Description
A refreshing salad that combines the classic flavors of gazpacho with the delightful textures of fresh vegetables.
Ingredients
Scale
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Start by gathering your vibrant array of vegetables. In a large mixing bowl, combine the halved cherry tomatoes, diced cucumber, and both diced bell peppers. The colorful combination will bring a lively vibe to your dish.
- Next, finely chop the red onion and mince the garlic, adding them to the bowl. This step is crucial, as it sets the foundation for the flavor. The combination of these fresh ingredients will give your salad a crisp and refreshing crunch.
- In a separate small bowl, whisk together the red wine vinegar, extra-virgin olive oil, and fresh lemon juice. This zesty dressing is what ties all the components of your salad together, enhancing the flavors and adding a delightful tang. Season it with salt and black pepper to your taste.
- Now that your vegetables and dressing are ready, pour the dressing over the chopped vegetable mixture. Use a spatula or wooden spoon to gently toss everything together, ensuring that each piece of vegetable is well-coated with the dressing.
- Once combined, sprinkle chopped fresh parsley over the top for an added touch of flavor and a burst of color. To let the flavors meld beautifully, cover the bowl and refrigerate for at least 30 minutes before serving.
Notes
This salad keeps well in the refrigerator for a day or two, making it a great option for meal prep.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
Nutrition
- Calories: 150 kcal
- Sodium: 200 mg
- Protein: 2 g