Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese.

These grilled prosciutto wrapped peaches make me so darn happy. I mean, just look at how cute they are! Plus, peaches wrapped in pork. This I can get behind. PLUS! Fresh arugula greens that provide the perfect bite, crumbly goat cheese, crunchy pepitas, all drizzled with a balsamic glaze. YES. Peach season is here and […]

The post Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese. appeared first on How Sweet Eats.

These grilled prosciutto wrapped peaches make me so darn happy.

grilled prosciutto wrapped peaches with arugula and goat cheese

I mean, just look at how cute they are!

Plus, peaches wrapped in pork. This I can get behind.

peaches wrapped in prosciutto

PLUS!

Fresh arugula greens that provide the perfect bite, crumbly goat cheese, crunchy pepitas, all drizzled with a balsamic glaze. YES.

Peach season is here and I am also here. For it, that is. I have a ton of peach recipes so just get ready.

prosciutto wrapped peaches

I like peaches with prosciutto as it is. But then, we go and grill them?

I’m so in.

In this recipe, the peaches are quartered – I like big thick slices that hold up well on the grill. You wrap half of a slice of prosciutto around the peach wedge and throw it right on the grates. I actually used my grill pan because it was an easy way to keep everything contained. But I’ve also made it without the grill pan and it’s perfect.

arugula and fresh lemon

The peaches get soft, a bit caramely and even sweeter. The prosciutto gets crisp and crunchy. The sweet + savory combo is just insanely good.

crispy prosciutto wrapped peaches

And then! Then you’re going to spritz some arugula with fresh lemon. This is the best way to eat arugula, in my opinion. It’s just so… easy. And light. And refreshing. Also, it’s ridiculously simple. 

Arugula tossed in fresh lemon juice is a great base for so many dishes. Put it in your recipe arsenal!

I like to add goat cheese for that creamy tang. It complements the warm peaches and peppery arugula very well.

grilled prosciutto wrapped peaches with arugula and goat cheese

Finally, a sprinkle of roasted pepitas! Because everyone needs some crunch on their salad.

Seriously, I would die without crunch in my salad.

Actually, that’s dramatic. I just wouldn’t eat salad without crunch in my salad. You know? It makes the entire thing.

grilled prosciutto wrapped peaches with arugula and goat cheese

This is the perfect summer lunch or dinner. It’s different and flavorful. It’s not too heavy but it’s satisfying enough. It tastes like heaven!

You can also use it as a side dish too. I like to add a few ears of corn to the grill while I’m doing the peaches, so that rounds everything out. But you could also add chicken breast or even some shrimp if you like. The grill is already hot, so you may as well do it!

grilled prosciutto wrapped peaches with arugula and goat cheese

I’m craving it again already.

grilled prosciutto wrapped peaches with arugula and goat cheese

Grilled Prosciutto Wrapped Peaches with Arugula

Print

Grilled Prosciutto Peaches

These grilled prosciutto wrapped peaches are perfectly sweet and savory! Serve over a bed of lemon arugula with goat cheese and pepitas.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 3 peaches, each cut into 4 wedges
  • 6 slices prosciutto
  • 12 ounces baby arugula
  • 2 tablespoons freshly squeezed lemon juice
  • ½ tablespoon olive oil
  • salt and pepper
  • 4 ounces goat cheese, crumbled
  • 3 tablespoons roasted, salted pepitas
  • balsamic glaze, for drizzling

Instructions

  • Preheat the grill over medium heat - to about 350 or 400 degrees F.
  • Slice the peaches in half and remove the pit. Slice the halves in half again, so you have 4 wedges for each peach. Tear or cut the prosciutto slices in half.
  • Wrap half of a slice of prosciutto around each peach wedge. You can place the peaches on a grill pan or grill directly on the grates.
  • Place the prosciutto wrapped peaches on the grill and cook, turning every few minutes, for about 10 to 12 minutes, until the prosciutto is crispy and cooked.
  • While the peaches are on the grill, toss the arugula with the lemon juice and olive. Season it with a pinch of salt and pepper.
  • Remove the peaches from the grill and serve on top of the arugula. Crumble the goat cheese on top. Sprinkle on the pepitas. Drizzle some balsamic glaze over the peach wedges.
  • You can serve this on a big platter where people can scoop it up themselves, or plated with a handful of arugula on the plate and 2 or 3 peach wedges. Enjoy!

grilled prosciutto wrapped peaches with arugula and goat cheese

This is my love language.

