Gazpacho Salad
Caitlin Bensel
Marsha Stout put together the ingredients for this salad one hot summer day when she wanted something quick and cool.
How to Make It
1
In a bowl, mix vinegar, oil, salt, pepper, and garlic powder. Stir in tomatoes, cucumber, bell peppers, celery, onion, radishes, and cilantro. Chill until cold, at least 1 hour, or up to 4 hours.
Ingredients
1 1/2 tablespoons red wine vinegar
1 1/2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 cups chopped seeded firm-ripe tomatoes
1 cup diced (1/4 in.) peeled, seeded cucumber
1/2 cup each diced (1/4 in.) red, green, and yellow bell peppers
1/3 cup thinly sliced celery
1/3 cup minced red onion
1/4 cup thinly sliced radishes
2 tablespoons chopped fresh cilantro
Directions
1
In a bowl, mix vinegar, oil, salt, pepper, and garlic powder. Stir in tomatoes, cucumber, bell peppers, celery, onion, radishes, and cilantro. Chill until cold, at least 1 hour, or up to 4 hours.
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