If you’ve got a huge harvest of basil from the garden or market, this vibrant vinaigrette with a little chili kick is a great way to use it up. Drizzle it over any favorite salad, including sliced tomatoes with burrata cheese, and try it over grilled chicken, pork, or seafood. The dressing, which makes 1 ¼ cups, keeps 1 week in the fridge — good thing, because you’re going to want to add it to everything. The recipe is a Yummly original created by Ashley Strickland Freeman.