Notes: This is one of my favorite, hearty make-ahead salads anytime of the year. If you like cheese, I recommend using crumbled feta in this recipe—it’s the perfect salty complement. Other vegetables make great additions as well, like cubed zucchini, carrots, celery, radishes or fennel. Serve this salad on its own, over salad greens, mixed with quinoa or brown rice, or as a party dip with organic corn chips.
Combine all ingredients, except the red wine vinegar and feta cheese, in a large bowl. Add vinegar and toss gently. Sprinkle with feta and garnish with extra basil to serve.