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    Home » Recipes

    Classic French Mushroom Duxelles

    Sep 29, 2023 · 10 Comments

    Closeup of mushroom pate in a white ramekin with a spoon.

    If you love mushrooms, you'll love Duxelles. It's an earthy flavored umami bomb for your tastebuds. It's a classic French preparation and finely chopped mixture of mushrooms, herbs, garlic, and shallots cooked in butter. Plus, you can do so many things with a batch besides appetizers. Sounds fancy, but it's really very simple, and it freezes! Check out my list for the many things you can do with delicious duxelles.

    A small blue bowl of mushroom duxelles with crisp crostini on a platter.

    What is duxelles? It's basically a mushroom spread. It's pronounced "dook-sell", more like "book" than "tux". Think of it like mushroom pate without dairy like ricotta or cream cheese. And the taste? Fantastic, with an earthy, savory quality that is hard to describe.

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    Why You'll Like This Recipe

    • If you love mushrooms, you'll love duxelles.
    • It's easy to make, just a few ingredients.
    • Many delicious uses.
    • Cooked mushrooms freeze well so duxelles are freezable!

    Recipe Ingredients

    Ingredients for mushroom duxelles on gray counter.
    • Mushrooms: The type of mushrooms to use are common white button mushrooms or brown mushroom. They work perfectly for duxelles. Buy firm fresh mushroom without any gills showing. They should be dry, not slimy.
    • Butter: Use good unsalted butter and add salt as you please.
    • Shallots: A member of the onion family, shallots have a coppery brown skin and elongated shape more like a garlic clove. They are common in French cooking and always in my pantry with onions and garlic.
    • Herbs: Parsley and fresh thyme leaves are my choice but using herbs like tarragon works too and is traditionally French.
    • Garlic: Fresh garlic cloves for great depth of flavor.
    • Deglazing liquid: Use a splash of cognac, dry sherry, white wine, or dry white vermouth for deglazing the pan.
    • Creme fraiche: Thick French-style sour cream, adds a little flavor and helps the duxelles hold together better for spreading (optional, omit for vegan).

    If you love mushrooms, try this hearty mushroom pasta sauce. You won't miss the meat.

    Chef's Tip: Cleaning mushrooms. The advice used to be never get mushroom wet, but the truth is you can quickly rinse fresh whole mushrooms right before cooking. Cup 1-2 mushrooms in your hand (depending on size), rubbing them briefly under a trickle of cold water. Alternatively you can wipe them with a damp paper towel or use a clean dry toothbrush, but it takes longer. A quick rinse is fast and effective.

    Substitutions and Variations

    Besides varying the mushroom varieties for duxelles, try these ideas:

    • Use other herbs such as tarragon is a great addition.
    • Change up the deglazing liquid, using a splash of dry sherry, cognac, or madeira wine.
    • The variations come in all of the delicious things you can do with duxelles.
    • For vegan duxelles (dairy-free), swap olive oil for the butter, or use a plant-based butter; cubes or blocks, not the whipped tub stuff.

    For another classic dish with mushrooms, try this Chicken Marsala recipe without cream. The mushroom sauce is terrific.

    Chef's Note: Why is this called duxelles? This recipe is named for the 17th century French Marquis d'Uxelles. He must have had a terrific chef!

    Recipe Instructions

    Using a food processor makes duxelles quick and easy. Use short pulses with the pulse button. You don't want pureed mushrooms. Without a food processor, chop the mushrooms into very small pieces by hand with a chef's knife.

    A black cutting board with chopped herbs, shallots and garlic.
    Step 1: Chop the shallots, herbs and garlic.
    A pile of cleaned white mushrooms on paper towels.
    Step 2: Clean mushrooms.
    Adding quartered mushrooms to a food processor workbowl.
    Step 3: Quarter mushrooms, add to a food processor workbowl or chop finely by hand.
    Mushrooms now chopped fine in a food processor.
    Step 4: Pulse mushrooms until finely chopped or chop by hand.
    Cooking chopped shallots and garlic in melted butter in a skillet.
    Step 5: Melt butter, cook shallots and garlic.
    Chopping mushroom cooking for duxelles in a fry pan.
    Step 6: Cook mushrooms, reducing the liquid that releases.
    Mushrooms almost finished cooking, getting drier in the pan.
    Step 7: Cook until mushrooms are almost dry, stirring.
    Finished mushroom duxelles, brown with green chopped herbs.
    Step 8: Finished mushroom duxelles.

    Chef's Tip: Cooked mushrooms freeze very well, but do not try to freeze raw mushrooms.

    Serving Suggestions

    What are some creative ways to incorporate duxelles into recipes? Try these ideas:

    • Serve duxelles with crisp crostini (wheat or gluten-free) or crackers as appetizers.
    • Fold into an omelet or with poached or scrambled eggs.
    • Toss with warm buttered noodles.
    • Stir into risotto for mushroom risotto (heavenly) or just simple rice.
    • Make stuffed chicken breast by stuffing into a slit in a boneless, skinless chicken breast with a soft cheese, then bake.
    • Stuff a pork tenderloin.
    • Use for mushroom duxelles stuffed sole or Beef Wellington.
    • Make grilled cheese and spread a little duxelles in wtih the melting cheese. Heavenly.

    Duxelles is one of those great classic recipes that is easy, quick to make, and can turn every day recipes into something special.

    Closeup of mushroom pate in a white ramekin with a spoon.

    Recipe FAQs

    Can I freeze duxelles?

    Yes, duxelles are freezeable. I recommend freezing portions in silicone ice cubes trays and thawing portions that you need overnight in the refrigerator.

    What's the difference between duxelles and mushroom pâté?

    Duxelles is generally made without dairy such as cream or cream cheese. Cheese is often incorporated into pate recipes to give them additional creaminess for more spreadability.

    What dishes can I use duxelles in?

    There are many things you can do with duxelles. Toss it with warm buttered pasta, stir into risotto or rice, fold into an omelet, stuff boneless chicken breasts, stir in cream cheese or ricotta cheese for more of a mushroom pate. Serve with sliced baguette or crostini as an appetizer, spread on filet of sole and roll, then bake, make a grilled cheese sandwich and add a layer of duxelles. Delicious!

    Can I use different types of mushrooms for duxelles?

    You can make duxelles with a variety of mushrooms. Common white or button mushrooms work great, are inexpensive, and always available. Other mushrooms that work for duxelles are beech mushrooms, brown cremini mushrooms, small "baby bella" portabella mushrooms, or small shitakes. Save the more expensive and exotic wild mushrooms like chanterelles and morels for simple preparations where their marvelous flavor, color and texture shine, like simply sautéing in butter.

    More Recipes With Mushrooms

    If you love mushrooms, try some of these terrific mushroom recipes.

    • steakhouse roasted mushrooms
      Steakhouse Roasted Mushrooms
    • stuffed mushrooms with spinach
      Stuffed Mushrooms with Sun Dried Tomatoes and Spinach
    • stuffed portobello mushrooms with goat cheese and tomatoes
      Stuffed Portobello Mushrooms With Tomatoes and Goat Cheese
    • Leek and mushroom soup
      Creamy Leek and Mushroom Soup

    ⭐️Did you Make This Recipe?

    If you made this recipe, please add your comment. I enjoy hearing from you! If you loved it, please give it a 5-star rating. They really help other readers.

    📖 Recipe

    Closeup of mushroom pate in a white ramekin with a spoon.

    Mushroom Duxelles

    Sally Cameron
    The classic French mixture of finely chopped mushrooms, herbs, garlic and shallots cooked in butter. Spread on crostini, toss with pasta, use in Risotto, fold into an omelet. For vegan use plant-based butter and skip creme fraiche.
    3.73 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Appetizer, condiment
    Cuisine French
    Servings 6 Yield 1 ½ cups
    Calories 110 kcal

    Equipment

    • Chef's knife
    • Food Processor
    • Fry pan, skillet, or saute pan

    Ingredients
      

    • 1 pound white mushrooms
    • 4 tablespoons unsalted butter
    • ¼ cup finely chopped shallot 1 large shallot
    • 2 garlic cloves finely minced
    • 1 tablespoon cognac or dry sherry optional
    • 1 tablespoon finely chopped parsley
    • 1 tablespoon finely chopped fresh thyme or tarragon
    • ¼ teaspoon sea salt
    • 2 pinches ground black pepper
    • 2 tablespoons creme fraiche or thick sour cream, optional

    Instructions
     

    • Briefly, lightly rinse mushrooms in a slow trickle of cold water, rubbing gently with your hands. Alternatively wipe any dirt off with a damp paper towel. Quarter the mushrooms. Add mushroom quarters to a food processor and pulse until finely chopped. You can also chop them finely by hand with a chef’s knife.
    • Melt butter in a saute or fry pan over medium low heat. Add shallot and cook a minute or two until soft. Add garlic and cook one minute longer. Add mushrooms and cook until most of the moisture has released and cooked off, 12-14 minutes (mushrooms are mostly water). Stir in the herbs, salt and pepper, cook another minute or two. Stir in cognac or sherry (if using) and cook until liquid is about gone. Duxelles should be thick, almost like a textured paste.
    • Cool and refrigerate in an airtight container for 5 days or use immediately as an appetizer spread. Duxelles freezes well up to 6 months. Be sure to label and date.

    Notes

    Duxelles can be made with different types of mushrooms, such as beech mushrooms, baby bellas (small portabellas), small shitakes, or brown creminis. Save the expensive wild mushrooms like chanterelles and morels for enjoying simply prepared on their own.
    just a few ideas for what to do with mushroom duxelles:
    • Serve with crisp crostini (wheat or gluten-free) or crackers as appetizers.
    • Fold into an omelet or with poached or scrambled eggs.
    • Toss with warm buttered noodles.
    • Stir into risotto for mushroom risotto (heavenly) or just simple rice.
    • Make stuffed chicken breast by stuffing into a slit in a boneless, skinless chicken breast with a soft cheese, then bake.
    • Stuff a pork tenderloin.

    Nutrition

    Calories: 110kcalCarbohydrates: 6gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 109mgPotassium: 323mgFiber: 1gSugar: 2gVitamin A: 341IUVitamin C: 4mgCalcium: 26mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Healthy Pumpkin Smoothie Recipe

    Sep 22, 2023 · 8 Comments

    pumpkin pie smoothie

    It's pumpkin season! You've got to try my pumpkin smoothie. It's creamy smooth with warm spices, vanilla extract, pumpkin puree, and a little maple syrup. It's perfect for fall breakfasts and tastes like pumpkin pie filling. Canned pumpkin makes it easy. Puree in a blender and you have a nutritious pumpkin protein shake for the perfect fall breakfast. If you love pumpkin spice flavors, this smoothie will fix those pumpkin spice cravings.

    A beautiful orange colored creamy pumpkin smoothie in a tall glass with a steel straw.

