Sicilian Chunk Vegetable Salad

Crunch!

Here is a wonderful, satisfying summer salad.  It’s an old Rachel Ray recipe. I love anything crunchy.  It’s best to make it earlier in the day.

Sicilian Chunk Vegetable Salad

Serves 4 – 6

1/4 to 1/3 lb fresh green beans, trimmed
4 ribs celery, chopped
1/2 European or English “seedless” cucumber, diced
2 vine ripe tomatoes, seeded and chopped
1/2 medium red onion, chopped
8 hot peppers, small cherry peppers or peperoncini peppers
1 small jar, 6 to 8 ounces, marinated mushrooms, drained
1 tin flat anchovies, drained and chopped
12 large green olives, pitted and coarsely chopped
1 1/2 Tbs red wine vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and coarse black pepper

Steam green beans over pasta water if preparing the above recipe, or simmer beans in 1-inch of boiling water for 3 minutes. Drain green beans, run under cold water to cool off and chop them into thirds. Combine all salad ingredients in a bowl and toss. Dress salad with vinegar, oil, salt and pepper and serve.

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2 thoughts on “Sicilian Chunk Vegetable Salad

  1. How can you be so cruel as to feature such a fabulous recipe, which contains one of my most favourite ingredients – pepperoncini peppers – which I can’t buy in Australia!!! I will still try it though.

  2. Someone needs to send Sharon a CARE package. That’s what I think. Or someone ought to do some marketing next time that someone is in the US.

    So tell me if I’m wrong. Or not.

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