Typically, when you hear Gazpacho you think of soup.  But it turns out, it also works great as a salad.  The fresh, crisp vegetables, spicy/sweet dressing and a touch of Spanish rice for substance, all come together to create a wonderfully light meal for two.  

Gazpacho Salad 
Total Time: 40 minutes
Prep: 15 minutes
Cook: 25 minutes (for the rice)
What you'll need
For the Salad
1 cup grape tomatoes
1/4 red onion, diced
1 bell pepper (any color), seeds removed and diced
1 cucumber, diced
2 cups baby spinach
1 cup uncooked Spanish rice 

For the Dressing 
2 tablespoons red wine vinegar
3 tablespoons olive oil 
1 teaspoon spicy brown mustard
1 teaspoon honey 
pinch of red pepper flakes 
salt and pepper

1. Cook rice according to package directions.
2. Add spinach to a large mixing bowl.  Top with cucumber, onion, bell pepper and tomatoes. 

3. Once rice is cooked, add it to the top of the salad.  
4. In a separate bowl, mix together dressing ingredients.  
5. Pour desired dressing amount over the salad.  Toss well.  Serve and enjoy!
Recipe adapted from the Food Network's The Neelys Gazpacho Salad 

12/01/2011 16:21

What a great idea! I love salads that have some kind of grain in them!

12/02/2011 09:26

What a delicious salad, this looks incredible! If you haven't already, feel free to stop by my blog and check out the $50 Williams-Sonoma gift card giveaway going on right now! xoxo

12/02/2011 13:04

Thanks Kelly! I just entered your giveaway. Your blog is so great. I'm really looking forward to following you.


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