Claudia Roden’s Mediterranean Pantry Salad

Name: Claudia Roden's Mediterranean Pantry Salad
Total time: 15 min
Ingredients: 4 red piquillo peppers in oil, drained; One 7-oz / 200g can tuna, drained; One 2-oz / 55g can anchovies, drained; 12 black olives; 4 ripe plum tomatoes, cut into wedges; 4 hard-boiled eggs, quartered lengthwise; 3 tablespoons extra-virgin olive oil; 1 tablespoons white wine vinegar; Salt and black pepper

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Makes 4 servings 1x

Time 15 minutes

Units Scale

Ingredients

4 red piquillo peppers in oil, drained
One 7–oz / 200g can tuna, drained
One 2–oz / 55g can anchovies, drained
12 black olives
4 ripe plum tomatoes, cut into wedges
4 hard-boiled eggs, quartered lengthwise
3 tablespoons extra-virgin olive oil
1 tablespoons white wine vinegar
Salt and black pepper

Instructions

Divide the piquillos, tuna, anchovies, olives, tomatoes, and eggs among four plates. In a medium bowl, beat together the olive oil and vinegar, season with salt and black pepper, and then drizzle over each helping.

— Reprinted with permission from Claudia Roden’s Mediterranean: Treasured Recipes from a Lifetime of Travel by Claudia Roden, copyright © 2021. Published by Ten Speed Press, an imprint of Penguin Random House