Basque Salad
At a Glance
- Prep
- 3 hours
- Total
- 3 hours
- Servings
- 1 large bowl, 6 serving(s)
Categories
- Salads
- Side Dish
- Basque
- No-cook
- Easy
- Onions
- No Cook
Dietary
- Vegan
Allergens
- Wheat
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
A tasty and refreshing salad. Nice to prepare ahead for company. An adaptation of a recipe from Marilyn Perzik on Allrecipes.com. I like to sprinkle the croutons on individual servings just before eating.
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Equipment
Large bowl, medium bowl, whisk, knife, cutting board
Ingredients
- 3 bell peppers
- 3 medium tomatoes
- 1 large cucumber
- 1 onion
- 1/3 cup red wine vinegar
- 3/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon sugar
- 1/4 teaspoon oregano
- 1/4 teaspoon basil
- 1/4 teaspoon marjoram
- 1/2 teaspoon parsley
- crouton
Instructions
Seed and dice the peppers and tomatoes.
Peel, seed, and dice the cucumber.
Peel and dice the onion.
Toss vegetables in a large bowl.
In a medium bowl whisk together the vinegar, oil, and seasonings.
Pour over vegetables and toss.
Refrigerate for 3 hours before serving.
If desired add croutons before serving.
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