Cojondongo (Gazpacho Salad)

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The Dressing:

2 garlic cloves

1 small pinch salt

1 big pinch toasted and ground cumin

2 tablespoons sherry vinegar

6 tablespoons extra virgin olive oil

Pepper to taste

The Salad:

1 1/2 cups cubed rustic bread such as ciabatta

2 cups cubed heirloom tomatoes

1 cup peeled, cubed Armenian cucumbers

1/2 cup seeded, diced Italian frying peppers

1/4 cup yellow or red onion, cut into small dice, rinsed in cold water and drained well

1/3 cup halved seedless green grapes

1/4 cup roughly chopped mint

1/4 cup roughly chopped basil

Salt, pepper to taste