Best 9 Green Salad With Basil Leaves Recipes

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**Green Salad with Basil Leaves: A Refreshing and Flavorful Medley of Greens**

Indulge in a symphony of flavors with our Green Salad with Basil Leaves, a refreshing and vibrant dish that embodies the essence of summer. This delightful salad combines an assortment of crisp lettuces, zesty cherry tomatoes, crunchy cucumbers, and sweet red onion, all tossed in a light and tangy dressing infused with the aromatic essence of basil. The addition of crumbled feta cheese adds a delightful touch of salty creaminess, perfectly complementing the peppery arugula and earthy spinach. With its vibrant colors and tantalizing textures, this Green Salad with Basil Leaves is not only visually appealing but also a culinary delight that will awaken your taste buds and leave you craving more. Whether you're looking for a healthy lunch option, a refreshing side dish, or a vibrant addition to your next potluck, this salad is sure to impress. Embark on a culinary journey and discover the harmonious blend of flavors that make this Green Salad with Basil Leaves a truly extraordinary dish.

Here are our top 9 tried and tested recipes!

BIBB SALAD WITH BASIL GREEN GODDESS DRESSING



Bibb Salad with Basil Green Goddess Dressing image

Provided by Ina Garten

Categories     appetizer

Time 10m

Yield 6 servings

Number Of Ingredients 11

1 cup good mayonnaise
1 cup chopped scallions, white and green parts (6 to 7 scallions)
1 cup chopped fresh basil leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
2 teaspoons chopped garlic (2 cloves)
2 teaspoons anchovy paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup sour cream
3 heads Bibb lettuce
2 to 3 tomatoes

Steps:

  • Place the mayonnaise, scallions, basil, lemon juice, garlic, anchovy paste, salt and pepper in a blender and blend until smooth. Add the sour cream and process just until blended. (If not using immediately, refrigerate the dressing until ready to serve.)
  • Cut each head of lettuce into quarters, remove some of the cores, and arrange on 6 salad plates. Cut the tomatoes into wedges and add to the plates. Pour on the dressing and serve.

GREEN SALAD WITH BASIL LEAVES



Green Salad with Basil Leaves image

Peppery basil is an easy way to enliven a standard green salad. To cut basil, stack a few basil leaves (of similar size). Roll into a tight cylinder; with a sharp knife, slice crosswise into thin strips.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 6

1 tablespoon fresh lemon juice
Pinch of sugar
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
1 head (about 10 ounces) Boston lettuce, torn into bite-size pieces, washed and dried
1 cup lightly packed fresh small basil leaves (larger leaves torn in half)

Steps:

  • In a large bowl, whisk together lemon juice and sugar; season generously with salt and pepper. Whisk in oil until incorporated.
  • Add lettuce and basil leaves; toss to coat with dressing. Serve immediately.

Nutrition Facts : Calories 43 g, Fat 4 g, Protein 1 g

TOMATO, BASIL, AND FETA SALAD



Tomato, Basil, and Feta Salad image

Fresh tomatoes combine with cucumber, fresh basil, and feta for a simple and refreshing salad full of flavor!

Provided by VANCGIRL2

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 8

6 roma (plum) tomatoes, diced
1 small cucumber - peeled, quartered lengthwise, and chopped
3 green onions, chopped
¼ cup fresh basil leaves, cut into thin strips
3 tablespoons olive oil
2 tablespoons balsamic vinegar
3 tablespoons crumbled feta cheese
salt and freshly ground black pepper to taste

Steps:

  • In a large bowl, toss together the tomatoes, cucumber, green onions, basil, olive oil, balsamic vinegar, and feta cheese. Season with salt and pepper.

Nutrition Facts : Calories 140 calories, Carbohydrate 7.4 g, Cholesterol 6.3 mg, Fat 11.9 g, Fiber 1.6 g, Protein 2.4 g, SaturatedFat 2.5 g, Sodium 88.6 mg, Sugar 4.8 g

AMAZING CUCUMBER BASIL SALAD



Amazing Cucumber Basil Salad image

I created this salad because I had lots of fresh veggies and herbs from my garden that needed using up. It is so good, and because it makes its own dressing, it's very healthy as well. The flavor is best when left in the fridge overnight.

Provided by RainbowJewels

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 8h15m

Yield 12

Number Of Ingredients 8

2 cups fresh baby spinach
2 tablespoons chopped fresh basil
1 pound campari tomatoes, seeded and minced
2 large seedless cucumbers, peeled and minced
1 large red onion, minced
3 cloves garlic, minced
1 teaspoon salt, or to taste
1 teaspoon cracked black pepper, or to taste

Steps:

  • Run spinach and basil through a food processor until finely chopped.
  • Mix spinach mixture, tomatoes, cucumbers, red onion, garlic, salt, and pepper together in a large bowl with an air-tight lid. Cover bowl and refrigerate salad, 8 hours to overnight.

