TOMATO SOUP RECIPEI get so excited to make our Tomato Soup Recipe every year! My favorite time to make it is the very end of summer leading into fall. I’m able to find the best, super ripe and sweet roma tomatoes this time of year, which makes th…
This bright and fresh Mediterranean Coleslaw has a light lemony dressing (no mayo!) and a medley of crunchy and colorful vegetables.
HELLO, NEW FAVORITE! Sorry about the caps, but I’m really excited about this Mediterranean Coleslaw. It’s so freaking delicious. This coleslaw is actually very similar to my Marinated Cauliflower Salad, but with a coleslaw (shredded cabbage and carrot) base instead of cauliflower, and a more lemon-y dressing. It’s fresh, crisp, colorful, and the perfect side dish for dinners or potlucks!
What is Colesaw Mix?
This recipe uses bagged “coleslaw mix” that you can purchase in most grocery stores in the U.S. It’s simply a mix of shredded green cabbage and carrots. While I don’t use convenience products like this often, I find that coleslaw mix is extremely convenient, usually very inexpensive, and doesn’t leave me with ½ head of leftover cabbage.
If you do want to use fresh cabbage, you’ll need about six cups of shredded cabbage (loosely packed) and one shredded carrot.
What to Serve with Mediterranean Coleslaw
How Are The Leftovers?
As with any coleslaw, the cabbage will begin to wilt as it is refrigerated. I enjoyed the leftovers of this coleslaw for about two days before it got a little too limp for my tastes. You’ll definitely want to give it a stir every time before serving to make sure the dressing and all the flavors get redistributed.
Lemon Garlic Vinaigrette
- 1/4 cup olive oil $0.42
- 1/4 cup lemon juice $0.18
- 1/2 tsp garlic powder $0.05
- 1 tsp dried oregano $0.10
- 1/4 tsp salt $0.02
- 1/4 tsp freshly cracked black pepper $0.02
- 16 oz. coleslaw mix (shredded cabbage and carrots) $1.69
- 1/2 red bell pepper, diced $0.75
- 1/4 cup chopped parsley $0.23
- 1 2.25oz. can sliced black olives $1.50
- 1/2 12oz. jar banana pepper rings $1.00
- 2 oz. feta, crumbled $1.25
- Prepare the lemon garlic vinaigrette first. Combine the olive oil, lemon juice, garlic powder, oregano, salt, and pepper in a bowl or jar. Whisk until combined, or close the jar and shake until combined. Set the dressing aside.
- Dice the bell pepper and chop the parsley. Add the coleslaw mix (shredded cabbage and carrots), bell pepper, black olives (drained), banana peppers, feta, and parsley in a large bowl.
- Pour the vinaigrette over the salad ingredients then toss until everything is combined and coated in dressing. Let the slaw sit for 15 minutes before serving. Stir one last time just before serving to redistribute the vinaigrette.
How to Make Mediterranean Coleslaw – Step by Step Photos
Prepare the lemon garlic vinaigrette first. Combine ¼ cup olive oil, 1/4 cup lemon juice, 1/2 teaspoon garlic powder, 1 teaspoon dried oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl or jar. Whisk until combined, or close the jar and shake until combined. Set the dressing aside.
Dice ½ a red bell pepper and chop about ¼ cup fresh parsley. Drain the black olives. Add one 16oz. bag coleslaw mix (shredded cabbage and carrots) to a large bowl along with the bell pepper, parsley, black olives, about ½ jar of banana peppers, and 2 oz. crumbled feta.
Pour the prepared lemon garlic vinaigrette over the salad ingredients in the bowl.
Toss the ingredients together until everything is combined and coated in the vinaigrette. Let the salad sit for about 15 minutes for the flavors to combine, then toss once again before serving.
These loaded smashed potatoes are boiled until tender and fluffy, baked until golden and crispy, and piled high with toppings!
Um, if you’ve never had smashed potatoes before, let this be a sign from the universe that you need to make them immediately. These tasty little taters are boiled until fluffy and tender on the inside, then smashed and baked until crispy on the outside. Then I went one step further (because of course I did) and loaded them up with my favorite baked potato fixins’. These Loaded Smashed Potatoes are everything I’ve ever wanted.
What Kind of Potatoes Work Best for Smashed Potatoes
I highly suggest splurging a little on small baby potatoes, the kind that are about the size of a golf ball. They cook quickly and have the perfect skin to flesh ratio to make these smashed potatoes just right. Plus, they are always so smooth and creamy on the inside.
