Summer Gazpacho Salad

Customer Rating: Recipe Rated Five Stars - Top Rating

1 Ratings    0 Comments

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)

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.

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