Summer Gazpacho Salad

Russ Myers

By
@Beegee1947

All your favorite fruits and vegetables presented together in a delicious salad


Featured Pinch Tips Video

Comments:

Serves:

10 Servings

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

3 c
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 c
green onions, chopped
1`/8 c
white wine
1/8 c
vinegar
4 tsp
olive oil
4
leaves, fresh basil, stacked, rolled and sliced to make thin ribbons (chiffonade)

Directions Step-By-Step

1
Place pineapple, tomatoes, cucumber and onions in a large serving bowl.
2
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.
3
Just before serving stir and garnish with basil chiffonade scattered over the salad.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Heirloom