Colorful (and Flavorful) Gazpacho Salad

Sorry if I missed you Saturday. We enjoyed a sunny day, making this flavorful gazpacho salad and inspiring many with tips, techniques and great tastes. Afterwards, we shopped (until we almost dropped) for perennials and annuals and herbs and veggie plants and so much more...the selection is fabulous. Are you garden ready? If not, stop by Uncle John's Plant Farm today and get your garden and yard growing!

Colorful Gazpacho Salad

recipe by Chef Bev Shaffer

This bright and flavorful combination of veggies makes for the perfect salad for picnics, potlucks, cookouts and salad buffets!

5 medium tomatoes, cored and chopped

1 cup chopped peeled cucumber

3/4 cup chopped red onion

1 red bell pepper, seeded and chopped

1/2 to 3/4 cup frozen corn, thawed

1 Tablespoon fresh lime juice

1 Tablespoon red wine vinegar

2 garlic cloves, pressed

1 Tablespoon extra virgin olive oil

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon crushed red pepper flakes

8 cups torn romaine lettuce

1 cup diced, peeled jicama, if available [if not substitute celery]

1/2 cup minced fresh cilantro

In a large bowl, combine the tomatoes, cucumber, onion, red pepper and corn. In a small bowl, whisk together the lime juice, vinegar, garlic, oil, salt, pepper and pepper flakes. Drizzle over tomato mixture; toss gently to coat.

Bev’s Bites

At this point, mixture may either be refrigerated until ready to serve.

Just before serving, combine the romaine, jicama and cilantro. Place 1 cup on each of eight salad plates; top each with 1/3 cup of the tomato mixture.

Makes 8 servings.

A tisket, a tasket, lots of herbs to add to your basket!

Bev Shaffer is a chef, food and travel writer (she authored the popular “Ask Bev” column that appeared in the Cleveland Plain Dealer), author of five cookbooks (her latest, CAKES to die for!), and culinary instructor. Chef Bev is a frequent and popular television and radio guest, cooking on all Cleveland network stations and public television. Links to her blogs, “Gadget Freak” and “Eat Plants” can be reached through her website, www.bevshaffer.com

Herbs Can Elevate the Everyday!

Sometimes, simple is just want you want...something a little out of the ordinary to elevate an everyday dish.
Fresh herbs, simply chopped and added as a "stir in", are your perfect kitchen partner in my take on a
mayonnaise with the addition of fresh herbs and a burst of lemon flavor.


Use as a sandwich spread, as a base for a red skin potato salad, dolloped atop seafood or as a flavor enhancer with roasted veggies!

Lemon Herb Mayonnaise

1 1/2 cups mayonnaise

3 Tablespoons chopped fresh chives

3 Tablespoons chopped fresh tarragon

3 Tablespoons chopped fresh parsley

3 Tablespoons chopped fresh basil

1 teaspoon fresh lemon juice

1/2 teaspoon finely grated lemon zest

Place mayonnaise in a food processor. Add the herbs, processing just until smooth, about 30 seconds.
Transfer mixture to a bowl, then stir in lemon juice and lemon zest.

Season with salt and pepper if desired. Cover and chill until ready to use.

Bev's Bites
May be made 1 day ahead. 

Bev Shaffer is a chef, food writer, cookbook author and culinary instructor. She can be reached through her website, www.bevshaffer.com or via her email.