Try this Gazpacho salad, it could change the way you eat Gazpacho, or at least make you skip the mixing step. Learn all about this great salad.
Let’s talk Gazpacho salad, this simple salad could make your summer. Usually when I make Gazpacho I make the classic way, mixed on a hot day served with grilled bread. But using the same stuff as you would when you’re mixing that very same Gazpacho can make a great tasting, looking and refreshing salad.
All you need is good vegetables and a bit of time. It´s the marinading that will make the difference when you make this salad, you need to let the vegetables rest for an hour or two to get that Gazpacho taste, if not it will still taste good but not as Gazpacho.
And if you´re not serving tapas then it’s of course great to serve as a side for a main dish or as a appetizer, if it’s the only thing you´re serving as an appetizer then add some bread or maybe some cheese. If you’re looking for other types of Gazpacho you can head right over to my green Gazpacho recipe, if not then keep reading.
Serves 4 as a side or appetizer
150g / 5 oz tomatoes, different sizes and colors
1-2 bell peppers
1 red onion
1-2 cloves garlic
1 tsp dried chili flakes
1 tbsp chopped parsley
2 tbsp white wine vinegar
3 tbsp olive oil
Dice and slice the cucumber, peppers and tomatoes, make sure to cut them in different sizes and shapes, this will make the salad look much better. Peel and thinly slice the red onion and garlic. Combine all vegetables and add olive oil, chili, red onion, garlic, parsley, vinegar, salt and pepper and then let marinate for at least one hour.
It’s fine to let it marinade for longer but serve it the same day as you made it, in my opinion it loses it’s freshness otherwise. When time for serving taste the salad and adjust the seasoning if necessary. Serve.