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Greek Super Salad

Serves: 3 

Salad Ingredients: 3-4 plum tomatoes, seeded, diced
2 medium cucumbers, diced
1⁄2 red onion, finely chopped
1 bell pepper, seeded, diced
10 cups kalamata olives, roughly chopped
1⁄2 cup feta cheese, crumbled
1 cup garbanzo beans, rinsed and drained
2 cups cooked quinoa or whole-wheat couscous 

Dressing: 2 tbsp Garlic Olive Oil
2 tbsp Red Wine Vinegar
2 tsp Sicilian Lemon Vinegar
2 tsp lemon zest
1 garlic clove, finely diced
1⁄2 tsp dried basil
1⁄2 tsp dried oregano
1⁄2 tsp salt (or more to taste)
1⁄4 tsp ground pepper 

Quinoa is a nutrient-dense grain, which contains all 9 essential amino acids. It provides a good source of dietary fiber, is high in protein, and offers a good source of vitamins and minerals. Quinoa can be found in three varieties: red, black, and white – white being the most common. 

Couscous is a type of small pasta made out of semolina flour. Couscous comes in several sizes and sometimes colors. Although lower in calories than quinoa, traditional couscous is often made from refined flour, which lacks nutrients, however, there are varieties made with whole wheat flour. 

Directions In a small bowl, whisk together olive oil, vinegars, lemon zest, garlic, basil, oregano, salt, and pepper; set aside. 

In a separate bowl, combine tomatoes, cucumbers, red onion, bell pepper, and kalamata olives. Add the vinaigrette and mix well. Add feta cheese, garbanzo beans, and quinoa and gently mix. Place on top of lettuce greens or eat on its own.

2 medium eggplants (Cut into 18 slices)
1 Tbs. Neapolitan Herb balsamic vinegar
1 Tbs. Blood Orange olive oil

Mix together olive oil and balsamic vinegar, and toss in eggplant slices. Grill until softened & marked. A panini press, George Foreman, or griddle pan also work well.

2 medium zucchinis (24 slices lengthwise)
1 Tbs. Tuscan Herb Olive Oil
1 Tbs. Sicilian Lemon Balsamic Vinegar

Grill as above. Set aside.

3-4 Tomatoes (sliced into 12 slices)
Truffle Sea Salt to taste

Grill as above. Set aside.

1 cup cashews
1 cup warm water
1 Tbs. garlic powder
2 Tbs. nutritional yeast

Measure cashews, warm water, garlic powder and nutritional yeast in a blender and puree till smooth. Set aside.

1 can tomato sauce
Roasted pine nuts

In a casserole dish, layer 6 slices of grilled eggplant, a cashew drizzle, a layer of grilled zucchini & another cashew drizzle. Repeat with
another eggplant & zucchini layer. Add all the grilled tomato slices, a final cashew drizzle & then top with remaining eggplant. Last, pour over the tomato sauce and roasted pine nuts. Cover with foil and bake at 325 degrees for 20-30 minutes, until bubbly.
Let cool slightly & enjoy!

2-1/2 lbs peeled and cooked shrimp, thawed
3 Vidalia onions, thinly sliced
2 lemons, thinly sliced
1 cup Champagne Wine Vinegar
1/2 cup Sicilian Lemon Balsamic Vinegar
1 cup Big Horn Extra Virgin Olive Oil
4 oz jar capers, include juice
1-1/2 tsp celery seeds
1 tsp sea salt
1 tsp pickling spice
4 dashes of Tabasco sauce

Toss all together and let it sit 24 hrs in refrigerator and enjoy! Good for up to a week.

Salad Ingredients:

2 cups shredded rotisserie chicken meat
¼ cup chopped fresh parsley
¼ cup pine nuts, roasted
½ medium red onion, sliced thinly
3 tbs. sliced roasted red peppers
2 tbs. capers, with brine
Salt and pepper to taste

Dressing Ingredients:

2 tbs. Serrano Honey vinegar
2 tbs. Sicilian Lemon balsamic vinegar
1 tsp. Dijon mustard

In a large bowl, combine the chicken, parsley, pine nuts, red onions, roasted peppers, and capers. Salt and pepper to taste.

Blend the Serrano Honey vinegar, Sicilian Lemon balsamic vinegar and Dijon mustard until emulsified. Pour in with the chicken mixture; stir to coat.

Serve over mixed greens and enjoy!

½ lb. firm mushrooms, trimmed and thinly sliced
3 tbs. Big Horn Sicilian Lemon balsamic vinegar
2 cups fresh herb leaves, all coarsely chopped
1 cup spring mix
¼ cup Big Horn Ultra Premium Extra Virgin Olive Oil (UPEVOO)
Freshly ground pepper
1 ounce shaved Parmesan cheese

Toss the mushrooms with Big Horn Sicilian Lemon balsamic vinegar in a salad bowl. Add the herbs and Parmesan cheese. Add salt and freshly ground pepper, and whisk in the olive oil. Toss with the mushrooms, spring mix and Parmesan, and serve.

Suggestion for fresh herb leaves. Parsley, tarragon, chervil, dill, chives, wild arugula.

The nutrients found in parsley include Vitamin A, Vitamin K, Vitamin C, Vitamin E, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Choline, Folates, Calcium, Iron, Magnesium, Manganese, Phosphorous, Potassium, Zinc, and Copper.

This recipe calls for 5 cups of parsley and is delicious!

If you are off carbs, try substituting cooked drained cauliflower “rice” instead of rice.

Salad Ingredients:

1 fresh lemon (zest and juice)
1 clove garlic, grated
1 tablespoon Dijon mustard
1/4 cup Sicilian Lemon balsamic vinegar
1/4 cup Garlic olive oil
1/2 teaspoon black pepper
1/2 teaspoon fine sea salt
1 cup cooked rice
1/2 cup finely diced sweet onion
5 cups chopped parsley
(remove large stems and pulse in processor)
1 cup roasted almonds
(pulse in processor)

In a bowl, combine the first 7 ingredients and whisk to combine.

Dressing Ingredients:

Mix together the rest of the ingredients and toss to combine
1 15-oz can white beans
Juice of 1/2 lemon
1 tbs Tuscan Herb olive oil
1 tbs Key Lime balsamic vinegar
Salt & pepper – to taste

Place all in processor. Pulse. Enjoy!