Recipes Salads Gazpacho Salad 3.0 (1) 5 Reviews 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. By Anne Quatrano Anne Quatrano Anne Quantrano is an award-winning chef and restauranteur. She is the co-owner of Atlanta mainstays Bacchanalia, Floataway Cafe, Star Provisions, and W.H. Stiles Fish Camp. Anne co-authored Summerland: Recipes for Celebrating with Southern Hospitality (2013). She is recognized as one of the most influential women chefs in the country. Food & Wine's Editorial Guidelines Updated on July 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson Active Time: 20 mins Total Time: 40 mins Yield: 6 to 8 Ingredients 2 medium English cucumbers 2 pounds heirloom tomatoes 2 tablespoons fresh lime juice 2 tablespoons 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 1 1/4 teaspoons fine sea salt, divided, plus more to taste 2 medium-size orange or yellow bell peppers, finely chopped (about 3/4 cup) 2 tablespoons extra-virgin olive oil Directions 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 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. Rate it Print