Summer salads with good raw material and better EVOO

5 quick, delicious, fresh salads with premium EVOO

In summer we all want to relax, cool off and not exert ourselves too much. Also when it comes to food. We're in luck because salads are a wonderful food, so versatile, delicious and quick to prepare... and no less nutritious for that. We love the possibilities that something so simple offers.

We are delighted that salads are a dish with no limits and infinite creativity. It is the opposite of other recipes, more rigid in terms of ingredients or preparation. Salads are a universe of possibilities with a common denominator: extra virgin olive oil. The different varieties of olives make up dishes in which one flavor or another stands out more; acidity plays an important role in this.

Curious fact: did you know that the order in which you dress your salad influences its flavor? Yes, yes, normally we all use EVOO first, then vinegar and finally salt. Because of the film that the oil creates on the food, the vinegar (which contains water) and the salt are not transmitted to the food in the right way. As there is no fusion with them due to the film we have mentioned, the flavor of the salt (which has not dissolved) and the vinegar are too intense.

It is different if you make a vinaigrette, where all the parts of the dressing mix very well with each other until they merge.

So if you want to know more about the salt-vinegar-VOO order, we recommend this article.

iOliva AOVE premium aceite de oliva virgen extra de la subbetica, variedad hojiblanca

Long live fruit!

Watermelon, blueberry and feta cheese salad with iOliva.


  • Watermelon cut into cubes
  • Crumbled feta cheese
  • Fresh mint leaves
  • Blueberries
  • Lamb's lettuce (for a more intense flavor) or iceberg lettuce.
  • iOliva extra virgin olive oil
  • Balsamic vinegar
  • Salt and pepper to taste.

Mix watermelon, blueberries (uncut), feta cheese and mint leaves in a bowl. Dress with salt, balsamic vinegar and iOliva extra virgin olive oil (e.g. 500 mL).

The mix of intense sweet and salty (as in feta) will make you think you're in a fresh, exotic paradise. It takes less than 5 minutes to prepare this delicious mixture.

New version of cocktail salad: mango and shrimp with arbequina EVOO.


  • 1 ripe mango, cut in cubes
  • 200 g cooked and peeled shrimps (Garrocha shrimps are great)
  • Spinach or arugula leaves
  • 1 avocado, cut into slices
  • Chopped walnuts
  • AOVE arbequina variety.

Dressing: mix lemon juice, extra virgin olive oil (arbequina), honey and a pinch of salt. Combine all ingredients in a large bowl. Drizzle the salad with the dressing and toss gently. The contrast between the sweetness of the mango and the salty flavor of the shrimp creates a delicious balance.

iOliva AOVE premium aceite de oliva virgen extra de la subbetica, variedad hojiblanca
iOliva AOVE premium aceite de oliva virgen extra de la subbetica, variedad hojiblanca

Strawberries and blue cheese salad with arbequina EVOO:


  • Fresh strawberries, cut in slices
  • Crumbled blue cheese
  • Lamb's lettuce
  • Filleted almonds

Vinaigrette: mix extra virgin olive oil iOliva, balsamic vinegar, honey, Dijon mustard, salt and pepper.

Place strawberries, blue cheese, lamb's lettuce and almonds in a bowl. Drizzle with the vinaigrette and toss gently. The combination of sweet strawberries and salty blue cheese is a real explosion of flavors.

We have used the arbequina variety to give the blue cheese its full prominence.

Lentils in dry! Lentil salad with iOliva.


  • 1 jar of cooked lentils
  • tender sprouts or lamb's lettuce
  • 2 diced tomatoes (or cherry tomatoes, but we prefer traditional seasonal tomatoes in this salad).
  • 1 diced cucumber
  • half a red onion cut into small cubes
  • fresh cheese (normal or light)
  • iOliva extra virgin olive oil 250 mL
  • apple vinegar
  • salt

The mixture of the texture of cooked legumes with typical salad vegetables is delicious. The soft touch of the fresh cheese with the power of the red onion is incredible. This time we have used lentils, but cooked chickpeas are incredible in salads.

If you want to add a different touch, try adding pine nuts, mint or coriander leaves, you will see the effect.

iOliva AOVE premium aceite de oliva virgen extra de la subbetica, variedad hojiblanca

Fuente: QuéVidaTanRica

iOliva AOVE premium aceite de oliva virgen extra de la subbetica, variedad hojiblanca

Caprese or Italian salad with iOliva.


  • Tomatoes from the garden
  • Mozzarella
  • Chopped basil leaves
  • iOliva extra virgin olive oil (directly from the Bag in Box)
  • Salt

Optional: sliced avocado and grated Parmesan.

How something so simple can be so exquisite. For the plating, swap one slice of mozzarella, one slice of tomato, one slice of avocado (if you add it) and then pour the dressing, grated cheese and basil all over the plate. You will see what a mixture of flavor, like pesto with salad. Delicious.

We have no doubt that iOliva is the ideal mix for this salad, because it reinforces each flavor.

We hope you liked our ideas and give it your personal touch.

Do you like photos and social networks? Upload your salad with our oil in #aceiteslamuralla or #momentoiOliva (if you use AOVE iOliva) and we will repost it! We want to see what variations you make of these salads or the classic ones.

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