Loaded Potato Topping Ideas
I kept my smashed potato toppings fairly simple because I like to work with what I have on hand. I seasoned with some Everything Bagel Seasoning, then topped with cheddar, sour cream, and green onion. Here are some other toppings you can try:
- BBQ Sauce
- French Fried Onions
- Chopped Sweet Onion
- Blue Cheese
- Spinach Dip
If you can’t find everything bagel seasoning at a store, here is a recipe for homemade everything bagel seasoning. Or, if you want to use something else, you could use Montreal Steak Seasoning (a similarly chunky seasoning mix), or maybe a little ranch seasoning (mix with the oil before brushing onto potatoes). Another option is to do a simple classic mix of garlic powder, smoked paprika, salt, and pepper.
What to Serve with Smashed Potatoes
The classic flavors in these smashed potatoes go with so many different meals and they can add a fun twist to your usual “meat and potatoes” dinner. Try them with my Baked Chicken Drumsticks, Honey Mustard Chicken Wings, Brown Sugar Roasted Pork Loin, Easy BBQ Chicken Sandwiches, or Homemade Chicken Nuggets. Or just serve them on their own as a snacky-snack for movie night or something. ;)
Loaded Smashed Potatoes
- 1.5 lbs. baby potatoes $2.99
- 2 tsp salt (for the boiling water) $0.05
- 2 Tbsp olive oil $0.32
- 1/2 Tbsp everything bagel seasoning $0.15
- 1 cup shredded cheddar $0.85
- 1/3 cup sour cream $0.39
- 2 green onions, sliced $0.22
- Place the baby potatoes in a large pot and add enough water to cover the potatoes by one inch. Add 2 tsp salt to the water.
- Place a lid on the pot and bring the water up to a boil over high heat. Boil the potatoes for about 10 minutes, or until they are very tender. You can test the tenderness by piercing the potatoes with a fork. They need to be very tender so they smash easily.
- While the potatoes are boiling, preheat the oven to 425ºF. Line a large baking sheet with parchment paper. Combine the olive oil and everything bagel seasoning in a small bowl.
- Drain the potatoes and let them cool for about few minutes, then transfer them to the baking sheet. Use a heavy-bottomed glass or a potato masher to smash each potato until it's relatively flat.
- Brush the olive oil and seasoning over the surface of the smashed potatoes
- Bake the smashed potatoes in the preheated 425ºF oven for about 30 minutes, or until the edges are golden brown and crispy.
- Remove the potatoes from the oven, then top with the shredded cheese. Return them to the oven for a few more minutes, or just until the cheese is melted.
- Finally, top each potato with a tiny dollop of sour cream and sliced green onions, then serve!
How to Make Loaded Smashed Potatoes – Step by Step Photos
Place 1.5 lbs. baby potatoes in a pot and add enough water to cover them by one inch. Also add 2 tsp salt to the water to season the potatoes as they cook. Place a lid on the pot and bring the water up to a boil over high heat. Boil the potatoes for about 10 minutes, or until they are very tender (test with a fork). Drain the potatoes in a colander.
While the potatoes are boiling, preheat the oven to 425ºF. Line a large baking sheet with parchment paper. Combine 2 Tbsp olive oil and ½ Tbsp everything bagel seasoning in a small bowl.
Transfer the drained potatoes to the baking sheet and use a heavy-bottomed glass to smash them until they’re sort of flattened.
Brush the oil and seasoning over the surface of the smashed potatoes.
Bake the smashed potatoes in the preheated 425ºF oven for about 30 minutes, or until they’re golden brown and crispy on the edges. Then remove them from the oven and top with shredded cheese (about 1 cup total). Return them to the oven for a few more minutes to melt the cheese.
Once the cheese is melted, remove them from the oven again and top each potato with a tiny dollop of sour cream, then sprinkle sliced green onions over top.
Use what you have on hand to build an ultimate veggie sandwich packed with color, flavor, and texture. Eat the rainbow!
I love a good veggie sandwich. There are so many colors, textures, and flavors in every bite that it’s just beyond satisfying. And, because they’re super flexible, you can build an ultimate veggie sandwich using odds and ends of things you may already have in your fridge. And that is one of the most valuable characteristics of a recipe or meal when it comes to eating on a budget.
This is going to be more of a how-to than a recipe because it’s so extremely flexible and it’s unlikely that you’ll end up using the exact same mix of ingredients as I did. For that reason, and because some of these ingredients are nearly impossible to accurately measure let alone calculate the cost of, I didn’t do a cost breakdown this time. But I’m willing to bet that it cost me less than shelling out $8 for a veggie sandwich at a deli!
I will put a recipe card with my exact sandwich ingredients below for anyone who is interested in trying to duplicate the exact sandwich pictured.
Step 1: Choose Your Bread
I suggest a good, hearty bread for veggie sandwiches, like wheat bread, sourdough, focaccia, or ciabatta. You need something that can hold up to the hefty texture of the vegetables without ripping and something that will provide a little weight in your stomach next to all those lightweight veggies. If you want to make your own bread, no-knead bread or focaccia would be awesome.
