Gazpacho Salad

Name: Gazpacho Salad
Yield: Serves 8
Cuisine: Spanish
Ingredients: ¾ cup extra virgin olive oil; 800 g firm ripe tomatoes, cut into cubes; 1 cucumber, seeded and diced; 1 red and 1 yellow pepper, finely diced; 1 red and 1 yellow pepper, finely diced; ¾ cup red onion, finely chopped; 1 cup seedless green grapes, cut in half; 30 g mint or basil; 30 g mint or basil; 4 cups day-old artisanal bread, torn into bite-sized chunks; 2 tsp coarse sea salt; 4 cloves garlic; ¼ cup red wine vinegar, or more to taste; 1 tsp cumin seeds

Preparation info

Serves
8

Difficulty
Easy

Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

About

“What do you do with the inside of your rolls?” Here’s what we do: we tear them into bite sized chunks and toast them slowly to make croutons for various salads. You can omit the croutons in this salad and it will be just as good.

Ingredients

4 cups day-old artisanal bread, torn into bite-sized chunks
4 cloves garlic
2

Europe
Spain
Mediterranean
Vegan

Method

Preheat the oven to 180°C. Toss the torn bread in a little olive oil and arrange in a single layer on a baking sheet and bake until they are golden, about 8–10