Gazpacho Salad

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A take-off on the classic chilled soup from Spain, this gazpacho-inspired salad provides an excellent option for any summer soiree. Fresh garlic and parsley, extra-virgin olive oil, heirloom tomatoes, diced cucumber and green bell pepper come together with organic eggs and cheese to create a salad with much of the stellar health benefits of its liquid cousin.


  • 2-3 teaspoons minced, mashed to a paste with a little salt garlic
  • 2 tablespoons sherry vinegar
  • 1 tablespoon Worcestershire sauce
  • 12 teaspoon sugar
  • 4 tablespoons extra virgin olive oil
  • salt & pepper
  • 5 heirloom tomatoes, seeded and cut into large dice (large)
  • 13 cup diced sweet red onion
  • 2-3 Organic Valley large eggs, hard cooked, diced
  • 3-4 tablespoons chopped fresh flat-leaf parsley
  • 12 cup diced, peeled, seeded cucumber
  • 12 cup diced green pepper
  • 14-1 cup Organic Valley Shredded Parmesan (or crumbled Feta Cheese)


Mix first four dressing ingredients; whisk in olive oil and season with salt and pepper to taste.

Layer salad ingredients, except the cheese, in a clear glass dish or straight-sided glass bowl in the order listed above, lightly sprinkling every other layer with salt and pepper. Drizzle dressing evenly over the salad and chill it, if desired, 1 to 2 hours.

Sprinkle with Parmesan or Feta and toss gently just before serving.

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