Taste of Home
Gazpacho Salad
TOTAL TIME: Prep: 20 min. + chilling
YIELD: 10-12 servings.
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
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
-
1.
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.
-
2.
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.
© 2024 RDA Enthusiast Brands, LLC