Nutrition Facts : Calories 20.2 calories, Carbohydrate 4.4 g, Fat 0.2 g, Fiber 1.2 g, Protein 1 g, Sodium 201.3 mg, Sugar 1.6 g

GREEN BEAN SALAD WITH BASIL, BALSAMIC, AND PARMESAN



Green Bean Salad with Basil, Balsamic, and Parmesan image

Is your garden overflowing with green beans? Whip up this green bean salad recipe with basil, Parmesan, and balsamic vinegar for a great summer side dish.

Provided by Elise Bauer

Categories     Salad     Bean Salad     Green Bean

Time 30m

Yield 6

Number Of Ingredients 8

1 1/2 pounds trimmed green beans, cut to 2 to 3 inch long pieces
Salt
1/2 cup finely chopped red onion (or shallots)
2 tablespoons balsamic vinegar
4 tablespoons extra virgin olive oil
3/4 cup chopped fresh basil leaves
3/4 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
Freshly ground black pepper

Steps:

  • Soak the onions: Place the chopped onions in a small bowl of water. This will help take the edge off the onions. Let sit while you prepare the rest of the salad.
  • Blanch the green beans: Bring a large pot of salted water to a boil (2 tablespoons of salt for 2 quarts of water). Add the green beans to the water and blanch only for about 2 minutes or so, until the beans are just barely cooked through, but still crisp. Fresh young beans should cook quickly. Older, tougher beans may take longer.
  • Shock in ice water: While the beans are cooking, prepare a large bowl of ice water. When the beans are ready, use a slotted spoon to remove them from the boiling water to the ice water to stop the cooking. Drain the green beans and the red onions.
  • Toss with red onion, balsamic, and Parmesan: Place the green beans, red onion, and chopped basil in a large bowl. Sprinkle in the olive oil, toss to coat. Sprinkle in the balsamic and Parmesan cheese. Toss to combine. Season to taste with salt and freshly ground black pepper. Chill until ready to serve.

Nutrition Facts : Calories 164 kcal, Carbohydrate 13 g, Cholesterol 6 mg, Fiber 4 g, Protein 5 g, SaturatedFat 2 g, Sodium 228 mg, Sugar 6 g, Fat 11 g, ServingSize Serves 6, UnsaturatedFat 0 g

FRESH GREEN BEAN SALAD WITH BASIL AND TOMATOES



Fresh Green Bean Salad with Basil And Tomatoes image

Provided by Food Network

Categories     main-dish

Time 32m

Yield 8 servings

Number Of Ingredients 15

1 1/2 pounds fresh green beans
1 tablespoon sugar
1 tablespoon and 1 teaspoon salt
1 recipe Garlic-Basil Dressing, recipe follows
5 firm ripe tomatoes, sliced
4 sprigs fresh basil, for garnish
1 clove garlic
1 shallot
2 tablespoons water
1 1/2 teaspoons salt
1/8 teaspoon freshly ground black pepper
2 tablespoons Dijon mustard
1 tablespoon sugar
3/4 cup canola, corn or vegetable oil
15 fresh basil leaves

Steps:

  • Leave the pointed tips on the green beans, but snap off the stem tips. Wash. Bring a large pot of water to a boil. Add the sugar and 1 tablespoon salt. Drop in the green beans and cook until crisp-tender, about 6 to 7 minutes. Drain the beans and plunge them into ice water to stop cooking. Drain well and refrigerate.
  • When ready to serve, toss the green beans with 1/3 cup of the dressing in a large mixing bowl. Taste and add more dressing or salt as needed. Pile the beans high in the center of a large white platter. Arrange the tomato slices overlapping around the edge. Sprinkle the tomatoes with remaining salt and drizzle 3 tablespoons of the dressing on top of them. Garnish with basil sprigs. Serve immediately.
  • Turn on the processor fitted with the steel blade and drop the garlic and shallot down the feed tube onto the spinning blade to mince. Add the water, salt, pepper, mustard, and sugar. With the processor running, slowly drizzle in the oil. Add the basil leaves and coarsely chop with several on/off pulses.

EAT YOUR GREENS SALAD



Eat Your Greens Salad image

This is Ree's favorite salad to serve at a BBQ. You don't have to stick to these exact ingredients-anything that is green can go in. Switch things up with asparagus, Granny Smith apples or anything else you fancy-as long as it's green!

