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.
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 to 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 1 hour or overnight.
Heat a small skillet over medium heat. Add the pine nuts and cook for about 4 minutes, stirring frequently, until golden.
Immediately transfer the nuts to a small bowl to stop the cooking process.
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.
- 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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