Turkey Gazpacho Salad

serves 6-8

2/3 cup mayonnaise

3/4 cup crème fraîche

1/4 cup sun-dried tomato pesto

1 Tablespoon balsamic vinegar

2 medium garlic cloves, minced

1/3 cup chopped fresh basil leaves, finely chopped

2 roasted red bell peppers, thinly sliced

1/2 medium red onion, diced

1 small English cucumber, quartered, seeded and sliced

1 cup cherry tomatoes, halved

3 cups croutons

1 1/2 pounds cooked turkey meat, shredded or diced

1/4 cup pitted and sliced Kalamata olives

2 Tablespoons chopped fresh flat-leaf parsley

Kosher Salt

Freshly Ground Black Pepper

In a medium bowl, combine the mayonnaise, crème fraîche, pesto, balsamic vinegar, garlic and basil; set aside.  (Dressing can be made up to 2 days in advance and kept in an airtight container in the refrigerator.)

In a large bowl, add half of each of the following-- peppers, onion, cucumber, tomatoes, and croutons. Spoon half of the dressing on top of the vegetable mixture.  Add the turkey meat and toss to combine.  Season to taste with kosher salt and freshly ground black pepper.

Pile the salad into a large serving dish, then top with the remaining vegetables.  Garnish with olives and parsley and serve the remaining dressing on the side.  Enjoy!

Printed from thegalleygourmet.net