You could also make your veggie sandwich into a wrap using an extra-large tortilla. A pita pocket might work too, but it might be difficult to squeeze all those veggies in without it ripping.
The sandwich in the photos was made using Dave’s Killer Bread, Good Seed flavor. It was my first time trying this bread and while it was strong enough for the sandwich, it was a little softer than I’d prefer and the flavor was a bit too sweet for my liking.
Step 3: Choose Your Spread
Using some sort of sandwich spread adds moisture, flavor, and a little fat, which gives the sandwich a more satisfying mouthfeel.
I whipped up a quick scallion cream cheese that was basically a scaled-back version of my Scallion Herb Cream Cheese Spread. I just mixed together 2oz. cream cheese with one sliced green onion, ½ tsp lemon juice, ⅛ tsp garlic powder, ⅛ tsp dried dill, and a pinch of salt.
Other good sandwich spread options include:
- Mayo (or a pesto-mayo mix)
- Thick salad dressings, like ranch or green goddess
Step 4: Add Cheese (Optional)
Since my spread was technically a cheese, I didn’t add any extra cheese. A little cheese can go a long way toward making a veggie sandwich very filling. Here are some good cheese options for veggie sandwiches:
- White cheddar
- Goat cheese (chevre)
- Fresh mozzarella
Step 5: Pile On the Veggies!
And here’s where you can start to get really creative! I pulled a lonely carrot out of my produce drawer, grabbed a handful of leftover fresh spinach, sliced up a cucumber and tomato, and used the leftover half of a red bell pepper that I had from the day before. Oh, and I added some alfalfa sprouts because I love the texture they bring to the sandwich! Here are some other vegetables you can add:
- Sliced button mushrooms or grilled portobello
- Coleslaw (this would act like a veggie-spread combo ingredient)
- Red onion
- Roasted red peppers
- Fresh or grilled zucchini
- Roasted beets (sliced thin)
- Sauer kraut
- Fresh herbs like parsley or cilantro
- Broccoli (chopped fine)
You’ll want to slice most of your vegetables thinly, which helps keep everything packed together tightly. For hard vegetables, like the carrot I used, it’s helpful to chop or shred them into very small pieces. I used a cheese grater to grate my carrot, but something like broccoli I would just chop finely.
Step 6: Top with Extras
With so many veggies piled onto one sandwich, a little extra ✨spice✨ is never a bad idea. I always like to add some salt and freshly cracked pepper to my tomato layer, but you can also add things like Italian herbs, sunflower seeds, everything bagel seasoning, crushed red pepper, furikake, or nutritional yeast.
Veggie Sandwich Ideas
Before we get into exactly what was on the sandwich pictured above, here are a few other fun veggie sandwich combo ideas:
- The Green Goddess: Green goddess dressing, spinach, sprouts, cucumber, avocado, feta on any bread.
- The Roasted Veggie: Hummus, roasted red peppers, roasted portobellos, roasted zucchini, feta, everything bagel seasoning, on any bread.
- The “Pizza”: Marinara, grilled or roasted eggplant or portobello, Italian seasoning, salt and pepper, black olives, red onion, fresh mozzarella, on ciabatta bread.
- Coleslaw Sandwich: Creamy coleslaw, tomato, Swiss or havarti, salt and pepper, on sourdough.
The Ultimate Veggie Sandwich
Scallion Cream Cheese
- 2 oz. cream cheese
- 1 green onion, sliced
- 1/2 tsp lemon juice
- 1/8 tsp garlic powder
- 1/8 tsp dried dill
- 1 pinch salt
- 2 slices hearty bread
- 6 slices cucumber
- 2 slices tomato
- 1 handful spinach
- 1 carrot, shredded
- 1/2 red bell pepper
- 1 handful alfalfa sprouts
- 1 pinch salt
- 1 pinch pepper
- Whip the ingredients for the scallion cream cheese together in a small bowl (I used a fork).
- Lightly toast the bread. Spread the cream cheese over one side of each pieces of bread.
- Pile the vegetables onto the bread, then close. Slice in half and enjoy.
Got Leftover Ingredients?
If you think a salad can’t fill you up, think again. This awesomely crunchy and flavorful Kale and Chicken Salad is chock full of juicy chicken breast, almonds, celery, and lots of fiberlicious kale to keep your belly full. And flavor? Oh don’t worry, I haven’t forgotten about the flavor. A tangy, sweet, and creamy […]
If you think a salad can’t fill you up, think again. This awesomely crunchy and flavorful Kale and Chicken Salad is chock full of juicy chicken breast, almonds, celery, and lots of fiberlicious kale to keep your belly full. And flavor? Oh don’t worry, I haven’t forgotten about the flavor. A tangy, sweet, and creamy honey Dijon dressing drenches the salad in tons of flavor. Throw a few sweet golden raisins on top for a pop of sweetness and you’ve got salad magic. And the best part? All of these ingredients hold up well to refrigeration, so this salad is perfect for your weekly meal prep. 🙌
Originally posted 7-28-2014, updated 8-16-2021.
