Mediterranean Orzo Salad

Ingredients: 1 cup orzo pasta, cooked according to package instructions 2 tablespoons Temecula Olive Oil Fresh Oregano Olive Oil 1 tablespoon Temecula Olive Oil Roasted Garlic Olive Oil 1 cup cherry tomatoes, halved 1/2 cup cucumber, diced 1/4 cup red onion, finely chopped 1/4 cup Kalamata olives, pitted and halved 2 tablespoons fresh parsley, chopped Read More »

Bean Salad

Ingredients Course salt and ground pepper to taste 1 1/2 lbs green beans 2 T extra virgin olive oil (TOOC likes Fresh Basil) 1 T balsamic vinegar (TOOC likes Pomegranate and/or Vanilla & Date) 1 pint cherry tomatoes 15.5 oz can chick peas small red onion sliced very thin 2/3 cups roughly chopped fresh parsley Read More »

Tuscan Tabouleh

Ingredients 1 1/2 Cups Fresh Parsley (Chopped) 2 Tbsp. Fresh Spearmint (Chopped) 1/2 Cup Red Onion (Diced) 6 Ripe, Medium-Size Tomatoes (Chopped) 1/2 Cup Bulgur Wheat 6 Tbsp. Rotture di Oro Extra Virgin Olive Oil 6 Tbsp. Lemon Juice Salt & Pepper to Taste Preparation In cold water, soak bulgur wheat until soft (approximately 1 Read More »

Bread Salad

Ingredients 1 Loaf French Baguette, Lightly Toasted 1 Clove Garlic, Crushed 1/2 tsp Salt 1 Head Romaine Lettuce 1 Cucumber, Peeled & Diced 2 Green Scallions 1 C Parsley, Chopped 4 Medium Tomatoes, Cut Into Bite-Sized Pieces 2 tsp Dried Mint, Crushed (optional) 1/2 C Temecula Valley Blend Extra Virgin Olive Oil Juice of 1/2 Read More »