Learn how to make Gazpacho Salad, one of Rita's recipes for healthy home cooking.

Gazpacho Salad


  • 1½ cups coarsely chopped tomatoes
  • 2 medium cucumber, peeled and diced
  • 1 medium yellow onion, chopped
  • 1 medium red bell pepper, diced
  • ½ cup fresh or frozen corn kernels, cooked and drained
  • 1 tablespoon lime juice
  • 1 tablespoon red wine vinegar
  • 2 teaspoons water
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon minced fresh garlic
  • ¼ teaspoon black pepper
  • Pinch ground red peppe1 medium head romaine lettuce, torn into bite-size pieces
  • 1 cup peeled and diced jicama
  • ½ cup fresh cilantro, chopped


  1. In large bowl combine tomatoes, cucumber onion, bell pepper and corn. Combine lime juice, vinegar, water, oil, garlic, black pepper and ground red pepper in small bowl; whisk until well-blended. Pour over tomato mixture; toss well. Cover and refrigerate for several hours to blend flavors.
  2. Toss together lettuce, jicama and cilantro in another large bowl. Divide lettuce evenly among 6 plates. Place 2/3 cup chilled tomato mixture on top of lettuce. Makes 6 servings.