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Roasted pepper Salad with Pine Nuts

Roasted pepper Salad with Pine Nuts

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This roasted pepper salad with pine nuts is a vibrant celebration of Mediterranean flavours, offering a beautiful balance of natural sweetness and smoky depth. By roasting a colourful mix of red, yellow and orange peppers until soft and slightly charred, the sugars caramelise to create a rich, silky texture that pairs perfectly with the acidity of balsamic vinegar. It is a versatile dish that works equally well as part of a summer spread or as a sophisticated starter for a dinner party.

As a naturally vegan recipe, this salad is an excellent make-ahead option for busy hosts, as the flavours continue to intensify when left to marinate. The addition of toasted pine nuts provides a delicate crunch and nutty finish, elevating the simple ingredients into something truly special. Serve it alongside crusty sourdough bread to mop up the juices or as a bright accompaniment to grilled mains.

Ingredients for Roasted pepper Salad with Pine Nuts

6 large red peppers, halved, seeded
6 large yellow peppers, halved, seeded
6 large orange peppers, halved, seeded
120ml olio extravergine di oliva
3 tablespoons (or more) balsamic vinegar
120ml pine nuts, toasted

How to make Roasted pepper Salad with Pine Nuts

Preheat oven to 204°C. Place all peppers in large bowl. Pour 6 tablespoons oil over peppers; toss to coat. Place peppers, cut side down, on 2 large rimmed baking sheets. Sprinkle with salt. Roast until peppers are soft and slightly blackened, about 1 hour, reversing sheets after 30 minutes. Cool slightly; peel, if desired. Cut peppers into 1/4-inch-wide strips. Transfer to large bowl; add accumulated juices from baking sheets. Add 45ml vinegar and remaining 2 tablespoons oil; toss gently. Refrigerate at least 1 hour. (Can be prepared 1 day ahead.) Drain peppers; discard juices. Transfer peppers to platter. Season with salt, pepper and more vinegar, if desired. Toss gently; sprinkle with pine nuts.

Avvertenza

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