Pipérade Salad with Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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/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 |
Directions:
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.)
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