Sautéed Pepper & Olive Salad

Sautéed Pepper & Olive Salad



  • 4 bell peppers (mixed colors) seeded and sliced
  • 1/4 cup oil-cured black & green olives
  • 1/4 cup( rinsed and chopped oil-packed sun-dried tomatoes
  • 1 Tbsp extra-virgin olive oil
  • 1 Tbsp balsamic vinegar
  • 1/8 tsp salt


  • Saute peppers on medium-high, turning once, until soft and charred in spots, about 5 minutes per side. When cool enough to handle, chop the peppers into cubes and toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.
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