Hasselback Potatoes

This Hasselback potatoes recipe makes baked potatoes with a fan of thin, crispy slices. It’s a side dish to impress!…

A Couple Cooks – Recipes worth repeating.

This Hasselback potatoes recipe makes baked potatoes with a fan of thin, crispy slices. It’s a side dish to impress!

Hasselback Potatoes

Here’s a side dish that impresses every time: Hasselback Potatoes! This popular way to prepare the ubiquitous spud tastes just as good as it looks. Slice a whole potato into thin strips, then bake until the slices separate and form crispy, roasted slices. It’s a whole new way to love a potato! It takes a little effort to prepare, but it’s absolutely worth it for a stunning side dish. Here’s how to make this fun and tasty potato recipe!

Ingredients for Hasselback potatoes

Hasselback potatoes are baked potatoes cut into fans of thin strips, connected at the bottom. Once the potatoes bake, the slices become crispy and separate. Why are they called Hasselback potatoes? The dish was popularized in the 1950’s by a restaurant in Stockholm, Sweden called Hasselbacken. However, there are some earlier references to the dish (like in a 1929 cookbook) that indicate it may have originated elsewhere. Whatever the case, we owe this concept to the Swedes!

While it takes a bit of time to cut Hasselback potatoes, the ingredients are simple. Here’s what you’ll need for this recipe:

  • Medium russet potatoes (12 to 13-ounces each)
  • Olive oil
  • Salt
  • Butter
  • Garlic
  • Italian seasoning
  • Parsley or chives, for garnish
Hasselback Potatoes

Types of potatoes

We chose russet potatoes for this Hasselback potatoes recipe. This variety is also called a starchy potato, the type you’d use for a classic baked potato or mashed potatoes. We used potatoes that were 12 to 13 ounces each, which is medium large. However, you can use other varieties and sizes with this technique as well.

Yukon gold or red potatoes work too! These are called waxy potatoes, and are often used for roasting, fries, and so forth. They hold their shape more when baked or roasted. You may need to adjust the roasting time if you use other varieties of potato: and especially if they are smaller than those specified in the recipe!

Hasselback Potatoes recipe

How to cut Hasselback potatoes

Here’s the big question: how do you cut Hasselback potatoes? These lovely thin slices look like they were made with a special cutting device: and there actually is such a thing! If you make Hasselback potatoes often, you might want to invest in the special potato cutter. If not, all you need are a pair of chopsticks or a similar item: pencils, wooden spoons, etc. Here’s what to do:

  • Place two chopsticks along the sides of a potato. These will act as guides to prevent cutting all the way through.
  • Slice the potato into 1/8th-inch slices, being careful not to go all the way through to the bottom using the guides.
  • Pay special attention to the ends of the potatoes that need a shallow cut: the guides won’t help here! Repeat for each potato. 

A few notes on bake time

This Hasselback potatoes recipe indicates to bake the potatoes for 1 hour and 15 minutes total, removing them from the oven once after 1 hour to brush with olive oil again and add salt. Here are a few notes on baking:

  • Adjust the bake time if you have smaller potatoes or use a different variety. The main thing you’re looking for is for the potato to be fully tender and cooked through, with crispy slices that have started to separate.
  • Add more oil and salt once the slices are separated. The initial bake time of 1 hour should work for most 12 ounce potatoes. But if your potatoes are smaller, check them at 45 minutes or so.
  • Bake again, then brush with garlic butter. We found the best way to infuse flavor into Hasselback potatoes is to end with garlic butter and flaky salt so they taste beautifully flavorful. It’s hard to get into all the cracks and crevaces, so seasoning at the end is important.
Hasselback Potatoes

Topping ideas

Want to add more toppings to these Hasselback potatoes? They taste incredible as is with the garlic butter, making them ideal for dinner parties or for a Thanksgiving side dish. Or, you can add more toppings as you like. Here are a few tasty ideas:

  • Grated Parmesan cheese (add in the last 10 minutes)
  • Sour cream
  • Sliced green onions
  • Cheddar cheese (add in the last 10 to 15 minutes)
  • Bacon
  • Chimichurri sauce
  • Ranch dressing

What do you plan to top these potatoes with? Let us know in the comments below.

Hasselback Potatoes

More potato recipes

Potatoes are one of the most popular vegetables when it comes to side dishes! Here are some more favorite potato recipes for your inspiration:

This Hasselback potatoes recipe is…

Vegetarian and gluten-free. For vegan and dairy-free, use vegan butter.

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Hasselback Potatoes

Hasselback Potatoes


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 6

Description

This Hasselback potatoes recipe makes baked potatoes with a fan of thin, crispy slices. It’s a side dish to impress!


Ingredients

  • 6 medium russet potatoes (12 to 13-ounces each)
  • 2 tablespoons olive oil
  • ¾ teaspoon kosher salt
  • 3 tablespoons salted butter (or vegan butter)
  • 1 garlic clove, grated
  • ½ teaspoon Italian seasoning
  • Flaky sea salt, for garnishing
  • 1 tablespoon finely chopped parsley or chives, for garnishing
  • Other toppings, as desired (sour cream, cheese, green onions, bacon, etc)

Instructions

  1. Preheat the oven to 450°F.
  2. Wash and dry the potatoes.
  3. Place two chopsticks* along the sides of a potato: these will act as guides to prevent cutting all the way through. Slice a potato into 1/8th-inch slices, being careful not to go all the way through to the bottom using the guides. Pay special attention to the ends of the potatoes that need a shallow cut: the guides won’t help here! Repeat for each potato. 
  4. Place the potatoes on a parchment or aluminum-foil lined baking sheet. Brush with 1 tablespoon of the olive oil.
  5. Bake for 60 minutes, until the potato slices are starting to separate. Remove the tray from the oven and brush it with the remaining 1 tablespoon olive oil. Evenly sprinkle with the ¾ teaspoon kosher salt.
  6. Return the potatoes to the oven and bake for 10 to 15 minutes (or less for smaller potatoes), until crispy, lightly browned, and easily pierced with a paring knife. Meanwhile, in a small saucepan, melt the butter. Stir in the garlic and Italian seasoning and remove from the heat.
  7. When the potatoes are done, remove them from the oven and brush with the melted seasoned butter, making sure to evenly distribute the seasonings that sink to the bottom. Gently fan the potatoes with one hand while sprinkling a bit of flaky sea salt over the potatoes. Garnish with parsley or chives and serve immediately.

Notes

*Don’t have chopsticks? You can use any similar-shaped items: pencils, wooden spoons, spatulas, etc.

  • Category: Side dish
  • Method: Baked
  • Cuisine: Vegetables
  • Diet: Vegetarian

Keywords: Hasselback potatoes, hasselback potato recipe

A Couple Cooks - Recipes worth repeating.

