I always thought gazpacho salad had corn in it. Since I am eating grain free, I assumed I couldn’t have it. However, in doing a little research, it seems that is totally wrong!
Gazpacho is a Spanish soup normally served cold according to dictionary.com. It has all the same ingredients that my salad has, except it is thickened with bread crumbs. Not sure where I got the corn theme from!
Anyways, this salad is a good use of summer produce! Tomatoes, peppers, cucumber and fresh basil – doesn’t get much better than that!
Print this recipe!
2 cups cherry tomatoes (about 1 pound)
1 cucumber, diced
3 celery stalks, diced
1 red bell pepper, diced, or a handful mini peppers
1/4 red onion, minced (about 1/2 cup)
1 tbsp garlic infused olive oil
1 tbsp balsamic vinegar
1/2 lemon, juiced
salt/pepper to taste
1/4 cup fresh basil, cut in a chiffonade
In a large bowl, combine the veggies (tomatoes, cucumber, celery, pepper, and red onion). Stir to combine carefully. So many colors!
In another small bowl, combine the dressing – olive oil, vinegar, lemon and salt and pepper.
If you haven’t made MJ’s garlic infused olive oil, you must!! It is so good, and really adds to the flavor of this salad! I paid over $15 for a bottle of garlic infused olive oil when I could have made it myself!! (still slapping myself over that one!!)
Pour the dressing over the salad, and stir to combine. Top with the basil. Refrigerate for a few hours before serving to let the flavors combine.
I must admit … the basil is the only part of this salad I grew myself! But that is some pretty awesome basil!
I really loved the sweet little yellow tomatoes – so good! You can mix up the colors of this however you want – I used yellow tomatoes, so I used red peppers… if you use red tomatoes, you could use green peppers – or keep all the colors the same if you want!
Have a great day!