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!
![](https://blog.sigonas.com/wp-content/uploads/2019/08/Greek-salad-with-oregano-vinaigrette-4526-150x150.jpeg)
![Rice & Oregano-Balsamic-Spiked Beans with Shrimp](https://blog.sigonas.com/wp-content/uploads/2021/01/Rice-Oregano-Balsamic-Spiked-Beans-with-Shrimp-7612-150x150.jpg)
![Oregano Balsamic-Roasted Tomatoes with Burrata](https://blog.sigonas.com/wp-content/uploads/2022/01/Roasted-tomatoes-with-burrata-and-Oregano-balsamic-7991-copy-150x150.jpg)
![Sautéed Romano Beans and Heirloom Tomatoes with Garlic Oil and Oregano Balsamic](https://blog.sigonas.com/wp-content/uploads/2017/08/Sautéed-Romano-Beans-and-Heirloom-Tomatoes-with-Garlic-Oil-and-Oregano-Balsamic-150x150.jpg)
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.