Basque Salad

Basque Salad

33
MARILYN PERZIK 0

"This recipe is inspired by Woolgrowers Restaurant in Bakersfield, California. Among the many appetizers they give, there is one that is very much like this salad which is handy to have in the refrigerator. It is very good and close to my inspiration."

Ingredients

4 h 40 m {{adjustedServings}} servings 300 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 28.3 g
  • 44%
  • Carbs:
  • 11.1g
  • 4%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 395 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion.
  2. In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper, and sugar. Whisk in oregano, basil, and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified.
  3. Pour dressing over vegetables, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently. Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature. Garnish with chopped parsley.
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Reviews

33
  1. 40 Ratings

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Wonderful salad! I cut the oil in half, doubled the cucumbers and tomatoes, and used red onion instead of the white. When it was all done, it was very colorful. I took it to a summer dinner p...

I followed the recipe loosely, using it as a general guideline to suit my own taste and in consideration of the ingredients I either had available or wanted to make a point of using. I used red...

What an excellent, beautiful little salad! I served it over arugula and used shallot (instead of onion) and fresh herbs. I also reduced the dressing by 1/3 (but kept the herbs the same), which w...