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My review
Basque Salad
MARILYN PERZIK
"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."
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Ingredients
4 h 40 m servings 300 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion.
- 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.
- 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.
Nutrition Facts
Per Serving: 300 calories; 28.3 g fat; 11.1 g carbohydrates; 1.7 g protein; 0 mg cholesterol; 395 mg sodium. Full nutrition
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Reviews
Read all reviews 3645 Ratings
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Most helpful positive review
6/22/2006
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 p...
Most helpful critical review
4/5/2010
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...
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6/22/2006
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 p...
3/11/2011
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...
4/15/2008
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 w...
7/30/2006
great flavor but the slices just wilted and got mushy. i think i might just chop or dice everything next time
4/5/2010
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...
1/10/2006
my husband and I loved this salad although he is not a big fan of onions so I did leave them out.
6/25/2007
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 l...
8/31/2006
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.
9/21/2007
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.