Gazpacho Salad

Name: Gazpacho Salad
Total time: 40 min
Ingredients: 2 medium English cucumbers; 2 pounds heirloom tomatoes; 2 tablespoons fresh lime juice; 2 tablespoons fresh basil leaves, plus more for garnish; 2 medium garlic cloves, smashed; 1/4 cup white balsamic vinegar, divided; 3/4 cup thinly sliced red onion, rinsed under cold water; 1 1/4 teaspoons fine sea salt, divided, plus more to taste; 2 medium-size orange or yellow bell peppers, finely chopped (about 3/4 cup); 2 tablespoons extra-virgin olive oil

3.0

(1)

5 Reviews

This side dish from Anne Quatrano (BNC class of 1995) celebrates the best of summer with a combination of chilled gazpacho and chunky, fresh vegetables. “It’s a perfect way to highlight all that is right about summer vegetables at their peak,” Quatrano says. “We utilize tomato scraps for a juicy vinaigrette, and all the bounty of the summer can be combined in a delicious and healthy salad.” For a meatier bite, substitute melted lardo for extra-virgin olive oil in the dressing. Leftover tomato-cucumber water works well in a savory cocktail with crisp blanco tequila.

By

Anne Quatrano

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Ingredients

2 medium English cucumbers
2 pounds heirloom tomatoes
2 tablespoons fresh lime juice
2 tablespoons fresh basil leaves, plus more for garnish
2 medium garlic cloves, smashed
1/4 cup white balsamic vinegar, divided
3/4 cup thinly sliced red onion, rinsed under cold water
1 1/4 teaspoons fine sea salt, divided, plus more to taste
2 medium-size orange or yellow bell peppers, finely chopped (about 3/4 cup)
2 tablespoons extra-virgin olive oil

Directions

Peel cucumbers; reserve peels. Cut cucumbers in half lengthwise; remove and reserve seeds. Cut cucumbers into 1/2-inch slices (about 4 cups); set aside. Cut tomatoes in half lengthwise; remove and reserve seeds. Cut tomatoes into 3/4-inch pieces (about 5 cups).
Combine 1 1/2 cups chopped tomatoes, lime juice, basil, garlic, and 2 tablespoons vinegar in a blender. Add reserved tomato seeds, cucumber peels, and cucumber seeds. Process until smooth, about 30 seconds. Line a fine wire-mesh strainer with a double layer of cheesecloth. Pour mixture through strainer into a medium bowl; discard solids. Season dressing with salt to taste.
Combine onion, 1/4 teaspoon salt, and remaining 2 tablespoons vinegar in a large bowl; toss to coat. Add bell peppers, reserved cucumber slices, remaining chopped tomatoes, and remaining 1 teaspoon salt; toss to combine. Stir in tomato-cucumber dressing. Let stand for 20 minutes, stirring occasionally. Drizzle with oil, and season with salt to taste. Garnish with basil. Serve salad using a slotted spoon.