Gazpacho Salad

It’s hard to believe that until the late 1800s, for many Americans tomatoes were little more than decorative plants, considered poisonous to eat. Now, this versatile veggie (okay, fruit) is a staple for everything from soups to sauces to salads.

Tomatoes are low in calories and rich in nutrition, high in fiber and a good source of vitamins A, C, B2, as well as potassium, touted for promoting heart health, eyesight and strong bones.

And summer is the best time to enjoy them! Choose tomatoes that have a deep color, firm, but give a little. Store at room temperature. Don’t use plastic – to hasten ripening, poke a hole in a paper bag and place tomatoes in it with an apple.

For an easy organic gazpacho salad, try the recipe below – but feel free to get creative!


  • 3 organic plum tomatoes, seeded and diced
  • 1 organic yellow bell pepper, diced
  • 1 organic red pepper, diced
  • 1 small organic cucumber, diced
  • ½ organic red onion, diced
  • 2 tbsp red wine vinegar
  • 3 tbsp extra-virgin olive oil
  • Kosher salt and black pepper


In a medium bowl, combine the tomatoes, bell pepper, cucumber and onion. Drizzle vinegar, oil and toss; add salt and pepper to taste.

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