Vegetarian Summer Gazpacho Salad Summer Gazpacho Salad Print Recipe CourseBreads & Breakfasts Servings 10 Servings 10 Summer Gazpacho Salad Print Recipe CourseBreads & Breakfasts Servings 10 Servings 10 Ingredients 3 cups fresh pineapple cut into chunks 4 medium tomatoes seeds removed, coarsely chopped and drained 1 in large cucumber cuthalf 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) Servings: Instructions 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.