Crisp Apple Salad

This easy apple salad recipe is a delight, starring crisp fruit, greens, cheese crumbles, and a zingy maple vinaigrette. Got…

A Couple Cooks – Recipes worth repeating.

This easy apple salad recipe is a delight, starring crisp fruit, greens, cheese crumbles, and a zingy maple vinaigrette.

Apple Salad

Got an apple? Here’s a simple way to turn it into a beautiful side dish: this stunning Apple Salad recipe! If we could eat one salad for the rest of time, this one is it. Crisp tart apple slices pair with pops of pomegranate seeds, creamy goat cheese, and crunchy, cinnamon spiced pecans. Toss them all over fresh greens with a zingy maple and apple cider vinegar dressing, and it’s truly salad perfection. Here’s our best ever apple salad recipe, ideal for weeknights, dinner parties, Thanksgiving, and more.

Ingredients in this apple salad recipe

This apple salad recipe is all about minimal ingredients with maximum impact. It’s fancy enough for entertaining, yet simple enough to pair with an easy weeknight meal. The flavors make it a great fall salad or winter salad (ideal for Thanksgiving or Christmas), but it works in any season. Here’s what you’ll need for this tasty green salad:

Apple Salad

Best types of apples for a salad

What are the best types of apples for an apple salad? A crisp tart apple variety is best here. You’ll want an apple that has a lovely crunch when you bite into it, and a bit of tartness in the flavor profile makes for the best pop. Here are our top apple varieties for a salad:

  • Pink Lady: our favorite apple, hands down! The flavor is intensely sweet tart and it has a lovely, bright red color
  • Granny Smith: it has a great tart flavor! We suggest mixing this with another red apple, like a Pink Lady or Honeycrisp
  • Honeycrisp: a bit sweeter and juicier than Pink Lady, but still a great option
  • Jonathon or Jonagold: these are apples you can pick at an orchard; they’ve got a nice sweet tart flavor as well

There are lots of other great apple varieties: let us know your favorites in the comments below.

Apple Salad recipe

Candied pecans add big flavor

What makes this apple salad stand out? All the elements contribute, but the candied pecans really add a kick of sweet, cinnamon-spiced goodness. Here are a few notes on candied pecans and a few substitutions:

  • Candied pecans take just 35 minutes and make a large batch that’s easy to store. It’s absolutely worth the time to make a batch that works for salads for weeks or months.
  • Store at room temp 2 weeks or frozen 3 months. These nuts stay perfectly crisp and delicious for the entire storage time.
  • Alternatively, try purchased candied pecans or make toasted pecans. Don’t want to make your own? You can find them at the store, or simply make toasted pecans! Toasting nuts on the stovetop brings out their unique flavor.
  • Or, try candied walnuts or any other nut you like. Candied walnuts are another great choice! Or try the salad with pistachios, almonds, or hazelnuts: it’s just as tasty!
Apple Salad

Apple salad variations: dressing, mix-ins and more

There are many ways to vary this apple salad recipe: as noted above with the nuts. But you can try it with different dressing options and other mix-ins. Here are a few ideas for alterative dressings and mix-ins:

Apple Salad

More salad recipes

This apple salad is a favorite green salad recipe of ours that works for holidays just as well as a laid-back weeknight. But there are so many more riffs on this concept! Here are a few more of our favorite tasty salads:

Looking for more with apples? Go to our top Apple Recipes.

This crisp apple salad recipe is…

Vegetarian and gluten-free. For vegan and dairy free, omit the cheese (and for vegan, use toasted nuts).

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Crisp Apple Salad


Description

This easy apple salad recipe is a delight, starring crisp fruit, greens, cheese crumbles, and a zingy maple vinaigrette.


Ingredients

For the salad

For the maple vinaigrette dressing (use 6 tablespoons)

  • 2 tablespoons maple syrup
  • 2 tablespoons apple cider or white wine vinegar
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon kosher salt
  • 6 tablespoons olive oil
  • Fresh ground black pepper (optional)

Instructions

  1. If using, prepare the candied pecans in advance (or use purchased).
  2. Make the dressing: In a medium bowl, whisk the maple syrup, vinegar, Dijon mustard, salt, and black pepper. Whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. (If desired, make in advance and refrigerate up to 2 weeks; bring to room temperature prior to serving).
  3. Thinly slice the apple.
  4. Place the greens on a large platter or individual plates. Top with apple slices, candied pecans, goat cheese or feta crumbles, and pomegranate seeds or dried cranberries. Top with about 6 tablespoons of the dressing (or more as desired) and serve immediately. (To make ahead, keep all components separate with fresh ingredients and dressing refrigerated. Toss the apples with lemon juice to prevent browning. Bring dressing to room temperature and add all ingredients together directly before serving.)

A Couple Cooks - Recipes worth repeating.

Cilantro Lime Slaw

This cilantro lime slaw is fresh and zingy, with just the right pop from the citrus! It’s great as a…

A Couple Cooks – Recipes worth repeating.

This cilantro lime slaw is fresh and zingy, with just the right pop from the citrus! It’s great as a side dish or taco filling.

Cilantro Lime Slaw

There’s something about a creamy slaw that’s irresistible, and we couldn’t stop shoveling in bites of this one. Try this Cilantro Lime Slaw! Cabbage in a creamy dressing is one thing. But add the bite of fresh cilantro and a pop of lime, and it’s next level! The flavor is creamy, savory and ideal as a side dish for chicken, fish or veggie mains. Or, throw it into a tortilla as a taco filling, and eat the rest on the side. Here’s how to make this irresistible recipe (we’re already getting hungry).

Ingredients in cilantro lime slaw

There’s a bit of a shortcut in this cilantro lime slaw: a bag of coleslaw mix! Here’s the thing: when it comes to coleslaw, slicing cabbage always makes a bit of a mess. A bag of coleslaw is nearly as fresh, and saves a load of time! For this recipe, we added in some additional red cabbage because we wanted a colorful look, and most coleslaw bags don’t have much red cabbage. You can omit the red cabbage if you prefer: it will still taste great! Here’s what you’ll need:

  • Coleslaw mix
  • Red cabbage
  • Cilantro
  • Mayonnaise
  • Greek yogurt
  • Lime juice
  • Maple syrup
  • Chili powder
  • Salt and pepper
Cilantro Lime Slaw

A winning combo: mayo plus Greek yogurt

When it comes to creamy dressings and dips, we’ve discovered a secret: Greek yogurt plus mayonnaise. Traditionally mayo-based foods can be rather rich, so here’s a trick: cut the mayo with a little Greek yogurt! It lightens up the calories and flavor, keeping it creamy and adding a little tang. We use this trick often, like with our Creamy Caesar Dressing or Spinach Artichoke Dip.

