Summer Salad with Basil Vinaigrette
This salad showcases summer produce and is a total crowd pleaser. This is our favorite summer dressing hands down. Recipe adapted from The Black Dog Summer on the Vineyard Cookbook. You can make this dressing a day before serving.
Recipe type: Salads, Vinaigrette
Cuisine: Gluten-Free, Vegan
  • Lettuce
  • Cherry tomatoes, halved
  • Fresh Mozzarella balls, halved
Basil Vinaigrette
  • 1 clove garlic
  • ½ tsp salt
  • 1 cup fresh basil, packed
  • ¼ cup Olive Oil
  • ¼ cup Canola Oil
  • ⅛ cup red wine vinegar
  • 2 tsp Dijon Mustard
  • ¼ tsp pepper
Basil Vinaigrette
  1. Put the salt and garlic in a food processor or blender and pulse to chop and combine
  2. Add all remaining ingredients and blend until basil is completely minced and all ingredients well combined.
  3. Taste and adjust as needed. Sometimes I add a little bit more mustard for some tang or extra basil... you really can't go wrong!
Assemble salad
  1. In a large bowl combine lettuce, tomatoes and mozzarella, stir in as much or as little basil vinaigrette as desired.
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