Description
This Summer Gazpacho Salad is a refreshing and vibrant dish that combines the flavors of a classic gazpacho soup with the textures of a salad. Packed with fresh vegetables and tossed in a zesty dressing, it’s the perfect side for any summer meal.
Ingredients
Scale
Vegetables:
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, finely chopped
Dressing:
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Prepare Vegetables: In a large mixing bowl, combine the cherry tomatoes, cucumber, red and green bell peppers, red onion, and minced garlic.
- Make Dressing: In a small bowl, whisk together the red wine vinegar, olive oil, lemon juice, salt, and pepper until well combined.
- Combine: Pour the dressing over the chopped vegetables and toss gently to coat. Sprinkle with chopped fresh parsley.
- Chill: Cover and refrigerate for at least 30 minutes to let the flavors develop.
- Serve: Serve chilled as a refreshing side salad.
Notes
- Add diced avocado or croutons for extra texture.
- For a spicy kick, add a pinch of red pepper flakes.
- This salad pairs perfectly with grilled fish or chicken.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 6g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
