Gazpacho Salad


Total Time:



It is HOT!! Which means that I am scarred to turn my oven on and then sit in my kitchen which has become an incinerator. Therefore I have been dreaming up different menu items which require nothing but a few knife skills! This Gazpacho salad is so amazingly delicious you just have to try it – not to mention its a quick fix so you can whip up a small batch for lunch or a big batch for a dinner party.

Gazpacho Salad

Course Salad


  • 3 to matoes chopped
  • 1 red onion diced
  • 1 yellow bell pepper diced
  • 1 red bell pepper diced
  • 1/2 cucumber diced
  • 1 small package of baby spinach chopped
  • 3 tbsp red wine vinegar
  • 6 tbsp olive oil
  • salt and pepper to taste


  • Prep all of your vegetables and combine them into a large bowl. Drizzle the vinegar and oil over the vegetables and taste for seasoning. Refrigerate for at least 1 hour and then serve!

It just looks refreshing doesn’t it?

5 Tips from a Private Chef email series

Get my latest recipes + my bonus 5 Tips From a Private Chef email series

Similar Posts

Leave a Reply

Your email address will not be published.

Recipe Rating