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.