Summer Arbequina Salad Recipe

August 24, 2026

INGREDIENTS – Makes 8 Servings

  •  ¾ cup Ponte Arbequina Olive Oil
  • ¼ cup apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1 teaspoon red shallots
  • Salt and pepper to taste


Salad:

  • 1 pound arugula and fresh baby spinach
  • 1 ounce cooked quinoa trio
  • 2 cucumbers sliced
  • 2 cups baby heirloom tomatoes, halved
  • 1 avocado, chunked
  • 2 cups chick peas
  • 2 cups fresh grilled corn

METHOD

If making in advance for a party, do not add the dressing until you are ready to serve.
The recipe makes more dressing than is required for the salad.

  1. Place the arugula and baby spinach in a large mixing bowl with ¼ cup of the dressing and toss.
  2. Place the quinoa, cucumber, baby heirloom tomatoes, chick peas, and avocado on top of the salad without tossing.
  3. Serve immediately and chill remaining dressing.

 

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