Gazpacho Salad

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Serves: 4


2 cups (500 mL) cubed (3/4-inch/2 cm) day-old rustic bread
2 cloves garlic, minced
3 tbsp (45 mL) extra-virgin olive oil
2 tbsp (25 mL) sherry vinegar or red wine vinegar
1/2 tsp (2 mL) salt
Pinch each pepper and crumbled dried rosemary
3 medium Ontario Greenhouse Tomatoes
Half Ontario Greenhouse Cucumber, chopped
1 Ontario Greenhouse Sweet Yellow Pepper, chopped
3 green onions, sliced

Preparation Instructions:

Arrange bread cubes in single layer on rimmed baking sheet. Bake in 350°F (180°C) oven for 8 to 10 minutes or until golden brown, turning once. Cool.

Combine garlic, oil, vinegar, salt, pepper and rosemary.

Cut tomatoes in half crosswise and gently squeeze out seeds; cut into 3/4-inch (2 cm) pieces. Place in large bowl; add cucumber, yellow pepper, green onions and croutons. Pour dressing over top; toss well but gently. Let stand 5 minutes to soften croutons.

Nutritional Information: 1 Serving

Protein: 3.0 grams
Fat: 11.0 grams
Carbohydrate: 18.0 grams
Calories: 178
Fibre: 2.0 grams

Image and recipe provided by Foodland Ontario. For more information and recipes ideas, visit