Herb Salad With Feta Roasted Red Peppers And Toasted Nuts Recipes

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ROASTED PEPPER SALAD WITH FETA, PINE NUTS & BASIL



Roasted Pepper Salad with Feta, Pine Nuts & Basil image

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

Provided by Jennifer Segal, adapted from Linda Grimes

Categories     Salads

Time 25m

Yield 4

Number Of Ingredients 12

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
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

Steps:

  • 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 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.
  • 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.

Nutrition Facts : Calories 194, Fat 16g, Carbohydrate 11g, Protein 4g, SaturatedFat 4g, Sugar 7g, Fiber 3g, Sodium 673mg, Cholesterol 13mg

HERB SALAD WITH FETA, ROASTED RED PEPPERS, AND TOASTED NUTS



Herb Salad with Feta, Roasted Red Peppers, and Toasted Nuts image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Nut     Appetizer     Side     Vegetarian     Quick & Easy     Low Cal     Dinner     Lunch     Feta     Pecan     Bell Pepper     Healthy     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 5

1 5-ounce container herb salad mix
1 cup coarsely chopped roasted red peppers from jar
1/2 cup walnut halves or pecan halves, toasted
1 10.5-ounce jar feta cheese in oil with herbs and spices
1 tablespoon red wine vinegar

Steps:

  • Combine herb salad mix, chopped roasted red peppers, and toasted walnuts in large bowl. Drain feta cheese, reserving oil-and-spice mixture from jar. Sprinkle feta cheese over salad. Whisk 3 tablespoons reserved oil-and- spice mixture with red wine vinegar in small bowl. Drizzle dressing over salad and toss to coat thoroughly. Season salad to taste with salt and freshly ground black pepper. Divide salad among plates and serve.

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