Gazpacho Salad

Preparation info

  • Serves


    • Difficulty


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.


  • 4 cups day-old artisanal bread, torn into bite-sized chunks
  • 4 cloves garlic
  • 2 tsp coarse sea salt
  • 1 tsp cumin seeds
  • ¼ cup red wine vinegar, or more to taste
  • 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
  • ¾ cup red onion, finely chopped
  • 1 cup seedless green grapes, cut in half
  • 30 g mint or basil


    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 minutes. Allow to cool.

    Mash the garlic, salt and cumin in a mortar or on a good board and mash them into a paste. Put the mashed garlic and cumin in a mixing jug. Add the vinegar and olive oil and whisk together to make a dressing.

    Now to assemble, layer the bread, tomatoes, cucumbers, peppers, onion, grapes and herbs. Drizzle the dressing over the salad. The salad will become tossed as it is served. The bread will soak up all the delicious dressing.