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This crowd-pleasing summer salad is tossed with a refreshing orange basil vinaigrette that will leave you licking your salad bowl. Everyone who tries it asks for the recipe!

hand stirring a bowl of orange basil vinaigrette

Fresh basil is packed with antioxidants, which are thought to help slow down the effects of aging, and may also help to combat against the negative effects of stress on the body. Paired with fresh orange juice, which is known for it’s high vitamin C content, this dressing adds even more nutrition to your already veggie-packed salads.

The fact that it tastes AMAZING is just a bonus.

I imagine this orange basil vinaigrette would be delicious over nearly any salad combination, using whatever seasonal produce you have on hand, but I decided to recreate a salad that Austin and I recently tried at a local pizza restaurant, which was topped with a sprinkling of walnuts, dried fruit, and gorgonzola cheese.

This combination is addictive, so I hope you’ll enjoy it, too!

fresh summer salad in a white bowl with a jar of orange basil salad dressing in the background

summer salad with orange basil vinaigrette

Summer Salad with Orange Basil Vinaigrette

4.41 from 5 votes
This summer salad is topped with gorgonzola and tossed with a refreshing orange basil vinaigrette, for a salad that will leave everyone asking for more! 
prep20 mins total20 mins


Orange Basil Dressing

  • 1/2 cup fresh orange juice
  • 1/3 cup extra virgin olive oil
  • 1/4 cup raw apple cider vinegar
  • 1/4 cup fresh basil leaves (tightly packed)
  • 1.5 tablespoons raw honey
  • 1/4 teaspoon fine sea salt
  • black pepper , to taste


  • 8 cups mixed greens
  • 1/2 cup gorgonzola crumbles
  • 1/2 cup raw walnuts
  • 1/2 cup dried fruit (raisins, cranberries, etc.)


  • To prepare the dressing, combine the orange juice, olive oil, vinegar, basil, honey, salt, and black pepper in a blender and blend until smooth. Adjust any seasoning to taste and set it aside. 
  • To assemble the salad, toss together the mixed greens, gorgonzola, walnuts, and dried fruit in a large bowl. Add the dressing just before serving, to avoid wilting.
  • Leftover dressing and salad should be stored separately in airtight containers in the fridge for best shelf life. They should keep well for up to a week, if you don't eat it all before then. 


Calories: 279kcal | Carbohydrates: 20g | Protein: 4g | Fat: 21g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 255mg | Potassium: 214mg | Sugar: 16g | Vitamin A: 770IU | Vitamin C: 22.9mg | Calcium: 72mg | Iron: 0.8mg
Course: Salad
Cuisine: American
Keyword: Summer Salad with Orange Basil Vinaigrette


fresh basil, olive, oil, and orange juice in a blender, with the after photo of blended salad dressing

Food Combining:

If you’re familiar with my food combining chart, you’ll notice that this salad isn’t perfectly combined. I’ve been known to make exceptions with food combining if it means I’ll enjoy eating my vegetables more, because to me, eating more veggies is always a good thing whether they are properly combined or not.

However, you can try these alternative topping ideas for a properly combined salad:

  • Animal Protein: Shredded carrots, roasted zucchini, and gorgonzola (add meat, if you like)
  • Nuts/Seeds/Dried Fruit: Shredded carrots, raw nuts or seeds, dried fruit
  • Fresh Fruit: Sliced pears and avocado

orange basil vinaigrette recipe with a spoon and a bowl of salad

Whichever toppings you choose, I hope this salad dressing will help you use up any fresh basil you have on hand. It’s a great excuse to eat more salads!

Reader Feedback: What’s your favorite summer salad combination?Ā 




Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, Iā€™m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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  1. I had some passion fruit to use, so I added them to the recipe and put the whole shebang into the blender! Delish! I skipped the oil and salt, as I don’t use them and it was still outstanding!

  2. I made this, could not even tast the ORANGE the vinEgar

    was so strong. Had to add alot more Olive oil to stand it.

  3. Omg! Yum!! This salad is making me consider salad for snack and a treat! Lolol…loving this so much. The vinaigrette makes a lot for me to store in the fridge and I’m not complaining!

  4. Hi Megan,
    Have you ever used walnut oil in any of your dressings? I use it in my apple cider vinaigrette
    and it is amazing, but I was just wondering if it’s equally as good for you as olive oil. This salad and dressing sound amazing and I will definitely be making them.

  5. i didn’t have any oranges, so i squeezed one mandrin instead, it was very tasty!
    thanks for the recipe šŸ™‚

  6. Duh! The instructions did not come out on my phone ! I was not thinking! šŸ™ƒ
    Thank you! Looking forward to trying it.

  7. Do we chop the badil or just leave tbe leaves whole? If whole, then I assume it’s for the great flavor ?

    1. The basil gets thrown into the blender, so there’s no need to chop it since the blender should totally pulverize it. Save yourself some kitchen prep time! šŸ˜‰