Mediterranean Salad of Piquillo Peppers, Capers and Basil

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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