The main ingredient is fire-roasted peppers, so it is important to start with good ones. (I find most supermarket pimentos and deli roasted peppers here in the U.S. to be disappointing.) It's easy to fire-roast bell peppers and other types of sweet peppers at home (see my post on flame roasting peppers) and they work very well for this salad. Or use piquillo peppers from Spain, which are fabulous and easy.
Here's how to do it:
Strips of fire-roasted peppers
thin slices of onion
Arrange the slices of fire-roasted pepper on a plate. Decorate them with onion slices and olives. Drizzle a good olive oil over it, and, if you like, some vinegar. (Andrés always liked this salad with vinegar, as does Ana, but Esperanza and I always take ours with just olive oil).
Of course you could add capers (as we did for this post) or anchovies