Gazpacho Salad
Servings: 9 cups

Dressing:
3 garlic clove, minced
1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons fresh parsley
1 tablespoon fresh basil, chopped
1 teaspoon hot sauce
salt and pepper, to taste

In a medium mixing bowl, whisk all dressing ingredients until well combined and refrigerate for several hours before using.

Salad:
6 tomatoes, chopped
1 onion, chopped
2 cucumber, peeled, seeded, and chopped
1/2 cup black olives, sliced
2 green bell peppers, chopped
3 celery stalks, chopped
lettuce leaves, Boston or leaf

In a large serving bowl, combine tomatoes, onion, cucumber, black olives, green peppers and celery. Pour dressing over salad just before serving and toss well; serve over lettuce leaves.

lvegeais, this looks wonderful - I love that it's all fresh veggies! Why do you seed the cucumbers?

Chana

I'm not sure. Maybe it keeps it from getting watered down?