This colorful dish plays with the Basque sauté of red and green bell peppers. The Sherry wine vinegar gives the salad a delicious sweet-tangy edge.
Recipe information
Yield
Makes 8 servings
Ingredients
1/3 cup extra-virgin olive oil
2 garlic cloves, thinly sliced
1 large red onion, halved, sliced
2 large red bell peppers, cut into/2-inch-wide strips
1 large yellow bell pepper, cut into 1/2-inch-wide strips
1 large green bell pepper, cut into 1/2-inch-wide strips
2 tablespoons Sherry wine vinegar
1/2 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
Preparation
Heat olive oil in heavy large skillet over medium-high heat. Add sliced garlic and stir 30 seconds. Add red onion slices and sauté until beginning to soften, about 5 minutes. Add all peppers and sauté until crisp-tender, about 7 minutes. Stir in Sherry wine vinegar, then olives. Season salad generously with salt and pepper. Cool completely. (Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
