Basque Tomato Salad


  • Salad:
  • 4 roma (plum) tomatoes, quartered, or more to taste
  • 1 onion, sliced into thin rings
  • 1 green bell pepper, sliced into thin rings
  • Dressing:
  • 1/2 cup olive oil
  • 1/2 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


Place tomatoes in a shallow serving dish. Arrange onion rings on top. Arrange green bell pepper rings on top of onions.

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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.