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Salad with sun vegetables and Granaline organic pomegranate vinegar

Granaline has once again concocted a recipe with Mediterranean flavours! An artisan orecchiette salad with southern vegetables and our Granaline organic pomegranate vinegar. Just the thing to celebrate the summer holidays that are fast approaching!

It's time to get together with family and friends over a delicious meal, and that's why we've prepared a simple but tasty and nutritious recipe to help you continue to look after your vitality. Salad is one of the easiest meals to cook. This salad is even tastier thanks to our Granaline organic pomegranate vinegar, a source of antioxidants.

Salad with sun vegetables
Salad with sun vegetables

We recommend this recipe to anyone looking to eat healthily and responsibly. Granaline also recommends it to people who don't have the time to think about healthy meals but would like to eat in a healthier, more balanced way. This recipe is easy to make, inexpensive and tasty. We've added some homemade orecchiette to keep the nutritional composition of the vegetables and amplified the action of these nutrients with our Granaline organic pomegranate vinegar, which also adds a sweet, fruity taste.

Ingredients for the Granaline Sun Vegetable and Organic Pomegranate Vinegar Salad (serves 2) :

  • 80g wholemeal orecchiette

  • 140g peppers (a mix of red, green and yellow peppers for extra colour)

  • 1 courgette

  • 10 black olives

  • 1/2 tsp Granaline organic pomegranate vinegar

  • 2 tbsp extra virgin olive oil

  • Salt

  • Pepper

Steps to follow for the preparation of the salad with sun vegetables and Granaline organic pomegranate vinegar:

  • Cook the pasta in boiling salted water until al dente.

  • Drain, pour into a salad bowl and leave to cool.

  • Add the olive oil and mix well.

  • Rinse the courgettes and cut into slices.

  • Wash the peppers and place in a gratin dish. Grill them in the oven and leave to cool.

  • Peel the peppers, cut them in half and remove the seeds. Cut the flesh into the desired size.

  • Add them to the salad bowl with the olives and courgettes.

  • Add salt, pepper, Granaline organic pomegranate vinegar and a little extra virgin olive oil. Mix well and serve!

Enjoy your meal!


What is the difference between black and green olives?

Black olives and green olives differ mainly in their stage of ripeness at the time of harvest, as well as in their taste, texture and processing method. Green olives are harvested before they are fully ripe, when they are still young. They are generally firm and crisp. Black olives, on the other hand, are harvested when fully ripe, which gives them a softer texture and a darker colour. They can be naturally black or dark brown, and can also have a slightly bitter taste depending on the processing method used.

Green olives are traditionally popular eaten stuffed, with chillies, anchovies or cheese. Black olives are perfect for a tapenade recipe!

Green and black olives have similar nutritional profiles, although black olives may contain slightly more fat due to their ripeness. They are both sources of antioxidants, monounsaturated fatty acids and vitamin E.

What are summer vegetables?

It's a good idea to choose seasonal fruit and vegetables for your dishes, so that you respect the cycle of the seasons, encourage short distribution channels and your fruit and vegetables taste even better!

Here is a short list of summer vegetables:

  • Aubergine

  • Artichoke

  • Green beans

  • Radish

  • Cucumber

  • Garlic

  • Carrots

  • Peas

  • And so many others!

If you have a vegetable garden, we recommend that you jar any surplus crops so that you can eat them later! So you can enjoy quality aubergines in winter!

Recipe idea for marinated aubergines in a jar


  • 500 g aubergines

  • 2 cloves of garlic

  • 500 ml Granaline organic pomegranate vinegar

  • 500 ml water

  • Salt

  • 1 tablespoon sugar

  • 1 tablespoon dried oregano

  • 1 tablespoon dried thyme

  • Extra virgin olive oil (approx. 250 ml)

  • Sterilised glass jars

Instructions :

Preparing the aubergines :

  • Wash the aubergines and cut into slices about 1 cm thick.

  • Arrange the aubergine slices on a rack or tray, sprinkle with salt on both sides and leave to drain for about 1 hour to remove excess water.

Blanching the aubergines:

  • Rinse the aubergine slices to remove excess salt and pat dry with kitchen roll.

  • In a large saucepan, bring the vinegar, water, sugar and salt to the boil.

  • Add the aubergine slices and leave to blanch for around 5 minutes. They should be tender but still firm.

  • Drain the aubergines and leave to dry on a clean cloth.

Preparing the marinade :

  • Peel the garlic cloves and cut into thin strips.

  • Mix with the oregano and thyme.

Fill the jars:

  • Place a layer of aubergine slices in a sterilised jar.

  • Add a few slices of garlic and a pinch of the herb mixture.

  • Repeat the layers until the jar is almost full, leaving about 1 cm of space at the top.

  • Fill the jar with extra virgin olive oil until the aubergines are completely covered.

Closure and storage :

  • Close the jars tightly with sterilised lids.

  • For best preservation, place the closed jars in a pot of boiling water and leave to boil for 20 minutes (bain-marie process).

  • Leave the jars to cool completely to room temperature.

  • Label the jars with the contents and the date they were put in the jar.

Advice :

Storage time: Leave the jars to stand for at least two weeks before eating to allow the flavours to develop fully.

Storage: Store the jars in a cool, dry place away from direct light. Once opened, keep the jar in the fridge and consume within two weeks.

These marinated aubergines are perfect as an antipasti, in salads, on pizzas or as an accompaniment to main courses. Use this recipe to add a Mediterranean touch to your meals all year round!

If you'd like to try an even more delicious version of this salad, we've got just what you're looking for! A sunny vegetable salad with feta and avocado... yum!

Ingredients (serves 2) :

  • 80g wholemeal orecchiette

  • 140g peppers (a mix of red, green and yellow peppers for extra colour)

  • 1 courgette

  • 10 black olives

  • 10 cherry tomatoes

  • 1/2 avocado

  • 50g crumbled feta cheese

  • 1/2 tsp Granaline organic pomegranate vinegar

  • 2 tbsp extra virgin olive oil

  • 1 tbsp lemon juice

  • Salt

  • Pepper

  • A few fresh basil leaves

Steps to follow to prepare the salad :

1. Cook the pasta in boiling salted water until al dente. Drain, then pour into a salad bowl and leave to cool. Add 1 tbsp olive oil and toss to prevent sticking.

2. Prepare the vegetables:

Courgettes: Rinse the courgettes, slice them and fry lightly in a pan with a little olive oil until tender.

Peppers: Wash the peppers, place in a gratin dish, roast in the oven, leave to cool, then peel, seed and cut into strips.

Cherry tomatoes: Wash the cherry tomatoes and cut them in half.

Avocado: Cut the avocado into dice.és.

3. Add the courgettes, peppers, cherry tomatoes, black olives, avocado and crumbled feta cheese to the bowl with the pasta.

4. Add the salt, pepper, BIO Granaline pomegranate vinegar, lemon juice and a little extra virgin olive oil. Mix all the ingredients well so that the dressing coats the salad well.

5. Add a few fresh basil leaves for garnish. Serve chilled and enjoy!

Tips :

Vegetable variations: You can add other seasonal vegetables such as grilled aubergines or cucumbers for extra crunch.

Protein: For a heartier version, add pieces of grilled chicken or chickpeas.

Enjoy this colourful, flavourful Mediterranean salad for a healthy, balanced meal!

Granaline's Sun Vegetable Salad with Organic Pomegranate Vinegar is the perfect illustration of the simplicity and richness of Mediterranean cuisine. With fresh, colourful and nutritious ingredients, this recipe embodies the essence of summer and convivial meals. With the addition of Granaline Organic Pomegranate Vinegar, not only do you benefit from its antioxidant goodness, but you also add a subtle touch of sweet and fruity flavours that will delight your taste buds.

What's your summer recipe? Tell us all about it in the comments! 🥰

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