If you love regular chicken salad, I think you’ll love this kale and chicken salad as well. It has all the same flavors as traditional chicken salad, but the ingredients are piled onto a bed of greens and the dressing is made slightly thinner so that it’s pourable instead of acting like a thick binder. And just as with regular chicken salad, there is a lot of room for customization here, so keep reading for some ideas.
Can I Use Different Greens?
Sure! If you’re not into kale, you can swap it out with your favorite greens. I think a crunchy green like Romaine or finely shredded cabbage would probably be best, but you could use any green that you like to use for fresh salads.
What Kind of Chicken to Use
I used plain chicken breast that I cooked quickly in a skillet and then diced, but you can take a shortcut and use store-bought rotisserie chicken instead. You’ll need about 1.5 cups of chopped cooked chicken for this recipe.
I love the mildly sweet golden raisins in this recipe, but you could swap them out with dried cranberries, chopped apples for more crunch, or even fresh grapes (sliced).
If you don’t want to make your own homemade dressing for this salad, a store-bought honey mustard or poppyseed dressing would be awesome with the flavors in this salad.
How to Meal Prep Kale and Chicken Salad
The sturdy, crunchy nature of the ingredients in this salad means that it holds up extremely well to refrigeration without much effort. I would store the dressing on the side just to maintain maximum crunch-factor, but other than that, all of the ingredients can be stored together in single-serving containers. The prepped salads will stay good in the fridge for about 3-4 days.
Crunchy Kale and Chicken Salad
- 1.5 cups chopped cooked chicken $4.33
- 6 cups chopped kale $1.25
- 1 cup chopped celery $0.37
- 1/3 cup sliced or slivered almonds $0.79
- 1/3 cup golden raisins $0.47
- 1/2 cup mayonnaise $0.50
- 3 Tbsp apple cider vinegar $0.18
- 1.5 Tbsp honey $0.27
- 1/2 Tbsp Dijon mustard $0.09
- 1/4 tsp salt $0.02
- 1/4 tsp Freshly cracked black pepper $0.02
- Chop the cooked chicken into small, bite-sized pieces. Clean the celery and chop into similar small bite-sized pieces.
- Remove the kale from the stems, tear it into 1-2 inch pieces, rinse well in a colander, and drain well.
- To make the dressing, whisk together the mayonnaise, vinegar, honey, Dijon, salt, and pepper.
- To build the salad, start with a base of kale, top with the chopped chicken and celery, almonds, and raisins. Drizzle the dressing over top, toss until everything is coated, then enjoy.
How to Make Crunchy Kale and Chicken Salad – Step by Step Photos
You can us any pre-cooked chicken for this recipe and you’ll need about 1.5 cups once chopped. I used one chicken breast (⅔ lb. total) that I filleted into two thinner pieces so that it would cook quickly in a skillet. Once browned on the outside and cooked through, I simply let it cool for 5-10 minutes and then chopped it into small pieces.
While my chicken was cooling, I made the dressing. This dressing is very similar to a dressing you’d use for chicken salad, but it’s a little bit thinner so it’s pourable and will easily coat all of the kale. In a bowl, whisk together ½ cup mayonnaise, 3 Tbsp apple cider vinegar, 1.5 Tbsp honey, ½ Tbsp Dijon mustard, ¼ tsp salt, and ¼ tsp freshly cracked pepper. Set the dressing aside.
Next, prep the kale. I used bagged kale that comes pre-chopped because it’s super convenient and just about the same price as bunched kale. If your kale is still on the stem, simply pull it off the stem and tear it into 1-2 inch pieces. Rinse it in a colander and then let it drain well. Watery salad is never good. I used ½ of a one-pound bag, or about 6 cups of chopped leaves.
Next, dice two ribs of celery, or about 1 cup once chopped.
Chop the cooked chicken to similar sized pieces (about 1.5 cups chopped).
Then just build your salad(s)! You can either build one large salad or build it as four smaller single-serving portions. Start with your bed of chopped kale, then add the chopped chicken and celery…
Then add ⅓ cup almonds (sliced or slivered) and ⅓ cup golden raisins.
Pour your dressing over top just before serving.
Toss to coat everything in dressing and enjoy! (I added a little extra cracked black pepper on top because I love pepper!)
