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Summer Fruit Salad with Cranberry Strawberry Vinaigrette

Summer Fruit Salad with Cranberry Strawberry Vinaigrette

Nothing says “Hello Summer” quite like this gorgeous summer fruit salad. Packed full of height of the season cherries, refreshing watermelon, tart raspberries and sweet strawberries, all topped off with our Cranberry Strawberry Vinaigrette.


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It’s hot, hot, hot here in the Okanagan, and I’ll take any excuse not to turn on the oven! Especially when all the fruit is ripe and ready for picking. This beautiful fruit salad isn’t just for looks though, it’s so refreshing and so much better than old school fruit salads where everyone just picks out the good bits. This salad is all the good bits!

What you need to make this summer fruit salad

  • Watermelon – Summer watermelon is the best for this recipe. It will make it extra sweet and delicious. Here are a couple tips for picking a good one:
    • Your watermelon should feel heavy for it’s size (this means it’s super juicy).
    • It should have a nice yellow (almost the color of a slightly ripe banana) splotch on it from where it was resting on the ground.
    • Try knocking on it – it should provide a nice “bounce” and have a hollow sound.
    • It shouldn’t be shiny.
  • Strawberries – You will need strawberries washed and sliced for this recipe.
  • Raspberries – Keep them whole and just toss them right in.
  • Cherries – This is probably the most time consuming part, pitting all your cherries. But if you want a quick little hack, check out this instagram reel for an easy way to pit cherries.
  • Fresh mint – This help bring out the freshness in this salad. Don’t have mint? No problem, you can easily swap in some basil to switch it up.

A few tips when making this salad

  • Eat this summer fruit salad immediately after you make it. As this salad sits in the fridge, the fruits continue to release moisture, making the salad soggy and watery. It still tastes good, but the textures are best when served fresh.
  • To add a note of saltiness, feel free to add crumbled feta cheese (vegan or regular) to this salad.
  • We love the monochrome pink/red berries and watermelon in this salad, but you can absolutely switch it up by adding in different berries like blueberries or blackberries, or even add some grapes or peaches.


Summer Fruit Salad with Cranberry Strawberry Vinaigrette

Summer Fruit Salad with Cranberry Strawberry Vinaigrette

Nothing says “Hello Summer” quite like this gorgeous summer fruit salad. Packed full of height of the season cherries, refreshing watermelon, tart raspberries and sweet strawberries, all topped off with our Cranberry Strawberry Vinaigrette.
Servings 6

Ingredients
  

  • 4 cups Watermelon cubed into 1 inch pieces
  • 1.5 cups Strawberries Sliced in half or thirds if large
  • 1.5 cups Raspberries
  • 1.5 cups Cherries pitted and halved
  • Fresh mint leaves torn or finely sliced
  • Taste of the Okanagan Cranberry Strawberry Vinaigrette

Instructions
 

  • Prep watermelon and berries and place in a large bowl. Drizzle dressing over top and lightly toss. 
  • Garnish with some torn mint.
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Cucumber Salad with creamy Greek vinaigrette

Cucumber Salad with creamy Greek vinaigrette

Loaded with fresh herbs, this easy cucumber salad with creamy Greek vinaigrette is light and refreshing and perfect for your next picnic or bbq.


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Cucumber Salad with creamy Greek vinaigrette

It’s that time of year when backyard BBQs are in full swing and I’m always looking for a side dish that’s not only delicious, but that travels well. Something that’s cool and refreshing and not loaded down with mayo. Enter this crisp, light, and creamy cucumber salad. Farmers market cucumbers, lots of fresh herbs like dill, mint and parsley, some chickpeas for added protein and some red onion for bite and crunch. It all gets tossed in a healthy yogurt-based dressing that is so easy thanks to our Gaga for Greek Seasoning. If you’re looking for a summer side dish that goes just as well with juicy burgers as it does with grilled salmon, you’ll definitely wanna try this recipe.

What you need to make Cucumber Salad with creamy Greek vinaigrette.