This cilantro lime slaw also features mayonnaise and Greek yogurt in the coleslaw dressing! If you prefer dairy-free recipes, simply use an equal part mayonnaise for the yogurt. It tastes great and has an even richer flavor.

Cabbage vs coleslaw mix

Want to use cabbage instead of coleslaw mix in this cilantro lime slaw? You can do that too! Here’s what’s in a 14 to 16 ounce bag of coleslaw mix:

  • Use 6 to 7 cups shredded green cabbage
  • Add 1 cup shredded carrots
Cilantro Lime Slaw

Serving cilantro lime slaw

This cilantro lime slaw is the ideal side dish for any protein or main: and it’s great for picnics and barbecues. Or, throw it in tacos! Here are a few ideas:

More coleslaw recipes

We can’t get enough of coleslaw (not sure why, but the savory sweet ticks all our boxes!). Here are a few more tasty coleslaw recipes:

This cilantro lime slaw recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, use vegan mayo and omit the Greek yogurt.

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Cilantro Lime Slaw

Cilantro Lime Slaw


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 6

Description

This cilantro lime slaw is fresh and zingy, with just the right pop from the citrus! It’s great as a side dish or taco filling.


Ingredients

  • 14 to 16 ounce bag coleslaw mix (7 to 8 cups)
  • 2 cups shredded red cabbage*
  • ¾ cup chopped cilantro, plus more for serving
  • ¼ cup mayonnaise
  • ¼ cup Greek yogurt**
  • 4 tablespoons lime juice
  • 1 tablespoon maple syrup
  • ½ teaspoon chili powder
  • 1 teaspoon kosher salt
  • Fresh ground black pepper

Instructions

  1. Shred the red cabbage and chop the cilantro. Place it in a large bowl with the coleslaw mix.
  2. Mix in the mayonnaise, Greek yogurt, lime juice, maple syrup, chili powder, kosher salt, and fresh ground black pepper to taste. Serve immediately or refrigerate for up to 4 days.

Notes

*Or omit the red cabbage, if you’re feeling lazy! It still comes out great. If you prefer not using coleslaw mix, you can use 6 to 7 cups shredded green cabbage and 1 cup shredded carrots.

**For dairy free or for a richer overall flavor, use ½ cup mayo and omit the Greek yogurt.

  • Category: Side dish
  • Method: No Cook
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Cilantro lime slaw

A Couple Cooks - Recipes worth repeating.

Perfect Focaccia Bread

This focaccia recipe makes the perfect bread! It’s tall and fluffy, crispy on the outside with pillowy air pockets on…

A Couple Cooks – Recipes worth repeating.

This focaccia recipe makes the perfect bread! It’s tall and fluffy, crispy on the outside with pillowy air pockets on the inside.

Focaccia Recipe

Did you know it’s easy to make bakery-style focaccia bread at home? Introducing the perfect focaccia recipe! No need to shop around. Make this simple bread once, and we guarantee you’ll find it’s the best focaccia bread you’ve made at home. It’s thick and airy, crispy on the outside with beautiful pillowy air pockets on the interior. The flavor is developed and perfectly seasoned, with the classic notes of salt, rosemary and olive oil notes. Even better: it’s one of the easiest homemade bread recipes. Our family goes crazy over this one, and we can’t wait to share it with you.

Why this focaccia recipe is the best

Focaccia bread is an Italian flatbread baked in a sheet pan and flavored with olive oil. A good focaccia should be thick and airy, with signature air pockets in the crumb (interior texture). Focaccia dough is similar to pizza dough, but it’s made using a strong flour and more yeast, which makes it taller and fluffier.

There is a lot of variation in focaccia recipes on the internet. If not formulated correctly, focaccia bread can come out very dense, with little or no holes in the crumb. Or it can come out very thin or dry, or fluffy and soft like a roll. None of these are what you want with this special bread! What’s great about this focaccia bread recipe? You’ll find it:

  • Is very thick, perfect for eating plain or slicing in half as sandwiches
  • Has a beautiful airy crumb, which comes from an overnight rise in the refrigerator
  • Has a developed, well-seasoned flavor that tastes like it’s from an Italian bakery!
Focaccia Recipe

How to make focaccia bread: an overview

Here’s the basic outline of the of the focaccia process. The process takes 5 minutes the night before, and then about 2 hours the day of. It is one of the easiest bread recipes we have, but you do need to think ahead! We like to make the dough at around 9:00 pm the night before, then bake it around 1:00 pm the next day. Here’s an outline on the steps required:

Mix, Rest overnight5 minutes active, 12 to 16 hours hands off
Shape & Proof5 minutes active, 45 minutes hands off
Add brine5 minutes
Bake35 minutes, hands off
Cool45 minutes, hands off

Required equipment

One of the great things about homemade focaccia? You need minimal special bread-making tools. Many of our bread recipes require a Dutch oven, bread basket, special knife for scoring, and other equipment. That’s not so here! There are a few optional tools that are helpful, but not required. Here’s what you’ll need for this recipe:

  1. Large bowl
  2. Plastic wrap or large zip-top bag
  3. 9 x 13″ baking dish
  4. Kitchen scale (optional): while it’s optional, we highly recommend weighing the ingredients for best results when you’re baking
  5. Pizza stone (optional): it helps to heat the bread quicker and make an airier dough. Here’s the pizza stone we use. (You can also use it for these pizza recipes and other breads, so it’s a great investment.)
Focaccia Recipe

Ingredients for this focaccia recipe

There are only a few ingredients required for this focaccia recipe: but each is important! Here’s what to know:

  • Bread flour: Bread flour has a higher protein content than all-purpose flour, which makes for a lighter, airier texture. It’s worth finding for this recipe!
  • Active dry yeast
  • Kosher salt
  • Olive oil
  • Fresh rosemary: Fresh rosemary is traditional in Italian baking of focaccia and it adds just the right herbaceous scent to the fresh bread. Trust us: it’s required!

Tips for baking

Once you’ve got your ingredients and tools, baking focaccia bread is simple! Here are a few tips to remember when you’re making the recipe:

  • Remember to start the night before! That’s right: you’ll need an overnight rise. Think about mixing up the dough around 9 pm, and you can bake the bread around 1:00 pm the next day. 16 hours is best if you can swing it.
  • Be gentle when shaping and handling the dough. A great part about homemade focaccia bread is that it doesn’t require any rolling or technical shaping. All you do is gently press it out into the pan. Just use care so you don’t deflate any air bubbles.
  • Use a pizza stone if you can. Again, a pizza stone lets the bread get hotter, thereby making it rise faster and get taller and fluffier. If you don’t have one, here’s the pizza stone we use.
Cheese Board

Serving focaccia bread

That beautiful loaf of focaccia bread will make your kitchen smell like a bakery. If you can resist, wait until it’s fully cool to take a taste. However, this type of bread won’t suffer if you try to sneak a piece when it’s warm (which is a no-no with sourdough bread). Focaccia works served on its own as a side for lunch, dinner, or soups, or sliced for sandwiches. Here are a few ways to serve focaccia bread:

How do you plan to serve it? Let us know in the comments below!

