Mediterranean Salad of Piquillo Peppers, Capers and Basil

Total Time:
1 hr
Prep:
1 hr

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 (13-ounce) can of Piquillos, drained and cut into rings
  • 1 very small red onion, peeled and cut into rings
  • 1 2 ounce can flat anchovy fillets, soaked in cold water 10 minutes, patted dry and cut into thin strips
  • 1 garlic clove, mashed with a mortar and pestle
  • 2 tablespoons red wine vinegar
  • 1/3 cup extra virgin olive oil
  • Salt and freshly ground pepper
  • 2 tablespoons capers, rinsed
  • 20 -25 fresh basil leaves, julienned
Directions

Toss all ingredients together and let marinate at least 30 minutes.


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