Gazpacho Salad with Croutons

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Roasted Marcona almonds and briny green olives are the perfect cocktail-hour accompaniments to this salad. Serve it with a bright Spanish white or rose, like Verdejo or Rioja rosado.

25 mins 15 mins 4
TOTAL TIME PREP SERVINGS

INGREDIENTS

  • 1/4 small sweet onion, such as Vidalia, or red onion, diced (1/4 cup)
  • 1 small clove garlic, peeled
  • 1 teaspoon Dijon mustard
  • 1 tablespoon sherry vinegar
  • 1/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 pound small tomatoes, such as Campari, sliced crosswise
  • 1 yellow bell pepper, seeded and cut into 1-inch pieces
  • 1 mini cucumber, cut into 1/2-inch half-moons
  • 2 slices country-style bread (2 ounces), crusts removed

DIRECTIONS
1. Place onion in a small bowl of ice water. Let stand 10 minutes, then drain and pat dry.

2. Using a Microplane, finely grate garlic into a small bowl. Whisk in Dijon and vinegar. Slowly drizzle in oil in a steady stream, whisking until emulsified. Season with salt and pepper.

3. Arrange tomatoes, pepper, cucumber, and onion on a platter. Toast bread, then cut into 1/2-inch cubes and sprinkle over salad. Season with salt and pepper and drizzle with vinaigrette; serve.



Source: www.marthastewart.com

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