Storage info

How to store homemade focaccia bread? You can store homemade focaccia for up to 3 days in a sealed plastic bag with excess air squeezed out, or in a sealed container. It’s great room temperature or you can reheat it in a 375 degree Fahrenheit oven until warm.

More homemade bread recipes

Making homemade bread is a fun hobby that makes delicious sides and sandwich bread for your weekly meals! Here are a few favorite bread recipes to try:

This focaccia recipe is…

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

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Focaccia Recipe

Perfect Focaccia Bread


  • Author: Sonja Overhiser
  • Prep Time: 12 hours
  • Cook Time: 35 minutes
  • Total Time: 12 hours 35 minutes
  • Yield: 18

Description

This focaccia recipe makes the perfect bread! It’s tall and fluffy, crispy on the outside with pillowy air pockets on the inside.


Ingredients

For the bread

  • 630 grams (4 ½ cups) bread flour
  • 1 ½ teaspoons active dry yeast
  • 2 teaspoons kosher salt
  • 532 ml (2 ¼ cups) warm water
  • 1 ½ tablespoons olive oil

For the brine

  • 2 tablespoons olive oil
  • 1 tablespoon water
  • 1 teaspoon kosher salt

For topping

  • Leaves from 2 rosemary sprigs

Instructions

  1. In a large bowl, stir together the flour, yeast and kosher salt. Add the warm water and 1 ½ tablespoons olive oil and stir with a wooden spoon until sticky dough is formed.  With wet hands, lift the bottom of the dough and wrap it over the top a few times, folding the dough to make a ball and to ensure all of the flour has been incorporated. Place the dough back in the bowl and cover the bowl tightly with plastic wrap or place in a large zip-top bag.
  2. Proof overnight at room temperature, preferably 12 to 16 hours. The dough will rise and double in size, and then collapse. (For example, we like to mix at 9:00 pm and start the baking process at 1:00 pm the next day.)
  3. After the rise, add a small drizzle of olive oil into a 9″ x 13″ baking pan and use your hands to spread it across the bottom. With your oiled hands, turn the dough into the baking pan and gently press and stretch the dough so that it is evenly distributed across the pan (take care not to smash all of the air out of the dough). It may take several times of stretching it out to reach the corners. Cover the pan with plastic wrap or a large zip-top bag and rest for 45 minutes.
  4. Preheat the oven to 425 degrees Fahrenheit with a pizza stone inside. You can still bake without the pizza stone, but it will yield an airier dough.
  5. In a small bowl, stir together the brine ingredients.
  6. Pour the brine over the puffy dough and lightly press your fingers into the dough, all the way across, to dimple the dough. Sprinkle with rosemary leaves.
  7. Bake immediately: place the pan on the pizza stone and bake for 30 to 35 minutes until golden brown on top. Cool completely before cutting. Store up to 3 days in a sealed plastic bag with excess air squeezed out or a sealed container. 
  • Category: Bread
  • Method: Baked
  • Cuisine: Italian
  • Diet: Vegan

Keywords: Focaccia, focaccia recipe, focaccia bread, focaccia bread recipe, best focaccia bread, recipe for focaccia bread

A Couple Cooks - Recipes worth repeating.

Best Grilled Vegetables

Here’s how to make grilled vegetables! Fire up the grill for the best summer side dish that goes with any…

A Couple Cooks – Recipes worth repeating.

Here’s how to make grilled vegetables! Fire up the grill for the best summer side dish that goes with any meal.

Grilled Vegetables

It’s grilling season! The grill brings a crisp char and irresistible smoky flavor to everything it touches. And don’t relegate it just to burgers or ribs. Make your side dish at the same time with these best grilled vegetables! This mix of veggies is delicious, colorful, and the best part: they all cook at approximately the same rate. Throw them together with a quick mix of balsamic, olive oil and a hint of rosemary, and you won’t be able to stop eating them.

Ingredients for grilled vegetables

You can grill just about any vegetable. At the same time, you can’t just throw them all and hoping for the best! Some vegetables are tougher than others, like carrots and potatoes. This type of vegetable needs to be parboiled before grilling. In this mix of best grilled vegetables, we’ve picked veggies that all cook with a similar timing. Here’s what you’ll need:

  • Baby bella mushrooms
  • Green beans
  • Red and orange bell peppers
  • Zucchini
  • Yellow squash
  • Red onion

Do vegetables work with this timing? Yes! You can try small florets of broccoli, asparagus spears, or small cubes of eggplant in this mixture.

Grilled vegetables

How to grill vegetables

All you really need to know about grilled vegetables, aside from which to pair together, is the grill temperature and timing. Memorize those few things, and then make this recipe on repeat all summer! For this recipe, you don’t even need a grill basket. You can throw these veggies right onto the grates! Here are the basic steps for how to grill vegetables (or jump to the recipe below):

  • Preheat a grill to medium high heat (that’s 375 to 450 degrees Fahrenheit).
  • Chop the vegetables into bite sized pieces. You can leave the green beans whole.
  • Mix with olive oil and kosher salt. See the quantities in the recipe below.
  • Grill 14 to 17 minutes with the vegetables directly on the grates, turning every few minutes as grill marks appear.

Optional: add a quick and easy sauce!

You can eat these grilled vegetables right off the grill and they taste incredible. Even better? Mix them with a quick mix of olive oil and balsamic vinegar to heighten the flavors. All you need is 1 tablespoon of each, and it adds just the right shine and hint of brightness to the veggies. We like to add 1 clove grated garlic and ½ teaspoon fresh rosemary to really bring out the flavors.

Grilled Vegetables

Or, serve with a dipping sauce!

You can also serve grilled vegetables with a dipping sauce! Creamy sauces like aiolis, honey mustard or even Green Goddess dressing make irresistible dips. Here are a few ideas:

More grilled vegetables recipes

Didn’t find what you’re looking for? Here’s a list of master recipes of how to grill any vegetable you want to cook: on its own! Infuse sweet smokiness into bell peppers. Try sizzling, meaty portobello mushrooms. Grill up some tender asparagus to go with your salmon. Even try grilled avocado or BBQ cauliflower for a unique twist! These truly are the best grilled vegetables to make at home…ready to make an appearance as an easy side dish at your next grilled meal.

Grilled main dishes & desserts to pair

Want to accessorize with these grilled vegetables? Here are some of our top grilled dinner ideas to pair…plus some tasty grilled desserts!

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Grilled Vegetables

Best Grilled Vegetables


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6

Description

Here’s how to make the best grilled vegetables! It’s the perfect easy side dish for grilled dinners. 


