How To Make Summer Gazpacho Salad
Beat the heat with this chunky gazpacho salad. It features a colorful combination of cucumbers, tomatoes, and bell peppers in a balsamic vinegar dressing.
Place the diced onions in a small bowl and cover with cold water. Let soak for 10 minutes, then drain.
Using a serrated knife, cut the tomatoes in half through their “equator.” Holding each tomato half over a large mixing bowl, use a finger to scoop out the seeds and juices (those will make up part of the dressing).
Remove the cores and dice the tomatoes, then add it to the bowl with the tomato juices/seeds along with the drained onions and remaining salad ingredients. Toss well.
Chill the salad the refrigerator for at least 1½ hours and up to 4 hours to allow the flavors to marry. Taste and adjust the seasoning with salt, pepper, balsamic vinegar, and more Tabasco before serving, if necessary.
Spoon the vegetables and dressing into bowls and serve cold with soup spoons.
- Calories: 120.47kcal
- Fat: 7.25g
- Saturated Fat: 1.01g
- Monounsaturated Fat: 4.98g
- Polyunsaturated Fat: 0.88g
- Carbohydrates: 13.31g
- Fiber: 3.13g
- Sugar: 7.48g
- Protein: 2.40g
- Sodium: 307.28mg
- Calcium: 33.82mg
- Potassium: 579.47mg
- Iron: 0.88mg
- Vitamin A: 101.19µg
- Vitamin C: 87.66mg
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