BEER BATTERED ONION RINGSI’m not sure if I know a single person that doesn’t like Beer Battered Onion Rings (same goes for French fries). Seriously though, what isn’t there to enjoy about onion rings? When made well, they’re lig…
Colorful oven-roasted vegetables, black beans, fresh cilantro, and lime come together to make a vibrant soup that’s great any time of year.
I’ll just admit it. I love salsa so much that sometimes I wish I could eat it with a spoon as if it were soup. So that’s basically what I did. I made a homemade salsa with roasted vegetables, combined it with black beans to make the soup more filling, and added some fresh cilantro and lime to freshen things up. This soup is colorful, flavorful, and is giving me all the salsa vibes. I wouldn’t even say no to crushing some tortilla chips on top of the bowl!
Originally posted 12-13-2010, updated 8-11-2021.
This soup is based off of my Fire Roasted Salsa recipe, which is one of my absolute favorite salsa recipes. It’s made with fresh vegetables that are oven roasted until they’re all sweet and caramelized on the edges. The flavor is absolutely amazing!
Add More to Your Soup
You know I love flexible recipes, and this black bean and roasted salsa soup is no exception. You can have tons of fun by adding ingredients or toppings to make it your own. Here are some ideas:
- For a creamier soup, stir in some cream, sour cream, plain yogurt or cream cheese
- Add a few chipotle peppers in adobe sauce for a smokier, spicier soup
- If you’re in a meaty mood, chorizo would be a perfect addition
- Top the soup with a variety of garnishes:
- Sour cream
- Shredded cheese
- Crushed tortilla chips
- Green Onion
- Pico de gallo
- Lime wedges
What to Serve with Roasted Salsa Soup
I served my soup as a main with some Cheddar Jalapeño Cornbread on the side, but this soup would also be great served as a side with Chipotle Lime Chicken and Rice, Green Chile Chicken Enchiladas, or Black Bean and Avocado Enchiladas.
Black Bean and Roasted Salsa Soup
- 6 Roma tomatoes $1.43
- 1 yellow onion $0.28
- 1 red bell pepper $1.50
- 1 jalapeño $0.07
- 4 cloves garlic $0.32
- 2 poblano peppers $1.44
- 2 Tbsp cooking oil $0.08
- 1/2 cup fresh cilantro $0.20
- 2 15oz. cans black beans $1.60
- 3 cups vegetable broth, divided $0.39
- 1/2 tsp ground cumin $0.05
- 3/4 tsp salt $0.04
- 1 lime $0.67
- Preheat the oven to 400ºF. Slice the Roma tomatoes in half. Cut the yellow onion into chunks. Remove the stem and seeds from the red bell pepper and jalapeño, then cut them in half. Peel the garlic. Leave the poblano peppers whole. Place the tomatoes, onion, red bell pepper, jalapeño, and poblano on a large baking sheet. Drizzle cooking oil over top, then toss until everything is coated.
- Roast the vegetables in the preheated oven for about 45 minutes, or until they are well browned on the edges, stirring once half-way through.
- Remove the poblano peppers from the baking sheet and allow them to cool slightly. The skin should be blistered and easily peeled from the pepper. Remove the skin, then open the peppers and scrape out the seeds.
- Add the roasted vegetables and fresh cilantro to a food processor or blender and pulse until the vegetables are about half-puréed. Pour the vegetable mixture into a large soup pot.
- Drain the canned beans and add them to the food processor with 1 cup of vegetable broth. Pulse until the beans are puréed. Pour the puréed beans into the soup pot along with the remaining 2 cups vegetable broth and cumin.
- Stir the contents of the soup pot until everything is evenly combined. Turn the heat on to medium, and bring the soup up to a simmer. Allow the soup to simmer for about 10 minutes.
- Taste the soup and add salt to taste (about ¾ tsp). Squeeze about 1 Tbsp juice from the lime and add stir that into the soup as well. Taste and adjust the lime or salt to your liking.
How to Make Black Bean and Roasted Salsa Soup – Step By Step Photos
Preheat the oven to 400ºF. Slice 6 Roma tomatoes in half. Cut one yellow onion into chunks. Cut one red bell pepper and one jalapeño in half, then scrape the seeds out. Peel four cloves of garlic. Leave 2 poblano peppers whole. Add all the vegetables to a large baking sheet, then drizzle 2 Tbsp of your favorite cooking oil over top. Toss until the vegetables are well coated in oil.
Roast the vegetables in the preheated oven for about 45 minutes, or until they’re well browned on the edges, stirring once halfway through.
Remove the poblano peppers from the baking sheet and allow them to cool slightly. The skin should be blistered and easily peeled from the flesh. Peel the poblanos, then open them up and scrape out the seeds.
Add the roasted vegetables and about ½ cup fresh cilantro to a food processor or blender.
