Gazpacho Salad

[Guest guest]

Like Moby said in his quote, this kind of food just looks better! *lol* The

taste

is pretty wonderful, too. I like to layer this one in a big jar with a wide

opening.

It looks so nice on a buffet table at a potluck picnic. In my opinion, it needs

to be prepared a day ahead so the flavors blend better. It is just so hard for

me to not dip in before it is ready. ;-)

 

Gazpacho Salad

 

4 meduim tomatoes, diced and seeded

2 medium cucumbers, peeled and diced

2 medium peppers, seeded and diced

1 medium onion, diced

1 can (2 1/4 oz) sliced ripe olives, drained

1 tsp salt

1/2 tsp pepper

 

DRESSING:

1/2 cup olive oil

1/4 cup vinegar

juice of 1 lemon (about 1/4 cup)

1 Tbs chopped fresh parsley

2 garlic cloves, minced

2 tsp chopped green onions

1/2 tsp salt

1/4 tsp ground cumin

 

In a 1 1/2 quart glass bowl or jar, layer one-third to one- half of the

tomatoes,

cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two

or three times more. In a small bowl, combine all the dressing ingredients.

Pour over vegetables. Cover and chill several hours or overnight. Yield: 10 to

12 servings