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Pipérade Salad with Olives
- 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 1/2-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:View on Bon Appetit
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