The post Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese. appeared first on How Sweet Eats.

Vegan French Onion Soup

This Vegan French Onion Soup is comfort food at its finest. Tender onions are simmered in a savory broth, topped with cheesy toast, and baked to perfection. This Vegan French Onion Soup is a sneak-peek recipe from my brand new cookbook, Weeknight One-P…

This Vegan French Onion Soup is comfort food at its finest. Tender onions are simmered in a savory broth, topped with cheesy toast, and baked to perfection. This Vegan French Onion Soup is a sneak-peek recipe from my brand new cookbook, Weeknight One-Pot Vegan Cooking. Be sure to check it out for more easy vegan...

Read On →

©2017 Delicious Everyday.

All content in this feed (including photographs and text) are copyrighted to Delicious Everyday and may not be republished in part or full without written permission and appropriate credit. Please contact me for republication or syndication rights.

If you suspect copyright infringement please contact me.

Beet Salad with Balsamic Dressing

This beet salad has all the right elements: roasted beets, baby greens, creamy goat cheese and a tangy balsamic beet dressing. Basically, salad perfection! Ahhh beets. Do you love them? This nutritious, shocking pink root vegetable is now at the top of our veggie list. It’s only been in the last few years that Alex and I started eating beet regularly. Why? Well, the Instant Pot. Cooking beets in the Instant Pot is much quicker than the oven. Don’t worry: you don’t need a pressure cooker for this recipe–only if you’re a little lazy, like us! This beet salad works with roasted beets, too: and man is it good. It has all the right elements: baby greens, creamy goat cheese and a tangy balsamic beet dressing. Basically, it’s salad perfection! What’s the best beet salad dressing? If you’re looking for a knock-out beet salad, you’ve come to the right place. What’s the best beet salad dressing? The sweet, earthy flavor of beets pairs perfectly with the tang of a balsamic dressing. Here, we’ve used our favorite Best Balsamic Dressing: which takes just 5 minutes and 5 ingredients. The balance of tangy, sweet and savory in this dressing is mind-blowing. (Really.) […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

This beet salad has all the right elements: roasted beets, baby greens, creamy goat cheese and a tangy balsamic beet dressing. Basically, salad perfection!

Beet salad

Ahhh beets. Do you love them? This nutritious, shocking pink root vegetable is now at the top of our veggie list. It’s only been in the last few years that Alex and I started eating beet regularly. Why? Well, the Instant Pot. Cooking beets in the Instant Pot is much quicker than the oven. Don’t worry: you don’t need a pressure cooker for this recipe–only if you’re a little lazy, like us! This beet salad works with roasted beets, too: and man is it good. It has all the right elements: baby greens, creamy goat cheese and a tangy balsamic beet dressing. Basically, it’s salad perfection!

Beet salad dressing

What’s the best beet salad dressing?

If you’re looking for a knock-out beet salad, you’ve come to the right place. What’s the best beet salad dressing? The sweet, earthy flavor of beets pairs perfectly with the tang of a balsamic dressing. Here, we’ve used our favorite Best Balsamic Dressing: which takes just 5 minutes and 5 ingredients. The balance of tangy, sweet and savory in this dressing is mind-blowing. (Really.) We use it on just about everything.

But for this beet salad dressing, we wanted to step it up a notch. Alex thought of a extra touch: he stirred the roasted beets into the salad dressing. His original idea was just to flavor the beets, but it turned into a beet salad dressing. Stirring in roasted beets turns the dressing a vibrant shade of pink and adds a sweet flavor undertone. Genius! Now this step is optional: if you’d prefer to keep the balsamic dressing as is, that’s ok too! But the brilliant color is a beautiful addition.

Roasted beets

How to cook beets: 2 ways

Now, what’s the best way to cook beets for this roasted beet salad? There two different ways that both result in delicious beets. Here’s what we recommend:

Cook beets in the Instant Pot.

