Garden Gazpacho Salad
Bursting with vibrant, garden-fresh flavors, this Garden Gazpacho Salad is a no-cook masterpiece perfect for hot summer days. Combining crisp cucumber, juicy tomatoes, and sweet bell peppers with a zesty homemade vinaigrette featuring olive oil, red wine vinegar, and a touch of honey, this salad delivers the refreshing essence of gazpacho in every bite—no blender required! Fresh herbs like parsley and basil add aromatic brightness, while a quick chill in the fridge lets all the flavors meld together beautifully. Ready in just 20 minutes, this healthy, gluten-free recipe makes a light yet satisfying starter or side dish that’s ideal for picnics, BBQs, or any occasion. Serve it chilled and watch it become the centerpiece of your summer table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 large Cucumber
- 3 medium Tomato
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 0.5 medium Red onion
- 1 clove Garlic
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh basil
- 3 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 1 tablespoon Lemon juice
- 1 teaspoon Honey
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Wash and dry all vegetables and herbs before starting.
Peel the cucumber and dice it into small, bite-sized pieces. Transfer to a large mixing bowl.
Core and dice the tomatoes, red bell pepper, and green bell pepper. Add these to the mixing bowl with the cucumber.
Finely dice the red onion and mince the garlic. Add both to the mixing bowl.
Chop the fresh parsley and basil, reserving a small amount for garnish, and add the rest to the bowl.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey, salt, and black pepper to create the vinaigrette.
Pour the vinaigrette over the vegetables and toss until everything is evenly coated.
Taste and adjust seasoning as necessary with additional salt or pepper.
Cover the bowl and refrigerate the salad for at least 15 minutes to allow the flavors to meld.
Before serving, give the salad a quick toss and garnish with the reserved parsley and basil.
Serve chilled as a refreshing starter or side dish.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4726 mg | 206% | |
| Total Carbohydrate | 71.0 g | 26% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 50.1 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 173 mg | 13% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1761 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
