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As summer kicks off, here are three simple recipes for light and healthy Italian treats.

Gianjorio, a Sommelier and member of the UC Davis Olive Oil Taste Panel, shared her recipes for Insalata Siciliana, Insalata Caprese and Bruschette al Pomodoro.

Insalata Siciliana (4 servings):

Ingredients:

  • 4 oranges (in the summer, use Nectarine Peaches or even Cantaloupe)
  • 1 small red onion
  • 3 cups of Kalamata olives
  • 10/12 oz. of Feta cheese
  • Extra Virgin Olive Oil (Varietal suggested: Coratina or Tuscan)
  • Salt to taste

Directions:

Peel the oranges and divide them into segments (if you use peaches, simply cut them in segments). Cut the onions into thin half-moon slices and place them in the bowl with the oranges. Cut the olives in half and the Feta cheese in small cubes, and place both in the bowl. Sprinkle with Extra Virgin Olive Oil and add salt. Dress this salad with a Coratina varietal oil, the pungency and bitterness will pair well with the mild profile of the salad. Also, dress the salad at least 30 minutes before serving, the oil will allow the onions to soften.

Insalata Caprese (4 servings):

Ingredients:

  • 3 vine-ripe large tomatoes, 1/4-inch thick slices
  • 1 pound fresh mozzarella, 1/4-inch thick slices
  • 10 leaves of fresh Basil
  • Extra Virgin Olive Oil (varietal suggested: Tuscan)
  • Salt

Directions:

On a large, shallow plate, layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each. Drizzle with Extra Virgin Olive Oil and season with salt to taste. Dress the Caprese with a Tuscan blend (Frantoio, Leccino, Pendolino and Maurino varietals), the pungency and bitterness of this blend will pair well with the mild profile of the dish.

Serve with tasted Pugliese or Baguette bread. Make sure you drizzled the bread with Extra Virgin Olive Oil.

Bruschette al Pomodoro (4 servings):

Ingredients:

  • 3 vine-ripe large tomatoes, 1/4-inch thick slices
  • 1 pound fresh mozzarella, 1/4-inch thick slices
  • 10 leaves of fresh Basil
  • Extra Virgin Olive Oil (varietal suggested: Tuscan)
  • Salt

Directions:

On a large, shallow plate, layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each. Drizzle with Extra Virgin Olive Oil and season with salt to taste. Dress the Caprese with a Tuscan blend (Frantoio, Leccino, Pendolino and Maurino varietals), the pungency and bitterness of this blend will pair well with the mild profile of the dish.

Serve with tasted Pugliese or Baguette bread. Make sure you drizzled the bread with Extra Virgin Olive Oil.

You can get more recipes at Orietta.net

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