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Salads, Side Dishes, Summer, Vegetarian, Gluten-Free
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Course Salads, Side Dishes
Servings 4 Servings
Cuisine Mediterranean, Mediterranean Diet
Diet Gluten Free, Vegetarian

Ingredients
 

Salad:

  • 4-5 cups arugula
  • 2 ears of corn cooked and cut off the cob
  • 1 cup cherry tomatoes halved
  • ½ cup baby mozzarella balls
  • 1 avocado cut into chunks
  • Garnish: shredded basil

Basil Vinaigrette from What's Gaby Cooking 

  • 1 shallot roughly chopped
  • 2 cups tightly packed fresh basil leaves stems removed about 4 ounces
  • 1 clove garlic
  • 1/2 teaspoons red pepper flakes
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon kosher salt

Instructions
 

Basil Vinaigrette Instructions

  • Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
  • Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3-5 days.

Salad Instructions

  • Combine all salad ingredients in a large bowl. Toss with basil vinaigrette before serving. Enjoy!

Notes

Basil Vinaigrette recipe from What's Gaby Cooking.
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