gazpacho salad

Categories: Salads and Dressings, Posted by Sandy Bergsten


1 small clove garlic, grated

1 teaspoon Dijon mustard

1 tablespoon sherry vinegar

1/3 cup olive oil

kosher salt and freshly ground pepper

¾ mixed tomatoes, such as beefsteak and heirloom, sliced crosswise then quartered

4 ounces mixed cherry tomatoes, halved

1/4 cup diced sweet Vidalia onion

1 persian cucumber, cut into ¼ inch half moons

1 yellow pepper, seeded and cut into 1-inch pieces

1 cup parmesan croutons (recipe below)



Whisk together the grated garlic, mustard and sherry vinegar. Slowly drizzle in the olive oil, whisking until emulsified. Season with salt and pepper. Set aside. (The dressing can be made a day ahead of time, cover and refrigerator.)

Arrange the tomatoes, onion, cucumber, pepper, and croutons on a platter. Drizzle with vinaigrette and serve.

Serves 4


parmesan croutons


2 slices country rustic , crusts removed and torn into small pieces (2 cups)

1 tablespoon olive oil

2 tablespoons finely grated parmesan cheese



Preheat oven to 400 degrees. Cover a rimmed baking sheet pan with parchment paper.

On the prepared baking sheet toss the bread with 1 tablespoon olive oil and the parmesan cheese. Season with salt and pepper.

Roast, tossing halfway through, until golden and crisp, about 12 minutes.

Cool completely then store in an airtight container.

Makes 1 cup

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