First Sunday of summer, sun and heat finally stable, therefore strictly fresh and fast dishes at the table. Obviously without losing the pleasure of taste. And so today “Roberta's cooking with extra virgin olive oil” surprises us with a poker of international salads. So for once, let's leave aside our precious Italian oils and discover varieties from other countries, especially the koroneiki of Greece, the Picual andArbequina of Spain, the Picholine of Morocco. By combining a different variety with each salad. All dishes easy to prepare and extremely appetizing. Good summer!
Preparation: 10 min
Serves: 1 guest
Cost: Bass
GREEK SALAD
Green salad, tomatoes, white onion, peppers, cucumbers, olives, Greek Feta cheese, oregano, Koroneiki monovarietal extra virgin olive oil, medium fruity.
TROPICAL SALAD
Basmati rice and venere rice, avocado, pineapple, cherry tomatoes, boiled vegetables (green beans, carrots and peas), glazed salmon and raw tuna, seeds, Picual monovarietal extra virgin olive oil, medium fruity.
SUMMER SALAD
Basmati rice, grilled zucchini, prawns, pineapple, chicken, basil, Arbequina monovarietal extra virgin olive oil, light fruity. 
RICH SALAD
Venere rice, strips of bresaola, boiled snow peas, cherry tomatoes, capers, basil, grilled aubergine and pepper, Greek feta cheese, oregano, Picholine monovarietal extra virgin olive oil, medium fruity.