Here’s what you need to make this salad

  • Cucumbers – obviously you can’t make cucumber salad without cucumbers, but what kind of cucumbers should you use? We like to use English cucumbers because they have fewer seeds and the skin is nice and thin, meaning you don’t have to peel them. That being said, you can make this salad with pretty much any cucumber you have on hand. If you want to use garden cucumbers you’ll just want to peel them first and scoop out the seeds so that the salad doesn’t become watery.
  • Fresh herbs – most garden fresh herbs will work in this salad, but stick to the soft leafy variety like dill, mint, parsley or cilantro. Save the woodier ones like sage and rosemary for cooking. Just rinse them clean, pat them dry and then pull the leaves from the stems and toss them in whole.
  • Red Onion – Thinly sliced red onion gives some bite to this salad, but if you find raw onions a bit too strong you can soak them in cold water for a few minutes to soften their flavour.
  • Chickpeas – This is totally optional, but we like to add a little protein. You could totally swap this for fresh summer corn, or leave them out altogether.
  • Greek Yogurt – Bright and tangy, Greek yogurt gives the dressing some creaminess, but keeps it light and healthy.
  • Gaga for Greek Seasoning – Next to the cucumbers this is the real star of the show. Our Gaga for Greek Seasoning makes is super easy to whip up this yummy Greek Vinaigrette. It’s also great rubbed on a chicken breast, and brings instant flavour to Greek potatoes.
  • Olive Oil & Lemon Juice – just to round out the dressing and give it a bit more punch.
How to make Cucumber Salad with creamy Greek vinaigrette

How to make this Greek Cucumber Salad

  1. This salad takes a bit of prep. If you have a mandolin it really comes in handy for thinly slicing all the cucumbers, but not to worry and good sharp knife is really all you need. You’ll want to slice the cucumbers about 1/4 of an inch thick, then pat them dry with a paper towel. Add them to a large bowl along with the red onions, chickpeas and roughly chopped herbs.
  2. For the dressing, simply mix together the Greek yogurt, lemon juice, olive oil and Gaga for Greek Seasoning. You can use an immersion blender, or just whisk it together in a small bowl.
  3. Toss it all together and serve right away, or put it in the fridge to chill for an hour.
Cucumber Salad with creamy Greek vinaigrette

Cucumber Salad with creamy Greek vinaigrette

Loaded with fresh herbs, this easy cucumber salad with creamy Greek vinaigrette is light and refreshing and perfect for your next picnic or bbq.
Prep Time15 mins
Servings: 6

Ingredients

  • 2 long English cucumbers
  • 1/2 can chickpeas drained and rinsed
  • 1/4 red onion
  • 1/4 cup fresh mint leaves chopped
  • 1/4 cup flat leaf parsley chopped
  • 2 tbsp fresh dill chopped

For the Dressing

  • 1/4 cup Greek yogurt
  • 1/4 cup olive oil extra virgin
  • 2 tbsp fresh lemon juice
  • 2 tbsp Taste of the Okanagan Gaga for Greek Seasoning

Instructions

  • Using a mandolin or a sharp knife, thinly slicing all the cucumbers about 1/4 of an inch thick, then pat them dry with a paper towel. Add them to a large bowl along with the red onions, chickpeas and roughly chopped herbs.
  • For the dressing, simply mix together the Greek yogurt, lemon juice, olive oil and Gaga for Greek Seasoning. You can use an immersion blender, or just whisk it together in a small bowl.
  • Toss it all together and serve right away, or put it in the fridge to chill for an hour.

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Olive Tapenade Pasta Salad

Olive Tapenade Pasta Salad

Now that the weather is heating up, it’s the perfect time to whip up a big batch of pasta salad. This Olive Tapenade Pasta Salad is almost no-cook which is perfect this time of year, and it comes together so quick and easy you’ll want to make it all the time. What’s the secret? It’s as simple as opening a jar!

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Olive Tapenade Pasta Salad

Our Olive Tapenade is not only a delicious dip or spread it works wonderfully with pasta. Swap out your jar of marinara for our Olive Tapenade and you’ve got yourself an easy dressing/sauce that works with both hot, or in this case cold, pasta.  Throw in a few accompaniments like veggies, nuts, herbs, or cheese and put it on repeat all summer long.

How to make Olive Tapenade Pasta Salad

The ingredients

Here’s what you’ll need:

The Pasta – Short cut pasta works best in pasta salad. You want a shape that has lots of nooks and crannies to catch all the dressing. Think farfalle, fusilli or rotini.

The Dressing – This really is the easy part. Simply mix a jar of our Olive Tapenade with some Red Wine Vinegar and olive oil for a simple and tasty dressing. You can pick some up at the Kelowna Farmer’s Market or select wineries and specialty food shops throughout Western Canada. Or of course you can always order online.

The Accompaniments – This is where you get to mix it up and have a little fun. Use what you have in the fridge or play around with different add-ins every time you make it. Today we’re using cherry tomatoes, mixed olives, marinated artichoke hearts, cucumber, pine nuts and marinated bocconcini. We even reused the olive oil from the bocconcini to make the dressing.  If you wanted to make it a little heartier, you could add in grilled chicken, tuna, or even chickpeas would be great.

