Scungilli Salad ___

For the Salad:

• 1 29oz Can petite Scungilli, drained and rinsed well
• 3 celery stalks, cut into a 1/2 inch dice
• 1 medium Red onion, sliced
• 4 cloves Garlic, minced
• 1 large Fennel bulb, end trimmed and sliced thin
• 0.5 cup oil cured olives
• 0.5 cup Castelvetrano olives
• 4 sweet or hot cherry peppers, cut into a 1/4 inch dice
• 1 cup extra virgin olive oil
• juice of 2 Lemons
• 1.5 teaspoon salt
• 2 tablespoons fresh parsley, minced
• 1 teaspoon dry oregano
• 0.25 teaspoon black pepper