Rainbow tomato salad
Bursting colours and tastes, this vibrant tomato salad showcases beautiful and tasty tomatoes mingled with their flavourful friends. Serve with a roast for your family as an Easter dinner or on its own with crusty bread for light lunch!
- 1 small box of tomatoes, whole, halved or quartered
- 1 small box Angel tomatoes
- 1 Red onion, thinly sliced, soaked in water for 5 minutes and squeeze out excess water
- ½ cucumber, ribboned
- A handful of basil leaves
- A handful of purple basil leaves
- 1 pot (125g) cherry bocconcini
- 3 tbsp black olives, pitted and halved
- ⅓ cup Extra Virgin Olive Oil
- 3 tbsp White Wine Vinegar
- 1 tsp liquioregano, leaves only chopped
- Salt and pepper
- Serve with crusty bread
In a large bowl, place all salad ingredients.
Make the dressing: in a jar or a bowl, combine all dressing ingredients. Mix well.
Toss salad with dressing and serve.
Green goddess roasted potato salad
A delicious potato salad to accompany any meal. Not only full of flavour but goodness too; with fresh herbs, sprouts and fresh green salad leaves.
- 400 g baby potatoes, chopped into halves or quartered if very large
- 1 tbsp Extra Virgin Olive Oil
- 50 g butter, melted
- ½ cup pesto
- salad leaves of choice, we’ve used watercress
- spicy sprouts mix
- 1 spring onion, sliced thinly at an angle
- handful of basil leaves
Preheat the oven to 180C.
Line an oven tray with baking paper, before spreading potatoes over the tray and drizzling with our Extra Virgin Olive Oil. Cook for 25–35 minutes, until golden, tossing halfway through.
Remove from the oven and pour into a large mixing bowl. Add butter, pesto, salad leaves, tossing to combine. Pour onto a serving platter. Sprinkle over sprouts, basil and spring onion.
Waldorf Salad with a twist
The Waldorf salad is named for the Waldorf-Astoria hotel in New York City, where it was first created by the maître d’hôtel, Oscar Tschirky, for a charity ball.
The original recipe was just apples, celery, and mayonnaise, and didn’t contain nuts, but they had been added by the time the recipe appeared in The Rector Cook Book in 1928.
This recipe is the classic Waldorf salad – only this time with a twist!
For the salad
- 100g / 3.5oz walnuts – toasted & chopped
- 1 packet streaky bacon
- 3 apples – cored and thinly sliced
- 12 new season baby potatoes – boiled then quartered
- A handful of raisins
- A handful of chives
For the Dressing
- 2 avocados
- Extra Virgin Avocado Oil
- 100g / 3.5oz cashews
- 1 lemon – zest & juice
- 2 cloves garlic
- Salt & pepper
Soak the cashews in boiling water for 30 minutes to soften. Drain.
In a food processor, blitz the dressing ingredients until silky smooth. If it’s too thick, add some cold water for the right dressing consistency. Set aside.
Fry off the streaky bacon until crispy and golden in a non-stick fry pan.
Place the cooked potatoes, sliced apple, raisins, bacon and walnuts in a large mixing bowl, and gently fold through the dressing. Transfer to a beautiful serving dish and top with chives.
Bring your salads to the next level with our flavoursome oils
Salads are awesome – tasty, healthy and quick to prepare.
Leafy vegetables are a good choice for a healthy diet because they do not contain cholesterol and are naturally low in calories and sodium. Salad greens are packed with Vitamin A, Vitamin C, calcium, and fibre, while red and dark green leafy vegetables are generally higher in antioxidants, Vitamin B6, and other nutrients.
As delicious as a well-made salad is, there’s always one way you can make it even tastier using our Olivado oils.
Our delicious oils elevate an average salad into something wonderful, also adding to the health benefits our natural, cold-pressed oils bring.
If you have any questions about us or our range of award-winning oils, then please don’t hesitate to contact us today.
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