Gazpacho Salad
ingredients
- 60g stale ciabatta
- 1 small onion, peeled
- 480g plum tomatoes, sliced
- 1 tbsp red wine vinegar
- 1 garlic clove, crushed
- ½ small bunch flat leaf parsley, leaves finely chopped
- Pinch of sea salt
- ½ cucumber, sliced
- 2 tbsp olive oil
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal).
method
1. Make breadcrumbs from the stale ciabatta (use a food processor or put the bread into a re-sealable bag and roll over with a rolling pin until you get breadcrumbs).
2. Finely slice the whole onion into rings (ideally on a mandolin) then submerge into cold water and set aside for half an hour (this removes the raw onion edge).
3. In a bowl mix together the garlic, chopped parsley, red wine vinegar, olive oil and salt.
4. Assemble the salad by lining a dish with a layer of onion, followed by the cucumber then tomato. Dress with half the vinaigrette and top with half the breadcrumbs. Repeat this with remaining ingredients. Set aside in the fridge for 2-3 hours for the flavours to develop.
Chef's Tip: Buy the best, freshest tomatoes and Spanish onion you can for this recipe for the ultimate flavour
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.