Updated: 06/27/2016 3:50 PM | Print Story |  Email

4th of July Summer Salads

Enjoy your 4th of July party instead of getting stuck in the kitchen.  Owner of The Olive Grove in Mendota Heights, Natalie Jeager, shows us make ahead salads that you can keep outside all day long without fear of spoiling.

Get 30% off one bottle of The Olive Grove’s Dill Olive Oil through the end of business on Tuesday, June 28th.  Offer is good in-store, online, or by phone.


Roasted Potato Salad with Garlic Vinaigrette

3lbs Baby red potatoes, cut into 1-inch pieces
1/2C The Olive Grove’s Garlic flavored Olive Oil
1/2t Mustard powder
1/2t Red pepper flakes
1/2t Celery seed
1/2t Sea salt
1/2C The Olive Grove’s Garlic flavored olive oil
1/4C The Olive Grove’s Champagne Vinegar
Salt and pepper to taste
1pkg (12oz) Bacon, cooked and crispy, crumbled
1/2 medium  Red onion, diced
1/2C Celery, chopped
5 Hard boiled eggs, chopped
1/4C Chives, chopped
1C Parsley, chopped

Preheat oven to 350 degrees.  In a small bowl, mix together 1/2C olive oil with mustard powder, red pepper flakes, celery seed and salt.  Toss potatoes with oil mixture and place in a single layer onto a baking sheet and bake until golden brown, 30 to 40 minutes.  Once cooked, remove from oven and allow to cool slightly.

Whisk together 1/2C olive oil, vinegar, salt and pepper in a large bowl.  Toss the potatoes together with the vinaigrette. Fold in bacon, onion, celery, eggs, chives and parsley.  Let stand at room temperature 20 minutes to allow flavors to blend, then serve.

Serves 10-12


Red, White and Blue Salad

6 C Watermelon, diced and icy cold
1 pint Fresh blueberries, rinsed and drained
1/4 C Fresh herb (your choice of mint, basil or cilantro), chopped
1/4 C The Olive Grove’s 18 Year Aged, Blueberry or Strawberry Balsamic Vinegar
1 C Feta cheese, crumbled
Salt to taste

In a large bowl, combine the watermelon, blueberries and herbs.   Pour the Balsamic over the salad and toss.  Top with Feta cheese.   Serve chilled.


Summer Tomato, Onion and Cucumber Salad

2 medium Cucumber, sliced
4 medium Tomatoes, cut into wedges
1 Vidalia or other sweet onion, thinly sliced
1/4C The Olive Grove’s Dill, Tuscan or Milanese Gremolata flavored olive oil
3T The Olive Grove’s Champagne Vinegar
1/2t Freshly ground pepper

Add cucumbers, tomatoes and onion into a large bowl.  Add olive oil, vinegar and pepper.  Gently toss to combine.

Makes 6 servings.