Yep, we’ll admit: we’re a little lazy! The 1 hour required to roast these jewel-toned beauties is usually just too much for our schedules. So, we love that it’s quick and simple with the Instant Pot. To do it, head to Instant Pot Beets. But here are the basic steps:

  • Place the beets in the Instant Pot on the trivet with 1 cup water.
  • Pressure cook on High for 12 to 20 minutes (12 minutes for small beets and 18 for very large beets.)
  • Quick release.
  • Because beets all vary in size, the timing varies. Test doneness by sliding in a knife to make sure that the beets are tender. If the knife slides right in, they’re done! If there is resistance, cook 1 to 2 more minutes on High Pressure.

Make roasted beets!

Roasting beets is very simple, and results in fantastic flavor. It just takes slightly longer than the Instant Pot method. Here’s what to do:

  • Preheat the oven to 400°F.
  • Wash and pat dry the beets, then wrap each separately in aluminum foil.
  • Place them in a baking dish and roast for 50 to 60 minutes, until tender when pricked with a fork.
Roasted beet salad

Ways to customize this beet salad

How to accessorize those beautiful roasted beets (or perfectly pressure cooked ones) and that tasty beet salad dressing? Salads are endlessly customizable. All the elements we chose here can be mixed up depending on your tastes and what you can find:

  • Goat cheese: Beets and goat cheese are a classic flavor pair: the tangy, creamy goat cheese with earthy beet is pretty unreal. Change it: Omit the cheese for vegan. Or, use feta or blue cheese.
  • Shallot: Shallot is a milder version of red onion and adds a savory flair. Change it: Omit, or use thinly sliced red onion, green onion, or chives.
  • Pistachios: The bright green pistachio looks beautiful against the maroon beets and adds a crunch. Change it: Use any chopped nuts: almonds, pecans, or walnuts would be a natural pair.

Add it to a meal!

Alex and I ate this roasted beet salad with balsamic dressing as part of a cozy dinner party menu. It’s a terrific accessory for winter and fall dinners. Here’s our dinner party menu, to help get you thinking about how to incorporate it in a meal:

Beet salad

This beet salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, omit the cheese.

Print
Beet salad

Beet Salad with Balsamic Dressing


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes (Instant Pot timing)
  • Total Time: 30 minutes
  • Yield: 4

Description

This beet salad has all the right elements: roasted beets, baby greens, creamy goat cheese and a tangy balsamic beet dressing. It’s salad perfection!


Ingredients

  • 4 medium beets
  • 1 recipe Best Balsamic Vinaigrette
  • 1 shallot
  • 5 ounces (8 cups) baby arugula or baby greens
  • 2 ounces soft goat cheese
  • 1/4 cup roasted salted pistachios, roughly chopped

Instructions

  1. Cook the beets: Use our Instant Pot Beets method. Or, roast them: Preheat the oven to 400°F. Wash and pat dry the beets, then wrap each separately in aluminum foil. Place them in a baking dish and roast for 50 to 60 minutes, until tender when pricked with a fork. Allow to cool under water, then rub off the skin with your fingers (it will come right off!).
  2. Slice the beets: Slice the beets into wedges. Take proper precautions as beet juice stains easily).
  3. Make the dressing: In a medium bowl, make the Best Balsamic Vinaigrette.
  4. Toss the beets with the dressing (optional): Place the beets in the bowl with the dressing and stir. The beets will change the color of the dressing to a bright pink color and infuse a little sweetness. If you’d rather keep the balsamic vinaigrette color, you can skip this step.
  5. Assemble the salad: Thinly slice the shallot. Place the greens on a plate. Remove the beets from the dressing bowl and place them on top. Add crumbles of goat cheese, shallot, and chopped pistachios. Drizzle with dressing and serve.

  • Category: Salad
  • Method: Roasted or Pressure Cooker
  • Cuisine: Vegetarian

Keywords: Beet Salad, Roasted Beet Salad, Beet Salad with Goat Cheese

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

Blueberry Salad with Balsamic Dressing

How to make everyone want to eat salad? Add blueberries! This blueberry salad with spinach, feta, and a balsamic dressing is a total crowd pleaser. It’s not summer until we’ve picked blueberries in Michigan. And this year: man, did Alex and I come into a haul! A 5 pound bag of blueberries, in fact. Have you ever seen 5 pounds of blueberries all together? (We hadn’t.) It’s one HUGE bowl. Though we froze some blueberries, we had plenty of fresh bluebs to use up. A few batches of blueberry pancakes and blueberry waffles later, we were craving something fresh. Enter: this blueberry salad. It’s classic, fresh, and tangy sweet from the creamy balsamic dressing. It complements every meal. And it’s absolutely what you need in your kitchen repertoire. How to make blueberry salad We’re always looking for side dishes that are easy to make and versatile, and this spinach blueberry salad is both. It fits in with baked salmon or creamy goat cheese pasta with ease. In fact, there’s not much that it wouldn’t go with! It’s pretty quick to make: all you’ll need to do is whip up the balsamic dressing and slice the onion. Here are the ingredients […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

How to make everyone want to eat salad? Add blueberries! This blueberry salad with spinach, feta, and a balsamic dressing is a total crowd pleaser.

