Gazpacho Salad
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.
Servings: 4
Ingredients:
Dressing:
2-3 teaspoons minced garlic, mashed to a paste with a little salt
2 tablespoons sherry vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon sugar
4 tablespoons extra-virgin olive oil
salt and pepper
Salad:
5 large heirloom tomatoes, seeded and cut into large dice
1/3 cup diced sweet red onion
2-3 hard cooked large Organic Valley eggs, diced
3-4 tablespoons chopped fresh flat-leaf parsley
1/2 cup diced peeled, seeded cucumber
1/2 cup diced green pepper
1/4-1/2 cup Organic Valley Shredded Parmesan or crumbled Feta Cheese
Instructions:
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
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