Recipe for Piperade Salad with Olives 
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Yield:
8
Ingredients:
Amount Ingredient
1/3 cup extra-virgin olive oil
2 x garlic cloves thinly sliced
1 lrg red onion halved, sliced
2 lrg red bell peppers cut 1/2"-wide strips
1 lrg yellow bell pepper cut 1/2"-wide strips
1 lrg green bell pepper cut 1/2"-wide strips
2 tbl Sherry wine vinegar
1/2 cup coarsely-chopped pitted Kalamata olives
( or other brine-cured black olives)
Salt to taste
Instructions:
Instructions: Heat olive oil in heavy large 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 temperature before serving.)

This recipe yields 8 servings.

Comments: This colorful dish plays with the Basque saute of red and green bell peppers. The Sherry wine vinegar gives the salad a delicious sweet-tangy edge.

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