Type what you have

Ingredients

• ✓ olive oil
• burrata cheese
• peach
• basil
• raspberry balsamic vinegar
• sea salt
• black pepper

Instructions

1. 1 Gently tear open the burrata cheese to expose the soft, creamy core and place in the center of a plate. Arrange peach slices in and around the cheese. Sprinkle basil leaves over cheese and drizzle with olive oil.
2. 2 Bring raspberry balsamic vinegar to a boil in a small saucepan; reduce heat to medium-low and simmer until vinegar reduces to a thick syrup, about 5 minutes. Spoon balsamic syrup over peaches and cheese; season with sea salt and black pepper.

By foodelicious

Ingredients

• ✓ olive oil
• tomato
• mozzarella cheese
• balsamic vinegar
• salt
• black pepper
• basil

Instructions

1. 1 Gather all ingredients.
2. 2 Place tomato slices, alternating with mozzarella slices, on a large serving platter.
3. 3 Combine oil, balsamic vinegar, salt, and pepper in a jar with a tight-fitting lid; shake well.
4. 4 Drizzle over tomatoes and mozzarella; sprinkle with basil.
5. 5 Enjoy!

By JOANN HAN

Ingredients

• ✓ olive oil
• eggplant
• garlic
• balsamic vinegar
• sugar
• oregano
• basil
• salt
• pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Pierce eggplants several times with a fork, and place on a baking sheet.
2. 2 Bake in the preheated oven until completely softened, about 1 ½ hours. Cool completely, then remove skin and finely chop the flesh. Transfer to a large mixing bowl, and set aside.
3. 3 Heat 1 tablespoon of oil in a skillet over medium heat. Add garlic: cook and stir until lightly browned. Transfer to a small bowl. Stir in the remaining 2 tablespoons oil, vinegar, sugar, oregano, and basil until well blended and sugar is dissolved: pour over eggplant, and toss to coat. Season to taste with salt and pepper, and toss again. Cover and refrigerate for at least one hour before serving.

By Sandi

Ingredients

• ✓ olive oil
• rotini pasta
• pesto
• salt
• granulated garlic
• black pepper
• grape tomato
• mozzarella
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
2. 2 Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.

By thedailygourmet

Ingredients

• ✓ olive oil
• ✓ olive oil
• bread
• salt
• pepper
• garlic
• balsamic vinegar
• tomato
• red onion
• basil
• green olive
• mozzarella

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss bread with 1/3 cup olive oil, salt, pepper, and garlic in a large bowl.
3. 3 Arrange on a baking sheet and toast in the preheated oven until golden, about 5 to 10 minutes.
4. 4 Transfer bread back into the bowl and set aside to cool slightly.
5. 5 Whisk 1/4 cup of olive oil and balsamic vinegar together in a small bowl; set aside.
6. 6 Add tomatoes, onion, basil, olives, and mozzarella into the bowl with bread; toss with vinaigrette.
7. 7 Let stand for 20 minutes before serving. Enjoy!

By veggiemom

Ingredients

• ✓ olive oil
• garlic
• mayonnaise
• parmesan cheese
• anchovy
• lemon juice
• worcestershire sauce
• mustard
• salt
• black pepper
• bread
• romaine lettuce

Instructions

1. 1 Gather all ingredients.
2. 2 Mince 3 cloves of garlic and place in a small bowl. Add mayonnaise, 2 tablespoons grated Parmesan cheese, anchovies, lemon juice, Worcestershire sauce, and mustard; mix well to combine. Season to taste with salt and black pepper. Refrigerate until ready to use.
3. 3 Heat oil in a large skillet over medium heat. Slice remaining 3 cloves of garlic into quarters and add to hot oil. Cook and stir until brown, then remove garlic from pan. Cook bread cubes in hot flavored oil, turning frequently, until lightly browned; transfer onto a plate and season with salt and pepper.
4. 4 Place lettuce in a large bowl. Add dressing, remaining Parmesan cheese, and seasoned bread cubes; toss well to coat.
5. 5 Serve and enjoy!

By Karen Weir

Ingredients

• ✓ olive oil
• cheese tortellini
• artichoke heart
• mozzarella cheese
• pepperoni
• black olive
• green onion
• balsamic vinegar
• white vinegar
• herb seasoning
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Start the salad: Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
3. 3 While the tortellini is cooking, make the dressing: Whisk oil, both vinegars, Italian seasoning, salt, and pepper together in a bowl.
4. 4 Finish the salad: Drain tortellini, then rinse with cold water and drain again. Transfer to a large bowl and add artichoke hearts, mozzarella, pepperoni, olives, and green onions.
5. 5 Pour dressing over top and toss until well combined. Cover and refrigerate for at least 1 hour before serving.

