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Markets and Gazpacho Salad

Hello, dear ones. πŸ™‚ It’s been a dark and rainy day, but as I sat in my armchair suddenly the room brightened and I rushed outside to see this sky.

Hooray for even a few rays of sunshine!

How was your weekend? Were you able to rest, do something fun, accomplish a project you’d planned?

Mine didn’t quite go according to plan, but was splendid nonetheless. I missed the Scottish festival but I got to have a looooong, wonderful talk with my brother stationed in Afghanistan. That was well worth missing a festival. πŸ™‚

I got to have a Girl’s Day Out with my Mums and we had such fun shopping, visiting, going out for lunch, and perusing our favorite market. I found all sorts of lovelies: fresh cherries, purple-tinged asparagus and this gorgeous rainbow chard. Aren’t those colors amazing?!

I also found this deep, purple kale and am looking for just the right recipes for all this scrumptious veg.

I’ve been itching to travel again, but that won’t be happening for a while. So I popped over to the library and borrowed a stack of fabulous travelogue books by such authors as theΒ intrepid British travel writer Norman Lewis. Through their pages I will travel to Naples in 1944, Seville in the middle of the Spanish Civil War, and Ujae in the Marshall Islands. I can’t wait!!

In the meantime I’m celebrating summer with one of my favorite meals: Gazpacho Salad. Inspired by my favorite “Once Upon A Tart” cookbook, it is a wondrously fresh combination of tomatoes, English cucumber, red or yellow bell peppers, sweet corn and dill. Mmm. I made it for my lunches this week, but couldn’t stop myself from digging in early. Delicious. πŸ™‚

If you could travel anywhere this summer, where would you go?

This is my contribution to Chaya’s Meatless Mondays.

Gazpacho Salad

Ingredients for salad:

1 English cucumber, quartered and sliced

1/2 medium sweet onion, diced fine

1 red or yellow bell pepper, diced fine

2-3 ears corn, shucked and kernels cut off the cob

8-10 Campari tomatoes, diced

2 Tbsp fresh dill, chopped

Ingredients for vinaigrette:

1/4 cup red wine vinegar

1 tsp salt

1/4 tsp ground black pepper

1-2 garlic cloves, peeled and minced

1/4 cup olive oil


  1. As you cut veggies, toss into big bowl large enough to hold everything.
  2. In small bowl combine ingredients for vinaigrette and whisk until emulsified.
  3. Pour vinaigrette over vegetables and toss gently. Salad is best served right away since vegetables will get soggy.

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Duchess - God I love a good green market. This looks so refreshing!

RamblingTart - Me too, Duchess! It’s ridiculously inspiring. πŸ™‚ I always come home with too much but oh, it’s all so delicious. πŸ™‚

Sunita - Lobe your first picture; isn’t nature wonderful? And the loot from your shopping spree looks equally beautiful.

RamblingTart - Thank you, Sunita! It totally cheered my heart last night. πŸ™‚ Yes, nature is amazing, and I sure love those gorgeous veggies. πŸ™‚

Tweets that mention Markets and Gazpacho Salad Β» Rambling Tart -- - […] This post was mentioned on Twitter by ZiziKalandjai, Krista Bjorn. Krista Bjorn said: {new blog post} Markets and Gazpacho Salad […]

Kat - Hey Lovey, the gazpacho salad looks wonderful with the addition of that sweet corn! That kale would go well with mashed potatoes, some paprika, and good Polish sausage. πŸ™‚

Jacqueline - Wow!! That rainbow chard looks unbelievably good! I’m happy to hear that you’re finding adventure through the books you’ve picked up. I have a bunch of new (to me) books via yard sales. I’m so excited to dive in (and trying my best not to two-time one for another!)

PS I found a fully functional 70s typewriter for $4.00 this past weekend. Yep – YARD SALE! YARD SALE! Haha! Me and my great, big $5.00 budget.

RamblingTart - Ohhh, SPLENDID idea, Kat!! πŸ™‚ I have taters but will need to pick up sausage tonight. YUM!! πŸ™‚ Thanks, pal!

RamblingTart - $4!!!! That’s fantastic, Jacqueline!! Love that you’re a treasure hunter too. πŸ™‚ Garage sale hunting is on my Must Do List for this weekend. πŸ™‚ Really looking forward to it! I’m so glad you have good books awaiting you too. I sure do love a good story. πŸ™‚

April Harris - This sounds just scrumptious! I can’t wait to give it a try – perfect for a summer’s day, whatever the weather!!

Deanna - I make a salad almost identical to this. I add feta cheese though and call it a meal.

Mary - You make your bad weather look better than mine :-). That first photo is fantastic. I hope you are having a great day. Blessings…Mary

Lorraine @ Not Quite Nigella - Hmm good question Krista! I would go somewhere warm and relaxing. It’s been a few years since we had a “do nothing” holiday and I miss it somewhat! πŸ™‚

Joanne - Getting to talk to your brother is worth a million Scottish festivals! I’m so glad you had a good weekend.

If I could travel I think I would go somewhere in the Mediterranean…so much good food! This salad looks fantastic!

Chaya - This is printing, as I type. I must make this. I hope, I can do this for the weekend. What a treat. Thanks for linking it to My Meatless Mondays.
It is so special to have my friend linked up. Thanks for all your lovely comments, as well. They really mean a lot to me.

Keep those beautiful photos coming. That sky is absolutely amazing.

RamblingTart - Thank you, April! πŸ™‚ It really is perfect summer food. πŸ™‚

RamblingTart - Oh, feta would be a perfect addition, Deanna. Mmm. I’ll have to try that next time around. πŸ™‚

RamblingTart - Aw, thanks, Mary! πŸ™‚ I had to capture that one bright moment after so much rain and darkness. πŸ™‚

RamblingTart - I was thinking the same thing, Lorraine. I’d so dearly love to be on a warm beach somewhere, soaking up sunshine, reading novels. πŸ™‚

RamblingTart - You said it, Joanne! It was so good to talk with him. πŸ™‚ Yes!! I’d love to go to the Mediterranean too, especially at this time of year before it gets too raging hot. πŸ™‚

RamblingTart - Yay! I’m so glad it looks good to you, Chaya. πŸ™‚ It’s one of my favorite salads of all time. πŸ™‚ I’m so glad to be part of Meatless Monday at last! πŸ™‚

Kitchen Butterfly - Krista, do you make a salad ahead for the week? What a great idea!!!!!!

RamblingTart - I sure do, Ozoz. πŸ™‚ I usually cook all Sunday evening. I make salad and main dishes to last me for 3-5 days, freezing them if necessary and taking out to thaw the night before. It saves SO much time and stress and helps me eat healthy. πŸ™‚

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