Fresh-Pressed Olive Oil Club
Explore Recipes Sides & Salads Page 10

Taste of Summer Salad

Posted on by The Olive Oil Hunter

The perfect summer salad has seasonal ingredients that can be enjoyed whole, or as is, no cooking required. I love a blend of sweet and savory ingredients, like juicy peaches and slightly bitter greens. This dish takes just a few minutes to put together but offers exquisite flavors and textures in every bite. Get creative if the exact ingredients aren’t available at your famers’ market—nectarines, cantaloupe, or honeydew chunks are excellent swaps for the peaches, and walnuts or pine nuts can sit in for the pistachios. 

Ingredients

  • 4 cups mixed lettuces
  • 8 ounces whole burrata or four 2-ounce minis
  • 4 ripe peaches
  • 4 ounces shelled pistachios
  • Extra virgin olive oil, to taste
  • Balsamic vinegar of Modena, to taste
  • Freshly ground black pepper, to taste

Directions

Arrange equal amounts of the lettuce on four dishes. If using a whole burrata, cut it into four equal slices or wedges and arrange on top of the greens; if using minis, center a whole one on the greens. Slice the peaches (leave the skins on) and fan out the sections. Top with the pistachios and liberally drizzle with olive oil. Sprinkle on a few drops of the balsamic and some black pepper.

Yields 4 servings

T. J.’s Mediterranean Salad

Posted on by The Olive Oil Hunter

Every country around the Mediterranean has its own version of a national salad, usually created with tomatoes, cucumber, and onions with a smattering of fresh herbs. My version brings in the sweet surprise of watermelon—on its own a great pairing with the feta. Speaking of feta, always buy blocks or rounds of feta, not crumbles, which often get dried out in the package. This combination makes a satisfying lunch or dinner, especially on hot days when you want to enjoy a light meal with no cooking needed. It takes only a few minutes to prep, but if you have the time, let it sit on the counter for about 30 minutes before digging in so that the flavors can meld.

Ingredients

  • 2 large cucumbers
  • 1 pound tomatoes, any variety
  • 1 pound watermelon chunks
  • 1 medium red onion 
  • 1/2 cup fresh parsley, minced
  • 1/4 cup fresh mint, minced
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice, plus more to taste
  • Freshly ground black pepper and sea salt to taste
  • 6-ounce slice feta cheese

Directions

Step 1

Cut the cucumbers (leave the skins on), tomatoes, watermelon, and red onion into an even dice and place in a large glass bowl. Add the herbs, olive oil, and lemon juice, and toss gently. Taste and, if needed, add salt, pepper, and extra lemon juice to your liking.

Step 2

Just before serving, crumble the feta over the top.

Yields 4 servings

Pasta e Fagioli Salad

Posted on by The Olive Oil Hunter

You know pasta e fagioli as a hearty soup that stars the tiny pasta tubes called ditalini and creamy white beans, perfect for chilly nights. But there’s no reason to “table” this great combination when you can give it a summery twist: a salad composed of all its delicious ingredients, plus a sweet-tart vinaigrette great for all kinds of salads. If you can’t find ditalini, you can use any small-sized pasta—the idea is to get a variety close to the size of the beans. For another layer of flavor, top with shavings of Parmigiano-Reggiano cheese.

Ingredients

  • 2 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar of Modena 
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 teaspoon coarse salt, plus more to taste
  • 1/2 garlic clove, minced 
  • 1/2 cup extra virgin olive oil
  • Freshly ground black pepper to taste
  • 3 cups cooked cannellini beans or one 29-ounce can, rinsed and drained
  • 3 cups cooked pasta, such as ditalini
  • 3 cups cherry tomatoes 
  • 1 medium red onion, slivered
  • 2 tablespoons each chopped fresh parsley and basil, plus more for garnish

Directions

Step 1

Make the vinaigrette: In a medium bowl, whisk together the two vinegars, mustard, honey, salt, and garlic. Gradually whisk in the olive oil until the dressing is emulsified. Season to taste with salt and pepper. Set aside.

Step 2

Place the beans, pasta, tomatoes, red onion, and herbs in a large glass bowl and pour on the vinaigrette. Toss gently to coat. Serve at room temperature or chilled, garnished with more herbs.

Yields 6 generous servings

Roasted Ratatouille

Posted on by The Olive Oil Hunter

All the flavors of seasonal bounty meld together in this dish. Rather than cooking it on the stovetop, it’s roasted in the oven, with minimal attention. This technique helps preserve the taste and texture of the individual vegetables, even as they cook in each other’s juices, and creates more of a caramelized medley than a stew. Ratatouille makes a delicious side dish, a topping for grilled bread or pasta, and a hearty sauce for roasted chicken or fish.

Ingredients

  • 1 small eggplant, about 1 pound 
  • 1-1/2 pounds tomatoes, any variety
  • 1 pound zucchini or summer squash, green and/or yellow
  • 3 yellow, orange, or red bell peppers
  • 1 large onion, about 1 pound
  • 8 cloves garlic, sliced
  • 7 tablespoons extra virgin olive oil, divided, plus more for the pans
  • 2 teaspoons coarse sea salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon balsamic vinegar from Modena, plus more to taste
  • 1 tablespoon chopped fresh flat-leaf parsley

Directions

Step 1

Preheat your oven to 350°F. Cut all the vegetables into roughly 1-inch diced pieces and mix together along with the garlic in a large bowl. Add 6 tablespoons of olive oil and the salt, and toss to coat. Lightly oil two rimmed sheet pans (or line them with parchment paper) and divide the vegetables between them. Roast the veggies for a total of 3 hours.

Step 2

After the first hour, as the vegetables give up their moisture and shrink in volume, combine them in one of the sheet pans; after the second hour, flip the veggies with a large spatula.

Step 3

When done, transfer the vegetables back to the large bowl, taking care to get all the juices. Season with pepper, drizzle on the last tablespoon of olive oil and the vinegar, and sprinkle with the parsley.

Serves 8