Gazpacho Salad -- Round 2

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A day after posting Friday’s recipe for Gazpacho Salad, I came across a second version that’s bursting with bright colors and flavors.


This gazpacho-inspired salad is an excellent choice for any summer soiree. Fresh garlic and parsley, extra-virgin olive oil, heirloom tomatoes, diced cucumber and green bell pepper join organic eggs and cheese to create a salad with many stellar health benefits. The recipe features five cups of tomatoes, which are loaded with both vitamin C and antioxidants.

“This salad has loads of color and flavor—and, best of all, it’s low in fat and calories,” says food columnist Terese Allen, food editor for Organic Valley and author of several Wisconsin-centric cookbooks, including Fresh Market Wisconsin: Recipes, Resources and Stories Celebrating Wisconsin Farm Markets and Roadside Stands and Wisconsin’s Hometown Flavors: A Cook’s Tour of Butcher Shops, Bakeries, Cheese Factories & Other Specialty Markets.

“Vegetables that are grown in the same region and ripen at the same time inherently go together,” Allen says. “That’s especially true in summer, when vibrant ingredients like tomatoes, sweet peppers and fresh herbs burst onto the scene.”

Gazpacho Salad

Makes 4 to 6 servings


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


5 large heirloom tomatoes, seeded and cut into large dice
1/3 cup diced sweet red onion
2–3 hard‑cooked large eggs, diced
3–4 tablespoons chopped fresh flat-leaf parsley
1/2 cup diced cucumber (peeled and seeded)
1/2 cup diced green pepper
1/4-1/2 cup shredded Parmesan or crumbled feta cheese 

  1. Mix first four dressing ingredients; whisk in olive oil, and season with salt and pepper to taste.
  2. 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.
  3. 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.

Recipe and photo courtesy of Organic Valley

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