Gazpacho Salsa
['6 tablespoons extra-virgin olive oil (preferably Spanish)', '2 tablespoons Sherry wine vinegar or red wine vinegar', '3 garlic cloves, minced', '1 tablespoon smoked paprika', '1 1/2 teaspoons coarse kosher salt', '3/4 teaspoon freshly ground black pepper', '3 medium tomatoes, cored, seeded, cut into 1/4-inch cubes', '1 small cucumber, peeled, seeded, cut into 1/4-inch cubes (about 1 cup)', '3/4 cup coarsely chopped pitted Kalamata olives', '1/2 red bell pepper, cut into 1/4-inch cubes', '1/2 yellow bell pepper, cut into 1/4-inch cubes', '1/2 cup finely chopped red onion', '3 tablespoons chopped fresh Italian parsley']
Whisk oil, vinegar, garlic, paprika, coarse salt, and pepper in large bowl. Add all remaining ingredients and toss to coat. DO AHEAD: Can be made 1 day ahead. Cover and chill. Toss to blend before serving.
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