By olivegrower

Ingredients

• ✓ olive oil
• tomato
• mozzarella cheese
• bagel chip
• basil
• red onion
• red wine vinegar
• garlic
• basil
• salt
• black pepper

Instructions

1. 1 Combine tomatoes, mozzarella cheese, bagel chips, basil, red onion, olive oil, red wine vinegar, garlic, basil, salt, and black pepper together in a bowl; toss until evenly combined. Refrigerate until chilled, 15 to 30 minutes.

By Stephanie Moyle Barber

Ingredients

• ✓ olive oil
• genoa salami
• sopressata
• hard salami
• provolone cheese
• mozzarella cheese
• tomato
• artichoke
• roasted red pepper
• kalamata olive
• green olive
• red wine vinegar
• black pepper
• basil

Instructions

1. 1 Combine Genoa and soppressata salamis, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice roasted red peppers and add them to the bowl with about 3 tablespoons juice from the red pepper jar. Mix in chopped olives.
2. 2 Drizzle olive oil over salami mixture, followed by red wine vinegar. Season with pepper. Mix thoroughly. Store in the refrigerator until serving time.
3. 3 Before serving, tear fresh basil leaves into bite-sized pieces and fold them into salad.

By Katie Greco

Ingredients

• ✓ olive oil
• black pepper
• salt
• mustard seed
• oregano
• basil
• garlic
• red wine vinegar
• parmesan cheese
• parsley
• black olive
• red bell pepper
• green bell pepper
• cucumber
• red onion
• provolone cheese
• pepperoni sausage
• rotini pasta

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add rotini and cook until tender yet firm to the bite, 8 to 10 minutes. Drain, rinse with cold water, and drain again.
3. 3 Transfer drained, cooked pasta to a large bowl. Add pepperoni, provolone cheese, red onion, cucumber, bell peppers, olives, parsley, and Parmesan cheese.
4. 4 Mix olive oil, vinegar, garlic, basil, oregano, ground mustard, salt, and pepper for dressing in a jar with a lid. Seal the jar, and shake until well combined.
5. 5 Pour dressing over the pasta salad; toss until well coated. Serve immediately, or cover and chill in the refrigerator for up to 8 hours before serving.

By BONNIES

Ingredients

• ✓ olive oil
• lemon juice
• asparagus
• spinach
• parmesan cheese
• almond

Instructions

1. 1 Preheat an outdoor grill for low heat and lightly oil the grate.
2. 2 Combine oil and lemon juice in a baking dish. Add asparagus and roll until coated.
3. 3 Grill asparagus on the preheated grill, turning at least once and brushing with remaining oil-lemon juice mixture, until crisp-tender, about 5 minutes. Remove from the grill and place back into the baking dish. Cut into bite-sized pieces.
4. 4 Combine spinach, Parmesan, and almonds in a large bowl. Add asparagus along with any oil-lemon juice mixture from the dish. Toss to blend and serve immediately.

By Heather Hedstrom

Ingredients

• ✓ olive oil
• rice wine vinegar
• rosemary
• oregano
• heirloom tomato
• heirloom tomato
• kosher salt

Instructions

1. 1 Whisk olive oil, vinegar, rosemary, and oregano together in a large bowl. Add tomatoes and toss until evenly coated. Cover and refrigerate until chilled, 10 to 15 minutes.
2. 2 Season with salt and black pepper. Toss again before serving.

By aimeejB

Ingredients

• ✓ olive oil
• cider vinegar
• sea salt
• black pepper
• field salad green
• hazelnut
• apple
• cheddar cheese

Instructions

1. 1 Whisk olive oil, cider vinegar, sea salt, and black pepper together in a large bowl until dressing is smooth. Pour salad greens into bowl and toss in dressing to coat.
2. 2 Cook and stir hazelnuts in a skillet over medium heat until lightly browned, 4 to 7 minutes. Transfer hazelnuts to a work surface and roughly chop.
3. 3 Layer apple slices, Cheddar cheese, and hazelnuts atop dressed greens.

By OregonSarah

Ingredients

• ✓ olive oil
• grapefruit juice
• orange juice
• salt
• arugula
• pear
• red bell pepper

Instructions

1. 1 In a jar with a tight fitting lid, combine grapefruit juice, orange juice, olive oil, and salt. Shake vigorously.
2. 2 In a salad bowl, combine arugula, pear, and red pepper. Drizzle dressing over salad, and toss to coat. Serve immediately.

