Caitlin Bensel

YieldsMakes 5 cups; 4 to 6 servings
AuthorMarsha Stout, Benicia, CA,
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.

Gazpacho Salad