Blueberry salad with balsamic dressing

It’s not summer until we’ve picked blueberries in Michigan. And this year: man, did Alex and I come into a haul! A 5 pound bag of blueberries, in fact. Have you ever seen 5 pounds of blueberries all together? (We hadn’t.) It’s one HUGE bowl. Though we froze some blueberries, we had plenty of fresh bluebs to use up. A few batches of blueberry pancakes and blueberry waffles later, we were craving something fresh. Enter: this blueberry salad. It’s classic, fresh, and tangy sweet from the creamy balsamic dressing. It complements every meal. And it’s absolutely what you need in your kitchen repertoire.

Spinach blueberry salad

How to make blueberry salad

We’re always looking for side dishes that are easy to make and versatile, and this spinach blueberry salad is both. It fits in with baked salmon or creamy goat cheese pasta with ease. In fact, there’s not much that it wouldn’t go with! It’s pretty quick to make: all you’ll need to do is whip up the balsamic dressing and slice the onion.

Here are the ingredients you’ll need for this blueberry salad:

  • Ripe blackberries (local, if possible!)
  • Mixed baby greens (or any lettuce mix)
  • Pistachios (we like the bright green color, but you could use any nut)
  • Feta cheese crumbles
  • Balsamic vinaigrette: made with balsamic vinegar, maple syrup, Dijon mustard, and olive oil
Blueberry salad

How to make balsamic vinaigrette dressing

The balsamic dressing is what carries this spinach blueberry salad. The flavor is zesty and bright, tangy from the balsamic vinegar and balanced with a touch of maple syrup.

To make an emulsion for this balsamic vinaigrette recipe, do the following:

  • Use a medium-sized bowl to allow for enough movement of the whisk. Trust us, we’ve done it in small bowls before and it’s almost impossible to get the oil and vinegar to meld!
  • Whisk the ingredients by hand. Start with the balsamic, Dijon mustard, and maple syrup.
  • Add the olive oil as gradually as you can: we typically add it tablespoon by tablespoon and whisk in between until the oil fully incorporates.

Using Dijon mustard in the dressing also helps to form and lock in the emulsion. We’ve used this technique in our other vinaigrette recipes, like our Classic Vinaigrette and Italian Dressing.

Balsamic vinaigrette recipe

Finding local blueberries

Do you have local blueberries in your area? There are only a few U Picks here in Indianapolis, so when we’re looking for fruit we venture up to Michigan. Each summer we head to the South Haven and Saugatuk area. And we’ve found the best U Pick around (called Dee’s Farm), where the blueberries are just $1 a pound. It’s an absolute steal.

When we step into the rows of blueberry bushes, there’s a sense of magic. Something about the purple berries weighing down each branch makes my heart beat faster, yet at the same time makes me feel grounded and calm. This year we took my sister, and she had the same feeling. We watched Larson frolic through the blueberry bushes, eating as many as he put into his basket.

Suffice it to say: if you can find a way to pick blueberries: DO IT! It’s become a favorite summer activity in our family and has resulted in so many delicious recipes, like this blueberry salad. When we returned to our kitchen, the first recipe we made was Favorite Blueberry Waffles with Quick Blueberry Sauce, and man they were incredible! You’ve got to try these too — oh and our Blueberry Buttermilk Pancakes. And Healthy Blueberry Muffins

Yeah, we’re a little blueberry obsessed around here. Enjoy!

Blueberry picking

All the blueberry recipes!

If you’ve got fresh blueberries on hand, we’ve got lots of blueberry recipes for you to choose from! Here are a few favorites:

Blueberry salad

This blueberry salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the feta cheese.

