Gazpacho Salad

This side dish from Anne Quatrano (BNC class of 1995) celebrates the best of summer with a combination of chilled gazpacho and chunky, fresh vegetables.


    • 2 medium English cucumbers
    • 2 pounds heirloom tomatoes
    • 2 tablespoons fresh lime juice
    • 2 tablespoons fresh basil leaves, plus more for garnish
    • 2 medium garlic cloves, smashed
    • 1/4 cup white balsamic vinegar, divided
    • 3/4 cup thinly sliced red onion, rinsed under cold water
    • 1 1/4 teaspoons fine sea salt, divided, plus more to taste
    • 2 medium-size orange or yellow bell peppers, finely chopped (about 3/4 cup)
    • 2 tablespoons extra-virgin olive oil


  1. Peel cucumbers; reserve peels. Cut cucumbers in half lengthwise; remove and reserve seeds. Cut cucumbers into 1/2-inch slices (about 4 cups); set aside. Cut tomatoes in half lengthwise; remove and reserve seeds. Cut tomatoes into 3/4-inch pieces (about 5 cups).
  2. Combine 1 1/2 cups chopped tomatoes, lime juice, basil, garlic, and 2 tablespoons vinegar in a blender. Add reserved tomato seeds, cucumber peels, and cucumber seeds. Process until smooth, about 30 seconds. Line a fine wire-mesh strainer with a double layer of cheesecloth. Pour mixture through strainer into a medium bowl; discard solids. Season dressing with salt to taste.
  3. Combine onion, 1/4 teaspoon salt, and remaining 2 tablespoons vinegar in a large bowl; toss to coat. Add bell peppers, reserved cucumber slices, remaining chopped tomatoes, and remaining 1 teaspoon salt; toss to combine. Stir in tomato-cucumber dressing. Let stand for 20 minutes, stirring occasionally. Drizzle with oil, and season with salt to taste. Garnish with basil. Serve salad using a slotted spoon.