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Gazpacho Salad Recipe
Everything you love about gazpacho is reimagined in this refreshing gazpacho salad. Easy to make and so satisfyingly crispy and delicious!
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
8
servings
Calories
149
kcal
Author
Rachel Gurk
Ingredients
Vinaigrette
3
tablespoons
red wine vinegar
¼
cup
extra virgin olive oil
1
teaspoon
minced fresh garlic
½
teaspoon
kosher salt
¼
teaspoon
coarse ground black pepper
Salad
¾
cup
diced red onion
2
cups
chopped tomatoes, seeds removed
1
cup
diced English cucumber
½
cup
diced green bell pepper
½
cup
frozen corn kernels, thawed
4
cups
croutons
1
medium head romaine lettuce, torn into bite-sized pieces (6 cups)
Instructions
In large bowl, whisk together vinegar, olive oil, garlic, salt and pepper. Stir in onion.
Add tomatoes, cucumber, green pepper and corn. Toss lightly. refrigerate until ready to serve.
To serve, add croutons and lettuce to the bowl. Toss well. Serve immediately.
Video
Notes
Make Ahead Tip:
Prepare salad, leaving lettuce and croutons out, up to a day ahead and refrigerate. Just before serving, stir in croutons and lettuce.
Salad is best served immediately but can be stored in fridge for up to 1 day. Lettuce and croutons will be soggy.
Make this salad a main course:
Add
cooked shrimp
, canned beans, hard boiled egg, canned tuna, cubed sharp cheese such as Manchego, or
grilled chicken
.
Optional Add-Ons:
black or kalamata olives, diced avocado,
jalapeño pepper, fresh herbs such as parsley, dill, chives, or basil.
Nutrition
Calories:
149
kcal
|
Carbohydrates:
17
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
254
mg
|
Potassium:
198
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
689
IU
|
Vitamin C:
15
mg
|
Calcium:
24
mg
|
Iron:
1
mg