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Caesar Pasta Salad with Chicken

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Combine two beloved classics—Chicken Caesar Salad and Pasta Salad—into one irresistible dish: Caesar Pasta Salad! Crisp romaine lettuce, tender chicken, and perfectly cooked pasta all tossed in a creamy Caesar dressing. Add crunchy croutons, and a generous sprinkle of salty Parmesan cheese, and you’ve got a salad that’s sure to become a new favorite. Make it gluten-free or not, even vegetarian if desired. Plus, there are three ways to make this salad!

A large shallow bowl of caesar pasta salad with romaine, curly pasta, croutons, chicken and dressing in a small pitcher.

This caesar pasta salad is perfect for gatherings, meal prep, or any time you crave a fresh, satisfying meal. It's especially nice in hot weather when cool foods are not just welcome but needed. Use grilled chicken or rotisserie chicken, homemade caesar dressing or bottled, and store or homemade croutons.

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Why You'll Like This Recipe

  • Three ways: Make all of the parts homemade, some homemade, or buy them all.
  • Make ahead of time and combine to serve.
  • Use leftover grilled chicken or rotisserie chicken
  • Make it with gluten-free pasta or use regular pasta.
  • Make homemade croutons or use store-bought.
  • It's a great main dish as it's got everything.

For another terrific pasta salad, try this lemony Mediterranean pasta salad.

Recipe Ingredients

I've listed just the Caesar pasta salad and dressing ingredients, but have recipe links to the homemade gluten-free croutons and grilled chicken if you want to make it all as I do.

For the Caesar Pasta Salad

  • Chicken: Use either grilled chicken breast or rotisserie chicken, whatever cooked chicken is easiest.
  • Lettuce: Crisp romaine leaves are the best for a Caesar salad. Get whole heads and tear or chop yourself.
  • Caesar dressing: You can buy bottled but homemade take just a minute in a blender with only healthy ingredients (and it's gluten-free).
  • Pasta: Choose a short pasta shape such as rotini pasta, bow-tie pasta, penne pasta or elbow pasta. Use either gluten-free pasta or regular wheat pasta.
  • Croutons: Once again, either store bought for speed and ease or use my homemade croutons recipe. They are sooo good.
  • Parmesan cheese: For Caesar dressing if you are making homemade, plus more for over the top as a garnish.

For Homemade Caesar Dressing

What make a good Caesar salad? The dressing. This creamy homemade Caesar dressing is restaurant quality, made in a minute in the blender.

Caesar salad dressing ingredients in small bowls.
  • Oil: Extra virgin olive oil is best but avocado oil will work.
  • Lemon: The acidity in fresh lemon juice lifts the flavor.
  • Egg: You only need the yolk, emulsifies the dressing.
  • Mustard: Go with Dijon mustard for flavor plus it's a natural emulsifier in dressings.
  • Anchovy: Anchovy paste in the tube adds a subtle depth of flavor without being fishy, but it is optional. Trust me, I can't stand anchovy but it's good in this dressing.
  • Garlic: Fresh is best, finely zest.
  • Vinegar: Balsamic vinegar adds richness and depth.
  • Worcestershire sauce: A must! Adds a savory, umami boost to Caesar dressing.
  • Parmesan cheese: Adds a salty, savory flavor, or tryn Mexican Cotija.

Please see the recipe card for all measurements, plus salt and pepper.

If you love creamy dressings, try this creamy ginger vinaigrette.

Substitutions and Variations

  • For a vegetarian Caesar pasta salad, swap the chicken with hard boiled eggs (1-2 per person), halved and served on top of the salad. Another good add is chickpeas (garbanzo beans).
  • Toasted pepitas make a fantastic extra garnish and take minutes to make.
  • Add cooked or grilled corn kernels for more texture and flavor.
  • For more color, add a chopped red onion, halved grape tomatoes, fresh cherry tomatoes, or slivers of colorful bell peppers.

How to Make Caesar Pasta Salad

This is a salad of components: Romaine lettuce, leftover cooked chicken, Caesar dressing, pasta, and croutons. You can make Caesar pasta salad 3 ways:

  • All homemade, and can be done ahead.
  • Partially homemade.
  • All store purchased, just assembly.

My photos are for if you are making Caesar pasta salad with all homemade components. Make the Caesar dressing the day of serving as it has a raw egg yolk. It takes a minute in the blender.

Homemade components: gluten-free croutons recipe, Caesar dressing recipe. For chicken, I used leftover boneless skinless grilled chicken. Make the marinade in the blender, add the chicken, and grill the next day, then chill and chop.

Bread cubes tossed with butter and olive oil in a glass bowl.
Step 1: Start the croutons or make them ahead of time, if making homemade.
Pouring dry pasta into a large pot of boiling water to cook.
Step 2: Boil pasta in a large pot of salted water, then drain, rinse with cold water, dry and chill.
Chopping romaine leaves for a salad on a white cutting board.
Step 3: Chop the romaine leaves and wash, then dry well.
A bowl of homemade caesar dressing with spoon.
Step 4: Make the Caesar dressing in the blender.
Grilled chicken breasts on the grill, with nice grill marks.
Step 5: Grill chicken a day or two ahead, or use leftover or rotisserie chicken. Cool and chop.
A Caesar pasta salad ready to serve with salad servers and dressing in a marble counter.
Step 6: Once all of the components are ready, toss to serve in a large mixing bowl with extra dressing on the side.

Serving Suggestions

When you add the chicken to this Caesar pasta salad it's truly a complete meal. Serve it with extra dressing, extra Parmesan, and extra croutons (because they are fantastic), so everyone can customize if desired. For more of a side salad, skip the chicken.

You can also skip the croutons and serve with crusty garlic bread.

Recipe FAQs

What type of pasta works best for Caesar pasta salad?

Short shaped pastas work the best for a Caesar pasta salad. Look for rotini, corkscrew pasta (cavatappi), elbow macaroni, fusilli, and farfalle (bowtie pasta). Penne or mini penne may also work.

How do I keep the pasta from getting mushy?

Cook the pasta until just done, called al dente. Taste a piece to test. Don't overcook it. Then drain and rinse the pasta under cold running water to stop the cooking process. Drain well and lay the past out on a clean kitchen towel to dry before chilling in the refrigerating (if making ahead) or using in the salad.

Can I make Caesar pasta salad ahead of time?

Yes, this is a great make ahead salad. Ready each component ahead of time and refrigerate, then toss together and dress at serving time for the best texture.

More Great Salads and Pasta Recipes

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If you make this Caesar salad dressing, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

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A Caesar pasta salad ready to serve with salad servers and dressing in a marble counter.

Caesar Pasta Salad

Sally Cameron
This Caesar pasta salad is a terrific main course salad. Make it gluten-free if desired, and notes for vegetarian diners. Make your own homemade caesar dressing or use bottled. Serve extra croutons, Parmesan, and dressing on the side. See links at the end for homemade chicken and croutons.
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Prep Time 20 minutes
Cook Time 30 minutes
Assemble time 10 minutes
Total Time 1 hour
Course Entree, Main Course, Salad
Cuisine American
Servings 4
Calories 628 kcal

Equipment

Ingredients
  

Caesar Salad

  • 12 ounces hearts of romaine 3 large heads in a package
  • 4-6 ounces pasta gluten-free or regular, cooked
  • 1 pound chopped cooked chicken grilled or rotisserie
  • 1 cup croutons gluten-free or regular
  • 4 tablespoons grated parmesan cheese

Caesar Dressing (yield ¾ cup)

  • 3 tablespoons lemon juice or more to taste
  • 1 large egg yolk
  • 1 teaspoon dijon mustard
  • 1 teaspoon worcestershire sauce
  • ½ teaspoon anchovy paste in a tube optional
  • 1 large garlic clove finely chopped or zested
  • ½ teaspoon balsamic vinegar
  • ½ cup extra virgin olive oil
  • 2 tablespoons finely grated Parmesan cheese or Mexican Cotija cheese
  • 2 pinches sea salt
  • 2 pinches white pepper or black pepper

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Instructions
 

Homemade Caesar dressing

  • Place the lemon juice egg yolk, mustard, anchovy paste, garlic, vinegar, and Worcestershire sauce in a blender and puree on lowest speed for a few seconds to blend.
  • With the blender top on and the center top removed, slowly stream the oil into the blender until dressing is creamy and emulsified. Increase the speed as you go. Add the Parmesan and puree until creamy. If the dressing gets too thick, add either a little more lemon juice or warm water to make it the consistency you prefer.
    Refrigerate the dressing until serving time in an airtight container. Due to the egg yolk, the dressing lasts 2-3 days max in the refrigerator. Be sure to label and date.

Make the salad

  • Pasta: Cook the pasta in a large pot of boiling sated water, then drain and rinse with cold water to stop the cooking process. Drain again and allow pasta to dry on a clean kitchen towel or baking sheet. Refrigerate until serving time so it's cold.
    In the mean time work on the other parts of the salad.
  • Lettuce: Slice the hearts of romaine crosswise into 1-inch strips. Separate the leaves and wash (if not pre-washed), then dry well and chill. Using a salad spinner makes it easy.
  • Chicken: Cube or shred the cooked chicken.

Serving the salad

  • Add the romaine, chicken, and pasta to a large salad bowl and toss with a few tablespoons of Caesar dressing. Top with the croutons and Parmesan cheese. Serve extra dressing on the side along with more cheese and croutons.

Notes

For the chicken:
For the grilled chicken that I use, make this super easy blender lemon chicken marinade, marinate boneless, skinless breasts for an hour or overnight, then grill for 12 minutes. 
For the croutons:
Here's my recipe for gluten-free croutons.
To make this vegetarian:
Swap the chicken for hard boiled eggs and/or chickpeas (garbanzo beans. Use canned beans, rinsed and drained well. 
Nutrition calculation just for the dressing:
Serving is 2 tablespoons. 
calories: 179kcal, carbs 1 g, protein 1 g, fat 19g, cholesterol 32mg, sodium 54mg, potassium 22mg, fiber 0, sugar 0. For all numbers please see the dressing recipe card. 
 
 

Nutrition

Calories: 628kcalCarbohydrates: 32gProtein: 44gFat: 35gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gCholesterol: 148mgSodium: 502mgPotassium: 619mgFiber: 3gSugar: 2gVitamin A: 7558IUVitamin C: 8mgCalcium: 142mgIron: 3mg
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How to Make Gluten-Free Croutons

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Crunchy, garlicky, and the perfect addition to salads, soups, and more, gluten-free croutons are hard to stop eating! So easy to make just cube gluten-free bread, toss with my butter-oil-garlic mixture, and bake until crisp. They beat anything from the store hands down. Make them ahead and keep a batch in the pantry. Don't be surprised if they disappear. Dairy-free option too.

A tall glass jar of golden brown homemade croutons with some on the table.

Once you taste these homemade gluten-free croutons and see how easy they are to make you will skip store-bought croutons. Beware though, they are absolutely addictive! Not devouring these tasty croutons when they come out of the oven is the trick. Seriously, I had a friend eat much of this batch for shooting and had to make more. Skip the store bought and make your own croutons.

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Why You'll Like This Recipe

  • Gluten-free croutons are super easy to make with simple ingredients.
  • Dairy-free, vegan option.
  • Usable for garnishes in many ways.

Recipe Ingredients

Ingredients to make homemade croutons, bread, olive oil, butter, salt, and garlic powder.
  • Bread: I prefer Canyon Bakehouse gluten-free bread. I use their Heritage Style Honey White bread as it's a larger loaf of bread (24-ounces) with larger slices. If you use other bread, just be sure you have 24 ounces. At the grocery store look in the freezer section.
  • Butter: I only buy unsalted butter, (sweet butter) so I control the salt. Once you get used to unsalted butter you won't believe how salty regular butter tastes.
  • Oil: Extra virgin olive oil adds nice flavor, and the combination with butter makes for extra flavorful croutons.
  • Garlic: Use garlic powder or granulated garlic.

