(Serves 2-4)
There was a time when I thought a salad was simply a side dish, something healthy to eat alongside the main dish. But somewhere along the way, I discovered that a truly great salad can be the star of the meal. This Basil and Strawberry Salad with Balsamic Vinaigrette is exactly that kind of salad. At first glance, this might seem like an unusual combination, but the flavors work together beautifully. The fresh basil leaves mixed in with the greens gives a fragrant herbal background, balanced out with crispy lettuce, sweet juicy strawberries and salty feta cheese. The vinaigrette is thick and rich, without overpowering the other flavors.
This is the kind of recipe that feels a little fancy without requiring much effort. Whether you’re serving it alongside grilled chicken, bringing it to a summer gathering, or enjoying it as a light lunch, this salad is guaranteed to impress. One bite and you’ll understand why it’s a recipe I find myself craving again and again.
You Will Need:
- 5-ounce box green leaf lettuce
- 1.5 ounces fresh basil
- 1 cup of strawberries, sliced
- 1/3 cup of crumbled feta cheese
- Balsamic vinaigrette dressing (recipe follows)
Balsamic Vinaigrette:
- 3/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons maple syrup
- 2 cloves garlic
- 1 tablespoon Dijon mustard
- 1/2 teaspoon Kosher salt and fresh cracked pepper
Instructions:
- Make the dressing:
- Place the vinegar in the bottom of a measuring cup (or jar).
- Add the maple syrup, Dijon mustard, a pinch of salt and pepper.
- Grate in the garlic using a handheld grater.
- Slowly add in the olive oil while whisking continuously until the mixture is thick and smooth.
- Taste for seasoning. Add more salt and pepper if needed. Set aside.
- Assemble the salad:
- Tear the lettuce into bite sized pieces and put them into a salad bowl.
- Stem the basil and tear the leaves into the salad bowl.
- Slice the strawberries and place them on top.
- Sprinkle the feta over the salad. Drizzle with dressing and toss to coat.
- Serve immediately.
Notes:
The dressing can be made ahead of time and lasts 1-2 weeks in the refrigerator. This recipe will make enough dressing for a couple of salads, so you can enjoy throughout the week.
