Strawberry Basil Vinaigrette Salad
This simple and delightful salad combines the sweetness of strawberries with the aromatic basil olive oil, creating a perfect balance of flavors that's ideal for a summer meal. Enjoy as a starter or a light main course!
By Abbie Wedge
This simple and delightful salad combines the sweetness of strawberries with the aromatic basil olive oil, creating a perfect balance of flavors that's ideal for a summer meal. Enjoy as a starter or a light main course!
Ingredient Spotlight. This is a two-product love story. Our Basil Infused Olive Oil brings a fresh, herbaceous green note, while our Strawberry Dark Balsamic Vinegar adds a jammy, sweet-tart depth. Whisked together, they make a vinaigrette that tastes like summer in a bowl.
Ingredients
- 4 cups mixed greens (such as spinach, arugula, and kale)
- 1 cup fresh strawberries, hulled and sliced
- 1/4 cup crumbled goat cheese
- 1/4 cup chopped pecans
- 2 tablespoons finely diced red onion
- 1/4 cup Basil Infused Olive Oil
- 1/4 cup Strawberry Dark Balsamic Vinegar
- Salt and pepper to taste
*Note our Basil Infused Olive Oil & Strawberry Dark Balsamic also come as a pairing of two. Shop this pairing here!
Instructions
- Prepare the Salad: In a large bowl, combine the mixed greens, and sliced strawberries.
- Make the Vinaigrette: In a small bowl or a jar with a lid, whisk together the Basil Infused Olive Oil and Strawberry Dark Balsamic Vinegar until well combined. Season with salt and pepper to taste.
- Dress the Salad: Pour the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
- Add Toppings: Sprinkle the crumbled goat cheese, red onion, and toasted almonds over the top of the salad.
- Serve: Transfer the salad to a serving platter or individual bowls. Serve immediately for a refreshing and flavorful summer dish.
Chef's Notes
- Whisk the oil and balsamic hard, or shake them in a lidded jar, until the dressing thickens and emulsifies. That's what helps it cling to the greens instead of pooling at the bottom.
- Dress the salad just before serving so the delicate greens stay crisp and the strawberries keep their shape.
Make It Yours
- Toast the pecans in a dry skillet for a minute or two to deepen their flavor and add extra crunch.
- Swap the strawberry balsamic for our Wild Blueberry Dark Balsamic when berries are in season for a different sweet-tart note.
Allergens: Contains dairy (milk) and tree nuts (pecans).
Shop our Basil Infused Olive Oil and Strawberry Dark Balsamic Vinegar at the shop.
1 comment
I made this wonderful dressing and now use it for all my salads this winter. Thanks