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With summer here, I am more often in the mood for salads. Considering all of the unidentifiable ingredients that usually make up store-bought salad dressing, homemade dressing is the way to go. I usually use a really simple recipe: one part Extra Virgin Olive Oil, one part white balsamic vinegar, salt and pepper. That’s it.
I prefer Extra Virgin Olive Oil because it is pressed without heat or chemicals and is fresher and purer than other olive oils. With so many olive oils on the market nowadays, it can still be difficult to choose. However, I have learned that looking for the European Union PDO certification (Protected Designation of Origin), ensures that the oil is produced, processed and prepared with the highest standards.
You can add lemon juice, but I do not always have it on hand. I mix it up in a mason jar, give it a shake, and pour onto my greens. The mason jar is also handy since you can just stick it in the refrigerator if you have extra dressing.
I like to add a little bleu cheese and almonds for texture and interest. In the summer it is nice to add some fresh fruit, such as nectarines and blueberries. Here I used Zucchi Extra Virgin Olive Oil, and I found that it paired well with the fruity flavors.
Cheers to flavoring your life with “Liquid Gold”, aka Extra Virgin Olive Oil from Europe!