Pulse the vegetables until they’re about half puréed (I like to leave it just slightly chunky so you can see all the separate colors). Pour the vegetables into a large soup pot.
Drain two cans of black beans and add them to the food processor with one cup of vegetable broth. Puré until mostly smooth.
Pour the beans into the soup pot with the vegetables and add the remaining 2 cups vegetable broth and ½ tsp cumin. Stir until everything is combined.
Bring the soup up to a simmer over medium heat. Allow the soup to simmer for about 10 minutes, then season with salt and lime juice. I added ¾ tsp salt and 1 Tbsp lime juice, but start small and add according to your taste buds.
This super hearty antipasto salad is full of cured meats, cheeses, and pickled vegetables for an extra flavorful and filling salad.
You know how we’re all kind of obsessed with charcuterie boards right now? Who doesn’t love a selection of savory snacky meats, cheeses, and pickled items, ammiright? Well, the Italian version of that is antipasto and it also happens to make for a really delicious and filling salad. So, if you’re like me and don’t want to eat anything but salads for the remainder of summer, I think you’re going to love this Antipasto Salad.
What is Antipasto?
Antipasto is an Italian appetizer course offering a snacky selection of cured meats, pickled vegetables, cheeses, olives, anchovies and more. The word “antipasto” means “before the meal” so it’s basically an appetizer platter. This gorgeous spread is usually served as part of a formal meal, rather than an everyday spread. You can read more about antipasto here.
So to make an antipasto salad I simply piled all those tasty little bits on top of a bed of greens and added a cheesy Italian dressing. And that’s all I really want in a summer meal. Okay, well, maybe some crusty bread to go along with it. ;)
Antipasto is Flexible, So Get Creative!
The best part about this salad is that it’s so flexible, so you can mix and match the toppings depending on your budget or availability of ingredients. You can use just about any type of salad green that you like, any meat (or no meat), any cheese, and any vegetable. Need some inspo? Here are a few other ingredients that you can swap in or add:
Antipasto on a Budget
This salad can get expensive quick if you’re not careful! If you’re lucky to live near an ALDI store, they have a great selection of meats and cheeses for antipasto or charcuterie boards (and I was lucky enough to grab my mozzarella on clearance!). Watch for sales on those shelf-stable jarred items (olives, pickled peppers, artichoke hearts) and save them up for making antipasto later. And get to know your deli because a lot of delis will mark down sliced meats and cheeses when they get near the sell-by date.
A lot of these ingredients also make great pizza toppings, so whenever you have leftovers from pizza night, those items can be used to make antipasto the next night!
Make a Half Antipasto Salad, If Needed
The recipe below is for a pretty large salad with 8 servings because it uses whole containers of each ingredient. But it’s easy enough to scale the recipe down as needed. All of the toppings stay pretty fresh when stored separately, so you can make half batches, ¼ batches, or even one salad at a time instead of making the entire batch at once and risking things getting soggy.
And remember, you can change the number of servings in the “servings” box below and the ingredient amounts will auto-adjust for you.
- 8 oz. salad greens of choice $0.99
- 1 12oz. jar artichoke hearts $2.45
- 1 pint grape tomatoes $1.79
- 8 oz. mozzarella $0.99
- 8 oz. salami $3.00
- 1 6oz. jar kalamata olives $1.99
- 1 8oz. jar banana peppers $1.69
- 1/2 red onion $0.40
- 8 oz. provolone $1.79
- 1/2 cup extra virgin olive oil $0.84
- 3 Tbsp red wine vinegar $0.30
- 1 Tbsp lemon juice $0.04
- 2 tsp Dijon mustard $0.12
- 1/4 tsp garlic powder $0.02
- 1 Tbsp Italian seasoning $0.30
- 1/2 tsp sugar $0.01
- 1/2 tsp salt $0.02
- 1/4 tsp freshly cracked black pepper $0.02
- 2 Tbsp grated Parmesan $0.22
- Combine the ingredients for the dressing in a bowl or jar (olive oil, red wine vinegar, lemon juice, Dijon, garlic powder, Italian seasoning, salt, pepper, sugar, grated Parmesan). Close the jar tightly and shake or whisk in a bowl until the ingredients are incorporated.
- Cut or slice any meat or cheeses into bite-sized pieces. Drain the olives and any brined vegetables. Thinly slice the red onion and slice the grape tomatoes in half.
- Lay your greens in the bottom of a bowl, then top with your antipasto items. Give the dressing one last whisk or shake, then drizzle over the salad (start with half the dressing and add more as needed). Toss the salad until everything is coated in dressing, then enjoy.
