Gazpacho Garden Salad
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
Total TimePrep: 15 min. + chilling
- 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
- 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
- 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.
Nutrition Facts3/4 cup: 28 calories, 1g fat (1g saturated fat), 0 cholesterol, 102mg sodium, 4g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable.
Originally published as Gazpacho Salad in Country Woman July/August 2003
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