Easy Eggplant Salad With Roasted Garlic Vinaigrette

Ingredients

Salad:

  • 1 large eggplant
  • 1 medium white onion
  • 4 ounces carrots, chopped (about 1/2 cup)
  • 2 medium tomatoes, chopped into roughly 1 inch pieces
  • 1 14 ounce can water-packed artichoke hearts, quartered
  • 12 – 16 pitted olives such as Kalamata, Niçoise, and/or green Sevillano
  • 1 ounce sun dried tomatoes, diced (about 1/4 cup loosely packed)
  • 1 ounce Parmesan cheese, grated & additional to taste

Dressing:

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Easy Eggplant Salad With Roasted Garlic Vinaigrette

Directions


eggplantPrepare the eggplant and onion:  Preheat the oven to 375°.  Wrap the eggplant in aluminum foil and place on a baking sheet lined with foil or parchment paper.  Peel and chop the onion into roughly 1/2 – 1  inch pieces and arrange on the sheet in a single layer next to the eggplant. Sprinkle the onion generously with salt and pepper.

Roast the eggplant and onion for about 25 minutes, or until the onion is well browned around the edges. Transfer the onions from the tray to a serving bowl. Return the eggplant to the oven and roast for another 20 minutes or until it is very tender (that is, a dull knife can easily glide through it).

Make the dressing: In a small bowl or measuring cup, whisk the O Roasted Garlic Olive Oil and O California Balsamic Vinegar with agave syrup (or sugar) until well combined.  Taste-test the dressing on a piece of eggplant.  Adjust the seasonings according to your preferences.

Assemble the salad:  Chop the eggplant into roughly 1/2 – 1 inch pieces and add to the bowl along with the remaining salad ingredients.  Drizzle the dressing over the salad and toss lightly. Add salt and fresh ground pepper to taste, and toss again.  Serve with additional Parmesan cheese on the side, and enjoy!

Zesty Marinated Feta Cheese

Ingredients

  • 8-ounce block feta, cut into bite-size chunks
  • 3 fresh bay leaves
  • 2/3 cup O Meyer Lemon Olive Oil
  • 1/3 cup O Sherry Vinegar
  • 2 tbs. lemon juice
  • Zest of 1 lemon
  • 3 garlic cloves, grated or finely chopped
  • 1 small shallot, halved and sliced thin
  • Generous pinch red pepper flakes
  • 1 tsp. chopped fresh oregano
  • 2 tsp. chopped fresh rosemary
  • Salt & cracked black pepper to taste
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Zesty Marinated Feta Cheese

Directions


feta3Try this delicious recipe from Wendy, on one of our favorite blogs, The Weekend Gourmet.
Step 1: Add the cubes of feta cheese to a pint-sized glass jar. Slide the bay leaves into the sides of the jar, next to the feta cheese.
Step 2: Add the O Meyer Lemon Olive Oil (O Roasted Garlic Olive Oil works too), O Sherry Vinegar, lemon juice and zest, garlic, sliced shallot, oregano, rosemary, red pepper flakes, and salt & pepper to a large measuring cup. Whisk well to combine. Pour the dressing into the jar, over the feta.

Step 3: Seal the glass jar and refrigerate a minimum of 2 hours before serving — overnight is best if you have time. To serve, add the feta cubes to a serving platter and pour some of the flavorful dressing over the top. Serve with crisp crackers — hummus is a fabulous pairing with this flavored feta.

This easy make-ahead appetizer is simply delicious! The briny feta is a little spicy from the red pepper flakes, and the lemon juice and zest pairs nicely with the Meyer Lemon-infused olive oil. The Sherry vinegar provides a not-too-acidic tang, and the trio of fresh Mediterranean herbs is the perfect background flavor. This appetizer is perfect to have in your culinary bag of tricks — it’s perfect for entertaining! It also makes a really fun hostess gift if you’re invited to a party.

Baby Spinach Salad with O Fig Balsamic & Shaved Red Onion

Ingredients

6 cups baby spinach
1/2 medium red onion, shaved
1/2 cup  French Sheep Feta, crumbled
1 Tbls. O Roasted Garlic Olive Oil
3/4 Tbls. O Premium Extra Virgin Olive Oil
1 Tbls. O Fig Balsamic Vinegar
1/2 tsp. dijon mustard
1/2 tsp. kosher salt to taste
1 tsp. fresh ground black pepper

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Baby Spinach Salad with O Fig Balsamic & Shaved Red Onion

Directions


Combine the Roasted Garlic Olive OilO Premium Extra Virgin Olive Oil and the Fig Balsamic Vinegar, along with salt and pepper in small bowl, whisk together and add the Dijon mustard until emulsified. Shave the red onion into super thin strips or use a mandolin. Place the spinach into a medium bowl, add the shaved red onion and toss with the vinaigrette. Add the feta and lightly toss again, right before serving. Serve on small chilled plates with another twist of fresh cracked pepper right before serving.

Enjoy with your favorite red!

Serves 4

O Roasted Garlic, Blue Cheese & Pear Salad

Ingredients

¼ cup O Roasted Garlic Olive Oil
2 tbls O Honey Apple Cider Vinegar
1 medium head red butter lettuce, torn into large pieces
¼ cup Pt. Reyes Blue Cheese (feta optional)
1 pear, thinly sliced
2 tbls red onion, thinly sliced
½ tsp kosher salt – to taste
½ tsp freshly ground black pepper – to taste

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O Roasted Garlic, Blue Cheese & Pear Salad

Directions


RstGarlrecipe3Imagine smoky roasted garlic and blue cheese comfort embracing sweet sliced pears.  This combination is one of our new favorites.  We love the creamy notes of Pt. Reyes Blue Cheese swirling with the floral kiss of O Honey Apple Cider Vinegar splashed over crisp pears.

In a small bowl whisk O Roasted Garlic Olive Oil & O Honey Apple Cider Vinegar together.  Add salt & pepper to taste.  Add thinly sliced pear to vinaigrette.  Set aside.

In a medium bowl add red onion & butter lettuce.  Add vinaigrette with pears & mix gently by hand.  Divide salad among 4 plates and crumble blue cheese on top.  Add a final pinch of salt & pepper.

Serve with chilled Sauvignon Blanc.

Serves 4