I’ve been trying new combinations in my salads lately, and now that my basil is growing so well, I wanted to try incorporating my favorite herb into my lunch. What I’ve come up with is a strawberry mint salad with basil balsamic vinaigrette. The name is a mouthful, but I promise you that it’s not nearly as complicated to make as it is to say.
Begin by roughly chopping your greens and your mint leaves. Place it all in a bowl and toss so that the mint leaves are fully incorporated with the greens.
Chop your basil into small pieces. In a small bowl, combine oil, vinegar, and basil to make the dressing. Stir the sugar into the dressing and add pepper to taste.
Pour the dressing over your bowl of greens and toss to combine. Top with cut strawberries and feta cheese. I know some people don’t like feta, so you could sub parmesan or another cheese here if you’d like.
Told you it was easy!
The full recipe is at the bottom of this post, and it will make 4 servings. But, if you’re like me and always reduce recipes down to one serving to make them for just yourself, I’ve done the work for you below.
For a single serving of the strawberry mint salad with basil balsamic vinaigrette, use the following measurements:
5-6 ounces mixed greens
4-5 strawberries, quartered
1 tablespoon chopped mint
1 tablespoon chopped basil
1 tablespoon olive oil
1.5 teaspoons balsamic vinegar
1/4 teaspoon sugar
- 10-12 ounces mixed greens
- 1.5 cups strawberries, quartered
- ¼ cup chopped mint leaves
- ¼ cup chopped basil leaves
- ¼ cup olive oil
- ⅛ cup balsamic vinegar
- 1 teaspoon sugar
- black pepper to taste
- Feta or other cheese for topping
- Roughly chop mint leaves and combine with greens by tossing in a bowl.
- Finely chop basil leaves. To make the dressing, combine oil and vinegar with chopped basil in a small bowl. Stir in sugar and pepper.
- Pour dressing over mint and greens, tossing lightly to combine.
- Top salad with cut strawberries and cheese.