Lettuce from my garden, fresh tomatoes (not from my garden yet but hopefully soon!), fresh mozzarella and a homemade BASIL VINAIGRETTE recipe adapted from The Black Dog Summer on the Vineyard Cookbook.
This is my go to party salad all summer long! It’s a total crowd pleaser and I love it because is is so simple and showcases summer produce. It’s also great any time on it’s own or with an added protein.
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
Cherry tomatoes, halved
Fresh Mozzarella balls, halved
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
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!
In a large bowl combine lettuce, tomatoes and mozzarella, stir in as much or as little basil vinaigrette as desired.