Ingredients

  • 8 ounces baby bella mushrooms, sliced in half
  • 8 ounces green beans
  • 2 bell peppers, sliced
  • 2 small zucchini or yellow squash, cut into bite sized triangles
  • 1 medium red onion, quartered
  • 3 tablespoons olive oil, divided
  • 1 1/4 teaspoon kosher salt, divided
  • 1 tablespoon balsamic vinegar
  • 1 garlic clove, grated
  • ½ teaspoon chopped fresh rosemary

Instructions

  1. Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit).
  2. Cut the vegetables. Toss them with 2 tablespoon olive oils and 1 teaspoon kosher salt. Add the vegetables directly to the grates and cook for 14 to 17 minutes, turning every few minutes as grill marks appear. When vegetables are tender, remove them to a bowl (if any pieces start to char early, remove to a bowl while remaining cook).
  3. Meanwhile, in a small bowl mix together 1 tablespoon olive oil and ¼ teaspoon salt with the balsamic vinegar, grated garlic and fresh rosemary. Once all the vegetables are cooked, pour the sauce onto the vegetables and toss. Serve immediately. 
  • Category: Side Dish
  • Method: Grilled
  • Cuisine: Vegetables
  • Diet: Vegan

Keywords: Grilled vegetables, Best grilled vegetables, How to grill vegetables

More summer recipes!

Summer is all about the grill! To go with these grilled vegetables, we’ve got lots more recipes, from grilled dinners to summer drinks:

A Couple Cooks - Recipes worth repeating.

Mediterranean Pasta Salad

This Mediterranean pasta salad recipe is bursting with fresh flavor! Mix up a batch as an easy side dish or…

A Couple Cooks – Recipes worth repeating.

This Mediterranean pasta salad recipe is bursting with fresh flavor! Mix up a batch as an easy side dish or quick lunch.

Mediterranean Pasta Salad

Here’s a colorful, fresh recipe that’s ideal for summer or anytime: Mediterranean pasta salad recipe! This instantly became a favorite summer side dish with its zingy, bright flavors. Imagine: cool cucumber, juicy tomatoes and peppery arugula, mixed with chewy pasta and salty pops of feta cheese. Hearty sundried tomato gives it an even more irresistible quality to each bite. We served it at a cookout where it got rave reviews, and leftovers are equally as tasty as a lunch idea! This one quickly jumped to the top of our favorite pasta salad recipes.

Ingredients in Mediterranean pasta salad

The concept of pasta salad is an American invention. The first macaroni salad recipe was published in 1914, and it’s spawned loads of variations since then! Mediterranean pasta salad is a thoroughly American concept starring flavors inspired by the region: tomatoes, cucumber, and feta cheese. Here are the ingredients you’ll need for this Mediterranean pasta salad recipe:

  • Fusilli (spirals) or other short-cut pasta
  • Cucumber
  • Cherry tomatoes
  • Sundried tomatoes
  • Artichoke hearts
  • Red onion
  • Baby arugula
  • Feta cheese
  • Mediterranean dressing: lemon juice, red wine vinegar, garlic, Italian seasoning, olive oil

The basic idea is simple: boil the pasta, chop the veggies, then toss with a simple Mediterranean-style dressing. It takes about 30 minutes to whip up, and it’s well worth the time.

Mediterranean Pasta Salad

Use any type of short cut pasta

This Mediterranean pasta salad works with any type of short-cut pasta noodle. We like it best with spirals, but it’s just as good with bowties or penne. Whatever the case, make sure to cook the pasta to al dente (see below). Here are a few other pasta shape ideas for mixing it up with this pasta salad:

  • Spirals (fusilli)
  • Bowties (farfalle)
  • Penne
  • Shells (conchiglie)
  • Orecchiette
  • Gemelli
  • Gigli
Mediterranean Pasta Salad recipe

Tips for cooking pasta to al dente

Al dente means “to the bite” in Italian: pasta that’s tender with a firm center. It’s extremely important to cook the pasta to al dente for a pasta salad: overcooked pasta turns out rubbery, soft and unappetizing. (Interestingly, it also has less nutrients and makes you less full.) Here are some tips on how to cook pasta to al dente:

  • Set your timer a few minutes before the package instructions indicate. The timing on many pasta packages indicates to cook the pasta too long. Start taste testing the pasta a few minutes before the package says to.
  • Taste test and look for small white fleck at the core. Catch it right when there’s a small white fleck at the core, or just when it disappears: then immediately drain the pasta. For pasta salad, we like to rinse the pasta in cool water until it cools down enough to make into the salad.

Make ahead and storage for Mediterranean pasta salad

This Mediterranean pasta salad recipe tastes best the day it is made, as as flavor-packed side dish. But you can also make it in advance and refrigerate until serving, or keep it refrigerated as a lunch idea to munch on throughout the week. Here are a few tips for storage:

  • Mediterranean pasta salad lasts for up to 5 days in the refrigerator. It’s ideal for making ahead or healthy lunches throughout the week.
  • Refresh the flavors before serving. Bring the salad to room temperature. Then stir in a drizzle of olive oil and a bit more crumbled feta cheese. You may or may not need an extra pinch of salt.
Mediterranean Pasta Salad

More pasta salad recipes

Love pasta salads? Us too. Try these fun pasta salad ideas:

This Mediterranean pasta salad recipe is…

Vegetarian. For vegan or plant-based, omit the feta cheese and add a bit more salt.

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Mediterranean Pasta Salad

Mediterranean Pasta Salad


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 5 to 6

Description

This Mediterranean pasta salad recipe is bursting with fresh flavor! Mix up a batch as an easy side dish or quick lunch.


Ingredients

  • 8 ounces fusilli pasta
  • 1/2 English cucumber, thinly sliced into half moons (2 cups)
  • 1 pint cherry tomatoes, sliced in half
  • ¼ cup sundried tomatoes, chopped
  • 1/2 can artichoke hearts, roughly chopped
  • 1 handful thinly sliced red onion
  • 2 cups baby arugula (optional)
  • 2 tablespoons lemon juice, plus zest of 1 lemon
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, grated (or ½ teaspoon garlic powder)
  • 1 teaspoon Italian seasoning or dried oregano
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • Fresh ground black pepper, to taste
  • 1 cup feta cheese crumbles (omit for vegan and add more salt)

Instructions

  1. Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions. Drain the pasta and run cool water over it until it’s room temperature.
  2. Meanwhile, slice the cucumber and tomatoes, chop the sundried tomatoes and artichoke hearts, and slice the onion.
  3. In a large bowl, whisk together the lemon zest, lemon juice, red wine vinegar, garlic, Italian seasoning, and kosher salt. Then whisk in the olive oil.
  4. Once the pasta is done, add it to the large bowl of dressing and toss with the chopped vegetables. Add the feta cheese and fresh ground black pepper and stir to combine. 
  5. Taste and add more salt to taste if necessary. Serve immediately. Stores up to 5 days refrigerated (leftovers taste great; allow to come to room temperature and add a swirl more olive oil or a bit more salt as necessary).
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Pasta Salad
  • Diet: Vegetarian

Keywords: Mediterranean pasta salad

A Couple Cooks - Recipes worth repeating.

