Puttanesca Salad Recipe

INGREDIENTS

• 6 medium tomatoes, quartered
• 1 medium sweet red pepper, chopped
• 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
• 1 cup chopped cucumber
• 2/3 cup chopped red onion
• 1/2 cup pitted Greek olives, chopped
• 1/2 cup pepperoncini
• 1/3 cup minced fresh parsley
• 1/3 cup minced fresh basil
• 5 anchovy fillets, chopped
• 2 tablespoons California Olive Ranch® Olive Oil
• 2 tablespoons red wine vinegar
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon fennel seed, crushed
• 1/4 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper