Macho Gazpacho Vegetable Chunk Salad (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
1/2 seedless cucumber, also known as english cucumber |
2 vine ripe tomatoes, seeded |
1 green bell pepper, seeded |
1/2 red onion, peeled |
4 ribs celery from the heart, including leafy tops |
3 tablespoons chopped fresh cilantro leaves or flat-leaf parsley |
1 tablespoon red wine vinegar |
1 lime or 1/2 lemon, juiced |
1 to 2 teaspoons hot sauce, for mild to medium-hot heat level (recommended: tabasco) |
1/4 cup extra-virgin olive oil, eyeball the amount |
coarse salt and freshly ground black pepper |
Directions:
1. Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.
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