Gazpacho Salad (Non-Traditional) |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 6 |
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I love the freshness of the vegetables in a Gazpacho salad but decided I wanted to add a few extras. The addition of a small amount of cheese makes this salad a bit heartier and lends itself to a satisfying light lunch. Jalapenos are (as always!) a personal choice. The prep time includes chilling time. Ingredients:
2 medium cucumbers, peeled, halved lengthwise, seeded, thinly sliced |
1 teaspoon salt |
1/2 cup olive oil |
1/3 cup white wine vinegar |
1 garlic clove, minced |
1 teaspoon basil, minced |
1 teaspoon salt |
1/2 teaspoon ground pepper |
10 medium mushrooms, sliced |
4 green onions, sliced diagonally |
1/2 cup fresh parsley, minced |
3 large tomatoes, seeded, chopped |
1 medium green pepper, seeded, chopped |
2 jalapenos, seeded, chopped |
1/2 lb swiss cheese, cut into strips |
Directions:
1. Place cucumber slices in a bowl and sprinkle with 1 t. salt. Let stand 30 minutes.
2. In large bowl, combine olive oil, vinegar, garlic, basil, salt and pepper.
3. Add mushrooms and green onions.
4. Drain cucumber slices and pat dry.
5. Add to bowl.
6. Top with parsley and mix gently.
7. Add layer of tomatoes.
8. Add layer of green pepper and jalapeno.
9. Cover. Chill for about 4 hours.
10. Just before serving, toss gently.
11. Serve on 6 plates. Top with slices of swiss cheese.
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