Gazpacho Salad

  • Yield 6 servings

This chopped salad featured all the ingredients of the classic soup soup, gazpacho.

Gazpacho Salad
Mark Boughton Photography / styling: Teresa Blackburn


2 cups diced, peeled cucumber (if the seeds are large, remove)
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
2 cups diced ripe tomatoes
1/4 cup minced red onion
1/2 cup minced basil
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 garlic clove, minced
1/2 teaspoon coarse salt
1/4 cup sliced almonds, toasted


  1. Combine all ingredients and mix well. Let marinate 20 minutes before serving. 

Recipe by Chef Steve Petusevsky


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