Algerian Salad with Anchovies and Eggs
- 2 sweet red peppers, seeded and finely chopped
- 4 medium ripe tomatoes, chopped
- ¾ cup sliced cucumber
- 2 small onions, sliced thin
- ½ cup black olives, pitted and halved
- 6 anchovy fillets, chopped
- 2 hard boiled eggs, quartered
- 1 tsp chopped fresh basil or cilantro
- 3 tbsp olive oil
- 1 tbsp vinegar
- salt and pepper to taste
- Place all ingredients into a large salad bowl and toss gently.
- May be served with pita bread.