Basque Salad Recipe

• 1 Red Bell Pepper (thinly sliced)
• 1 Green Bell Pepper (thinly sliced)
• 1 Yellow Bell Pepper (thinly sliced)
• 3 medium fresh Tomatoes (thinly cored, quartered, and sliced)
• 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 tsp Salt
• 1/2 tsp Black Pepper (freshly ground)
• 1 tsp White Sugar
• 1/4 tsp Dried Oregano
• 1/4 tsp Dried Basil
• 1/4 tsp Dried Marjoram
• Fresh Parsley (chopped)

• 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.