Italian Peppers And Olives

• 1 pound variety of peppers, cleaned and cut into bite sized pieces
• 1 whole red onion, large dice
• 3-4 ribs celery, halved and sliced
• 3 cloves garlic minced
• 1/4 fennel bulb,thinly sliced
• 1/4 pound pitted Italian olives cut into large pieces; my favorites are oil cured, Alpnonso, Sicilian green, picholine, and Calabrese. I sometimes use all of them depending on what I have in the fridge.
• Chopped, 4 basil leaves, 2 small sprigs oregano, marjoram and thyme, leaves stripped. You can up the herbs after tasting the salad
• 1 whole sun-dried tomato, minced
• Red Wine and Olive oil vinaigrette
• salt and pepper

1. Clean peppers, seed and chop. Prepare onion, garlic, celery, and fennel toss with peppers. Pit and chop olives add to peppers.
2. On a cutting board lay out the basil leaves, drizzle with a little olive oil, add the other herbs tomato, sea or kosher salt, ground pepper and mince it all. Blend the herbs into the peppers etc.
3. About 3 tablespoons of olive oil and a tablespoon of red wine vinegar for starters. Taste and adjust or make your favorite red or white wine vinaigrette.

peppers, red onion, celery, garlic, fennel bulb, italian olives, basil, tomato, red wine, salt

Taken from food52.com/recipes/12834-italian-peppers-and-olives (may not work)