"I'll Have Some of Yours"

SUMMER PEACH CAPRESE SALAD 8 oz. good quality whole milk ricotta / or your choice of cheese A large ripe peach, sliced 1/4 cup fresh torn basil leaves 2 tablespoons The Spicy Olive's Ripe Peach White Balsamic 2 tablespoons The Spicy Olive's Picual or other Single varietal olive oil salt & pepper to taste Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta, and basil between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper. The Spicy Olive's Watermelon and Tomato Salad 6 cups seedless watermelon, cut into 1 inch cubes 1 English cucumber, cut into thick chunks 1 tsp. kosher salt 4 cups arugula 5 Tbsp. The Spicy Olive's Basil olive oil 2 Tbsp. chopped fresh mint 5 Tbsp. Lemongrass Mint white balsamic vinegar 1/2 tsp. black pepper 2 oz. feta cheese Combine watermelon and cucumber in a bowl. Sprinkle with salt. Combine arugula and one tablespoon of Basil olive oil to coat. Whisk together the remaining olive oil and balsamic vinegar, pepper and mint. Drizzle over salad . Sprinkle with feta cheese and serve. Enjoy!

The Spicy Olive's Greek Quinoa Salad 1 & 1/2 cups Water 3/4 cup quinoa rinsed and drained 1/3 cup Feta Cheese crumbled 1/4 cup The Spicy Olive's Milanese Gremolata olive oil The Spicy Olive's Lemon olive oil 1/4 cup The Spicy Olive's Neapolitan Herb Balsamic Vinegar or The Spicy Olive's Oregano white balsamic 1 tsp. Salt 1 tsp. Dried Oregano 2 cups Romaine lettuce chopped 1 can chickpeas rinsed and drained 1 & 1/4 cup red or yellow peppers sliced 1 & 1/4 cup cucumbers chopped 1/2 cup Kalamata Olives pitted and sliced 1/4 cup red onion chopped 1 & 1/2 cups pita chips coarsely chopped In a medium saucepan bring the water and quinoa to boiling; reduce heat. Simmer covered, 15 minutes or until water is absorbed. Spread quinoa on a large baking sheet to cool. For dressing, in a small bowl whisk together the Neapolitan Herb balsamic with the Lemon olive oil or the Oregano white balsamic with the Milanese Gremolata olive oil. Add dried oregano, salt and crumbled feta cheese and whisk to combine. Set aside. In a large salad bowl, combine romaine, chickpeas, peppers, cucumber, olives, red onion and pour half of the dressing over salad and toss to coat. Add quinoa to the salad bowl then add the rest of the dressing to the quinoa. Toss to combine all the salad ingredients. Top with the chopped red onion and crushed pita chips and Enjoy!

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Recreating Grandmother's Recipe