Amanda of Heartbeet Kitchen's Strawberry Pesto Caprese Salad:

"Juicy strawberries and soft mozzarella. Herby pesto, with pine nuts and cashews. Simple food that fills our bellies on a hot summer night, crickets singing a love song, white wine in hand."

From Erin of Naturally Ella, a Green Harissa Chickpea Avocado Salad:

"Over the years, I’ve built an arsenal of sauces, like the green harissa used in this recipe. This particular sauce is fresh and tangy- a perfect companion for avocado and lettuce. The key to this sauce? Fresh herbs and a quality olive oil like California Olive Ranch’s Arbosana Olive Oil."

From Sonja and Alex of A Couple Cooks, this Greek Sofrito Quinoa Bowl:

"We mixed our version of a sofrito with some cooked quinoa, which makes for a savory, almost meaty texture in this Mediterranean bowl. It’s a filling dish that turned out even more satisfying than we imagined."

Roasted Beet Salad with Pea Shoots and Chèvre from Eva of Adventures in Cooking:

"This is just something nice and light I put together for the end of spring/beginning of summer. If you’ve been growing pea shoots this spring, here is a wonderful way to put their leaves to use before the plant comes to the end of its growing season."

Betty Liu's Black Garlic Yogurt Pasta Salad:

"Black garlic adds a savory twist to this tangy dressing, and it’s less “spicy” than raw garlic and has a warm, nutty garlicky flavor to it. Greece was where I fell in love with beans, and since then I’ve always had beans available. I’m still obsessed with giant beans, but these little vaqueros are mild yet flavorful as well, a perfect addition to salads and soups."

Find Some More California Olive Ranch Salad Ideas