It’s the end of August, but here at the Farm we are still experiencing 3-digit temperatures so easy salads using local produce are welcome after a hot day. These salads easily lend themselves to experimenting. We’ve made suggested lists of ingredients to allow for your imagination and whatever you might have on hand. (Photo and food styling credit: Sophia Campodonico)
Burrata Peach Salad
2 servings
Using pillowy burrata, sweet peaches and peppery arugula, this salad becomes a luxurious take on the traditional caprese salad. Thanks to good friend @danielripleycatering for this salad’s inspiration.
1 tub of burrata
2 large handfuls of baby arugula
2 ripe, but firm peaches cut into thick slices
2-3 large heirloom tomatoes cut into wedges
Flaky salt, such as Maldon salt
Campodonico Olive Farm extra virgin olive oil
Layer peaches and tomatoes together on two plates. Pinch off large pieces of burrata and place two pieces on each plate of peaches and tomatoes. Scatter the arugula and sprinkle the Maldon salt on top. Drizzle the olive oil all over, making sure to get some in the cracks and crannies of the burrata. Taste and see why using a high-quality olive oil such as ours is the key to making a dish special.
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Noni’s Bean Salad
2 servings
“Noni” beans were brought to California by my Italian grandmother from Lucca around the turn of the last century. When dried in the shell, they resemble Borlotti beans and can be used for soups and stews. We like to pick most of the beans before the bean seeds mature at all. On a warm evening we like them simply blanched and tossed with some herbs and our favorite extra virgin olive oil.
1/2 pound Romano beans, give or take
Few small springs of Italian parsley - leaves separated and torn.
A few mint leaves, torn.
1 lemon
2 to 3 Tbs Campodonico Olive Farm extra virgin olive oil
a pinch - or to taste - of red pepper flakes
sea salt
Blanch the green beans until crunchy tender and plunge into ice water. Drain. Zest the lemon with a microplane. Juice the lemon. Put the olive oil in a small bowl. Slowly pour the lemon juice into the oil, whisking briskly to mix thoroughly. Add a pinch of sea salt.
Arrange the beans on each plate. Sprinkle with the zest and a few pepper flakes. Shower the torn mint and parsley leaves over the top. Drizzle the dressing over the beans and serve.
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Panzanella (Italian bread salad)
3-4 servings
We first tasted this hot weather favorite in Florence, long before we even imagined that we would be raising olives and producing our own award-winning olive oil
1 baguette cut into large cubes and allowed to get stale for a day
2 Tbs red wine or sherry vinegar (more to taste)
1/4 cup Campodonico Olive Farm extra virgin olive oil
1-2 minced cloves of garlic
sea salt
freshly ground black pepper
2 heirloom tomatoes, seeded and cut into small wedges
1 cucumber halved, seeded and cut into crescents
several basil leaves, torn
Mix baguette pieces, tomatoes, cucumber together. Whisk the vinegar and olive oil together thoroughly. Mix in salt, garlic and freshly ground pepper. Toss with the bread mixture, cover and refrigerate for 1 hour before serving. To serve, plate the salad and sprinkle with the basil leaves. Drizzle a little more olive oil on top for extra deliciousness.
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The next two salads are easy to make and take no time at all to put together. They still rise above the mundane with the taste of fresh herbs and peppery olive oil.
Summer Squash Salad
2 servings
1 zucchini
1 crookneck squash
1 lemon
1 tsp fresh thyme leaves, separated from stems
sea salt
Campodonico Olive Farm extra virgin olive oil
With a mandoline, slice squash lengthwise into ribbons. Divide in half and swirl the ribbons together on two plates. Sprinkle with thyme leaves and salt. Zest the lemon, letting it fall over the salad. Then squeeze the lemon over the salad as well. Lastly, drizzle the salad with olive oil.
To make a meal out of this beautiful salad, add spoonfuls of fresh ricotta and serve with grilled country bread rubbed with a clove of garlic. We recommend a chilly glass of Vermentino.
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Feta and Watermelon Salad
3-4 servings
Half of a small seedless watermelon
6-ounce block of Greek feta cheese
Several mint leaves, larger ones torn
3 Tbs Campodonico Olive Farm extra virgin olive oil
Flaky salt, such as Maldon salt
Cut three, 3/4-inch watermelon slices into 8 pie-shaped pieces. Cut the feta cheese into similar size triangles. Arrange them in a haphazard overlapping design on individual plates. Scatter the mint leaves on top. Sprinkle with Maldon salt. Liberally drizzle olive oil over the watermelon and cheese. A quick way to a delicious and cooling supper on a hot day.
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