Green Gazpacho Salad
Inspired by the ingredients for a traditional Spanish green gazpacho, this refreshing salad is served with a sherry, parsley, and tarragon dressing.
Source: Martha Stewart Living, June 2001
- 1/2 cup slivered almonds
- 4 ounces of a baguette or other French bread, cut into 1/2-inch cubes (1 1/2 cups)
- 1 yellow tomato, seeded, cut in 1/2-inch dice
- 1 green bell pepper, seeded, cut into 1/2-inch dice
- 1 cucumber, peeled, seeded, and cut into 1/2-inch dice
- 2 stalks celery, cut into 1/2-inch dice
- 1 small red onion, cut into 1/2-inch dice
- 2 scallions, thinly sliced
- 1 cup (about 6 ounces) green seedless grapes, cut in half
- 1/4 cup finely chopped flat-leaf parsley
- 2 tablespoons finely chopped tarragon
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry or white-wine vinegar
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 1 head Boston or butter lettuce, torn into bite-size pieces
Preheat oven to 350 degrees. Place nuts on a rimmed baking sheet and bread cubes on a baking sheet; toast until nuts are aromatic and bread is dried and barely golden, about 7 minutes; set aside.
In a large bowl, combine tomato, pepper, cucumber, celery, red onion, scallions, grapes, parsley, tarragon, half the almonds, and the bread cubes. Drizzle with olive oil and vinegar. Add the salt and pepper. Toss well to combine. Let sit for 30 minutes for flavors to blend. Serve over lettuce garnished with remaining almonds.