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 into1/2-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
tbsp 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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