For measurements, salt and black pepper, please see the recipe card.

Here's another terrific recipe I make using this bread, my traditional gluten-free Thanksgiving stuffing. You'd never know it's gluten-free.

Chef's tip on bread: While I use fresh bread, you can use stale bread if you want to or have bread to use up. You'll need to reduce baking time. When buying bread, look for larger slices as many brands have small slices. Crusts off or on? Crusts provide nice texture and a rustic feel, plus there is no waste. If you want to trim the crusts, please do. I've made them both ways.

Substitutions and Variations

Want to get creative? Try these options:

  • For plain croutons, skip the garlic, or add a little onion powder.
  • For dairy-free croutons or vegan croutons, use plant butter and bread with no dairy (like milk powder).
  • Spice them up! Add a little smoked paprika, chili powder, or cumin to the oil-butter mixture before tossing with the bread cubes. Turmeric adds more golden color.
  • If you like Hawaiian Sweet bread, use this gluten-free bread.
  • Add herbs! Either dried, like Italian seasoning, or fresh herbs, like finely chopped thyme. Add to the butter-oil mixture when tossing the bread cubes.
  • Toss with finely grated Parmesan cheese before baking for cheesy croutons.

Great croutons are a must for Caesar Salads and even better with homemade Caesar dressing.

How to Make Gluten-Free Croutons

Melted butter, olive oil, and garlic in a small glass bowl.
Step 1: Melt together the butter, oil, and garlic in the microwave.
Plain cubes of bread with crusts in a glass bowl for making croutons.
Step 2: Cut bread slices into ¾-inch to 1- inch cubes, using the crusts. Skip the heels.
Bread cubes tossed with butter and olive oil in a glass bowl.
Step 3: Toss the bread cubes with the butter-oil blend in a large bowl until you have well coated bread cubes.
Golden baked bread croutons on a baking sheet with parchment.
Step 4: Scatter bread cubes on a parchment paper lined baking sheet in a single layer. Sprinkle with salt now if using.
Golden brown baked croutons on a baking sheet with parchment.
Step 5: Bake croutons for approximately 30 minutes. Timing depends on your oven, the type of bread you are using, and how crisp you like your croutons. Eat one to test. They will crisp a little more upon fully cooling.

Chef's tip: For crispier croutons, bake them a few minutes longer. You can also reduce the oven temperature and bake them a little longer, which dries the croutons more. If after baking and cooling you want them crisper, pop them back into the oven for a few additional minutes until you get a satisfying crunch.

Serving Suggestions

Use croutons to garnish your favorite soups and to give simple salads a little oomph. Crush gluten-free croutons a bit and scatter over vegetable dishes, especially simply blanched green beans. They add great texture, flavor, and visual interest. And for tomato soup? Gluten-free croutons are a must!

If somehow the croutons got soft in storage and you want them crisped up, pop them into a 300°F oven on a baking tray for a few minutes.

Check out this recipe to make gluten free breadcrumbs.

A bowl of golden baked croutons in a glass bowl on a counter.

Storage

Before storing gluten-free croutons, be sure they are fully cooled and crisp. Leftover croutons last approximately 2 weeks in a cool pantry in an airtight container, if they are well baked, crisp, and the moisture is out of them. Otherwise they risk developing mold. If you see any signs of spoilage, toss them and make a new batch. Mine never seem to last that long (we eat them!).

While some recipes say you can freeze them and re-crisp in the oven, I've never tried this. This is such an easy recipe, fresh croutons are always better than frozen.

Recipe FAQs

Should I remove the crusts before making croutons?

It's personal preference as to whether you trim the crusts. Crusts add a nice rustic texture, plus more crunch and color. If you prefer trimmed crusts, go ahead and trim. It's up to you. It's also up to you how large of bread cubes you cut. Larger croutons require a little longer baking. This is true for regular croutons and gluten free croutons as well.

Do gluten-free croutons taste the same as regular ones?

The way I make them, yes, gluten-free crotons taste juts as good as croutons made with wheat bread. The trick is in the butter-olive oil blend I make for baking croutons. It gives amazing flavor and you'd never know they are gluten-free.

What oil should I use for croutons?

I prefer the flavor of olive oil, then mix it with unsalted butter for great flavor. You can also use avocado oil or a healthy neutral oil. Skip vegetable oil, canola oil, seed oils, and industrially produced oils in general for healthier croutons.

Recipes for Using Gluten-free Croutons

If you can't think of ways to use croutons, try them on these recipes.

⭐️Did You Make This?

If you make gluten-free croutons, I hope you'll comment and let me know how you liked it. If you loved it, please give it a 5 star rating! They really help other readers and I appreciate hearing from you, and I'll respond to each comment.

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A bowl of golden baked croutons in a glass bowl on a counter.

Gluten-free Croutons

Sally Cameron
Golden, crunchy, crispy, garlicky, no one will know these croutons are gluten-free. Yield is 13 ounces of baked croutons. Recipe can be halved for a smaller batch.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Salad, Snack
Cuisine American
Servings 10 to 12 servings
Calories 294 kcal

Equipment

Ingredients
  

  • 24 ounces gluten free bread loaf See note below on the bread I use
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter
  • 1 teaspoon granulated garlic or garlic powder
  • ¼ teaspoon sea salt optional
  • ⅛ teaspoon black pepper optional

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Instructions
 

  • Pre-heat the oven to 350°F and line a baking sheet with parchment.
  • Slice the bread into ¾-inch to 1-inch cubes, using the crusts (or removing them first). Using the crusts makes more croutons and adds rustic charm. Add the bread cubes to a large bowl.
  • Melt the butter, oil, and garlic together in the microwave, then add to the bread cubes and toss well with your hands or large spoons. Spread the bread cubes in a single layer on the baking sheet. Sprinkle with salt if using. Bake croutons until crisp, about 30 minutes. Eat one to feel the crunch and see if they are baked enough for you. Croutons will dry a little more upon cooling.
    Leave the tray on the counter to cool and dry, then package in an airtight container. Croutons last approximately 2 weeks in a cool dry place like your pantry.

Notes

I use Canyon Bakehouse Heritage Style Honey White bread. Find it in the freezer section in many grocery stores. 
Bread note: I use most of this loaf of bread, skipping the heels and allowing extra pieces for possible holes in the middle. I used 11-12 slices in total.  You can easily cut this recipe in half. 
There are lots of substitutions and variations, please see the post.

Nutrition

Serving: 0.33cupCalories: 294kcalCarbohydrates: 37gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 24mgSodium: 340mgPotassium: 5mgFiber: 2gSugar: 6gVitamin A: 289IUVitamin C: 0.004mgCalcium: 93mgIron: 0.4mg
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Tropical Mango Pineapple Smoothie

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Refreshing on a hot day, enjoy tropical flavors with this mango pineapple smoothie, bursting with the vibrant flavors of ripe mango, pineapple, and lime juice. Skip the fast food version that's loaded with sugar and make this healthier alternative at home in minutes. Naturally sweetened with whole fruit, it's also packed with protein from Greek yogurt and fiber, making it a great way to start the day.

Ever order a McDonald's mango pineapple smoothie? Just reading the nutrition label could send you into sugar shock. It's the kind of smoothie that gives smoothies a bad name. A medium mango pineapple smoothie at the golden arches has a whopping 57 grams of sugar (14 teaspoons) and almost no protein (3 grams). Let's fix that right now so you can enjoy this tropical smoothie at home.

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Why You'll Like This Recipe

  • Make it in minutes or make it ahead for a grab-and-go breakfast.
  • High in protein and fiber, a healthy mango pineapple smoothie recipe.
  • Use frozen fruit or fresh fruit.
  • Way less sugar than a fast food mango pineapple smoothie.

If you love mango in smoothies, try this bright green smoothie with mango and spinach. Sounds crazy but it's terrific and a beautiful color. 

Recipe Ingredients

Two glasses of bright golden mango pineapple smoothies with lime and pineapple wedges.

While this smoothie is a tropical delight, it is still a higher sugar smoothie. Be careful how much fruit you add. If you eat low carb or watch your sugar intake, keep this smoothie recipe as a treat, not an everyday smoothie.

  • Milk: Coconut milk adds more of a tropical touch, but almond milk, hemp seed milk, dairy milk, or cashew milk all work.
  • Yogurt: Buy unflavored plain Greek yogurt for the best protein.
  • Protein powder: Use your preferred. I generally use whey protein.
  • Mango: Fresh mango or frozen mango. Frozen mango chunks make it frosty and thicker.
  • Pineapple: Use fresh pineapple or frozen pineapple.
  • Lime: A little fresh lime juice lifts the flavor and tempers the sweetness.
  • Turmeric: Just a little adds golden color (optional), plus it's good for you.
  • Vanilla: What's more tropical than vanilla? Add a little vanilla extract or vanilla paste, if you are not using vanilla protein powder.

For lower sugar smoothies, try berry smoothies and check out my smoothies recipe index page.

Chef's tip: One tropical fruit I skip in a mango pineapple smoothie is banana. Often used in smoothie recipes to make them creamy, this smoothie recipe doesn't need more sugar, as it gets nice creaminess from the yogurt. Can you add banana? Yes, fresh banana or frozen banana. I don't think it is needed, but it's up to you.

Substitutions and Variations

  • It might sound crazy but a little mild curry powder is nice!
  • Swap lemon juice for lime juice.
  • Use either all protein powder or all yogurt to meet your protein needs.
  • For more fiber and protein, add a tablespoon of ground flax seed.
  • If you want it sweeter, try a little maple syrup, honey, or monk fruit (for no added sugar). 
  • Try coconut water for your liquid, but read the labels for added sugar.
  • Add a vanilla extract, ground vanilla, or use vanilla protein powder. 

Fresh pineapple mango salsa is terrific with chicken, fish, shrimp, and many other dishes. It's brightly flavored and delicious if you've never made it.

Chef's tip: What NOT to use in a pineapple mango smoothie? Skip any mango puree concentrate, pineapple puree, pineapple juice, fruit juice concentrate, or orange juice concentrate. Why? They are pure sugar as the fiber is gone, and they really spike your blood sugar. Use whole fruit that still has the fiber and you'll do much better.

Another good combination with pineapple is frozen cucumber. Sounds crazy but it's really refreshing! Look at my cucumber smoothie post for how to cut up and freeze the cucumber.

Smoothie Instructions

A blender container with ingredients for a smoothie.
A pureed mango smoothie in a blender ready for pouring.

Any blender will do but a high-speed blender purees better and works faster.

To the blender container add the milk first, then the yogurt, fruit, protein powder, lime juice, and turmeric (if using). Blend away, start low to grind up the fruit, then turn it up to high to puree.

Serving Suggestions

A bright yellow mango pineapple smoothie with pineapple and lime garnish.

Serve right away or soon after blending. Keep it refrigerated if you are not drinking it right away, or in an insulated thermos if on the go.

You can make a mango pineapple smoothie the night ahead of time and shake well to re-blend in the morning or after a workout. They are a great quick breakfast.

For another classic smoothie, try this strawberry banana smoothie with yogurt.

Recipe FAQs

Can I prepare a mango pineapple smoothie in advance?

It’s best enjoyed fresh, but you can prepare it in advance and store it in an airtight container in the refrigerator for up to 24 hours. Shake, stir, or re-blend before drinking.

How can I make a protein-rich mango pineapple smoothie?

To increase the protein, try adding protein powder, Greek yogurt, silken tofu, or a handful of nuts and seeds (hemp seeds, chia seeds) to increase the protein level. Use a combination of options to round out your protein needs. One more tip, compare milk protein levels and try a higher protein option such as homemade hemp seed milk.