How to Make Antipasto Salad – Step by Step Photos
Combine the ingredients for the dressing in a bowl or jar: ½ cup olive oil, 3 Tbsp red wine vinegar, 1 Tbsp lemon juice, 2 tsp Dijon mustard, ¼ tsp garlic powder, 1 Tbsp Italian seasoning, ½ tsp sugar, ½ tsp salt, ¼ tsp freshly cracked pepper, and 2 Tbsp grated Parmesan. Shake or whisk the ingredients until they are incorporated.
Add your salad greens to the bottom of a bowl. I’m using spinach and I chopped it slightly first to make bite-sized pieces.
Cut your meats and cheeses into bite-sized pieces. Thinly slice the red onion and slice the grape tomatoes in half.
Drain all of your jarred items (olives, banana peppers, artichoke hearts) and add them to the salad. Slightly chop anything that has larger pieces.
Give the dressing one last shake or whisk, then drizzle it over the salad. Start with half the dressing, then add more as needed.
Toss the salad until everything is coated in dressing, then enjoy!
Oven roasting is hands down my favorite way to prepare vegetables and that includes fresh summer sweet corn. Roasting the fresh ears while still in their husks keeps them ultra sweet and juicy, plus it’s just so incredibly simple. I added some sweet and spicy honey chili butter to rub onto the roasted corn but, […]
Oven roasting is hands down my favorite way to prepare vegetables and that includes fresh summer sweet corn. Roasting the fresh ears while still in their husks keeps them ultra sweet and juicy, plus it’s just so incredibly simple. I added some sweet and spicy honey chili butter to rub onto the roasted corn but, truth be told, when corn is prepared this way it’s so good that I’d be just as happy eating it plain!
Originally posted 5-20-2011, updated 7-27-2021.
Why Roast in the Husk?
Leaving the husk on the corn while it roasts helps hold in the corn’s natural moisture, yielding super juicy kernels that pop with sweetness when you bite into them. It’s truly amazing. Once the corn has roasted, the husks and silk peel away easily so it’s ready to eat in no time.
How to Pick Good Fresh Corn
Choosing corn that is fresh and in season is key because that’s when the corn is the sweetest and juiciest. Older corn can tend to be dry and more starchy rather than sweet. To make sure your corn is fresh, look for husks that are bright green, tight against the cob, and not dry or brown. If the silk is sticking out the top, it should look fresh, moist, and maybe a bit brown, but never black, shriveled, or dry.
What to Serve with Oven Roasted Corn
Just give me this sweet, sweet corn by itself and I’ll be happy. But alas, that’s not a very well-rounded meal, so here are some ideas of what you can serve with this amazing corn: Fish Tacos with Cumin Lime Coleslaw, BBQ Cheddar Baked Chicken, Beef Taco Skillet, Baked Beef and Black Bean Tacos, or Cilantro Lime Chicken.
About That Honey Chili Butter…
As if the juicy roasted corn wasn’t magic enough, have you tried honey chili butter yet?? It’s perfectly sweet, a little spicy, and creamy like a dream. The heat level of the honey chili butter will depend on how spicy your chili powder is. Some brands, like McCormick, are very mild, while others can carry some substantial heat. Keep your leftover honey chili butter in the fridge, where it should stay good for a few weeks.
Oven Roasted Corn with Honey Chili Butter
- 4 ears fresh corn $1.20
- 4 Tbsp butter, room temperature $0.37
- 1 Tbsp honey $0.12
- 1/2 tsp chili powder $0.05
- 1/8 tsp salt $0.01
- Preheat the oven to 350ºF. Prepare the ears of corn by cutting off the very tip of the ear to remove most of the silk, and removing the outer husks (the thicker bright green layers), leaving the inner layers (the thinner lighter green husks).
- Transfer the prepared ears of corn to the fully preheated oven, placing them directly on the oven rack. Roast for 35 minutes.
- While the corn is roasting, prepare the honey chili butter. In a small bowl, combine the butter, chili powder, honey, and salt. Whip the mixture with a fork until smooth and evenly combined.
- After 35 minutes the husks on the corn should be slightly browned and papery in appearance. Carefully remove the corn from the oven using oven mitts or a thick towel. Let them rest for about five minutes, then carefully pull back the husks and remove any remaining silk.
- Serve hot with the bowl of honey butter for smearing over the kernels just before eating.
How to Make Oven Roasted Corn – Step By Step Photos
Preheat the oven to 350ºF. To prep the ears of corn, cut the very tip off to remove most of the silk, then remove the first couple of layers of husk, leaving a few layers of the thinner husks. Basically, just remove the thicker bright green husks leaving the more tender leaves still attached (prepped ears on the right, unprepped ears on the left). Place the prepped ears of corn in the fully preheated oven, directly on the oven rack. Roast for about 35 minutes.
