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
- 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).
- 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. - 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!