Gazpacho Salad
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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)
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Preparation
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.
Step 7
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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.