By Jeanette

Ingredients

• ✓ olive oil
• white balsamic vinegar
• kosher salt
• grape tomato
• arugula
• red onion
• watermelon
• feta cheese

Instructions

1. 1 Whisk olive oil, vinegar, and salt together in a large mixing bowl. Add tomatoes, arugula, and red onion; toss to coat. Gently stir in watermelon and feta cheese to serve.

By Allrecipes Member

Ingredients

• ✓ olive oil
• red onion
• lime juice
• watermelon
• cucumber
• feta cheese
• mint leaves

Instructions

1. 1 Mix red onion with lime juice in a bowl; set aside to marinate at least 10 minutes. Stir olive oil into mixture.
2. 2 Toss watermelon, baby cucumbers, and feta cheese together in a large bowl. Pour red onion mixture over watermelon mixture; toss to coat. Sprinkle mint over the salad; toss and serve.

By kateroo

Ingredients

• ✓ olive oil
• butternut squash
• bacon
• onion
• romaine lettuce
• pecan
• raisin
• maple syrup

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Brush cut sides of butternut squash with olive oil. Wrap each squash half tightly in aluminum foil.
3. 3 Roast squash halves in the preheated oven until they begin to soften, about 20 minutes. Remove squash from the oven and let sit until cool enough to handle. Remove foil and slice into 3/4-inch thick slices. Remove skin from each slice and cut into 3/4-inch cubes. Set aside 8 cups of the cubed squash, reserving any remaining squash for another use.
4. 4 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Remove bacon and drain on paper towels. Add onions to the skillet and cook in the bacon grease for 2 to 3 minutes. Add 8 cups squash and cook, tossing occasionally, until onions are soft and beginning to caramelize, and squash cubes are tender, 10 to 15 minutes.
5. 5 Place romaine lettuce in a large serving bowl; crumble bacon on top and add pecans and raisins. Add butternut squash-onion mixture; toss to combine. Drizzle with maple syrup and serve warm.

By Marcia

Ingredients

• ✓ olive oil
• white balsamic vinegar
• kosher salt
• arugula
• spinach
• red onion
• grape tomato
• feta cheese
• watermelon

Instructions

1. 1 Whisk olive oil, white balsamic vinegar, and salt together in a small bowl; set aside.
2. 2 Combine arugula, spinach, onions, and tomatoes in a large salad bowl. Drizzle vinaigrette over salad mixture; toss to coat. Add feta cheese and watermelon to serve.

By BamaHaole

Ingredients

• ✓ olive oil
• romaine lettuce
• scallion
• dill
• red wine vinegar
• salt
• black pepper

Instructions

1. 1 Wash and dry romaine lettuce. Lay leaves on a cutting board and slice lengthwise across the leaves, shredding them into 1/4-inch strips.
2. 2 Transfer lettuce to a large bowl. Add scallions, dill, olive oil, vinegar, salt, and pepper; toss until well combined. Adjust oil, vinegar, and seasoning to taste.

By Diana Moutsopoulos

Ingredients

• ✓ olive oil
• ✓ olive oil
• red potato
• apple cider vinegar
• salt
• black pepper
• garlic
• white sugar
• bacon
• green onion
• parsley

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place potatoes in a large bowl; add 2 tablespoons olive oil and toss to coat.
3. 3 Cook on the preheated grill until tender, about 30 minutes. Cool, 10 to 15 minutes, cut into quarters, then place in a large bowl.
4. 4 Whisk ½ cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until smooth; pour over potatoes. Add bacon, green onions, and parsley; toss until evenly coated.

By Aunt-Nay

Ingredients

• ✓ olive oil
• white sugar
• cider vinegar
• chicken ramen noodle
• broccoli coleslaw mix
• almond
• raisin
• green onion
• green bell pepper

Instructions

1. 1 Whisk olive oil, sugar, vinegar, and ramen noodle seasoning packets together in a small bowl.
2. 2 Combine broccoli coleslaw mix, broken ramen noodles, almonds, raisins, green onions, and green bell pepper together in a salad bowl; fold in dressing.

By Mis' Kitchen

Ingredients

• ✓ olive oil
• lemon juice
• red wine vinegar
• salt
• black pepper
• spring mix
• watermelon
• goat cheese
• hazelnut

Instructions

1. 1 Whisk together olive oil, lemon juice, vinegar, salt, and pepper.
2. 2 In a large bowl, gently toss spring mix and watermelon together with vinaigrette.
3. 3 Top with goat cheese and hazelnuts to serve.