Pesto Pasta Salad

This creamy pesto pasta salad recipe is easy and bursting with flavor! It’s the perfect easy summer side dish. What’s…

A Couple Cooks – Recipes worth repeating.

This creamy pesto pasta salad recipe is easy and bursting with flavor! It’s the perfect easy summer side dish.

Pesto Pasta Salad

What’s more a quintessential summer dish than a great pasta salad? Try this Pesto Pasta Salad recipe, which celebrates everything seasonal in summer! It features chewy bowties with pops of fresh cherry tomatoes, tangy artichokes and peppery baby arugula. Make a batch of fresh basil pesto or grab some at the store, then mix it up in to a creamy dressing to cover everything. This one was so irresistible, we couldn’t stop exclaiming how good it was after stuffing in each bite (and our 5 year old gobbled it up!).

Ingredients in this pesto pasta salad recipe

This pesto pasta salad recipe is simpler than most pasta salads because the ingredient list is short and sweet. The most important thing here? A high quality pesto. It’s best with homemade, but you can use purchased as well (see below for more). Here’s what you’ll need:

  • Bowties (farfalle) or other short-cut pasta
  • Canned artichoke hearts
  • Cherry tomatoes
  • Sliced pepperoncini
  • Baby arugula
  • Shredded Parmesan cheese
  • Basil pesto
  • Greek yogurt or sour cream
  • Mayonnaise
  • Salt
Pesto Pasta Salad

For the pesto: homemade vs storebought

This pesto pasta salad tastes the best when you make it with homemade basil pesto, with fresh summer basil! Of course, we know that’s not always possible. Here’s the thing about pesto: purchased pesto varies greatly between brands. Many purchased brands taste intensely acidic or have an odd aftertaste. Here’s what to know:

  • Homemade pesto has the best flavor! Basil Pesto is best homemade. You can also try Arugula Pesto or Kale Pesto.
  • Purchased pesto brands vary greatly in flavor: some are very acidic. We’ve experimented with lots of different brands: and they all have a different salt and acid level.
  • Squeeze packs of fresh pesto are now on the market, and some have better flavor than jars. Experiment to find one you love!

Notes on the pasta salad dressing

This pesto pasta salad has a deliciously creamy pasta salad dressing that you’ll adore, featuring both Greek yogurt, mayonnaise and pesto. We made this one creamy because we find that pesto on it own can become sticky and dry. Mixing it with a little yogurt and mayo helps it to coat the pasta better. Don’t want to use Greek yogurt? You can substitute sour cream instead.

Pesto

Use any type of short cut pasta

This pesto pasta salad works with any type of short cut pasta you have on hand! We like bowties for this one because of the look and the way that it distributes with the other ingredients. Here are some other types of short cut pasta that work well:

  • Bowties (farfalle): our favorite!
  • Spirals (fusilli)
  • Penne
  • Shells (medium-sized)
  • Orecchiette
  • Gemelli
  • Gigli

Make ahead and storage for pesto pasta salad

This pesto pasta salad is a great salad for a picnic or a barbecue! It tastes best immediately after making, but it does store well. If you make in advance and refrigerate, you may want to refresh the flavors before serving since pasta salad can lose some flavor while storing. Here’s what to know:

  • Pesto pasta salad lasts for up to 4 days in the refrigerator. It’s great for cookouts or healthy lunches throughout the week.
  • After refrigeration, make sure to refresh the flavors. Bring the salad to room temperature. Taste and see if you need to add a pinch of extra salt. If the pasta salad seems dry, add a dollop of sour cream, mayo or pesto to revive the creamy texture.
Pesto Pasta Salad Recipe

More pasta salad recipes

There’s nothing like a great pasta salad for a summer event, be it a barbecue, cookout or picnic! Here are a few more pasta salad recipes we love:

This pesto pasta salad recipe is…

Vegetarian.

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Pesto Pasta Salad

Pesto Pasta Salad


  • Author: Sonja Overhiser
  • Prep Time: 12 minutes
  • Cook Time: 8 minutes
  • Total Time: 20 minutes
  • Yield: 5 to 6

Description

This creamy pesto pasta salad recipe is easy and bursting with flavor! It’s the perfect easy summer side dish.


Ingredients

  • 8 ounces short cut pasta (we used farfalle)
  • 14 ounce can (8.5 ounce dry weight) quartered artichoke hearts, roughly chopped
  • 1 pint cherry tomatoes, cut in half
  • ⅓ cup sliced pepperoncini
  • 2 cups baby arugula
  • ¼ cup shredded Parmesan cheese
  • ⅓ cup basil pesto (homemade or purchased, or kale pesto or arugula pesto)
  • ¼ cup Greek yogurt or sour cream
  • 2 tablespoons mayonnaise
  • ¼ teaspoon kosher salt, plus more as desired

Instructions

  1. Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions. Drain the pasta and run cool water over it until it’s room temperature, then shake off any extra water.
  2. Prepare the vegetables: roughly chop the artichokes and slice the tomatoes.
  3. In a large bowl, mix the pesto, Greek yogurt, mayonnaise and kosher salt. Add the drained pasta, vegetables and Parmesan cheese and stir to combine. Taste and add another ¼ teaspoon salt depending on the saltiness of the pesto. Serve immediately or refrigerate for up to 3 days. (Allow to come to room temperature and if desired, add a pinch more salt. If the pasta salad seems dry, add a dollop of sour cream, mayo or pesto to revive the creamy texture.).
  • Category: Side dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Pesto pasta salad, pesto pasta salad recipe, pasta salad with pesto

A Couple Cooks - Recipes worth repeating.

Mango Salad with Lime

This bright mango salad recipe is sweet and zingy, starring the ripe fruit with fresh herbs and a honey lime…

A Couple Cooks – Recipes worth repeating.

This bright mango salad recipe is sweet and zingy, starring the ripe fruit with fresh herbs and a honey lime dressing.

Mango salad

Got ripe mangos and need a way to use them? Try this bright and beautiful Mango Salad recipe! There’s nothing like the honeyed sweetness of a juicy mango, and here’s a fresh way to accessorize it. Pair it with cool cucumber, crunchy bell pepper, and herbaceous mint and cilantro, then cover it all in a honey lime dressing. It’s irresistibly refreshing and a versatile side dish for any plate: ideal with fish, veggie mains or even tacos. It’s always a huge hit at our house: and we hope it will be at yours!

