Basil vinaigrette recipe adapted from The Black Dog Summer on the Vineyard Cookbook
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.
Author: Healthy Gluten-Free Family
Recipe type: Salads, Vinaigrette
Cuisine: Gluten-Free, Vegan
Ingredients
- 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
Instructions
Basil Vinaigrette
- Put the salt and garlic in a food processor or blender and pulse to chop and combine
- Add all remaining ingredients and blend until basil is completely minced and all ingredients well combined.
- 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
- In a large bowl combine lettuce, tomatoes and mozzarella, stir in as much or as little basil vinaigrette as desired.
