Piperade Salad With Olives

By á-170456

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 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

Details

Servings 8

Preparation

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.