Best 8 Garden Vegetable Basil Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Get ready to tantalize your taste buds with a culinary masterpiece that celebrates the bounty of fresh garden vegetables and the aromatic allure of basil! This article will take you on a journey through a symphony of flavors, textures, and colors, unveiling the secrets behind creating an exquisite garden vegetable basil salad. Discover the art of selecting the ripest, most flavorful vegetables, and learn how to combine them with the perfect balance of herbs and seasonings. From classic vinaigrette dressings to innovative marinades, we'll explore a world of dressings that elevate the salad to new heights of deliciousness. Whether you're a seasoned salad aficionado or just starting your journey into the world of culinary delights, this article will provide you with all the knowledge and inspiration you need to create a garden vegetable basil salad that will impress and delight your family and friends. So, let's dive in and discover the secrets to crafting this delectable salad that captures the essence of summer's bounty!

Check out the recipes below so you can choose the best recipe for yourself!

GREEN BEAN AND BASIL SALAD



Green Bean and Basil Salad image

A delicious three bean salad that's great for picnics and barbecues. Consider adding fresh zucchini or chickpeas for more variation.

Provided by Getty Stewart

Number Of Ingredients 12

1/2 lb green beans
1/2 lb yellow beans
1 cup red kidney beans (chickpeas, navy beans, etc.)
1 tbsp finely diced onion
2 tbsp freshly cut basil
Dressing
1/3 cup canola oil
3 tbsp fresh squeezed lemon juice
1/2 tbsp dijon mustard
1/4 tsp cayenne pepper
1/2 tsp salt
1/4 tsp black pepper

Steps:

  • Cut or snap off blossom end of beans (green & yellow).
  • Wash beans.
  • Cut beans into 1 inch pieces.
  • Blanch beans in boiling water for 3 minutes or until done to desired tenderness.
  • Cool beans in ice water to prevent continued cooking.
  • Drain well.
  • Toss beans with kidney beans, onions and basil.
  • In a separate small jar, mix oil, lemon juice, mustard, cayenne pepper, salt and black pepper. Shake vigourously.
  • Pour on top of bean mix.
  • Serve immediately or store in fridge for up to 24 hours to let flavours blend.

GARDEN VEGETABLE SALAD



Garden Vegetable Salad image

MY GRANDMA often made this light garden salad. I especially like to serve it in spring and summer, when we can use fresh vegetables from our backyard garden. The tangy Italian dressing is true to tradition. Crisp and refreshing, this salad complements any meal. -Rosalie Wright, San Jose, California

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 14

1/3 cup sliced zucchini
1/3 cup sliced fresh mushrooms
1 small tomato, sliced
1/3 cup sliced green pepper
1/3 cup sliced celery
1/3 cup sliced green onions with tops
1/2 teaspoon chopped fresh basil
DRESSING:
1/4 cup olive oil
2 tablespoons red wine vinegar
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Combine all of the vegetables in a salad bowl. In a small bowl, whisk together dressing ingredients. Pour over salad and toss to coat.

Nutrition Facts :

MIDDLE EASTERN VEGETABLE SALAD



Middle Eastern Vegetable Salad image

Provided by Ina Garten

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

10 scallions, white and green parts, thinly sliced
1 pound ripe tomatoes, seeded, cored, and 1/2-inch-diced
1 hothouse cucumber, halved lengthwise, seeded, and 1/2-inch-diced
1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
1/3 cup chopped fresh parsley
1/3 cup chopped fresh mint leaves
1/3 cup julienned fresh basil leaves
1/2 cup freshly squeezed lemon juice (4 lemons)
1 tablespoon minced garlic (3 cloves)
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
8 ounces good feta cheese, 1/2-inch-diced
Toasted pita bread, for serving

Steps:

  • Place the scallions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.
  • In a small bowl or measuring cup, whisk together the lemon juice, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the salad, tossing gently to coat all the vegetables. Add the feta, sprinkle with salt and pepper, and toss gently. Serve the salad with the toasted pita bread.

VEGETABLE SALAD WITH BASIL



Vegetable Salad with Basil image

The Vegetable Salad with Basil recipe out of our category Vegetable Salad! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 25m

Yield 4

Number Of Ingredients 12

2 stalks Celery
4 carrots
2 zucchini
2 Red Bell pepper
1 bunch Basil (chopped)
Basil
2 Tbsps White balsamic vinegar
2 Tbsps lemon juice
1 tsp honey
3 Tbsps grapeseed oil
salt
peppers (from the mill)

Steps:

  • Rinse and slice celery.
  • Peel the carrot and finely chop or slice.
  • Rinse and thinly slice zucchini.
  • Rinse and halve the peppers, remove the seeds and white inner skins and cut into strips.
  • Mix balsamic vinegar with lemon juice, honey and grape seed oil and mix in vegetables and basil. Season with salt and pepper and serve in a bowl garnished with basil.

FRESH VEGETABLE SALAD



Fresh Vegetable Salad image

Best with 'fresh from your garden' vegetables. A crisp, refreshing and simple side dish for those blistering hot summers!

Provided by Gabby

Categories     Salad     Vegetable Salad Recipes

Time 28m

Yield 12

Number Of Ingredients 15

6 cups water
2 cups tri-color rotini pasta
¼ cup extra-virgin olive oil
¼ cup red wine vinegar
1 teaspoon honey
2 tomatoes, chopped
½ sweet onion (such as Vidalia®), chopped
1 cucumber, peeled and diced
2 carrots, cut into bite-size pieces
½ cup diced celery
3 cloves garlic, chopped
2 green onions, chopped
2 tablespoons chopped fresh parsley, or to taste
1 ½ teaspoons chopped fresh cilantro
1 pinch fresh cracked black pepper, or to taste

Steps:

  • Bring water to a boil in a large saucepan. Cook the rotini in boiling water until tender yet firm to the bite, about 8 minutes; drain. Rinse with cold water until cooled completely; drain. Transfer pasta to a large mixing bowl.
  • Whisk olive oil, vinegar, and honey together in a bowl; drizzle over pasta and toss to coat. Fold tomatoes, sweet onion, cucumber, carrots, celery, garlic, green onions, parsley, and cilantro individually into the pasta mixture to assure even distribution. Season with black pepper.

Nutrition Facts : Calories 114.1 calories, Carbohydrate 15.1 g, Fat 5 g, Fiber 1.4 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 18.2 mg, Sugar 2.7 g

FRESH GARDEN VEGETABLE SALAD



Fresh Garden Vegetable Salad image

When I got married, I wrote down all of my mother's favorite recipes, including this one. The refreshing salad is good in any season, but it's especially tasty made with homegrown vegetables. -Ramona Sailor of Buhl, Idaho

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 9

6 medium tomatoes, quartered
1 medium green pepper, julienned
1 medium onion, sliced and separated into rings
1/3 cup cider vinegar
1/4 cup sugar
1-1/2 teaspoons celery seed
1-1/2 teaspoons prepared mustard
1/2 teaspoon salt
1 large cucumber, peeled and sliced

Steps:

  • In a large bowl, combine the tomatoes, green pepper and onion. In a small saucepan, combine the vinegar, sugar, celery seed, mustard and salt; bring to a boil. Boil for 1 minute. , Pour over vegetables. Let stand until mixture comes to room temperature. Stir in the cucumber. Cover and refrigerate for 2 hours or until chilled.

Nutrition Facts : Calories 84 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 226mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

PERFECT GARDEN SALAD



Perfect Garden Salad image

My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. For a photo demo, go to http://www.recipezaar.com/bb/viewtopic.zsp?t=301407

Provided by dianegrapegrower

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 head lettuce (or a combo of iceberg, romaine, butter, spring greens etc)
2 medium tomatoes, diced
1/2 cucumber, peeled as needed and sliced 1/4-inch thick
4 green onions, chopped
1/2 avocado, diced
2 radishes, sliced (optional)
1 celery rib, sliced (optional)
4 mixed mushrooms, sliced (optional)
1 carrot, peeled and diced (optional)
seasoning salt, to taste
seasoned pepper, to taste
garlic powder, to taste
parmesan cheese, grated, to taste
olive oil, to taste
vinegar, to taste

Steps:

  • Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
  • Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
  • Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
  • Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.

Nutrition Facts : Calories 68.5, Fat 3.9, SaturatedFat 0.6, Sodium 20.6, Carbohydrate 8.3, Fiber 3.6, Sugar 3.1, Protein 2.2

GRILLED VEGETABLE SALAD WITH FRESH BASIL



Grilled Vegetable Salad with Fresh Basil image

A nice side for grilled chicken or steak.

Provided by Charlie Jones

Time 25m

Yield Makes 8 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 garlic clove, minced
2 large Japanese eggplants, trimmed, quartered lengthwise
2 zucchini, trimmed, quartered lengthwise
2 yellow squash, trimmed, quartered lengthwise
2 large whole tomatoes
1 ear of yellow corn, husked
1 small white onion, quartered through stem end with some core still attached to each piece
1/2 cup thinly sliced fresh basil

Steps:

  • Prepare barbecue (medium-high heat). Combine oil and garlic in large bowl. Place vegetables on baking sheet. Brush with garlic oil; sprinkle with salt and pepper.
  • Grill vegetables until slightly charred and just tender, turning often, about 10 minutes. Transfer vegetables to work surface. Cut corn from cob. Cut remaining vegetables into cubes. Toss all vegetables and basil in bowl with garlic oil. Season with salt and pepper.

Tips:

  • For the best flavor, use fresh, ripe vegetables from your garden or a local farmers market.
  • To make the salad more colorful and nutritious, add a variety of vegetables, such as tomatoes, cucumbers, bell peppers, and carrots.
  • If you don't have fresh basil, you can use dried basil, but use half the amount.
  • To make the salad more flavorful, add a squeeze of lemon juice, a drizzle of olive oil, and a sprinkle of salt and pepper.
  • For a vegan version of the salad, omit the cheese.

Conclusion:

This garden vegetable basil salad is a delicious and healthy way to enjoy fresh vegetables. It's perfect for a light lunch or dinner, and it's also a great side dish for grilled or roasted meats. So next time you're looking for a simple and healthy salad recipe, give this one a try!

Related Topics