Twisted Gaspacho Salad
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A cold Spanish-inspired salad with swapped veggies and seeds. Olive oil vinaigrette with less mustard, a hint of citrus. Bread toasted, replaced with seeded rye chunks. Fresh, bright, with a crunch, vegan, no nuts or dairy. Prep about 25 minutes, no cooking needed. Serves 7 to 9 portions. Great as a light starter or side. Roughly chopped ingredients, layered textures. A splash of lemon juice added to vinaigrette for tang. Onion replaced with scallions. Crunch from rye bread seeds instead of regular bread. Refreshing and vibrant colors.
Prep:
25 min
Cook:
0 min
Total:
25 min
Servings:
8 servings
#vegan
#salad
#no-cook
#healthy
#refreshing
Gaspacho’s raw garden charm twisted a bit. Classic tomatoes swapped for smaller Romas, more flavor punch per bite. Cucumber skinned down to Persian size for crunchy sweetness. Orange bell peppers swapped in for yellow, bright pop of color. Scallions stand in for onions, lighter sharpness on the tongue. Rye bread with seeds replaces plain bread, toasted loud for texture that sticks but doesn’t drown the salad. Vinaigrette thicker on oil side, less mustard, splash of lemon for zing. Garlic tamed down to one small clove, keeps it sharp but not overwhelming. No cooking, just assembly, chopping, whisking. Crunch meets juiciness, cool meets bright. Salad waits in the fridge just a few minutes before bread joins the party. Serve soon to keep textures alive. Red wine vinegar’s tang lifts and blends with lemon’s brightness, a contrast to the mellow oil. Textures contrast; soft tomatoes, crisp cucumber, crunchy pepper, chewy toast. A fresh, vegan salad twist. East meets west. Summer on a plate.
Ingredients
VINAIGRETTE
- 45 ml olive oil
- 50 ml red wine vinegar
- 10 ml Dijon mustard
- 1 small garlic clove, minced
- 15 ml fresh lemon juice
- Salt and black pepper to taste
SALAD
- 45 ml scallions, thinly sliced
- 7 medium Roma tomatoes, seeded and cut into 1/2 cm strips
- 1 Persian cucumber, seeded, sliced 1/2 cm thick
- 1 medium orange bell pepper, seeded, sliced 1/2 cm wide
- 500 ml rye bread chunks with seeds, toasted
About the ingredients
Use ripe but firm Roma tomatoes; too soft and salad will get mushy fast. Persian cucumbers are thin-skinned, less bitter than English cucumbers, better raw. Orange bell pepper adds sweet pepper flavor but changes color slightly from original yellow. Scallions slice thinner and mix more subtly than raw onion slices, less bite but flavor intact. Toast rye bread chunks evenly until golden with seed crunch showing but not burnt. Let cool before mixing in to keep crunch. Olive oil measured slightly less than originally to prevent salad soaking the bread too fast. Dijon mustard cut back, lemon juice added to brighten vinaigrette without overwhelming with mustard’s sharpness. Garlic minced fine, not shredded, releases flavor without big chunks. Salt and pepper added at end, balance carefully after tossing. Bread added at last minute to keep from sogging. All ingredients fresh and raw except toast, no cooking necessary so prep fast.
Method
VINAIGRETTE
- In a medium bowl, whisk olive oil, red wine vinegar, Dijon mustard, minced garlic and lemon juice together vigorously. Season with salt and pepper.
SALAD
- Combine sliced scallions, tomato strips, cucumber slices, and orange bell pepper strips in a large mixing bowl. Pour vinaigrette over the veggies, toss gently to coat.
- Taste and adjust salt and pepper if necessary.
- Just before serving, add the toasted rye bread chunks and toss lightly to mix but not soggify bread.
- Serve chilled or at room temperature. Makes a bright contrast with grilled proteins.
Cooking tips
Start with dressing. Whisk ingredients briskly, get oil and vinegar fully emulsified with mustard and lemon juice. Season at end; vinaigrette can be tart, add salt gradually. Chop veggies into uniform 1/2 cm strips/slices to ensure even tasting bites. Combine veggies first and toss with vinaigrette. Taste for seasoning before adding bread. Rye bread toasted with seeds adds texture and nutty flavor, toss gently after just before serving. Avoid adding bread too early or it will dissolve and lose crunch. Serve chilled or room temp depending on preference. Keeps fridge fresh for short while; best eaten same day. Simple method but timing crucial for texture contrasts. No cooking, no blending, just prep and assemble. Rustic but thoughtful layering of textures and flavors.
Chef's notes
- 💡 Select ripe Roma tomatoes, firm texture is crucial. Too soft? Salad too mushy. Avoid soggy bites. Fresh cucumbers help. Use thin-skinned Persian cucumbers, less bitter. They stay crunchy more. Golden rye bread chunks? Toast evenly. Not burnt though. Seed crunch is key to texture. Mix and toss gently. Don’t overdo it. Preserve the crunch.
- 💡 When whisking the vinaigrette, get it emulsified. Olive oil and vinegar should blend well. Garlic should be minced fine. Releases flavor. But avoid big chunks. Adjust salt at the end. Important. Too salty? Hard to fix. A splash of lemon brightens flavor. Mustard? Not too much. Less is more.
- 💡 Chop all veggies to 1/2 cm uniform strips. Ensures even taste. Scallions bring lighter flavor than raw onions. They mix better, less bite. Combine veggies, toss with vinaigrette. Test seasoning before adding bread. Makes a difference. Rye bread added last. Prevents sogginess. Cool bread is a must.
- 💡 Store leftovers in the fridge. Best eaten fresh. Keep in a sealed container. No air, or it wilts. Separate bread if you can, adds crunch. Vinaigrette can stay separate too. To keep veggies crisp. Avoid mush. Best consumed same day.
- 💡 Serve chilled or at room temperature. Preference matters here. Textures contrast nicely. Soft tomatoes, crunchy cucumbers. Bright peppers stand out. Visual appeal matters. Layered textures look inviting. A splash of lemon keeps vinaigrette lively. Don’t skip any steps. Keep it simple.
Common questions
What if tomatoes are too soft?
Choose firm Roma. Soft ones make it mushy. Not ideal for salads. One bite loses excitement.
Can I change the bread?
Yes, but stick to a crunchy type. Rye adds flavor. Keep it toasted for texture. Avoid adding too soon.
How do I know when it's fresh?
Fresh veggies are key. Signs are firmness and color. Avoid wilting.
What's best storage method?
Store in a sealed container. Keep fridge fresh. Lasts short time. Toss bread separately for crunch.