    Do you love fall? I am ready for cooler weather and fall foods. Fall mode means pumpkin flavors and comfort food again. I've been a smoothie lover forever and this is my favorite pumpkin pie smoothie. It's like a slice of pumpkin pie.

    [feast_advanced_jump_to]

    Why You'll Like This Recipe

    • Creamy, tastes like fall in a glass.
    • Quick and nutritious for breakfast or post-workout refuel.
    • Easily adjustable to your dietary preferences with different milks and protein options for a protein-packed pumpkin shake.

    If you enjoy pumpkin, try making homemade pumpkin seed milk, an excellent source of plant-based protein, healthy fat, and minerals like potassium and magnesium.

    Recipe Ingredients

    To make a pumpkin smoothie you need:

    Ingredients for a pumpkin smoothie on a marble counter.
    • Milk: For this smoothie I use homemade almond milk but you can use your favorite brand. If you have nut allergies try oat milk, rice milk, or dairy milk. If the smoothie gets too thick, add a little water.
    • Pumpkin: For pumpkin flavor, use canned pumpkin purée, not the pumpkin pie mix. Easy to keep on hand.
    • Flaxseed: The best is to buy whole golden flaxseeds and grind them yourself right before blending. Alternatively, buy ground flaxseed. Flaxseeds add healthy fat, protein, and important fiber and are great in smoothies.
    • Sweetener: To sweeten try either pumpkin stevia drops, pure maple syrup, sugar-free keto maple syrup with monk fruit (what I use for no added sugar), or honey.
    • Vanilla: Use a good quality vanilla extract or the more concentrated vanilla paste.
    • Spices: Use warm fall spices like cinnamon, nutmeg, allspice, ginger, and/or clove. A pumpkin spice blend works nicely too for that pumpkin pie flavor.
    • Protein powder: Use your favorite, 1-2 scoops. If you need help choosing a healthy protein powder, read this post on how to choose a protein powder.

    For fun, make your own pumpkin pie spice blend starting with cinnamon and adding ground ginger, ground clove, and nutmeg. If you want to make your own pumpkin puree, here's directions from my chef buddy Sally.

    Chef's Tool Tip: Handheld grinders. Small handheld grinders are a handy kitchen tool. Use them for coffee beans, whole spices, nuts and seeds. I use one to grind my flaxseed each day and for whole black peppercorns.

    Substitutions and Variations

    • Vary the milks, spices, and sweeteners and customize your healthy pumpkin pie smoothie.
    • Add a little canned coconut milk for added creaminess and healthy fat.
    • For another protein powder option, try this vegan pure pumpkin protein powder. It's really good.
    • Other protein substitutions include plain yogurt or plain Greek yogurt, vanilla yogurt or vanilla Greek yogurt. Greek yogurt has twice the protein (then skip the vanilla extract).
    • For more creaminess, add a little frozen banana.
    A small glass bowl of whole golden flaxseed before grinding.

    Recipe Instructions

    Golden ground flaxseed in a small hand-held grinder container.
    Step 1: Assemble all ingredients, grind flaxseed first if using whole seeds. Whole flax seed will not breakdown in the blender.
    Creamy orange pumpkin smoothie in a blender container.
    Step 2: Add all ingredients to high-speed blender and blend until smooth.

    Add a few ice cubes to smooth out your pumpkin smoothie if desired. If smoothies ever get to thick, add a little filtered water to thin down. Thicker smoothies fill you up longer, digest slower; thinner smoothies digest faster and you are not full as long.

    Chef's Tip: Health benefits of pumpkin. If you say pumpkin most people say pie. But pumpkin is much more than a dessert ingredient; pumpkin is super nutritious. Beta-carotene is behind pumpkin’s bright orange flesh (which turns into vitamin A), providing antioxidant and anti-inflammatory benefits. It’s good for your eyes, bones, teeth, and immune system. And don’t forget dietary fiber; a ½ cup of pumpkin provides 4 grams of fiber. A pumpkin smoothie has it all!

    Golden orange pumpkin smoothie in a glass with cinnamon sprinkled on top.

    Serving Suggestions

    Pour into a glass and enjoy! I drink a pumpkin smoothie for fall breakfasts but they are good after you workout to refuel as well. Make small ones for kiddos as a healthy after school snack.

    For leftover pumpkin puree, transfer out of the can to a glass airtight container and refrigerate for up to a week to make more smoothies.

    Pumpkin pie smoothie on the counter with a mini pumpkin and jar of pumpkin puree.

    Recipe FAQs

    Can I use pumpkin pie filling instead of puree?

    I recommend you use pumpkin puree (which can actually be a blend or orange winter squashes but labeled as pumpkin). Pumpkin pie filling has additional ingredients like spices and sugar, which can be very sweet, and a different texture than pumpkin puree. To control the sweetness and sugar levels, use pure pumpkin puree. Be sure to read the labels. All you want is pure pumpkin.

    Are there any sweeteners I can use in my pumpkin smoothie?

    Yes. To sweeten a pumpkin smoothie try honey, maple syrup, brown rice syrup, or simple syrup. For low to no-sugar sweeteners and low-carb sweeteners use, monk fruit maple syrup, monk fruit based honey substitute, or liquid stevia either plain or pumpkin flavored. Realize each will change the flavor of the pumpkin smoothie just a bit. I like maple flavor the best.

    What spices are typically added to pumpkin smoothies?

    Warm spices are best to add to a pumpkin smoothie. Try cinnamon, nutmeg, clove, allspices, ginger, and Five Spice, which is a blend.

    Can I make pumpkin smoothies in advance and store them?

    You can make pumpkin smoothies ahead of time and drink it in the morning. If it thickens up, stir in a little water or use a shaker bottle. If you have time, re-blend and add ice cubes. I've done this and it works well.

    More Pumpkin Recipes

    • Pumpkin snack cake with chocolate chips.
      Pumpkin Snack Cake with Chocolate Chips (gluten free)
    • black bean pumpkin soup
      Black Bean Pumpkin Soup
    • toasted pumpkin seeds
      How to Roast Pumpkin Seeds (roasted pepitas)
    • Pumpkin tart
      Pumpkin Tart (gluten free grain free)

    ⭐️Did you Make This Recipe?

    If you make this recipe, 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.

    📖 Recipe

    Healthy Pumpkin Smoothie Recipe

    Sally Cameron
    Smooth and creamy with warm spices, a little vanilla, and of course, pumpkin. This smoothie tastes like liquid pumpkin pie. Puree it all in a blender and you have a nutritious smoothie for a healthy fall breakfast.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 0 minutes mins
    Total Time 5 minutes mins
    Course Beverage, Breakfast
    Cuisine American
    Servings 1
    Calories 279 kcal

    Equipment

    • blender

    Ingredients
      

    • 10 ounces almond milk 1 ¼ cups
    • ⅓ cup canned pumpkin puree
    • 2 tablespoons flaxseed, ground
    • 1 tablespoon maple syrup or monk fruit maple syrup or liquid pumpkin stevia drops
    • 1 teaspoon vanilla extract
    • 1 teaspoon cinnamon or blend of warm spices cinnamon, nutmeg, allspice, clove, ginger
    • 1-2 scoops protein powder of choice 20-25 grams

    Instructions
     

    • Place all ingredients in blender and puree until smooth and creamy. If it gets too thick add a little water.

    Notes

    • Dessert for breakfast? Why not. The pumpkin spice stevia drops are made by SweetLeaf, or use regular maple syrup. This keto maple syrup is terrific and what I now use to reduce sugar. It tastes terrific so why not reduce the sugar.
    • Instead of individual spices you can use pumpkin spice blend. If it gets too thick, add water and blend.
    • The protein levels in this smoothie will vary depending on what you use and how much. 
    • If you want it even creamier and richer with some healthy fat, add 2 tablespoons of canned coconut milk. 

    Nutrition

    Calories: 279kcalCarbohydrates: 17gProtein: 30gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 422mgPotassium: 387mgFiber: 8gSugar: 6gVitamin A: 12796IUVitamin C: 4mgCalcium: 516mgIron: 4mg
    Tried this recipe?Let us know how it was!

    Ground Turkey Stuffed Peppers

    Sep 15, 2023 · Leave a Comment

    Colorful baked ground turkey stuffed peppers with quinoa and herbs.

    Ground turkey stuffed peppers are a great twist on a traditional stuffed pepper recipe. This easy stuffed peppers recipe features ground lean turkey, nutrition-packed quinoa, tomatoes, and warm spices, plus a little feta cheese for some tang. Make the stuffing ahead to save time, then stuff and bake for a colorful family pleasing weeknight dinner everyone will enjoy.

    Red, yellow, green, and orange stuffed peppers in a white baking dish.

    Along with baked turkey meatballs, here is one of my favorite ground turkey recipes. This savory stuffed peppers recipe makes a great dinner with just a leafy green salad dressed with an easy lemon vinaigrette. Make the turkey mixture ahead of time, then stuff and bake the peppers when you want to eat.

    [feast_advanced_jump_to]

    Why You'll Like This Recipe

    • Make the turkey filling ahead 2-3 days ahead of time if desired or make and freeze.
    • Great if you meal prep.
    • Choose whatever color bell pepper you like, or use them all.

    Recipe Ingredients

    Ingredients for stuffed peppers with ground with turkey on the counter.

    Ground turkey stuffed peppers shopping list:

    • Ground turkey: Buy the 93% fat/protein level for more flavor and moisture. If all you can get is the 99%, you might want to add a little fat, such as olive oil.
    • Quinoa: A good whole grain choice for stuffed peppers. Use either white quinoa or tricolor quinoa.
    • Fresh bell peppers: Stuffed green bell peppers might be traditional but red, orange, and yellow colored peppers are fun. Choose peppers that are smooth-skinned, richly colored, and heavy for their size. Brighter colored peppers have more nutrition and a sweeter taste. For how to choose peppers see note below. Red bell peppers have the sweetest flavor.
    • Olive oil: A little healthy, flavorful fat for sautéing your aromatics.
    • Onion: For flavor and moisture, choose brown, yellow, or white onion.
    • Garlic: Fresh is preferred but garlic powder works too.
    • Ground cumin: Adds aromatic warm flavor.
    • Ginger: I use the jarred ginger puree but you can use dry ground ginger. Also a warming spice.
    • Tomatoes: Canned diced tomatoes are easy to have on hand. If using fresh diced tomatoes, add broth or tomato sauce to make up for the canned juices.
    • Fresh herbs: Chopped parsley adds garden flavor and nice color.
    • Cheese: I prefer real Greek feta (sheep and goat milk) for the flavor and tang but a a cow's milk feta works too, or crumbled goat cheese. For no-dairy, omit the cheese.

    Please see the recipe card for measurements and details.

