What would you call a salad that has all the flavor and deliciousness of Gazpacho, but lacks the soupiness? Gazpacho Salad, of course, and it’s a great way to show off all the lovely summer vegetables you’ve just lugged home from the Farmer’s Market. Chop ’em up, mix them together and add this salad to your picnic basket. It’s better after it sits for a while, so go play some badminton, read a book, or just lie back on your blanket and enjoy the summer breeze. Helene Cohen Bludman submitted the recipe and we hope she likes our addition of the croutons–we think they give the salad a “Spanish Panzanella” feel. (And we like saying, “Panzanella.”)




1 ½ c. cooked rice, cooled to room temp.

1 c. day-old bread, cubed

1/2c. fresh mushrooms, diced

2 large tomatoes, seeded and diced

½ c. diced cucumber (peeled and seeded)

¼ c. green pepper, diced

¼ c. red pepper, diced

¼ c. sliced green onions

1 Tbsp. fresh parsley, minced

1/4 c. olive oil

2 Tbsp. balsamic vinegar

1 tsp. Tabasco sauce

2 cloves garlic, minced

1 Tbsp. fresh basil, shredded

1/8 tsp. salt, or to taste

1/8 tsp. freshly ground black pepper, or to taste



Preheat oven to 350 degrees. Place the bread cubes on a large rimmed baking sheet and bake until they are just beginning to turn light brown, 8 to 10 minutes, stirring once. Set them aside to cool. Combine rice, vegetables, basil and parsley in a large bowl. Whisk together oil, vinegar, Tabasco, garlic, salt and pepper in small bowl. Pour over rice mixture and toss lightly.

About 5 minutes before serving, add the croutons and toss all together. Makes four servings.



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