Organic Valley, a farmer owned organic dairy cooperative.
1834 Owners Strong
Gazpacho Salad
- Servings
- 4
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.
Ingredients
- 2-3 teaspoons minced, mashed to a paste with a little salt garlic
- 2 tablespoons sherry vinegar
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon sugar
- 4 tablespoons extra virgin olive oil
- salt & pepper
- 5 heirloom tomatoes, seeded and cut into large dice (large)
- 1⁄3 cup diced sweet red onion
- 2-3 Organic Valley large eggs, hard cooked, diced
- 3-4 tablespoons chopped fresh flat-leaf parsley
- 1⁄2 cup diced, peeled, seeded cucumber
- 1⁄2 cup diced green pepper
- 1⁄4-1 cup Organic Valley Shredded Parmesan (or crumbled Feta Cheese)
Directions
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.
Copyright by Terese Allen
Comments
Post a Comment