Print
Blueberry salad with balsamic dressing

Blueberry Salad with Balsamic Dressing


1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4

Description

How to make everyone want to eat salad? Add blueberries! This blueberry salad with spinach, feta, and a balsamic dressing is a total crowd pleaser.


Ingredients

  • 1/2 recipe Best Balsamic Vinaigrette
  • 1 cup blueberries
  • 1/4 small red onion
  • 8 cups mixed baby greens (we used baby spinach and arugula)
  • 1/3 cup chopped pistachios
  • 1/3 cup feta cheese crumbles (omit for vegan)
  • Fresh ground black pepper

Instructions

  1. Make the Best Balsamic Vinaigrette. (*For the nutrition analysis, we’ve calculated 1 tablespoon dressing per serving. We recommend making the entire dressing recipe and saving leftovers in a sealed container in the refrigerator; bring to room temperature prior to serving.)
  2. Wash the blueberries. Thinly slice the red onion.
  3. Place the greens on plates, then top with blueberries, red onion slivers, feta cheese crumbles, and pistachios. Drizzle with the dressing and serve.

  • Category: Salad
  • Method: Raw
  • Cuisine: American

Keywords: Blueberry salad, Salad recipe, Balsamic vinaigrette, Balsamic dressing, Spinach Blueberry Salad

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

Tomato Basil Pasta

This easy tomato basil pasta features that classic pairing of ripe tomatoes and peppery basil, taken to new heights with tangy balsamic and Parmesan cheese. What’s a better pairing than tomatoes and basil? Even though this combo is super basic, it’s satisfying every single time. Right? Just like a classic vanilla bean ice cream, tomatoes + basil is always an equation for success. Every summer, Alex and I cannot wait for juicy ripe tomatoes and peppery basil from our garden (the excitement never wears off!). Here’s a pasta that highlights them both, with a creamy balsamic sauce and savory Parmesan cheese. It’s pretty darn perfect…and only takes 20 minutes to make. Here’s how to make it! How to make tomato basil pasta The best recipes? Ones that take simple ingredients and use them in new ways. This tomato basil pasta uses balsamic vinegar in a way you might not have used it before in a pasta. Here, you’ll simply make a balsamic vinaigrette and toss with with the noodles. Wait, really? Turns out, the balsamic vinegar adds the perfect tang to the noodles. Here’s our formula for a sauce for a balsamic pasta with the perfect the perfect zing: Balsamic […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

This easy tomato basil pasta features that classic pairing of ripe tomatoes and peppery basil, taken to new heights with tangy balsamic and Parmesan cheese.

Tomato basil pasta

What’s a better pairing than tomatoes and basil? Even though this combo is super basic, it’s satisfying every single time. Right? Just like a classic vanilla bean ice cream, tomatoes + basil is always an equation for success. Every summer, Alex and I cannot wait for juicy ripe tomatoes and peppery basil from our garden (the excitement never wears off!). Here’s a pasta that highlights them both, with a creamy balsamic sauce and savory Parmesan cheese. It’s pretty darn perfect…and only takes 20 minutes to make. Here’s how to make it!

Tomato basil pasta

How to make tomato basil pasta

The best recipes? Ones that take simple ingredients and use them in new ways. This tomato basil pasta uses balsamic vinegar in a way you might not have used it before in a pasta. Here, you’ll simply make a balsamic vinaigrette and toss with with the noodles. Wait, really? Turns out, the balsamic vinegar adds the perfect tang to the noodles. Here’s our formula for a sauce for a balsamic pasta with the perfect the perfect zing:

  • Balsamic vinegar
  • Dijon mustard
  • A hint of maple or honey
  • Olive oil

You’ll make the balsamic sauce, throw it on the pasta, and then cook it for a few minutes. Sauteing the cooked pasta with the sauce helps to meld out the flavor and brings just the right nuance. This quick saute also breaks down the cherry tomatoes a bit so they get juicy and glossy. Then you’ll add in the torn fresh basil and Parmesan cheese. It’s simple, but the flavor unique and complex, too.

Tomato basil pasta

Find the best cherry tomatoes

The absolute best tomato basil pasta is made with ripe, in season tomatoes! Bonus points if they’re locally grown — or if you grew them yourself! Buying local tomatoes helps support your local farmers: so if there’s a chance to do so, we heartily recommend it. Please do not even think about using off-season, mealy pink tomatoes. The flavor here is 100% dependent on the quality of your tomato!

