Gazpacho Garden Salad Recipe

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Gazpacho Garden Salad Recipe

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This is a colorful, refreshing salad that features a nice blend of flavors. It's a great way to enjoy your garden bounty.—Ruby Williams, Bogalusa, Louisiana
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 4 large tomatoes, cubed
  • 1 large cucumber, chopped
  • 1 cup chopped red onion
  • 1 cup chopped green pepper
  • 1/3 cup minced fresh basil or parsley
  • DRESSING:
  • 1/3 cup cider vinegar
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sugar

Directions

In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients. Pour over vegetables and toss to coat. Cover and chill for at least 1 hour. Yield: 12 servings.
Originally published as Gazpacho Salad in Country Woman July/August 2003, p36

Nutritional Facts

3/4 cup: 28 calories, 1g fat (1g saturated fat), 0 cholesterol, 102mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable.

  • 4 large tomatoes, cubed
  • 1 large cucumber, chopped
  • 1 cup chopped red onion
  • 1 cup chopped green pepper
  • 1/3 cup minced fresh basil or parsley
  • DRESSING:
  • 1/3 cup cider vinegar
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon sugar
  1. In a large bowl, combine the first five ingredients. In a small bowl, whisk the dressing ingredients. Pour over vegetables and toss to coat. Cover and chill for at least 1 hour. Yield: 12 servings.
Originally published as Gazpacho Salad in Country Woman July/August 2003, p36

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