    Substitutions and Variations

    • Meat options: In place of ground turkey, try ground bison, lean ground beef, or ground chicken for chicken stuffed peppers.
    • For a vegan version or vegetarian version, use cubed and browned tempeh or extra firm tofu that you can crumble and try this vegan cheesy sauce recipe to top the peppers. Omit the cheese if desired.
    • Don't like quinoa? Use cooked rice instead. Here is the best way to cook brown rice.
    • Want a no-grain version? Use cauliflower rice.
    • For Italian stuffed peppers use grated mozzarella cheese and parmesan cheese, swap the spices for dried Italian seasoning and red pepper flakes.
    • For Mexican stuffed peppers, swap feta for cheddar cheese or Monterey jack cheese, use fresh or dried oregano, add a little coriander and ancho chili powder. Top with sour cream and chopped cilantro. For heat, add chopped jalapeno pepper.
    • Swap turkey for ground beef or ground bison.

    Recipe Instructions

    First decide whether the stuff the peppers are the shape for stuffing standing or cutting in half and stuffing laying on their sides. The photos show standing stuffed pepper with the tops sliced off. If the quinoa is not cooked, do that while you are prepping the vegetables.

    Bell peppers, tops cut off, ready for stuffing.
    Step 1: Slice off the tops, trim out ribs and seeds with your fingers and paring knife. Set up in a baking dish, standing or on sides.
    Cooking onions and garlic in a fry pan.
    Step 2: Cook chopped onion and garlic until soft in a large skillet.
    Adding ground turkey to cooked onions in a saute pan on the stovetop.
    Step 3: Add ground turkey and cook until no longer pink.
    Cooked turkey and other ingredients for stuffed peppers.
    Step 4: Add the quinoa, spices and tomatoes and cook a few minutes longer to blend flavors. Add parsley.
    Raw stuffed peppers ready for the oven and baking in a white casserole.
    Step 5: Fill peppers with the stuffing mixture, cover with aluminum foil and bake.

    Chef's tip: Make ahead ground turkey stuffed peppers. To save time, prepare the turkey filling ahead of time and refrigerate or freeze it. Stuffed pepper filling is good for 3 days stored in an airtight container when refrigerated. If you freeze it, thaw the stuffing overnight in the refrigerator then warm it up in the microwave so it is not so cold. Then fill peppers and bake to an internal temperature of 165°F.

    How to Choose the Right Peppers for Stuffing

    When shopping, look for peppers with even, level bottom ends so they sit flat. If they don't sit level, help them site flat in the casserole dish by cutting a thin slice off of the bottom without going through the pepper.

    If the peppers are short and squat in shape: either trim off the tops and fill them standing, OR do not cut off the tops, slice through them top to bottom for open halves that you will lay on their sides.

    Orange stuffed bell peppers with ground turkey and cheese.

    If the peppers are long and thin: Do not cut off the top. Cut them in half stem to end all of the way through for filling. See photos for visual help.

    If bell peppers are on the smaller side, buy an extra one to fill. That's what I did for the lead photo as the bell peppers were on the smaller side.

    Red bell peppers stuffed with ground meat and cheese.

    Serving Suggestions

    To serve, complete the ground turkey stuffed peppers with a nice leafy green salad with a tasty orange vinaigrette dressing. If desired drizzle a little more extra virgin olive oil over the top.

    Leftover stuffed peppers make a great lunch the next day and will keep refrigerated in an airtight container for 3 days although the peppers will soften. They are best served within 2 days.

    If you want to freeze ground turkey stuffed peppers, I recommend you freeze the filling by itself and fill fresh peppers to bake. You'll get better results than freezing whole stuffed peppers.

    Ground turkey stuffed orange bell peppers in a white casserole dish,

    Recipe FAQs

    Should I cook the peppers before stuffing them?

    You do not have to cook the peppers before stuffing them. They cook while filled just fine. No need to blanch, pre-cook, or add any liquid to the bottom of the dish. They have enough moisture.

    What's a good sauce or topping for stuffed peppers?

    A good sauce or topping for stuffed peppers depends on the flavor profile of the stuffing. Try different cheeses, sauces, and fresh herbs that compliment the stuffing recipe. Try marinara sauce for Italian style and top with Italian cheese. Try a salsa verde for Mexican stuffed pepper with a Mexican blend of cheese or cheddar. A fresh salsa is nice too.

    How long do stuffed peppers need to cook?

    How long stuffed peppers need to cook depends on the size of the peppers and how cold or warm the stuffing is. For food safety cook until the centers reach 165°F, approximately 45 minutes covered with aluminum foil in a 375° oven.

    More Recipes with Bell Peppers

    If you are looking for more recipes with bell peppers ret my roasted vegetable ratatouille or one of these bell pepper recipes below.

    • roasted red pepper soup
      Sheet Pan Roasted Red Pepper Soup
    • roasted red pepper hummus
      Roasted Red Pepper Hummus
    • Closeup of corn succotash with red and green peppers and bacon.
      Sweet Corn Succotash with Bacon
    • Colorful Asian cabbage salad
      Asian Cabbage Salad with Creamy Almond Dressing

    ⭐️Did you Make This Recipe?

    If you make this recipe, 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.

    📖 Recipe

    Colorful baked ground turkey stuffed peppers with quinoa and herbs.

    Ground Turkey Stuffed Peppers

    Sally Cameron
    Stuffed with nutrition, ground turkey peppers are a nice little package. To save time, make the stuffing ahead. When it’s time for dinner, warm stuffing, stuff, peppers and bake. Serve with a big tossed green salad for a healthy balance.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 50 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Entree, Main Course
    Cuisine American
    Servings 4
    Calories 370 kcal

    Equipment

    • Casserole dish for baking

    Ingredients
      

    • 1 cup cooked quinoa about ⅓ uncooked
    • 4 large bell peppers: red, orange, green or yellow
    • 1 ½ tablespoons olive oil
    • 1 cup chopped onion
    • 2 large garlic cloves finely chopped
    • 1 pound ground turkey 93% lean, beef, bison, or crumbled tofu.
    • 2 teaspoons ground cumin
    • 1 teaspoon jarred ginger puree or ground ginger ½ teaspoon, optional
    • ¼ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • 1 14 ounce  can diced tomatoes not drained
    • ⅓ cup finely chopped parsley
    • 4 ounces crumbled Greek feta cheese or goat cheese

    Instructions
     

    Prepare the peppers for stuffing

    • If the peppers are round and fat, cut off the top and stuff peppers standing. If the shape is more long and narrow, do not cut off the top. Cut the pepper in half lengthwise from stem to bottom.
      With a sharp paring knife and your fingers, trim out the ribs and seeds until the pepper is clean inside. If they do not sit flat, trim a tiny bit off the bottom so they are stable. Be careful not to cut through the pepper.

    Cook pepper stuffing

    • Heat oil in a medium sauté pan or skillet over medium heat. Add the onion and cook, stirring, until it is soft and translucent. Turn heat down to medium low if it starts to brown. Add the garlic and cook 1 minute, stirring. Add the turkey, cumin, ginger, salt and pepper. Cook, stirring with a wooden spatula breaking up the turkey, until the pink is just gone. Stir in the tomatoes with their juice, parsley, feta, and quinoa.

    Stuff peppers and bake

    • Fill peppers mounding a little on top. Place peppers in a shallow casserole or baking dish, cover with foil and bake at 375°F degree oven until hot all of the way through, or until the internal temperature reaches 165 degrees (74C), about 45-50 minutes. Serve right away or cool completely, cover the peppers and refrigerate. To serve the next day, heat covered in a 350 oven until hot. How long depends on how cold they are coming out of the refrigerator.
      The best way to work ahead and save time is to make the stuffing and refrigerate, then stuff peppers and bake fresh.

    Notes

    For 2 servings: make the entire recipe for the stuffing. Use what you need and freeze the extra for future stuffed peppers. That’s a good time saving step.
    How to cook quinoa:
    Start by rinsing the quinoa under cold running through a fine sieve. Place rinsed quinoa in a small pot. To the pot, add double the volume of cold water for the amount of quinoa. Bring the water to a boil, then cover and turn heat down to low.  Cook approximately 15 minutes. Remove from the heat and keep the lid on. Allow to finish by steaming 5-10 minutes more. Fluff with a fork and set aside. For fast cooling, spread on a rimmed baking sheet.

    Nutrition

    Calories: 370kcalCarbohydrates: 26gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 88mgSodium: 541mgPotassium: 869mgFiber: 6gSugar: 9gVitamin A: 5329IUVitamin C: 214mgCalcium: 185mgIron: 3mg
    Tried this recipe?Let us know how it was!

    Easy Oven Roasted Tomatoes with Thyme

    Sep 8, 2023 · 13 Comments

    A white bowl of red and gold roasted cherry tomatoes with fresh thyme leaves.

    Sweet and rich with concentrated tomato, garlic, and herb flavors, these easy oven roasted tomatoes with thyme are super versatile and delicious. Ready in about 25 minutes, it's a great way to use sweet summer cherry tomatoes or grape tomatoes. Once you taste these you'll be making them all summer. See 10 things to do with oven-roasted tomatoes below.

    A bowl of colorful oven roasted tomatoes with thyme leaves and golden crostini.

    Roasting tomatoes concentrates their flavor and changes the texture from bright and juicy to rich with deep jammy flavor. Roasted tomatoes are a whole different world than fresh tomatoes. All you need is olive oil, garlic, a little salt and a good amount of fresh chopped thyme. It's one of my favorite ways to use fresh summer tomatoes.

    [feast_advanced_jump_to]

    Why You'll Like This Recipe

    • A delicious way to use cherry tomatoes or grape tomatoes during tomato season.
    • Use them in a variety of tasty ways.
    • Really easy recipe.
    • If you have an abundance of tomatoes, use this recipe and freeze oven roasted tomatoes for winter months.

    Recipe Ingredients

    Simple ingredients for simply fantastic flavor-filled oven roasted tomatoes.

    Ingredients for roasted cherry tomatoes on the counter in glass bowls.
    • Tomatoes: My favorite tomatoes for roasting are cherry tomatoes and grape tomatoes. Larger tomatoes such as Roma tomatoes (also called plum tomatoes) will work, but roasting time could be longer depending on the result you are looking for. Buy ripe tomatoes for best flavor.
    • Olive oil: A nice fruity extra virgin olive oil is best.
    • Garlic: Use fresh garlic cloves and zest them with a microplane so garlic disappears into the mix.
    • Herbs: My first choice is fresh thyme but fresh rosemary is nice too, or try a mix like what's in dried Herbs de Provence such savory, fennel, rosemary, marjoram, basil, lavender and tarragon.

    Please see the recipe card for measurements.

    For another roasted tomato recipe, try this roasted tomato sauce.

    Substitutions and Variations

    • For a South of France twist, add a teaspoon of dried Herbs de Provence to the mix.
    • No fresh herbs? Use ⅓ the amount of dried herbs, or about 2 teaspoons. Add the dried herbs to the olive oil and let them stand for a bit to soften and rehydrate before mixing.
    • Use mixed colored tomatoes like yellow, red, orange, and purple.

    Recipe Instructions

    Line a half sheet baking tray with parchment or foil to start, then prep your ingredients. Note: smaller tomatoes roast faster so watch your timing.

    Cutting cherry tomatoes in half for roasting on cutting board.
    Step 1: Halve the tomatoes.
    Chopping fresh thyme leaves on a cutting board.
    Step 2: Chop the thyme leaves.
    Zesting garlic fine into a bowl of cherry tomatoes for roasting.
    Step 3: Add thyme, finely chop or zest garlic, add oil, salt.
    A glass bowl filled with colorful cherry tomatoes tossed with herbs and garlic.
    Step 4: Mix gently.
    A baking tray of fresh cherry tomatoes ready for the oven.
    Step 5: Arrange tomatoes cut side up on aluminum foil or parchment paper lined sheet pan in a single layer and roast.

    Chef's Tip: Baking parchment paper is an indispensable kitchen tool. Find it at the grocery store in rolls or buy packages of pre-cut sheets at cooking stores and online. Use the heavier rolled parchment for making chicken baked in parchment and the thinner pre-cut sheets to line baking sheets for recipe such as these roasted cherry tomatoes.

    Cherry tomatoes after roasting on baking tray, browned and jammy.

    Serving Suggestions

    What dishes can I use oven roasted tomatoes in? Here are 10 things to do with oven roasted tomatoes.

    • Oven roasted tomatoes are a fantastic topping for roast halibut and other fish (photo below).
    • Give delicious life to boneless, skinless chicken breasts.
    • They're an excellent addition to Risotto or quinoa.
    • Toss into pasta dishes, like this pasta and zucchini noodles dish (photo below).
    • Stuff Portobello mushrooms with goat cheese as an appetizer or meatless main dish.
    • Top toasted baguette spread with soft goat cheese drizzled with balsamic vinegar or grated parmesan cheese for an appetizer.
    • Spoon over an omelet or use as omelet filling.
    • Top green beans or roast asparagus with a few spoonfuls for color and flavor.
    • Top a pizza.
    • Swap them for bell peppers in this summer corn succotash recipe.

    Roasted cherry tomatoes will last a week in the refrigerator in an airtight container or freeze in a flat layer in a freezer bag with the air pressed out. Be sure to label and date.

    Zucchini noodles with roasted tomatoes in a bowl.

    Recipe FAQs

    Can I roast different types of tomatoes?

    Yes, you can roast different types of tomatoes. Choose tomatoes that are of uniform size for even roasting. The larger the tomatoes and the juicier they are, the longer it will take. Cherry tomatoes and grape tomatoes work very well.

    What's the best temperature and cooking time for oven roasted tomatoes?

    I've found that the best temperature for oven roasted tomatoes is between 375°F and 400°F. Factors in timing include the size of the tomatoes, the juiciness of the tomatoes, and whether you are using convection mode or standard mode in your oven. Check them as they roast and follow your nose. When you smell them they are likely done or close to being done. Check them at 20 minutes (for cherry and grape varieties) and go from there depending on how jammy you want the tomatoes.

    What dishes can I use oven roasted tomatoes in?

    Here are 10 ways to use oven roasted tomatoes. 1) Toss with pasta 2) Fold into and omelet or serve with scrambled eggs 3) Stuff portobello mushroom caps (sans gills) with goat cheese and oven roasted tomatoes 4) Serve over roasted or grilled vegetables such as asparagus or zucchini 5) Stir into Risotto or rice 6) Spread on crisp crostini as an appetizer 7) Top a pizza 8) Top baked or roasted fish like salmon, halibut or cod. 9) Give delicious life to plain boneless skinless chicken breasts 10) Swap them for fresh tomatoes in many dishes for more depth of tomato flavor.

    What's the difference between oven roasted tomatoes and dried tomatoes?

    The short answer is temperature and timing. Oven roasted tomatoes are usually baked at temperatures between 375°F - 400°F for around 25 minutes depending on the size of the tomatoes. Oven-dried tomatoes are baked or dried at a very low temperatures such as 250°F for much longer times, often a couple of hours. And the results are different too; different texture and flavor. Both delicious and super usable in tons of recipes.

    More Easy Summer Recipes

    While summer is still here, try these terrific summer recipes or check out the Labor Day recipe ideas category.

    • Closeup of mushroom pate in a white ramekin with a spoon.
      Classic French Mushroom Duxelles
    • pumpkin pie smoothie
      Healthy Pumpkin Smoothie Recipe
    • Colorful baked ground turkey stuffed peppers with quinoa and herbs.
      Ground Turkey Stuffed Peppers
    • A white bowl of red and gold roasted cherry tomatoes with fresh thyme leaves.
      Easy Oven Roasted Tomatoes with Thyme

    ⭐️Did you Make This Recipe?

    If you make this recipe, 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.

    A white bowl of red and gold roasted cherry tomatoes with fresh thyme leaves.

    ⭐️Did you Make This Recipe?

    If you make this recipe, 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.

    📖 Recipe

    A white bowl of red and gold roasted cherry tomatoes with fresh thyme leaves.

    Easy Oven Roasted Tomatoes with Thyme

    Sally Cameron
    While cherry tomatoes are at their summer peak, roast some with herbs, garlic and olive oil. See recipe notes for the many ways to use them. Servings vary with how you are using them.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 35 minutes mins
    Course Appetizer, condiment, Side Dish
    Cuisine American
    Servings 6
    Calories 45 kcal

    Equipment

    • Half sheet baking pan
    • Parchment paper or use foil

    Ingredients
      

    • 1 ½ pounds organic sweet cherry or grape tomatoes halved
    • 1 tablespoon olive oil
    • 2-3 large garlic cloves finely chopped
    • 2 tablespoons fresh chopped thyme leaves
    • ¼ teaspoon sea salt
    • 2 pinches fresh black pepper

    Instructions
     

    • Pre-heat oven to 400 degrees. Cover a rimmed baking sheet with parchment or foil. Toss halved tomatoes with oil, garlic, thyme, salt and pepper. Spread tomatoes on the baking sheet cut side up and roast for about 25 minutes until shriveled and edges are just starting to turn a bit brown.
      Timing will depend on your oven, how juicy the tomatoes are, and whether you use convection mode or standard mode. Follow your nose; when you smell them they are probably done. If your tomatoes are super juicy it will likely take longer (so be patient).
    • Serve warm, room temperature, or cool. They will keep a week in the refrigerator.

    Notes

    For a South-of-France flavor, add a teaspoon of Herbs de Provence. It's a classic French blend that includes French thyme, savory, fennel, rosemary, marjoram, basil, lavender and tarragon. Find it at most markets or herb and spice stores. 
    How to Use Roasted Tomatoes
    • Serve with crostini alone or spread with soft goat cheese.
    • Stuff portobello mushrooms. 
    • Top a pizza.
    • Toss with pasta.
    • Fill an omelet or serve beside scrambled eggs.
    • Fold into risotto or rice.

    Nutrition

    Calories: 45kcalCarbohydrates: 5gProtein: 1gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gSodium: 110mgPotassium: 265mgFiber: 1gSugar: 3gVitamin A: 665IUVitamin C: 30mgCalcium: 24mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Tabouli Salad Recipe (Tabbouleh)

    Sep 1, 2023 · 4 Comments

    A close up of tabouli salad with tomatoes and green onion in a white bowl.

    What is tabouli? It's a classic Mediterranean parsley salad with refreshing mint, sweet tomatoes, and green onions dressed with a simple olive oil lemon dressing. I make tabouli with quinoa instead of traditional bulgur wheat for a twist and to make it gluten-free. It's an easy healthy dish that can be made ahead and served chilled, perfect for summertime. Don't be stumped by the multiple spellings; tabouli, tabouleh, tabbouleh, or taboula. They are all the same sensational dish.

    A bowl of tabouli with lots of green parsley, mint, tomatoes, quinoa, and pine nuts.

    One of my favorite things to make in summer is this easy tabbouleh recipe: a refreshing Lebanese salad with lots of fresh parsley. Lots! Forget about a sprig of parsley as a tossed aside garnish. Here finely chopped parsley is the main ingredient.

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    Why You'll Like This Recipe

    • Many pairing possibilities with chicken, meat, fish and seafood.
    • A fresh salad with a handful of ingredients.
    • Make it ahead without dressing and dress at serving time.

    For another terrific parsley recipe try this mushroom and parsley pasta sauce. It's hearty and delicious, tasting meaty but no meat.

    Recipe Ingredients

    I've taken a little leeway with a traditional tabouli recipe to make it work for my family, using quinoa, adding cucumbers, and using red and green onion for color. Greek feta cheese is a nice add too, but omit it for a vegan tabouli salad.

    Fresh ingredients for tabouli (tabbouleh) with parsley, tomatoes, and herbs.

    Tabouli

    • Fresh herbs: Fresh parsley, either curly parsley or flat leaf parsley. I use flat leaf parsley because I grow it. Both work. You also need fresh mint leaves.
    • Grain: Instead of fine bulgur wheat I use quinoa for a twist and to make it gluten-free. Use either tri-color or white quinoa.
    • Cucumbers: Choose either Persian cucumbers or an English cucumber (aka hothouse cucumber). Be sure they are fresh, firm, and a nice deep green color.
    • Tomatoes: Roma tomatoes work best as they are meatier but use whatever is best at the market.
    • Onion: Red onion adds nice color but green onion is traditional. You can even use both.

    Lemon Vinaigrette

    • Olive oil: Use a good extra virgin olive oil. Lemon olive oil works too.
    • Lemon juice: Fresh squeezed here is best. Lime juice or a combination works too.
    • Garlic: Fresh garlic cloves for the best flavor and pungency.

    Please see the recipe card for measurements and quantities.

    Chef's tip on parsley: What kind of parsley is best for authentic tabbouleh? With a milder flavor and fluffier texture, curly parsley is traditional for tabouli. Flat-leaf parsley has bigger flavor and a softer texture than curly parsley. You can use either.

    Substitutions and Variations

    • For grain options, use fine wheat bulgur, couscous (wheat), or millet (gluten-free).
    • A little cubed or crumbled feta cheese or goat cheese is a nice addition.
    • Want a little more texture and protein? Add canned rinsed and drained garbanzo beans.
    • Add pine nuts for their buttery crunch, often used in Mediterranean cuisine.
    • Diced avocado is terrific too (my lunch today).

    Chef's Tip on Herbs: Dry herbs chop much better than wet ones. Wash your herbs ahead of time then spin them dry in a salad spinner. Allow them to dry completely on a kitchen towel on the counter. Chop either by hand with a sharp knife or in a food processor. The trick to chopping the parsley in a food processor is 1) dry herbs 2) drop herbs in while the processor is running through center the feed tube.

    Recipe Instructions

    You can cook the quinoa and chop all of your veggies a day ahead of time and keep them separated in airtight containers without dressing. Combine and add dressing at the time of serving.

    Rinsing tri-color quinoa in a sieve with a sprayer.
    Step 1: Rinse quinoa well in a sieve with cold water. Do not skip this step.
    Cooking quinoa in a pot on the stovetop.
    Step 2: Cook the quinoa for 15 minutes. See package directions.
    Quinoa cooling after cooking spread on a sheet tray.
    Step 3: Spread quinoa on a flat baking sheet to cool quickly and stay fluffy.
    Separating the parsley leaves from the stems on a cutting board.
    Step 4: Separate parsley leaves from the stems.
    Chopped green parsley in the bowl of a food processor.
    Step 5: Drop the parsley leaves into the food processor feed tube while running to chop fine, or chop by hand.
    How to dice tomatoes, on a cutting board.
    Step 6: Seed and dice your tomatoes. For how to dice tomatoes, see below.
    Chopping cucumbers on a cutting board.
    Step 7: Seed and chop cucumbers.
    Whisking golden colored vinaigrette in a glass measuring cup.
    Step 8: Whisk or shake the vinaigrette together.
    A close up of tabouli salad in a white bowl.
    Step 9: Gently mix everything together in a large bowl. Toss with a little dressing and serve additional dressing on the side.

    How to Dice Tomatoes Perfectly

    If you want nice diced tomatoes, follow my photos. It's good practice and knife work. Why do this? It keeps the tabouli drier and fluffy versus getting soggy from extra tomato juice. Same for the cucumbers.

    Four steps for how to dice tomatoes, on a walnut cutting board.
    1. First slice a little bit off the top.
    2. Slice them in half lengthwise, then in half again for quarters
    3. Holding the knife parallel to the cutting board, slice out the juicy seedy centers.
    4. Cut each quarter into long thin slices.
    5. Chop each piece into a nice dice.

    Cut the cucumbers the same way. Quarter them, slice out the center seedy part, slice into long pieces, the chop into a nice small dice.

    Serving Suggestions

    Tabouli is nice at room temperature or chilled. Serve it alone or with grilled meat or chicken, fish or shellfish, like these grilled scallops (with or without the prosciutto). This grilled lemon chicken breast recipe is perfect with tabouli and compliments the lemon flavor.

    Save leftover tabouli in an airtight container. It keeps 3-4 days in the refrigerator.

    Recipe FAQs

    What are some tips for making the best tabouli?

    To make the best tabouli wash and dry your herbs well, them chop them fine. Use either a sharp chef's knife and chop by hand or drop dry herbs through the feed tube of a running food processor. Dice tomatoes small and onion fine, either red or green onions. Choose either fine bulgur for a traditional tabouli or use quinoa for a twist and make it gluten-free. Dress with a simple lemon and olive oil vinaigrette just before or at serving.

    Is tabouli a complete meal or a side dish?

    Tabouli is generally a side dish, but you can make it a complete meal. Add cooked garbanzo beans for a vegan tabouli or top with sliced or diced chicken, fish or shellfish such as grilled shrimp. Adding feta cheese and pine nuts also adds protein if that is your goal.

    Can I substitute quinoa for bulgur in tabouli?

    Yes, quinoa is a terrific substitution for bulgur in tabouli. If you don't eat wheat, quinoa is gluten-free, plus it's light a fluffy

    More Terrific Salad Recipes

    If you need more salad ideas, from leafy green salads to vegetable salads or this Mediterranean potato salad, check out the salad recipes category page for more inspiration.

    • greek salad
      Green and Greek Salad with Greek Salad Dressing
    • leafy green and berry salad
      Leafy Green and Berry Salad with Strawberry Vinaigrette
    • quinoa lentil salad
      Lentil Quinoa Salad with Feta and Lemon Vinaigrette
    • Colorful Asian cabbage salad
      Asian Cabbage Salad with Creamy Almond Dressing

    ⭐️Did you Make This Recipe?

    If you make this recipe, 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.

    📖 Recipe

    A close up of tabouli salad with tomatoes and green onion in a white bowl.

    Tabouli Salad (tabbouleh)

    Sally Cameron
    Fluffy, crunchy, healthy and refreshing, serve tabouli chilled or room temperature. It’s great for lunch or dinner in the heat of summer. Serve with chicken, meat, fish, or by itself as a vegetarian dish. Make this salad a day, even two days, ahead of serving. It will keep for 2-3 days undressed in the refrigerator. Dress before serving. See variation ideas at the end.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 18 minutes mins
    Assembly time 5 minutes mins
    Total Time 33 minutes mins
    Course lunch, Salad
    Cuisine Mediterranean
    Servings 6
    Calories 215 kcal

    Equipment

    • salad spinner
    • Chef's knife

    Ingredients
      

    Quinoa Tabouleh Salad

    • ¾ cup quinoa white or tri-color blend
    • 2 Persian cucumbers diced small sub half a large English seedless
    • 2 roma tomatoes chopped small
    • 2 large bunches parsley curly or flat leaf
    • 1 small bunch mint leaves
    • ¼ red onion chopped fine
    • 3 green onions or scallions chopped fine

    Lemon Vinaigrette

    • 6 tablespoons olive oil
    • 3 tablespoons fresh lemon juice
    • 1 large garlic clove very finely chopped or zested with a microplane
    • ¼ teaspoon sea salt
    • ⅛ teaspoon ground black pepper

    Instructions
     

    Rinse and Cook Quinoa

    • Wash raw quinoa well under cold running water with a sprayer attachment through a sieve or soak and stir in a bowl of cold water, drain and wash again.
    • Cook quinoa. I use a 2 quart pan and 1 ½ cups water. Bring water to a boil, add quinoa. Reduce to a simmer and cover with lid. Turn heat to low. Cook until all water is absorbed, about 15 minutes. Turn off heat. Allow to stand for 10 minutes to steam finish. The grains should be light and fluffy with the germ ring unfurled. Spread quinoa on a rimmed baking sheet and allow to cool.

    Make the Vinaigrette and Prep the Vegetables

    • While quinoa is cooking, make the vinaigrette, then prep the vegetables and herbs. To make the vinaigrette, whisk all ingredients together in a small bowl. This recipe makes extra, in case you need a bit more. For cucumbers, quarter them, slice out the seedy center, cut each quarter into long strips and cut across into fine dice. Do the same with the tomatoes.
      See photos in the post for help.

    Mix and Dress the Salad

    • Add the cucumber, tomatoes, onion, and herbs to the cooled quinoa. When ready to serve add a few tablespoons of the dressing and toss gently. Add enough to flavor the salad but don’t soak it in dressing. Serve chilled with extra dressing on the side.

    Notes

    To chop fresh herbs, wash and dry well. Dry herbs chop easily. Chopping wet or damp herbs just becomes a mess. Wash and dry on paper towels or in a salad spinner, then air dry until completely dry on a kitchen towel.
    Variations:
    • Crumbled or cubed feta cheese (or goat cheese) is a nice addition.
    • Want more color? Use red and yellow tomatoes.
    • For a lighter color salad, use all white quinoa.
    • Want a little more texture and protein? Add canned rinsed and drained chickpeas (aka garbanzos).
    • Add pine nuts for a buttery crunch.

    Nutrition

    Calories: 215kcalCarbohydrates: 17gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 101mgPotassium: 233mgFiber: 2gSugar: 1gVitamin A: 291IUVitamin C: 8mgCalcium: 23mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Easy Steps for How to Dice a Tomato

    Aug 28, 2023 · Leave a Comment

    A glass bowl of perfectly diced tomatoes on a cutting board.

    Learn how to dice a tomato the best way so you're a more confident cook and get your prep work done faster. Learn the quick way to chopping tomatoes for using in recipes or freezing diced tomatoes for later use. Here are step-by-step instructions with photos. If you've been looking for the easiest way to chop tomatoes, look no further.

    Diced red tomatoes in a glass bowl on a the counter.

    Diced tomatoes are used in many recipes and are a versatile ingredient. From soups and stews to salsa and sauces, tomatoes are everywhere. While canned tomatoes are called for in many recipes, sometimes fresh diced tomatoes are needed.

    [feast_advanced_jump_to]

    Why You'll Like This Recipe

    • It's a method or classic culinary technique.
    • Follow it once and you'll always know how to it.
    • Use fresh diced tomatoes in many recipes.
    • Handy in summer months when tomatoes are their best and abundant.

    Here's a terrific use for fresh diced tomatoes; use them as part of my recipe for classic steam mussels in white wine.

    Recipe Ingredients

    A round sieve with whole ripe Roma tomatoes draining after washing.
    • Tomatoes: The type of tomato best for dicing is Roma tomatoes because they are meatier, but this method works for most any kind of tomato. Romas tomatoes are also called plum tomatoes or Italian tomatoes. Buy ripe tomatoes but not overly-ripe (squishy) tomatoes.

    Sizes in tomatoes vary a lot. For reference, the first pound I bought at the grocery store were smaller tomatoes; 5 Romas were a pound. The next 5 I bought were larger tomatoes and weighed 1 ¾ pounds. Of the 1 pound batch, after seeding and dicing the yield was 11 ounces.

    Use fresh diced tomatoes in Tabouli, a terrific Mediterranean salad recipe.

    Substitutions and Variations

    Can I substitute fresh diced tomatoes for canned diced tomatoes?

    It depends on the recipe. If a recipe calls for canned diced tomatoes and their juice, you will need to compensate for the juice with another liquid. Possibly tomato juice or pureed tomato.

    If the recipe has broth, like a soup recipe, you might be able to compensate with broth. If the recipe needs a boost of tomato-y goodness, try adding a little tomato paste.

    Generally 2 cups of fresh diced tomato equals 1 can of diced tomatoes (undrained) or 1 cup drained. Another thing to think about with recipes; canned tomatoes are peeled. If the peel will not be appealing in your recipe, peel your tomatoes. If in doubt, stick with canned diced tomatoes which are easy to keep in the pantry or be willing to experiment.

    Freezing Tomatoes

    What about freezing tomatoes? Frozen tomatoes last 6-9 months in the freezer. Raw tomatoes can be frozen whole, sliced, chopped (diced), or even puréed. After thawing use tomatoes in cooked dishes because the texture will be mushy due to changes in cell structure. Unfortunately frozen tomatoes don't substitute well for fresh tomatoes in most recipes.

    To freeze diced tomatoes, use freezer zip bags. Gently spread tomatoes into a single layer, then gently press the air out before sealing the bag.

    A zip bag of fresh diced tomatoes ready for the freezer.

    Here's a great guide on tomatoes from UC Davis and how to freeze foods from the University of Minnesota.

    Terminology & Tomato Tips

    What does dice mean?

    To dice is to cut an ingredient into even small cubes, whether small, medium, or large. For dice size, technically fine dice is ⅛", small dice is ¼", medium dice is ½", and large dice is ¾". It's a common term. This method works great for dicing bell peppers too, even cucumber.

