Gazpacho Salad with Tomato Vinaigrette

Randy Mayor; Lydia DeGaris-Pursell

You can serve this refreshing salad like a salsa with chips.

Yield: 5 servings (serving size: 3/4 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 57
  • Calories from fat: 49%
  • Fat: 3.1g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.3g
  • Carbohydrate: 7.7g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 0.7mg
  • Sodium: 171mg
  • Calcium: 20mg

Ingredients

  • Vinaigrette:
  • 3 tablespoons tomato juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon extravirgin olive oil
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 to 1/2 teaspoon hot sauce
  • 1/8 teaspoon freshly ground black pepper
  • Salad:
  • 2 cups (1/2-inch) diced tomato (about 1 pound)
  • 1 1/2 cups (1/2-inch) diced cucumber
  • 1/2 cup (1/4-inch) diced green bell pepper
  • 2 tablespoons minced shallots
  • 2 tablespoons coarsely chopped fresh basil

Preparation

  1. To prepare vinaigrette, combine first 7 ingredients, stirring with a whisk.
  2. To prepare salad, combine tomato, cucumber, bell pepper, shallots, and basil in a large bowl. Add vinaigrette; toss gently to coat.
My Notes

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

Add Note

Gazpacho Salad with Tomato Vinaigrette Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy