Piquillo Pepper Salad with Sardines and Basil

1. 1

   With a paring knife, cut the sardine in half, top to bottom, along the backbone.

2. 2

   Arrange the sardines in a single layer, flesh side down, in a shallow dish.

3. 3

   Mix together vinegar, oil, orange juice and oregano; pour over the sardines.

4. 4

   Season with salt and pepper.

5. 5

   Cover and let cure in the refrigerator for 30 minutes.

6. 6

   Drain the sardines from the marinade, cut into chunks, and toss gently with piquillo peppers and capers.

7. 7

   Drizzle with olive oil and sprinkle with basil.

8. 8

   Serve with plenty of grilled flat bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.