    What is the best knife to dice tomatoes?

    You need the right knife for dicing tomatoes. There are two I use for slicing, chopping or dicing tomatoes. You need a sharp chef's knife or a handy utility knife called a Santoku.

    For tomato slices, a serrated knife is handy because tomato skins can be stubborn to cut through unless you have a very sharp knife. Serrated edges make it easy and you can cut nice thin tomato slices. Instead of a long serrated bread knife, get an inexpensive tomato knife. It's a smaller serrated kitchen knife and a great addition to your knife collection, handy for many uses.

    Some people use a paring knife to core the tomatoes first, but I find this method faster and easier when I need diced tomatoes.

    Chef's Tip: A cook's best friend is a sharp knife. Have them professionally sharpened a few times a year. I use a mobile service and get their notifications when they are in my area. Sharp knives make a huge difference! Dull knives are dangerous and make everything harder. Sharp knives are a pleasure to use.

    Recipe Instructions

    Follow along step-by step for how to dice a tomato. It's good knife skills practice and the first thing you learn in culinary school. Once you get comfortable with this method you can get through a bunch of tomatoes in no time with minimal effort.

    First step for cutting tomatoes, top sliced off and cut it in half, then quarters.
    Step 1: Slice a thin piece off of the stem end (top) of the tomato and slice in half from top to bottom. Then slice the halve into quarters.
    Slicing seedy centers out of tomatoes on a walnut cutting board with a sharp knife.
    Step 2: Holding your knife parallel to the cutting board, slice out the tomato seeds. It's a bit of a juicy mess so push that aside and have a clear place to dice. A bench scraper is a handy tool.
    Roma tomatoes cut in strips for dicing crosswise into nice cubes.

    Step 3: Once the seeds are gone, slice each quarter tomato into long thin strips. Thick slices or thin slices, it depends on the size of diced tomato you need. The thinner the strips, the small the diced tomato will be. If you want perfect cube edges, clean up the strip edges before dicing.

    Cubes of chopped tomatoes on a dark brown cutting board.
    Step 4: Create your dice by chopping your tomato strips crosswise into cubes.

    Serving Suggestions

    Once you know how to dice a tomato, here's just a few ways to use your newly developed culinary prowess.

    • Make a fresh salsa like pico de gallo with diced tomatoes, onion, jalapeno, and lime juice.
    • Top crispy crostini drizzled with balsamic dressing as an appetizer.
    • Skip canned tomatoes and use fresh diced tomatoes in this tortilla soup recipe, or Instant Pot Beef Stew recipe.
    • Sprinkle them into grilled shrimp tacos or any tacos.
    • Scatter them over pizza or flatbread drizzled with olive oil, salt and pepper, and maybe some freshly chopped basil leaves.

    Diced tomatoes keep in an airtight container 3-5 days. Beyond that, freeze them.

    FAQs

    Do I need to remove the seeds before dicing a tomato?

    Most of the time I remove the seeds before dicing a tomato. Tomato seeds are surrounded by a juicy gel-like fluid, and if you don't want the extra juice added to your recipe, it's best to remove the seeds before dicing a tomato.

    How do I dice a tomato without making a mess?

    If your tomatoes are super juicy, using a cutting board with a juice edge helps contain any running juices (and use a good size cutting board not a tiny one). The other thing is to slice all of your tomatoes into quarters following my method then sweep your cutting board clean of the seeds and core before continuing with chopping tomatoes.

    What's the difference between dicing, chopping, and mincing a tomato?

    Dicing, chopping and mincing are all descriptions for the same culinary job. Mincing means very small or very fine chopping. Dicing technically refers to a specific size of the cube: ¼", ½", or ¾" in a professional kitchen. Chopping can mean more general and not necessarily a specific size as how it is cut may not matter.

    Should I use a cutting board or a special surface for dicing tomatoes?

    Use a heavy enough cutting board with enough real estate (size) to work on. I like to use a cutting board in the 12"x18" size or larger. Don't use a flimsy cutting mat. Another trick is to put a damp clean kitchen towel under the cutting board for stability. Also, if you're dicing a lot of tomatoes, use a cutting board with a juice groove to contain the mess of the juices from over flowing onto your counter.

    Should I peel the tomato before dicing it?

    Peeling depends on the intended use and recipe. Many times you don't have to peel tomatoes before dicing plus there is fiber and nutrition in the peels you might as well retain. Not peeling tomatoes before dicing helps them hold their shape better. If you want diced tomatoes to soften and almost disappear into a recipe, them yes, you can peel them as canned tomatoes are peeled.

    Recipes with Tomatoes

    You can substitute fresh diced tomatoes in many recipes where cherry tomatoes are called for. Usually canned diced tomatoes can be substituted as long as they don't need the juice in the can. If the recipe needs it you will have to compensate for the liquid.

    • Instant pot lentil soup
      Instant Pot Lentil Soup Recipe
    • Colorful Hearty Vegan Chili
    • Taco meat in a cast iron pan with fixings for tacos around it.
      Ground Beef Taco Recipe (or ground turkey)
    • Gluten-free pasta salad with tomatoes, cucumber, pine nuts, herbs, and more.
      Lemony Mediterranean Pasta Salad Recipe

    ⭐️Did you Make This Recipe?

    If this how-to post helped you, please add your comment. I enjoy writing these types of posts to help you be a more confident cook and I enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

    📖 Recipe

    A glass bowl of perfectly diced tomatoes on a cutting board.

    How to Dice a Tomato

    Sally Cameron
    1 pound of Roma tomatoes (plum tomatoes) seeded and diced yields approximately 11 ounces of diced tomatoes or 2 cups. A pound is about 5 medium tomatoes.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course Main Course, Side Dish
    Cuisine American
    Servings 6 Yield 11 ounces
    Calories 14 kcal

    Equipment

    • Chef's knife or a Santoku utility knife
    • Produce wash

    Ingredients
      

    • 1 pound Roma tomatoes or plum tomatoes

    Instructions
     

    • Slice a thin piece off of the top of the tomato, then slice vertically into halves then quarters.
      Lay the quarters flat and with your knife parallel to the cutting board, slice out the seeds and gel like fluid. Next slice the cleaned quarter into long thin strips, the crosswise into nice cubes (dice).
    • Diced tomatoes can be stored in an airtight container in the refrigerator for 4-5 days or in the freezer in a flat zip bag with the air pressed out for 3 months. Remember to label with the quantity and date.

    Notes

    Dice sizes, technically: small dice = ¼", medium dice = ½", large dice = ¾"
    Substituting fresh diced tomatoes for canned diced tomatoes. 
    It depends on the recipe. If a recipe calls for canned diced tomatoes and their juice, you will need to compensate for the juice with another liquid. If the recipe needs a boost of tomato-y goodness without the canned juices, try adding a little tomato paste.
    Generally 2 cups of fresh diced tomato equals 1 can of diced tomatoes (undrained) or 1 cup drained. Another thing to think about with recipes; canned tomatoes are peeled. If in doubt, stick with canned diced tomatoes which are easy to keep in the pantry. See more tips in the post.
     
     
     

    Nutrition

    Calories: 14kcalCarbohydrates: 3gProtein: 1gFat: 0.2gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 4mgPotassium: 179mgFiber: 1gSugar: 2gVitamin A: 630IUVitamin C: 10mgCalcium: 8mgIron: 0.2mg
    Tried this recipe?Let us know how it was!

    Cold Green Bean Salad With Tomatoes and Corn

    Aug 25, 2023 · 8 Comments

    Cold green bean salad with cherry tomatoes, corn, feta and red onion in a white bowl.

    This easy cold green bean salad is the essence of summer. With tender green beans, sweet cherry tomatoes, golden corn and salty feta, it's colorful, flavorful, and easily made ahead. Dress at serving time with a classic Dijon vinaigrette. Cold green bean salad is like a sigh of relief on a hot summer day. It's terrific with grilled steak, chicken and ribs and an excellent way to showcase summer's fresh ingredients.

    Summery cold green bean salad with cherry tomatoes, corn kernel, and feta cheese with vinaigrette.

    I had a friend whose idea of an easy green bean salad meant draining canned green beans and dousing them in bottled Italian salad dressing for an Italian green bean salad. The memory of those drab, soggy beans as a green bean salad still makes me grimace. When summer vegetables are at their best, make a fresh green bean salad.

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    Why You'll Like This Recipe

    • It's colorful and crunchy using season produce.
    • Gets lots of veggies into your meal.
    • Can be easily be made ahead then dressed at serving time.
    • Serve cold green bean salad chilled or at room temperature.
    • If you're looking for a string bean salad, it goes by that name too.

    Since most of us eat green beans year round, try these 12 ways to dress up green beans to keep thing interesting.

    Ingredients for a green bean salad in bowls.

    Recipe Ingredients

    • Green beans: For a cold green bean salad I prefer the tender baby green beans called by their French name, haricot verts. Blue Lake green beans are a favorite too. Get the freshest green beans at the market, bright green, no spots. Take time to really pick out good ones from a bin or look at the packaged options. If the beans are very long, you can cut them in 2-3 pieces for the salad.
    • Tomatoes: Choose sweet grape tomatoes or cherry tomatoes and get a variety of colors for more eye appeal.
    • Corn kernels: Get fresh corn on the cob or buy the frozen roasted corn kernels and thaw them.
    • Onion: Slice slivers of red onion or thinly slice shallots into rings.
    • Feta cheese: Buy either a block and cube or get the already crumbled to save time. See cheese options below. For vegan or dairy-free diners, skip the cheese or serve it on the side.
    • Herbs: Herbs are optional. Mint is a nice twist or use fresh oregano or parsley.
    • Extra virgin olive oil: For the easy tangy vinaigrette dressing.
    • Vinegar: Use red wine vinegar, apple cider vinegar, or white wine vinegar. Lemon juice is great too.
    • Garlic: Fresh is best. Grate it on a microplane zester so it disappears into the dressing.
    • Mustard: For the vinaigrette, Dijon is the best. Provides great flavor and emulsifies the dressing.

    Please see the recipe card for measurements and seasoning.

    For another terrific vegetable medley, try this colorful vegetable mix with zucchini, sweet bell peppers, corn, herbs and garlic.

    Chef's Tip: how to tame red onions. Red onions are nice in a salad but they can be really pungent and bitey. How to tame them? Slice, then soak them in cold water for about 10 minutes (or longer) then drain, dry and add to your salad. The cold soak takes away the sharp bite of a red onion. In a hurry, at least rinse them well in cold water.

    Substitutions and Variations

    Try these options to change up cold green bean salad for your family's flavor preferences. Get creative!

