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Summer Gazpacho Salad

Russ Myers


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

★★★★★ 1 vote
10 Servings
20 Min
No-Cook or Other


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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
4 tsp
olive oil
leaves, fresh basil, stacked, rolled and sliced to make thin ribbons (chiffonade)

How to Make Summer Gazpacho Salad


  • 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.

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About Summer Gazpacho Salad

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

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