Gazpacho Salad

As seen on

Smitten Kitchen

Rating

(0)

Ingredients

4 servings

2 1/2 cups cubed day-old dense country bread (1-inch cubes)
2 medium-size garlic cloves, chopped
1 large pinch of coarse salt (Kosher or sea)
1 small pinch of cumin seeds
3 tablespoons sherry vinegar, preferably aged, or best-quality red wine vinegar, or more to taste
1/3 cup fragrant extra-virgin olive oil
1 2/3 pounds very ripe but firm tomatoes, cut into 3/4-inch cubes
2 small Kirby (pickling) cucumbers, cored, seeded and diced
1/2 cup finely chopped white onion
1/2 cup seedless green grapes, cut in half
About 1/2 cup slivered fresh mint or basil (optional)

Baking Beginner Vegetarian Healthy ...

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode

Click to complete

Step 1

Preheat the oven to 350 degrees.

Step 2

Arrange the bread cubes in a single layer on a large rimmed baking sheet and bake until they are just beginning to turn golden, 8 to 10 minutes, stirring once. Let the bread cubes cool.

Step 3

Place the garlic, salt, and cumin in a mortar and, using a pestle, mash them into a paste. Add the vinegar and olive oil and whisk to mix.

Step 4

Place the toasted bread and the tomatoes, cucumbers, Italian pepper, onion, grapes, and mint, if using, in a large bowl and toss to mix.

Step 5

Add the dressing to the salad and toss to combine well.

Step 6

Let the salad stand for 5 to 10 minutes before serving to allow the bread to soak up the dressing.

Chef’s notes

This salad is similar to a Spanish panzanella, offering a refreshing taste with a unique flavor combination from the cumin and croutons.

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Gazpacho Salad

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Step 6

Chef’s notes

More recipes by Smitten Kitchen