Pipérade Salad with Olives

Name: Pipérade Salad with Olives
Yield: 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 1/2-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

By Rick RodgersPhotographer Brian Leatart

April 6, 2008

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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 notes