A little heat helps bring out the flavors of this Mediterranean-inspired salsa. Serve warm or at room temperature, and prepare just before serving so the arugula retains a bit of crunch.
1. Heat oil and fennel seeds in large nonstick skillet over medium heat 1 minute, stirring occasionally. Add bell peppers. Sauté 3 to 4 minutes, or until peppers just begin to soften.
2. Scrape bell peppers and oil into medium bowl. Mix in olives. Season with salt and pepper, if desired. Let stand 1 to 2 minutes for flavors to meld, stirring occasionally. Add arugula, and toss until arugula is slightly wilted.