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Enjoy the burst of sweet strawberries and the aroma of fresh basil in this leafy salad, a wonderful complement to grilled chicken and fish dishes.
Cut each romaine heart in half, rinse well, and dry. Remove any tough middle parts. Combine the Strawberry Balsamic Vinegar and Basil EVOO. Arrange the romaine hearts on a serving platter, then scatter the strawberries and basil on top. Drizzle with the dressing and top with the toasted pecans, feta cheese, and pepper.