Grilled Tomato Gazpacho Salad

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Grilled Tomato Gazpacho Salad

Prep: 20 minutes plus chilling
Cook/Grill: 10 minutes • Serves: 4

4 large tomatoes, cored and quartered
1/4 cup plus 2 tablespoons extra virgin olive oil
1 garlic clove, minced
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 teaspoons chopped fresh cilantro leaves
1 teaspoon Tabasco® sauce
3/4 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon smoked paprika
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

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

2. In small bowl, whisk half the garlic, lemon juice, vinegar, cilantro, Tabasco, 1/2 teaspoon salt, cumin and paprika; whisking constantly, slowly drizzle in 1/4 cup oil until emulsified.

3. In large bowl, toss celery, green onions, cucumber, pepper, red onion and tomatoes. Add dressing and toss to combine; cover and refrigerate at least 1 hour or overnight.

4. In medium skillet, toss breadcrumbs and remaining half the garlic and 1/4 teaspoon salt; drizzle with remaining 1 tablespoon oil. Cook over medium heat 5 minutes or until golden brown, stirring occasionally; cool.

5. Serve salad sprinkled with breadcrumb mixture.

Approximate nutritional values per serving:
283 Calories, 21g Fat (3g Saturated), 0mg Cholesterol, 428mg Sodium,
22g Carbohydrates, 4g Fiber, 9g Sugars, 0g Added Sugars, 4g Protein

Chef Tip:
Try serving the salad topped with sliced avocado.

Dietitian’s Dish Tip:
> Cooking tomatoes allows more lycopene to be used in the body. Lycopene is an antioxidant that supports the immune system and fights damage from free radicals that can cause cancer.