#oliveoildressing

A tasty and refreshing salad made with orzo pasta, colorful vegetables, and herbs. It is dressed in a simple mixture of olive oil and balsamic vinegar.

Ingredients: 1 cup orzo pasta. 1 cup cherry tomatoes, halved. 1/2 cup cucumber, diced. 1/4 cup red onion, finely chopped. 1/4 cup black olives, sliced. 1/4 cup fresh basil leaves, chopped. 2 tablespoons olive oil. 2 tablespoons balsamic vinegar. Salt and pepper to taste.

Instructions: Follow the directions on the box to cook orzo pasta until it is al dente. Take it out and let it cool down. Put the cooked orzo, cherry tomatoes, cucumber, red onion, black olives, and basil leaves in a large bowl. Salt and pepper should be mixed with olive oil in a small bowl. Add the dressing to the salad and gently toss to mix. Put it in the fridge for at least 30 minutes before you serve it so the flavors can mix. Enjoy!

Prep Time: 15 minutes

Cook Time: 10 minutes

A classic Italian bread salad that's great for summer is panzanella. Ripe tomatoes, cucumber, red onion, and fresh basil are all in this version, which is tossed with homemade crispy croutons. Extra virgin olive oil and red wine vinegar are mixed together in a simple but tasty way to make the dressing.

Ingredients: 4 slices of day-old bread, cubed. 2 cups of ripe tomatoes, diced. 1/2 cup of red onion, thinly sliced. 1 cucumber, peeled, seeded, and diced. 1/2 cup of fresh basil leaves, torn. 1/4 cup of extra virgin olive oil. 2 tablespoons of red wine vinegar. Salt and pepper to taste.

Instructions: Preheat your oven to 375F 190C. Spread the cubed bread on a baking sheet and drizzle with 2 tablespoons of olive oil. Bake the bread cubes for 10-12 minutes, or until they become golden and crispy. Remove from the oven and let them cool. In a large mixing bowl, combine the diced tomatoes, sliced red onion, diced cucumber, and torn basil leaves. In a small bowl, whisk together the remaining 2 tablespoons of olive oil and the red wine vinegar. Season with salt and pepper to taste. Add the cooled croutons to the salad and pour the dressing over the top. Gently toss all the ingredients together until well combined. Let the Panzanella salad sit for about 15 minutes to allow the flavors to meld together. Serve the salad in individual bowls, garnishing with extra basil leaves if desired. Enjoy your homemade Panzanella salad with crispy croutons!

Prep Time: 20 minutes

Cook Time: 10-12

This refreshing quinoa salad is packed with fresh vegetables and herbs, making it a perfect dish for a Paleo diet. The lemon and olive oil dressing adds a tangy flavor without excessive oil, keeping it light and healthy.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cucumber, diced. 1 bell pepper, diced. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/4 cup lemon juice. 2 tablespoons extra-virgin olive oil. Salt and pepper to taste.

Instructions: Heat the water in a medium saucepan until it boils. When the quinoa is soft and the water has been absorbed, add it, lower the heat to low, cover, and simmer for 15 minutes. Turn off the heat and allow it to cool. Cooked quinoa, cucumber, bell pepper, red onion, parsley, and mint should all be combined in a big mixing bowl. Whisk together lemon juice, olive oil, salt, and pepper in a small bowl. After adding the dressing, toss the quinoa salad to mix it well. Serve either room temperature or cold.

Prep Time: 15 minutes

Cook Time: 15 minutes

This Watermelon Herbed Feta Cheese Salad is a delightful combination of sweet and savory flavors, perfect for a refreshing summer dish. The juicy watermelon pairs beautifully with the tangy feta cheese and aromatic fresh herbs, while the olive oil and balsamic vinegar dressing adds a hint of richness. It's quick and easy to prepare, making it an ideal choice for picnics, barbecues, or any occasion.

Ingredients: 4 cups cubed watermelon. 1/2 cup crumbled feta cheese. 2 tablespoons chopped fresh mint leaves. 2 tablespoons chopped fresh basil leaves. 1 tablespoon extra virgin olive oil. 1 tablespoon balsamic vinegar. Salt and pepper, to taste.

Instructions: In a large bowl, combine the cubed watermelon, crumbled feta cheese, chopped fresh mint leaves, and chopped fresh basil leaves. Drizzle the extra virgin olive oil and balsamic vinegar over the watermelon mixture. Gently toss to coat the ingredients evenly. Season with salt and pepper to taste. Serve immediately, or refrigerate for later. Enjoy this refreshing Watermelon Herbed Feta Cheese Salad as a light and flavorful keto-friendly side dish or appetizer!

Prep Time: 10 minutes

Cook Time: 0 minutes

A delightful and healthy Greek-inspired salad featuring tender baked salmon atop a bed of mixed greens, crisp vegetables, tangy feta cheese, and briny Kalamata olives, all tossed in a zesty lemon and olive oil dressing.

Ingredients: 2 salmon fillets. 1 tbsp olive oil. Salt and pepper to taste. 4 cups mixed salad greens. 1/2 cucumber, sliced. 1/2 cup cherry tomatoes, halved. 1/4 red onion, thinly sliced. 1/4 cup feta cheese, crumbled. 2 tbsp Kalamata olives, pitted. 1 tbsp fresh dill, chopped. 2 tbsp lemon juice. 2 tbsp extra virgin olive oil.

Instructions: Get the oven ready by heating it up to 400F 200C. Add salt and pepper to the salmon fillets and brush them with olive oil. Salmon should be baked in a hot oven for 12 to 15 minutes, or until it's fully cooked. Add cucumber, cherry tomatoes, red onion, feta cheese, olives, and dill to a large bowl. Toss the salad greens together. Put some salad on each of two plates. Put a baked salmon fillet on top of each plate. Add extra virgin olive oil and lemon juice to the salads. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes