Basque Salad

Name: Basque Salad
Prep time: 40 min
Total time: 4 h 40 min
Yield: 6 servings
Ingredients: 1 green bell pepper, thinly sliced; 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 3 medium fresh tomatoes - cored, quartered, and sliced as thin as possible; 1 large cucumber - peeled, seeded, and thinly sliced; 1 Spanish onion - peeled, cut in half, and thinly sliced; ⅓ cup red wine vinegar; ¾ cup extra-virgin olive oil; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 1 teaspoon white sugar; ¼ teaspoon dried oregano; ¼ teaspoon dried basil; ¼ teaspoon dried marjoram; chopped fresh parsley

Rating: 4.42 stars

50 Ratings
40 Reviews
10 Photos

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.

By MARILYN PERZIK

Gallery

Recipe Summary

prep:

40 mins

additional:

4 hrs

total:

4 hrs 40 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion.

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Step 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.
Step 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; protein 1.7g 3% DV; carbohydrates 11.1g 4% DV; fat 28.3g 44% DV; cholesterolmg; sodium 394.6mg 16% DV. Full Nutrition

Reviews (40)

Most helpful positive review

jen_luker

06/22/2006

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. Read More

Helpful

(29)

Most helpful critical review

Annette R.

04/05/2010

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 the salad--way too much. Also the dressing itself was much too oily and bland. Next time I will definitely use a different dressing with the solid vegetable premise. Read More

Helpful

(12)

50 Ratings

5 star values: 28
4 star values: 16
3 star values: 5
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

jen_luker

06/22/2006

Helpful

(29)

naples34102

03/11/2011

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 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. Read More

Helpful

(24)

Kym Cox Surridge

04/15/2008

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. Read More

Helpful

(22)

P.B.

07/30/2006

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

Helpful

(13)

Annette R.

04/05/2010

Helpful

(12)

sue-marie

01/10/2006

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

Helpful

(12)

WILLOWDANCE

08/31/2006

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. Read More

Helpful

(10)

foodelicious

09/21/2007

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. Read More

Helpful

(10)

SURFWENCH

06/25/2007

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. Read More

Helpful

(10)

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Nutritional Information

Basque Salad

Servings Per Recipe: 6
Calories: 300.4

% Daily Value *

protein: 3 %

carbohydrates: 4 %

exchange other carbs:

dietary fiber: 9 %

sugars:

fat: 44 %

saturated fat: 20 %

cholesterol:

vitamin a iu: 27 %

niacin equivalents: 9 %

vitamin b6: 14 %

vitamin c: 148 %

folate: 8 %

calcium: 3 %

iron: 4 %

magnesium: 8 %

potassium: 11 %

sodium: 16 %

thiamin: 9 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Basque Salad

1 of 40

All Reviews

jen_luker

06/22/2006

Helpful

(29)

naples34102

03/11/2011

Helpful

(24)

Kym Cox Surridge

04/15/2008

Helpful

(22)

P.B.

07/30/2006

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

Helpful

(13)

Annette R.

04/05/2010

Helpful

(12)

sue-marie

01/10/2006

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

Helpful

(12)

WILLOWDANCE

08/31/2006

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.

Helpful

(10)

foodelicious

09/21/2007

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.

Helpful

(10)

SURFWENCH