Roasted Pepper Salad

Sometimes the simplest recipes result in the most outstanding flavors. Take this simple roasted pepper salad. After roasting, the peppers are marinated in a light red wine vinaigrette. Before serving, you add the feta, toasted pine nuts, Kalamata olives and basil shreds.

This is a win-win dish. It is easy to make, can be prepared well in advance, and pleases everyone!

Roasted Pepper Salad
Roasted Pepper Salad
Roasted Pepper Salad

Roasted Pepper Salad

Makes: 4 servings

Prep Time: 10 minutes Cook Time: 15 minutes

Total Time: 25 minutes plus marinating time of 1 hour or overnight

 

4 bell peppers (any combination of red, yellow or orange), halved, seeded and cored

2 tbsp extra virgin olive oil

2 teaspoons red wine vinegar

1 small garlic clove, minced

3 tablespoons chopped fresh basil, divided

1/2 teaspoon dried oregano

1 teaspoon sugar

3/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

3 tablespoons pine nuts

2 ounces (a scant 1/2 cup) crumbled Feta

1/3 cup pitted kalamata 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 5-10 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 3/4-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.

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. 
 
Recipe by Once Upon a Chef 
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