Step 1: Cook the Scungilli: Place the tenderized scungilli in a pot of boiling salted water. Simmer for about 1 hour, or until it is tender but still slightly firm. Drain the scungilli and let it cool slightly.
Step 2: Prepare the Scungilli: Once the scungilli is cool enough to handle, slice it thinly. The thinner the slices, the better it will absorb the flavors of the vinaigrette.
Step 3: Make the Vinaigrette: In a large bowl, whisk together the olive oil, red wine vinegar, lemon juice, minced garlic, oregano, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste. Be generous with the seasoning, as it will flavor the entire salad.
Step 4: Combine Ingredients: Add the sliced scungilli, diced celery, bell peppers, red onion, and chopped parsley to the bowl with the vinaigrette. Toss gently but thoroughly to ensure all the ingredients are well coated.
Step 5: Chill and Marinate: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to several hours. This allows the flavors to meld and the vegetables to marinate in the vinaigrette.
Step 6: Serve: Before serving, give the salad another gentle toss. Taste and adjust the seasoning if necessary. Serve the scungilli salad chilled, either as an appetizer or a light meal. It pairs well with crusty Italian bread.
Optional Tips: For a spicier kick, add more red pepper flakes or a dash of hot sauce to the vinaigrette. If you prefer a milder flavor, you can omit the red pepper flakes altogether. You can also add other vegetables, such as diced tomatoes or cucumbers, to the salad.