The best summer salads start with ‘authentic,’ quality olive oil

I was invited to an upcoming dinner where the guys are the cooks. We call ourselves The Five Chefs, even though none of us are actual chefs; just guys who love to cook.

With the warm weather we’ve been having and the host providing grilled protein, I decided to make a cool salad with corn, tomatoes, carrot, cheese, and Kalamata olives. It’ll be a healthy contribution, without being obvious.

First, I needed a recipe, mostly for a dressing, so I headed to the internet. Among the hundreds of recipes that popped up, I found two recipes for corn-based summer salads that would work. I planned to blend the two recipes, with a few of my ideas, to make one special salad.

For me, of course, I wanted as much of the produce to be organic, so I headed out to the store, where I found everything I’d need. I already had a bottle of “authentic” organic, extra-virgin olive oil.

Authentic? I’ve read too many articles over the last two years about “fake” extra-virgin olive oil. Fake? Yes, some imported olive oils, including those from Italy, may never have seen an olive grove. It has been shown that some “fake” oils are refined soybean or canola oils to which some chlorophyll has been added for color.

Here are a few things to look for to ensure the high price you’re paying for extra-virgin olive oil (EVOO) is worth it.

First, only buy olive oil in a dark colored bottle, usually green or brown. This keeps the oil from oxidizing due to light. Steer clear of clear bottles that have been parked on your grocery store shelf for who knows how long.

Next, see if there is a “Harvest Date” stamped on the bottle; frequently found on the bottom or label. This date is not the “Best Buy” date. You want the harvest date to be no more than 12 months to 18 months before today’s date.

Look to see if it’s certified, such as certifications like PDO (Protected Designation of Origin).

And, finally, once you get your bottle home, taste it. According to the Kosterina Olive Oil Company, it should have “a grassy or fruity aroma and a distinct, slightly bitter, and peppery finish.”

If you’re using EVOO for health reasons, it’s important to make sure it is olive oil and not a blend, which would provide less health value for what may be the same price as real EVOO.

It didn’t take me long to clean, chop, or slice all of the ingredients in my salad. I even took a moment to taste my olive oil and found it to be delicious. Believe it or not, some folks drink olive oil a tablespoon at a time.

I let my salad rest for a bit and tasted it. What a great combination of flavors. And it looked great. Give it a try.

• Don Mauer welcomes questions, comments and recipe makeover requests. Write to him at 1leanwizard@gmail.com.

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EZPZ Corn, Tomato, Feta, and Olive Salad

2 tablespoons rice vinegar

½ teaspoon granulated sugar

1 teaspoon kosher salt

½ teaspoon ground black pepper

3 tablespoons extra-virgin olive oil*

16-ounce package frozen organic corn kernels, thawed

12 ounces (about 4 cups) multi-color grape tomatoes, washed and halved*

1 cup (4 ounces) crumbled or chopped Feta cheese*

½ cup sliced Kalamata olives*

1 large carrot*, washed, ends trimmed, peeled, and cut into julienne matchsticks

½ medium Vidalia (sweet) onion, finely chopped

¼ cup each packed fresh basil leaves and fresh Italian flat-leaf parsley leaves, finely chopped*

In a large mixing bowl, whisk together the rice vinegar, sugar, salt, and pepper until the sugar and salt dissolve. Slowly whisk in the olive oil until combined.

Add corn, tomatoes, feta cheese, kalamata olives, carrot, onion, basil, and parsley to the bowl. Using a large rubber spatula, fold together until combined. Taste, adding salt and pepper if needed. Serves 8.

*Organic preferred.

Nutrition values per serving: 165 calories (57% from fat), 10 g fat (2.4 g saturated fat), 14 g carbohydrates (12.1 net carbs), 3.8 g sugars, 2 g fiber, 4.7 g protein, 5 mg cholesterol, 498 mg sodium.

— Don Mauer