Is it necessary to add sweeteners like honey or sugar?

No, sweeteners are not needed in a smoothie including tropical fruit as they are naturally higher in sugar. If you feel you need it sweeter, use an alternative sweetener without sugar such as monk fruit.

Do I need a high-powered blender to make a mango pineapple smoothie?

You can make a smoothie with almost any blender. A high-powered blender creates a smoother texture, but a regular blender or personal blender also work. You might need to blend longer or add a little more liquid to achieve the desired consistency.

More Healthy Fruity Smoothies

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If you make this mango pineapple smoothie, I hope you'll comment and let me know how you liked it. If you loved it, please give it a 5 star rating! They really help other readers and I appreciate hearing from you.

📖 Recipe

A bright yellow mango pineapple smoothie in a glass with lime and fruit wedge.

Mango Pineapple Smoothie

Sally Cameron
A tropical dreamy creamy smoothie with mango and pineapple, blend in a minute for breakfast or a post workout refuel. Make it the night ahead if desired and keep well refrigerated, shake well before enjoying.
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Prep Time 5 minutes
Total Time 5 minutes
Course Beverage, Breakfast, smoothie
Cuisine American
Servings 1
Calories 254 kcal

Equipment

Ingredients
  

  • 10 ounces unsweetened almond milk or milk of choice
  • ½ cup plain greek yogurt
  • ½ cup chopped mango fresh or frozen
  • ¼ cup pineapple fresh or frozen
  • ½ scoop protein powder plain or vanilla
  • ½ teaspoon turmeric powder optional
  • 1 lime juiced
  • ½ teaspoon vanilla extract or vanilla paste

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Instructions
 

  • Add liquid to the blender first, then yogurt, then all other ingredients and blend on high until smooth and creamy. For a frostier smoothie add a few ice cubes.

Notes

Smoothie milk options:
Hemp seed milk, dairy milk, almond milk, cashew milks, and coconut milk really adds tropical flavor, all make this a delicious smoothie. 
For more tips on making healthy smoothies, please read my Healthy Smoothie Guide.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator if there are questions. 
 

Nutrition

Calories: 254kcalCarbohydrates: 32gProtein: 26gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 30mgSodium: 430mgPotassium: 463mgFiber: 5gSugar: 21gVitamin A: 994IUVitamin C: 70mgCalcium: 539mgIron: 2mg
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Easy Gluten-free Crepes (Sweet or Savory)

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Discover the magic of classic French crepes, now made gluten-free! These thin, delicate pancakes are easy to make. Whether you prefer sweet or savory fillings, gluten-free crepes deliver the same delicious taste and texture as traditional crepes. Plus, they freeze beautifully, making them ideal for quick desserts, special breakfasts, or light lunches. Not gluten-free? No problem, just use regular flour. A dairy-free option is available too.

Plates of golden crepes topped with blueberries, powdered sugar, and whipped cream.

While I fell in love with crepes at the street stands of Paris, I still remember my first Crepe Suzette at a tiny French restaurant in San Diego. I was instantly hooked. Now being on a gluten-free diet, I needed to update my recipe, and here it is. Crepes are easy and fun to make. You will be happily hooked too. Make gluten-free crepes with simple ingredients you probably have on hand.

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Why You'll Like This Recipe

  • Make sweet crepes for dessert or savory crepes for breakfast, lunch, or dinner.
  • Make gluten free crepes ahead and refrigerate or freeze.
  • Not gluten-free? Use all purpose flour or white wheat flour.
  • Make them dairy free.

For another gluten free recipes try these golden crisp waffles.

Recipe Ingredients

Flour, eggs, milk and ingredients to make crepes on a counter.
  • Flour: Use a gluten-free flour blend but you can make them with all purpose flour (wheat flour) as well. The gluten-free ones are so good no one would know they are gluten-free crepes. Seriously.
  • Milk: I use what I have in the fridge, usually low fat but whole milk is good too.
  • Eggs: Large eggs, clean, un-cracked.
  • Butter: I use unsalted butter for gluten-free crepes, especially sweet crepes.
  • Sugar: To reduce sugar, I usually use monk fruit, but you can use regular or superfine sugar. Use sweetener only for sweet, dessert crepes. Omit for savory crepes.
  • Flavorings: For dessert crepes, a little vanilla extract is nice. For savory crepes, omit.
  • Xanthan gum: If you're gluten-free flour blend does not have it (optional).

Please see the recipe card for measurements and salt.

For another style of pancake, try these hearty buckwheat pancakes, entirely gluten-free.

Chef's notes on flours: I use King Arthur's GF flour blend but similar blends (like Bob's Red Mill) work as well. If the blend does not have xanthan gum, add ½ a teaspoon. I have not tested crepes with gluten free flours that are cornstarch-based (like Cup4Cup).

Substitutions and Variations

  • For dessert crepes try almond extract instead of vanilla extract.
  • Make lemon crepes with lemon zest and lemon juice or add a little orange flower water.
  • Skip the sugar and use monk fruit for no sugar.
  • For dairy-free crepes, use dairy-free milk like almond milk and plant-butter. I have not tried oat milk but it should work.
  • For savory crepes, omit the vanilla and sugar.

Tools for Making Crepes

None of these tools for making crepes are expensive, plus they are versatile and good for many uses beyond crepes. This is what I use for making crepes, but I've listed alternatives.

  • A crepe pan: The best pan is a 10" non-stick crepe pan (about $25). The good news is they are inexpensive, and not only usable for crepes but for eggs and other foods. The crêpe pan I use is light weight and allows you to handle and swirl the batter to cover the pan bottom to make a crepe. You can also use a 10" nonstick skillet instead of a special crepe pan. The benefit of a real crepe pan is the sides are low, so it's easier to turn the crepes.
  • A mini off-set spatula: This cheap little tool is something I reach for often ($5), not just for crepes. It's so handy and not a big investment. If you don't want to bother, use a fork. You need something to gently life the edges of the crepe while it cooks to peak underneath, then grab the edges to flip it.Blender: While you can make gluten-free crepe batter by hand in a medium bowl with a whisk, a good blender does a better job. If making crepe batter by hand, whisk it very well until smooth and if needed, strain out any lumps. 
  • Fine sieve: A fine sieve ($15) is a basic tool everyone should have in the kitchen. Flour for crepes must be sifted to lighten and aerate the batter and remove any lumps. You can also use an old fashioned sifter ($20). If you like to bake, you'll love having a sifter. It's faster than using a sieve, but both work. Find them at kitchen stores, Walmart, online, etc.
  • Parchment paper: I buy handy 9" parchment rounds ($11) to layer finished and cooled crepes when making them ahead. You can use parchment squares or wax paper as well and trim them to fit. The rounds fit perfect, and you can use them to line cake pans and springform pans. A package lasts forever.

How to Make Gluten-Free Crepes

Note: I've made gluten-free crepes with ¼ cup of batter for very thin crepes, and with ⅓ cup, for crepes that are just a little sturdier (and still delicious). That's only 1 tablespoon difference, both work.

Sifted flour on parchment paper with a sifter and sieve.
Step 1: Sift the flour to lighten it and remove any lumps.
Flour, eggs, milk, vanilla in a blender container to make crepe batter.
Step 2: Add milk, flour, eggs, vanilla, and sugar, and salt to the blender.
Pale yellow batter inside a blender container.
Step 3: Blend on low speed blend until smooth, about 45 seconds. Crepe batter will be thin and will thicken a bit upon resting and refrigerating.
A Pyrex glass measuring container with light yellow batter covered in plastic.
Step 4: Pour the batter into a container, cover and let the batter rest refrigerated for 1 hour or longer. Can be made ahead. Melt butter when ready to make crepes.

Chef's tip: Why rest the batter? For better results. So the flour hydrates, any bubbles dissipate for a smoother batter, and for more delicate crepes. The flavor is also better. Rest 1 hour minimum. I've made batter up to 2 days in advance then whisked well to reincorporate. I also get it out of the refrigerate and let it stand to get the chill off, until the temperature is closer to room temperature.

Yellow batter in a crepe pan for making crepes, finished crepes on a plate.
Step 5: Place pan over medium heat. Brush with a very small amount of melted butter. Pour ⅓ cup of batter and immediately turn and swirl the pan in a circular motion until the batter coats the bottom of the pan entirely. Cook 60 seconds on first side. Crepe should be set and edges done.
A golden crepe in a black shallow pan finished cooking.
Step 6: Lift the edge of the crepe and with your fingers gently turn it over to the second side. Shake the pan a bit to re-center. Cook another 45 seconds. Turn the heat down a bit if needed so they don't brown too quickly.
A stack of golden crepe between rounds of parchment paper on a plate.
Step 7: As each crepe is completed, slide it out of the pan onto a flat plate. When done, layer them between parchment paper or wax paper.

When crepes are cool, wrap in plastic film then into a zip-stye bag. Refrigerate for 3-4 days or freeze up to 4 months (remember to label and date).

Chef's tip: Frozen crepes are fragile. Place as many gluten-free crepes as you need in the refrigerator overnight to thaw and handle with care so they don't break. Allow crepes to thaw completely before unwrapping and separating to prevent tearing. The parchment layers really help with handling.

Serving Suggestions

Two golden folded crepes on a white plate with blueberry jam and whipped cream.

While the simple crêpe au sucre, a crepe with melted butter and sprinkled with granulated sugar, was named as French people’s favorite crepe, right behind is crepes filled with Nutella. A simple way to serve crepes is topped with nice jam or fresh fruit and a little powdered sugar (or powdered monk fruit for a zero sugar option).

Sweet Crepe Ideas

Find your favorite filings. Fill them with lightly sweetened whipped cream with vanilla (chantilly cream), or whipped ricotta sweetened with honey. Another option is pureed cottage cheese (do it in the food processor), sweetened however you'd like. A drizzle of maple syrup is good at breakfast or even strawberry coulis.

I usually do jam, maybe a little whipped cream, or berries...or all of that if serving to friends for dessert. It's always good to finish off dinner with a bang.

For a topping that works for both breakfast and dessert, try this cinnamon apple compote.

Savory Crepe Ideas

Fill savory crepes for breakfast with softly scrambled eggs and cheese, or try them for dinner with a creamy chicken or mushroom filling. Creamed spinach is good too. A little French restaurant near our house serves buckwheat crepes filled with slices of ham and topped with a poached egg and cheese. Always a treat.

Savory vegetables are another good savory filling, like this roasted vegetable ratatouille (another terrific French-inspired dish).

Recipe FAQs

How do I make crepe batter smooth and lump-free?

The best way to achieve lump free crepe batter is with a blender on low speed. Without a blender, whisk well in a bowl until smooth and if lumps persist, strain the batter through a fine sieve before using. Another tip, strain your flour before mixing.

Should I let the crepe batter rest before cooking?

After mixing, rest crepe batter in the refrigerator for 30-60 minutes so the flour has a chance to hydrate. This is especially important for gluten-free crepes.

What type of pan is best for making crepes?

While I've used carbon steel pans, a non-stick pan frying pan will do. Best is a non-stick crepe pan for making crepes. They are shallow, so the crepes are easy to turn, and not a heavy pan, so they are easy to swirl the batter and handle. The good thing is that non-stick crepe pans are inexpensive and worth buying if you love crepes. They make making crepes easy, so you can enjoy them more often.

Can I make crepes ahead of time?

You can definitely make crepes ahead of time. Cool crepes then stack them between pieces of parchment paper or wax paper and refrigerate until serving time.

To freeze, just wrap the stack in plastic film and then in a zip-style bag. To freeze, wrap the stack of crepe in layers of plastic wrap then into a freezer-safe bag. Label and date for up to two months. To thaw, place them in the refrigerator overnight. When thawed, gently remove the layers an fill as desire with sweet or savory options.

