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Roasted pepper salad with feta, pine nuts & basil

Roasted pepper salad with feta, pine nuts & basil

By Alexander Ferreira
0’ Prep time
0’ Cook time
0’ Total time
194 Calories
4 Serving

Summary

Take your summer gatherings to the next level with this colorful, make-ahead roasted red pepper salad—perfect alongside your favorite grilled dishes.
Alexander Ferreira 0 Followers

Step by Step

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Step 1

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.
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Step 2

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 one hour or overnight.
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Step 3

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.)
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Step 4

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.

Ingredient

  • (2-lb) salmon filet, pin bones and skin removed
    (2-lb) salmon filet, pin bones and skin removed
    60 one
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