Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/5481/
Summer Gazpacho Salad
Customer Rating:
5
1 Ratings
1
Yield: 10 servings
Ingredients
| 3 |
cups |
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 |
cup |
green onions, chopped
|
|
|
| 1/8 |
cup |
white wine
|
|
|
| 1/8 |
cup |
vinegar
|
|
|
| 4 |
teaspoons |
olive oil
|
|
|
|
|
|
Garnish: |
| 4 |
leaves |
fresh basil, stacked, rolled and sliced to make thin ribbons (chiffonade)
|
|
|
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
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/5481/