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About the Recipe: The fresh vegetable salad combines the best of those juicy harvested vegetables. Forming them into stacks like wheels, makes it easy for guests to remove them from the dish. The tasty gazpacho flavored vinaigrette adds a light spicy flavor to the salad. If you like it hotter; add a few drops of hot sauce.
Cook’s Note: We were able to get tomatoes in yellow, orange, red, rusty brown and sweet bell peppers in yellow, orange, red, green. If the sizes don’t match, cut the vegetable circle in half. If you have any remaining vegetables, place in large bowl; toss with remaining dressing to marinade.
Preparation: Layer Vegetables in 9-inch quiche dish. Take one slice of each vegetable you are using and stack them together. Place sideways into dish; continue to form stacks of vegetables and place them along the edge of the plate, like wheels. Place cilantro in center, top with sliced jalapeno peppers and if desired cherry tomato slices. Before serving; drizzle about 1/4 to 1/2 of dressing over the vegetables. Serve the remaining dressing on the side. Serve immediately.
Serves: about 4 to 6
pdf for Copy of Recipe – Gazpacho Layered Salad
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