Basque Tossed Salad

Recipe courtesy of Mary Sue Milliken and Susan Feniger

Watch the preparation video of this recipe.

Difficulty: Easy
Servings: 6
Nutritional Information per Serving (serving size 1/6 of recipe): Calories 277, Total Fat 23 g, Saturated Fat 3 g, Carbohydrates 15 g, Dietary Fiber 4 g, Sugars 8 g, Protein 6 g, Cholesterol 62 mg, Sodium 229 mg

Ingredients

5 ripe tomatoes, roughly chopped
1 large red bell pepper, stemmed, deseeded, and diced
3 medium cucumbers, peeled, seeded, and diced
1 medium Spanish or red onion, chopped
1/2 teaspoon dried oregano, crumbled
3 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup Spanish olive oil
2 large hard-boiled eggs, diced whites and yolks pushed through a sieve
6 large red radishes, trimmed and thinly sliced
1/3 cup toasted slivered almonds (see note)

Instructions

Bring the vibrant flavors of Basque cuisine to your table with this refreshing, colorful tossed salad! In a large mixing bowl, combine the chopped tomatoes, diced red bell pepper, cucumbers, onion, and oregano for a burst of freshness that will tantalize your senses.

Whisk together lemon juice, salt, and black pepper in a separate bowl, then slowly drizzle in the Spanish olive oil while whisking to create a silky, emulsified dressing. Pour it over the vegetables and toss gently to coat every piece evenly.

Transfer to a large serving platter and artfully arrange the diced egg whites, thin radish slices, and toasted almonds on top. Finish with a sprinkle of sieved egg yolk for an elegant touch. Serve immediately and watch it disappearyour guests will love this easy, crowd-pleasing dish!

Note

To toast the almonds: Preheat the oven to 350F (175C). Spread the almonds in a single layer on a baking sheet and bake until golden, about 10 minutes. Allow them to cool before use.