Mediterranean Vinaigrette for Salads and Roasted Vegetables
- 2 cup Lemon Cucumber White Balsamic
- 2 tbsp Pesto Infused Olive Oil
- 1 tbsp finely minced shallots
- 1 tbsp finely chopped fresh parsley
- salt and pepper to taste
- In a small bowl, whisk together the Lemon Cucumber White Balsamic and Pesto Infused Olive Oil until well combined.
- Add the minced shallots and parsley to the bowl and stir to combine.
- Taste the vinaigrette and adjust seasoning as needed, adding salt and pepper to taste.
- Store the vinaigrette in an airtight container in the refrigerator until ready to use. Shake well before serving.
Cucumber, Tomato, and Feta Salad: Toss together a bed of salad greens, sliced cucumbers, cherry tomatoes, and crumbled feta cheese in a large bowl. Drizzle the Mediterranean Vinaigrette over the salad and toss gently to coat. Serve the salad immediately, garnished with additional fresh parsley, if desired.
Mixed Greens, Cucumber and Avocado Salad: In a large salad bowl, combine a mix of greens such as arugula, spinach, and romaine lettuce with sliced avocado and grape tomatoes. Drizzle the Mediterranean Vinaigrette over the salad and toss gently to coat. You can also add some grilled chicken or shrimp to make it a more substantial meal.
Grilled or Roasted Vegetables: After cooking your vegetables, such as zucchini, bell peppers, or asparagus, transfer them to a large serving platter. Drizzle the Mediterranean Vinaigrette over the top of the vegetables and sprinkle with a pinch of salt and black pepper. You can also add some crumbled feta cheese or chopped fresh herbs, such as basil or thyme, for extra flavor.