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
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
Need to make a substitution?
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. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.