kalamata olive and basil vinaigrette
Kalamata olives and basil add a ton of pizazz to simple oil and vinegar salad dressing. This 10 minute vinaigrette will be your go to dressing for the spring and summer. It is amazing on spring greens with goat cheese, traditional Greek salad, cucumber salad or just drizzled over fresh tomatoes. It’s naturally gluten-free, paleo and vegan.
This dressing seems almost too summery to share today. I always think of basil as the flavor equivalent of summer, so I feel a little guilty using it in a salad dressing in the middle of mud season. I am such a rebel.
Actually, I happened to have basil on hand because I have been treating myself to some locally grown hot house basil lately. I picked it up when I made this pesto salmon, and now I guess you could say I am on a basil kick. What can I say, whatever gets you through the root vegetable blues.
The basil adds sparkling freshness to this briney dressing. I love the way it tastes! I have no doubt oregano would work as well so if you’d prefer a more woodsey flavor try that instead, just make sure you use far less. I’d start with a tablespoon or so of chopped fresh oregano in place of the basil.
As far as flavor combinations are concerned while the spring rocks on, pair this dressing with salads based with tender yet bitter greens like Belgian endive with chopped egg, romaine hearts mixed with raddichio and finely chopped escarole. The bitterness of the olives with the acidity of the vinegar will cancel out the bitterness of the greens and make them seem sweeter and make the basil really the star of the show. I think feta and fresh chevre would be fantastic with this too. Radishes and chickpeas are excellent goodies to add in with the greens.
Later into June and July try it over sliced cukes or drizzled over grilled vegetables. August is when you’re going to want to have this on hand at all times because it will make tomatoes even better, if that is possible.
Simple 10 minute Kalamata Olive and Basil Vinaigrette recipe. Perfect to pour over Greek Salads, Chopped cucumber salad, and drizzled over summer tomatoes. Naturally vegan and gluten-free.
- ½ clove garlic, grated on a rasp-style grater
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt or to taste
- ¼ cup chopped pitted kalamata olives
- ¼ cup chopped fresh basil
- Freshly ground pepper to taste
- Whisk garlic, oil, vinegar, mustard and ¼ teaspoon salt in a medium bowl until emulsified. Whisk in olives and basil. Season with pepper and more salt if desired.
- Serving Size: 2 tablespoons
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