Gazpacho Salad - cooking recipe

Ingredients

3 c. seeded chopped tomatoes
1 c. peeled, chopped cucumber
1 c. chopped bell pepper
1/4 c. thinly sliced green onions
2 cloves minced garlic
1/4 c. purple onion, chopped
2 Tbsp. minced fresh basil
2 Tbsp. wine vinegar plus 1 1/2 tsp. vinegar
1 tsp. olive oil
1 tsp. Dijon mustard
salt and pepper to taste

Preparation

Combine tomatoes, cucumber, pepper and onion.
Combine garlic, basil and remaining ingredients with a wire whisk until blended. Pour over tomato mixture; toss gently.
Cover and chill at least 1 hour.
Yields 5 servings - 1 cup per serving.