Grilled Tomato Gazpacho Salad

Recipe - Dearborn Market

Prep Time25 Minutes

Servings6

Cook Time10 Minutes

Calories106

Ingredients

4 large tomatoes, cored and quartered

1 garlic clove, minced, divided

2 tbs fresh lemon juice

2 tbs Pompeian® Red Wine Vinegar

2 tsp chopped fresh cilantro leaves

1 tsp Tabasco® sauce

1/4 tsp ground cumin

1/4 tsp smoked paprika

1/4 cup plus 1 teaspoon Pompeian Extra Virgin Olive Oil, divided

3 celery ribs, diagonally sliced 1/4-inch thick

2 green onions, thinly sliced

1 English cucumber, cut lengthwise in half, then sliced 1/4-inch thick

1 red bell pepper, cut into 1/2-inch pieces

1/2 large red onion, sliced 1/4-inch thick

1/3 cup panko breadcrumbs

Directions

1. Prepare outdoor grill for direct grilling over high heat; spray tomatoes with cooking spray. Place tomatoes on hot grill rack; cover and cook 10 minutes or until charred and skin is blistered, turning occasionally. Let cool

2. In large bowl, whisk half the garlic, lemon juice, vinegar, cilantro, Tabasco, ¼ teaspoon salt, cumin and paprika; whisking constantly, slowly drizzle in ¼ cup oil until emulsified. Add celery, green onions, cucumber, pepper, red onion and tomatoes; toss, cover and refrigerate at least 1 hour or overnight.

3. In large skillet, cook and stir breadcrumbs, ⅛ teaspoon salt, and remaining 1 teaspoon oil and half the garlic over medium heat 5 minutes or until golden brown; cool.

4. Serve salad sprinkled with breadcrumb mixture.

Chef Tip: Tomatoes can also be grilled on the stove top on a grill pan over high heat.

Nutritional Information

Per serving:
12 g (1g Saturated) Fat
0 mg Cholesterol
165 mg Sodium
13 g Carbohydrates
3 g Fiber
6 g Sugars
0 g Added Sugars
3 g Protein

25 minutes

Prep Time

10 minutes

Cook Time

Servings

106

Calories

Shop Ingredients

Makes 6 servings

4 large tomatoes, cored and quartered

Tomato On The Vine, 1 ct, 8 oz

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$1.25 avg/ea$2.49/lb

1 garlic clove, minced, divided

Fresh Garlic

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$1.12 avg/ea$4.49/lb

2 tbs fresh lemon juice

Lemon 1 ct, 1 each

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$0.60

2 tbs Pompeian® Red Wine Vinegar

Colavita Red Wine Vinegar, 17 fl oz

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$4.79$0.28/fl oz

2 tsp chopped fresh cilantro leaves

Organic Cilantro, 1 each

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$2.49

1 tsp Tabasco® sauce

Tabasco Classic Pepper Sauce, 5 fl oz

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$4.79$0.96/fl oz

1/4 tsp ground cumin

McCormick Ground Cumin, 1.5 oz

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$3.49$2.33/oz

1/4 tsp smoked paprika

McCormick Paprika, 2.12 oz

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$3.99$1.88/oz

1/4 cup plus 1 teaspoon Pompeian Extra Virgin Olive Oil, divided

Botticelli Cooking Extra Virgin Olive Oil, 16.9 fl oz

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$9.99$0.59/fl oz

3 celery ribs, diagonally sliced 1/4-inch thick

Celery Bunch, 1 each

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$1.99

2 green onions, thinly sliced

Scallions - Green, 1 each

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$1.49

1 English cucumber, cut lengthwise in half, then sliced 1/4-inch thick

Seedless Cucumber, 1 each

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$2.50

1 red bell pepper, cut into 1/2-inch pieces

Not Available

1/2 large red onion, sliced 1/4-inch thick

Red Onion

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$1.24 avg/ea$1.99/lb

1/3 cup panko breadcrumbs

Cento Panko Italian Style Bread Crumbs, 8 oz

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$2.99$0.37/oz

Nutritional Information

Per serving:
12 g (1g Saturated) Fat
0 mg Cholesterol
165 mg Sodium
13 g Carbohydrates
3 g Fiber
6 g Sugars
0 g Added Sugars
3 g Protein

Directions

3. In large skillet, cook and stir breadcrumbs, ⅛ teaspoon salt, and remaining 1 teaspoon oil and half the garlic over medium heat 5 minutes or until golden brown; cool.

4. Serve salad sprinkled with breadcrumb mixture.

Chef Tip: Tomatoes can also be grilled on the stove top on a grill pan over high heat.