Summer’s really not my favorite time of year, but one thing I do love about it is proper summer tomatoes. You know, the kind you get from roadside stands (or, if you’re industrious enough, your own garden). One recipe I make over and over this time of year is one my family calls Gazpacho Salad. I’m not sure where the idea of this particular grouping of chopped veggies came from, but we added one of our favorite dressings, and it’s the perfect thing to use up pretty much any combination of summer produce we’ve got.
It’s extremely versatile and delicious. And did I mention easy?
Summer Gazpacho Salad
Chopped vegetables—use equal amounts or your preference:
Tomatoes (make sure you add any juice from the cutting board to mingle in the bowl with the dressing)
Cucumber (peeled or not)
Onion (if you find the taste too strong, soak in cold water for 10 minutes before draining and adding)
Bell pepper (any color or mix of colors)
Dressing:
1/3 cup Canola Oil
3 T. Red Wine Vinegar
1 T. Sugar
1 t. Salt
1/3 t. Pepper
Mix the chopped vegetables, then add dressing to taste (usually I end up with leftover dressing to stash in the fridge until next time—which won’t be long).
Feel free to get creative. Have some leftover corn on the cob? Cut it off and toss it in. Want to add some protein? Throw in a can of beans or some cheese. You could even make it with just the tomatoes and some chopped peaches or watermelon. Or add your favorite herbs or spices. This recipe is super forgiving.
Give it a try with the fresh summer veggies while they last!
Lissa Sloan is the author of Glass and Feathers, a transformational continuation of the traditional Cinderella tale. Her fairy tale poems and short stories have appeared in The Fairy Tale Magazine, Niteblade Magazine, Corvid Queen, Three Ravens Podcast, and anthologies from World Weaver Press. Visit Lissa online at lissasloan.com, or connect on Facebook, Instagram, @lissa_sloan, or Twitter, @LissaSloan.
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