Basque Salad

Basque Salad


"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

Serving size has been adjusted!

Original recipe yields 6 servings



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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  • Prep

  • Ready In

  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


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 party and it was a hit.


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, yellow and orange bell peppers, sliced red onion for color and NO tomato – didn’t have it, but wouldn’t have used it anyway. I was fairly satisfied with the look of the salad, but thought it needed some “punch.” A handful of ripe black olives took care of that. As for the dressing, I merely shook on some salt, pepper, oregano and basil (didn’t have marjoram and never have). I skipped the sugar - I don’t care for it in my salad dressings. I drizzled on the vinegar (always vinegar first) and then the olive oil to my liking. (My preference is a ratio of 3:1 of olive oil to vinegar) This salad satisfied both my goals of cleaning up the odds and ends in my vegetable crisper lickety-split as well as being a nutritious, fresh and colorful addition to our dinner tonight. I particularly like the simple herb vinaigrette and the submitter’s directions to THINLY SLICE the vegetables (as opposed to chopping them all up as others have done) – it gave the salad a beautiful appearance, with each ingredient seeming to take center stage. I can’t think of too many entrees that this salad wouldn’t complement nicely.


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 was just right. The herbs and shallot gave it so much flavor, and the arugula complemented it wonderfully. This was perfect with chianti and Artichoke and Spinach Lasagna, also from this site.