Description
A recipe for Gazpacho Salad

Ingredients

• Dressing:
  
• 2-3 teaspoons minced garlic, mashed to a paste with a little salt
  
• 2 tablespoons sherry vinegar
  
• 1 tablespoon Worcestershire sauce
  
• 1/2 teaspoon sugar
  
• 4 tablespoons extra-virgin olive oil
  
• salt and pepper
  
• Salad:
  
• 5 large heirloom tomatoes, seeded and cut into large dice
  
• 1/3 cup diced sweet red onion
  
• 2-3 hard-cooked large Organic Valley eggs, diced
  
• 3-4 tablespoons chopped fresh flat-leaf parsley
  
• 1/2 cup diced peeled, seeded cucumber
  
• 1/2 cup diced green pepper
  
• 1/4-1/2 cup Organic Valley Shredded Parmesan or crumbled Feta Cheese

Preparation
Mix first four dressing ingredients; whisk in olive oil and season with salt and pepper to taste. Layer salad ingredients, except the cheese, in a clear glass dish or straight-sided glass bowl in the order listed above, lightly sprinkling every other layer with salt and pepper. Drizzle dressing evenly over the salad and chill it, if desired, 1 to 2 hours. Sprinkle with Parmesan or Feta and toss gently just before serving.

Nutrition
no information available

Serves
Makes: 4 to 6 servings

Variations
no information available