By Elizabeth Stark
Imagine–all the flavor of gazpacho in a simple, fresh salad. The beauty of gazpacho is that you don’t need to cook, but you do have to puree. Free yourself! This simple salad will transport you to Spanish shores, and you won’t have to clean the blender. I like my gazpacho with bread, so if you’re missing it, go ahead and serve with a few slices of toast (preferably rubbed with garlic and drizzled with olive oil).
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Gazpacho Salad (adapted from The America’s Test Kitchen Healthy Family Cookbook)
Ingredients
- 3 cups cherry tomatoes, quartered
- 2 medium cucumbers, peeled, halved lengthwise, seeded, and rough chopped
- 1/2 teaspoon salt, plus more to taste
- 1 large red bell pepper, seeded and rough chopped
- 1 shallot, minced
- 1 clove garlic, smashed and minced
- 5 teaspoons olive oil
- 4 teaspoons sherry vinegar
- 1/3 cup cilantro, minced
- 1 teaspoon pepper
Directions
- Combine the prepared tomatoes and cucumbers in a colander, sprinkle with 1/2 teaspoon salt, and set aside to drain while you prepare the rest of the salad.
- Place the shallot and garlic in a small bowl, add the vinegar, and then whisk in the olive oil until dressing is nicely emulsified.
- In a large salad bowl, combine the drained tomatoes and cucumbers, red pepper, and cilantro. Toss with dressing and pepper, and adjust salt levels. Allow the ingredients to mingle at room temperature for 20 minutes, and serve.
