Summer Gazpacho Salad

Yield:
10 servings

Ingredients:

  1. 3 cups fresh pineapple, cut into chunks
  2. 4 medium tomatoes, seeds removed, coarsely chopped and drained
  3. 1 large cucumber, cut in half lengthwise and thinly sliced
  4. 1/4 cup green onions, chopped
  5. 1/8 cup vinegar
  6. 4 teaspoons olive oil
  7. 4 leaves fresh basil, stacked, rolled and sliced to make thin ribbons (chiffonade)
  8. 1/8 cup white wine
  10. Garnish:
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


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