Browsed by
Course: Dessert

Apricot Gelato with Chocolate Balsamic Drizzle

Apricot Gelato with Chocolate Balsamic Drizzle

Make it with Calivinegar Barrel Aged Balsamic Vinegar

Print Recipe
Apricot Gelato with Chocolate Balsamic Drizzle
This is a easy to make vegan gelato dessert that is delicious and creamy.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Servings
Ingredients
Apricot Gelato
  • 1 cup macadamia nuts
  • 1 cup purified water
  • 2 cups fresh apricots seeded and diced
  • 1/4 cup water
  • 1/4 cup agave syrup
  • 1 teaspoon orange zest
  • 1 teaspoon lemon juice fresh
Chocolate Drizzle
  • 1/4 cup Calivinegar Barrel Aged Balsamic Vinegar
  • 1/4 cup high quality dark chocolate we used Brix extra dark 70% cacao
Course Dessert
Servings
Ingredients
Apricot Gelato
  • 1 cup macadamia nuts
  • 1 cup purified water
  • 2 cups fresh apricots seeded and diced
  • 1/4 cup water
  • 1/4 cup agave syrup
  • 1 teaspoon orange zest
  • 1 teaspoon lemon juice fresh
Chocolate Drizzle
  • 1/4 cup Calivinegar Barrel Aged Balsamic Vinegar
  • 1/4 cup high quality dark chocolate we used Brix extra dark 70% cacao
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place purified water and macadamia nuts in a high speed blender. Process until a smooth consistency is reached.
  2. Place apricots in a saucepan with ¼ cup of water and ¼ cup of agave syrup. Cook on medium heat until apricots are dissolved and thick. Cool to room temperature and add apricots to the blender with the macadamia nuts. Process until very smooth. Spread evenly in a loaf pan, cover with plastic cling wrap and freeze.
  3. Melt chocolate in a double boiler with the Calivirgin Balsamic vinegar, stirring to combine. Cool and place in a container suitable for drizzling.
  4. Scoop gelato into a dish and drizzle with the Calivirgin Balsamic chocolate sauce.
Recipe Notes

Recipe by Carole

Lemon Confetti Cupcakes

Lemon Confetti Cupcakes

Print Recipe
Lemon Confetti Cupcakes
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Prep Time 30 minutes
Cook Time 15 minutes
Servings
12 cupcakes
Ingredients
Cupcakes
  • 3/4 cup Calivirgin Premium Olive Oil
  • 1/4 cup Calivirgin Lusty Lemon Olive Oil
  • 3 eggs
  • 1 cup whole milk
  • 1/4 cup shredded carrot
  • 1/4 cup shredded zucchini
  • 1/4 cup Calivinegar Citrus Burst Balsamic
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh lemon zest
  • 1 1/4 cups white sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
Frosting
  • 1 cup mascarpone
  • 4 cups powdered sugar
  • 1/4 cup butter
  • 1 teaspoon fresh lemon juice
  • lemon zest for garnish
Course Dessert
Prep Time 30 minutes
Cook Time 15 minutes
Servings
12 cupcakes
Ingredients
Cupcakes
  • 3/4 cup Calivirgin Premium Olive Oil
  • 1/4 cup Calivirgin Lusty Lemon Olive Oil
  • 3 eggs
  • 1 cup whole milk
  • 1/4 cup shredded carrot
  • 1/4 cup shredded zucchini
  • 1/4 cup Calivinegar Citrus Burst Balsamic
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh lemon zest
  • 1 1/4 cups white sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
Frosting
  • 1 cup mascarpone
  • 4 cups powdered sugar
  • 1/4 cup butter
  • 1 teaspoon fresh lemon juice
  • lemon zest for garnish
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 325°
  2. In a large mixing bowl add oils, eggs, whole milk, carrots, balsamic, lemon juice, and lemon zest. Cream for 2 minutes. In a large bowl, add sugar, flour, baking powder, baking soda and salt. Stir dry ingredients into wet ingredients.
  3. Place batter in cupcake papers and bake for 15 minutes. Remove the cupcakes from oven and let them cool.
  4. Mix mascarpone with powdered sugar, then add the lemon juice, balsamic, and lemon zest. Frost the cupcakes with frosting and garnish with lemon zest.
Recipe Notes

Photo credit to I-AM-BAKER

Recipe by Carole

Berry Balsamic Tart

Berry Balsamic Tart

Make it with Calivinegar Very Berry Ginger Barrel Aged Balsamic Vinegar and Calivirgin Lusty Lemon Olive Oil 

Print Recipe
Berry Balsamic Tart
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 12 Medjool dates
  • 2 cups raw almonds
  • 1/4 cup uncooked oatmeal
  • 1/2 teaspoon salt
  • 1 lemon zested
  • 1 pound strawberries, blackberries, or blueberries
  • 1/4 cup sugar
  • 1/2 cup Calivinegar Very Berry Ginger Balsamic
  • 3 teaspoons Calivirgin Lusty Lemon Olive Oil separated
  • 5 basil leaves optional for garnish
Course Dessert
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
  • 12 Medjool dates
  • 2 cups raw almonds
  • 1/4 cup uncooked oatmeal
  • 1/2 teaspoon salt
  • 1 lemon zested
  • 1 pound strawberries, blackberries, or blueberries
  • 1/4 cup sugar
  • 1/2 cup Calivinegar Very Berry Ginger Balsamic
  • 3 teaspoons Calivirgin Lusty Lemon Olive Oil separated
  • 5 basil leaves optional for garnish
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat Oven to 350°. Prepare a 9” tart pan by oiling it with some Calivirgin Lusty Lemon Olive Oil .
  2. Place almonds in the bowl of a food processor and pulse until mealy in texture. Add the oatmeal and salt and pulse a few more times. With the motor running, add one of the pitted dates one at a time, until a ball forms in the processor bowl.
  3. Press the crust into the prepared tart pan and flatten into the bottom and sides. Mix the lemon zest with 1 teaspoon of Calivirgin Lusty Lemon Olive Oil together and brush evenly over the bottom on the crust. Arrange the berries on the top of the prepared crust. Bake for 30 minutes.
  4. In a small saucepan combine the Calivirgin Very Berry Balsamic Vinegar, sugar and 2 teaspoons of Calivirgin Lusty Lemon oil. Heat until sugar has dissolved and the mixture has reduced to a glaze.
  5. Remove tart from oven and drizzle with the glaze. Garnish with the Basil leaves.
No-Bake Blueberry Balsamic Cheesecake

No-Bake Blueberry Balsamic Cheesecake

Try it with Calivinegar Barrel Aged Balsamic VinegarCalivinegar Citrus Burst Barrel Aged Balsamic Vinegar , or Calivinegar Very Berry Ginger Barrel Aged Balsamic Vinegar

Print Recipe
No-Bake Blueberry Balsamic Cheesecake
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Prep Time 30 minutes
Passive Time 3 hours
Servings
10 servings
Ingredients
For the Crust
  • Vegetable oil cooking spray for pan
  • 1 1/3 cups vanilla wafer or shortbread cookies finely ground
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons sugar
  • 1/8 teaspoon ground cinnamon
For the Filling
  • 1 cup sour cream room temperature
  • 2/3 cup sugar
  • 1/2 cup Mascarpone Cheese room temperature
  • 1/4 cup soft fresh goat cheese room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon lemon zest
  • 1 cup heavy cream
For the Topping
  • 1 pound blueberries
  • 1/3 cup sugar
  • 2 tablespoons Calivinegar Balsamic Vinegar
  • 1 cinnamon stick
  • 1 tablespoon cornstarch
  • 1 tablespoon water
Course Dessert
Prep Time 30 minutes
Passive Time 3 hours
Servings
10 servings
Ingredients
For the Crust
  • Vegetable oil cooking spray for pan
  • 1 1/3 cups vanilla wafer or shortbread cookies finely ground
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons sugar
  • 1/8 teaspoon ground cinnamon
For the Filling
  • 1 cup sour cream room temperature
  • 2/3 cup sugar
  • 1/2 cup Mascarpone Cheese room temperature
  • 1/4 cup soft fresh goat cheese room temperature
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon lemon zest
  • 1 cup heavy cream
For the Topping
  • 1 pound blueberries
  • 1/3 cup sugar
  • 2 tablespoons Calivinegar Balsamic Vinegar
  • 1 cinnamon stick
  • 1 tablespoon cornstarch
  • 1 tablespoon water
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Crust. Coat a 9-inch springform pan with cooking spray; line bottom with a round of parchment. Stir together cookies, butter, sugar, ground cinnamon, and a pinch of salt; press evenly into bottom of pan. Refrigerate while making filling.
  2. Filling. Beat sour cream, 1/3 cup sugar, the cheeses, vanilla extract, and lemon zest with a mixer on medium speed until very smooth, about 4 minutes. Pass mixture through a fine sieve into a large bowl. Whisk heavy cream and remaining 1/3 cup sugar until medium peaks form; fold into filling mixture, and spread evenly onto crust. Smooth top, and freeze until firm, at least 2 hours. Refrigerate 45 minutes before serving.
  3. Topping. Bring half the blueberries, and the sugar, vinegar, and cinnamon stick to a simmer in a small saucepan. Cook, covered, for 5 minutes. Uncover, and simmer until blueberries are soft, about 3 minutes. Whisk together cornstarch and water; add to cherry mixture. Simmer for 1 minute. Remove from heat, and stir in remaining blueberries. Refrigerate until ready to use.
  4. Run a knife around edge of cake; release sides to remove from pan, and transfer cake to a serving platter. Remove cinnamon stick from topping; spoon over cake.
Recipe Notes

