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."
Saved
Save
I Made it Rate it Share Print

Ingredients

4 h 40 m servings 300 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • 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.

Reviews

33
  1. 40 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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...

Most helpful critical review

I hoped this would be tasty because it contains such a lively and tasty mix of vegetable, but the dressing with this recipe is awful. The amount of dressing was completely disproportionate to th...

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...

I hoped this would be tasty because it contains such a lively and tasty mix of vegetable, but the dressing with this recipe is awful. The amount of dressing was completely disproportionate to th...

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

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

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 l...

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.

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.