Welcome to the ultimate recipe for a fresh and delicious Macho Gazpacho Vegetable Chunk Salad. As a scribe, I have to say that this dish is perfect for any meal of the day and will satisfy everyone’s cravings. With its bright colors and refreshing flavors, this salad recipe is a welcome addition to any table, from parties to casual lunch gatherings.
And if you are looking for quick and easy recipes for gatherings that won’t break the bank, then look no further than this macho gazpacho vegetable chunk salad recipe- courtesy of none other than Rachael Ray! As we all know, Ray is famous for her practical yet flavorful recipes that incorporate fresh ingredients in creative ways.
But don’t be discouraged by the name; this isn’t your typical chunky gazpacho! This Macho Gazpacho salad with homemade Italian dressing blends cancer-fighting ingredients like antioxidants and bioflavonoids with extra virgin olive oil, lime juice, red wine vinegar, fresh cilantro leaves, flat leaf parsley, celery ribs, red onion, green bell pepper, tomatoes and English seedless cucumber. Together with the protein-rich chunks of veggies, you get a low-carbohydrate yet filling dish that will leave you wanting more!
So let’s jump into the recipe together and learn how to make this Keto Pizza Salad w/homemade Italian Dressing yourself. Get ready for a flavorful journey through the world of Rachael Ray’s quick and easy masterpieces!
Why You’ll Love This Recipe
If you’re on the hunt for a refreshing and flavorful salad that’s perfect for any occasion, then this Macho Gazpacho Vegetable Chunk Salad is just what you need in your life! Whether you’re prepping for a summer barbecue or just craving something light, this salad is sure to satisfy.
Firstly, this recipe is incredibly quick and easy to make. With just a handful of fresh ingredients and some pantry staples like extra virgin olive oil, lime juice, red wine vinegar, fresh cilantro leaves, and flat-leaf parsley – this salad can be assembled in no time!
But don’t let its simplicity fool you – one spoonful of the gazpacho dressing will transport your tastebuds straight to sunny Spain. The Macho Gazpacho dressing adds an explosion of flavor that perfectly complements the variety of colorful vegetables in the chunky salad.
To add some crunch to the dish, celery ribs, red onion, green bell pepper, tomatoes and an English seedless cucumber are added to give it a much-needed texture that will tantalize your taste buds.
Moreover, whether you’re looking for a keto-friendly dish or simply want to switch things up from your usual potato appetizer tray, this salad is perfect! It’s versatile enough to pair with a range of dished while still keeping it healthy.
Lastly, if you love hosting dinners or gatherings with friends and family but don’t have time to devote hours towards complicated recipes – this is perfect for you. This quick and easy recipe is sure to be a crowd-pleaser that will leave them asking for more.
In conclusion, why wouldn’t you love this Macho Gazpacho Vegetable Chunk Salad recipe? It’s quick and easy, packed with nutrients and flavor, versatile enough to cater to different dietary needs and absolutely delicious.
Here are the stars of this recipe: Macho Gazpacho and fresh veggies that make up this colorful and delicious Vegetable Chunk Salad. To make this dish, you will need:
- Macho Gazpacho: 2 cups
- Extra virgin olive oil: 1/4 cup
- Lime, juice of: 1-2
- Red wine vinegar: 1/4 cup
- Fresh cilantro leaves: 1/2 cup, chopped
- Flat leaf parsley: 1/4 cup, chopped
- Celery ribs: 4, chopped
- Red onion: 1 small or half of a large one, chopped
- Green bell pepper: 1 medium size, seeded and chopped
- Tomatoes: 6 medium size, seeded and chopped
- English seedless cucumber: 1 large size, peeled and chopped
These ingredients can be easily found in any local grocery store and are commonly used in various recipes. Don’t forget to grab some salt and black pepper to taste.
The Recipe How-To
- Wash all vegetables and pat dry with a paper towel. This will help remove any dirt or residue on the outer layer of the vegetables.
- Dice the celery ribs, red onion, green bell pepper and tomatoes into bite-size pieces, approximately 1/4 inch.