More Delicious Recipes

Top your crepes with this easy cinnamon apple compote for fall, or a drizzle of strawberry coulis in spring. These recipes works for both breakfast or dessert. For a side, pair crepes with a fresh fruit salad. For a more savory breakfast, fold crepes and top with poached eggs, and maybe softly folded prosciutto.

If you are looking for dessert recipes or breakfast recipes.

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Let me know if you made these gluten-free crepes by adding a comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Two golden folded crepes on a white plate with blueberry jam and whipped cream.

Gluten-free Crepes

Sally Cameron
The classic thin French pancakes called crepes, made gluten-free (or with all purpose wheat flour). Delicious for a sweet dessert or for a more savory breakfast, lunch or dinner. Easy and fun to make, crepes freeze so you can make them ahead to use anytime.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Course Breakfast, Dessert, Dinner
Cuisine French
Servings 5 2 per person
Calories 189 kcal

Equipment

Ingredients
  

  • 1 cup gluten-free flour or regular all purpose flour (wheat)
  • 2 cups low fat milk whole milk or plant milk
  • 2 large eggs
  • 2 tablespoons sugar or monk fruit for sweet crepes only
  • ¾ teaspoon vanilla extract sweet crepes only
  • 1 pinch salt
  • 1 tablespoon unsalted butter or plant butter, melted

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Instructions
 

Make crepe batter

  • Sift the flour onto a piece of wax paper or parchment paper. Add the milk to the blender, then the sifted flour, eggs, sugar or monk fruit, vanilla, and pinch of salt. Blend on low speed for about 45 seconds, until blended. Don't use high speed.
    Pour the crepe batter into an airtight container and refrigerate for 1 hour or up to 2 days. This is to hydrate the flour.
    Note: for savory crepes, omit the sugar and vanilla.

Make the crepes

  • If your crepe batter has been in the refrigerator for several hours or up to two days, whisk well to re-incorporate into a smooth batter.
  • Melt the butter in a small bowl in the microwave. Place the pan over medium heat to get hot, then turn down to medium low. Brush a little melted butter over the pan surface, it should sizzle just a little.
    Pour in ⅓ of a cup of batter and immediately lift the pan and gently swirl so the batter evenly covers the bottom of the pan. Don't worry if the first one is not perfect looking. It will still taste great.
  • Cook the first side of the crepe approximately 60 seconds. Lift an edge to see if it is lightly golden, the with your fingers (it's a little hot) pick up the crepe and turn it over. Shake the pan to re-center if needed. Cook approximately 30-45 seconds longer, the slide the crepe out of the pan onto a flat plate.
    Continue making crepes, brushing between each one with a very small amount of butter. Stack crepes as you go.
  • When done, fold into quarters serve and top as preferred, or to refrigerate for another day.
    Stack them each between a layer of parchment of wax paper then wrap well in plastic film and refrigerate for 3-4 days. Alternatively, freeze crepes for up to two months. Be sure to label and date the package. Thaw in the refrigerator overnight.

Notes

Nutrition calculation was done with standard sugar. If you make them with monk fruit (as I do), it is 3 grams of sugar per crepe. Numbers are included for the crepes only, not for any topping or fillings you might enjoy. 
If crepes are frozen, they are fragile until completely thawed so handle them carefully so they don't break. Thaw in the refrigerator overnight for best results. Separating them is easy if you've layered between parchment paper. 
 

Nutrition

Serving: 2crepesCalories: 189kcalCarbohydrates: 27gProtein: 8gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 85mgSodium: 73mgPotassium: 179mgFiber: 2gSugar: 10gVitamin A: 363IUCalcium: 147mgIron: 1mg
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Crunchy Broccoli Salad with Bacon

· 2 Comments

Crunchy broccoli salad is a summer favorite salad that might just get the vegetable non-eaters in your house to enjoy their vegetables. Crisp broccoli, salty bacon, sweet dried cranberries, crunchy nuts and seeds, plus a creamy tangy dressing. It's great for summer lunches and dinners and easily prepped ahead for a fast and cool side dish for summer meals.

Vivid green broccoli salad with bacon, red onions, raisin, and walnuts in white bowl.

Broccoli is one of those dependable vegetables that's always around, and here's a way delicious to get more of it into your diet. With great flavors, textures, and colors, this crunchy broccoli salad recipe is a crowd pleaser. Steaming the broccoli briefly makes the broccoli florets more tender than in a raw broccoli salad. If you've never made one, I hope you'll try this easy broccoli salad recipe. It's also called a broccoli crunch salad. 

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Why You'll Like This Recipe

  • A crunchy vegetable salad is a tasty way to get more veggies into your diet.
  • Easy to prep ahead and enjoy during the week.
  • Nice for summertime served chilled.
  • Great flavors, colors, and textures to make it a hit. 

For another summer side dish with bacon, try this sweet corn succotash with bacon.

Recipe Ingredients

Broccoli salad ingredients

  • Broccoli: Choose heads of fresh broccoli and trim them yourself for the right sized florets. In a hurry, buy bagged florets but results are better if you do it yourself.
  • Bacon: Crispy bacon is a nice counterpart to the crunchy broccoli, or skip for keeping it plant-based.
  • Dried fruit: Provides a nice sweet-tart addition to the salad, choose dried cranberries or raisins.
  • Nuts: Chopped crunchy walnuts give the salad added texture and healthy fat too.
  • Seeds: Pumpkin seeds are packed with nutrition as well as great flavor.
  • Onion: Red onion is standard and adds nice color, but you can swap for shallot or even green onion or chives if preferred.

Salad dressing ingredients

  • Mayonnaise: Many off-the-shelf brands contain not-so-good ingredients like GMO soy oil. I prefer the soy-free version of this brand for it's light clean flavor. It's egg-free too. Find it in the refrigerated dairy area of your market, or use your favorite brand.
  • Sweetener: Honey or maple syrup add a little sweetness.
  • Vinegar: Apple cider vinegar, red wine vinegar, or white vinegar all work.

Please see recipe card for measurements, salt and black pepper. 

For a different dressing option, try this coleslaw dressing recipe with horseradish and Dijon mustard.

Chef's tip: Can I use frozen broccoli for broccoli salad? Fresh is best for this salad as frozen broccoli has a lot of moisture and is not as crisp. If frozen broccoli is the only option, cook it according to package directions until just tender and plunge into an ice bath immediately. When chilled, drain well and proceed with the recipe. The texture may be a little different but the flavors will still be terrific.

Substitutions and Variations

  • Dried fruit: For a lower-sugar option to cranberries or raisins, try Golden Berries. They are lower in sugar with a sweet-tart taste. They are also known as poha berries or pichu berries. Good in crunchy homemade granola too.
  • Nut and seed options: Try cashews, slivered almonds, shelled hemp seeds, pine nuts, or shelled sunflower seeds. Macadamia nuts are delicious too.
  • For vegans and vegetarians: Skip the bacon and use a plant-based (egg-free) mayonnaise.
  • Not a mayonnaise fan? Make the dressing with plain Greek yogurt. 

For a sweet way to use dried cranberries, make chocolate bark in bite-sized cups.

Chef's tip on buying broccoli: There can be a lot of waste buying broccoli heads due to the heavy stems. Buying broccoli for these photographs I had 30% waste. If you want to try to use the stems versus toss them (or compost them), peel stems with a vegetable peeler, chop and freeze to use in soups such as this creamy broccoli soup.

How to Make Crunchy Broccoli Salad

You need about 3 good sized heads of broccoli as there is waste with the stems. If buying bagged florets, you need a pound.

Raw broccoli florets in a glass bowl with a green striped towel.
Step 1: Trim thick broccoli stems and cut the florets into small pieces. You should have 8 cups of florets, about a pound. 
Bright green steamed broccoli florets in a steaming basket.
Step 2: Briefly steam the broccoli until crisp tender when pierced with the tip of a sharp paring knife.
Bright green broccoli in an ice bath bowl of ice and water after steaming.
Step 3: Shock broccoli ice water to stop the cooking process and keep the florets bright green and crisp. Dry on a clean kitchen towel.
Mayonnaise, vinegar, and honey in a glass bowl with a stainless steel whisk.
Step 4: Whisk together mayo, vinegar, and honey in a small bowl for the creamy dressing. 

While the broccoli is briefly steaming then chilling, start cooking the bacon. Either chop the bacon strips crosswise into pieces before frying or fry the strips whole, then chop or crumble.

Cooking bacon pieces in a black iron skillet golden brown.
Step 5: Fry bacon pieces or strips until crisp and browned.
Draining crisply cooked bacon on paper towels.
Step 6: Drain bacon on layers of paper towels on a baling sheet or plate.

Chef's tip on red onions: If you find red onions too strong, after chopping, add them to a small bowl of ice water and soak for a few minutes, then drain and dry before using. This helps to temper the bite of red onions.

Serving Suggestions

All of the components for a crunchy broccoli salad are easily prepped ahead and refrigerated until serving time. I do them ahead and package individually, then toss to serve and add the dressing. It's a good meal prep vegetable salad, just package the dressing in small separate containers.

If you don't think you'll eat the whole batch, dress only what you'll need and refrigerate the rest in an airtight container for up to 4 days.

Crunchy broccoli salad is great with just about anything such as grilled steaks, burgers, these oven baby back ribs, and grilled lemon chicken.

Broccoli Bacon Salad in a white bowl for serving.

Recipe FAQs

How do I make the broccoli tender but still crunchy?

To keep the broccoli tender but crunchy, steam or boil it briefly then immediately shock it in ice water, drain and dry. Shocking in ice water, also called an ice bath, stops the cooking process and keeps the broccoli crisp and bright green. The culinary technique is called blanching. Watch the timing on cooking the broccoli. It's done when you can just pierce it with the tip of a sharp paring knife. You want it crisp tender, not soft.

What are some variations of broccoli salad?

To keep broccoli salad interesting, try these fun ideas. Add small cubes of cheddar cheese, vary the dried fruit swapping raisins for dried cranberries or golden berries, use different nuts and seeds, add grated carrot for color, or finely chopped red bell peppers.

Can I make a broccoli salad vegan?

To make a broccoli salad vegan, skip the bacon and use a vegan mayonnaise. Add nuts and seeds for more texture and interest. For more color, add grated carrot or red or orange bell peppers.

More Great Vegetable Side Dishes

Versatile, there are so many ways to prepare them. Hot or cold, salads or sides, try some of these side dish recipes to change things up. You might find some new favorites. Check out the vegetable recipes index page for more inspiration.

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Let me know if you made this broccoli salad by adding a comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

Originally published in August 2019

📖 Recipe

Crunchy Broccoli Bacon Salad

Sally Cameron
Crunchy broccoli bacon salad with sweet dried cranberries, crunchy walnuts and pumpkin seeds, plus a creamy dressing. Great for summer lunches and dinners. See notes at end for special dietary needs.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 minutes
Course Salad
Cuisine American
Servings 6
Calories 335 kcal

Ingredients
  

Dressing

  • ¾ cup Vegenaise or mayonnaise
  • 1 tablespoon honey or maple syrup
  • 2 teaspoons apple cider vinegar white vinegar or red vinegar

Salad

  • 4 slices bacon
  • 2 heads broccoli crowns about 1 ½ pounds
  • ⅓ cup dried cranberries raisin or goldenberries
  • ¼ cup chopped walnuts
  • 2-3 tablespoons red onion chopped or sliced thin
  • 2 tablespoons pumpkin seeds raw or toasted

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Instructions
 

Prep Ahead Directions (optional)

  • To prep ahead: trim, steam and chill broccoli, refrigerate. Fry the bacon, drain and chop, refrigerate. Chop the onion, refrigerate. Make the dressing and refrigerate. Toss before serving

To Make and Serve

  • Whisk the dressing ingredients together until smooth in a medium bowl and set aside to toss the salad. Fry the bacon until crisp, drain on paper towels and chop. While the bacon is cooking, start on the broccoli.
  • Fill a large bowl half full with ice and cold water for an ice bath. Trim broccoli florets into bite-sized pieces for 8 cups florets. See post photo for help. Save broccoli stems for another use. In a medium pot add a vegetable steam basket and enough water to come to the bottom of the basket. Cover with a lid and bring to steaming over medium high heat. Add the broccoli and steam for 2 minutes. Immediately remove the broccoli to the ice bath to stop the cooking process and retain the bright green color.
  • To serve, add the bacon, broccoli, and all other ingredients to the bowl with the dressing and toss gently to coat. Serve immediately or refrigerate for an hour before serving. Salad is best dressed and served close to serving time to maintain crispness. Leftovers will hold up to two days well covered but the broccoli will not be as crisp.

