INGREDIENTS:

• 1 1/2 pounds orange or yellow bell peppers (about 4) or sweet orange peppers (about 6), thinly sliced into rings

• 1 small torpedo or red onion, thinly sliced into rings

• 2 tablespoons Sherry vinegar or red wine vinegar

• Kosher salt, freshly ground pepper

• 1/4 cup coarsely chopped fresh basil

• 1/4 cup chopped fresh chives

• 1/4 cup coarsely chopped fresh flat-leaf parsley

• 1/4 cup coarsely chopped fresh mint

• 2 tablespoons olive oil

PREPARATION:

1. Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.

2. Let sit until bell peppers are slightly softened, 10–20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.