Recipe Roundup: Sigona’s Oregano White Balsamic
Our oregano white balsamic is a sharp, infused balsamic with the exquisite flavor of oregano. It provides excellent, classic Mediterranean flavor and is a perfect compliment to a wide variety of oils.
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.
Ingredients:
- 1 pint baby heirloom tomatoes, halved; larger tomatoes quartered
- Salt, to taste
- About 3/4s of an English cucumber
- About 1/4 of a red onion, very thinly sliced (use a mandoline, if possible)
- 1/2 Tbsp fresh lemon juice, plus wedges for serving
- 1/3 cup halved kalamata olives
- 3 Tbsp Sigona’s Greek Kalamata Robusto Fresh Press Extra Virgin Olive Oil, plus more for drizzling
- 1 Tbsp Sigona’s Oregano White Balsamic
- 3 tsp fresh oregano, plus more for sprinkling
- Freshly ground pepper, to taste
- 4 to 6 oz. block feta, cubed
Directions: In a large bowl, salt the tomatoes and allow to set at room temperature for about 20 minutes.
For a fancy flair, drag a fork lengthwise down the peel of a cucumber, creating deep grooves. Halve the cucumber lengthwise, then halve the slices again. Dice the cucumber on the bias into pieces about 1/4” thick. Combine the cucumber and onion with the balsamic and lemon juice; toss to coat. Allow to marinate, stirring occasionally, for 20 minutes.
Add the cucumber mixture to the tomatoes, along with the olives, oregano and pepper. Drizzle in the olive oil and toss well to coat. Allow to marinate in the fridge for at least 30 minutes.
Just before serving, stir in the feta, drizzle with more olive oil and finish with a sprinkling of fresh oregano. Serve with a fresh lemon wedge, if desired.
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.
Ingredients:
- 4 Tbsp Sigona’s Garlic Oil, divided
- 2 to 3 green onions, sliced on an extreme bias; whites and greens separated
- Half a large head of cauliflower, riced (about 3 to 4 cups riced)
- 1/4 cup packed cilantro, chopped, plus more for garnish
- Juice of half a lime, plus wedges for serving
- Salt and pepper, to taste
- 1 onion, chopped
- 3 Tbsp Sigona’s Oregano White Balsamic
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes (for added heat, look for diced tomatoes with green chilies)
- 1 tsp ground cumin
- 1/2 tsp grounded turmeric
- 1/2 tsp smoked paprika
- 8 to 12 large shrimp
Directions: Heat 1 tablespoon oil in a large skillet over medium heat. Add the whites of the green onion and sear for about 20 seconds. Scoop out whites using a slotted spoon; set aside. Add the cauliflower rice to the skillet and stir to coat; season with salt and pepper. Sauté for about 2 minutes then add the cilantro and the whites and greens of the green onion. Cook another 1 to 2 minutes then remove from heat. Stir in lime juice and set aside; keep warm.
In a large skillet heat 2 tablespoons oil over medium-low/medium heat. Add the chopped onion and sauté, stirring occasionally, about 5 to 8 minutes or until tender. Season with salt then add the balsamic. Sauté, stirring occasionally, until the onion has absorbed nearly all the liquid. Add the tomatoes, beans and spices. Bring the mixture to a boil, stirring frequently, for 7 to 10 minutes; the liquid should be mostly reduced. Remove from heat and allow to sit for 5 minutes while shrimp cook.
Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add the shrimp and cook about 1 to 2 minutes a side, depending on size, or until they’re pink and cooked through.
To serve: Add portions of the rice to individual plates. Spoon some of the bean mixture onto the rice then top with a couple shrimp. Sprinkle with cilantro and serve with a wedge of lime.
Oregano Balsamic-Roasted Tomatoes with Burrata
Ingredients
Ingredients:
- 2 pints grape or baby heirloom tomatoes
- 4 cloves garlic smashed
- 3 Tbsp Sigona’s Fresh Press extra virgin olive oil Switch it up! Try one of Sigona’s infused oils, such as Garlic Oil or Basil Oil
- Kosher salt to taste
- 8 oz. burrata cheese or two ~4 oz. balls
- 1/2 cup Sigona’s oregano white balsamic
- Optional: Fresh basil for garnish
- Freshly ground black pepper
Instructions
- Preheat oven to 400°F.
- Combine tomatoes, garlic, olive oil and salt in a medium baking dish. Toss to coat well. Roast for 30 minutes.
- Meanwhile, reduce the balsamic. Add the balsamic to a small sauce pan over medium-high heat. Bring to a lively simmer the reduce heat to low; cook for about 12 minutes more, stirring occasionally, until reduced by at least half and thickens. Remove from heat; it will thicken as it rests.
- Remove the tomatoes from the oven, smash the garlic with a fork and gently stir the mixture. Gently tear open the burrata and nestle it in among the tomatoes. Spoon or drizzle the balsamic reduction over the top of the dish and finish with fresh basil and pepper. Serve warm or at room temperature with slices of a baguette.
Notes
Sautéed Romano Beans and Heirloom Tomatoes with Garlic Oil and Oregano Balsamic
Ingredients
Ingredients:
- 1 pound Romano beans ends trimmed, beans sliced on the diagonal into 2” pieces
- 3 Tbsp. Sigona’s garlic olive oil divided
- 1 small shallot sliced
- Salt and pepper to taste
- About 1 cup heirloom cherry or grape tomatoes sliced
- 1 tsp. Sigona’s oregano white balsamic
- Optional: Freshly grated Parmigiano Reggiano
Instructions
- In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the shallot, season with salt and pepper. Sauté, stirring occasionally, for about 1 to 2 minutes or until the shallot has softened but hasn’t browned. Use a slotted spoon to remove the shallots from the pan, leaving oil in the skillet.
- Add the remaining tablespoon of oil to the skillet over medium heat. Add the beans, season with salt and pepper. Sauté, stirring frequently, for about 3 to 5 minutes or until beans have browned but are crisp-tender.
- Add the tomatoes and cooked shallots to the skillet. Cook for about 1 to 2 minutes, stirring gently, then remove from heat.
- Drizzle the oregano balsamic over the mixture and gently toss to coat. Transfer to a serving dish. Serve at room temperature.
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.
