Food & Cooking Recipes Salad Recipes Gazpacho Salad with Croutons Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 7, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 25 mins Servings: 4 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. Ingredients 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 ⅓ 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 Directions 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. Christopher Testani Rate it Print