Salad Basque Recipe

Cooking Directions

• STEP 1.Start by washing and chopping the vegetables. Slice the tomatoes, bell peppers, and onions into thin strips.
• STEP 2.In a large bowl, combine the chopped vegetables with the lettuce.
• STEP 3.In a separate small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the vinaigrette dressing.
• STEP 4.Pour the dressing over the salad and toss well to coat all the vegetables.
• STEP 5.Serve the Salad Basque immediately as a side dish or add protein like grilled chicken or shrimp to make it a complete meal.
• STEP 6.For storage, keep the salad and dressing separately in airtight containers in the refrigerator. The salad can be stored for up to 2 days, and the dressing can be kept for up to a week.
• STEP 7.When serving leftovers, give the salad a quick toss to refresh the flavors.

Cooking Tips

• To enhance the flavors, you can add some fresh herbs like basil or parsley to the salad.
• For a creamier dressing, you can add a spoonful of mayonnaise or Greek yogurt to the vinaigrette.
• Feel free to customize the salad by adding ingredients like olives, hard-boiled eggs, or tuna.
• If you prefer a milder flavor, you can use a milder vinegar like apple cider vinegar instead of red wine vinegar.

Storage and Serving

• Serve the Salad Basque immediately after tossing to maintain its freshness and crispness.
• If making ahead, keep the salad and dressing separate until ready to serve.
• When storing leftovers, keep the salad and dressing in separate airtight containers in the refrigerator.
• Before serving leftovers, give the salad a quick toss to refresh the flavors.