Pipérade Salad with Olives

INGREDIENTS

• 1/3 cup extra-virgin olive oil
• 1 large green bell pepper, cut into 1/2-inch-wide strips
• 2 large red bell peppers, cut into/2-inch-wide strips
• 2 tablespoons Sherry wine vinegar
• 1/2 cup coarsely chopped pitted Kalamata olives or other brine-cured black olives
• 2 garlic cloves, thinly sliced
• 1 large yellow bell pepper, cut into 1/2-inch-wide strips
• 1 large red onion, halved, sliced