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Gazpacho Salad Bowl

Brayden's picture
Ingredients
  Olive oil/Salad oil 1⁄3 Cup (5.33 tbs)
  Red wine vinegar 1⁄3 Cup (5.33 tbs)
  Chives 1 Tablespoon, snipped
  Garlic 1 Clove (5 gm), crushed
  Salt 1 Teaspoon
  Black pepper 1⁄8 Teaspoon, cracked
  Liquid hot pepper seasoning 3 Drop
  Tomatoes 2 Large (1 Lb)
  Cucumber 1 Large
  Green pepper 1 Medium, sliced in rings
  Onion 1⁄2 Cup (8 tbs), sliced, separated into rings
Directions

GETTING READY
1) In a jar with tight-fitting lid, place together all the dressing ingredients.
2) Put the lid on and shake vigorously to combine.

MAKING
3) Peel the tomatoes, slice them and cut each slice in half.
4) Score the unpared cucumber with fork and slice thinly.
5) In a salad bowl or shallow glass-serving bowl, mix together tomato, cucumber, green pepper, onion.
6) Stream the dressing over the vegetable and toss until vegetables are well coated.
7) Cover the bowl and refrigerate, until well chilled for about 2 hours.
8) When ready to serve, toss salad.

SERVING
9) Dredge with chives and croutons and serve immediately.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Tomato
Interest: 
Everyday, Healthy
Preparation Time: 
145 Minutes
Servings: 
8

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