Pepper Salad Cadiz Style

2 red peppers, chopped
3 green peppers, chopped
1 small onion, chopped
1 medium tomato, chopped
1 tablespoon sherry vinegar
2 tablespoons extra virgin olive oil
Salt & Pepper

Combine and refrigerate for one hour. Serve with fried or grilled fish, chicken or beef.

Recipe courtesy of Mac Edwards, McEwen's on Monroe