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 ½-inch-wide strips
1 large yellow bell pepper, cut into ½-inch-wide strips
1 large green bell pepper, cut into ½-inch-wide strips
2 tablespoons Sherry wine vinegar
½ cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
Preparation
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.)
Serves 8
Tags: kosher for passover recipes, Passover Recipes, recipes for passover, Salads
Tierra Sur
Finding new wines for the wine lover is challenge number one. Finding new wines that taste great and are priced for every-day consumption is an even greater challenge. The Yogev line of Israeli wines has been providing wine lovers with quality wines that are priced for weeknight meals and not only special occasions.