The ingredients for Olive Tapenade Pasta Salad. - Tomatoes, olives, shallots, artichokes, pinenuts, basil, and mozzarealla

Tips for cooking the pasta

  • Cook it in extra-salty water. Serving food cold tends to mute its flavors, so you want to make sure your pasta is well-seasoned as it cooks.
  • Cook the pasta a little longer. Since you’re not cooking it in sauce and serving it warm, cook the pasta a minute longer than you normally would, but don’t let it get mushy. Pasta gets hard and chewy as it cools, so this extra cooking time will keep it moist.
  • Add the dressing while it’s still warm. If you toss the pasta with the dressing while it’s still a little warm, it’ll absorb the dressing better and be more flavorful.

To make the pasta Salad

Start off by cooking your pasta according to the package instructions. Remember to cook it about one minute longer

While the pasta is cooking you can prep your other ingredients. Mix the tapenade with the red wine vinegar and olive oil. Chop your cucumber, shallots and tomatoes. Toast your pine nuts and tear some pieces of basil so they’re bite sized.

Once your pasta is cooked and drained, combine everything together in a big bowl, toss with tapenade and either serve immediately, or place in the fridge, covered, until you’re ready to eat it.

This is a nice recipe for prepping ahead of time for parties or even work lunches. The pasta holds up really well in the fridge and would be great to make on a Sunday for the week ahead. It actually takes on even more flavor as the salad sits!

How to make Olive Tapenade Pasta Salad
Olive Tapenade Pasta Salad

Olive Tapenade Pasta Salad

Now thatthe weather is heating up, it’s the perfect time to whip up a big batch of pastasalad. This Olive Tapenade Pasta Salad is almost no-cook which is perfect thistime of year, and it comes together so quick and easy you’ll want to make itall the time. What’s the secret? It’s as simple as opening a jar!
Prep Time 20 mins
Cook Time 10 mins
Course Main Course, Salad, Side Dish
Servings 8

Ingredients
  

  • 500 g Short Cut Pasta
  • 1 jar Taste of the Okanagan Olive Tapenade
  • 2/3 cup Extra Virgin Olive Oil
  • 1/3 cup Red Wine Vinegar
  • Salt & Pepper to taste
  • 2 Shallots finely diced
  • 1 cup Cherry Tomatoes halved
  • 1 Cucumber diced
  • 1 jar Marinated Artichoke Hearts
  • 2 cups Mozzaralla Balls I like the marinated ones
  • 1/3 cup Toasted Pine Nuts
  • 3/4 cup Mixed Greek Olives pitted
  • 4 Pepperoncini Peppers thinly sliced
  • 1/2 cup Fresh Basil Leaves

Instructions
 

  • Bring a large pot of salted water to a boil. Boil the pasta 1 minute longer than the package directions. 
  • Mix Taste of the Okanagan Olive Tapenade with Red Wine Vinegar, Olive Oil and Salt & Pepper.
  • Add the cooked and drained pasta to a large bowl. Add all the other ingredients and pour over the dressing. Toss while it's still warm.
  • Refrigerate until ready to serve.
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Apple Cabbage Slaw

Apple Cabbage Slaw - Top your pulled pork sandwiches or tacos

This fresh take on coleslaw makes a great side dish to cozy fall dinners… but we especially love it on top of our pulled pork sandwiches (see yesterday’s post). Apples and pork are an age-old combination and we love how the tartness from fresh apples mixed with our flavourful Apple Chutney helps cut through the richness of the pork. Plus it’s super easy!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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You can shred your own cabbage & carrots or do what I do and just grab a bag of coleslaw mix from the grocery store. Then just cut a granny smith apple into matchstick pieces and chop up some parsley or cilantro. For the dressing mix 2 parts of Taste of the Okanagan’s Apple Chutney with 1 part Olive Oil and 1 Part Apple Cider Vinegar.

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Apple Cabbage Slaw

Ingredients

  • 2 cups Coleslaw Mix⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 Granny Smith Apple cut into matchstick size pieces⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 2 tbsp chopped parsley or cilantro⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1/4 cup TASTE OF THE OKANAGAN APPLE CHUTNEY⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 2 tbsp Apple Cider Vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 2 tbsp Olive Oil

Instructions

  • Mix the coleslaw mix, chopped apple and chopped parsley or cilantro together in a large bow. In a separate bowl mix the TASTE OF THE OKANAGAN APPLE CHUTNEY with the apple cider vinegar and olive oil and then drizzle over the slaw and toss to dress.
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Rustic Tomato Tart

Celebrate the end of summer in a delicious way with this Rustic Tomato Tart.

