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Fresh Garden Gazpacho Salad

By September 6, 2017September 8th, 2017Dinner, Lunch, Recipes, Vegetarian
Fresh Garden Gazpacho Salad
Serves 2
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  1. 1/2 small red onion, diced
  2. 1 fresh garlic clove, minced
  3. 1 tsp Dijon mustard
  4. 1 Tbsp sherry vinegar
  5. 2 Tbsp extra-virgin olive oil
  6. sea salt and freshly ground pepper
  7. 1 pound mixed fresh garden tomatoes
  8. 1 yellow bell pepper, seeded and cut into 1-inch pieces
  9. 1 large, crisp cucumber, cut into 1/2-inch half-moons
  10. 2 slices rye, or Ezekiel bread, toasted and cut into 1 inch pieces
  1. Place diced onion in a small bowl of ice water. Let stand 10 minutes, then drain and pat dry.
  1. In a small bowl, whisk oil, vinegar, mustard and garlic.
  2. Season vinaigrette with sea salt and pepper and whisk well to combine.
  3. Arrange tomatoes, peppers, cucumber, and red onion on a platter.
  4. Toast bread, then cut into 1-inch cubes and sprinkle over salad.
  5. Season with sea salt and pepper and drizzle with vinaigrette. Enjoy!
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