Ingredients in mango salad

You can build a mango salad in many different ways, but we love this simple pairing of colorful vegetables and a zingy dressing. The flavor profile is like mango salsa, but you can eat it in so many more ways! Here’s what you’ll need for this salad recipe:

  • Mangos
  • Red bell pepper
  • English cucumber: we prefer the mild flavor and bright green color of an English cucumber: and you don’t need to peel it! If you use a standard cucumber, make sure to peel it.
  • Red onion
  • Fresh mint: the fresh herbs make the dish! Seek out fresh mint if at all possible; don’t substitute dried. If it’s growing season, mint is easy to grow at home.
  • Fresh cilantro
  • Lime juice
  • Honey or maple syrup
  • Salt and pepper
Mango salad

How to cut a mango

The part that takes the longest in this mango salad? Cutting a mango! There are several ways to tackle this juicy fruit. Here’s our method for how to cut a mango:

  1. Cut around the pit: Stand the mango on its side, with the stem facing away from you. Using a large chef’s knife, cut around the pit on one side. Start about 1/4″ from the center, following the curve of the pit. Repeat the same cut on the other side of the pit.
  2. Use a pairing knife to score it into squares: Use a paring knife to score the mango into squares, taking care not to cut through the peel.
  3. Scoop it out with a spoon: Use a large spoon to scoop between the fruit and the peel to remove the diced mango.
How to Cut a Mango

Scale it up!

This mango salad recipe calls for 2 mangos. Want to scale it up slightly, or have more mangos to use? You can use the same quantities of all the ingredients, but use 3 mangos instead. Taste and add more salt to taste. You can also add a hint more lime if you’d like.

Ways to serve mango salad

Mango salad is so versatile and works with many styles and types of dishes! Here are a few ideas to get your wheels turning:

Mango salad

More mango recipes

Craving more recipes with this sweet fruit? Here are a few more to try:

This mango salad recipe is…

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

Print
Mango salad

Mango Salad with Lime


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

Description

This bright mango salad recipe is sweet and zingy, starring the ripe fruit with fresh herbs and a honey lime dressing.


Ingredients

  • 2 ripe mangos* (2 cups)
  • 1 red bell pepper (1 cup diced)
  • 1/2 English cucumber (1 cup chopped)
  • 1/4 red onion (¼ cup thinly sliced)
  • ¼ cup chopped fresh mint
  • 2 tablespoons chopped cilantro
  • 3 tablespoons lime juice (1 large or 2 small)
  • 1 tablespoon olive oil
  • ½ tablespoon honey or maple syrup
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper

Instructions

  1. Chop the mangos. Dice the bell pepper. Chop the English cucumber. Thinly slice the red onion. Chop the mint and cilantro. Place them all in a medium bowl.
  2. In a small bowl, mix the lime juice, olive oil, and honey or maple syrup. Add to the bowl with the mango and vegetables, then add the kosher salt and mix to combine. Lasts up to 3 days refrigerated.

Notes

*For a larger salad, use 3 ripe mangos and add more salt to taste.

  • Category: Side dish
  • Method: No cook
  • Cuisine: Salad
  • Diet: Vegan

Keywords: Mango salad

A Couple Cooks - Recipes worth repeating.

Watermelon Feta Salad

Watermelon feta salad is the ultimate fresh summer treat! Sweet melon with salty cheese is laid back and perfect for…

A Couple Cooks – Recipes worth repeating.

Watermelon feta salad is the ultimate fresh summer treat! Sweet melon with salty cheese is laid back and perfect for the season.

Watermelon feta salad

Here’s the best recipe for when watermelon is in season, hands down: Watermelon Feta Salad! This classic combination of sweet juice melon and salty cheese is one of summer’s great pleasures. This summer salad has grown to massive popularity in recent years, and for good reason: it’s fast and easy to make, and has a lazy, laid-back vibe that screams flip flops, pool parties, and picnics.

What is watermelon feta salad?

Watermelon feta salad combines fresh cubed watermelon with feta cheese, and is often topped with olive oil or a quick vinaigrette. The origin of this salad may be Egyptian in origin, and it’s consumed in the Middle East and Mediterranean regions.

Why it works? It’s a refreshing dish for hot weather, and highlights the pairing of sweet fruit with salty cheese, an age old tradition in these cuisines. So while you may see it all over Pinterest: no, it was not invented by social media influencers!

Watermelon feta salad

Ingredients for watermelon feta salad

This watermelon feta salad recipe was the very first recipe we ever wrote for this website, back in August 2010. So much has changed since then, of course. But this salad recipe has grown massively in popularity! You’ll often see this type of recipe at summer potlucks and cookouts. Some recipes use a quick vinaigrette to dress the watermelon, but we like a simple drizzle of olive oil. Here are the watermelon feta salad ingredients:

  • Ripe watermelon
  • Feta cheese
  • Fresh herbs: basil or mint
  • Olive oil
  • Salt and pepper

The best part of this concept is you barely need to measure. Cube the watermelon, drizzle with oil, and sprinkle with herbs. It’s that easy! We prefer the fresh bite of a watermelon feta mint salad, but it’s nearly as delicious with fresh basil.

How to find a ripe melon (important!)

Because this watermelon feta salad is so simple, it’s important that you buy the best quality ingredients. An unripe watermelon tastes bitter and flat: not at all what you need for this salad! Here’s how to select a great ripe fruit:

  • Shop in watermelon season. It’s the only sure way we’ve found to get a great fruit.
  • Look for the field spot. Most watermelons should have a patch on the bottom, which is where they were resting on the ground before being picked. If the patch is yellow, the watermelon is ripe (if it’s white, it’s unripe).
  • Look for a watermelon that feels heavy for its size. That means there’s lots of juice inside! Honestly this one is hard to assess in the grocery, but keep it in mind when you’re shopping.
Watermelon feta mint salad

Buying the best feta cheese

Equally as important is the feta cheese you purchase. Skip the pre-crumbled stuff, and go for a block of full-fat feta cheese. This kind of feta has the best flavor, and it’s most like the feta served in Greece.

You also want to avoid feta that’s made from cow’s milk, as that’s not true feta. It crumbles more easily, which isn’t what you want. Feta from Greece has incredible flavor if you can find it! We’ve been able to locate Greek feta at our local grocery store.

