Summer Gazpacho Salad

Customer Rating: 5

1 Ratings 1 Comment

Yield: 10 servings

Ingredients

3 cups fresh pineapple, cut into chunks

4 medium tomatoes, seeds removed, coarsely chopped and drained

1 large cucumber, cut in half lengthwise and thinly sliced

1/4 cup green onions, chopped

1/8 cup white wine

1/8 cup vinegar

4 teaspoons olive oil

Garnish:

4 leaves fresh basil, stacked, rolled and sliced to make thin ribbons (chiffonade)

Add To

Directions:

Place pineapple, tomatoes, cucumber and onions in a large serving bowl.

Whisk together wine, vinegar and oil. Pour over salad mixture and gently toss. Cover and chill for at least 1 hour or overnight to blend flavors.

Just before serving stir and garnish with basil chiffonade scattered over the salad.

Photo and food styling by Webstop

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