Gazpacho Salad.

Ingredients

• 1/3 cup oil
• 2 tblsp red wine vinegar.
• 1/4 cup chopped green onions
• 1 tsp garlic salt
• 1/2 tsp Basil leaves
• 1/4 tsp Coarse ground black pepper
• 1/8 tsp sugar.
• 6 med or 8 small tomatoes, sliced
• 1 cucumber, thinly sliced
• 1 green or red pepper, finely chopped
• Chopped ripe olives, if desire.

Directions

1. Combine oil, vinegar, onions, garlic salt, basil leaves, pepper, and sugar, stirring to blend.
2. Alternate tomatoes and cucumber slices in a shallow casserole or bowl, sprinkling occasionally with chopped pepper.
3. Pour dressing over tomato mixture.
4. Cover and chill at least 4 to 6 hours before serving.
5. Garnish with olives.

Timing

• chill at least 4 to 6 hours before serving

Temperature

• chill at least 4 to 6 hours before serving

Equipment

• cutting tools, mixing vessel and stirring utensil, shallow casserole or bowl, cover, and refrigerator

Arwilda’s edits

Arwilda’s note: The original wording is obscured; the final visible text is “or”. The word or is inserted above a caret between casserole and bowl.