Gazpacho Salad

0.0/5 rating (0 votes)

Directions

  1. Salad:

    In a deep bowl or glass jar, arrange alternating layers of:

    2 cucumbers, peeled and finely diced

    4 tomatoes, chopped

    2 green peppers, seeded and finely slivered

    1 onion, finely chopped

    Sprinkle the layers lightly with salt and pepper and intersperse the vegetables with 5 – 6 rolled anchovies and 5 – 6 pitted black olives.

    Dressing:

    Combine in a bowl:

    2 crushed garlic cloves

    A pinch of salt

    Pinch of ground cumin seed

    ¼ c vinegar

    ½ c olive oil

    1 T finely chopped parsley

    2t finely chopped shallots

    Pour the dressing over the salad and chill for 2-3 hours. Sprinkle the salad with the juice of one lemon and serve in chilled bowls.

Leave a comment

You are commenting as guest.