Recipe Courtesy of Martha Stewart from Martha Stewart Living Magazine

Olive Oil Cupcakes With Rainbow Mascarpone Buttercream

Olive Oil Cupcakes With Rainbow Mascarpone Buttercream

Try it with Calivirgin Premium Extra Virgin Olive Oil or Calivirgin Lusty Lemon Olive Oil

 

Bring out your inner child with these fun cupcakes with colorful frosting.

Print Recipe
Olive Oil Cupcakes With Rainbow Mascarpone Buttercream
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Servings
12 cupcakes
Ingredients
Cupcakes
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup Calivirgin Premium Olive Oil
  • 3/4 cup water
  • 1/2 cup white sugar
  • 1 lemon juiced
  • 2 teaspoons vanilla extract
Mascarpone Frosting
  • 1 cup unsalted butter room temperature
  • 3/4 cup Mascarpone Cheese room temperature
  • 4 cups powdered sugar
  • 2 teaspoons vanilla
  • McCormick Color from Nature Food Colors
Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Servings
12 cupcakes
Ingredients
Cupcakes
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup Calivirgin Premium Olive Oil
  • 3/4 cup water
  • 1/2 cup white sugar
  • 1 lemon juiced
  • 2 teaspoons vanilla extract
Mascarpone Frosting
  • 1 cup unsalted butter room temperature
  • 3/4 cup Mascarpone Cheese room temperature
  • 4 cups powdered sugar
  • 2 teaspoons vanilla
  • McCormick Color from Nature Food Colors
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Cupcakes
  1. Preheat the oven to 350 degrees F. Line a cupcake tin with liners. In a bowl, whisk together the flour, baking soda, powder and salt. In a separate bowl, whisk together the water, olive oil, sugar, lemon juice and vanilla extract until combined. Add the wet ingredients to the dry, stirring until combined. Fill the liners 3/4 of the way full with batter. Bake the cupcakes for 16 to 18 minutes, until they are just golden on top. Let cool completely before frosting.
Mascarpone Frosting
  1. Place the butter and mascarpone in the bowl of your electric mixer. Beat until creamy, then gradually add the powdered sugar a few spoonfuls at a time. Add the vanilla extract, scraping down the sides as needed. Beat the frosting on medium-high speed for 4 to 5 minutes until it’s fluffy.
  2. Scoop the frosting into jars or bowls, depending on how many colors you want to make. Use the guide on the back of the box to determine the intensity of your shades. Mix the food colors into the frosting well until combined. If you’d like to do the rainbow swirl frosting, add a few colors on top of the cupcake and gently swirl with your knife, just a few times. Serve the cupcakes once frosted!
Recipe Notes

