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)

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

Please note that some ingredients and brands may not be available in every store.

Customer Comments

Karen H Palm Harbor, FL

“really, really good!”

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