Gazpacho Salad Recipe

Name: Gazpacho Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium ripe tomatoes, seeds removed; 1 red onion; 1 yellow bell pepper, seeds removed; 1 red bell pepper, seeds removed; 1 cucumber; 2 (6-ounce) packages baby spinach; Red Wine Vinaigrette, recipe follows; 1/2 cup red wine vinegar; 1 tablespoon Creole mustard; 1 tablespoon honey; 3/4 cup olive oil; Pinch red chili flakes; Kosher salt and freshly ground black pepper

Servings: persons

3 medium ripe tomatoes, seeds removed
1 red onion
1 yellow bell pepper, seeds removed
1 red bell pepper, seeds removed
1 cucumber
2 (6-ounce) packages baby spinach
Red Wine Vinaigrette, recipe follows
1/2 cup red wine vinegar
1 tablespoon Creole mustard
1 tablespoon honey
3/4 cup olive oil
Pinch red chili flakes
Kosher salt and freshly ground black pepper

1
Dice tomatoes, red onion, peppers, and cucumber.
2
Add to a medium bowl and mix together.
3
Alternate a layer of vegetables and spinach into a larger bowl.
4
Drizzle with Red Wine Vinaigrette.
5
In a medium bowl, add red wine vinegar, Creole mustard and honey.
6
Whisk together.
7
Slowly whisk in olive oil, to allow mixture to emulsify.
8
Stir in a pinch of chili flakes and salt and pepper, to taste.

469

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 medium ripe tomatoes, seeds removed, 1 red onion, 1 yellow bell pepper, seeds removed, 1 red bell pepper, seeds removed, and more.

Yes, Gazpacho Salad falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Gazpacho Salad

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