Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson
Active Time
20 MIN
Total Time
40 MIN
Serves : 6 to 8

This side dish from Anne Quatrano (BNC class of 1995) celebrates the best of summer with a combination of chilled gazpacho and chunky, fresh vegetables. “It’s a perfect way to highlight all that is right about summer vegetables at their peak,” Quatrano says. “We utilize tomato scraps for a juicy vinaigrette, and all the bounty of the summer can be combined in a delicious and healthy salad.” For a meatier bite, substitute melted lardo for extra-virgin olive oil in the dressing. Leftover tomato-cucumber water works well in a savory cocktail with crisp blanco tequila.

How to Make It

Step 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).

Step 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.

Step 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 teaspoon 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.

Suggested Pairing

Minerally, zesty Albariño.

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