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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.

  • Prep:
  • Total Time:
  • Servings: 4
gazpacho salad with croutons

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


  1. Place onion in a small bowl of ice water. Let stand 10 minutes, then drain and pat dry.

  2. 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.

  3. 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.

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