Basque and Bud Salad

By cannabisqueen  , ,

June 1, 2017

This flavorful salad makes an excellent side dish or appetizer and will keep you healthy... and happy !

  • Prep: 40 mins


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

Now for the Dressing !

1/3 cup red wine vinegar

3/4 cup extra-virgin canna-olive oil ( see our recipe )

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon dried marjoram

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 teaspoon white sugar

fresh chopped parsley to your liking !


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.