Garden Gazpacho Salad
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
4-6
ingredients
- 1 medium tomatoes, seeded and chopped
- 1⁄2 medium cucumber, chopped (seeded if you like)
- 1⁄2 medium green bell pepper, chopped
- 1 stalk celery, minced
- 1⁄4 cup bermuda onion, minced
- 2 tablespoons fresh parsley, chopped
- 1 jalapeno pepper, minced (optional)
-
The Dressing
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon garlic powder
- salt and pepper
directions
- Combine all vegetables.
- Whisk together dressing ingredients and pour on vegetables.
- Toss to coat thoroughly, and chill at least an hour (more if you have time) for flavors to blend.
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Reviews
-
This is delicious with barbequed chicken! I made a few minor changes by adding about 1/2 bunch spinach, using 1 whole cucumber, 1 whole red bell pepper (instead of green) and 1/2 red onon (instead of bermuda). I also used cilantro instead of parsley. All in all this is still the same basic recipe with minor changes due to our taste and what we had on hand. Dressing is wonderful and I really liked that it wasn't as oily as many others. Delicous salad which we will be making a lot this summer. Thanks for sharing!
Tweaks
-
This is delicious with barbequed chicken! I made a few minor changes by adding about 1/2 bunch spinach, using 1 whole cucumber, 1 whole red bell pepper (instead of green) and 1/2 red onon (instead of bermuda). I also used cilantro instead of parsley. All in all this is still the same basic recipe with minor changes due to our taste and what we had on hand. Dressing is wonderful and I really liked that it wasn't as oily as many others. Delicous salad which we will be making a lot this summer. Thanks for sharing!
RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois