Summer is all about healthy, nutritious, simple salads for me; especially when you have fresh, vibrant and fruity La Panza Extra Virgin Olive Oil in your pantry.

Their unique Pantry Pouch keeps air and light out to preserve its quality. Unlike a screw-top bottle that allows air in both at the time of bottling and every time you open it for home use, their pouch prevents the oil from getting oxidized, and therefore ruined. From the time they harvest their own olives from their ranch in California to the time they  package them is under 8 hours; one of the fastest in the business for a fresh tasting and healthy pour, every time.

Servings: 2-3

Preparation time: 15 minutes

Total Time: 20 minutes

Ingredients:

2-3 large tomatoes such as Heirloom or Beef Master cut into ½ inch slices

1 small red onion cut into ½ inch slices

2 avocados cut into ½ inch slices

8 oz. Feta Cheese cut into ½ inch slices

10-15 Kalamata olives

¼ cup finely chopped fresh basil plus 10 whole basil leaves to garnish

¼ cup finely chopped fresh thyme plus 10 whole thyme leaves to garnish

1 tablespoon fresh lime juice

2 tablespoons of La Panza Extra Virgin Olive Oil

1 teaspoon of salt

1 teaspoon of black pepper

Directions:

1-Dressing: Add La Panza Extra Virgin Olive Oil,  ¼ cup finely chopped fresh basil, ¼ cup finely chopped fresh thyme, lime juice, 1 teaspoon of salt and 1 teaspoon of black pepper in a medium mixing bowl and whisk until combined.

2-Place tomatoes, Feta Cheese, avocado slices, olives, onions, basil, and thyme leaves on a large serving plate.

3-Drizzle with dressing before serving and enjoy!