Notes

Substitutions:

  • Dried fruit: For a lower-sugar option to cranberries or raisins, try Golden Berries. They are much lower in sugar with a pleasant sweet-tart taste. They are also known as poha berries or pichu berries.
  • Nut and seed options: Try cashews, slivered almonds, shelled hemp seeds, pine nuts, or shelled sunflower seeds. Macadamia nuts are delicious too.
  • For vegans: Skip the bacon and use a plant-based mayo such as Vegenaise.
  • For vegetarians: Skip the bacon.
  • Not a mayonnaise fan? Make the dressing with plain Greek yogurt.

Nutrition

Calories: 335kcalCarbohydrates: 24gProtein: 8gFat: 24gSaturated Fat: 3gCholesterol: 1mgSodium: 229mgPotassium: 696mgFiber: 6gSugar: 10gVitamin A: 1263IUVitamin C: 181mgCalcium: 100mgIron: 2mg
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Burrata Caprese with Fresh Tomatoes

· 3 Comments

For a terrific spin on a classic Caprese Salad, swap the mozzarella cheese for creamy Burrata cheese and you've got a delicious Burrata Caprese. All it needs is fresh basil leaves and a drizzle of good extra virgin olive oil and you're set. Simply slice, arrange, and enjoy. Don't miss out on making this Burrata Caprese before summer (and peak tomato season) fades away.

A white oval platter of colorful sliced heirloom tomatoes with burrata cheese and basil leaves and crostini.

My husband loves burrata so much I tease him it's his middle, so this burrata caprese is a summer favorite recipe. Burrata is a heavenly, gooey delight, and making this style Caprese salad is so simple. No cooking, just slicing fresh tomatoes, arranging and garnishing. ​It’s the perfect example of the power of simplicity, allowing great ingredients to shine.

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Why You'll Like This Recipe

  • A simple recipe with simple ingredients.
  • Makes beautiful use of fresh summer tomatoes and delicious Italian Burrata cheese.
  • A great side dish for summer fare like grilled meats.
  • It's the perfect summer salad.

For an appetizer style Caprese on a stick, try this recipe. It's great for entertaining and easily made ahead.

Burrata Caprese Ingredients

Ingredients for a Caprese salad, colorful tomatoes, olive oil, basil leaves, burrata cheese, balsamic.
  • Cheese: With a creamy center, burrata comes in a container with liquid to keep it moist as it's fragile and perishable compared to mozzarella cheese.
  • Tomatoes: Use whatever you prefer, whether heirloom tomatoes, cherry tomatoes or grape tomatoes, Roma tomatoes, or even a combination of the two. Choose what looks best. A blend of colorful tomatoes give it great eye appeal.
  • Fresh herbs: Fresh fragrant basil leaves are a must! Baby leaves can be scattered over the Burrata Caprese without chopping. Larger leaves can be rolled lengthwise like a cigar and sliced thin crosswise.
  • Oil: Here's the perfect place to break out your best olive oil to drizzle over the top. Here's the California extra virgin olive oil I buy (not an affiliate code).
  • Bread: This Caprese works beautifully with or without bread. If you want to serve it with bread, slices of grilled or toasted baguette are perfect to smear with Burrata and layer with tomatoes and basil. How to make crostini is below.
  • Balsamic: Use either good balsamic vinegar or a balsamic glaze, sometimes called a syrup or reduction. Here's my homemade Balsamic Glaze recipe. (optional).

Please see the recipe card for measurements, salt and black pepper.

For another super tomato recipe, check out these roasted cherry tomatoes. Use a variety of colors, like the reds and sweet sun golds.

Chef's Note: So what is Burrata? It's a soft Italian cheese that has a mozzarella shell filled with cream and mozzarella curds. Find it in the cheese section in a carton. Balls usually are 4 ounces and often come 2 to a package. While the official package serving is 1 ounce of cheese (not in my house), I figure 2 ounces minimum of burrata per person. Drain the liquid before using. It's best to buy only what you will use as Burrata is perishable. Once you cut into it, use it right away or within 1-2 days tops.

Substitutions and Variations

  • Swap the tomatoes for ripe summer peaches or other stone fruit.
  • Try a high quality flavored extra virgin olive oil such as lemon or basil olive oil.
  • If you can't get Burrata, look for buffalo milk mozzarella or other fresh mozzarella cheese.
  • Serve with arugula leaves or try adding Prosciutto. The salty flavor is nice against the sweet tomatoes.

Recipe Instructions

Making a Burrata Caprese is just slicing and assembly. What could be easier?

White cutting board on a marble counter with slices of colorful large tomatoes and a knife.
  • Step 1: Slice tomatoes. If you're using heirloom tomatoes, slice them crosswise. If using cherry tomatoes, halve or quarter them depending on their size.
  • Step 2: Layer tomatoes on a large plate, platter with a slightly rimmed edge to catch all of the juicy goodness.
  • Step 3: Drain liquid from the Burrata and place in the center of the tomatoes. You can leave them whole for presentation and lightly score the ball of burrata with a sharp knife, or gently tear them apart to get things started.
  • Step 4: Drizzle the tomatoes and cheese with olive oil and scatter basil leaves over the top. For larger leaves, roll them together lengthwise into a cigar then slice crosswise into thin ribbons (called chiffonade).

For another terrific tomato recipe, try this smoked salsa made on a pellet grill.

Chef's tip: How to easily slice tomatoes? Use a serrated knife. A serrated bread knife is too long and unwieldy, but you can get inexpensive smaller serrated knives sometimes called tomato knives. They make it easy to slice tomatoes and are a terrific tool to add to your collection.

Serving Suggestions

Traditionally a Caprese has basil leaves tucked between the layers of tomatoes and cheese and is dressed with good olive oil. Another serving option, add a drizzle of good quality balsamic vinegar or a balsamic glaze.

Balsamic glaze dripping off a silver and gold spoon into a glass jar.

For a dinner party or summer entertaining, serve Burrata Caprese with a basket of crusty bread or toasted crostini.

Because we love basil, sometimes I dress it with a fresh basil pesto vinaigrette. Stir a tablespoon or two of classic basil pesto into olive oil, liquifying the pesto, and you get a fragrant emerald green dressing.

Chef' tip: For serving I like to sprinkle the top with a coarse kosher salt or a flaky sea salt. When you bite into the larger salt crystal, the crunch is nice against the creamy texture of the fresh burrata cheese and the juicy tomatoes. 

Plate of red, yellow and burgundy tomatoes with burrata and basil.

Recipe FAQs

What kind of tomatoes are best for Caprese Salad?

Whatever is best at the market. Mid to late summer is when you'll find the best tomatoes. Colorful heirloom tomatoes, Roma tomatoes, cherry tomatoes, grape tomatoes, beefsteak tomatoes, all work. Use one type or combine them on your serving platter.

Can I make Caprese Salad ahead of time?

A Caprese Salad or a Burrata Caprese is best made right before serving. To save a little time, slice the tomatoes and lay them out on a parchment or plastic film lined rimmed baking sheet, wrap and refrigerate until serving time. If using mozzarella cheese, slice it ahead of time as well like the tomatoes and refrigerate until time for assembly. If using burrata cheese, don't drain it until your tomatoes are assembled, then add the Burrata and basil leaves.

Is Burrata Caprese Salad served cold or at room temperature?

It's best served at room temperature as cold dulls the tastes of the sweet ripe tomatoes and creamy burrata cheese. If you've pre-sliced the tomatoes and refrigerated them, get them out of the cold and let them come closer to room temperature for full enjoyment.

More Summer Seasonal Recipes

Summer is the best time for not only sweet tomatoes, but corn, watermelon, cucumbers and more, so take advantage of what's best and enjoy it while it's in season.

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Let me know if you made this burrata caprese by adding a comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

📖 Recipe

Plate of red, yellow and burgundy tomatoes with burrata and basil.

Burrata Caprese Salad

Sally Cameron
Choose the best fresh ripe tomatoes you can find. If you can't get burrata cheese, substitute buffalo milk mozzarella, or good mozzarella. Skip the hard rubbery balls. Serve as a delightful starter, side dish, or even a light lunch with some fresh bread and prosciutto.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Appetizer, Salad
Cuisine Italian
Servings 4
Calories 237 kcal

Ingredients
  

  • 4 large fresh tomatoes heirloom, Roma, beefsteak
  • 8 ounces burrata cheese or buffalo milk mozzarella
  • ¾ ounce fresh basil leaves or half a bunch.
  • 2 tablespoons extra virgin olive oil
  • ¼ teaspoon sea salt crunchy kosher salt is nice
  • ¼ teaspoon ground black pepper
  • 1-2 tablespoons Balsamic vinegar, glaze, or syrup optional

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Instructions
 

Burrata caprese

  • Slice tomatoes about ¼″ thick and place on a platter or plate. Place the burrata in the center of the tomatoes. Leave whole or score into quarters and let it start to slide apart. Tuck fresh basil leaves in here and there or scatter them over the top.
  • Optional basil vinaigrette
  • For dressing, stir together the basil pesto and olive oil until it’s a thin dressing. Drizzle over the salad and season with salt and pepper.

Notes

Substitutions and Variations
  • Swap the tomatoes for ripe summer peaches or nectarines
  • Drizzle the top with good Balsamic vinegar or a homemade Balsamic Glaze.
  • Try a high quality flavored extra virgin olive oil such as lemon or basil olive oil
  • If you can't get Burrata cheese, look for buffalo milk mozzarella. And if you can't find that, get the best mozzarella available
  • For salad greens, add arugula.
  • For a little protein, serve slices of prosciutto, rolled or ruffled, alongside.
For instructions on how to make my golden, garlic crostini, please see the post. 
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Nutrition

Calories: 237kcalCarbohydrates: 7gProtein: 11gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 155mgPotassium: 436mgFiber: 2gSugar: 5gVitamin A: 1966IUVitamin C: 25mgCalcium: 321mgIron: 1mg
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Easy Smoked Chicken Breast

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Fire up your pellet grill and try this easy smoked chicken breast. Smoking chicken breasts low and slow ensures they remain moist and tender while a flavorful dry rub enhances every bite. Whether you're smoking just a couple or filling the grill, be sure to prepare extra for fantastic leftovers for tacos or salads. The results are delicious.

A gray platter of smoked chicken breasts with bbq dipping sauce and a bowl of broccoli salad.

I've always loved smoky flavor and the smell of smoke. When we built our backyard, I was thrilled to finally have a place for a pellet grill (aka pellet smoker). Food off the pellet grill is so tender and flavorful. This smoked chicken breast has become a weekly staple because it's so easy and tastes great. Never smoked chicken breast? Try this easy recipe, it's sure to please.

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Why You'll Like This Recipe

  • It's easy and mostly hands off.
  • Makes a great dinner and terrific leftovers.
  • Do two or do a dozen!
  • Simple ingredients.

