Basil Vinaigrette
Summer liquid gold
Basil vinaigrette is my secret weapon all summer long. It’s bright, fresh, packed with flavor and works on quite literally everything you will make this summer - grilled vegetables, burrata, fish, crisp salad greens, pasta salad, skirt steak, chicken…you get the point.
I have said it before, and I will say it again. Your olive oil matters in this! Your olive should taste good on its own. It should be vibrant, grassy, even a little spicy at the end. If it tastes stale or just not good, you should not be making a vinaigrette with it. That not great flavor will overpower the basil, and it will not taste good. You’ve been warned! Proceed how you wish.
A few of my favorite ways to use it:
Tomato, burrata, grilled peach, prosciutto board
Drizzled on branzino & roasted veg
Pasta salad with arugula, sundried tomatoes, herbs & basil vin
