toasted pine nuts (optional)
For the Dressing:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey or maple syrup (adjust to taste)
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions:
Step 1: Prepare the Salad
- In a large salad bowl, combine the mixed greens, cherry tomatoes, diced cucumber, thinly sliced red onion, torn fresh basil leaves, and any optional ingredients like crumbled goat cheese or toasted pine nuts.
Step 2: Make the Dressing
- In a separate bowl, whisk together the extra-virgin olive oil, balsamic vinegar, honey or maple syrup, minced garlic, salt, and black pepper until well combined. Adjust the sweetness to your taste by adding more honey or maple syrup if desired.
Step 3: Dress the Salad
- Drizzle the dressing over the salad mixture in the large bowl. Start with half of the dressing and toss gently to coat the salad evenly. Add more dressing as needed to achieve your preferred level of flavor.
Step 4: Store for Later
- This salad can be stored in airtight containers in your fridge for up to two months. To maintain its freshness, store the salad and dressing separately. Keep the greens and veggies in one container and the dressing in another.
Step 5: Serve and Enjoy
- When you’re ready to enjoy the salad, simply take out a portion, add the dressing, and toss. It’s a quick and delicious way to savor the flavors of summer anytime.
Tips and Variations:
- Long-Term Storage: Separating the salad and dressing is essential to keep the salad fresh for up to two months. The greens should be in airtight containers, and the dressing can be stored in a small jar.
- Customize the Dressing: You can personalize the dressing by adding fresh herbs like mint or cilantro, a squeeze of lemon juice, or a touch of Dijon mustard for extra flavor complexity.
- Protein Boost: To turn this salad into a complete meal, consider adding grilled chicken, chickpeas, quinoa, or tofu when serving.
- Variety of Greens: Experiment with different types of
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