Recipe Ingredients

Boneless skinless chicken breasts on a glass plate with, pink salt, dry rub, and mayonnaise.
  • Chicken: Get boneless chicken breasts the same size so they smoke at the same time.
  • Mayonnaise: Instead of olive oil, I use mayo as my 'binder' for dry rub. I prefer the light clean taste of this brand, but use your favorite. I use the soy-free. Use just a little to make the rub stick.
  • Dry rub: Use your favorite BBQ seasoning. I use my homemade BBQ spice rub, a blend of smoked paprika, garlic powder, cumin, chili powder, and more. Check out the link and make a batch. It's super versatile.

Please see the recipe card for measurements. You'll also need avocado oil spray.

Chef's tip: For my BBQ dry rub you need smoked paprika, granulated garlic, ground cumin and coriander, brown sugar, onion powder, ancho chili powder, ground black pepper, and a little chipotle powder for some kick. There is no salt in my dry rub, as you have more control salting the meat separately. It also helps salt-sensitive people. Find the dry rub recipe here.

Substitutions and Variations

  • If you prefer dark meat, use boneless skinless chicken thighs, cook to 175°F.
  • Try different dry rubs.
  • Try brining to understand the texture difference, and what you prefer.

For more smoker recipes, try my smoked salsa recipe.

A glass jar of bright brick red colored dry rub spice blend.

Chef's tip: Always smoke to temperature, not to time. Time varies with weather conditions, your grill, and other factors. Use a digital kitchen thermometer to check the internal temperature of the meat. Be sure to insert the probe in the thickest part of the breast. Smoked chicken breasts will be firm with a little give but not rock hard when done.

Smoked Chicken Breast Instructions

Get the chicken breasts out of the refrigerator and unwrap them 45-60 minutes ahead of time to get the chill off. Yes, this is food safe.

Ready The Grill

Make sure your grill grates are clean and check the pellet level, then pre-heat your pellet grill to 225°F. I use the smoke plus setting. My pellet grill is a Twin Eagles but other grills like a Traeger pellet grill, Camp Chef, or Pit Boss, all work. I have not tried this on a charcoal smoker or an electric smoker.

For pellets, I use a blend of hickory wood, cherry, hard maple, and apple pellets from this company.

A gray tray of chicken breasts coated with dry rub ready for the grill.

Step 1: Get the chicken ready. If you're using my dry rub (no salt recipe), sprinkle the chicken breasts with salt on both sides. Next, smear the chicken breasts with 1-2 teaspoons of mayonnaise per chicken breast. You only need a thin coat.

Lastly, shake a good amount of BBQ dry rub on the chicken on both sides so it is well coated. Start on the under side, the do the top side last so it's stays nicer.

Note - If you brined your chicken breasts, pat them dry with paper towels, skip the salting and just use the mayonnaise and dry rub. Discard the brine. If you're using your favorite seasoning blend, check the label as most contain a lot of salt (it's the first ingredient). You won't need extra.

Boneless skinless chicken breasts coated with dry rub on grill grates for smoking.
Step 2: Smoke the chicken breasts. Place chicken breasts rounded side up on clean grill grates and close the lid.
Dry rubbed chicken breasts finished smoking on grill grates, ready for dinner.
Step 3: Smoke chicken breast to a few degrees short of their finished temperature of 165°F.

Those last few degrees will rise when you pull the chicken off the grill due to carry over cooking. Cook time is between 60-75 minutes. Remember to cook to temperature, not time. Large chicken breasts could take longer.

Chef's tip: A little before the chicken breasts are done, I give them a quick spray with avocado oil. It gives them a little shine and moisture, which is why mine don't look dry. I do this when smoking other meats too such as boneless pork chops.

Basic Chicken Brine (If Brining)

While I am a big fan of brining (see my how to brine a turkey post), for simple smoked chicken breast I skip brining. It's up to you. The texture is good, and not brining gets the chicken on the grill faster.

Brining is like seasoning and adding moisture from the inside out. By using the mayonnaise, you're adding moisture plus the dry rub adds big flavor. Additionally, these chicken breasts are smoked at a fairly low temperature compared to high heat grilling (less risk of drying them out).

Brining changes the physical structure of the protein in chicken (the texture). If you cook the chicken to the correct temperature (don't over-cook it), it will be moist without brining. This is one time you can skip brining and still get great results.

If you want to brine, use my simple basic brine recipe. Smoked chicken breasts are fine with a short brine. Brine for 1 hour, and you can do this at room temperature as long as your kitchen is below 90°F (yes it is food safe to do so). If you are brining longer, say 2 hours, the chicken must be refrigerated.

You need enough brine to completely cover the chicken breasts:

  • 4 cups of water (a quart). You can also skip the sugar and use part apple juice here.
  • ¼ cup kosher salt (1 tablespoon per cup). Don't use table salt.
  • ¼ cup of sugar (either brown sugar or white).

Serving Suggestions

Here are suggestions for side dishes and what to do with leftover smoked chicken breast:

For a terrific dipping sauce, make a batch of my favorite BBQ sauce. It's great alongside the smoked chicken.

Leftover chicken keeps refrigerated in an airtight container up to 4 days. If frozen after smoking and cooling, cooked chicken will taste best if kept frozen up to 4 months.

Sliced and whole smoked chicken breasts on a gray serving plate with a small bowl of BBQ dipping sauce.

Recipe FAQs

What internal temperature should smoked chicken breasts reach?

The food safe temperature for smoked chicken (and all chicken) is 165*F. Plan to pull your chicken a few degrees short of that temperature and allow carry over cooking to finish the job as the chicken rests for a few minutes. This insures moist smoked chicken breast.

Can I smoke frozen chicken breasts?

Simply put, no. Thaw frozen chicken completely in the refrigerator overnight before smoking or use the quick thaw method. To quick thaw frozen chicken, place the chicken in an airtight bag and squeeze out the air. Submerge the chicken in cold water, changing the water every 20-30 minutes until the chicken is totally thawed. Depending on the cut, it may take an hour or several hours. Weight the chicken down if the package floats.

Do not ever thaw frozen chicken on the kitchen counter at room temperature. It's not food safe.

What wood chips work best for smoking chicken breast?

Popular choices for wood chips or all wood pellets include apple, cherry, hickory, and mesquite. Apple and cherry provide a milder, sweeter smoke, while hickory and mesquite offer a stronger, more robust flavor. For the best of all, use a blend containing these woods.

More Chicken Recipes

Here are more chicken recipes to keep things interesting for your family! Be sure to check out the chicken recipe index page for more inspiration.

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Sliced and whole smoked chicken breasts on a gray serving plate.

Smoked Chicken Breast

Sally Cameron
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Entree, Main Course
Cuisine American
Servings 4
Calories 211 kcal

Equipment

  • Pellet grill or other grill with smoking capabilities.

Ingredients
  

  • 1 ½-2 pounds boneless, skinless chicken breast 4 pieces
  • 2 tablespoons mayonnaise I use Vegenaise
  • dry rub (with or without salt) as needed

Optional

  • sea salt, if using my dry rub recipe my rub as no salt included
  • avocado oil spray

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Instructions
 

  • Remove the chicken from the refrigerator 45-60 minutes before smoking to get the chill off. If your dry rub does not have salt (like my recipe). Check your grill for clean grates and pellet level.
  • Pre-heat the grill to 225°F. Sprinkle both sides of the chicken breasts with salt (if using a no salt rub). Then starting with the underside, sprinkle with dry rub, turn and coat the top (rounded) side with dry rub. Smoke the chicken until the internal temperature reaches just short of 165°F, 60-75 minutes. Cook to temperature, not to time. Use a digital thermometer to measure the internal temperature.
  • Remove chicken from the grill and allow it to rest for a few minutes, covered, then serve.
    Leftovers keep for up to 4 days in an airtight container in the refrigerator. To freeze, cooked chicken will taste best if kept frozen up to 4 months. Be sure to label and date.

Notes

Nutrition calculation does not take into consideration the dry rub you are using and salt levels. 
  • 2 tablespoons smoked paprika
  • 1 ½ tablespoons granulated garlic
  • 1 tablespoon brown sugar
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons ancho chili powder
  • 2 teaspoons ground black pepper
  • ½ teaspoon onion powder
  • ¼ teaspoon ground chipotle powder or cayenne pepper. 
The full dry rub recipe is here. 

Nutrition

Calories: 211kcalCarbohydrates: 1gProtein: 36gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 110mgSodium: 255mgPotassium: 632mgSugar: 0.3gVitamin A: 56IUVitamin C: 2mgCalcium: 9mgIron: 1mg
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The Best Roasted Tomato Sauce

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As farmers' markets overflow with fresh, ripe summer tomatoes, now is the perfect time to make a batch of roasted tomato sauce. Skip the stockpot and reach for your roasting pan to create a richly concentrated and flavorful sauce that captures the essence of summer. While 'the best' is a bold statement, this recipe has been shared more than 50,000 times through the years. It's a reader favorite for good reason.

Jars of rich red roasted tomato sauce on a wood counter with fresh tomatoes and garlic cloves.

In late summer when prices are low, I'll bring home 10-20 pounds of fresh tomatoes and make my own roasted tomato sauce. Roasting tomatoes concentrates their natural sweetness. Adding garlic, onions, and herbs adds wonderful flavor. Store-bought pasta sauce can't hold a candle to this!

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Why You'll Like This Recipe

  • Roasted tomato sauce freezes well for a quick meal in colder months to come.
  • Takes advantage of fresh summer tomatoes.
  • Terrific with many dishes like this easy chicken parmesan, and of course simply with a bowl of pasta.

If you love homemade tomato sauce, here's another recipe, my easy homemade marinara sauce. Make it in about 30 minutes with canned tomatoes.

Roasted Tomato Sauce Ingredients

Ingredients for roasted tomato sauce on a marble counter with tomatoes, onion, garlic, oil, wine.
  • Tomatoes: Use meaty, fresh ripe tomatoes, whatever looks best and is a good price as you need a lot of tomatoes. Check out your local farmer's markets. Different types of tomatoes is good
  • Garlic: Use fresh garlic cloves, not garlic powder, for that punch of flavor. A must for tomato sauce.
  • Oil: Extra virgin olive oil is the best.
  • Wine: A little dry red wine adds nice flavor but it's optional.
  • Herbs: Fresh oregano, fresh basil leaves, or some of each.
  • Onions: Yellow, brown, or white, all are fine.
  • Red pepper flakes: If you want to add a little spiciness.

Please see the recipe card for measurements, salt and black pepper.

Here's another of my favorite tomato-based sauces; mushroom marinara. Rich and meaty but no meat!

Chef Sally's tip on wine: When I cook with wine I use the mini airline size bottles so I don't have to open a big bottle. They work great, are inexpensive, and easy to keep in the pantry. Wine enhances flavor in cooking, but of course using it is optional.

Substitutions and Variations

  • To offset the acidity of the tomatoes, some people add a little sugar. If your tomatoes are sweet, you probably won't need it, but you can use it if perferred. Another option is a little monk fruit.
  • Another nice addition is a tablespoon or two of balsamic vinegar. Add this when pureeing the roasted tomato sauce. It adds nicely to the flavor of the sauce. 
  • To use dried herbs instead of fresh herbs, use a dried Italian seasoning blend. Use ⅓ to ½ as much as fresh herbs.

Chef's tips on tomatoes: So what's a good tomato for this sauce? I usually buy a combination of heirloom varieties like Brandywine and Purple Cherokee (a purple beefsteak) and Roma tomatoes, for fun color and flavor mixed in. Red beefsteak tomatoes are excellet too. Buy what looks best and is a good price as this is a lot of tomatoes! A mix is great for roasted pasta sauce. For more info on varieties of tomatoes read this.

