Mediterranean Salad of Piquillo Peppers, Capers and Basil - red onion

Ingredients

• 1 (13-ounce) can of Piquillos, drained and cut into rings
• 1 very small red onion, peeled and cut into rings
• 1 2 ounce can flat anchovy fillets, soaked in cold water 10 minutes, patted dry and cut into thin strips
• 1 garlic clove, mashed with a mortar and pestle
• 2 tablespoons red wine vinegar
• 1/3 cup extra virgin olive oil
• Salt and freshly ground pepper
• 2 tablespoons capers, rinsed
• 20 -25 fresh basil leaves, julienned