How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Mediterranean Salad of Piquillo Peppers, Capers and Basil?

You need 9 ingredients. The key ingredients include: 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, and more.

Is Mediterranean Salad of Piquillo Peppers, Capers and Basil suitable as salads?

Yes, Mediterranean Salad of Piquillo Peppers, Capers and Basil falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Mediterranean Salad of Piquillo Peppers, Capers and Basil?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mediterranean Salad of Piquillo Peppers, Capers and Basil Recipe

Name: Mediterranean Salad of Piquillo Peppers, Capers and Basil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Mediterranean Salad of Piquillo Peppers, Capers and Basil – a delicious recipe with red onion, flat anchovy, garlic, red wine vinegar, extra virgin olive oil, Salt. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
335 kcal
Category
Salads

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