Storage and make ahead instructions

This watermelon feta salad is best freshly made, so we have a few tips for making it ahead:

  • Cut the watermelon and store it separately. Cut watermelon releases a lot of liquid. So the best way to make this salad in advance is to cut the watermelon into cubes and store it separately. Then make up the salad right before serving.
  • Leftovers store up to 2 days. However, this salad is sub-optimal as leftovers because it releases so much juice. It does work, but it’s better for laid back lunches than impressing dinner guests.
Watermelon feta salad

Variations on watermelon feta salad

There are lots of variations on watermelon feta salad, swapping in different cheeses, herbs, and dressings. Here are a few options:

  • Mint and lime: This Watermelon Mint Salad is a favorite variation! Add lime juice and mint, and skip the feta entirely.
  • Cucumber: Add cucumber for Watermelon Cucumber Salad. The cooling veggie pairs well with melon.
  • Onion: Add red onion slivers or minced shallot for a hint of savory spice
  • Baby arugula: Add baby arugula for a fluffy texture

More watermelon recipes

Watermelon feta salad is one of our top ideas for using this summery melon! But there are many more great ways to use this summer fruit. Here are some top watermelon recipes to try next:

This recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, go to Watermelon Salad with Mint.

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Watermelon feta salad

Watermelon Feta Salad


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 4 to 6 servings

Description

Watermelon feta salad is the ultimate fresh summer treat! Sweet melon with salty cheese is laid back and perfect for the season.


Ingredients

  • 8 cups cubed ripe seedless watermelon (5 pounds or 1/2 medium watermelon)
  • 1 tablespoon olive oil
  • 2 ounces feta cheese, crumbled
  • 4 basil or 6 mint leaves, minced
  • Lemon zest (optional)
  • 1 pinch kosher salt, for garnish
  • Fresh ground black pepper (optional)

Instructions

  1. Chop the watermelon and arrange it on a platter. Drizzle with olive oil. Sprinkle with feta crumbles, basil or mint, and kosher salt. Add lemon zest or black pepper if desired.
  2. Serve immediately. If making ahead, refrigerate the cubed watermelon separately: it releases a large amount of water after it is cut. Then assemble the salad right before serving. Leftovers store for up to 2 days.
  • Category: Salad
  • Method: Raw
  • Cuisine: Salad
  • Diet: Vegetarian

Keywords: Watermelon feta salad, watermelon feta mint salad

A Couple Cooks - Recipes worth repeating.

Barley Salad with Lemon

This barley salad is irresistibly fresh and tasty! Pair the whole grain with crunchy veggies and cover in a lemon…

A Couple Cooks – Recipes worth repeating.

This barley salad is irresistibly fresh and tasty! Pair the whole grain with crunchy veggies and cover in a lemon and olive oil dressing.

Barley Salad

Here’s a unique grain salad that you won’t be able to resist: try Barley Salad! To be fair, barley isn’t often the star in a salad; typically trendier grains like quinoa and farro rein supreme. But this whole grain is absolutely ideal: its chewy texture and nutty flavor are the perfect contrast to crunchy veggies, garlic, herbs, and lemon olive oil dressing. On first bite, we were both smitten…and a bit surprised, honestly: it’s weirdly delicious! It’s our new favorite for cookouts, picnics, and make-ahead lunches.

Ingredients for barley salad

This barley salad is a Mediterranean-style salad featuring crunchy veggies, herbs, feta cheese, lemon and olive oil. It’s quick and simple to put together, with the formula: make the grain, chop the veggies, and add the dressing. You’ll need about 30 minutes and these ingredients to put it together:

  • Pearl barley: see below for more about types of barley
  • Garlic
  • Shallot
  • Cherry tomatoes
  • Bell pepper
  • Fresh herbs: we used parsley and basil
  • Feta cheese crumbles
  • Lemon juice and lemon zest
  • Olive oil
  • Salt and pepper

Types of barley

There are two types of barley you can use for this barley salad: hulled and pearl. The difference is similar to white rice vs brown rice: like brown rice, hulled barley has less of the grain removed. We like using pearl here because it cooks faster, but some people prefer the nutritional profile of hulled. However, the nutritional differences between the two aren’t very significant! Pearl barley is still a great source of protein and fiber.

  • Hulled barley has just the outer husk of the grain removed, so it has more fiber than the pearl variety. It’s darker in color and takes about 1 hour to cook.
  • Pearled or pearl barley is the more common form that has the outer husk and bran layers removed. It takes less time to cook, about 30 minutes. It’s still very nutritious.

How to make barley salad: a few tips

This barley salad is quick and easy to mix up! There are just a few things to know:

  • Spread the cooked barley onto a baking sheet to cool. Spreading out the grains in a single layer makes them cool faster. To speed up the process, you can pop the sheet in the freezer for a few minutes to get the grains to come to room temperature.
  • You can also cook the barley in advance. Simply refrigerate 1 to 2 days until you’re ready to make the salad.
  • Use fresh herbs like parsley, basil or other. The easiest is to use all parsley: but you can also use a mix! We used parsley and basil. Other good options are dill or mint.

Storage info

This barley salad keeps well, so it’s perfect for make-ahead lunches or picnics! Store it refrigerated for up to 5 days. The flavor is best right away but tastes great after refrigeration; you may need to revive the flavors with a pinch or two of salt.

More grain salad recipes

Love a good grain salad? Here are a few more ways to make a tasty salad with whole grains:

This barley salad recipe is…

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

Print
Barley Salad

Barley Salad with Lemon


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 side dish servings

Description

This barley salad is irresistibly fresh and tasty! Pair the whole grain with crunchy veggies and cover in a lemon and olive oil dressing.


Ingredients

  • 1 cup pearl barley
  • ¾ teaspoon kosher salt, divided
  • 1 large garlic clove, minced
  • 1 shallot, sliced
  • 1 cup cherry tomatoes, sliced into quarters
  • 1 bell pepper, diced (or 1/2 yellow and 1/2 red)
  • ¼ cup chopped fresh parsley or mix of herbs (we used parsley and basil)
  • ½ cup feta cheese crumbles (omit for vegan and add more salt to taste)
  • 2 tablespoons lemon juice, plus zest of ½ lemon
  • 1 tablespoon olive oil
  • Fresh ground black pepper

Instructions

  1. Place the barley in a saucepan or pot with 3 cups water and ¼ teaspoon kosher salt. Bring to a boil, then reduce the heat and simmer 25 to 30 minutes (or 45 to 1 hour if using hulled barley; you can add more water if the pan becomes dry).
  2. Drain any excess water. Place the barley in a single layer on a baking sheet and allow to cool for a few minutes (pop it in the freezer for 2 minutes to speed up the process and get the grains to room temperature).
  3. Meanwhile, mince the garlic and slice the shallot. Slice the cherry tomatoes in quarters. Dice the bell pepper. Chop the dill and mint.
  4. When the barley is done resting, place it in a large bowl with the chopped vegetables and herbs. Add the feta cheese crumbles, lemon juice and zest, the remaining 1 tablespoon olive oil, ½ teaspoon kosher salt, and a few grinds of black pepper. Mix gently to combine.
  5. Serve immediately or refrigerate for up to 5 days (flavor is best right away but tastes great after refrigeration; you may need to revive the flavors with a pinch or two of salt).
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Barley salad

A Couple Cooks - Recipes worth repeating.