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Gazpacho Salad

Name: Gazpacho Salad
Prep time: 20 min
Total time: 20 min
Yield: 10-12 servings.
Cuisine: North America, Mexican
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

1 review

Test Kitchen Approved

Total Time

Prep: 20 min. + chilling

Makes

10-12 servings

Updated: Oct. 16, 2022

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

Gazpacho Salad Recipe photo by Taste of Home

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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.

Nutrition Facts

1 cup: 116 calories, 10g fat (1g saturated fat), 0 cholesterol, 347mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 1g protein.

Gazpacho Salad

Ingredients

Directions

Nutrition Facts

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