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.
Serves:
Ingredients
- 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
- ⅛tspfreshly ground black pepper
- 3tbsppine nuts
- 2ozfeta,(a scant ½ cup), crumbled
- ⅓cupkalamata olives,pitted
Instructions
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Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil.
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Place the pepper halves on the prepared baking sheet and broil for 5 to 10 minutes, rotating the pan once, until well charred.
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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.
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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.
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Heat a small skillet over medium heat. Add the pine nuts and cook for about 4 minutes, stirring frequently, until golden.
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Immediately transfer the nuts to a small bowl to stop the cooking process.
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Transfer the marinated peppers to a serving dish and top with the feta, olives, toasted pine nuts and remaining tablespoon basil (do not toss).
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Garnish with whole basil leaves if desired.
Nutrition
- 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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