Month: May 2017

Nectarines, Tomatoes, Arugula and Pepitas Salad










Capizzano Olive Oils & Vinegars  – Pawcatuck CT and Watch Hill RI

Tomato and Nectarine Salad with Pepitas and Scallions

1 lb. Tomatoes, sliced

1 lb. Nectarines or Peaches, pitted, wedge cut

3 TB Extra Virgin Olive Oil (Limonato Fused or Picual EVOO)

3 TB fresh squeezed lime juice

½ tsp. Makai Sea Salt

5 cups Arugula

4 scallions, thinly sliced

4 TB StonyBrook Pepitas

1.  Place tomatoes and nectarines or peaches in a large bowl; Whisk Extra Virgin Olive Oil and Lime juice together then drizzle on top. Sprinkle the Makai Sea Salt combine and toss gently.

  1. Place arugula in a large serving platter, spoon nectarine tomato mixture on top, toss gently. Sprinkle the scallions and pepitas on top. Serve immediately.  Serve with Grilled Salmon a Peach Balsamic Spritzer! Serves 8


Olives, Tomatoes and Artichoke Salad







Olives, Tomatoes and Artichoke Salad

Fresh Tomatoes, quartered, Artichokes, halved, our ‘La Abuela’ Recipe Olives from Spain, halved and Fresh snipped flat Parsley.

Dressing: Whisk together the Garlic Infused Olive Oil with our Sofi award winning Serrano Honey vinegar. Drizzle on top of the tomatoes, artichokes and olives.

Serve with a fresh baked crusty bread and a Dry Chenin Blanc or Sicilian Lemon Balsamic Spritzer. Enjoy.