For those of you who follow along, you know I’m a gal who absolutely loves olive oil. From daily sautéing, to using it in my Magic Elixirs like Pistachio Pesto and Garlic Confit, it’s a daily companion in my kitchen. Olive oil has always been a simple go-to and part of what makes my food so delicious. Its overall health benefits are undeniable, and I am not alone in considering Extra Virgin Olive Oil to be the most healthful fat for human consumption.
I especially love Olive Oils from Spain. With more than 200 different types of olives grown in Spain, the variety of flavors, aromas and textures offered in their olive oils can be used in a wide spectrum of ways and dishes. Spain is the #1 producer and exporter and the quality is second to none. I wasn’t surprised to learn that seven out of every ten international awards for excellence go to Extra Virgin Olive Oils from Spain, because you can really taste the difference.
When looking for Olive Oils from Spain in your local store, you’ll find dozens of brands and varieties. You can buy them practically anywhere you shop, and there is no need to look for this exact bottle–just ask your grocer where to find them.
I love the ease of cooking in the summer. With fresh vegetables from the farmers market and outdoor grilling, this recipe is perfect for summer eating. After grilling your steak, let it rest while you assemble the salad with what’s local and in season, then take it over the top by finishing it with my Marinated Onions and Marinated Onion Oil. There are so many ways to change it up–with a variety beautiful greens, different cheeses, figs, or avocado, the sky’s the limit.
Here’s a tip: I make the Marinated Red Onions in the morning with your favorite Extra Virgin Olive Oil from Spain. The Marinaded Red Onion Oil is perfect for dressing and enhances the flavor of the food while adding a touch of deliciousness.
This summer I will be sharing all kinds of uses for Olive Oils from Spain so be sure to keep watching the stories on Instagram.
Easy Summer Salad infused with Olive Oils from Spain
- Steak (use your favorite)
- Assorted greens
- Marcona Almonds
- Marinated Red Onions (recipe below)
- optional: artichokes, artichokes hearts, figs, Manchego cheese, peaches
This is more a guide than a recipe. Cook the steak to your liking. Line a gorgeous platter with assorted greens. Then beautifully layer the remaining ingredients around the platter. Top with my Marinated Red Onions and Marinated Red Onion Oil.
Marinated Red Onions
- 1 small red onion
- ¾ cup Extra Virgin Olive Oil from Spain
- 1 tablespoon dried oregano
- 1 tablespoon red wine vinegar
- Thinly slice the red onion and place in a low bowl.
- In a separate bowl, combine the Extra Virgin Olive Oil dried oregano and red wine vinegar together, stirring well. Pour the mixture over the onions, making sure they are submerged.
- Let the onions sit on your countertop at room temperature to marinate for at least an hour. Keeps for two days unrefrigerated.