Fresh Garden Salad with Feta & Basil
Fresh, colourful and so easy to throw together. Made with crisp romaine, cherry tomatoes, cucumber, red bell pepper, crumbled feta and torn fresh basil — pairs perfectly with Garlic & Herb Vinaigrette.
Prep time
10 min
Cook time
Serves
Ingredients
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- 1 small headromaine lettuce, chopped
- 1½ cupscherry tomatoes, halved
- 1½ cupscucumber, chopped
- 1red bell pepper, sliced
- ½ cupcrumbled feta cheese
- ½ cupfresh basil leaves, roughly torn
- Garlic & Herb Vinaigrette, to taste
Garlic & Herb Vinaigrette
Prep: 5 min · Makes: About ½ cup
Ingredients
- ¼ cupextra-virgin olive oil
- 2 tbspapple cider vinegar
- 2 small clovesgarlic, finely grated or minced
- 1 tspDijon mustard
- 2 tsphoney
- ½ tspdried basil
- ¼ tspsalt
- ¼ tspfreshly ground black pepper
Instructions
- 1Add the apple cider vinegar, garlic, Dijon mustard, honey, dried basil, salt and pepper to a small bowl or jar.
- 2Slowly whisk in the olive oil until the dressing is well combined and slightly emulsified. Alternatively, add everything to a jar with a tight-fitting lid and shake well.
- 3Taste and adjust the salt and pepper if needed.
- 4Use immediately or refrigerate in a sealed container. Give it a good shake or whisk before serving.
For the best flavour, let the vinaigrette sit for 10–15 minutes before serving to give the garlic and basil a chance to infuse the dressing.
Ingredients
- 1 small headromaine lettuce, chopped
- 1½ cupscherry tomatoes, halved
- 1½ cupscucumber, chopped
- 1red bell pepper, sliced
- ½ cupcrumbled feta cheese
- ½ cupfresh basil leaves, roughly torn
- Garlic & Herb Vinaigrette, to taste
Garlic & Herb Vinaigrette
Prep: 5 min · Makes: About ½ cup
Ingredients
- ¼ cupextra-virgin olive oil
- 2 tbspapple cider vinegar
- 2 small clovesgarlic, finely grated or minced
- 1 tspDijon mustard
- 2 tsphoney
- ½ tspdried basil
- ¼ tspsalt
- ¼ tspfreshly ground black pepper
Instructions
- 1Add the apple cider vinegar, garlic, Dijon mustard, honey, dried basil, salt and pepper to a small bowl or jar.
- 2Slowly whisk in the olive oil until the dressing is well combined and slightly emulsified. Alternatively, add everything to a jar with a tight-fitting lid and shake well.
- 3Taste and adjust the salt and pepper if needed.
- 4Use immediately or refrigerate in a sealed container. Give it a good shake or whisk before serving.
For the best flavour, let the vinaigrette sit for 10–15 minutes before serving to give the garlic and basil a chance to infuse the dressing.
Instructions
- 1
Add the chopped romaine, cherry tomatoes, cucumber and red bell pepper to a large serving bowl.
- 2
Add the torn basil leaves and crumbled feta.
- 3
Gently toss everything together.
- 4
Just before serving, drizzle with Garlic & Herb Vinaigrette and toss lightly to coat.
- 5
Serve immediately.
Melissa's Notes
This is one of those salads you can easily adjust depending on what you have on hand. Add more tomatoes, cucumber or basil if you have them — the amounts don't need to be exact.
For the best flavour, add the vinaigrette just before serving so the vegetables and romaine stay crisp.
Nutrition Information
Per serving — including 1 tbsp Garlic & Herb Vinaigrette
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
This salad is best dressed with my Garlic & Herb Vinaigrette — bright, garlicky and ready in just 5 minutes. Garlic & Herb Vinaigrette
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