Gazpacho Salad with Cannellini Beans and Feta

Gazpacho Salad with Cannellini Beans and Feta Recipe
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke


4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 205
Caloriesfromfat 30 %
Fat 6.8 g
Satfat 2.2 g
Monofat 3.1 g
Polyfat 1.1 g
Protein 8.8 g
Carbohydrate 29 g
Fiber 8.4 g
Cholesterol 9 mg
Iron 3.7 mg
Sodium 512 mg
Calcium 157 mg


3 tablespoons tomato juice
2 tablespoons red wine vinegar
1 tablespoon extravirgin olive oil
1 teaspoon sugar
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 garlic clove, minced
6 cups gourmet salad greens
2 cups diced tomato (about 1 pound)
1 cup diced cucumber
1/2 cup thinly sliced fresh basil
1/3 cup (1 1/2 ounces) crumbled feta cheese
1/3 cup chopped green bell pepper
1/4 cup thinly sliced green onions
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained


To prepare dressing, combine first 8 ingredients, stirring well with a whisk.

To prepare salad, combine salad greens and remaining ingredients in a large bowl. Add dressing mixture, tossing gently to combine. Serve immediately.

Jean and Mike Kressy,

Cooking Light

June 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note