Gazpacho Salad with Croutons

Name: Gazpacho Salad with Croutons
Prep time: 15 min
Total time: 25 min
Ingredients: 0.25 small sweet onion, such as Vidalia, or red onion, diced (¼ cup); 1 small clove garlic, peeled; 1 teaspoon Dijon mustard; 1 tablespoon sherry vinegar; 0.333 cup extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 pound small tomatoes, such as Campari, sliced crosswise; 1 yellow bell pepper, seeded and cut into 1-inch pieces; 1 mini cucumber, cut into ½-inch half-moons; 2 slices country-style bread (2 ounces), crusts removed

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By

Martha Stewart

Updated on August 7, 2017

Prep Time:

15 mins

Total Time:

25 mins

Servings:

4

Roasted Marcona almonds and briny green olives are the perfect cocktail-hour accompaniments to this salad. Serve it with a bright Spanish white or rose, like Verdejo or Rioja rosado.

Ingredients

¼ small sweet onion, such as Vidalia, or red onion, diced (¼ cup)
1 small clove garlic, peeled
1 teaspoon Dijon mustard
1 tablespoon sherry vinegar
⅓ cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound small tomatoes, such as Campari, sliced crosswise
1 yellow bell pepper, seeded and cut into 1-inch pieces
1 mini cucumber, cut into ½-inch half-moons
2 slices country-style bread (2 ounces), crusts removed

Directions

Place onion in a small bowl of ice water. Let stand 10 minutes, then drain and pat dry.
Using a Microplane, finely grate garlic into a small bowl. Whisk in Dijon and vinegar. Slowly drizzle in oil in a steady stream, whisking until emulsified. Season with salt and pepper.
Arrange tomatoes, pepper, cucumber, and onion on a platter. Toast bread, then cut into 1/2-inch cubes and sprinkle over salad. Season with salt and pepper and drizzle with vinaigrette; serve.

Christopher Testani

Originally appeared: Martha Stewart Living, July/August 2017