Tomato-Basil Turkey Salad
This delicious salad is made with Tomato Basil marinated turkey and finished with a tangy balsamic shallot vinaigrette. It's one of my favorite dinner salads ever!
Servings: 4 servings
Calories: 550kcal
Ingredients
- 1 lb turkey cutlets or other boneless skinless turkey
- 2 heads romaine lettuce 8 cups chopped
- 1 cucumber
- 1 pint cherry tomatoes
- 6-10 fresh basil leaves
- 1 tablespoon oil
Balsamic Shallot Vinaigrette
- ⅓ cup balsamic vinegar
- ⅔ cup extra virgin olive oil
- 2 tablespoons minced shallot about 1/2 of a medium shallot
- 1 clove garlic
- ¼ teaspoon dried oregano
- ⅛ teaspoon dried basil
Tomato-Basil Marinade
- ⅓ cup olive oil
- 3 tablespoons tomato paste
- 1 teaspoons red wine vinegar
- ¼ teaspoon dried basil
- ⅛ teaspoon garlic powder
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Marinate the turkey: Whisk all the marinade ingredients together. Pour over the turkey, turning to coat. Cover and allow it to marinade for at least 30 minutes.
- While the turkey marinates, make the salad dressing. Mince the shallot. Stir the vinegar, shallot, and seasonings together, then whisk in the olive oil. Set it aside until you're ready.
- Slice the tomatoes in half and dice the cucumbers into bite sized pieces. *If the cucumbers are extra seedy, I like to scrape the seeds out first. Chop the lettuce. Tear the basil leaves.
- Cook the marinated turkey: Heat the oil in a large skillet over medium heat. When the oil is shimmering, it's hot and ready to cook. Add the turkey and cover the skillet with its lid.
- Cook covered for about 3 minutes on each side, until internal temperature reaches 165°. Remove the cutlets from skillet and set them aside on a plate to rest for a few minutes.
- Assemble the salad: Slice the turkey cutlets thinly, then divide the lettuce into four bowls. Top each bowl with a sliced turkey, cucumber, tomatoes, and torn basil. Drizzle with the salad dressing, season lightly with salt and pepper, and enjoy!
Notes
One serving is 3 cups of salad with 4 ounces turkey.
Nutrition
Serving: 3 cups salad + 4 oz. turkey | Calories: 550kcal | Carbohydrates: 16g | Protein: 32g | Fat: 41g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 29g | Trans Fat: 0.01g | Cholesterol: 71mg | Sodium: 248mg | Potassium: 759mg | Fiber: 4g | Sugar: 10g | Vitamin A: 9038IU | Vitamin C: 36mg | Calcium: 72mg | Iron: 3mg
