This is a delicious little treat that can be used as a side dish or a salad topper. As an alternative to the usual green salad, I love to serve this dish as part of a simple antipasto composed of sliced fresh tomatoes, olives and diced asiago cheese.
Yield 2 servings
Ingredients
1/4 medium-sized red onion, thinly sliced
2 cloves garlic, peeled and lightly bruised
1 tablespoon balsamic vinegar
1/4 cup extra virgin olive oil
1 large bell pepper, roasted,peeled and seeded (see how to roast a pepper)
1
Place the onions and garlic in small glass bowl. Add balsamic and half of the olive oil. Toss and let marinate 1 to 4 hours.
2
Slice pepper lengthwise into 1/4 inch strips. Add to onion mixture, add remaining olive oil and toss lightly.
