Scungilli Salad Recipe (Italian-Style Conch Salad) |

Ingredients

• 1 lb scungilli (cooked and sliced thinly — fresh or canned)
• ½ cup celery, thinly sliced
• ½ cup red onion, thinly sliced
• ½ cup roasted red peppers, chopped
• ¼ cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 tsp oregano (dried or fresh)
• ⅓ cup extra virgin olive oil
• Juice of 1 large lemon
• 1 tbsp red wine vinegar
• Salt and freshly ground black pepper, to taste
• Optional: pinch of crushed red pepper flakes for heat