Tomato & Basil Turkey Salad with Balsamic-Shallot Herb Vinaigrette

Recipe by @cookathomemom


  • 1 package (12 oz) GATC Tomato-Basil Turkey Cutlets or Strips
  • 1 head romaine lettuce (8 cups)
  • 1 medium cucumber
  • 1 pint cherry tomatoes
  • 6-10 fresh basil leaves
  • 1 tbsp oil
  • salt and pepper to taste

Balsamic Shallot Dressing

  • 1/3 cup balsamic vinegar
  • 2/3 cup extra virgin olive oil
  • 2 tbsp minced shallot, about 1/2 of a medium shallot
  • 1 clove garlic, minced
  • 1/4 tsp dried oregano
  • ⅛ tsp dried basil 


  1. Slice the tomatoes in half and slice the cucumbers into bite-sized pieces (if the cucumbers are seedy, scrape them out first). Chop the lettuce. Tear the basil leaves.
  2. Whisk all Balsamic Shallot Dressing ingredients together. Set aside for later use.
  3. Heat the oil in a large skillet over medium heat. Add the turkey cutlets and cook covered for 3 minutes on each side until internal temperature reaches 165°F. Removes from skillet and set aside on a plate and allow to rest for a few minutes.
  4. Assemble the salad by topping the lettuce with the cucumber, tomatoes, sliced turkey, and torn basil.
  5. Drizzle with salad dressing, season lightly with salt and pepper, and enjoy!