This recipe is private

Summer Gazpacho Salad

1
Russ Myers

By
@Beegee1947

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

Rating:
★★★★★ 1 vote
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)

Step-By-Step

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

About Summer Gazpacho Salad

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