summer gazpacho salad

Ingredients For summer gazpacho salad

• 3 c

  fresh pineapple, cut into chunks
• 4 md

  tomatoes, seeds removed, coarsely chopped and drained
• 1 lg

  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)