How to Make My Grandmother's Scungilli Recipe: A Zesty…

Ingredients

• 1 pound (450 g) scungilli (fresh or canned, cleaned and sliced)
• 1/2 cup (75 g) cherry tomatoes, halved
• 1/2 cup (75 g) cucumber, diced
• 1/4 cup (15 g) red onion, finely chopped
• 1/4 cup (15 g) fresh parsley, chopped
• 1/4 cup (15 g) extra virgin olive oil
• Salt, to taste
• Black pepper, to taste
• Lemon wedges, for garnish
• 3 tablespoons (45 ml) fresh lemon juice
• Zest of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried oregano