Roasted red pepper and feta salad
Dimitra's Dishes · ♥ 960 likes · 20.9K views · 5 min video
Read about sweet peppers in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 113 g feta cheese
- 4 whole big bell peppers
Halve the peppers and remove the seeds; lay them on a baking tray and drizzle with a little olive oil.
- olive oil
Broil as close to the element as possible for 10 to 12 minutes, rotating the tray halfway, until tender and slightly charred.
Transfer the peppers and any pan juices to a big bowl and cover with plastic wrap; let them steam until slightly warm.
- ¼ cup pine nuts
Toast the pine nuts in a small pan over medium heat for about five or six minutes, until coloured and fragrant.
- 2–3 tbsp balsamic vinegar
- 1 cloves garlic clove
- ¼ cup olive oil
- dried oregano
Whisk the balsamic vinegar, grated garlic, olive oil and dried oregano into a dressing.
- salt
Slice the peppers into long strips, pour the dressing over and toss with a hefty pinch of salt; turn onto a platter.
- 10–12 whole pitted Kalamata olives
- 1 bunch parsley
Crumble the feta over once plated, then add the halved olives, the toasted pine nuts and the parsley.