Recipe Instructions

Ten pounds of colorful chopped tomatoes on a black cutting board with a knife.
  • Step 1: Pre-heat a hot oven or two ovens to 425°F.
  • Step 2: Wash the tomatoes and core them, depending on variety. Beefsteak and heirloom tomatoes have bigger cores. If you are using Romas, you may only need to chop them. Chop the tomatoes into larger chunks. Add them to the roasting pans.
  • Step 3: Roughly chop onions and peel garlic cloves leaving them whole. Add them to the roasting pans, diving the quantity between the two.
  • Step 4: Add olive oil, chopped herbs, wine (if using), salt and pepper and toss with your hands to mix.
  • Step 5: Roast the tomatoes. Timing is approximately 1:15 minutes, depending on how juicy the tomatoes are, how concentrated you want your roasted tomato sauce, and your ovens. It might take a little longer.
  • Stir the sauce half way through. Check their progress around 45 minutes. Don't leave the ovens open too long. Roast until the tomatoes and onions are a nicely shriveled with browned edges and there is still a little juice in the pan bottom.
A stainless steel roasting pan of roasted tomatoes, onions, herbs, and garlic.
  • Step 6: When roasting is complete, allow pans to cool long enough to handle, then spoon everything carefully into a food processor or blender in batches and puree. For a chunky sauce, do a few pulses. For a smooth sauce, process for a little longer. Your preference.
Roasted tomatoes, onions, garlic cloves, and herbs in a food processor to be pureed.

Another tool option, use a stick blender (immersion blender). They are a handy tool that takes up a lot less kitchen space than a food processor or high powered blender for smaller kitchens. Be sure to puree in a tall pot in the kitchen sink to reduce splatter (and wear an apron!).

Chef's tip on yield: My most recent batch of roasted tomato sauce yielded 3 beautiful quarts. At other times, the yield has been 2 quarts. Maybe the tomatoes were more or less juicy, or maybe I reduced it farther in roasting. Either way, the sauce is fantastic and thick after pureeing.

Pureed tomato sauce in a food processor workbowl ready to enjoy.

Recipe Tips and Tricks

Use one large roasting pan (like you use for a turkey) for a half batch or two large roasting pans for a full batch. For a full batch with one roasting pan, split this recipe into two batches. If you have double ovens or one really large oven, you might be able to do two pans at once with two roasting pans. If you only have one roasting pan, try borrowing a second from a friend.

Another option is using a big electric roaster like you might do a turkey in. Electric roasters are great tools and I've used them for other recipes but not for roasted tomato sauce. You'll have to experiment with timing.

Don't use disposable, uncoated aluminum pans. The acidity in tomatoes reacts with the aluminum with the possibility of leaving an unpleasant metallic taste.

While the long terms effects of aluminum leaching into foods it not fully known (there are conflicting reports), acidic foods like tomatoes are better off in stainless steel or anodized aluminum. Anodized aluminum roasting pans work because the manufacturing process hardens the metal making it non-reactive.

Read Tip: Willie says "I've been making this for a few years now - the best marinara sauce EVER! ? I use two stainless steel cookie sheets (don't have 2 roasting pans) and switch top and bottom, half way thru cooking". See here entire comment below.

Serving and Storing Suggestions

  • Serve over your favorite pasta noodle. It's a good basic spaghetti sauce, or for penne or rotini (corkscrew).
  • For a lower carb dinner, serve over zucchini noodles.
  • It makes a terrific pizza sauce!
  • Roasted tomato sauce is also terrific with my ricotta and kale stuffed shells recipe.
  • Serve as a dipping sauce with a grilled cheese sandwich. Oh, it's so good.
Finished tomato sauce in glass jars and silicone molds for freezing.

How Do I Store Roasted Tomato Sauce?

Roasted tomato sauce will keep in the refrigerator for 5 days in an airtight container, or freezer for up to 6 months. I've used glass jars (like a mason jar or a ball jar) and these portioned silicone freezing cubes.

Store roasted tomato sauce in them or when the sauce is frozen solid, pop the cubes out and store in freezer-safe zip bags, labeled and dated.

When you fill jars, don't fill them all of the way to the top. Leave a little head space for expansion.

To thaw frozen sauce, place in the refrigerator overnight, pour into a pan over medium heat with a lid on low heat. On of my favorite things to label jars with is these removable labels. They work great.

Roasted Tomato Sauce Canning Notes

I used to can this sauce with a pressure canner so it was pantry stable. Now I just freeze the finished sauce.

Low-acid foods such as tomato sauce should optimally be processed using a pressure canner, not a water bath. Only a pressure canner can reach the 240 degrees necessary to safely process low-acid foods (a ph value greater than 4.6).

For instructions on preparing canned tomatoes, check out this article from Simply Canning.

A jar of rich red, chunky roasted tomato sauce without a lid and red ripe tomatoes.

Recipe FAQs

Which type of tomatoes are best for roasting?

Meatier tomatoes are best for making a roasted tomato sauce. Buy either Roma tomatoes or plum tomatoes, but you can use any variety of tomatoes depending on availability and personal preference. I often use heirloom tomatoes.

If the tomatoes have lots of seeds, squeeze or slice some of them out after halving or quartering. A combination of tomatoes make for good flavor. If you want a really red sauce, use all red tomatoes, or mix in colors for fun and flavor.

Do I need to peel the tomatoes before roasting them?

No need to peel tomatoes before roasting as the skins soften during roasting and add nice texture to the finished sauce. Plus, there is good nutrition in those skins, so I recommend not peeling. It's definitely a time saver too. For a smoother roasted tomato sauce, puree longer in a food processor or blender.

What herbs and spices work well in roasted tomato sauce?

Traditional herbs for roasted tomato sauce include basil, oregano, thyme, rosemary, Italian parsley, and bay leaf. Soft leaf herbs blend into the finished sauce easily when pureeing. Herbs such as bay leaf must be removed, as you do not want to eat them. Rosemary, if chopped, will blend in, or use sprigs then remove after roasting.

More Recipes With Tomatoes

Here are more recipe for you using tomatoes, from oven roasted cherry tomatoes to an easy marinara, bolognese, and mushroom sauce.

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Recipe originally published in September 19, 2011.

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roasted tomato marinara sauce | AFoodCentricLife.com

Roasted Tomato Sauce

Sally Cameron
Roasting tomatoes makes an incredibly rich and concentrated tomato sauce. To roast this many tomatoes at once, you need two roasting pans so as not to crowd the ingredients. That may require two ovens or roasting in two batches. If you don’t own a roasting pan, find a friend who does and borrow one. A serving is ½ cup - ⅔ cup. Freezes beautifully.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Sauce
Cuisine Italian
Servings 18 Yield 3 quarts (12 cups)
Calories 118 kcal

Equipment

  • Stainless steel roasting pans
  • Food processor or blender
  • Double ovens or split the batch into two

Ingredients
  

  • 10 pounds fresh tomatoes
  • 16 large whole garlic cloves, peeled
  • ½ cup extra virgin olive oil
  • ½ cup dry red wine optional
  • 6 tablespoons fresh oregano leaves or basil leaves (or both) or 2 tablespoons dried
  • 2 medium onions roughly chopped
  • 1-2 tablespoons Balsamic vinegar optional
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • ¼-1/2 teaspoon red pepper flakes optional

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Instructions
 

Pre-heat Ovens

  • Pre-heat the oven (s) to 425°F. Get out two large stainless steel roasting pans (like for roasting a turkey).

Prep Tomatoes

  • Wash the tomatoes. Depending on the type of tomato, you may need to cut out the core first, as with large Beefsteak or Heirloom varieties. You may not need to with Roma or plum tomatoes Cut tomatoes into large chunks. Don’t cut the pieces too small. Big chunks are good. Smaller pieces roast too fast.

Roast Tomatoes

  • Place tomatoes in the roasting pan. Add garlic cloves, oil, wine or broth, oregano, onion, salt and pepper. Toss with your hands. Place pans in the oven and roast until tomatoes have reduced and are starting to get a few black edges. The pan should still have some juices, not be dry.  Depending on your oven it should take about 60 minutes. Stir half way through. If the tomatoes are really juicy, it may take longer.

Cool and Puree

  • Remove pans from oven, set on the stove top and allow to cool until you can handle it. Carefully transfer the roast tomatoes into a food processor and pulse 5-6 times or until you get the preferred texture. You can also use a blender and process in batches. Serve or cool completely and freeze in portions.

Notes

Canning tomatoes requires a pressure canner. See notes in the post, and read about canning tomatoes on recommended links.
For tomatoes, use what is best at the market. Roma tomatoes, plum tomatoes, beefsteaks, and heirloom tomatoes all work great in this recipe. 
The yield for this recipe is 2-3 quarts, depending on how far you roast or reduce the tomatoes. This sauce will keep fresh in the refrigerator for 4-5 days, or freeze for up to 6 months. Some batches I've reduced the sauce way down with little juice left in the pan. This last batch I did not go as far and got 3 beautiful quarts of sauce. 

Nutrition

Serving: 0.66cupCalories: 118kcalCarbohydrates: 13gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 273mgPotassium: 650mgFiber: 4gSugar: 7gVitamin A: 2137IUVitamin C: 36mgCalcium: 60mgIron: 1mg
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Refreshing Cucumber Smoothie Recipe

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Cucumber in a smoothie? It's not crazy, it's crazy good! It's technically a fruit, so why not? This cucumber smoothie is refreshing and nutritious, perfect for the hot days of summer. Let me show you how to make a healthy high-protein cucumber smoothie. Cucumbers are for more than salads, salsas, and pickles. They are for smoothies too!

Minty green cucumber smoothie in a glass with mint leaves, cucumber slices, lime slice, and green striped straw.

I'd never made a fresh cucumber smoothie until I started growing cucumbers. Looking for creative ways to use my bounty (besides sharing them with my neighbors), I started making cucumber smoothies. I was amazed how delicious they are! If you enjoy smoothies, try this one for a change-up to your morning routine. It's delicious, and as with all smoothies, there are many ways to customize them.

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Why You'll Like This Recipe

  • It's a refreshing, healthy, summertime smoothie.
  • Another great way to get nutritious cucumbers into your diet.
  • Customize to get to the grams of protein you need.

For another refreshing way to use cucumbers, try this cucumber and feta salad with mint. The mint really makes it.

Cucumber Smoothie Ingredients

  • Cucumber: Use an English cucumber (aka hot house cucumber), persian cucumbers, or mini cucumbers for a cucumber smoothie. Pass on regular cucumbers with nubby skins as they usually have a wax coating, lot of seeds, and are sometimes bitter. One English cucumber is enough for two smoothies.
  • Milk: Almond milk and hemp seed milk are my go-to's for smoothies. Use what works best for you, whether dairy milk or plant-based milk.
  • Citrus: Fresh lime juice lifts the flavor, or use lemon juice. 
  • Yogurt: Use plain Greek yogurt as it's thicker, higher in protein than regular yogurt, and helps provide a creamy texture.
  • Protein powder: Use your favorite or use more yogurt to get your protein. Here is the protein powder we use.
  • Spinach: Fresh spinach leaves add nutrition and color. Grab a container of baby spinach leaves and get your leafy greens!
  • Honey: To sweeten just a touch and offset the tangy yogurt. I use no-sugar monk fruit honey.

Please see the recipe card for measurements.

Be sure to check out my Guide to Making Healthy Smoothies. Confused about choosing protein powders? Read How to Choose Proteins Powders.

Chef Sally's Cucumber tips: Why use the seedless or slicing cucumbers? Because they don't have a bitter compound called cucurbitacin. They also have a higher natural sugar content makes them sweeter and a thin skin. ​Even though they are called "seedless", there are still tiny seeds but they are easy to eat. Lastly, that bitter compound is why some people experience burping or digestive upset with cucumbers.

For another cool and refreshing recipe with cucumbers, try this chilled tomato gazpacho soup. It's like a summer garden in a bowl.

