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Roasted Pepper and Walnut Salad with Mint and Feta

Roasted Pepper and Walnut Salad with Mint and Feta

  • Makes
    4 servings
  • Cook Time
    20 minutes

For this salad, we borrowed flavors from muhammara, a Syrian roasted pepper and walnut spread. The vibrant colors and complex flavors and textures belie how simple it is to put together. If you can find jarred roasted peppers packed in olive oil, use them in this recipe. We’ve found that they’re sweeter and fresher tasting than roasted peppers packed in water.

Ingredients
  • 2

    tablespoons extra-virgin olive oil

  • 1

    tablespoon pomegranate molasses

  • Kosher salt

  • 2

    12-ounce jars roasted red peppers, drained, patted dry and cut into ¼-inch-wide strips

  • ½

    cup walnuts, toasted and roughly chopped

  • ⅓

    cup lightly packed fresh mint, chopped

  • ½

    teaspoon hot paprika OR ½ teaspoon sweet paprika plus ¼ teaspoon cayenne pepper

  • 2½

    ounces feta cheese, crumbled (½ cup)

Whisk together the oil, pomegranate molasses and ¾ teaspoon salt. Stir in the peppers and let stand for 10 minutes. Add half the walnuts, half the mint, the paprika, and two-thirds of the feta, then toss. Season with salt, then transfer to a serving plate. Sprinkle with the remaining walnuts, mint and feta.