Directions 7 steps | 25 Minutes
Measure and prep all ingredients.
Toast the pine nuts. In a wide pan on medium-high heat, add the pine nuts. Toast the pine nuts for about 30 seconds. Keep an eye on the pine nuts as they toast quickly.
Prepare the peppers. Remove the stems, seeds and veins for the red, orange and yellow bell peppers. Slice the peppers into thin strips and place them in a bowl.
Fry the sage leaves. Fill a medium pan with oil on high heat. Once the oil is hot, fry the sage leaves until translucent. Drain on a paper towel and let cool.
Cook the bell peppers. In a large frying pan over medium-high heat, add the olive oil. Transfer the sliced bell peppers into the pan. Sauté until the pepper slices are softened and translucent. Let the peppers cook in their own juices, constantly flipping the peppers so they don’t burn. Remove the cooked peppers and transfer them back into the bowl. Sprinkle the fresh oregano over the peppers.
Chiffonade the basil. Stack the basil leaves on top of one another and roll tightly into a cigar-like shape. Slice thinly to form thin strips. Transfer the basil into the same bowl.
Use a fork to plate the pepper salad, similar to plating spaghetti. Top with the toasted pine nuts and fried sage. Enjoy!
- For a nut-free experience, remove the pine nuts.