As the rain refreshes the air and autumn timidly knocks on the door (although in Malaga, it’s still fashionably late), it’s time to say goodbye to my favorite summer dishes. One of those that stands out this year is the Gazpacho Salad — a dish so simple yet full of tradition and flavor, perfect for scorching summer days.
This recipe is nothing new. It has been a part of my family’s summer table for generations, a humble creation born from the need to nourish and refresh during long days of hard work in the countryside. Yet, this summer, it felt like a rediscovery. I embraced its charm and made it my go-to meal for the season.
A salad with a Story
The traditional version of Gazpacho Salad was far simpler: a mix of water, bits of vegetables, and day-old country bread to create a refreshing and hydrating meal. Today’s version takes this rustic classic and elevates it into a vibrant, flavor-packed dish while staying true to its roots.
Here’s how you can recreate the magic of this summer favorite before autumn arrives and tomatoes turn into pumpkins!
Ingredients for 4 People
- Cucumber, peeled and diced
- Ripe, firm tomatoes, diced
- Green pepper, finely chopped
- Onion, finely chopped
- Extra virgin olive oil
- Sherry vinegar
- Salt to taste
- Fresh water (just enough to cover)
- 1 slice of country bread, torn into small pieces
- Optional: Fresh herbs like parsley or basil for garnish
Step-by-Step Recipe
- Prepare the Vegetables
Chop the cucumber, tomatoes, green pepper, and onion into small, even dices. These are the same ingredients you’d use for a classic gazpacho, but instead of blending them, they remain whole for this salad. - Season the Salad
Place the chopped vegetables in a large bowl. Drizzle generously with extra virgin olive oil, add a splash of Sherry vinegar, and season with salt. Mix well to coat all the vegetables evenly. - Add Water
Pour fresh water into the bowl, just enough to cover the vegetables. Stir gently to combine. The water not only lightens the salad but also captures the juices of the vegetables, creating a flavorful broth. - Prepare the Bread
Tear the country bread into small, bite-sized pieces. Grill or toast the pieces until golden and crunchy. These will add a delightful texture to the salad. - Combine and Serve
Add the grilled bread to the salad just before serving, allowing it to soak up the flavorful juices without losing all its crunch. Serve the salad in bowls with a spoon to enjoy every last drop of the refreshing broth.
Why I love this Salad
This dish is everything summer represents: fresh, simple, and bursting with life. The combination of crisp vegetables, the richness of olive oil, and the tang of Sherry vinegar is pure perfection. The crunchy grilled bread is the cherry on top, providing a rustic contrast to the juicy salad.
More than just a salad, it’s a way to embrace the traditions of southern Spain and the Mediterranean lifestyle. It’s a reminder that even the simplest ingredients can create something extraordinary.
So, before autumn officially arrives, I invite you to savor this refreshing Gazpacho Salad one last time. It’s a celebration of summer in every bite, and trust me, you won’t want to miss it.
For more traditional recipes and seasonal inspirations, visit A Cooking Day.