Making the macho gazpacho
- Add a cup of extra virgin olive oil to a blender
- Then, add the juice of 2 limes, 1/4 cup of red wine vinegar, and a handful of fresh cilantro leaves and flat leaf parsley to the blender
- Next, include two diced tomatoes, one diced English (seedless) cucumber, a diced green bell pepper, and a diced small red onion to the blender
- Blend until smooth
Preparing the vegetable chunk salad
- In a large mixing bowl, combine the previously diced veggies with the blended macho gazpacho until all ingredients are coated evenly
- Mix well and refrigerate for at least an hour so that flavors meld together.
Making homemade Italian dressing
1/4 cup red wine vinegar is recommended when making homemade Italian dressing.
- Start with 1/4 cup red wine vinegar in a medium-sized bowl
- Add in 1 cup of extra virgin olive oil, gradually mixing it with a whisk as you pour it in
- Add salt and black pepper as per your taste; mix well
Assembling keto pizza salad
Fill each serving plate with half salad mixture and half leftover keto pizza toppings such as sausage crumbles or pepperoni. Drizzle each salad w/ homemade Italian dressing.
This recipe is quick & easy for gatherings and pairs well with prepping beforehand or serving alongside other finger foods such as potato appetizers.. This salad is perfect for those looking to try something new & healthy that is full of flavor.
The Macho Gazpacho Vegetable Chunk Salad has got to be one of my top astray recipes from the Rachel Ray recipe index.
Substitutions and Variations
The beauty of cooking is that there’s always room for experimentation and creativity. With this Macho Gazpacho Vegetable Chunk Salad recipe, you can mix things up to match your taste preferences or switch up ingredients based on what’s in your pantry. Here are a few substitutions and variations to try:
– Swap out the vegetables: Instead of celery ribs or red onion, try sliced radishes or diced carrots. Instead of green bell pepper, try red or orange bell peppers to add extra color.
– Add some heat: If you’re a fan of spicy food, consider adding sliced jalapeños or a sprinkle of cayenne pepper to give the salad an extra kick.
– Make it vegan: To make this recipe vegan-friendly, simply omit the shrimp and feta cheese from the original recipe.
– Mix up the dressing: While the homemade Italian dressing included in the original recipe is delicious, feel free to experiment with different dressings. For example, a simple vinaigrette made with red wine vinegar and extra-virgin olive oil can be a great alternative.
– Try it as a topping: This Macho Gazpacho Vegetable Chunk Salad makes an excellent topping for other dishes as well. Sprinkle it over a keto pizza crust for a creative pizza salad, or use it as a topping for potato appetizers and more.
No matter how you choose to customize this salad recipe, there are plenty of variations to explore that will work perfectly for your tastes and dietary preferences. Plus, with quick and easy recipes like this one from Rachael Ray Recipe Index, you’ll be able to keep creating delicious meals and recipes for gatherings in no time.
Serving and Pairing
This Macho Gazpacho Vegetable Chunk Salad is a feast for the senses with its refreshing mix of vegetables, herbs, and spices. It’s truly versatile and can be served as a main dish salad or as a satisfying side dish that pairs beautifully with grilled meat or fish.
For a light lunch option, this salad can be enjoyed on its own, topped with avocado slices or crumbled feta cheese for extra creaminess. If you are planning a larger gathering, consider serving it alongside other flavorful dishes like potato appetizers or keto pizza salad for an impressive spread that’s sure to please a crowd.
For a delightful flavor explosion, pair your Macho Gazpacho Vegetable Chunk Salad with a crisp white wine like Sauvignon Blanc or a light beer such as Pilsner. You may also want to consider whipping up homemade Italian dressing using extra virgin olive oil, lime juice, red wine vinegar, fresh cilantro leaves, and flat leaf parsley.
The bold flavors of this gazpacho vegetable chunk salad complement a range of cuisines from Spanish and Mediterranean to Mexican and Latin American. Whether you serve it at your next potluck or enjoy it as a healthy weeknight dinner option, this quick and easy recipe is sure to become an enjoyable addition to your recipe index.
Make-Ahead, Storing and Reheating
When it comes to party planning, preparation is key. One of the best things about this Macho Gazpacho Vegetable Chunk Salad recipe is that it can be made ahead of time and stored for later use. This makes it the perfect dish for busy individuals who still want to impress their guests with a delicious and healthy salad.
