Summer in a Bowl
This salad is the definition of “effortless elegance.” By using fresh lemon zest and basil picked straight from the garden, we elevate simple pantry staples into a bright, sophisticated side dish that pairs perfectly with grilled proteins or stands alone as a light lunch.
The ingredient
The Pasta & Veg
- Rotini or Farfalle16 oz
- Cherry Tomatoes1.5 Cups
- Cucumber (English)1 Cup
- Crumbled Feta1/2 Cup
- Pine Nuts (Toasted)2 tbsp
Lemon Basil Dressing
- Fresh Basil Leaves1/2 Cup
- EV Olive Oil1/3 Cup
- Lemon Juice & Zest2 Lemons
- Honey or Agave1 tsp
- Garlic (Grated)1 Clove
The instruction
Boil & Chill: Cook the pasta in a large pot of salted water until al dente. Drain and immediately rinse with cold water to stop the cooking process and remove excess starch.
The Citrus Emulsion: In a small jar or artisanal bowl, whisk together the olive oil, lemon juice, lemon zest, honey, and garlic. Finely chiffonade (thinly slice) the basil and stir it into the dressing.
Toss & Marinate: Combine the chilled pasta, halved cherry tomatoes, and diced cucumber in a large serving bowl. Pour the dressing over the top and toss until every noodle is glossy and coated.
The Final Garnish: Just before serving, fold in the crumbled feta and toasted pine nuts. This ensures the cheese stays distinct and the nuts remain crunchy. Serve at room temperature or chilled.
