Gazpacho Salad with Croutons
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.
- Total Time:
- Servings: 4
Photography: Christopher Testani
Source: Martha Stewart Living, July/August 2017
- 1/4 small sweet onion, such as Vidalia, or red onion, diced (1/4 cup)
- 1 small clove garlic, peeled
- 1 teaspoon Dijon mustard
- 1 tablespoon sherry vinegar
- 1/3 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 1/2-inch half-moons
- 2 slices country-style bread (2 ounces), crusts removed
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.