If it’s not tomato season, you can sometimes find tomatoes grown in a greenhouse (hydroponic) at the grocery store that have decent flavor. You’ll just want the highest in quality of cherry tomatoes for this recipe to shine!

Finding fresh basil

You’ll also need to find fresh basil for this tomato basil pasta recipe. These days, you can find some great hydroponic basil or basil plants at your local grocery. And if you can grow fresh basil at home yourself, do it! It’s easy to do, much cheaper to grow at home. We have a tutorial for how to do it: How to Grow Basil.

Tomato basil pasta

How to cook pasta to al dente

What does al dente mean? In Italian it means “to the bite” and refers to pasta that is still firm on the inside when cooked. There’s a huge difference between al dente pasta and limp pasta: you’ll find that al dente pasta tastes so much more satisfying. Maybe because it’s a little more work to chew? You may also find yourself eating less if you cook this balsamic tomato basil pasta to al dente, because you have to bite through each piece.

Here’s how to cook pasta to al dente:

  • Boil the pasta in a large pot of boiling water.
  • Start taste testing a few minutes before the package instructions indicate to. The pasta should be tender, but still firm on the inside so that it has a little bite.
Tomato basil pasta

What to serve with tomato basil pasta

Alex and I love how simple this balsamic pasta is: but how it works for both dinner parties or a weeknight! Here are some recipes we’d accessorize this tomato basil pasta:

This tomato basil pasta recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, omit the Parmesan cheese. Or if you’d like, you could try it with Vegan Parmesan!

Print
Tomato basil pasta

Tomato Basil Pasta


1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 to 4

Description

This easy tomato basil pasta features that classic pairing of ripe tomatoes and peppery basil, taken to new heights with tangy balsamic and Parmesan cheese.


Ingredients

  • 8 ounces pasta noodles (bucatini, fettucine, or spaghetti)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons Dijon mustard
  • 1 tablespoon maple syrup (or honey)
  • 1/4 teaspoon kosher salt
  • 6 tablespoons extra-virgin olive oil
  • 2 cups ripe cherry tomatoes
  • 1/4 cup fresh basil leaves, loosely packed
  • 1/4 cup grated Parmesan cheese (for vegan, try Vegan Parmesan Cheese)

Instructions

  1. Heat a pot of salted water to a boil. Add the pasta and cook until al dente, checking for doneness a few minutes before the package instructions indicate (the pasta should be tender but still slightly firm).
  2. In a medium bowl, whisk together the balsamic vinegar, Dijon mustard, maple syrup, and salt until fully combined. Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates and makes a creamy sauce.
  3. Slice the tomatoes in half. Tear the basil leaves.
  4. Drain the pasta. In the pasta pot, combine the drained noodles with the balsamic sauce and tomatoes and cook for 2 minutes, stirring. Remove from heat and add the Parmesan cheese and basil.

  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Keywords: Tomato basil pasta, Balsamic pasta

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes

Balsamic Tomato Salad

The best way to use juicy ripe tomatoes? This flavor-popping marinated balsamic tomato salad with fresh herbs. It’s so good, you might cry. Ahh, beautiful summery ripe tomatoes. Is there anything better? It doesn’t feel like summer until I’ve had a savory sweet bite of an heirloom tomato from the farmers market or our garden. Alex and I are admittedly tomato obsessed. It’s odd then, that we’d never made a tomato salad quite like this one. It’s all about simplicity: just tomatoes and herbs, marinaded in balsamic and olive oil for 30 minutes. And once you taste it: it’s truly one of the best ways to use ripe tomatoes you’ll find. Alex made it; I took one bite and said WHOA. It almost brought tears to my eyes. That’s just the kind of tomato recipe you need. Related: Try our Cucumber Tomato Onion Salad How to make tomato salad This tomato salad is perfect for serving as a summer side dish, at barbecues and any type of entertaining. It would be fantastic alongside a grilled veggie burger or grilled shrimp. Add a little frozen sangria and orzo salad and you’ve got a delightful patio meal. (Wait, now we want to […]

A Couple Cooks – Healthy, Whole Food, Vegetarian Recipes

The best way to use juicy ripe tomatoes? This flavor-popping marinated balsamic tomato salad with fresh herbs. It’s so good, you might cry.

