Mediterranean Salad with Anchovies Le Marinate

• Start by grilling the peppers. Cut them in half, remove the seeds, and place them on a hot grill. Cook them for about 5 to 7 minutes per side, until the skin becomes slightly charred and the flesh soft. Once ready, place them in a plastic bag and let them rest for a few minutes so they can be peeled easily. Once cooled, cut them into strips.
• In a large bowl, combine the grilled peppers, halved cherry tomatoes, green and black olives, and LE MARINATE Rizzoli Anchovies. Add a drizzle of extra virgin olive oil and a pinch of salt. Sprinkle with dried oregano for an aromatic touch that evokes the scent of summer.
• Gently stir and let sit for a few minutes for the flavors to blend.

This recipe was prepared for us by Rossella Maraio.