Provided by Ree Drummond Bio & Top Recipes

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 17

1 cup baby spinach
1/4 cup hummus
2 tablespoons olive oil
2 tablespoons pesto
1 tablespoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 lemon, zested and juiced
4 cups chopped romaine lettuce
2 cups chopped kale
1 cup frozen peas, thawed
1/2 cup grated Pecorino Romano
1/4 cup fresh basil leaves
2 mini cucumbers, sliced into rounds
2 scallions, thinly sliced
1 avocado, diced
1 green bell pepper, finely diced

Steps:

  • For the dressing: Add the spinach, hummus, olive oil, pesto, honey, salt, pepper and lemon zest and juice to a small blender, then blend until smooth.
  • For the salad: Add the romaine, kale, peas, Pecorino Romano, basil, cucumber, scallion, avocado and green pepper to a large bowl. Add the dressing and toss to combine. Transfer to a serving platter or bowl.

ESCAROLE, PEAR, PARMESAN, AND BASIL LEAF SALAD



Escarole, Pear, Parmesan, and Basil Leaf Salad image

Fresh basil and pears team up to offer a winning combination of delicate fruit and herbal notes to this bright, crisp salad.

Provided by Mindy Fox

Categories     Salad     Side     Low Carb     Low Fat     Vegetarian     Kid-Friendly     Quick & Easy     Low Cal     Basil     Healthy     Escarole     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 8-10 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 cup hazelnuts, coarsely chopped
Kosher salt
1 small garlic clove
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
Freshly ground black pepper
1/2 cup extra-virgin olive oil
2 heads of escarole (about 2 1/2 pounds), tough outer greens removed, leaves torn into bite-sized pieces
2 Comice or Anjou pears, preferably red, cored, thinly sliced lengthwise
1/2 pound Parmesan, shaved
2 cups (packed) basil leaves, torn into bite-sized pieces
Flaky sea salt

Steps:

  • Heat 1 Tbsp. olive oil in a small skillet over medium. Add hazelnuts and toast, stirring occasionally, until golden, 2-3 minutes. Season with 1/8 tsp. kosher salt. Remove from heat; set aside.
  • Finely chop garlic clove. Using the side of a chef's knife, mash garlic with 1/4 tsp. kosher salt to form a paste. Whisk garlic paste, vinegar, mustard, and 1/4 tsp. pepper in a medium bowl. Whisk in 1/2 cup extra-virgin olive oil in a slow and steady stream.
  • Place escarole, pears, Parmesan, basil, and about 1/3 of the reserved hazelnuts in a large bowl and drizzle with vinaigrette. Gently toss until salad is evenly dressed; season with sea salt and pepper. Top with remaining hazelnuts.
  • Do Ahead
  • The dressing can be made up to 1 day ahead. Whisk well before using.

GREEN SALAD



Green Salad image

This salad is good for a side dish or a meal on its own. I make it often for my family and they always enjoy it.

Provided by anonymous

Categories     Salad     Green Salad Recipes     Mixed Greens Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 10

½ cup chopped onion
½ cup chopped green bell pepper
2 (10 ounce) packages mixed salad greens
4 thinly sliced chicken deli meat, chopped
1 tomato, chopped
¼ teaspoon onion powder
3 dashes garlic powder
1 pinch ground black pepper
2 pinches salt
3 tablespoons balsamic vinaigrette salad dressing

Steps:

  • Microwave or saute onion and bell pepper until soft; set aside to cool.
  • In a large salad bowl, combine the onion, pepper, salad greens, deli meat and tomato. Sprinkle with the onion powder, garlic powder, black pepper and salt. Toss to mix.
  • Pour on enough salad dressing or vinegar to coat, toss again and serve.

Nutrition Facts : Calories 47 calories, Carbohydrate 5.3 g, Cholesterol 3.1 mg, Fat 2.1 g, Fiber 2.1 g, Protein 2.7 g, SaturatedFat 0.3 g, Sodium 162.7 mg, Sugar 2 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
  • Wash your greens thoroughly. This will remove any dirt or debris.
  • Dry your greens thoroughly. This will help prevent the salad from getting watery.
  • Use a light touch when dressing your salad. You don't want to overdress it.
  • Use a variety of textures and colors in your salad. This will make it more visually appealing and interesting to eat.
  • Don't be afraid to experiment with different ingredients. There are many different ways to make a green salad, so find one that you like and enjoy.

Conclusion:

A green salad with basil leaves is a delicious and healthy way to start any meal. It's also a great way to use up leftover vegetables. With so many different variations, there's sure to be a green salad recipe that everyone will enjoy. So next time you're looking for a light and refreshing meal, try one of the recipes from this article. You won't be disappointed!

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