Roasted Pepper Salad
August 23 2020
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!
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.
Recipe by Once Upon a Chef