September, already?! I’m holding fast to the last flavors of summer and this yummy vinaigrette drizzled over a vibrant salad encapsulates the essence of summer so beautifully. And honestly it compels me to eat my greens. To start, I grilled up a couple of chicken kebabs (skewered chicken pieces, squash, bell pepper, red onion) simply marinated in oil, vinegar salt and pepper. You could even use this salad dressing as a marinade. Then, I topped it off with some grilled corn, tomatoes, queso fresco and pepitas. A hefty drizzle of this vinaigrette and you’re set for a delicious and simple late summer fete!
- 2 cloves garlic
- 4-5 basil leaves
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 1 cup olive oil
- ⅓ cup balsamic vinegar
- squeeze of lime
- 1 teaspoon chipotle Cholula or Tabasco
- Using a mortar and pestle or blender, mash 2 cloves garlic with basil leaves, sea salt and ground pepper. If using mortar and pestle, transfer mixture to a mason jar. Add olive oil, balsamic vinegar and chipotle Cholula. Shake (or blend) to combine. Store in refrigerator up to 2 months.