Summer Gazpacho Salad
This post may contain affiliate links. Read my full disclosure policy. A chunkier version of gazpacho, this summery salad is filled with juicy tomatoes, sweet bell peppers, and crunchy cucumbers. Part soup, part salad—I honestly wasn’t sure what to call this dish! It has all the refreshing flavors of gazpacho, but it’s much chunkier than the classic soup. You’ll still need a bowl and spoon, though, because the dressing is so fresh and plentiful, you’ll want to drink it! Just be sure to make it at least an hour and a half ahead of time to let the flavors meld together. A big thanks to my friend Stacy Wilson for sharing this delicious recipe with me. Table of Contents What You’ll Need to Make Gazpacho SaladStep-by-Step InstructionsYou May Also LikePrintable RecipeReviews What You’ll Need to Make Gazpacho Salad Step-by-Step Instructions You May Also Like Printable Recipe Reviews “I would give this more stars if I could…it was perfect.” What You’ll Need to Make Gazpacho Salad Step-by-Step Instructions Begin by placing the diced onions in a small bowl and covering with cold water. Let the onions soak for 10 minutes, and then drain. This takes away their sharp edge and makes them much more palatable. While the onions soak, cut the tomatoes in half through their “equator.” Holding each tomato half over a large mixing bowl, use a finger to scoop out the seeds and juices (those will make up part of the dressing). You can also gently squeeze the tomato half to push out the seeds. Note: It may seem odd to juice and seed the tomatoes when you add them back to the salad anyway. The reason behind that is to preserve both. Otherwise, they tend to spill off the cutting board and make a mess (especially if you have very juicy tomatoes). Remove the cores and dice the tomatoes. Add to the bowl along with the remaining salad ingredients. Toss well. Chill the salad in the refrigerator for at least 1 hour and up to 4 hours to allow the flavors to marry. During this time, the vegetables will exude more juice so you’ll need to taste and adjust the seasoning with salt, pepper, balsamic vinegar, and more Tabasco before serving. Spoon the vegetables and dressing into bowls and serve with spoons. You May Also Like RecipeComments (30)Add Comment Recipe Comments (30) Add Comment Ingredients 1 cup diced red onion, from 1 small red onion 3 lbs tomatoes 1 English (or hothouse) cucumber, seeded and diced (no need to peel) 1 red bell pepper, seeded and diced 1 yellow bell pepper, seeded and diced 1 teaspoon Tabasco 3 tablespoons balsamic vinegar, best quality ¼ cup extra-virgin olive oil, best quality 1 teaspoon salt ¼ teaspoon freshly ground black pepper ¼ cup chopped fresh cilantro (okay to substitute flat-leaf parsley) 1 cup diced red onion, from 1 small red onion 3 lbs tomatoes 1 English (or hothouse) cucumber, seeded and diced (no need to peel) 1 red bell pepper, seeded and diced 1 yellow bell pepper, seeded and diced 1 teaspoon Tabasco 3 tablespoons balsamic vinegar, best quality ¼ cup extra-virgin olive oil, best quality 1 teaspoon salt ¼ teaspoon freshly ground black pepper ¼ cup chopped fresh cilantro (okay to substitute flat-leaf parsley) Instructions Place the diced onions in a small bowl and cover with cold water. Let soak for 10 minutes, then drain. Using a serrated knife, cut the tomatoes in half through their “equator.” Holding each tomato half over a large mixing bowl, use a finger to scoop out the seeds and juices (those will make up part of the dressing). You can also gently squeeze the tomato half to push out the seeds. Remove the cores and dice the tomatoes, then add it to the bowl with the tomato juices/seeds along with the drained onions and remaining salad ingredients. Toss well. Chill the salad the refrigerator for at least 1½ hours and up to 4 hours to allow the flavors to marry. During this time, the vegetables will exude more juice so you'll need to taste and adjust the seasoning with salt, pepper, balsamic vinegar, and more Tabasco before serving, if necessary. Spoon the vegetables and dressing into bowls and serve cold with soup spoons. Note: It may seem odd to juice and seed the tomatoes when they end up as part of the salad anyway. The reason behind that is to preserve both. Otherwise, they tend to spill off the cutting board and make a mess (especially if you have very juicy tomatoes). Place the diced onions in a small bowl and cover with cold water. Let soak for 10 minutes, then drain. Using a serrated knife, cut the tomatoes in half through their “equator.” Holding each tomato half over a large mixing bowl, use a finger to scoop out the seeds and juices (those will make up part of the dressing). You can also gently squeeze the tomato half to push out the seeds. Remove the cores and dice the tomatoes, then add it to the bowl with the tomato juices/seeds along with the drained onions and remaining salad ingredients. Toss well. Chill the salad the refrigerator for at least 1½ hours and up to 4 hours to allow the flavors to marry. During this time, the vegetables will exude more juice so you'll need to taste and adjust the seasoning with salt, pepper, balsamic vinegar, and more Tabasco before serving, if necessary. Spoon the vegetables and dressing into bowls and serve cold with soup spoons. Note: It may seem odd to juice and seed the tomatoes when they end up as part of the salad anyway. The reason behind that is to preserve both. Otherwise, they tend to spill off the cutting board and make a mess (especially if you have very juicy tomatoes). Nutrition Information Powered by Per serving (8 servings) Serving size: about 1 1/2 cups Calories: 120 Fat: 7 g Saturated fat: 1 g Carbohydrates: 13 g Sugar: 7 g Fiber: 3 g Protein: 2 g Sodium: 307 mg Cholesterol: 0 mg Per serving (8 servings) Serving size: about 1 1/2 cups Calories: 120 Fat: 7 g Saturated fat: 1 g Carbohydrates: 13 g Sugar: 7 g Fiber: 3 g Protein: 2 g Sodium: 307 mg Cholesterol: 0 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free. See more recipes: Gluten-Free AdaptableSaladsSpanish Gluten-Free Adaptable Salads Spanish