Recipe: Cool Summer Gazpacho Salad (using pineapple, tomatoes, and cucumber)

COOL SUMMER GAZPACHO SALAD

1 large DOLE Fresh Pineapple
2 cups chopped tomatoes, drained
1 large cucumber, halved lengthwise and thinly sliced
1/4 cup chopped DOLE Green Onions
1/4 cup red wine vinegar
4 teaspoons olive or vegetable oil
1/2 teaspoon dried basil leaves, crushed

Twist off crown from pineapple. Cut pineapple lengthwise into quarters. Remove fruit from shell; core and chop fruit. Drain.

Stir pineapple, tomatoes, cucumber, green onions, vinegar, oil and basil in large serving bowl; cover and chill 1 hour or overnight.

Stir before serving.

Servings: 10
Source: Dole