Roasted Pepper, Anchovy, and Caper Salad

1. 1

   Cut the roasted peppers into 1-inch strips and lay a quarter of them on the bottom of a casserole dish.

2. 2

   Spread a third of the anchovies, 1 garlic clove, 1 tablespoon of the capers, and 1 teaspoon of the oregano evenly on top.

3. 3

   Sprinkle on salt and pepper.

4. 4

   Repeat two more times and then top with the remaining peppers.

5. 5

   Pour enough olive oil over the salad to cover the top layer of peppers.

6. 6

   Marinate for at least 2 hours at room temperature.

7. 7

   If marinating overnight, cover and refrigerate, but bring back to room temperature before serving.

8. 8

   Use the parsley at the last minute if you choose to do so.

* Per serving · 4 servings · Values may vary.

No additional tips available.