3 Salads to Make with Gaea Olive Oil and Devour Before the Summer Ends

Another summer is nearly gone in a flash. But before we say farewell to the sunny season, we’re basking in the bounty of perfect fruits and veggies. Sweet corn, tomatoes, stone fruits and more are at their most intensely delicious right this instant. There’s no better way to celebrate the last lazy days. (Ok, open a bottle of rosé and take your salad outside!)

Here are three salads we’re tossing together in our kitchens. A drizzle of Gaea extra-virgin olive oil is the “special sauce” that creates a cohesive, elegant dish and makes the flavors sing. Gaea really does transform a salad from a plate of veggies to something extraordinary. Plus, studies show eating healthy fats like Gaea with veggies helps our bodies digest their many nutrients.

Each Gaea oil brings its own unique array of flavors and aromas, which means that each olive oil contributes differently to a dish. As a general rule, milder olive oils compliment milder dishes, while more pungent varieties can stand up to bolder flavors and really shine. A green, fruity oil with medium intensity and a bit of bitterness is a perfect match for a peppery arugula—which is why we’re pairing our award-winning Gaea DOP Kalamata, a monovarietial Koreniki, with a bright arugula, corn and feta salad. A more sweet, mild salad, like the peach and avocado recipe below, begs for a delicate oil like the Gaea P.G.I. Vranas. It’s made from the olives of ancient Agriella trees in Lesvos, and has beautiful, balanced tropical notes.

Here are three salads that are super simple to make and unquestionably delicious, plus the Gaea oils that elevate them. Serve the salads beside whatever you’re grilling or make them lunch. Be the host(ess) with mostess, or keep your creations all to yourself.

PS: If they don’t sell Gaea yet in your local grocery store, you can purchase some online. We ship all across the country!

Heirloom Tomato and Burrata Salad

Serves: 4


  • 4 large heirloom tomatoes, or about 2 pounds assorted plum and cherry tomatoes
  • Fleur de sel or coarse sea salt
  • Freshly ground black pepper
  • 1/4 cup Gaea DOP Sitia extra-virgin olive oil
  • 4 (2.5-ounce) rounds burrata cheese
  • A handful of basil, torn

Chop tomatoes into wedges. Place in a large bowl and season with salt and pepper. Place one piece of burrata in the center of each place. Spoon tomatoes around cheese and drizzle with Gaea. Garnish with basil and serve.

Gaea tasting note: GAEA Region SITIA, made exclusively of Koroneiki variety olives, combines a lovely fruity taste and a slightly peppery aroma. The medium-bodied, aromatic flavors highlight the sweetness of summer tomato and creamy, fresh burrata. This dish tastes like summer.

Corn, Arugula and Feta Salad

Serves: 4


  • 2 cups of corn (or corn from 2 ears)
  • 1 medium red bell pepper, seeded and thinly sliced
  • 4 ounces feta cheese, crumbled
  • 1/4 cup Gaea DOP Kalamata extra-virgin olive oil
  • Zest and juice from 1 medium lemon
  • Freshly ground black pepper and sea salt, to taste
  • 8 cups loosely packed baby arugula

Boil a large pot of water. Fill a bowl with ice water and set aside. Boil corn for about one minute or until tender, then rinse under cold water and submerge in the ice bath.

In a large bowl, mix corn, bell pepper, feta, Gaea olive oil, lemon zest, and lemon juice. Season with salt and pepper. Add arugula and toss gently until salad is evenly dressed.

Gaea tasting notes: Koroneiki olives from Peloponnese create a pungent, zingy oil. DOP Kalamata’s wonderful peppery and green olive flavors were practically made for an arugula salad like this.

Peach and Avocado Salad

Serves: 4


  • 2 tablespoons red wine vinegar
  • Juice of ½ lime
  • 1/2 teaspoon sugar
  • 1/4 cup Gaea P.G.I. Vranas extra-virgin olive oil
  • 2 ripe avocados, diced
  • Freshly ground black pepper and sea salt, to taste
  • 8 cups loosely packed baby arugula
  • 1/2 red bell pepper, seeded and thinly sliced
  • 1 cucumber, peeled, seeded and sliced
  • 2 peaches, diced and peeled
  • 8 basil leaves, thinly sliced

In a medium-sized bowl, combine red wine vinegar, lime juice and sugar. Whisk in olive oil to create an emulsion and season with salt and pepper.

Gently mix bell pepper, cucumber, peaches and basil in a large bowl. Dress and enjoy!

Gaea tasting notes: This limited reserve extra-virgin made from Agrielia variety olives has a harmonious taste, with notes of tomato leaf and tropical fruit. It’s elegant and gentle enough to pair gorgeously with creamy avocado and sweet ripe peaches.

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