Recipe by Jessica from How Sweet Eats

Blood Orange and Cardamom Pound Cake

Blood Orange and Cardamom Pound Cake

We like it with Calivirgin Blood Orange Olive Oil

Print Recipe
Blood Orange and Cardamom Pound Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Prep Time 10 minutes
Cook Time 60 minutes
Servings
1 loaf
Ingredients
Blood Orange Cake
  • 3/4 cup Calivirgin Blood Orange Olive Oil
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 blood oranges zested
  • 3 teaspoons ground cardamom
Topping
  • 2 tablespoons unsalted butter
  • 3 tablespoons brown sugar
  • 1/2 blood orange washed and thinly sliced
Course Dessert
Prep Time 10 minutes
Cook Time 60 minutes
Servings
1 loaf
Ingredients
Blood Orange Cake
  • 3/4 cup Calivirgin Blood Orange Olive Oil
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 2 blood oranges zested
  • 3 teaspoons ground cardamom
Topping
  • 2 tablespoons unsalted butter
  • 3 tablespoons brown sugar
  • 1/2 blood orange washed and thinly sliced
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 F. Place butter and brown sugar into the bottom of a loaf pan and place into the oven for about 5 minutes or until the sugar and butter are melted. Swirl the pan to evenly distribute the melted ingredients over the bottom. Arrange blood orange slices on the melted butter & sugar - a little overlap is fine. Grease the sides of the pan.
  2. In a small mixing bowl, whisk together flour, baking powder, salt, and cardamom. In a medium-sized mixing bowl, beat sugar and eggs until thick and pale yellow.
  3. Mix in milk and vanilla until just combined. Add in olive oil a little bit at a time until just combined. Mix in dry ingredients a little bit at a time until just combined. Fold in zest.
  4. Pour batter over blood oranges. Bake for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean. 40 minutes into the bake, check to see if the top is getting overly brown. If so, cover with foil for the remaining 20 minutes.
  5. Cool for 10 minutes before inverting onto a board. Transfer to a cooling rack. When cool, slice and serve.
Recipe Notes

Recipe by Steph at Cupcake Project

Balsamic Vinegar Fudge Cookies

Balsamic Vinegar Fudge Cookies

Make it with Calivinegar Barrel Aged Balsamic Vinegar

Print Recipe
Balsamic Vinegar Fudge Cookies
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert
Cook Time 9-12 minutes
Servings
2 dozen
Ingredients
  • 1/2 cup coarsely chopped dried cherries
  • 3 tablespoons Calivinegar Balsamic Vinegar
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup room temperature butter
  • 7 tablespoons unsweetened cocoa powder
  • 2/3 cup sugar
  • 1/3 cup brown sugar
  • 1/4 cup plain yogurt (plain greek or nonfat)
  • 1 teaspoon vanilla extract
Course Dessert
Cook Time 9-12 minutes
Servings
2 dozen
Ingredients
  • 1/2 cup coarsely chopped dried cherries
  • 3 tablespoons Calivinegar Balsamic Vinegar
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 cup room temperature butter
  • 7 tablespoons unsweetened cocoa powder
  • 2/3 cup sugar
  • 1/3 cup brown sugar
  • 1/4 cup plain yogurt (plain greek or nonfat)
  • 1 teaspoon vanilla extract
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350F. Line a baking sheet with parchment paper. In a small, microwave-safe bowl, combine cherries and 1 tbsp balsamic vinegar and microwave for 30 seconds, until hot. Set aside to cool.
  2. Whisk together flour, baking soda and salt in a small bowl. In a large, microwave-safe bowl, melt the butter in the microwave. Stir in cocoa powder and sugars and mix until well blended. Stir in yogurt, remaining balsamic vinegar and vanilla extract. Add flour and mix until just combined. Stir in cherries.
  3. Drop tablespoonfuls of batter onto a parchment lined baking sheet. Press down slightly to flatten. Bake at 350F for 9-12 minutes or until set and slightly firm at the edges. Allow to cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Recipe Notes

