Ingredients
- 1 jar Cento Red Yellow Roasted Peppers (12 oz), drained
- 1/2 cup Cento Extra Large Pitted Black Olives, halved
- 1 jar Cento Nonpareil Capers (3 fl oz), drained
- 1 tsp Cento Nonpareil Capers, brine reserved
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tbsp Cento White Balsamic Vinegar
- 1 Shallot, thinly sliced
- 1 clove Garlic, finely grated
- 2 tbsp Fresh Parsley, chopped
- 1 tbsp Fresh Basil Leaves, chopped
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 1/2 tsp Cento Oregano
- 1/4 tsp Cento Crushed Red Pepper
Directions
In a bowl, whisk together olive oil, balsamic vinegar, caper brine, shallot, oregano, salt, pepper, red pepper flakes, and garlic. Add peppers, olives, and capers, tossing well so everything is evenly coated in the dressing. Fold in parsley and basil. Serve immediately or let the mixture marinate for at least 30 minutes, or longer for a deeper flavor. Serves 4-6.