To make ahead, simply combine all of the vegetables in a large bowl, cover tightly with plastic wrap, and refrigerate until ready to serve. You can also make the dressing ahead of time and store it in a separate container.
If you’re serving the salad as a side dish at a larger gathering, consider doubling or tripling the recipe to ensure that there’s enough to go around. Store any leftovers in an airtight container in the refrigerator for up to 2-3 days.
Reheating this salad isn’t recommended because the vegetables will become too soft and lose their texture. Instead, simply toss them with fresh dressing before serving again.
Overall, this Macho Gazpacho Vegetable Chunk Salad is an easy and practical dish that can be prepared ahead of time without compromising its flavor or freshness. With these make-ahead, storing and reheating tips, you’re sure to have a crowd-pleaser recipe on your hands that will save you both time and effort when hosting your next get-together.
Tips for Perfect Results
To make the most out of this Macho Gazpacho Vegetable Chunk Salad recipe, here are some tips for achieving perfect results every time.
Firstly, don’t skimp on the extra virgin olive oil. This ingredient adds richness and depth to the salad’s flavor profile. Use a good quality oil instead of a cheaper alternative to ensure the best taste.
When squeezing the lime for the juice, make sure to do it over a strainer to catch any seeds that may fall in. An easy way to extract as much juice as possible is to roll the lime on the kitchen counter before cutting it open.
In terms of herbs, using fresh cilantro leaves and flat leaf parsley will elevate the dish with their fragrant and zesty notes. To keep them fresh and crunchy, chop them just before serving.
The red onion adds a sharp taste to the salad, but if you find its flavor too intense, soak slices in cold water for at least ten minutes prior to adding them. This will make them more subtle without compromising their character.
For crunchiness and freshness, use only English seedless cucumbers. Additionally, make sure they are peeled and thinly sliced for optimal textural contrast in the overall dish.
To ensure that your gazpacho vegetable chunk salad is always dressed correctly, mix together your homemade Italian dressing separately from the salad ingredients. Drizzle over and toss until evenly coated when ready to serve.
Lastly, try making this recipe with keto pizza or potato appetizer for an unforgettably delicious meal that everyone will enjoy.
By following these simple tips, you’ll be able to effortlessly create a mouthwatering Macho Gazpacho Vegetable Chunk Salad every time.
In conclusion, the Macho Gazpacho Vegetable Chunk Salad is a must-try recipe for anyone who loves quick, easy, and delicious meals that can feed a group of people. This salad is packed with flavor and offers endless possibilities for you to get creative in the kitchen. With fresh ingredients such as red onion, green bell pepper, English seedless cucumber, and ripe tomatoes combined with the zing of lime juice and the earthy aromas of cilantro and parsley, you’re sure to please any crowd with this dish.
Plus, not only is this salad incredibly tasty, it’s also keto-friendly and can be easily adapted to suit your dietary needs or preferences. Whether you’re hosting a party or simply looking for a new go-to recipe to add to your repertoire, look no further than this beautiful Macho Gazpacho Vegetable Chunk Salad.
So what are you waiting for? Head on over to the recipe index of Rachael Ray or try out our homemade Italian dressing and whip up this mouth-watering dish today. Trust us, your taste buds (and your guests!) will thank you.
Macho Gazpacho Vegetable Chunk Salad -Rachael Ray Recipe
- 1/2 English seedless cucumber
- 2 vine-ripe tomatoes, seeded
- 1 green bell pepper, seeded
- 1/2 red onion, peeled
- 4 celery ribs, from the heart including leafy tops
- 3 tablespoons fresh cilantro leaves or 3 tablespoons flat leaf parsley, chopped
- 1 tablespoon red wine vinegar
- 1 lime, juice of
- 1/2 lemon, juice of
- 1 -2 teaspoon hot sauce, for mild to medium-hot heat level, such as Tabasco brand
- 1/4 cup extra virgin olive oil (EVOO)
- coarse salt & freshly ground black pepper
- Cut cucumber, tomatoes, pepper, onion and celery into bite-size chunks and combine vegetables in a bowl. Sprinkle cilantro or parsley over the vegetables.
- Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in EVOO in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!