I printed this recipe in 2017 when I came across it in the Globe and Mail, published by Tara O’brady, and I have been making all sorts of variations since.

Use fewer tomatoes or none, add bitter green leaves, or cut the zucchini into thick slabs and grill until slightly charred rather than eating raw. I keep the dressing the same, as it is a gem! However, keep in mind that if the garden is overgrown with dill, coriander, mint, or similar soft herbs, they can be added to the dressing as well or instead.

I always enjoy making salads using beautiful seasonal greens, herbs, and edible flowers picked straight from the garden. Different lettuces provide different flavors, and the best salads combine two or three varieties. Since this dressing is lively, it’s best paired with heartier and spicier greens, such as arugula, rocket, mizuna, endive, or baby kale.

easy basil dressing 

serves 2 – 3

ingredients for the dressing

¾ cup/30g basil leaves

¼ cup/10g flat-leafed parsley

juice from half a lemon – approx 2 Tbsp

1 Tbsp apple cider vinegar

1 – 2 Tbsp honey or sugar

3 Tbsp olive oil

pinch dried chilli flakes

ingredients for the salad

2 slices rustic French bread, torn into pieces

2 Tbsp/20g olive oil, plus more as needed

salt and freshly ground black pepper

half lemon, preferably organic, well-scrubbed

3 – 4 handfuls of washed green leaves – arugula, rocket, little gem, mizuna, etc. (try to combine various leaves while balancing the more bitter ones with crisp and tender leaves.)

1 small/120g zucchini, sliced into thin rounds (the small zucchini have the best flavour)

3 Tbsp toasted, roughly chopped pinenuts and pumpkin seeds

prepare the dressing

  1. Squeeze the juice of half the lemon into a small blender. Add the basil and parsley, then add a splash of vinegar, sugar, and olive oil. Season with salt and pepper, then puree. Taste, adjust seasoning, and balance with more oil or vinegar as called for. Sweeten with sugar or honey if it’s too sharp. Rerun the machine, then add a pinch of chilli flakes.

prepare the salad

  1. Preheat the oven to 220C/425F.
  2. Toss the bread with 2 tablespoons of olive oil and season with salt and pepper. Scatter pieces on a small baking sheet.
  3. Slice the half lemon into thin rounds, removing any seeds; if you have a mandoline (or patience), slice about 3 mm thick (1/8-inch.) Coat lightly with olive oil and arrange on another small baking pan.
  4. Place both baking pans in the hot oven. Toast the bread until golden and crisp, 15 – 20 minutes, tossing once. Roast the lemon until touched with char and deeply caramelized, 12 – 15 minutes. 

assemble

  1. Place the leaves and zucchini first, then croutons, roasted lemon slices, and seeds. Top with dressing, offering more at the table.