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Basil Arugula Salad with Herbes de Provence

Basil is one of my favorite herbs. Whenever a recipe calls for basil, I always find myself sneaking an extra bit in. This salad takes 'extra basil' to a whole new level by making it one of the main ingredients and using it like you would a lettuce. Together with arugula, basil forms the bed of this salad. The sweet, vibrant basil is complemented by sharp parmesan cheese, grassy herbes de provence, and finished with peppery OmegaOil. 

What I love most about this salad is its versatility. It works equally well as a side dish or main course (just throw some chicken or salmon on top). It is easy enough for a busy weeknight yet refined enough to serve to company. 

Being picky about our ingredients:
Not all herbes de provence are created equal. My favorite blend is made by Victoria Gourmet. In addition to the standard herbs (savory, marjoram, thyme, lavender, etc.), their blend includes lemon peel and fennel which go phenomenally well in this salad. 

When it comes to basil, I buy it as a potted plant and keep it in the kitchen near the window. It's so pretty to look at and at $3.99/plant from Trader Joe's, so much more affordable than those plastic containers you get in the produce aisle. 

Also be sure to use the Dipping and Dressing OmegaOil as your salad oil. The peppery notes play delightfully off the sweet basil and the richness of the oil rounds out the whole dish.


Basil Arugula Salad

- 8 oz arugula (about 2/3 the container pictured)

- 4 oz basil

- 2 tbsp shredded parmesan cheese

- 1 tsp Victoria Taylor's Herbes de Provence

- 1 tbsp balsamic vinegar

- 2 tbsp OmegaOil dipping & dressing oil 

- Salt and pepper, to taste

  1.  Remove basil leaves from stalks. Chop roughly.
  2. Combine basil and arugula in large salad bowl. Sprinkle with parmesan cheese and herbes de provence.
  3. Drizzle with balsamic vinegar and OmegaOil. Toss to coat.
  4. Sprinkle salt and pepper to taste. Serve and enjoy!

Total time: 10 min

Serves: 2 - 4


Erica Zidel
Erica Zidel


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