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Roasted Pepper Salad with Feta, Pine Nuts & Basil

| Added by: | All author's recipes 119 | All author's tips 147 | Rating: likes 0, dislikes: 0

Next time you’re asked to bring a veggie or salad to a summer party, try these sweet and smoky bell peppers topped with tangy feta, toasted pine nuts, fresh basil and olives. The salad looks gorgeous on a plate, and is delicious with toasted pita bread, grilled lamb burgers or chicken kebabs.

Ingredients
Ingredients
  • bell peppers: 4 piece (any combination of red, yellow or orange, halved, seeded and cored)
  • extra virgin olive oil: 2 Tbsp
  • red wine vinegar: 2 tsp
  • garlic: 1 clove (small, minced)
  • fresh chopped basil: 3 Tbsp (divided)
  • dried oregano: 0.5 tsp
  • sugar: 1 tsp
  • salt: 0.75 tsp
  • freshly ground black pepper: 0.2 tsp
  • pine nuts: 3 Tbsp
  • feta cheese: 2 oz (a scant 1/2 cup, crumbled)
  • pitted kalamata olives: 0.3 cup
Roasted Pepper Salad with Feta, Pine Nuts & Basil
Stages of cooking
Stages of cooking
Step 1 - Roasted Pepper Salad with Feta, Pine Nuts & Basil
1

Ingredients.

Step 2 - Roasted Pepper Salad with Feta, Pine Nuts & Basil
2

Begin by placing the pepper halves on a foil-lined baking sheet.

Step 3 - Roasted Pepper Salad with Feta, Pine Nuts & Basil
3

Broil until blackened and charred all over.

Step 4 - Roasted Pepper Salad with Feta, Pine Nuts & Basil
4

Place the cooked peppers in a bowl and cover with plastic wrap. This steams the peppers and makes them easier to peel.

Step 5 - Roasted Pepper Salad with Feta, Pine Nuts & Basil
5

Once cool, the skin will peel right off.

Step 6 - Roasted Pepper Salad with Feta, Pine Nuts & Basil
6

Cut the roasted peppers into slices and toss with the olive oil, red wine vinegar, garlic, basil, oregano, sugar, salt and pepper. Refrigerate for about at least one hour or overnight.

Step 7 - Roasted Pepper Salad with Feta, Pine Nuts & Basil
7

Meanwhile, toast the pine nuts in a small skillet to enhance their flavor.

Step 8 - Roasted Pepper Salad with Feta, Pine Nuts & Basil
8

When the peppers are cold, arrange them nicely on a platter and sprinkle with feta, olives and toasted pine nuts. Enjoy!

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