Gazpacho Salad

Prep Time:  15 minutes                                Cooking Time:  0 minutes
Number of Servings:  4

Ingredients:

5-6 fresh ripe tomatoes (about 1 1/2 pounds), Roma, or other ‘meaty’ tomatoes,
cut into medium-dice pieces,  seeds and membranes removed
1 yellow pepper, medium-dice
1 orange pepper, medium-dice
1/3 of a red onion, thinly sliced
1/2 of an English cucumber, medium-dice
1/3 cup (85 mL) finely chopped fresh basil
1/3 cup (85 mL) finely chopped fresh flat-leaf parsley
Sherry Vinaigrette

Sherry Vinaigrette Ingredients:
2 cloves of garlic, minced
2 tablespoons (30 mL) sherry vinegar
2 teaspoons (10 mL) Worcestershire sauce
3-4 drops of Tabasco sauce (or to taste)
1/3  cup (85 mL) Spanish or Greek olive oil
Kosher salt;  Freshly ground black pepper

Method:

1. Prepare all vegetables by chopping them into relatively uniform pieces and placing them in a large salad bowl.
2. Prepare the dressing by whisking together the garlic, sherry vinegar, Worcestershire sauce, and Tabasco sauce.
3. Slowly drizzle in the olive oil as you continue to whisk.  Since this vinaigrette does not contain a strong emulsifier, like mustard, an immersion blender is useful.
4. Season to taste with Kosher salt and black pepper.
5. Pour vinaigrette over vegetables and stir to combine.  Let it marinate for a few minutes prior to serving.