Ingredients:

Marinade:
1 garlic clove, minced
½ teaspoon freshly ground black pepper
sea salt to taste
¼ cup cider vinegar
¼ cup olive oil
1/8 teaspoon dried thyme
2 tablespoons freshly chopped parsley

Salad:
1 medium onion, thinly sliced into circles (about 1 cup)
4 medium sweet peppers, sliced lengthwise into ½-inch strips (about 4 cups)

Directions:
1. Place the sliced onion in a large bowl. Mix all of the marinade ingredients and pour over the onion.
2. Blanch the sweet peppers in boiling water for about 2 minutes. Drain the peppers and let them cool. Add them to the onion mixture and toss well. Chill for one hour before serving.

Serves 6-8