Gazpacho Salad Recipe - Rachel Cooks® (2024)

Everything you love about gazpacho is reimagined in this refreshing gazpacho salad. Easy to make and so satisfyingly crispy and delicious!

Discover all the elements of gazpacho, a puréed soup served chilled, in a summery chopped salad: vine ripened tomatoes, red onion, crisp bell pepper, fresh cucumber, garlic, hearty croutons, extra virgin olive oil and red wine vinegar. Refreshing as the traditional soup, gazpacho chopped salad is rustic and simple.

What’s Gazpacho?

Perhaps you’re not familiar with gazpacho. Here’s how to say it: guhz·paa·cho. It’s a blended soup, smooth and velvety, icy cold. The simple peasant soup, made originally with stale bread, garlic, olive oil and vinegar, was likely brought to the Iberian peninsula of Spain during Roman times. Since then, tomatoes and other vegetables have been added to make the red gazpacho that is very popular around the world.

So maybe cold soup isn’t your thing. Here in Michigan, we usually appreciate soup as a way to warm up from the inside out. Chilled soup leaves us …. cold. That’s why I love this gazpacho salad. It has all the really delicious elements of the classic soup but instead of being whirled in the blender, the chopped salad is crisp, cool, and crunchy.

Try it soon while fresh homegrown tomatoes are available. Maybe you have tomatoes ripening in your garden. Gazpacho salad is a perfect summer salad.

About this salad recipe

This is a chopped salad so it’s pretty easy to make. Simply chop everything up in bite sized pieces, add croutons and an easy homemade vinaigrette, and toss it together. If you love the idea of chopped salads, be sure to try my chopped Greek salad, too.

For the complete recipe with measurements, etc., take a look at the printable recipe card at the end of this post.

What you’ll need

• Tomatoes: Find the best vine-ripened tomatoes you can. The variety of tomato doesn’t matter as much as whether it’s a good-tasting tomato. Use a combination if you like.
• Red Onion: Other types of onion are fine, too.
• English Cucumber: If you use a regular cucumber, use a vegetable peeler to remove the waxy skin. English cucumbers have a thin skin that is edible.
• Green Bell Pepper: If you prefer, a red or yellow bell pepper is fine, too.
• Corn: Frozen corn kernels are convenient and available year round. If you can, substitute fresh corn cut off the cob.
• Homemade Vinaigrette: Make a simple dressing with Extra Virgin Olive Oil, Red Wine Vinegar, Fresh Garlic, Salt, and Pepper. Use a good quality olive oil because it adds piquant peppery flavor to the salad.
• Croutons: Make your own if you can, they are so much better. I’ll show you how with just four easy ingredients — How to Make Croutons – the best ever!
• Romaine Lettuce: Other types of lettuce are fine but choose a lettuce that is fairly firm and that will hold up in this chopped salad.

How to make Gazpacho salad

Make the dressing: Whisk together the dressing ingredients in a large bowl.

Marinate the onions in the vinaigrette: Add the sliced red onion to the dressing so it has a chance to marinate a bit while you prepare the rest of the salad. The vinegar will mellow the sharp bite of the onion.

Prep the veggies: Next, chop up the tomatoes. Squeeze them gently to remove some of the seeds and pulp. Add them to the bowl, along with chopped cucumber and green pepper. Add the corn and gently toss everything together.

At this point, the salad can be left at room temperature for an hour or so, or refrigerated up to 8 hours.

Make croutons: If you’re making your own croutons, and I highly recommend it, go ahead and get those toasted. They can be made up to a few days in advance. Once they’ve cooled completely, store the croutons in an airtight container.

I almost always have homemade croutons in my pantry because salads (and soups!) are always better with croutons.

When you’re ready to serve the salad, add chopped romaine lettuce.

Toss the salad: You’ll also add the croutons and toss lightly. At this point, it’s best to serve the gazpacho salad immediately.

I like to serve this salad as a side with grilled salmon, easy air fryer pork chops, or air fryer salmon. Really, that’s all you need for a satisfying and nutritious meal. Add a nice glass of chilled rosé or your favorite craft beer and life is good!

Take a look at the Make It Your Own section if you’d like to make this a main dish salad.

FAQs

Some of you may not be familiar with gazpacho, the inspiration behind this salad. Here’s more about this chilled soup:

Make It Your Own

• Layer it: Some folks like to present this salad layered in a clear glass straight-sided bowl, such as a trifle bowl. It does have lovely colorful layers but you will want to toss it before serving so the dressing coats the salad.
• Make it a main course: Add cooked shrimp, quick fried chicken bites, canned beans, canned tuna, hard boiled egg, cubed sharp cheese such as Manchego, or grilled chicken. Another idea: Instead of croutons, take the salad up a notch by topping it with crisp fried goat cheese.
• Substitute or add ingredients to the salad. I love it with avocado, cubed or sliced, and kalamata olives are a great addition. Add a little heat with sliced jalapeño pepper. A sprinkle of fresh herbs is fantastic — try cilantro, chives, parsley, dill, or basil.
• Make it gluten-free: Substitute roasted chickpeas for the croutons. They’ll add extra protein too. You can make crispy chickpeas in your air fryer, too.

Make-Ahead Ideas

The salad can be made a day ahead if you like but reserve the croutons and lettuce. They can be stirred in right before serving so they retain their crispness.

To get a jump on prepping the salad, prepare the croutons, stir up the dressing, and get some of the veggies chopped. Refrigerate separately until you’re ready to make the salad.

Storage Tips

Once the croutons and lettuce are mixed in, the salad should be served immediately. The croutons will absorb the dressing and become soggy and the romaine lettuce will get limp. If you can get past soggy croutons and limp lettuce, the salad tastes fine. Refrigerate leftovers for up to one day.

More summer salads

While not exclusively reserved for summer, some salads just seem like they are summer fare. Whether you’re enjoying warm weather or just wishing for it, try one of these delicious salads:

• Panzanella Salad Recipe – another classic salad with bread!
• The Best Caprese Pasta Salad Recipe — with tomatoes, basil, and fresh mozzarella
• The Best Potato Salad Recipe (easy & creamy!)
• Bruschetta Orzo Pasta Salad — one of my most popular salads
• Southwestern BBQ Chicken Salad — you’ll love this chopped salad!
• Taco Salad Recipe – with optional homemade dressing
• Vinegar Coleslaw (no mayonnaise) perfect for picnics!
• Healthy Coleslaw (with a yogurt based dressing)
• Grilled Vegetable Salad with Goat Cheese