Credit: Baking Bites

Olive Oil Cornbread

Olive Oil Cornbread

We like to use Calivirgin Jalapeno Garlic Olive Oil

Print Recipe
Olive Oil Cornbread
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 5
Cook Time 35
Servings
8
Ingredients
  • 1 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/4 cup milk
  • 2 tbsp Calivirgin Jalapeno Garlic olive oil
  • 1 large egg
Prep Time 5
Cook Time 35
Servings
8
Ingredients
  • 1 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 1/4 cup milk
  • 2 tbsp Calivirgin Jalapeno Garlic olive oil
  • 1 large egg
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 375˚F.
  2. In a large bowl, whisk together the dry ingredients.
  3. Whisk in the milk, olive oil and eggs until smooth.
  4. Pour batter into a 8-inch square baking pan.
  5. Bake for 30 - 35 minutes (or until an inserted toothpick comes out clean).
  6. Allow cornbread to cool for 5 - 10 minutes before slicing and serving.
Lemon Ricotta Pancakes with Blueberry Balsamic Topping

Lemon Ricotta Pancakes with Blueberry Balsamic Topping

We like to use Calivinegar Very Berry Ginger Balsamic & Calivirgin Lusty Lemon Olive Oil

Print Recipe
Lemon Ricotta Pancakes with Blueberry Balsamic Topping
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert, Main Dish
Servings
Ingredients
Blueberry Balsamic Topping
  • 1 1/2 tbsp fresh lemon juice
  • 1 1/2 tsp cornstarch
  • 2 cups fresh or frozen blueberries
  • 2 tbsp granulated sugar
  • 2 tbsp Calivinegar Very Berry Ginger Balsamic
  • 1 tbsp water
Pancakes
  • 1 1/4 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup ricotta cheese
  • 1 large egg
  • 2 large egg whites
  • 1/4 cup fresh lemon juice
  • 2 tsp grated lemon zest
  • 1 tbsp Calivirgin Lusty Lemon Olive Oil
Course Dessert, Main Dish
Servings
Ingredients
Blueberry Balsamic Topping
  • 1 1/2 tbsp fresh lemon juice
  • 1 1/2 tsp cornstarch
  • 2 cups fresh or frozen blueberries
  • 2 tbsp granulated sugar
  • 2 tbsp Calivinegar Very Berry Ginger Balsamic
  • 1 tbsp water
Pancakes
  • 1 1/4 cups all-purpose flour
  • 3 tbsp granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup ricotta cheese
  • 1 large egg
  • 2 large egg whites
  • 1/4 cup fresh lemon juice
  • 2 tsp grated lemon zest
  • 1 tbsp Calivirgin Lusty Lemon Olive Oil
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a small bowl, combine lemon juice and cornstarch. Set aside.
  2. In a medium saucepan, combine blueberries, sugar, balsamic and water. Bring to a boil over high heat. Reduce to a simmer and stir in cornstarch mixture. Stir until sauce thickens slightly. Set aside.
  3. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
  4. In a medium bowl, whisk together remaining ingredients.
  5. Gently fold this mixture into the dry ingredients until flour disappears. Don’t over mix (batter will be thick).
  6. Heat a griddle or a nonstick skillet over medium heat. Spray with cooking spray. Drop about 1/3 cup batter onto the griddle or skillet. Cook pancakes until browned on the underside and beginning to set (about 2 min.). Flip and cook the pancakes on the other side about 2 minutes longer. Continue until batter is gone.
  7. Serve warm with Blueberry Balsamic topping.
  8. * Top with mascarpone or whip cream for a decadent treat!
Basil & Balsamic Fruit Salad

Basil & Balsamic Fruit Salad

We like using Calivirgin Bountiful Basil & Calivinegar Very Berry Ginger Balsamic

Print Recipe
Basil & Balsamic Fruit Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dessert, Side Dish
Servings
Ingredients
  • 3 cups watermelon cubed
  • 2 cups strawberries, blackberries, and/or blueberries whatever is in season
  • Calivirgin Bountiful Basil Olive Oil for drizzling
  • Calivinegar Very Berry Ginger Balsamic for drizzling
  • lemon zest, basil leaves or mint leaves for garnish (optional)
Course Dessert, Side Dish
Servings
Ingredients
  • 3 cups watermelon cubed
  • 2 cups strawberries, blackberries, and/or blueberries whatever is in season
  • Calivirgin Bountiful Basil Olive Oil for drizzling
  • Calivinegar Very Berry Ginger Balsamic for drizzling
  • lemon zest, basil leaves or mint leaves for garnish (optional)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place all fruit in medium sized bowl.
  2. Drizzle with olive oil and balsamic and toss to coat.
  3. Garnish with lemon zest, basil leaves or mint leaves.