Recipes Salad Vegetable Salad Recipes Basque Salad 4.4 (49) 39 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. Submitted by Marilyn Perzik Updated on July 14, 2022 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 10 10 10 10 Prep Time: 40 mins Additional Time: 4 hrs Total Time: 4 hrs 40 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 Dressing: 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 Directions 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. I Made It Print 60 home cooks made it! Nutrition Facts (per serving) 300 Calories 28g Fat 11g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 300 % Daily Value * Total Fat 28g 36% Saturated Fat 4g 20% Sodium 395mg 17% Total Carbohydrate 11g 4% Dietary Fiber 2g 8% Total Sugars 6g Protein 2g 3% Vitamin C 89mg 99% Calcium 28mg 2% Iron 1mg 4% Potassium 383mg 8% * 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.