Layered Gazpacho Salad Recipes

Steps:

• In a 1-1/2-quart bowl, layer one-third to one-half of the tomatoes, cucumbers, green peppers, onion, olives, salt and pepper. Repeat layers two or three more times. , In a small bowl, combine all dressing ingredients. Pour over vegetables. Cover and chill several hours or overnight. Serve with a slotted spoon.

Steps:

• In tightly covered container, shake all vinaigrette ingredients until well blended.
• In large glass bowl, layer lettuce, tomatoes, cucumbers, bell pepper and onion. Pour vinaigrette over top. Cover and refrigerate 1 to 2 hours to blend flavors. Sprinkle eggs and croutons over salad. Toss before serving.

Steps:

• In tightly covered container, shake all vinaigrette ingredients until well blended.
• In large glass bowl, layer lettuce, tomatoes, cucumbers, bell pepper and onion and beets Pour vinaigrette over top. Cover and refrigerate 1 to 2 hours to blend flavors. Sprinkle eggs and croutons over salad. Toss before serving.

Steps:

• Toss the tomatoes, bell peppers, cucumber, tomato juice, olive oil and sherry vinegar in a large bowl; season with kosher salt and pepper.
• Sprinkle the salad with the chives, shallot and flaky sea salt.

Steps:

• Dice tomatoes, red onion, peppers, and cucumber. Add to a medium bowl and mix together.
• Alternate a layer of vegetables and spinach into a larger bowl. Drizzle with Red Wine Vinaigrette.
• In a medium bowl, add red wine vinegar, Creole mustard and honey. Whisk together. Slowly whisk in olive oil, to allow mixture to emulsify. Stir in a pinch of chili flakes and salt and pepper, to taste.

Steps:

• Prepare barbecue (medium-high heat). Set aside 2 garlic cloves for bread slices. Place remaining garlic on double layer of heavy-duty foil; drizzle 3 tablespoons olive oil over. Fold up and seal packet. Place directly on grill rack and cook until garlic is very tender and golden, about 30 minutes. Open packet; cool garlic.
• Toss shrimp (in shells) and 1 tablespoon oil in medium bowl to coat; sprinkle with salt and pepper. Combine plum tomatoes, green onions, sweet onion, both bell peppers, and 2 tablespoons oil in large bowl; toss to coat. Arrange cucumber halves and bread slices on baking sheet; brush with 2 tablespoons oil. Sprinkle all vegetables with salt and pepper. Grill shrimp until just opaque, about 2 1/2 minutes per side; transfer to another bowl and cool. Grill vegetables until crisp-tender, turning frequently, about 3 minutes for plum tomatoes and green onions, 5 minutes for cucumbers, and 15 minutes for sweet onion and bell peppers. Transfer to large rimmed baking sheet. Grill bread slices until just beginning to crisp and grill marks appear, about 2 1/2 minutes per side. Rub bread with reserved garlic cloves, then discard garlic cloves.
• Peel shrimp; transfer to large bowl. Cut all vegetables and bread into 1/2- to 3/4-inch pieces; add to shrimp along with any accumulated juices. Stir in grilled garlic cloves and grape tomatoes. Whisk vinegar, hot pepper sauce, and remaining 4 tablespoons oil in small bowl; pour over salad and toss to coat.
• Do ahead: Can be made 1 1/2 hours ahead. Let stand at room temperature.
• Stir thinly sliced basil into salad. Season salad to taste with salt and pepper. Serve with lime wedges.

Steps:

• Combine tomatoes, peppers, cucumbers and onion in a medium bowl.
• In a small bowl whisk garlic, olive oil and vinegar until blended.
• Pour dressing over vegetables, toss lightly and season with salt and pepper.

Steps:

• Soak bread in 1/4 cup water 1 minute, then squeeze dry, discarding soaking water.
• Mash garlic to a paste with salt using a mortar and pestle (or mince and mash to a paste with a large knife). Mash garlic paste with bread, yolks, and vinegar using mortar and pestle until smooth (or blend together in a mini food processor). Add oil in a slow stream while stirring constantly (or with motor running) to form a thick sauce. Stir in black pepper.
• Finely chop egg whites. Divide sauce among 4 salad plates and sprinkle with whites. Scatter tomatoes over whites and season with salt, then sprinkle with bell pepper and ham.