Colorful Gazpacho Salad Recipes

GAZPACHO SALAD

Gazpacho Salad image

Here's a beautiful and tasty way to use garden vegetables. This fresh, colorful salad is great to make ahead and take to a potluck later, after the flavors have had a chance to blend. It's sure to be a success! -Florence Jacoby, Granite Falls, Minnesota

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 10-12 servings.

Number Of Ingredients 16

Ingredients

4 tomatoes, diced and seeded
2 cucumbers, peeled and diced
2 green peppers, seeded and diced
1 medium onion, diced
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon salt
1/2 teaspoon pepper
DRESSING:
1/2 cup olive oil
1/4 cup white vinegar
Juice of 1 lemon (about 1/4 cup)
1 tablespoon chopped fresh parsley
2 garlic cloves, minced
2 teaspoons chopped green onions
1/2 teaspoon salt
1/4 teaspoon ground cumin

Steps:

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. , In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon.

Nutrition Facts : Calories 116 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.

GAZPACHO SALAD

Gazpacho Salad image

From Pampered Chef. With only 7 ingredients, plus salt and pepper, this simple salad is great served with a nice crusty bread. Because it contains no mayonnaise, this salad also travels well for picnics or barbecues.

Provided by Tee Lee

Categories Onions

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 medium tomatoes, diced
1 1/2 medium green bell peppers, diced
1 medium cucumber, coarsely chopped
1/2 cup red onion, chopped
2 -3 garlic cloves, pressed
2 tablespoons olive oil
2 tablespoons red wine vinegar
salt and pepper

Steps:

Combine tomatoes, peppers, cucumbers and onion in a medium bowl.
In a small bowl whisk garlic, olive oil and vinegar until blended.
Pour dressing over vegetables, toss lightly and season with salt and pepper.

GAZPACHO SALAD

Gazpacho Salad image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 20m

Yield 3 to 5 servings

Number Of Ingredients 13

Ingredients

3 medium ripe tomatoes, seeds removed
1 red onion
1 yellow bell pepper, seeds removed
1 red bell pepper, seeds removed
1 cucumber
2 (6-ounce) packages baby spinach
Red Wine Vinaigrette, recipe follows
1/2 cup red wine vinegar
1 tablespoon Creole mustard
1 tablespoon honey
3/4 cup olive oil
Pinch red chili flakes
Kosher salt and freshly ground black pepper

Steps:

Dice tomatoes, red onion, peppers, and cucumber. Add to a medium bowl and mix together.
Alternate a layer of vegetables and spinach into a larger bowl. Drizzle with Red Wine Vinaigrette.
In a medium bowl, add red wine vinegar, Creole mustard and honey. Whisk together. Slowly whisk in olive oil, to allow mixture to emulsify. Stir in a pinch of chili flakes and salt and pepper, to taste.

GAZPACHO SALAD

Gazpacho Salad image

Provided by Food Network Kitchen

Time 20m

Yield 8 servings

Number Of Ingredients 9

Ingredients

3 tomatoes, cut into wedges
2 yellow bell peppers, roughly chopped
1 English cucumber, sliced
1/3 cup tomato juice
1/4 cup extra-virgin olive oil
3 tablespoons sherry vinegar
Kosher salt and freshly ground pepper
1 tablespoon minced fresh chives
1 shallot, thinly sliced Flaky sea salt

Steps:

Toss the tomatoes, bell peppers, cucumber, tomato juice, olive oil and sherry vinegar in a large bowl; season with kosher salt and pepper.
Sprinkle the salad with the chives, shallot and flaky sea salt.

GAZPACHO PASTA SALAD

Gazpacho Pasta Salad image

Tangy lime brightens the flavor of this colorful medley of fresh veggies.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 35m

Yield 14

Number Of Ingredients 15

Ingredients

1 package (16 oz) bow-tie (farfalle) pasta
2 large tomatoes, seeded, coarsely chopped (2 cups)
1 large cucumber, coarsely chopped (1 1/2 cups)
1 small red bell pepper, coarsely chopped (1/2 cup)
1 small yellow bell pepper, coarsely chopped (1/2 cup)
8 medium green onions, sliced (1/2 cup)
1 green Anaheim chile, seeded, chopped
1 can (2 1/4 oz) sliced ripe olives, drained
1/2 cup finely chopped fresh cilantro
1/2 cup tomato juice
1/4 cup olive or vegetable oil
1/4 cup lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, finely chopped

Steps:

Cook and drain pasta as directed on package. Rinse with cold water; drain.
In large bowl, mix pasta and all remaining salad ingredients.
In small bowl, mix all vinaigrette ingredients until well blended. Pour over salad; toss to mix.

Nutrition Facts : Calories 180, Carbohydrate 30 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 160 mg

COLORFUL QUINOA SALAD

Colorful Quinoa Salad image

My youngest daughter recently learned she has to avoid gluten, dairy and eggs, which gave me a new challenge in the kitchen. I put this quinoa salad together as a side we could all share. We love it for leftovers, too. -Catherine Turnbull, Burlington, Ontario

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

2 cups water
1 cup quinoa, rinsed
2 cups fresh baby spinach, thinly sliced
1 cup grape tomatoes, halved
1 medium cucumber, seeded and chopped
1 medium sweet orange pepper, chopped
1 medium sweet yellow pepper, chopped
2 green onions, chopped
DRESSING:
3 tablespoons lime juice
2 tablespoons olive oil
4 teaspoons honey
1 tablespoon grated lime zest
2 teaspoons minced fresh gingerroot
1/4 teaspoon salt

Steps:

In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork. Transfer to a large bowl; cool completely., Stir spinach, tomatoes, cucumber, peppers and green onions into quinoa. In a small bowl, whisk dressing ingredients until blended. Drizzle over quinoa mixture; toss to coat. Refrigerate until serving.

Nutrition Facts : Calories 143 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

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