While the corn is roasting, prepare the honey chili butter. Combine 4 Tbsp room temperature butter with 1 Tbsp honey, ½ tsp chili powder, and ⅛ tsp salt.
Use a fork to sort of whip the honey chili butter together until it is evenly mixed. Set the butter aside.
After the corn has roasted for 35 minutes, the husks should look slightly browned and more papery. Remove them from the oven (use an oven mitt or thick towel to grab them). I placed them on this tray just to transport them, but they roasted directly on the oven rack with no tray. Let them rest for a few minutes, then carefully peel back the husks. The remaining silk will pull off easily.
After removing the husks and silk, smear honey chili butter over the warm ears of corn. Serve immediately!
Fresh and juicy summer sweet corn makes the best corn salsa for topping tacos, salads, bowl meals, or dipping with your favorite chips.
If you’ve never raw fresh sweet corn, let this recipe be a sign that you totally need to try it. Fresh sweet corn is one of the best parts of summer and when it’s raw it is deliciously sweet, crunchy, and *juicy*. And this Fresh Sweet Corn Salsa is the perfect way for you to dip your toes into the waters and experience the awesomeness that is raw sweet corn.
What’s in Corn Salsa?
I like to keep things simple in life, so I made my corn salsa super simple, kind of like a pico de gallo with corn. It has fresh sweet corn, tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. That’s it! It hits all my favorite flavor elements: sweet, salty, acidic, and spicy!
Do You Have to Use Fresh Corn?
You don’t have to use fresh corn for this salsa, but it’s definitely going to make the salsa top-notch. If you want to make this salsa in the off-season or just don’t have good fresh corn available, the next best choice would be frozen corn. I don’t suggest canned corn for this recipe because it will definitely throw the flavor off since it is canned in liquid that usually contains both sugar and salt.
If you want to use fresh corn but just don’t want to use raw corn, grilling the corn first will give this salsa a nice smokey flavor. You can also just do your usual boil, steam, or oven roasting.
If you need help knowing how to pick the best fresh corn, check out this short tutorial from Taste of Home about How to Pick the Best Corn.
What Else Can You Add?
If you do want to fancy it up some, here are some other great flavors that would be awesome in corn salsa:
- Avocado (the fat will balance the heat nicely)
- Cotija cheese
- Green onion (a great sub for red onion, if needed)
- Black beans
- Red bell pepper
How to Serve Corn Salsa
Corn salsa is that great all-purpose summer condiment or side. You can serve it on things or just as a sort of side salad to your meal. I served mine this week on top of my Fish Tacos, but it would also be great with Beef Taco Skillet, Green Chile Chicken Enchiladas, Easy Cilantro Chicken, Creamy White Bean and Spinach Quesadillas, or Black Bean and Avocado Enchiladas.
Sweet Corn Salsa
- 3 ears sweet corn $0.90
- 2 Roma tomatoes $0.93
- 1/4 cup diced red onion $0.07
- 1 jalapeño $0.07
- 1/4 cup chopped cilantro $0.17
- 1 fresh lime (2 Tbsp juice) $0.50
- 1/2 tsp salt $0.02
- Remove the husks and silk from the fresh corn. Cut the stem off the bottom to create a flat, stable surface on which to stand the ear of corn. Stand the ear of corn upright, stem side down, and slice downward with a sharp knife to remove the kernels. Place the sliced kernels in a large bowl.
- Dice the tomatoes. Remove the seeds from the jalapeño, then finely dice. Finely dice the red onion, and roughly chop the cilantro. Add the tomatoes, jalapeño, onion, and cilantro to the bowl with the corn.
- Juice the lime then drizzle about 2 Tbsp of the juice on top of the vegetables. Sprinkle the salt over top, give everything a good stir, taste, then adjust the lime or salt to your liking. Serve immediately.
How to Make Sweet Corn Salsa – Step by Step Photos
Remove the husk and silk from three ears of fresh sweet corn. Slice the stem off the bottom to create a flat surface on which to stand the ear of corn. Stand the ear up on its end, then use a sharp knife to slice downward to remove the kernels. I like to do this on a rimmed baking sheet to catch the kernels as they fall.
Dice three Roma tomatoes. Try to make it a small dice, similar in size to the corn kernels.
Remove the seeds from one jalapeño, then finely dice. Finely dice about ¼ cup red onion and roughly chop about ¼ cup fresh cilantro.
Add the corn, tomatoes, jalapeño, red onion, and cilantro to a bowl. Squeeze the juice from one lime, then add about 2 Tbsp of the juice to the bowl. Sprinkle ½ tsp salt over top.
Stir until everything is combined and coated in juice and salt.
Serve immediately or refrigerate for later. If refrigerating, make sure to give it a good stir before serving to redistribute the juices.