Ingredients
-
For the Dressing
-
½ cup Tomatoes Juice
-
¼ cup Red Wine Vinegar
-
¼ cup extra-virgin Olive Oil
-
Dash of Tabasco Sauce
-
1 Shallot
-
For the Salad
-
2 hothouse (seedless) Cucumber
-
2 red Bell Peppers
-
1 small Red Onion
-
6 to 8 ripe plum Tomatoes
-
1 cup finely slivered fresh Basil
Directions
This height-of-summer salad offers you all the crunch and color of gazpacho without the pureeing. The dressing includes a healthy dose of tomato juice a perfect moistener for the salad and a few drops of Tabasco for some heat.
Steps
|
1
Done
|
Prepare the DressingWhisk the tomato juice, vinegar, and olive oil together in a small bowl until well combined. Stir in the Tabasco sauce and the shallot. Refrigerate, covered, until ready to use. Rewhisk before serving. |
|
2
Done
|
Shortly before serving, combine all the vegetables and the basil in a large bowl and toss gently with the dressing. Transfer to a decorative bowl and serve. |
