Sweet Bell Pepper and Onion Salad
['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']
Toss bell peppers, onion, and vinegar in a large bowl; season with salt and black pepper.
Let sit until bell peppers are slightly softened, 10–20 minutes. Just before serving, toss herbs and oil with bell pepper mixture.
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