Recipe Roundup: Sigona’s Oregano White Balsamic

Oregano is a flavor used in many Mediterranean, Italian and Mexican dishes. It makes a delightful addition to our white balsamic, and is the perfect complement to a variety of olive oils.

Use this in Greek salads or with roasted tomatoes and burrata, or add a little to a dish of rice and beans topped with shrimp. It’s lovely in pasta or seafood salads, and nice with grilled eggplant, zucchini or other vegetables.

Olive oil pairing suggestions: Garlic, basil, Meyer lemon fused, any non-infused Sigona’s Fresh Press extra virgin olive oil.

Check out these recipes!

Greek Salad with a Kalamata Oil & Oregano Balsamic Vinaigrette

Marinating the ingredients separately before combining them infuses flavor and also releases the natural goodness in a salad like this, so everything shines when all the parts come together. If you’re looking for a way to make this dish vegan friendly or simply to cut out the dairy, try using cubed tofu. Serves 4 to 6. 

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Oregano Balsamic-Spiked Black Beans & Cauliflower Rice with Shrimp

Beans & rice is a go-to comfort dish for many, so we put our own twist on it by using cauliflower rice and adding in our savory oregano balsamic, then we added some simple sautéed shrimp for a little added protein. You can leave the shrimp off for a vegan-friendly meal. Serves 2 to 4.

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Oregano Balsamic-Roasted Tomatoes with Burrata

This is flavorful and delicious. We love it spread over baguette slices. Serves about 4 to 6.

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Sautéed Romano Beans and Heirloom Tomatoes with Garlic Oil & Oregano Balsamic

Using our infused oils and balsamics gives dishes more layers of flavor without adding more ingredients. We like to keep it simple so the flavor of the fresh produce shines when amplified by a supportive cast of herbs and seasoning. Garlic oil and oregano balsamic pack a fantastic punch of flavor for these meaty, juicy Italian beans. Serves 4.

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Easy Peasy Caprese Recipes

Simply a classic, you’ll love how caprese salad pairs with one of our three vinaigrette suggestions. Fantastic!

Caprese Ingredients:

• 1 lb. assorted heirloom tomatoes, cut into 1/4-1/2-inch thick slices (I’m partial to the Cherokee Purple)
• 2 Tbsp. thinly sliced (chiffonade) basil
• 8 oz. fresh mozzarella, such as our local and organic Belfiore mozzarella, cut into 1/4-inch thick slices
• Salt and pepper, to taste
• A Sigona’s balsamic vinaigrette of choice, recipes follow

Vinaigrette I:

• 3 Tbsp. Sigona’s Summertime Peach White Balsamic Condimento
• 3 Tbsp. Sigona’s Meyer-Lemon Fusion Olive Oil
• Salt and pepper, to taste

Vinaigrette II:

• 3 Tbsp. Sigona’s Oregano White Balsamic Condimento
• 3 Tbsp. Sigona’s Meyer-Lemon Fusion Olive Oil
• Salt and pepper, to taste

Vinaigrette III:

• 3 Tbsp. Sigona’s 12-Year Aged Balsamic Condimento Tradizionale
• 3 Tbsp. Sigona’s Fresh Press Extra Virgin Olive Oil
• Salt and pepper, to taste

Directions: Slice the tomatoes and sprinkle lightly with salt and pepper. Let them rest for a few minutes to bring out the intense tomato flavor.

In a small bowl, briskly whisk together the three ingredients for the vinaigrette.

Arrange the tomato slices and mozzarella slices, slightly overlapping one over the other, on a serving platter. Sprinkle on the chiffonade basil and drizzle on the vinaigrette.