Boysen-Basil Salad

From our sample table at the PSU Farmers’ Market. The flavor combination of balsamic vinegar, basil, boysenberries is AMAZING.


  • 1/2-1 head green oak lettuce, roughly chopped
  • 1/3-1/2 bunch basil, thinly sliced
  • 1 pint boysenberries, halved
  • 1 cucumber, sliced into wedges
  • 1 zucchini, sliced into wedges
  • 1 carrot, thinly sliced
  • 1 tomato, chopped into bite-sized pieces
  • 1/4 onion, thinly sliced


  • 1-2 cloves garlic, minced
  • 1/5 onion, minced
  • balsamic vinegar & olive oil
  • salt & pepper to taste
  • 1 raw egg (optional)
  • Optional-yet-super-tasty additions: any cheese, cubed or crumbled; nuts: walnuts, hazelnuts, seeds; herbs


  1. Mince your onion and garlic and put into small bowl with vinegar, oil, salt & pepper.

  2. Chop all of your vegetables for your salad and throw into a large bowl, except the berries and tomatoes. Once done chopping mix everything together. 

  3. If you want to make your dressing a little creamier, whip an egg up well and whip it into the dressing.

  4. Pour your dressing over the salad and toss to incorporate. Add more salt, vinegar, and oil to taste.

  5. Add in the berries and tomatoes at the end as they will become mush if stirred much. Enjoy!