    • Change out the cheese from feta to goat cheese, blue cheese or gorgonzola.
    • Add pitted Kalamata black olives.
    • Add chopped nuts: walnuts, sliced almonds or pine nuts.
    • Try a flavored olive oil for the vinaigrette, such as lemon, basil, or rosemary.
    • Use Balsamic vinegar to make a homemade Balsamic vinaigrette. Another option, make a homemade Balsamic glaze (it's delicious and so versatile).
    • Grill your corn! Here are directions for how make corn on the cob on the grill.
    • For the vinaigrette, use your favorite salad dressing or try my homemade Italian dressing. It's beats the bottles and is great with leafy green salads.
    • Swap sun dried tomatoes for fresh tomatoes. Use the oil packed ones and cut them into strips if whole.

    Recipe Instructions

    While a large pot of water is coming to a boil over high heat, set up a a large bowl of ice water. Trim the green beans if needed and make the homemade dressing. Either whisk it together in a small bowl or shake it in a jar. For a creamy dressing, make it in the blender as the Dijon mustard emulsifies it.

    Corn cobs cooking in boiling water on stovetop.
    Step 1: Cook corn in boiling salted water for 3 minutes and remove.
    Green beans cooking boiling water.
    Step 2: Cook the green beans in the same pot as the corn.
    Green beans chilling in an ice bath after cooking.
    Step 3: Immediately chill green beans in an ice bath after cooking.
    Soaking thinly sliced red onions in cold water to reduce their pungency.
    Step 4: Soak sliced red onions in cold water 10 minutes, drain and dry.
    Slicing cherry tomatoes in half for a salad.
    Step 5: Slice tomatoes in half
    Slicing corn off of cobs.
    Step 6: Slice corn off cobs.
    Ingredients for a green bean salad prepped and in a large glass bowl.
    Step 7: Add all of the prepped ingredients to a bowl and gently toss to mix.

    Serving Suggestions

    Cold green bean salad is a terrific side dish for barbecued meat, ribs, poultry and fish. It’s easy and healthy for picnics, summer cookouts, and tailgating.

    For an extra flourish, scatter fresh chopped mint or chives over the top before serving and pass extra vinaigrette if desired. Use any extra vinaigrette for green salads or try it as a marinade for grilled chicken breasts or shrimp.

    Leftover green bean salad lasts in an airtight container for 3-4 days even with dressing as its a pretty hearty salad.

    Cold green bean salad with cherry tomatoes, corn, feta and red onion in a white bowl.

    FAQs

    Are string beans considered green beans?

    Yes, they are one in the same. Green beans come in two main varieties: bush beans and runner beans (also called pole beans). They can also be called snap beans. Most modern green bean varieties don't have strings. There are hundreds of delicious varieties; buy what is best in your market area. Bush beans grow low to the ground in bushes, and runner or pole beans are vining and sprawling.

    How do I cook green beans for salad?

    For crisp-tender green beans, blanching is the best method for a salad. The green beans stay bright green and you can cook them ahead of time. To blanch green beans, drop beans into salted boiling water (1 tablespoon of kosher salt per quart of water) for about 5 minutes.

    While they are cooking, make an ice bath with a large bowl half filled with ice and cold water. Remove the cooked green beans immediately to the ice water to "shock" them, stop the cooking process, and retain the bright green color. Use right away or drain, dry, and store in the refrigerator in an airtight container for up to 5 days.

    Should I add cheese or nuts to my green bean salad?

    Adding cheese and nuts to a green bean salad makes for creative variations and is a terrific idea. Cheese and nuts add flavor, color, and interest. Whether cubed or crumbled, try feta cheese, a blue-veined cheese, goat cheese, Parmesan cheese, haloumi cheese, or pearl-sized mozzarella balls.

    For nut options, try chopped walnuts, chopped pecans, pine nuts, and sliced almonds. If you are using both cheese and nuts, be sure the flavors pair well.

    Can I use frozen green beans for green bean salad?

    In short, yes. If good fresh green beans are not available, use frozen green beans. Cook them according to package directions and shock in a bowl of cold water and ice (called an ice bath) immediately after cooking. This stops the cooking process and green beans retain their bright green color. Drain and dry the green beans before proceeding with the recipe.

    More Summer Veggie Side Dish Recipes

    For another complimentary salad, try this Mediterranean potato salad with lemon, capers and herbs.

    • Colorful Asian cabbage salad
      Asian Cabbage Salad with Creamy Almond Dressing
    • rainbow spring rolls
      Rainbow Vegetable Spring Rolls
    • broccoli cabbage slaw
      Broccoli Slaw with Creamy Apple Cider Dressing
    • Closeup of corn succotash with red and green peppers and bacon.
      Sweet Corn Succotash with Bacon

    ⭐️Did you Make This Recipe?

    If you make this recipe, 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.

    📖 Recipe

    Cold green bean salad with cherry tomatoes, corn, feta and red onion in a white bowl.

    Cold Green Bean Salad with Tomatoes and Corn

    Sally Cameron
    This colorful green bean salad is a great side dish for barbecued meat, poultry and fish. Serve chilled, and its easy and healthy summer cookouts, picnics and tailgating. For a vegan version, leave out the feta.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Course Green Beans, Salad, Side Dish
    Cuisine American
    Servings 6 servings
    Calories 299 kcal

    Equipment

    • Large pot 5-6 quarts

    Ingredients
      

    Classic Vinaigrette

    • 9 tablespoons extra virgin olive oil ½ cup + 1 tablespoon
    • 3 tablespoons red wine vinegar or apple cider vinegar
    • 2 teaspoons Dijon mustard
    • 1 large garlic clove finely chopped and smeared, or zested
    • ½ teaspoon honey optional but tames the tartness
    • ⅛ teaspoon sea salt
    • ⅛ teaspoon ground black pepper

    Green Bean Salad

    • 16 ounces baby green beans or regular green beans haricot vert
    • 8 ounces sweet grape or cherry tomatoes in mixed colors
    • 4-6 ounces feta cheese crumbled or cubes
    • 2 ears corn on the cob or 9 ounces of corn kernels, 1 ¾ cups
    • ¼ red onion
    • Fresh chopped mint, chives or herbs optional garnish
    • 4 tablespoons kosher salt for blanching

    Instructions
     

    Cook beans and corn

    • Put a big pot of cold water on to boil, adding 1 tablespoon of kosher salt per quart of water for blanching. This seasons the vegetables (and you don't consume all that salt so don't worry.) Ready a large bowl filled with half ice and half cold water to shock the green beans after cooking. This stops the cooking process and keeps the beans bright green.
    • While water is coming to a boil, halve the tomatoes and thinly slice the red onion. Add the red onion to a small bowl of cold water and soak for 10-15 minutes. Drain and dry on a paper towel.
    • When water is boiling, cook corn first for 3 minutes. Remove the cobs, drain and cool, the slice the kernels off of the cobs. Keep water boiling.
      Next cook the green beans in the same pot for 5 minutes, then remove immediately to the ice water. Drain and dry. If beans are long, cut them in 2-3 pieces.

    Make vinaigrette

    • Add oil, vinegar, Dijon, honey, garlic, salt and pepper to a jar and shake well ir add to a bowl and whisk until smooth. Garlic tip: Use a microplane zester to get it really fine so you have no bit of raw garlic in your dressing. Alternatively chop fine and smear into a paste with the back of your chef's knife.
    • When ready to serve, add the green, tomatoes, corn, onion, and feta to a large bowl. Toss with a few tablespoons of the vinaigrette. Add nuts and herbs is using. Pass extra dressing at the table.

    Notes

    Substitutions and variations: 
    • Swap sun dried tomatoes for fresh
    • Use a Balsamic vinaigrette or Balsamic glaze
    • Add nuts: walnuts, almonds, pine nuts
    Nutritional note: the calculation includes all of the vinaigrette and it makes extra. Use any extra vinaigrette for green salads or try it as a marinade for grilled chicken breasts or shrimp.

    Nutrition

    Calories: 299kcalCarbohydrates: 14gProtein: 6gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.002gCholesterol: 17mgSodium: 297mgPotassium: 352mgFiber: 3gSugar: 6gVitamin A: 844IUVitamin C: 20mgCalcium: 130mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Easy Watermelon Basil Salad with Feta Cheese

    Aug 18, 2023 · 1 Comment

    Watermelon salad ready to serve with cucumber, feta, basil, shallots.

    Refreshing watermelon basil salad with feta cheese is the perfect summer salad. With the sweetness of the watermelon, tangy salty feta cheese, crisp cucumber, and fragrant basil the flavor combination is summer magic. Make it in minutes and serve chilled on a hot day tossed with a honey-lime vinaigrette at serving. This is the recipe that turned me from a watermelon liker to a watermelon lover. Give it a try.

    Colorful watermelon salad with feta, shallots, basil, and cucumber.

    With extra cut watermelon in the fridge, plus cucumber and basil in my garden, and cheese in the fridge, this watermelon salad recipe came together in minutes. If the combo sounds strange, it really works with sweet, tart, salty, tangy flavors. It's got it all. I think you'll enjoy this version of a watermelon feta basil salad recipe.

    [feast_advanced_jump_to]

    Why You'll Like This Recipe

    • A perfect summer side dish.
    • The best part, no cooking!
    • Uses peak summer seasonal produce.
    • Super easy recipe, made in minutes.

    For another easy, refreshing summer salad with simple ingredients, make this cucumber and mint salad.

    Recipe Ingredients

    Ingredients for a refreshing watermelon salad.
    • Watermelon: Get a mini ripe watermelon or store-cut watermelon. Seedless watermelon works best. If you get a bigger watermelon and have extra, make this Mexican watermelon juice. Delicious!
    • Cucumber: I prefer the small Persian cucumbers for their crisp texture and sweet taste but an English cucumber works too.
    • Aromatics: Either shallot or crisp red onion, and add some green onion if you like.
    • Cheese: Use either Greek feta cheese or goat cheese, crumbles or cubes.
    • Fresh Herbs: Fresh basil is my choice for this salad, for flavor and the beautiful green ribbons, but mint is terrific as is cilantro.
    • Lime juice: Gives the tart lime vinaigrette a little sweetness for balance.
    • Oil: Choose extra virgin olive oil, or for fun, use a lime olive oil or basil olive oil.
    • Honey: Just a little sweet to balance the tart lime juice, or try this no-sugar honey.

    For measurements please see the recipe card. For help on how to cut watermelon, read this post and see the step-by-step photos. You'll also find information on how to choose a good watermelon.

    Substitutions and Variations

    • Add diced avocado for it's buttery flavor and texture.
    • For a different vinaigrette dressing, use balsamic vinegar instead of the lime juice, or lemon juice.
    • Drizzle with a balsamic reduction (aka balsamic glaze) and just squeeze on some lime.
    • Another terrific addition is brined black kalamata olives, either whole or sliced.
    • Add raw pine nuts for more crunch and a buttery tase.

    To make a homemade balsamic glaze, see this recipe for balsamic reduction.

    Recipe Instructions

    If you have a container of pre-cut watermelon pieces, spread them out on a cutting board and cut the pieces into smaller pieces if the chunks are large. Something bite-sized is better. If you have a whole watermelon, start here.