Tomato salad

Ahh, beautiful summery ripe tomatoes. Is there anything better? It doesn’t feel like summer until I’ve had a savory sweet bite of an heirloom tomato from the farmers market or our garden. Alex and I are admittedly tomato obsessed. It’s odd then, that we’d never made a tomato salad quite like this one. It’s all about simplicity: just tomatoes and herbs, marinaded in balsamic and olive oil for 30 minutes. And once you taste it: it’s truly one of the best ways to use ripe tomatoes you’ll find. Alex made it; I took one bite and said WHOA. It almost brought tears to my eyes. That’s just the kind of tomato recipe you need.

Related: Try our Cucumber Tomato Onion Salad

Balsamic tomatoes

How to make tomato salad

This tomato salad is perfect for serving as a summer side dish, at barbecues and any type of entertaining. It would be fantastic alongside a grilled veggie burger or grilled shrimp. Add a little frozen sangria and orzo salad and you’ve got a delightful patio meal. (Wait, now we want to make that!)

As with any tomato salad, the flavor of this salad is 100% dependent on the tomatoes. Do not, we repeat, do not use anything but ripe, juicy summer tomatoes! The best tomatoes would be farmers market or garden tomatoes. Please do not even think about making this tomato salad with out of season tomatoes. It will taste mealy and sour: and no one likes that. (More on how to tell if a tomato is ripe below.)

Once you’ve located some ripe, juicy tomatoes, this tomato salad is a breeze to whip up. Here’s how to make it (scroll down for the full recipe):

  • Cut large, ripe tomatoes into wedges.
  • Mix with chopped fresh herbs, balsamic vinegar, olive oil, sea salt, and fresh ground pepper.
  • Let sit for 30 minutes (or up to 2 hours) to marinade.

And that’s it! A seriously bomb tomato salad with just a few minutes of prep time.

PS The tomatoes we used here were grown by our dear friends, a husband and wife farmer team here in Indianapolis (Full Hand Farm)! We grabbed them at our local farmer’s market.

How to tell if a tomato is ripe

How to tell if a tomato is ripe

There is actually some contention around the right way of how to tell if a tomato is ripe. According to The Washington Post, squeezing tomatoes can actually damage them! To avoid damaging the tomato, especially ones from your local small farmers at the farmers market, do the following to tell if a tomato is ripe:

  • Smell it. The tomato should give off a sweet, earthy smell.
  • Hold it. Hold it in your hand: a ripe tomato should feel heavy for its size.
Tomato salad

How to store tomatoes

Also, let’s talk briefly about how to store tomatoes! Have you heard to never store tomatoes in the refrigerator? This is mostly true. When you get vibrant heirloom tomatoes from the farmers market, you should set them on your counter to fully ripen. However, according to Food52, you can actually store ripe tomatoes in the refrigerator! If they’re fully ripe, it can extend their life a few days.

So if you get some lovely ripe tomatoes from the market and want them to last for a few days, the fridge is the best bet. Just make sure to allow refrigerated tomatoes to come to room temperature before serving. No one likes a cold tomato!

Tomato salad

How to serve this tomato salad

I already talked a little about how to serve this tomato salad — and made myself hungry in the process! But if you’re looking for main dish recipes to match, here are a few that would go perfectly:

Tomato salad

More ripe tomato recipes

If you’ve got beautiful ripe tomatoes, you’ll need ways to eat them stat! Here are some of our favorites:

This tomato salad recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

Print
Tomato salad

Balsamic Tomato Salad


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4

Description

The best way to use juicy ripe tomatoes? This flavor-popping marinated balsamic tomato salad with fresh herbs. In a word: WOW.


Ingredients

  • 46 large ripe tomatoes, heirloom or multi-colored if possible
  • 2 tablespoons minced fresh herbs (such as basil, thyme, oregano)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon flaky sea salt
  • Fresh ground pepper

Instructions

  1. Slice the tomatoes into wedges, leaving the seeds attached. Cut off any tough parts of the core.
  2. Combine all the ingredients in a bowl and stir gently to combine.
  3. Cover and rest at room temperature for 30 minutes (or up to 2 hours) before serving.

  • Category: Salad
  • Method: Raw
  • Cuisine: Italian

Keywords: Tomato salad, Balsamic tomatoes, How to tell if a tomato is ripe

A Couple Cooks - Healthy, Whole Food, Vegetarian Recipes