Name: Basque Tomato Salad recipe
Ingredients: 4 roma (plum) tomatoes, quartered, or more to taste;1 onion, sliced into thin rings;1 green bell pepper, sliced into thin rings;½ cup olive oil;½ cup cider vinegar;1 tablespoon chopped fresh garlic;2 teaspoons chopped fresh parsley;1 teaspoon salt;1 teaspoon white sugar;1 teaspoon ground black pepper

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Ingredients

4 roma (plum) tomatoes, quartered, or more to taste 1 onion, sliced into thin rings 1 green bell pepper, sliced into thin rings ½ cup olive oil ½ cup cider vinegar 1 tablespoon chopped fresh garlic 2 teaspoons chopped fresh parsley 1 teaspoon salt 1 teaspoon white sugar 1 teaspoon ground black pepper

Nutrition Info

281.8 calories carbohydrate: 8.8 g cholesterol: : - fat: 27.2 g fiber: 1.9 g protein: 1.3 g saturatedFat: 3.8 g servingSize: - sodium: 589.4 mg sugar: 4.7 g transFat: : - unsaturatedFat: : -

Directions

Place tomatoes in a shallow serving dish. Arrange onion rings on top. Arrange green bell pepper rings on top of onions.
Combine olive oil, cider vinegar, garlic, parsley, salt, sugar, and black pepper in a jar. Close jar tightly and shake vigorously until dressing is well-mixed. Pour dressing over tomatoes, onions, and peppers. Refrigerate until flavors combine, about 2 hours.

Recipe Yield

4 servings

Recipe Note

I lived in the Central Valley in California for many years which was one of the small handful of places in the U.S. where you could find authentic Basque food. This simple salad is wonderful after it has marinated for a couple of hours.

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