Gazpacho Salad with Croutons

Prep Time:
15 mins
Total Time:
25 mins

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.


  • 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

  • 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


  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.

    gazpacho salad with croutons
    Christopher Testani
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