Description
This vibrant and fresh salad is tossed in a homemade basil vinaigrette that’s bursting with flavor. It’s light, crisp, and perfect as a side dish or a healthy lunch. The vinaigrette is made with fresh basil, garlic, lemon juice, and olive oil—simple, clean ingredients that bring out the best in any greens.
Ingredients
For the Salad:
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6 cups mixed salad greens (like arugula, spinach, and romaine)
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1 cup cherry tomatoes, halved
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1/2 cucumber, sliced
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1/4 red onion, thinly sliced
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1/4 cup crumbled feta or goat cheese (optional)
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1/4 cup toasted pine nuts or slivered almonds
For the Basil Vinaigrette:
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1 cup fresh basil leaves, packed
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1 clove garlic
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2 tbsp lemon juice
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1 tbsp red wine vinegar
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1 tsp Dijon mustard
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1/4 tsp salt
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1/4 tsp black pepper
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1/3 cup olive oil
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1-2 tbsp water (to thin, if needed)
Instructions
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Make the vinaigrette: In a blender or food processor, combine basil, garlic, lemon juice, vinegar, mustard, salt, and pepper. Pulse until chopped.
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With the motor running, slowly drizzle in the olive oil until smooth and creamy. Add water a little at a time if needed to thin the dressing. Taste and adjust seasoning if desired.
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In a large salad bowl, combine salad greens, cherry tomatoes, cucumber, red onion, cheese, and nuts.
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Drizzle with basil vinaigrette and toss gently to coat.
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Serve immediately and enjoy!
Notes
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Add grilled chicken, shrimp, or chickpeas for a heartier salad.
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Store leftover dressing in the fridge for up to 5 days.
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Swap lemon juice with lime for a brighter twist.