Gazpacho Salad

Take everything you love about gazpacho and skip the blender. This no-cook salad keeps the vegetables in chunky, crisp pieces instead of pureeing them, so you get all those bright summer flavors with actual texture to bite into.

The herb dressing does the real work here. Red wine vinegar, fresh lemon juice, and Dijon mustard create a sharp, tangy base, while oregano and garlic powder round it out. That two-hour chill in the fridge isn’t optional: it gives the dressing time to soak into every piece of tomato, cucumber, and bell pepper.

Served over crisp lettuce leaves, this makes a gorgeous platter for a summer lunch or a light side next to grilled meats.

Chef Tips

• Chop all vegetables to a similar size, roughly ½-inch pieces, so the dressing coats them evenly.
• The longer it chills, the better the flavor. Overnight is even better than two hours if you have the time.
• Drain any excess liquid from the bottom of the dish before spooning onto the lettuce to keep things crisp.
• Add the dressing while the vegetables are in the baking dish so it pools around them rather than running off.

Variations

• Toss in diced avocado just before serving for a creamy contrast.
• Add crumbled feta or queso fresco to push it toward a Mediterranean or Mexican direction.
• Swap red wine vinegar for sherry vinegar for a more traditional Spanish flavor.