By: Chef Laura Bonicelli
This salad is my answer to the question: “What can I make when strawberries are at their peak and basil is abundant?” The result is my Strawberry Basil Salad that celebrates the best of summer — sweet berries, fragrant basil, tender greens, and a vinaigrette that echoes the fruit in the most natural way.
About the salad
Let the Ingredients Shine 🌿
The beauty of this salad lies in its simplicity. When strawberries are fresh and juicy, and basil is growing abundantly in your garden (or at your favorite market), you don’t need much more. The balance between sweet fruit and savory greens, with just a bit of bite from red onion, creates a beautiful harmony.
Romaine or any crisp, sturdy green provides the base. I like how it holds up to the vinaigrette — which, by the way, is nothing more than balsamic vinegar blended with a handful of diced strawberries. A little salt and pepper, and it’s ready to go.
Flavor, Texture, and a Hint of Drama 🍓
I like to serve this salad slightly wilted — just ten minutes after dressing it. The vinaigrette softens the greens slightly and intensifies the fragrance of the basil. The result is a forkful that’s crisp, lush, sweet, and savory all at once. There’s a little crunch from the onion, a bit of chew from the romaine, and the fresh juiciness of strawberries in every bite.
This is a salad that invites pairing. Serve it with grilled chicken or fish, or make it the centerpiece of a simple lunch with crusty bread and a glass of rosé. It’s stunning on a white plate and even better when shared.
A Salad for Right Now 🌿
Whether you’re picking strawberries from your garden, buying pints at the farmers market, or just looking for a fresh way to enjoy summer produce, this salad belongs on your table. It’s fast, flexible, and endlessly satisfying — and the vinaigrette is one you’ll want to remember for other dishes, too.
I hope you enjoy it as much as I do.
Buon Appetito!
Step by Step Instructions
Strawberry Basil Salad with Strawberry Balsamic Vinaigrette
Equipment
- 1 blender
Ingredients
salad
- 1 cup fresh basil leaves
- 1 head chopped romaine lettuce or greens
- 1 1/2 cups hulled and halved strawberries
- 1/2 small red onion thinly sliced
dressing
- 1/3 cup balsamic vinegar
- 1/2 cup hulled and diced strawberries
- Kosher salt to taste
- freshly ground black pepper to taste
Instructions
salad
- Toss the basil leaves, romaine, strawberries, and red onion together in a large bowl.
dressing
- Blend the balsamic vinegar and diced strawberries in a blender until smooth. Season with Kosher salt and freshly ground black pepper to taste.
- Drizzle the dressing over the salad, toss, and serve.
Notes
Nutrition
More Recipes
Easy Sausage Egg Muffins (High-Protein Breakfast)
By: Chef Laura Bonicelli Perfect for busy mornings, these protein-packed muffins are a warm, cheesy, make-ahead breakfast that freezes and reheats beautifully. About the tart Why I love this recipe I’ve been making these sausage egg and cheese muffins for years,...
Moroccan Chicken Tagine with Preserved Lemon, Capers, and Sun-Dried Tomatoes
Moroccan Chicken Tagine with Preserved Lemon, Capers, and Sun-Dried Tomatoes This Moroccan Chicken Tagine features fall-off-the-bone chicken simmered with preserved lemon, capers, and sun-dried tomatoes, creating a rich, tangy, and slightly sweet sauce. Perfect for...
Ras el Hanout
Ras el Hanout Ras el Hnout is a fragrant and complex spice blend commonly used in North African cuisine, particularly in Moroccan, Algerian, and Tunisian dishes. The name translates to "head of the shop" or "top of the shelf" implying that it...
Recent Comments