Gazpacho Salad Recipe

Gazpacho Salad Recipe

  • 4 tomatoes, seeded and diced
  • 2 cucumbers, peeled and diced
  • 2 green peppers, diced
  • 1 medium onion, diced
  • 1 (2.25 ounce) can sliced ripe olives, drained
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • DRESSING:
  • 1/2 cup olive oil
  • 1/4 cup white vinegar
  • 1/4 cup lemon juice
  • 1 tablespoon chopped fresh parsley
  • 2 garlic cloves, minced
  • 2 teaspoons chopped green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  1. In a 1-1/2-quart bowl, layer one-third to one-half of the tomatoes, cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two or three more times.
  2. In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon.
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