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Rustic Tomato Tart

Ingredients

  • 1 sheet of puff pastry
  • Fresh farmers market tomatoes you can use any variety, any colour
  • Taste of the Okanagan Olive Tapenade
  • Ricotta Cheese
  • Lemon zest
  • Salt & pepper
  • Egg

Instructions

  • Roll out your puff pastry. You can probably get 2 tarts out of one sheet.
  • Mix the ricotta with salt, pepper & lemon zest and spread a layer on the tart, leaving about an inch around the outside.
  • Top with Taste of the Okanagan Olive Tapenade and then layer with thinly sliced tomatoes.
  • Top with a few more dollops of ricotta and season generously with salt & pepper.
  • Fold the edge of the pastry over the tomatoes and brush with an egg wash.
  • Bake at 355°F for about 20-25 minutes or until golden.
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Pepper Jelly Popsicles (aka Radler Jalapeño Pops)

A twist on your traditional popsicles, these adult treats are sweet and spicy… cool and fiery. Perfect for a hot summer day! 

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Pepper Jelly Popsicles (aka Radler Jalapeño Pops)

Ingredients

  • 2 Cans Grapefruit Radler
  • 4 tbsp Sugar
  • 2 tbsp Lemon Juice
  • 3 tbsp TASTE OF THE OKANAGAN BEER BLASTED JALAPENO JELLY

Instructions

  • In a medium pot add all ingredients and heat on low to melt the jelly.
  • Wait for foam to subside then pour into popsicles molds and freeze overnight.
  • Enjoy on a hot summer day!
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Dill-icious Dip

It doesn’t get any easier than this. Our Dry Herb Mixes make it a cinch to pull together a quick dip for a party or a last minute snack for unexpected guests.

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Dill-icious Dip

Ingredients

  • 1 Cups Sour Cream
  • 1 Cup Mayonnaise
  • 3 Tablespoons TASTE OF THE OKANAGAN DILL-ICIOUS SEASONING MIX

Instructions

  • Mix Sour Cream and Mayonnaise together with TASTE OF THE OKANAGAN DILL-ICIOUS SEASONING MIX.
  • Place in the fridge for a least 20 minutes to help blend the flavors.
  • Serve it with fresh veggies, crackers, or cubed bread, and your guests will gobble it up.
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Chicken Triangles

Chicken Triangles make a perfect appetizer for a cocktail party or serve with a salad as part of a main meal. These delicious filled phyllo triangles are full of flavor, thanks to a little help from our Dill-icious Herb Blend. Try them with a side of Dill-icious Dip as well.

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Chicken Triangles

Ingredients

  • 2 tsp. Butter
  • 1/2 Medium Onion Chopped
  • 1/2 Cup Finely Chopped Celery
  • 1 Tbsp. Flour
  • 1 1/2 tsp. TASTE OF THE OKANAGAN DILL-ICIOUS SEASONING MIX
  • 1/4 tsp. Salt
  • 1/2 Cup Chicken Broth
  • 1 1/2 Cups Cooked Chicken Breast
  • 1/4 Cup Sour Cream
  • 1/4 Cup Plain Yogurt
  • Phyllo Pastry Thawed about 1/3 of package
  • 1/4 Cup Melted Butter

Instructions

  • Melt butter in a saucepan. Add onion and celery and cook until soft. Add flour, TASTE OF THE OKANAGAN DILL-ICIOUS SEASONING MIX and salt. Stir for 1 minute. Add chicken broth and simmer for 2 minutes.
  • Remove from heat and add chicken, sour cream and yogurt.
  • To make triangles, unroll phyllo and lay flat. (Keep the unused phyllo wrapped in a dampened towel) Cut a 2″ wide strip. Brush the strip with butter and place 1 tsp of filling in the bottom corner and fold corner to corner (flag fashion) using entire strip.
  • Brush all triangles with butter and bake at 350 for 20-25 minutes.
  • Serve warm with Dill-icious Dip!
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Onion Dip

The perfect make ahead party snack. This onion dip only takes a couple of seconds to throw together, but it tastes even better then next day, once it’s had some time for the flavours to meld. So whip this up at least an hour before your party and serve with chips or veggies.

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Ingredients

  • 1/2 Cup Sour Cream
  • 1/2 Cup Mayonaise
  • 1/4 Cup Taste of the Okanagan Roasted Onion & Garlic Jam

Instructions

  • Mix all ingredients together and refrigerate for a least an hour.
  • Serve with potato chips or veggies.
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Peach & Avocado Guacamole

Peach and Avocado Guacamole! 🍑🥑 Yes it’s a thing, and yes it’s delicious! Mash up an avocado, mix in some of our Beer Barreled Peach Salsa, a squeeze of lime and a pinch of salt, and suddenly you have a yummy new twist on guacamole! It’s seriously addictive and perfect for #cincodemayo or your next party.

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Peach & Avocado Guacamole

Ingredients

  • 3 Avocados
  • 1 Jar Taste of the Okanagan Beer Barreled Peach Salsa
  • 2 Limes
  • Pinch Salt

Instructions

  • Mash the Avocados in a medium bowl. Add the Taste of the Okanagan Beer Barreled Peach Salsa, the juice of 2 limes and a pinch or two of Salt. Mix, serve and enjoy!