Grilled Tomato Gazpacho Salad
Prep: 20 minutes plus chilling
Cook/Grill: 10 minutes • Serves: 6
1/4cup plus 2 tablespoons extra virgin olive oil
1 garlic clove, minced
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 teaspoons chopped fresh cilantro leaves
1 teaspoon Tabasco® sauce
3/4teaspoon kosher salt
1/4teaspoon ground cumin
1/4teaspoon smoked paprika
3 celery ribs, diagonally sliced 1/4-inch thick
2 green onions, thinly sliced
1 English cucumber, cut lengthwise in half, then sliced 1/4-inch thick
1 red bell pepper, cut into 1/2-inch pieces
1/2large red onion, sliced 1/4-inch thick
1/3cup panko breadcrumbs
1.Prepare outdoor grill for direct grilling over high heat. In medium bowl, toss tomatoes with 1 tablespoon oil. Place tomatoes on hot grill rack; cover and cook 10 minutes or until charred and skin is blistered, turning occasionally. Let cool.
2.In small bowl, whisk half the garlic, lemon juice, vinegar, cilantro, Tabasco, 1/2 teaspoon salt, cumin and paprika; whisking constantly, slowly drizzle in 1/4 cup oil until emulsified.
3.In large bowl, toss celery, green onions, cucumber, pepper, red onion and tomatoes. Add dressing and toss to combine; cover and refrigerate at least 1 hour or overnight.
4.In medium skillet, toss breadcrumbs and remaining half the garlic and 1/4 teaspoon salt; drizzle with remaining 1 tablespoon oil. Cook over medium heat 5 minutes or until golden brown, stirring occasionally; cool.
5.Serve salad sprinkled with breadcrumb mixture.
Approximate nutritional values per serving:
188 Calories, 14g Fat (2g Saturated), 0mg Cholesterol,
286mg Sodium, 15g Carbohydrates, 3g Fiber, 3g Protein
Try serving the salad topped with sliced avocado.