Basque and Bud Salad
June 1, 2017
This flavorful salad makes an excellent side dish or appetizer and will keep you healthy... and happy !
- Prep: 40 mins
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
3/4 cup extra-virgin canna-olive oil ( see our recipe )
Directions
1Using a large bowl toss together the bell peppers, tomatoes, cucumbers, and onions.
2In a another smaller bowl, whisk together the vinegar and canna-olive oil.
3Season to your liking with salt, pepper, sugar and whisk in the oregano, basil, and marjoram.
4Mix all ingredients until all is well blended and the canna-oil and vinegar are emulsified.
5Next pour the dressing over the vegetables and toss them gently .
6Cover the salad and allow to marinate at room temperature for an hour or so tossing it frequently .
7Then refrigerate until 1 hour before serving then remove from the refrigerator and allow to sit at room temperature.
8Garnish with chopped parsley to your liking.
