Refreshing Summer Gazpacho Salad

Here’s a great new recipe I tried from onceuponachef for a salad version of gazpacho – no food processor or bowls needed, but the same great refreshing taste. It makes an easy barbeque side dish, or a salsa alternative to have with chips. I shared it with friends at a dinner with empanadas and other fixings and it was a great accompaniment.

And what a great way to feed your gut microbiome with produce of many colors, including onions, part of the allium family. This family, including scallions, shallots, leeks and chives, is particularly rich in quercetin and sulfur compounds that may help protect against cancer. Our best bet is to eat a broad variety of whole plant foods to keep our microbiome diverse and abundant!

The original recipe, called for using full-sized tomatoes and separating out the juice and seeds, but I’ve made it several times using cherry and grape tomatoes – it was easy and delicious. Feel free to add other herbs, or adjust otherwise to your tastes. Allow at least 1.5 hours to chill. It starts to look soggy by the following day, but still tastes great. If you need to make the salad a day ahead, don’t mix in the dressing until a few hours before serving. Top with fresh cilantro for the best look!

Serves ~ 10-12 as a side dish

INGREDIENTS

• 1 cup diced red onion, from 1 small red onion
• 3 lbs tomatoes (easiest with cherry or grape tomatoes – each into 4-6 pieces)
• 1 English (or hothouse) cucumber, seeded and diced (no need to peel)
• 1 red bell pepper, seeded and diced
• 1 yellow bell pepper, seeded and diced
• 1 teaspoon Tabasco
• 3 tablespoons balsamic vinegar, best quality
• ¼ cup extra-virgin olive oil, best quality
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup chopped fresh cilantro (okay to substitute flat-leaf parsley)

INSTRUCTIONS

1. Place the diced onions in a small bowl and cover with cold water. Let soak for 10 minutes, then drain. (I omitted this step, but if you want to cut the ‘bite’ of the onion, feel free.)
2. Cut the tomatoes into 1/4-1/2″ pieces. Do the same with the cucumber and peppers. Toss with the dressing – Tabasco, oil, vinegar, salt and pepper. You can add the cilantro now, but reserve at least some for just before serving .
3. Chill the salad in the refrigerator for at least 1½ hours and up to 4 hours to allow the flavors to marry. During this time, the vegetables will exude more juice so you’ll need to taste and adjust the seasoning with salt, pepper, balsamic vinegar, and more Tabasco before serving, if necessary. Top with additional cilantro and mix it in before serving.

NUTRITION INFORMATION

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• Per serving (8 servings)
• Serving size:about 1 1/2 cups
• Calories:120
• Fat:7 g
• Saturated fat:1 g
• Carbohydrates:13 g
• Sugar:7 g
• Fiber:3 g
• Protein:2 g
• Sodium:307 mg
• Cholesterol:0 mg