Summer Salads
Headed to a BBQ, cookout, reunion or picnic? These salads are sure to get some wows. They’re simple, flavorful and feature the best flavors of the summer. Let us know which one you try!
Summer’s Bounty Panzanella with Air Fryer Croutons and an Orange-Tangerine Vinaigrette
This is one of the most crave-able salads, trust us! Early girl tomatoes burst with flavor, yellow nectarines add just the right amount of tartness, the creamy burrata complements the peppery bite from the arugula and the sweet zing of the vinaigrette. It’s a dish you’ll want to make again and again, especially since the air fryer makes it easy to turn crusty bread into croutons in no time. To make this even more summery, you can add boiled or grilled corn kernels. If you don't have an air fryer, you can use the oven. Oven directions are included. Serves 4.
Check out this recipe
Esquites ~ Mexican Street Corn Salad
If you love elotes – and really, who doesn’t – then you’ll love this salad. We use our smoky chipotle oil to add another layer of flavor and a little heat to the dish, too. This is a great side for Taco Tuesday! Serves 4.
Check out this recipe
Orange Flesh Honeydew, Fig & Prosciutto with Fennel and Sigona’s Basil Oil
Prosciutto and and cantaloupe is most definitely a classic combination — the saltiness of the prosciutto is countered by its sweet cantaloupe companion, creating a delicious flavor you might not usually expect from two simple ingredients. We’ve taken these two ingredients and added in a few other flavors and textures — the fennel adds fantastic crunch — to create a salad rather than a typical melon-prosciutto appetizer. Serves 4 to 6.
Check out this recipe
Heirloom Tomato Salad with Nectarines, Fresh Mozzarella, Crumbled Bacon and Arugula, Tossed in a Summertime Peach and Basil Vinaigrette
This recipe, adapted from Sunset magazine, is what Sunset calls a beach-ready spin on Caprese salad. You’ll love the flavor nectarines bring to these traditionally paired ingredients, and your friends will ask for your peach balsamic source. Serves 4 to 6.
Check out this recipe
Summer Succotash with Bell Pepper and Basil Oil
Veggie-packed dishes are especially superb when made with the freshest ingredients you can find. Shuck and slice the corn from the ears just before sautéing; pop lima beans or edamame from their pods just before adding to the pan. Why? The sugars in corn, for example, turn to starch as soon as an ear is picked, so if you want sweet corn that bursts in your mouth, look for locally grown corn. Serves 4 to 6.
Check out this recipe
Veggie Packed Orzo Pasta Salad with a Milanese Gremolata & Lemon Vinaigrette
Fresh, flavorful and filling! This orzo salad is nice for meal prep or your next backyard barbecue! Inspired by Saratoga Olive Oil Co. Serves 12.
Check out this recipe
Grilled Cantaloupe with Prosciutto, Tarragon and Torn Mozzarella
We usually prefer to keep our fruit raw, but sometimes you just can’t go through a summer without tossing some fruit on the grill! Grilling cantaloupe brings out a warm, brown-sugary sweetness that pairs even more deliciously with salty prosciutto. Our Herbes de Provence oil and fresh tarragon give this dish a perfect finish. Inspired by Food & Wine. Makes 8 to 10 pieces.
Check out this recipe
Fresh Peach, Grilled Corn and Arugula Quinoa Bowl with a Spicy Peach Vinaigrette
Fresh sweet peaches, creamy avocado, smoky grilled corn and so much more. All the flavors in this salad play well together and simply scream summer. Our jalapeño and Baklouti infused olive oils pack a punch…you’ve been warned! Using quinoa provides the protein part of this macro bowl, with the avocado and olive oil covering the healthy fats, and the corn checking off the carbohydrates box. For more protein, add some beans, grilled chicken or even tempeh. Inspired by Half Baked Harvest. Serves 2 to 4.
Check out this recipe
Summery Greek Salad with Watermelon and an Oregano and Garlic Vinaigrette
The flavors of Greece can make tastebuds dance, whether in a marinade, pita or salad. To this mixture we’ve added some fresh, juicy watermelon to this simple salad to give it a summery twist. The sweet fruit pairs deliciously with the briny, salty feta and the sweet but acidic tomatoes. It’s perfect for a brunch or a side salad at dinner. Serves 4.
Check out this recipe
Melon, Prosciutto and Arugula Salad with Sigona’s Summertime Peach White Balsamic
Here is a great summer salad that I make all the time. It pairs wonderfully with Sigona’s Summertime Peach White Balsamic. Recipe adapted from Food Network. Serves 8 to 10.
Check out this recipe
Summer Slaw with Sigona’s Golden Pineapple White Balsamic
Crunchy and tangy with a little kick and an Asian twist, this slaw is perfect for fish, such as wild king salmon, or pulled pork. This is a vegan-friendly slaw, as it is made sans mayo, but don’t worry about missing the creamy factor; the balsamic helps all the flavors to all meld deliciously! Inspired by The Olive Oil & Vinegar Lover’s Cookbook. Serves about 6.
Check out this recipe
Fresh Greens Salad with Nectarines, Blueberries, Feta and Glazed Walnuts
Fresh, light and flavorful, this salad would be a great complement to any grilled meats, especially when made with peppery arugula. Additionally, you could add strips of grilled chicken to the salad and serve it for lunch or dinner. Serves 4 to 6.
Check out this recipe
Creamy Strawberry-Balsamic Salad Dressing
Imagine this drizzled over the top of a leafy green & berry salad with feta, or even as a sauce served with fish, such as halibut or salmon. Delicious! Adapted from the California Strawberry Commission. Serves about 5.
Check out this recipe
Ultra Premium White Balsamic Vinaigrette
It’s handy to have a basic vinaigrette recipe up your sleeve, not to mention one sitting in the fridge ready to dress a salad, add flavor to roasted or steamed veggies, a sandwich or even fish. We like this one as it doesn’t add a dark color to a light salad or protein as a traditional balsamic would. Makes about 3/4 cup.
Check out this recipe