By Saputo

Ingredients

• ✓ olive oil
• corn
• tomato
• onion
• basil
• white vinegar
• salt
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
3. 3 Toss corn, tomatoes, onion, basil, oil, vinegar, salt, and pepper in a large bowl; chill until serving.

By Eileen

Ingredients

• ✓ olive oil
• napa cabbage
• ramen noodle
• sesame seed
• almond
• canola oil
• soy sauce
• white sugar
• balsamic vinegar
• white wine vinegar

Instructions

1. 1 Place the cabbage in a large bowl, cover, and place in the refrigerator to chill for 30 minutes. Heat the olive oil in a skillet over medium heat, and cook and stir the ramen noodles, sesame seeds, and almonds until lightly browned; set aside to cool.
2. 2 Prepare the dressing by mixing the canola oil, soy sauce, sugar, balsamic, and white vinegars in a blender until smooth.
3. 3 About 30 minutes before serving, toss the dressing and cabbage mixture together; chill. Just before serving, toss the noodle mixture with the cabbage mixture.

By Carolyn

Ingredients

• ✓ olive oil
• corn
• red bell pepper
• red onion
• tomato
• balsamic vinegar
• garlic
• black pepper

Instructions

1. 1 Place corn into a large pot with enough water to cover. Bring to a boil, then cook until kernels are tender but crisp, about 5 minutes. Drain and cool for about 5 minutes.
2. 2 Use a knife to scrape corn kernels from the cobs into a large bowl. Add bell pepper, onion, tomato, olive oil, balsamic vinegar, and garlic. Toss to combine and season with pepper. Chill for 15 minutes before serving.

By SMITH8CLAN

Ingredients

• ✓ olive oil
• corn
• green bell pepper
• roma tomato
• red onion
• cilantro
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Roast corn on the preheated grill, turning occasionally, until tender and specks of black appear, about 10 minutes. Remove from the grill and let sit until just cool enough to handle, 5 to 10 minutes.
3. 3 Holding a corn cob over a large bowl, use a knife to carefully slice warm kernels directly into the bowl; discard cob. Repeat with remaining corn.
4. 4 Add bell pepper, tomatoes, onion, cilantro, olive oil, salt, and pepper; toss until evenly mixed. Let sit until flavors have blended, at least 30 minutes.

By AMBERT77

Ingredients

• ✓ olive oil
• rice wine vinegar
• lemon juice
• dijon mustard
• mayonnaise
• garlic
• salt
• black pepper

Instructions

1. 1 Measure vinegar (or lemon juice) and mustard (or mayonnaise) into a 2-cup measuring cup. With a small whisk, mix in garlic, a big pinch of salt, and a few grinds of pepper. Measure oil in another cup. Slowly whisk oil into mixture, first in droplets, then in a slow, steady stream to make an emulsified vinaigrette.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ olive oil
• beet
• shallot
• parsley
• balsamic vinegar
• red wine vinegar
• salt
• pepper
• feta cheese

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Wrap each beet individually in aluminum foil and place onto a baking sheet.
3. 3 Roast beets in preheated oven until tender when pierced with a fork, 45 minutes to 1 hour. Let beets cool until easy to handle; peel and slice into 1/4-inch slices.
4. 4 While beets are roasting, whisk shallots, parsley, olive oil, balsamic vinegar, and red wine vinegar together in a bowl until blended; season with salt and pepper and set aside.
5. 5 Place warm, sliced beets onto a serving dish; pour vinaigrette over the beets and sprinkle with feta cheese.

By Shandeen Gemanis

Ingredients

• ✓ olive oil
• fennel
• beet
• green onion
• lemon juice
• parsley
• lemon zest
• salt
• black pepper

Instructions

1. 1 Toss fennel, beets, and green onions together in a salad bowl. Drizzle lemon juice and olive oil over vegetables and sprinkle parsley and lemon zest on top. Season with salt and black pepper.

By souplover Sue

Ingredients

• ✓ olive oil
• spinach
• strawberry
• gorgonzola cheese
• pecan
• balsamic vinegar
• honey
• salt
• black pepper

Instructions

1. 1 Combine spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.
2. 2 Stir together balsamic vinegar and honey in a medium bowl; slowly stream in olive oil while whisking continuously. Season with salt and pepper.
3. 3 Drizzle dressing over spinach mixture just before serving.

By Shelby Cady