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Gazpacho Salad

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Total Time
Prep: 20 min. + chilling

By Taste Of Home Editorial Team

Recipe by Florence Jacoby, Granite Falls, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 16, 2022

Here's a beautiful and tasty way to use garden vegetables. This fresh, colorful salad is great to make ahead and take to a potluck later, after the flavors have had a chance to blend. It's sure to be a success! —Florence Jacoby, Granite Falls, Minnesota

Test Kitchen Approved

Gazpacho Salad

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Yield: 10-12 servings
Prep: 20 min
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Ingredients

  • 4 tomatoes, diced and seeded
  • 2 cucumbers, peeled and diced
  • 2 green peppers, seeded and diced
  • 1 medium onion, diced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • dressing:
    • 1/2 cup olive oil
    • 1/4 cup white vinegar
    • Juice of 1 lemon (about 1/4 cup)
    • 1 tablespoon chopped fresh parsley
    • 2 garlic cloves, minced
    • 2 teaspoons chopped green onions
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground cumin
Text Ingredients

Directions

  1. In a 1-1/2-quart bowl, layer one-third to one-half of the tomatoes, cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two or three more times.
  2. In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon.

Nutrition Facts

1 cup: 116 calories, 10g fat (1g saturated fat), 0 cholesterol, 347mg sodium, 7g carbohydrate (4g sugars, 2g fiber), 1g protein.
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