If you’re searching for a vibrant, flavor-packed dish to brighten any meal, look no further than this Roasted Pepper Salad with Feta, Pine Nuts & Basil. It’s a true celebration of Mediterranean colors and textures, blending smoky-sweet bell peppers with creamy feta, toasty pine nuts, and a lush drizzle of olive oil dressing that ties it all together. This salad delivers freshness in every bite and is equally at home on a simple lunch table or as a striking addition to a festive dinner spread.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Roasted Pepper Salad with Feta, Pine Nuts & Basil lies in its simplicity — every ingredient brings a crucial spark to the final dish. From the juicy bell peppers to the sweet honey in the dressing, each component plays a supporting role in making this salad truly sing.
- Bell peppers: Use large, ripe red, yellow, or orange peppers for the perfect balance of sweetness and color.
- Pine nuts: Toasted pine nuts add irresistible crunch and a rich, nutty flavor to the salad.
- Feta cheese: Crumbled feta brings tangy creaminess that elevates the roasted peppers beautifully.
- Extra virgin olive oil: A peppery, robust oil forms the backbone of the salad’s dressing.
- Red wine vinegar: It adds bright acidity to the dressing, helping to balance all the flavors.
- Honey: Just a touch, to round out the acidity and tie together the dressing with a hint of sweetness.
- Garlic: Minced for sharp depth in the dressing — one clove is just enough.
- Salt and freshly ground black pepper: Essential for seasoning; add to taste for a balanced salad.
- Fresh basil leaves: Torn basil finishes the salad with a burst of aromatic freshness.
How to Make Roasted Pepper Salad with Feta, Pine Nuts & Basil
Step 1: Char and Roast the Peppers
Set your broiler or grill on high and place the whole bell peppers onto a baking sheet. Broil or grill the peppers, turning them occasionally, until the skins are deeply charred and blistered all over — this should take about 10 to 15 minutes. This method infuses the peppers with a lovely smoky flavor that’s key to the Roasted Pepper Salad with Feta, Pine Nuts & Basil.
Step 2: Steam and Peel the Peppers
As soon as the peppers are roasted and still piping hot, transfer them to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes; this loosens the skins, making peeling a breeze. Once cool enough to handle, peel off the skins, remove the seeds, and slice the peppers into long, elegant strips.
Step 3: Toast the Pine Nuts
Add the pine nuts to a dry skillet and toast them gently over medium heat. Stir constantly for 2 to 3 minutes until they turn golden and release their fragrant, nutty aroma. Watch closely: pine nuts go from golden to burned in the blink of an eye!
Step 4: Make the Dressing
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, honey, minced garlic, and a pinch each of salt and freshly ground black pepper. This simple yet lively dressing perfectly complements the sweet and smoky roasted peppers.
Step 5: Assemble the Salad
Arrange the roasted pepper strips artfully on a serving platter for visual appeal. Sprinkle over the toasted pine nuts and crumbled feta cheese. Give everything a generous drizzle of the homemade dressing. Right before serving, scatter torn fresh basil leaves over the top — they add a bright, herbaceous lift that’s the signature of this Roasted Pepper Salad with Feta, Pine Nuts & Basil.
How to Serve Roasted Pepper Salad with Feta, Pine Nuts & Basil
Garnishes
For an extra pop of color and flavor, finish the salad with a light sprinkle of flaky sea salt and a few more pine nuts or basil leaves. A drizzle of high-quality extra virgin olive oil just before serving makes the flavors even more luxurious and inviting.
Side Dishes
Roasted Pepper Salad with Feta, Pine Nuts & Basil pairs beautifully with crusty bread, grilled chicken, or a simple quinoa pilaf. It can also shine alongside richer mains like lamb kebabs or as part of a larger mezze platter for a true Mediterranean feast.
Creative Ways to Present
Try layering the salad in mason jars for a picnic, or serve individual portions on salad plates with a dollop of hummus. For a show-stopping starter, pile the salad atop toasted crostini or use it as a colorful topping for grilled halloumi or goat cheese medallions.
Make Ahead and Storage
Storing Leftovers
If you have leftover Roasted Pepper Salad with Feta, Pine Nuts & Basil, store it in an airtight container in the refrigerator. The flavors will mingle and deepen overnight, but for the best texture, add fresh basil just before serving.
Freezing
While this salad is best enjoyed fresh, you can freeze the roasted peppers themselves for up to two months. Only add feta, pine nuts, and basil after thawing, as freezing these ingredients can impact their texture and taste.
Reheating
This salad is delicious served cold or at room temperature, so reheating isn’t usually necessary. If you prefer it slightly warm, gently let it come to room temp or microwave the peppers briefly before assembling (but add the feta, pine nuts, and basil fresh).
FAQs
Can I make Roasted Pepper Salad with Feta, Pine Nuts & Basil ahead of time?
Absolutely! You can roast and prep the peppers a day in advance and toast the pine nuts ahead. Assemble all components just before serving for maximum freshness and crunch.
What’s the best way to peel roasted peppers?
Steaming the hot, charred peppers in a covered bowl is the trick — the skins slip off easily after ten minutes. Use your fingers or a paper towel to avoid rinsing away flavor.
Can I use jarred roasted peppers instead of fresh?
Yes, in a pinch jarred peppers work, but roasting them yourself gives the salad exceptional flavor. If using jarred, drain well and dry the peppers before slicing.
What other herbs can I substitute for basil?
If you’re out of basil, try fresh parsley, cilantro, or even mint. Each herb brings a unique twist to Roasted Pepper Salad with Feta, Pine Nuts & Basil, but basil remains the classic favorite.
Is Roasted Pepper Salad with Feta, Pine Nuts & Basil gluten-free and vegetarian?
Definitely! This salad is naturally vegetarian and gluten-free, making it perfect for a variety of diets and gatherings.
Final Thoughts
I truly hope you give Roasted Pepper Salad with Feta, Pine Nuts & Basil a spot on your next menu. Its colors, bold Mediterranean flavors, and irresistible textures make it a guaranteed favorite at any table. Dig in, share with friends, and enjoy every bite!
Print
Roasted Pepper Salad with Feta, Pine Nuts & Basil Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Roasted Pepper Salad with Feta, Pine Nuts & Basil is a vibrant and flavorful Mediterranean dish that combines the smoky sweetness of roasted peppers with the salty tang of feta cheese, the crunch of pine nuts, and the fresh aroma of basil.
Ingredients
Bell Peppers:
- 4 large bell peppers (red, yellow, or orange)
Pine Nuts:
- 1/4 cup pine nuts
Feta Cheese:
- 1/2 cup crumbled feta cheese
Dressing:
- 1/4 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1 garlic clove (minced)
- Salt and freshly ground black pepper to taste
Basil:
- 1/4 cup fresh basil leaves (torn)
Instructions
- Preheat the Oven: Preheat your oven broiler or grill to high.
- Roast the Peppers: Place whole bell peppers on a baking sheet and broil or grill until skins are charred. Peel, remove seeds, and slice into strips.
- Toast the Pine Nuts: Toast pine nuts in a skillet until golden and fragrant.
- Prepare the Dressing: Whisk together olive oil, red wine vinegar, honey, garlic, salt, and pepper.
- Assemble the Salad: Arrange roasted pepper strips on a platter, sprinkle with pine nuts and feta, drizzle with dressing, and top with torn basil leaves.
Notes
- This salad can be served warm or chilled.
- Try adding Kalamata olives for extra Mediterranean flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 salad
- Calories: 220
- Sugar: 5g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
