Algerian Salad

2 Red Bell Peppers, seeded and chopped fine
4 Tomatoes, chopped
1 Small Cucumber, peeled & chopped
2 Small Onions, Diced Small
½ Cup Kalamata Olives, pitted & chopped course
6 Oil Packed Anchovy Fillets, chopped
3 Eggs, hard boiled & chopped
1 Tbspn Fresh Cilantro, chopped
3 Tbspns Extra-Virgin Olive Oil
2 Tbspns Red Wine Vinegar
Kosher Salt & Fresh Ground Pepper to taste

Combine all the ingredients in a large mixing bowl and toss. Refrigerate for a few hours before serving.