg
  • Potassium: 310.30mg
  • Iron: 1.50mg
  • Vitamin A: 212.22µg
  • Vitamin C: 152.66mg
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