Fresh Basil Vinaigrette

Ingredients:

• 1 cup fresh basil leaves, packed
• 1/4 cup extra-virgin olive oil
• 2 tablespoons white wine vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. In a food processor or blender, combine basil, olive oil, white wine vinegar, and honey.
2. Blend until smooth and well combined.
3. Season with salt and pepper to taste. Adjust the vinegar and honey as desired.
4. Drizzle over your favorite salad for a refreshing burst of flavor.

Caprese Salad with a Twist

Ingredients:

• 2 large ripe tomatoes, sliced
• 8 oz fresh mozzarella cheese, sliced
• 1/2 cup fresh basil leaves
• 1 avocado, sliced
• Balsamic glaze
• Salt and pepper to taste

Instructions:

1. On a large platter, alternate layers of tomato and mozzarella slices.
2. Tuck fresh basil leaves and avocado slices between layers.
3. Drizzle with balsamic glaze, then sprinkle with salt and pepper.
4. Serve immediately for a stunning presentation and delightful flavors.

Grilled Summer Vegetable Salad with Basil

Ingredients:

• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 eggplant, diced
• 1 cup cherry tomatoes
• 1/2 cup fresh basil, chopped
• 1/4 cup feta cheese, crumbled
• Olive oil, salt, and pepper

Instructions:

1. Preheat the grill to medium-high heat.
2. Toss the vegetables in olive oil, salt, and pepper.
3. Grill the vegetables for about 5-7 minutes until they are tender and charred.
4. Remove from the grill and let cool slightly. In a large bowl, combine grilled veggies with fresh basil and feta cheese.
5. Serve warm or at room temperature for a nutritious summer meal.

Watermelon, Feta, and Basil Salad

Ingredients:

• 4 cups cubed watermelon
• 1 cup feta cheese, crumbled
• 1/2 cup fresh basil, torn
• Juice of 1 lime
• Olive oil drizzle
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine watermelon cubes, feta cheese, and torn basil leaves.
2. Squeeze the lime juice over the mixture and add a drizzle of olive oil.
3. Season with salt and pepper to taste, and gently toss to combine.
4. Chill in the refrigerator for 30 minutes before serving for a refreshing summer dish.

Classic Pesto Pasta Salad

Ingredients:

• 12 oz pasta of your choice (like fusilli or penne)
• 1 cup fresh basil leaves
• 1/2 cup Parmesan cheese, grated
• 1/3 cup pine nuts
• 2 garlic cloves
• 1/2 cup olive oil
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions. Drain and let cool.
2. In a food processor, combine basil, Parmesan, pine nuts, and garlic. Pulse until finely chopped.
3. With the processor running, slowly add olive oil until the mixture is smooth.
4. In a large bowl, combine pasta, cherry tomatoes, and pesto. Toss until well coated.
5. Serve immediately or refrigerate for an hour to meld flavors.

Basil and Berry Salad

Ingredients:

• 2 cups mixed salad greens (arugula, spinach, etc.)
• 1 cup strawberries, sliced
• 1 cup blueberries
• 1/2 cup goat cheese, crumbled
• 1/4 cup pecans, chopped
• Fresh basil leaves, for garnish

Instructions:

1. In a large bowl, mix salad greens, strawberries, blueberries, goat cheese, and pecans.
2. Drizzle with your choice of dressing (a simple vinaigrette works well) and toss gently.
3. Garnish with fresh basil leaves for an aromatic touch.
4. Serve chilled for a light and invigorating summer salad.

Grilled Peach and Basil Salad

Ingredients:

• 2 ripe peaches, halved and pitted
• 4 cups arugula
• 1/4 cup blue cheese, crumbled
• 1/4 cup walnuts, toasted
• Olive oil, for grilling
• Balsamic reduction

Instructions:

1. Preheat grill to medium heat.
2. Brush peach halves with olive oil and grill cut-side down for about 3-5 minutes.
3. In a large bowl, toss arugula with blue cheese and walnuts.
4. Slice grilled peaches and add to the salad.
5. Drizzle with balsamic reduction before serving for a sweet, savory flavor combination.

Basil Citrus Shrimp Salad

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups mixed greens
• 1 grapefruit, segmented
• 1 orange, segmented
• 1/4 cup fresh basil, chopped
• Olive oil, for cooking
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Season shrimp with salt and pepper, then sauté for 2-3 minutes until pink and cooked through.
3. In a large bowl, combine mixed greens, citrus segments, and chopped basil.
4. Top with the cooked shrimp and serve immediately for a refreshing, protein-packed salad.

Tomato Basil Chickpea Salad

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup fresh basil, chopped
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, and basil.
2. Drizzle with olive oil and red wine vinegar, then stir well to combine.
3. Season with salt and pepper to taste. Serve chilled or at room temperature.

Basil and Avocado Salad

Ingredients:

• 2 avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil, torn
• Juice of 1 lemon
• Olive oil drizzle
• Salt and pepper to taste

Instructions:

1. In a bowl, gently combine diced avocados, cherry tomatoes, and torn basil.
2. Squeeze lemon juice over the mixture, drizzle with olive oil, and toss carefully to avoid mashing the avocados.
3. Season with salt and pepper before serving for a creamy, vibrant dish.

Cucumber and Basil Salad

Ingredients:

• 2 cucumbers, sliced thin
• 1/2 cup red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cucumbers, red onion, cherry tomatoes, and fresh basil.
2. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss gently. Let it sit for 10 minutes to let flavors meld.

Tomato Basil Quinoa Salad

Ingredients:

• 1 cup quinoa, cooked and cooled
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh basil, chopped
• 1/4 cup red onion, chopped
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, mix cooked quinoa, cherry tomatoes, basil, and red onion.
2. Drizzle with olive oil and balsamic vinegar, then stir until well combined.
3. Add salt and pepper to taste. Serve chilled or at room temperature.

Basil and Mozzarella Stuffed Peppers

Ingredients:

• 4 mini sweet peppers, halved and seeded
• 1 cup fresh mozzarella balls, halved
• 1/2 cup fresh basil, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix mozzarella, basil, olive oil, salt, and pepper.
3. Stuff each pepper half with the filling, and place on a baking sheet.
4. Bake for 15-20 minutes until the peppers are tender and cheese is melted. Enjoy warm.

Basil Citrus Fruit Salad

Ingredients:

• 1 cup strawberries, sliced
• 1 cup blueberries
• 1 cup orange segments
• 1/2 cup fresh basil, chopped
• 2 tablespoons honey
• Juice of 1 lime

Instructions:

1. In a large bowl, combine strawberries, blueberries, and orange segments.
2. Drizzle with honey and lime juice, then gently toss to combine.
3. Add chopped basil and toss again. Serve chilled for a summery snack.

Basil and Goat Cheese Salad

Ingredients:

• 4 cups mixed greens
• 1/2 cup goat cheese, crumbled
• 1/2 cup candied pecans
• 1/2 cup fresh basil, torn
• Olive oil and balsamic vinaigrette for dressing

Instructions:

1. In a large bowl, combine mixed greens, goat cheese, pecans, and torn basil.
2. Drizzle with olive oil and balsamic vinaigrette.
3. Toss gently and serve fresh. Perfect as a side or main dish.