The best summer days are filled with a splash from the pool, a kiss from the sun, and a fresh bite from the garden… specifically, a bite of The Best Summer Salad. We firmly believe it’s a must to keep those summer vibes vibing, even with your food decisions! And what’s better on a warm, sunny day than a big bowl of crisp, refreshing veggies tossed in a creamy, tangy dressing?! We love that this one is easy to whip up and a breeze to eat al fresco, so you don’t miss out on too much of your time soaking up all that glorious warm weather fun. The Best Summer Salad makes your summer vacation even better! Jump in and enjoy!
Ingredients
For the dressing:
- 1/2 cup fresh basil leaves, packed
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon shallot, finely chopped
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
For the salad:
- 10 cups mixed salad greens
- 1 (15-ounce) can low-sodium cannellini beans, rinsed
- 1 cup cherry or grape tomatoes, halved
- 1/2 cucumber, halved lengthwise and sliced
Directions
Step 1 –Place the basil, the oil, the red wine vinegar, the shallot, the Dijon mustard, the honey, the salt, and the pepper in a food processor and process until mostly smooth.
Step 2 –Add the salad greens, the beans, the tomatoes, and the cucumber to a large bowl.
Step 3 –Drizzle the salad with the dressing and toss to coat.
Step 4 –Serve.
