The tricolor effect of the peppers looks so summery and the pine nuts and feta cheese give the dish extra dimension! You can also char the peppers directly on a gas stove or, in some areas of the country, buy them preroasted. This salad is also excellent tossed with pasta.
step 1Place the peppers directly on top of a gas burner, or under a broiler, and cook on all sides, turning with tongs until completely charred. Then put the charred peppers into a
Ziploc® Brand Storage Bag.
step 2Let the peppers rest in the bag for 5 minutes. Open the bag and let contents air. When the peppers are cool enough to handle, remove the charred skin, stems and seeds. Slice the peppers into 1/2-inch strips.
step 3Toast the pine nuts on a cookie sheet in the oven at 325 degrees F for 5 minutes, or until golden brown. (You may also use preroasted pine nuts and skip this step.)
step 4In a bowl combine the sliced onions, chopped garlic, oregano, basil, thyme, parsley, olive oil, lemon juice and lemon zest. Add the peppers and toss to combine.
step 5Place the peppers in your serving dish and sprinkle with feta cheese and pine nuts.
written by:
Diane, SC Johnson home care expert