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Basque Salad

Rated as 4.43 out of 5 Stars
1

"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
Original recipe yields 6 servings

Directions

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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.

Nutrition Facts


Per Serving: 300 calories; 28.3 11.1 1.7 0 395 Full nutrition

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Reviews

Read all reviews 38
  1. 47 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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...

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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...

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

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...

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.