Grilled Salmon Salad With Blood Orange Cilantro Vinaigrette
If you have roughly 45 minutes to spend in the kitchen, Grilled Salmon Salad With Blood Orange
Grilled Tomato Bell Pepper Gazpacho
Ingredients
- 3 1/4 TO 3 1/2 pounds firm but ripe medium tomatoes
- 1 (8- to 9-ounce) red bell pepper
- 1 (8- to 10-ounce) red onion, unpeeled, quartered lengthwise
- 8 tablespoons extra-virgin olive oil, divided
- 3 (5 x 3 x 1/2-inch) slices country-style bread
- 3 garlic cloves, divided
- 1 (10- to 11-ounce) cucumber, peeled, halved, seeded, cut into small cubes, divided
- 3 tablespoons (or more) Sherry wine vinegar
- 2 teaspoons chopped fresh marjoram
- 3 /4 teaspoon smoked paprika*
- 1 /2 teaspoon ground cumin
- 1 /4 teaspoon cayenne pepper
- 3 /4 cup (about) cold water (optional)
- 3 green onions, cut into thin strips
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