Alaskan and Proud Recipes

Summer Gazpacho Salad

Customer Rating: Recipe Rated Five Stars - Top Rating

1 Ratings    1 Comment

Yield: 10 servings



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.

Customer Comments

Recipe Rated Five Stars - Top Rating

Karen H Palm Harbor, FL

“really, really good!”

Add a Comment Login

Alaskan and Proud Recipes

By continuing to browse our site, you agree to our use of Cookies, Privacy Policy and Terms of Service.