Summer Basil Salad
Submitted by jdunbar
Summer basil salad tossed in a sweet rice vinegar and Dijon dressing with fresh veggies, herbs, and golden raisins. Serve it over fusilli, brown rice, or couscous for a light, vibrant side dish.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
40 minWhen the garden is overflowing and you need a salad that actually excites people, this is it.
Crunchy bell peppers, zucchini, carrots, and lightly steamed green beans get tossed with scallions, handfuls of fresh basil and parsley, and plump golden raisins for little bursts of sweetness.
The dressing is a bright, tangy number built on sweet rice vinegar, Dijon mustard, minced garlic, and just a whisper of olive oil. It clings to everything without weighing it down.
Serve it on its own as a fresh side, or toss it with fusilli pasta, brown rice, or couscous to turn it into a full meal.
Variations
- Pasta salad: Toss with cooked fusilli for a potluck-ready dish
- Grain bowl: Combine equal parts cooked brown rice and couscous as the base
- Swap the veggies: Asparagus works great in place of green beans when it’s in season
Kitchen Tips
- Steam the green beans or asparagus just until crisp-tender and cool them before adding so they keep their snap
- Chop everything roughly the same size for even flavor in every forkful
- Make the dressing ahead and let it sit for 30 minutes so the garlic mellows and the flavors meld
Ingredients
Directions
Combine ingredients for dressing.
Pour dressing over salad fixin’s to taste.
As an alternative, combine with fusilli pasta, or 1 cup dry brown rice combined with1 cup dry couscous (prepared according to package directions).
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