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Sweet and Sour Roasted Peppers with Feta and Mint

Sweet and Sour Roasted Peppers with Feta and Mint

By Courtney HillSeptember 21, 2021

  • Makes
    4 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    30 minutes active
  • Rating

Persian sekanjabin, a sweet and sour syrup made with vinegar, mint, sugar or honey and sometimes infused with cucumber, inspired the dressing that we use here on silky roasted peppers. To add to the contrasting flavors, we finished the dish with crumbled feta cheese, which provides a deliciously savory, salty counterpoint and also adds creamy texture. Serve the salad at room temperature or even lightly chilled as a side to kebabs or roasted lamb or chicken, or offer it as a part of a meze spread, with flatbread alongside.

Editorial Note: For a charcoal- or gas-grill version of this recipe, see Grill-Roasted Sweet and Sour Peppers with Feta and Herbs.

Tip

Don’t forget to check on the peppers as they roast and turn them as needed so they char on all sides. Once charred let them stand, covered, for 15 to 30 minutes, which will further soften the skin, making them easy to peel.

Ingredients
  • 4

    large red OR yellow OR orange bell peppers OR a combination

  • ⅓

    cup raw pistachios OR whole almonds, roughly chopped

  • 2

    tablespoons extra-virgin olive oil, plus more to serve

  • ⅓

    cup cider vinegar

  • 2

    tablespoons honey

  • 1

    teaspoon dried mint

  • ¼

    teaspoon cayenne pepper

  • Kosher salt and ground black pepper

  • 3

    ounces feta cheese, crumbled (¾ cup)

  • ½

    cup lightly packed fresh mint OR dill OR basil OR a combination, roughly chopped

Step 1

Heat the broiler with a rack about 6 inches from the element.

Place the peppers on a broiler-safe rimmed baking sheet and broil, turning them as needed, until charred on all sides, 14 to 16 minutes.

As they are done, transfer to a large bowl. Cover and let the peppers steam to loosen the skins, about 20 minutes.

Step 2

Meanwhile, in a small saucepan over medium-high, combine the pistachios and oil. Cook, stirring often, until the nuts are toasted and fragrant, 2 to 3 minutes.

Off heat, whisk in the vinegar, honey, dried mint, cayenne and ¼ teaspoon salt; set aside.

Step 3

Peel the peppers and remove and discard the stems and seeds; reserve the bowl. Tear or cut the peppers into strips, then return to the bowl.

Add the dressing and toss to coat, then taste and season with salt and pepper. Let stand for about 10 minutes.

Step 4

Add the feta and mint to the pepper mixture. Toss to combine, then transfer to a serving bowl.

Step 5

Flaky salt

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