Gazpacho Salad
Ingredients - 6 generous side servings
4 seasonal ripe tomatoes, like Romas, or 2 larger, heirloom tomatoes
2 Red Peppers
4 Persian cucumbers or 1 English cucumber (no need to peel either of these)
1 red onion
6 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
Salt and pepper
Optional ingredients:
Croutons
Feta cheese
Cooked Shrimp
Kalamata Olives
Fresh herbs
Preparation:
Chop all the veggies into similar size pieces. Small enough to be able to get a bite with a variety of veggies.
Place in a large bowl to toss and dress.
Make vinaigrette (see below)
Toss veggies and vinaigrette together. Let sit for about 30 minutes so all the flavors meld together.
Serve with a piece of crusty bread.
Vinaigrette:
In an 8 oz measuring cup add:
3 tablespoons red wine vinegar
6 tablespoons extra virgin olive oil
½ teaspoon Morton’s kosher salt
¼ teaspoon freshly cracked black pepper
Mix well with a small whisk or a fork until the oil and vinegar are smooth and emulsified.
This can all be done ahead of time and then give one last whisk just before using.
It’s best when used at room temperature.