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A colorful Basque-type saute of red and green peppers. The Sherry wine vinegar gives the salad a delicious sweet-tangy edge.
1/3 cup extra virgin olive oil
2 garlic cloves, thinly sliced
1 large red onion, halved and sliced
2 large red bell peppers, cut into 1/2" wide strips
1 large yellow pepper, cut into 1/2" wide strips
1 large green pepper, cut into 1/2" wide strips
2 tbsp Sherry wine vinegar
1/2 cup coarsely chopped, pitted Kalamata or other brine-cured olives
Heat olive oil in heavy skillet over medium-high heat. Add sliced garlic and stir 30 seconds. Add red onion slices and saute until beginning to soften, about 5 minutes. Add all peppers and saute 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 temp before serving.)
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