Mollie Stone's Markets Recipes
http://www.molliestones.com/Recipes/Detail/5481/
Summer Gazpacho Salad
Customer Rating:
1 Ratings 0 Comments
Yield: 10 servings
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Ingredients
| 3 | cups | fresh pineapple, cut into chunks | |
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| 4 | medium tomatoes, seeds removed, coarsely chopped and drained | ||
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| 1 | large cucumber, cut in half lengthwise and thinly sliced | ||
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| 1/4 | cup | green onions, chopped | |
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| 1/8 | cup | white wine | |
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| 1/8 | cup | vinegar | |
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| 4 | teaspoons | olive oil | |
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| Garnish: | |||
| 4 | leaves | fresh basil, stacked, rolled and sliced to make thin ribbons (chiffonade) | |
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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.
Mollie Stone's Markets Recipes
http://www.molliestones.com/Recipes/Detail/5481/
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