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Reviewed: Apr. 15, 2008

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.

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Reviewer:

KymInNM

	Cooking Level: Intermediate Home Town: Central Point, Oregon, USA Living In: Santa Fe, New Mexico, USA
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Reviewed: Feb. 20, 2008

Wonderful salad that really puts garden fresh veggies to good use. It makes a great presentation, looks way harder than it is, and the dressing is great for any salad.

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Gwenevere

	Cooking Level: Expert Home Town: Strasburg, Ohio, USA Living In: Beach City, Ohio, USA
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Reviewed: Oct. 25, 2007

this dish was a hit!

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Reviewer:

candace d.


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Reviewed: Sep. 21, 2007

This smelled great, looked beautiful, and tasted fantastic. The sweetness of the peppers and the acid of the vinegar were balanced beautifully. This is a keeper.

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Reviewer:

foodelicious

	Cooking Level: Intermediate Home Town: San Pedro, California, USA Living In: Seattle, Washington, USA
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Reviewed: Jun. 25, 2007

I've also had this salad at Chateau Basque on Union many moons ago. I remember my parents taking me to the Woolgrowers in the 60's. We all ate at long tables family style. My favorite was the lamb meatballs. Thank you for reviving good memories.

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SURFWENCH

	Cooking Level: Expert
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Reviewed: Nov. 11, 2006

Had to try this recipe since I live here in Bakersfield. Made it for a group of people when we had a Basque soup night. It was fantastic. I am not a vinegar person but it was great.

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Reviewer:

Charlotte

	Cooking Level: Intermediate Living In: Bakersfield, California, USA
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Reviewed: Sep. 12, 2006

Tasty and easy

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Reviewer:

NUKA1

	Cooking Level: Intermediate Living In: Boston, Massachusetts, USA
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Reviewed: Aug. 31, 2006

Very good and fairly versatile with veggies you have on hand. I always keep a jar of the sauce in the fridge for quick prep.

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WILLOWDANCE

	Cooking Level: Expert Living In: Alexander, Manitoba, Canada
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Reviewed: Jul. 30, 2006

great flavor but the slices just wilted and got mushy. i think i might just chop or dice everything next time

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Reviewer:

P.B.


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Reviewed: Jun. 22, 2006

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.

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Reviewer:

jen_luker


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Reviewed: Jan. 10, 2006

my husband and I loved this salad although he is not a big fan of onions so I did leave them out.

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Reviewer:

sue-marie


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