Grilled-Pepper Salad with Currants, Capers and Feta

Name: Grilled-Pepper Salad with Currants, Capers and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red bell pepper; 1 large yellow bell pepper; 1 large orange bell pepper; 1 large green bell pepper; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 2 garlic cloves, minced; 2 tablespoons pine nuts; 2 tablespoons dried currants; 1 tablespoon drained small capers; 2 tablespoons sherry vinegar; 1/4 cup chopped parsley; 1/2 cup crumbled feta cheese; Salt and freshly ground pepper

Servings: persons

1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper
1 large green bell pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
2 tablespoons pine nuts
2 tablespoons dried currants
1 tablespoon drained small capers
2 tablespoons sherry vinegar
1/4 cup chopped parsley
1/2 cup crumbled feta cheese
Salt and freshly ground pepper

1
Light a charcoal grill.
2
Grill the peppers over high heat, turning, until charred all over.
3
Transfer to a large plate and let stand until cool enough to handle.
4
Peel the peppers and discard the charred skins, seeds and stems.
5
Quarter the peppers lengthwise and arrange them on a platter.
6
In a small skillet, heat 2 tablespoons of the olive oil.
7
Add the garlic and pine nuts and cook over moderate heat until golden, about 4 minutes.
8
Stir in the currants and capers.
9
Remove from the heat and stir in the remaining 1/4 cup of the olive oil.
10
Let cool to room temperature.
11
Whisk in the vinegar and stir in the parsley and feta; season with salt and pepper.
12
Pour the dressing over the peppers and serve.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large red bell pepper, 1 large yellow bell pepper, 1 large orange bell pepper, 1 large green bell pepper, and more.

Yes, Grilled-Pepper Salad with Currants, Capers and Feta falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!