Gail Ostergaard, docent at the National Gallery, Washington, D.C.
This pepper salad is a family favorite because it’s easy, the colors are beautiful, and it’s delicious with fish and meats.
3 sweet peppers: 1 each, red, orange and yellow, cored, seeded and cut into strips lengthwise
1 to 2 tablespoons olive oil
2 cloves garlic, chopped
salt and pepper
1 teaspoon unseasoned rice wine vinegar
1 cup fresh cilantro or basil, chopped
Heat the olive oil in a skillet and sauté the peppers and garlic for about 3 minutes. Add vinegar and cook until barely tender, about 2 more minutes. Season to taste with salt and pepper. Toss with the cilantro or basil and serve warm. Or, cook hours ahead and serve at room temperature, tossing in the herbs just before serving. Serves 6-8.
