Gazpacho Salad

Provided by Barbara Scott-Goodman, The Beach House Cookbook

Adapted by StarChefs.com

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Prep: 4 hr., 15 mins
Cook: 15 mins
Ready in:

Serves:

Ingredients

2 large tomatoes, coarsely chopped
3 small cucumbers, peeled, seeded and coarsely chopped
1 green bell pepper, seeded, deveined, and diced
1 red bell pepper, seeded, deveined, and diced
3 scallions, trimmed and minced
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon red wine vinegar
1 teaspoon balsamic vinegar
3 tablespoon olive oil
2 clove garlic, thinly sliced
3 cup 1/2-inch bread cubes
Kosher salt and freshly ground black pepper
Romaine lettuce leaves, for serving

Cooking Instructions

Put the tomatoes, cucumbers, green and red peppers, scallions, parsley, and vinegars in a large bowl and toss gently to combine. Cover and chill for 3 or 4 hours.

Heat 2 Tablespoons of the olive oil in a skillet or sauté pan, add the garlic, and cook over medium heat until golden, about 2 minutes. Add the bread cubes and cook over medium-high heat, stirring often, until lightly browned, about 7 to 8 minutes. Turn the heat down if the bread is browning too fast. Drain on paper towels.

Remove the salad from the refrigerator, add the remaining 1 Tablespoon olive oil and salt and pepper to taste, stir gently but well. Taste and adjust the seasonings, if necessary.

To Serve:

Divide the lettuce leaves among four shallow soup bowls. Spoon the salad over them and top with the croutons.