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Gazpacho Salad

 Gazpacho Salad
Here's a beautiful and tasty way to use garden vegetables. This fresh, colorful salad is great to make ahead and take to a potluck later, after the flavors have had a chance to blend. It's sure to be a success! —Florence Jacoby, Granite Falls, Minnesota
10-12 ServingsPrep: 20 min. + chilling

Ingredients

  • 4 tomatoes, diced and seeded
  • 2 cucumbers, peeled and diced
  • 2 green peppers, seeded and diced
  • 1 medium onion, diced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • DRESSING:
  • 1/2 cup olive oil
  • 1/4 cup white vinegar
  • Juice of 1 lemon (about 1/4 cup)
  • 1 tablespoon chopped fresh parsley
  • 2 garlic cloves, minced
  • 2 teaspoons chopped green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin

Directions

  • In a 1-1/2-quart bowl, layer one-third to one-half of the tomatoes,
  • cucumbers, green peppers, onion, olives, salt and pepper. Repeat
  • layers two or three more times.
  • In a small bowl, combine all dressing ingredients. Pour over
  • vegetables. Cover and chill several hours or overnight. Serve with a
  • slotted spoon. Yield: 10-12 servings.

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Gazpacho Salad (continued)

Nutritional Facts: 1 serving (1 cup) equals 116 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 347 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g protein.