Olives can give summer salads a flavor lift

Salads can make great eating most of the year, but they have a special place on summertime menus.

It's easy enough to throw into a salad whatever's at hand, but it's also fun to try specific combinations of ingredients for a change of pace.

Olives in various forms give salads a flavor lift, antipasto-style. Here are a couple of salad variations using olives, to serve at the dining table, or for al fresco eating and picnics.

Double Olive Antipasto Salad

2 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

1 clove garlic, minced

1/4 teaspoon black pepper

3 ounces smoked mozzarella or Gouda cheese, diced (3/4 cup)

2 ounces Genoa salami, diced

1/2 cup manzanilla olives stuffed with pimiento, halved crosswise

1/2 cup black ripe pitted olives, halved crosswise

1/3 cup drained hot or mild giardiniera (pickled vegetables) or diced cherry peppers (from a jar)

1/2 cup fat-free garlic croutons

4 cups baby spinach leaves

In a large bowl, combine oil, vinegar, garlic and pepper; mix well. Add cheese, salami, both olives and giardiniera, tossing to coat. Cover; chill at least 30 minutes or up to 8 hours. Add croutons to olive mixture, tossing to coat. Arrange spinach leaves on serving plates; top with salad.

Shrimp and Green Olive Antipasto Salad

2 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

1 teaspoon anchovy paste, or 1 anchovy, chopped

1 clove garlic, minced

1/2 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

8 ounces cooked, peeled and deveined medium shrimp

1/2 cup manzanilla olives stuffed with pimiento, halved crosswise

1/2 cup halved cherry tomatoes or yellow teardrop tomatoes

1/3 cup diced roasted red, or red and yellow, bell peppers, drained

1/3 cup chopped, marinated quartered artichoke hearts

1/4 cup grated Parmesan or Romano cheese

8 large Romaine lettuce leaves

In a large bowl, whisk together oil, lemon juice, anchovy paste, garlic, sugar, salt and pepper; mix well. Add shrimp, olives, tomatoes, peppers, artichoke hearts and cheese, tossing to coat. Cover; chill at least 30 minutes or up to 8 hours. Serve shrimp mixture over lettuce leaves.