Substitutions and Variations

  • Milk alternatives: Try coconut water, oat milk, coconut milk, hemp seed milk, or pumpkin seed milk, cashew milk, or organic soy milk.
  • Fresh herbs: Add a few fresh mint leaves. If you don't grow it, it's easy to grow and have available for recipes. Another good addition is fresh cilantro.
  • Add some frozen banana for more creaminess.
  • If you don't want to use protein powder, use more plain Greek yogurt.
  • Add a quarter of an avocado for more creamy smoothness and healthy fat.
  • Add a tablespoon or two of chia seeds or hemp seeds for more protein, healthy fats, protein, and fiber.
  • For a dairy-free smoothie, skip the yogurt and use an all plant-based protein blend, and add seeds, or use a non-dairy yogurt.

For another creamy green smoothie, try my green detox smoothie.

Chef Sally says: If you're looking to build and maintain muscle (especially important as we age), another terrific addition is creatine powder. Here is the brand of creatine we use. Learn more by reading this super informative article on what it is and the benefits, and here is a another good read. It's not just for body builders. In short, it's an amino acid essential for muscle health.

How to Make a Cucumber Smoothie

Prep-Step: Freezing Cucumbers

There are two options for prepping the cucumber: slice out the seedy center or don't. I do, so the cucumber pieces are meatier. If you prefer to use your cucumber seeds and all, that's fine. For the smoothie, you need a cup of frozen cucumber pieces.

Chopping cucumbers on a white cutting board.
Step 1: Chop cucumber into bite-sized pieces, slicing out the seedy centers.
Chopped cucumbers on a silver gray rimmed baking sheet.
Step 2: Place chopped cucumber on a sheet tray and freeze until solid, then place in a zip bag.

Make the Smoothie

Ingredients for a cucumber smoothie in a blender container ready to blend.
Step 3: Add the base liquid to a high speed blender first, then all other ingredients
A blended green cucumber smoothie
Step 4: Start low and blend on high until smooth.

Chef Sally says: Once you've added the cucumbers to the blender, put them back in the freezer right away as they thaw fast. They are like cucumber ice cubes because cucumber is mostly water.

After those cucumbers are frozen, another good combination is cucumber and pineapple, as in this mango pineapple smoothie. Swap it for the mango.

Serving Suggestions

Blend and enjoy cold! It's refreshing and so good. Adjust the protein level to your personal needs. To make a cucumber smoothie ahead of time, blend the smoothie in advance and store it in the refrigerator for up to 24 hours. I've done this and it tastes great the next day. It will separate because of the high water content of cucumbers, just stir, shake or whisk together and enjoy.

Another option, add all of the ingredients to a large container and refrigerate, then dump and blend in the morning.

Creamy green smoothie with cucumber, mint, lime, and yogurt in a glass with a green striped straw.

Recipe FAQs

Can I use any type of cucumber for a smoothie?

Yes, you can use any type of cucumber, but English cucumbers or seedless cucumbers are preferred because they have fewer seeds and thinner skin, which makes for a smoother texture. Additionally you can slice out the cucumber seeds.

Should I peel the cucumber first?

No, do not peel the cucumber for a smoothie. There is lots of nutrition in that lovely dark green skin. This is why it's best to use an English or seedless cucumber as the skins are thinner and blend easier. Peel them if they have a waxy coating.

How can I make my cucumber smoothie thicker?

To make the smoothie thicker, you can add ingredients like Greek yogurt, avocado, banana, or chia seeds. These will also add extra nutrition to your smoothie. A few ice cubes helps too.

Are cucumbers good for me?

Cucumbers offer many nutritional benefits. Because they have a high water content, cucumbers​ are hydrating, low in calories, and rich in vitamin C & K. Cucumbers provide minerals such as potassium and magnesium, and are positive for digestive health. 

More Super Smoothie Recipes

I drink smoothies year round and am always coming up with new recipes. Try a few of my other smoothies recipes to change up your smoothie game.

⭐️Did you Make This?

If you make a cucumber smoothie, I hope you'll comment and let me know how you liked it. If you loved it, please give it a 5 star rating! They really help other readers and I appreciate hearing from you.

📖 Recipe

Creamy light green cucumber mint smoothie in a glass with lime slice.

Cucumber smoothie

Sally Cameron
Creamy and refreshing, this cucumber smoothie is a welcome summer breakfast, snack, or post-workout refuel. Adjust the protein level to your specific needs.
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Prep Time 5 minutes
Freezing cucumber 3 hours
Total Time 3 hours 5 minutes
Course Beverage, Breakfast, smoothie
Cuisine American
Calories 203 kcal

Equipment

Ingredients
  

  • 10 ounces almond milk or milk of choice
  • 1 cup frozen cucumber pieces 5 ounces
  • ½ cup plain greek yogurt
  • ½ scoop protein powder of choice
  • 1 lime, juiced
  • 1 tablespoon zero-sugar honey or regular honey
  • 1 ounce baby spinach leaves a big handful

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Notes

Order the monk fruit honey on this site. It comes in flavors too! It's all I use. 
Options: Add a small banana, add chopped mint leaves, swap lemon for lime, use all plain yogurt or all protein powder (but the combination is nice).
The nutrition calculation is provided as a reference as the numbers may change depending on the brands and ingredients you use or add. I use monk fruit honey so there is no sugar. If you use honey or sweetened yogurt, your sugar/carb numbers will be higher. 

Nutrition

Calories: 203kcalCarbohydrates: 30gProtein: 26gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 30mgSodium: 453mgPotassium: 565mgFiber: 4gSugar: 8gVitamin A: 2845IUVitamin C: 30mgCalcium: 567mgIron: 3mg
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Creamy Sun-Dried Tomato Pesto Pasta

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Love creamy pastas? This sun-dried tomato pesto pasta combines the rich flavors of sun-dried tomato pesto and whipped ricotta for an irresistibly creamy sauce. Made in minutes in a food processor, toss it with hot cooked noodles for a satisfying gourmet meal. Use your favorite pasta shape to catch every bite of the luxurious sauce. Versatile, it works perfectly as a dip too, served with veggies, crackers, or crisp crostini.

A white bowl of creamy sun-dried tomato pesto pasta with basil leaves , pine nuts, toasted bread, parmesan.

Following my homemade sun-dried tomato pesto (also calIed red pesto or pesto rosso) I had to share this companion recipe. With the pesto made and a tub of ricotta on hand, I thought why not combine them? It came out amazing! Friends immediately asked for the recipe. Savory and creamy, pesto and whipped ricotta make natural partners for a terrific sauce or dip.

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Why You'll like This Recipe

  • An easy pasta recipe, make it in a matter of minutes with a food processor.
  • Make the pesto ahead of time for for busy weeknights.
  • Whip the sauce together at serving time or before.
  • A gluten-free recipe (with gluten-free pasta).

This would be good made with a traditional green basil pesto too, like this Pesto Genovese.

Sun-Dried Tomato Pesto Pasta Ingredients

Ingredients for red pesto pasta on a marble counter with a bowl of pasta.
  • Pasta: Use your favorite, either gluten-free or wheat pasta. For the best shapes to hold up to creamy sauces, check out the pasta guide below.
  • Ricotta cheese: I use whole milk ricotta for rich creaminess instead of heavy cream or cream cheese.
  • Sun-dried tomato pesto: Takes just minutes to make. Homemade pesto is the best (and easy!), but purchased works too.
  • Oil: Extra virgin olive oil is my top choice, but avocado oil works too.
  • Lemon juice: Lifts the flavor and balances the richness.

Optional Garnishes for dun-dried tomato pesto pasta

  • Fresh herbs: Add fresh basil leaves as garnish, or Italian parsley.
  • Parmesan cheese: Extra to use as garnish if desired.
  • Red pepper flakes: For a little more heat.

Please see the recipe card for measurements.

Chef Sally's pesto rosso: To make sun-dried tomato pesto, you need just a few items. An 8-ounce jar of sun-dried tomatoes in extra virgin olive oil, pine nuts, parmesan, olive oil, lemon, garlic, and basil. See the link above for details. It's great make-ahead recipe. For substitutions with sun dried tomato pesto, check the substitutions section in the post.

Substitutions and Variations

  • This works well with the more common basil pesto too! Whip the ricotta cheese and enough pesto together until it tastes as you prefer, then add lemon juice and olive oil if needed.
  • To add protein for meat eaters, try sliced grilled chicken or cooked Italian sausages. Seafood like grilled shrimp and even salmon work well too.

If you love to make homemade sauces, try my gluten-free bbq sauce! It has a nice kick and deep flavors for just about anything going on the grill.

Recipe Instructions

First, start a large pot of water for the pasta and add a little salt. Cook according to the package instructions until just al dente, then drain. Save a half cup of pasta water in case you want to loosen the sauce. While the pasta cooks, start the sauce. It takes just a minute.

Rich reddish brown sun-dried tomato pesto on a spoon.
Step 1: Make the red pesto. Add all ingredients to a food processor and process until fairly smooth.
Food processor bowl with ricotta cheese, pesto, oil, and lemon juice to be pureed into a sauce.
Step 2: Add ricotta, sun-dried tomato pesto, oil, and lemon juice to the food processor.
Creamy orange tomato pesto sauce, finished in a food processor workbowl.
Step 3: Puree until smooth and creamy, ready for pasta, or...
Sun-dried tomato whipped ricotta dip in a white bowl with pine nuts and basil.
Step 4: Scoop it into a bowl as a dip.

Choosing the Right Pasta

A white bowl of sun-dried tomato pesto pasta with basil and parmesan garnish.

What type of pasta works best with this sauce? When it comes to pairing pasta shapes with richer, creamier sauces, certain types of pasta excel due to their ability to hold and complement the sauce effectively. Here are some of the best pasta shapes for richer sauces like sun-dried tomato pesto with whipped ricotta:

  • Fettuccine: The flat surface of fettuccine allows the creamy sauce to cling well, making it a classic choice for Alfredo and other creamy sauces​.
  • Tagliatelle: The wide, flat shape of tagliatelle is perfect for thick, creamy sauces, ensuring that each bite is coated evenly. It's a little narrower than fettuccine.
  • Rigatoni: The characteristic ridges and hollow center trap creamy sauces, providing a satisfying bite with every mouthful.
  • Penne: The short tubes with ridges cut at an angle trap creamy sauces like rigatoni and go well with creamy sauces.
  • Fusilli: WIth sort of a corkscrew shape, there's lot's of room for the pasta to be coated with creamy sauce. Another good corkscrew shape is cavatappi.

Love pasta salad? Try this terrific Caesar pasta salad, with chicken or without.

Chef Sally's tip: Want to know more about pasta shapes? Check out the pasta shapes dictionary for lots of fun facts.

Serving Suggestions

Toss sun-dried tomato pesto pasta sauce with your favorite pasta while it's hot, right after draining. Save a little of the pasta water to loosen it up a bit if needed. What I do is make a batch, use it for snacking as a dip, then turn the rest into this sauce with the whipped ricotta for making pesto pasta.

Can you freeze this? Can and should are two different things. Ricotta does not freeze well and gets grainy upon thawing so I advise making it fresh and using within 5 days. If you want to try freezing it, after thawing re-whip in a food processor and make any adjustments preferred with lemon juice or olive oil.

Recipe FAQs

Can I make the pesto ahead of time?

Pesto can be made ahead of time and refrigerated for up to a week or even frozen in ice cube trays for several months.

Can I add protein to the dish?

Absolutely. To add protein, try sliced grilled chicken, cooked or grilled shrimp, or baked or grilled salmon.

What can I serve with sun-dried tomato pesto pasta?

It pairs well with a side salad, garlic bread, or as a dip with fresh veggies, crackers, or crostini.

Looking for More Pasta Recipes?

For three more sauces that pair well with pasta, try this bolognese made with ground bison, easy tomato marinara (red pasta sauce), or meaty mushroom marinara.