Roasted Bell Pepper Salad with Feta and Pine Nuts

Pretty to look at and delicious to eat, this roasted pepper salad is the perfect make-ahead dish for a summer get-together.
This dish is similar to a peperonata but is somewhat lighter.

Yield:
4 servings
Category:
Appetizers
Cuisine:
American
Prep Time:
10 min
Cooking Time:
15 min
Total Time:
25 min

INGREDIENTS:

  • 4 bell peppers (any combination of red, yellow or orange), halved, seeded and cored
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1 small garlic clove, minced
  • 3 tablespoons chopped fresh basil, divided
  • ½ teaspoon dried oregano or 1 ½ teaspoons fresh
  • 1 teaspoon sugar
  • ¾ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 3 tablespoons pine nuts
  • 2 ounces (a scant ½ cup) crumbled Feta
  • ⅓ cup pitted kalamata olives

DIRECTIONS:

  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.
  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.
  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.)
  4. Transfer the marinated peppers to a serving dish and top with the feta, ol

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