Gazpacho Salad

Dressing:

• 3 cloves of garlic, minced
• ¼ c. red wine vinegar
• ¼ c. olive oil
• 2 tbsp. fresh parsley, roughly chopped
• 1 tbsp. fresh basil, chopped
• 1 tsp. hot sauce
• salt and pepper, to taste

Salad:

• 6 whole tomatoes, chopped
• 1 large onion, chopped
• 2 large cucumbers, peeled, seeded, and chopped
• ½ c. black olives, sliced
• 2 green bell peppers, chopped
• 3 stalks of celery, chopped
• lettuce leaves, Boston or leaf

In a medium mixing bowl, whisk all dressing ingredients until well combined and refrigerate for several hours before using.

In a large serving bowl, combine tomatoes, onion, cucumber, black olives, green peppers and celery. Pour dressing over salad just before serving and toss well; serve over lettuce leaves.