Basque Salad So Tasty

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Basque Salad

"This recipe is stimulated with the aid of Woolgrowers Restaurant in Bakersfield, California. Among the many appetizers they give, there's one this is very just like this salad that's reachable to have in the fridge. It is very good and near my inspiration."

Ingredients :

  • 1 inexperienced bell pepper, thinly sliced
  • 1 pink bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • three medium fresh tomatoes - cored, quartered, and sliced as thin as possible
  • 1 huge cucumber - peeled, seeded, and thinly sliced
  • 1 Spanish onion - peeled, reduce in 1/2, and thinly sliced
  • Dressing:
  • 1/three cup red wine vinegar
  • three/four cup greater-virgin olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon freshly floor black pepper
  • 1 teaspoon white sugar
  • 1/four teaspoon dried oregano
  • 1/four teaspoon dried basil
  • 1/four teaspoon dried marjoram
  • chopped fresh parsley

Instructions :

Prep : 40M Cook : 6M Ready in : 4H40M
  • In a huge bowl, toss collectively the inexperienced, crimson, 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 elements are well combined and the oil and vinegar are emulsified.
  • Pour dressing over greens, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to two hours, stirring often. Refrigerate till 1 hour earlier than serving; then get rid of from the refrigerator, and let take a seat at room temperature. Garnish with chopped parsley.

Notes :

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