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Piperade Salad With Olives


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  • 1/3 cup extra-virgin olive oil
  • 2 garlic cloves thinly sliced
  • 1 large red onion halved, sliced
  • 2 large red bell peppers cut 1/2"-wide strips
  • 1 large yellow bell pepper cut 1/2"-wide strips
  • 1 large green bell pepper cut 1/2"-wide strips
  • 2 tablespoons Sherry wine vinegar
  • 1/2 cup coarsely-chopped pitted Kalamata olives ( or other brine-cured black olives)
  • Salt to taste
  • Freshly-ground black pepper to taste


Servings 8


Step 1

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.)

This recipe yields 8 servings.

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