This recipe was a hit and a miss. Great combination of ingredients and flavor, but the consistency was just a bit off. Slicing the vegetables in such thin pieces yielded a limp, rather lifeless salad. In the end, I rough cut the tomatoes to try to compensate a bit. We recommend that you cut the ingredients into chunky rather than thin slices. The vinaigrette compliments the flavor of the veggies well, but feel free to substitute any vinegar based dressing. And, of course, I was able to use fresh parsley from my AeroGarden. I really love having it in the kitchen — so much so that I ordered additional pods to expand my winter herb garden.
BASQUE SALAD (Serves 6)
- 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
- 1/3 cup red wine vinegar
- 3/4 cup extra-virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon white sugar
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried marjoram
- chopped fresh parsley
- 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.
~ AllRecipes.com ~