"Cooking Italian With Joe" Shares Four of His Favorite Summer Salads

Syracuse, NY, July 28, 2016 (Newswire.com) - ​Nothing says summer better than a crisp, light, mouth quenching summer salad to beat the heat while enjoying time with your friends and family. Here celebrity Chef Joe Borio, host of the YouTube show, "Cooking Italian with Joe", shares with you, four of his favorite all time summer salad ideas. "Summer is a time to enjoy family and loved ones while loving up the sunshine", says Chef Joe Borio, and a time to enjoy the best and freshest ingredients on a salad with toppings you can cook right on your outdoor grill. 

One of my favorites of all time is the, "Beet salad with arugula, goat cheese, and chopped walnuts". This salad is easy and fast. Adding to a large bowl, 1 cup of cut up cooked beets, 8 oz. of fresh arugula, 3/4 of a cup of goat cheese crumbled up, and 1/2 cup chopped walnuts. In a small bowl add 1/3 of a cup of Vito and Joe's Extra Virgin Italian Olive Oil, and a few tablespoons of balsamic aged vinegar. Season with some sea salt and freshly ground pepper and mix well. Drizzle all of the dressing on top of the salad and gently mix. Get ready for one of the best salads you’ll ever have in 10 minutes and an Italian fan favorite!

When you want to add flavors of the sea, it's time for the , "Grilled tuna with avocado and arugula". Start with marinating a 6 oz. piece of fresh tuna in 3 tablespoons of Vito and Joe's Extra Virgin Italian Olive Oil, 1 tablespoon of aged balsamic vinegar, 1 table spoon of fresh orange juice, and 1 teaspoon of brown sugar with a pinch of salt and pepper. Let this marinate for 4 hours, overnight is best. Now start with two avocados, slicing one up into thin slices and cube the second to 1/4 inch. To a large bowl add 8 oz. of fresh arugula and the cubed avocado. Place in refrigerator. Now get the grill hot and gently grill the marinated tuna for 1 to 2 minutes on each side. When done let the tuna sit until room temp, approx. 10 to 15 min. To a small bowl add 1/3 of a cup of Vito and Joe's Extra Virgin Italian Olive Oil, the juice of half an orange, and a few tablespoons of balsamic aged vinegar. Season with some sea salt and freshly ground pepper and mix well. Remove bowl from refrigerator, portion on 4 salad plates, slice tuna and portion by four, placing each portion on top of each salad. Now drizzle with dressing and say hello Amalfi Coast!

My Italian memories and trips to Italy and my farm, always bring me to the best one on that hot summer day, the Summer Caprese salad. In a large salad bowl start with three fresh tomatoes and cube them up to 1/4 inch. Take a 1/2 lb. of fresh mozzarella and cube this up as well. Slice up some freshly picked basil, maybe 7 to 8 leaves, and slice into thin long strips adding this to the bowl as well. Now in a small bowl add 1/3 of a cup of Vito and Joe's Extra Virgin Italian Olive Oil, and a few tablespoons of balsamic aged vinegar seasoned with some sea salt and freshly ground pepper. Drizzle over the top of the salad, mix well and serve immediately.
Hello Rome!

When you are in the mood for some grilled meat, time to serve up the, "Grilled Marinated Steak with arugula, gorgonzola cheese, and walnuts". Start with marinating a 6 oz. piece of the cut of steak of your choice. In a bowl add steak, 3 tablespoons of Vito and Joe's Extra Virgin Italian Olive Oil, 1 tablespoon of aged balsamic vinegar, and 1 teaspoon of brown sugar, a sprig of rosemary, a sprig of thyme and mix with a pinch of salt and pepper. Let this marinate for 4 hours, overnight is best. To a large bowl add 8 oz. of fresh arugula, 4 oz. of crumbled gorgonzola cheese. Place in refrigerator. Now get the grill hot and gently grill the marinated steak for 2 to 3 minutes each side. When done let sit until room temp, approx. 10 to 15 min. To a small bowl add 1/3 of a cup of Vito and Joe's Extra Virgin Italian Olive Oil, and a few tablespoons of balsamic aged vinegar. Season with some sea salt and freshly ground pepper and mix well. Remove bowl from refrigerator, portion on 4 salad plates, thinly cut the steak into slices and portion by four, placing on top of each salad and drizzle with dressing. Crack some fresh pepper on top of each and get ready for meat lovers trip to Italy!

You can spend time with Celebrity Chef, Joe Borio and "Cooking Italian with Joe" on YouTube, with Chef Joe Borio, cooking in his very own kitchen and learn how the old school Italians do, as well as benefit from lifetimes of experiences to bring you generations of cooking tips, travel tips, and what to love about Italy, for your family for years to come.

Join Cooking Italian with Joe on Facebook, Twitter, YouTube, our blog at Tumblr, Instagram, and Pinterest or on our website to share in our videos, recipes, stories of family, and love of Italian life. Joseph Borio is an olive oil producer and offers for sale, Extra Virgin Italian Olive Oil, named after his two sons, Vito & Joe’s Extra Virgin Italian Olive Oil, available for purchase at www.cookingitalianwithjoe.com or on www.amazon.com.

Source: Cooking Italian with joe