Food & Wine USA - (07)July 2020

22 JULY 2020

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Gazpacho Salad

ACTIVE 20 MIN; TOTAL 40 MIN

SERVES 6 TO 8

2 medium English cucumbers

2 lb. heirloom tomatoes

2 Tbsp. fresh lime juice

2 Tbsp. fresh basil leaves, plus more

for garnish

2 medium garlic cloves, smashed

1 /^4 cup white balsamic vinegar, divided

3 / 4 cup thinly sliced red onion, rinsed

under cold water

11 /^4 tsp. fine sea salt, divided, plus more

to taste

2 medium-size orange or yellow bell

peppers, finely chopped (about^3 /^4

cup)

2 Tbsp. extra-virgin olive oil

1. Peel cucumbers; reserve peels. Cut
   cucumbers in half lengthwise; remove
   and reserve seeds. Cut cucumbers into

(^1) / 2 -inch slices (about 4 cups); set aside.
Cut tomatoes in half lengthwise; remove
and reserve seeds. Cut tomatoes into^3 / 4 -
inch pieces (about 5 cups).

2. Combine 1^1 / 2 cups chopped tomatoes,
   lime juice, basil, garlic, and 2 tablespoons
   vinegar in a blender. Add reserved tomato
   seeds, cucumber peels, and cucumber
   seeds. Process until smooth, about 30
   seconds. Line a fine wire-mesh strainer
   with a double layer of cheesecloth. Pour
   mixture through strainer into a medium
   bowl; discard solids. Season dressing with
   salt to taste.


3. Combine onion,^1 / 4 teaspoon salt, and
   remaining 2 tablespoons vinegar in a
   large bowl; toss to coat. Add bell peppers,
   reserved cucumber slices, remaining
   chopped tomatoes, and remaining 1 tea-
   spoon salt; toss to combine. Stir in
   tomato-cucumber dressing. Let stand for
   20 minutes, stirring occasionally. Drizzle
   with oil, and season with salt to taste.
   Garnish with basil. Serve salad using a
   slotted spoon.
   MAKE AHEAD Tomato-cucumber dressing
   can be made up to 1 day in advance,
   covered, and stored in refrigerator.
   WINE Minerally, zesty Albariño: 2018 Mar
   de Frades

THIS SIDE DISH FROM ANNE QUATRANO, BNC class of 1995, celebrates the best of

summer: a brilliant bell pepper, tomato, and cucumber salad in a gazpacho-inspired

dressing. “It’s a perfect way to highlight all that is right about summer vegetables at

their peak,” Quatrano says. “We use tomato scraps for a juicy vinaigrette, and all the

bounty of the season can be combined in a delicious and healthy salad.”

ANNE QUATRANO

BACCHANALIA, ATLANTA

BRUNCH BONUS

The tomato-cucumber

“gazpacho” dressing

doubles as a summery

Bloody Maria mixer.

Just add tequila!