2 cups sliced pickled red peppers
3/4 cup chopped celery
1/2 cup sliced ripe olives
8 anchovy fillets, chopped
2 tablespoons olive oil
2 tablespoons wine vinegar
1/4 teaspoon oregano
1/8 teaspoon salt
1/4 teaspoon pepper
1. Gently combine the red peppers, celery, olives, and anchovy fillets. Mix oil, vinegar, oregano, salt, and pepper; pour over the red pepper mixture. Toss gently.
2. Serve very cold.
6 TO 8 SERVINGS