I am an official brand advocate for Bel Brands in 2013. While I receive compensation for participation as a brand advocate, opinions are my own.
I whipped this up yesterday on a whim to complement the steak dinner I was cooking for Fatherâ€™s Day.
I never expected everyone to like it so much, myself included!
Iâ€™m really starting to appreciate the flavor that fresh herbs bring to dishes, especially salads like this. Using dried basil just wouldnâ€™t even come close!
Unfortunately, fresh herbs are uber expensive, at least at my local grocery stores, but growing fresh is super simple!
Every spring I grow cilantro, basil and mint (which comes back on its own yearly) in little pots on my deck. Itâ€™s the best way to get a hold of fresh herbs all summer.
The more you pick them the more they grow too! If you donâ€™t have a deck, put a pot in the windowsill. I always have good luck with basil. The cilantro is a bit harder to grow in my opinion.
Anyway, hereâ€™s the salad I whipped up. I hope it gives you a few ideas of your own.
- 1 tbsp apple cider vinegar
- 1 tbsp red wine vinegar
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- 2 pinches of salt
- 1/2 cup packed basil leaves, chopped
- 5 mini English cucumber, sliced (about 500g)
- handful of grape tomatoes, halved (it was all I had)
- 3 Mini Babybel Light rounds, cut into small chunks.
Whisk the vinegars, honey and salt together to make a quick dressing.
Add the chopped basil and smash a bit into the dressing.
Add the cucumbers, tomatoes and cheese.
Toss and chill until ready to serve.
It made a great complement to our grilled dinner of London Broil and baked beans.
Servings are always tough for me on a side dish as everyone takes varying amounts. Iâ€™m estimating it to serve 4 with approximately 3/4 cup salad. You could always add a bit more cucumbers and tomatoes to bulk it up. There was enough dressing for some additional veggies.
|Servings||Amt per Serving|
|70||2g||0g||old: 2||new: 2|