Tomato Basil Soup Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens, tomatoes, cucumber, carrot, red onion, banana peppers, and basil (if any bits remain). Core and chop the tomatoes into roughly 1/2-inch pieces; peel if desired. Slice the cucumber into rounds or half-moons to yield about 1/2 cup. Julienne or shred the carrot to yield 1/2 cup. Thinly slice the red onion to yield 1/4 cup, and slice the banana peppers to yield 1/4 cup. Slice the black olives if not pre-sliced.

In a large salad bowl, add 4 cups of mixed salad greens. Top with the chopped tomatoes, sliced cucumber, shredded carrot, sliced red onion, sliced banana peppers, and black olives, arranging them evenly over the greens.

Sprinkle the 1/2 cup crumbled feta cheese over the top, reserving dressing to the side.

Tossing note: This salad is served with vinaigrette on the side. If guests want, they can toss portions individually; otherwise leave the salad undressed until serving to keep greens crisp.

Whisk vinaigrette

In a small bowl or jar with a lid, combine 3 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), and the minced garlic (1 tsp). Add the chopped fresh basil (1/4 cup) and chopped fresh parsley (2 tbsp). Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. While whisking constantly (or shaking the jar), slowly stream in 1/2 cup extra-virgin olive oil until the dressing emulsifies and thickens. Taste and adjust salt, pepper or acidity as needed.

If desired, allow the vinaigrette to sit 10–15 minutes to let flavors meld before serving. Keep refrigerated if not using right away and bring to room temperature before serving.

Serve the vinaigrette on the side in a small pitcher or bowl so each guest can dress their portion to taste.