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Vegetable Salad with Basil Dressing in a White Bowl

Vegetable Salad with Italian Basil Dressing

A bright, colorful romaine salad with red bell pepper, cucumber, carrot ribbons, cherry tomatoes and feta, tossed in a dreamy green Italian basil dressing blended from fresh basil, parsley, garlic, honey, red wine vinegar and olive oil.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

Salad
  • 1 head romaine lettuce washed and chopped
  • 1 large red bell pepper sliced
  • 1 large cucumber thinly sliced
  • 1 large carrot peeled into ribbons
  • 6 oz cherry tomatoes halved
  • 3 oz crumbled feta cheese
Italian basil dressing
  • 1/4 cup fresh parsley a handful, roughly chopped
  • 10-14 large basil leaves no stems
  • 1/4 teaspoon fresh oregano
  • 2 cloves garlic peeled
  • 1 1/2 teaspoons honey
  • 1/4 cup red wine vinegar
  • 3/4 cup light olive oil
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Method
 

  1. Combine the romaine, bell pepper, cucumber, carrot ribbons, cherry tomatoes and feta in a large bowl.
  2. In a food processor, pulse the parsley, basil, oregano, garlic, honey, vinegar, olive oil, salt and pepper until smooth (work in batches if your processor is small).
  3. Toss the dressing through the salad rather than drizzling it on top, so every leaf is coated.

Notes

Leftover dressing keeps in a lidded jar in the fridge and is amazing on grilled chicken.