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For me, a great olive oil for salads and vinaigrettes should be bold but balanced you're not cooking off the flavors, so you want something with character, such as something grassy, peppery, even a bit fruity depending on the blend. For salads, the right olive oil has a fresh and clean flavor, bringing brightness and depth such that you dont need much else, says Chef Maria Lawton, author of Azorean Cooking: From My Family Table to Yours. Littley and Lawton, as well as several other chefs, share their picks on five great olive oils for salads, as well as their go-to vinaigrette recipes for letting those olive oils shine

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Ingredients 1 large cucumber, shredded on a box grater 1 1/3 cups Greek yogurt 1 small clove garlic, peeled 1/2 teaspoon coarse kosher salt 1/2 cup chopped mint, dill or basil or a combination 1/4 cup extra-virgin olive oil 2 tablespoons lemon juice Instructions Place the shredded cucumber in a clean dishcloth