Gazpacho Salad

Recipe Ingredients

3 cups	187g / 6.6oz	Tomato - seeded chopped
1 cup	146g / 5.1oz	Cucumber - peeled chopped
1 cup	146g / 5.1oz	Green bell pepper - chopped
1/4 cup	15g / 0.5oz	Green onion - sliced thinly
1/4 cup	15g / 0.5oz	Purple onion - chopped
2 tablespoons	30ml	Fresh basil - minced
7 1/2 teaspoons	37ml	Red wine vinegar
1 teaspoon	5ml	Olive oil
1 teaspoon	5ml	Dijon mustard
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Pepper
2		Garlic - minced

Recipe Instructions

Combine first 5 ingredients in a bowl; set aside.

Combine basil and next 6 ingredients, stirring with a wire whisk until blended.

Pour over tomato mixture; toss gently. Cover and chill 1 hour.

Source:
Cooking Light, May 1994, page 134

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