I’d like to introduce you to my new best friend. She’s vibrant. A real colorful character, yet down to earth with great taste. Without a doubt, she will be my sidekick all summer long. Indeed, Beautiful Basil Vinaigrette is bound to live in my fridge from the start of tomato season until the last days of warm weather grilling. I highly recommend you get to know her, too.
It’s All About the Basil
If all this enthusiasm for a simple dressing seems a bit much, this is how things are when you stumble upon something special. The idea for the dressing started when I had an abundance of basil on hand and in no mood to make pesto. Having had such success using cilantro in my Glossy Green Sauce and mint in my Gremolata, I figured something similar using basil made sense for summer. Et voilá, Beautiful Basil Vinaigrette.
Simple to Make
Like all my favorite recipes, this one is a snap to make. It’s just five ingredients all whizzed in a blender in under a minute. The secret ingredient here is mild miso paste. It makes the flavors really pop and helps the dressing emulsify, giving it nice body.
It’s Good For You, Too
This dressing isn’t just good, it’s enormously good for you, too. Let me point out a few upsides:
- First off, basil is essentially a leafy green and has many of the same benefits. It’s full of anti-inflammatory properties thanks to an abundance of phytonutrients.
- Extra-virgin olive oil falls squarely in the category of healthy fats. Rich is polyphenols, it offers anti-inflammatory benefits and is protective against cardiovascular disease
- Miso paste is a fermented food, so has the “good-for-your-gut” bacteria most of us could use a lot more of.
Ideas for Basil Vinaigrette
Any place you’re inclined to use fresh basil in your summer cooking repertoire is probably a good place to use this vinaigrette. Here are some starter ideas:
- Drizzle over any tomato salad, including one made with Burrata or Mozzarella.
- Make a platter of assorted grilled vegetables, such as eggplant, peppers, zucchini, and corn and serve the vinaigrette on the side.
- Toss with red skinned or Yukon Gold potatoes that have been cooked in salty water and cut in half. Dress while the potatoes are still warm.
- Spoon over grilled salmon, striped bass, or other favorite fish and garnish with lemon wedges.
- Serve with grilled chicken or steak.
- Use in place of standard condiments on your favorite summer sandwich.
- Spoon onto your avocado toast.
- Toss into a cold pasta salad along with cherry tomatoes, cucumbers, diced bell peppers, and feta or mini Mozzarella balls.
- Turn the dressing into a dip by stirring it into plain Greek yogurt or sour cream.
If you like this Beautiful Basil Vinaigrette you might like:
Five Essential Salad Dressings
Slow Roasted Summer Tomato Pasta
Panzanella with Chickpeas and Tomato Vinaigrette
Beautiful Basil Vinaigrette
This is a summer staple that is excellent on tomatoes, grilled vegetables, boiled or roasted potatoes, and fish, chicken, or beef. You can also use it to add flavor to a pasta salad, sandwiches, and summery crostini.
Ingredients
- 2 packed cups (2 ounces) basil leaves (about 2 bushy bunches)
- 2 finely chopped tablespoons shallot
- 1 tablespoon white/mild miso paste (sold in the refrigerated section of the market where you find tofu and tempeh)
- 2 tablespoons champagne vinegar (or white wine vinegar)
- 1/2 cup mild/fruity extra-virgin olive oil
Recipe Notes
Put all of the ingredients into a blender and run until smooth, stopping to scrape down the sides and run again, as needed.
Transfer to a jar or bowl and store in the fridge, where it will keep for up to 5 days.
Photo credit: Rebecca Nassimi, dietetic intern