    Whisking golden colored vinaigrette in a glass measuring cup.
    Step 1: Whisk vinaigrette together in a small bowl; taste and adjustment with more salt or honey.
    Cutting watermelon slices into cubes.
    Step 2: Cut watermelon into bite-sized cubes with a sharp knife.
    Cucumbers on a black cutting board cut in different ways.
    Step 3: Chop cucumber into desired shape and size.
    How to cut feta cheese into cubes for salad.
    Step 4: Cut feta into small cubes.
    Bright green basil leaves on a black cutting board.
    Step 5: Roll basil leaves into a cylinder and slice crosswise into ribbons.
    Red watermelon cubes in a glass bowl.
    Step 6: Add watermelon cubes to a bowl.
    Watermelon salad ready to serve with cucumber, feta, basil, shallots.
    Step 7: Add melon, cucumber, and shallot to a bowl. Scatter the feta cheese over the top and mix gently. Add basil leaves and serving dressing on the side.

    Recipe Tips

    Here are a few tips for making this watermelon basil salad.

    • If making ahead to save time, do your prep work and keep the ingredients separated, covered, and refrigerated. Assemble when ready to serve. For example, prep in the morning and toss to serve for dinner.
    • When prepping ahead, drain the watermelon before combining if needed. It might get juicy as it stands.
    • Serve dressing on the side, so any extra un-dressed salad is still good a day or two longer.

    Serving Suggestions

    Watermelon basil salad is a great summer side dish for just about anything such as grilled meats and grilled chicken, rotisserie chicken, burgers and summer bbq, and grilled vegetables. Fresh basil leaves or fresh mint leaves make lovely garnish.

    Try the salad without the dressing and add if you wish. It's so good by itself, we don't usually use the dressing.

    Chef's Tip on red onions: If you're using red onions in the recipe, a good trick to tame their pungency is to thinly slice them them soak them in cold water for 10-15 minutes, then drain, dry and use in your salad. Works great. If you have a strong shallot, do the same.

    Recipe FAQs

    What cheese goes well with watermelon?

    A mild, salty Greek feta is a classic paring with sweet watermelon. The sweet and salty flavors really compliment each other. A mild goat cheese works equally as well. Add the cheese either cubed or crumbled to chunks of watermelon, add herbs, lime juice, maybe a little onion and you have a delightful watermelon salad.

    How do you cut a watermelon salad?

    For the freshest watermelon salad, start with a whole watermelon. Mini watermelons are easier to handle. Start by cutting a small piece off of one end, then stand the watermelon flat on the end for stability. Slice in half top to bottom with a big chef's knife or watermelon knife. From there, cut slices, trim off the rind, and cut a grid pattern in bite-sized pieces.

    Can you eat watermelon and cheese?

    Absolutely! Watermelon and cheese are a terrific combination because of the sweet and salty flavors, plus crisp and creamy textures (depending on the cheese). Feta cheese is popular and goat cheese can be used as well. Use this combination to make a watermelon feta salad, or serve cheese alongside slices of watermelon on a platter, scattered with fresh chopped herbs such a basil or mint.

    More Refreshing Summer Recipes

    Beat the heat and still love what you eat!

    • Closeup of grilled corn on the cob with herb butter.
      Corn on the Cob on the Grill with Garlic Herb Butter
    • Bowl of bright tropical colored pineapple mango salsa.
      Fresh Pineapple Mango Salsa Recipe
    • watermelon goat cheese appetizers
      Summer Watermelon Goat Cheese Appetizer
    • Fruit kabobs with watermelon, cantaloupe, and honeydew melons.
      Summer Fruit Kabobs

    ⭐️Did you Make This Recipe?

    If you make this recipe, 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.

    📖 Recipe

    Watermelon salad ready to serve with cucumber, feta, basil, shallots.

    Easy Watermelon Basil Salad with Feta Cheese

    Sally Cameron
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Salad, Side Dish
    Cuisine American
    Servings 4 to 6
    Calories 361 kcal

    Equipment

    • Cutting board
    • Chef's knife

    Ingredients
      

    Vinaigrette

    • ¼ cup extra virign olive oil
    • 2 tablespoons fresh squeezed lime juice
    • 1 teaspoon mild honey or no-sugar honey optional
    • ⅛ teaspoon sea salt

    Watermelon salad

    • 4-5 cups watermelon cubes half a mini watermelon
    • 2-3 small Persian cucumbers or half an English cucumber
    • 4 ounces feta or goat cheese cut into cubes or crumbled
    • 1 large shallot thinly sliced crosswise into rings or ¼ of a red onion, sliced thin
    • 5-6 large fresh basil leaves

    Instructions
     

    Make vinaigrette (makes extra)

    • Whisk all ingredients together in a small bowl or glass measuring cup until smooth. You can also add ingredients to a jar, cap tightly, and shake well. Taste the vinaigrette and adjust seasoning with more salt or honey.

    Watermelon salad

    • Cube watermelon into bite-sized pieces, about ¾". Depending on the type and size of cucumbers, if using small Persian cucumber, slice in half lengthwise then cut crosswise into half circles. If they are really small, just cut crosswise into small circles.
      For an English or larger cucumber, quarter the cucumber lengthwise, trim out seedy center, then chop into large or small pieces.
      Roll basil leaves together into a cylinder then chop thinly crosswise into ribbons.
      For the cheese, either cube or crumble the feta, or crumble the goat cheese. Serve vinaigrette on the side, or if preferred, toss with 2 tablespoons to start, then serve rest on the side.

    Notes

    Fun substitutions and variations:
    • Swap fresh herbs, mint is terrific, or try cilantro, or blend them.
    • For a different vinaigrette dressing, use balsamic vinegar instead of the lime juice.
    • Drizzle with a balsamic reduction (aka balsamic glaze) and just squeeze on some lime.
    • Another terrific addition is brined black kalamata olives, either whole or sliced.
    • Add raw pine nuts for more crunch and a buttery tase.
    • For a no-sugar option on honey, try this no-sugar honey, it's terrific.
    •  

    Nutrition

    Calories: 361kcalCarbohydrates: 48gProtein: 10gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 15mgSodium: 333mgPotassium: 672mgFiber: 2gSugar: 38gVitamin A: 3246IUVitamin C: 49mgCalcium: 45mgIron: 2mg
    Tried this recipe?Let us know how it was!

    Easy Blender Lemon Chicken Marinade

    Aug 11, 2023 · 7 Comments

    Platter of grilled chicken breasts with herbs.

    Your go-to summer chicken marinade is about to get even better with this delightful blend of fresh flavors. With zesty lemon, aromatic garlic, and a medley of fresh herbs, this easy lemon chicken marinade recipe is a snap to make in the blender. It serves as both a mouthwatering marinade and a delectable sauce to drizzle over the chicken post-grill, intensifying its taste. It's the ideal choice for making a delicious, fuss-free summer meal.

    White platter of grilled chicken breasts with lemon and herbs.

    Marinades have good intentions at adding flavor to meat and poultry, but often fall short. Not so with this lemon chicken marinade. The lemon, herbs and garlic add tons of flavor. How?

    Adding Dijon and making it in the blender produces a creamy and emulsified marinade that sticks to the chicken breasts. For best results brush on clean marinade right after grilling. Serve extra as a sauce with the grilled chicken as it amplifies the flavor. You've got to try this, then add it to your chicken recipes file as a go-to marinade and grilled chicken recipe.

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    Why You'll Like This Recipe

    • Different ways to use it, as a lemon chicken marinade, sauce, and dressing.
    • An easy chicken marinade that works for shrimp and fish too.
    • Use immediately or make the marinade, add chicken breasts, and freeze for future meals.
    • Get outside and use your outdoor grill, or indoors with a grill pan.

    For another chicken marinade recipe, try these baked teriyaki chicken thighs with homemade teriyaki sauce.

    Recipe Ingredients

    Simple ingredients, flavorful chicken.

    Ingredients for lemon chicken marinade and grilled chicken breasts.

    Lemon Marinade Ingredients

    • Oil: Extra virgin olive oil is best for lemon chicken marinade. It adds nice flavor. You could use a healthy neutral oil like this or avocado oil (no vegetable oil).
    • Acidic component: Fresh lemon juice. For more lemon flavor use lemon zest too.
    • Herbs: Start fresh parsley and add other fresh herbs of choice to the mix; thyme, dill, rosemary, mint, cilantro, basil, and oregano are all tasty.
    • Garlic: Use fresh garlic cloves, zested fine to blend in easily.
    • Mustard: Mustard naturally emulsifies marinade and Dijon gives it a little tang. Use a smooth Dijon for the great flavor.
    • Honey: Just a little sweetness to temper the tart lemon flavor. For zero-sugar use this marvelous sugar-free honey (it's what I use).

    For Grilled Chicken

    • Chicken: Boneless, skinless chicken breasts work beautifully and are so easy. Boneless chicken thighs work too if you like dark meat. If you prefer chicken tenderloins (chicken tenders), marinate and grill using a grill basket so they don't fall through the grates. They cook quickly.

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

    Chef's Tip: Buying chicken. Buy raw chicken by weight, not pieces, as chicken breasts really vary in size. Depending on your appetites, figure 6-8 ounces per person. Leftovers are great, do don't worry about cooking extra. Use it for a terrific leftover chicken salad for the next day's lunch with lemon chicken marinade as salad dressing.

    Substitutions and Variations

    • Vary the fresh herbs that you choose.
    • Fresh herbs really work the best in this lemon chicken marinade, but dried or part dried can be substituted. For example, start with 1 tablespoons of fresh chopped Italian parsley as it's usually available, then add approximately a ½ teaspoon of 1 dried herb to the mix, then blend and taste. Allow the dried herbs time to rehydrate before using.
    • Use all fresh oregano and mint and make it more of a Greek chicken marinade.
    • Substitute ½ teaspoon garlic powder or granulated garlic for 2 fresh garlic cloves.
    • Make it a lime chicken marinade with fresh squeezed lime juice or a combination or lime juice and lemon juice.

    For another delicious marinade option, use my homemade Italian dressing recipe.

    Recipe instructions

    Lemon vinaigrette ingredients in a jar, not blended.
    Step 1: Add the marinade ingredients to a blender container.
    Lemon chicken marinade with herbs blended until creamy.
    Step 2: Blend marinade for a few seconds until creamy and smooth.
    Raw boneless skinless chicken breasts in a casserole dish.
    Step 3: Gently pound chicken breasts to a more even size at the thicker end.
    Boneless chicken breasts marinating in a white casserole dish.
    Step 4: Add part (not all) of the lemon marinade to the chicken, turning to coat well in a baking dish.
    Grilled chicken breasts on the grill, with nice grill marks.

    Step 5: Marinate chicken 60 minutes on the kitchen counter, indoors. Yes, this is food safe to do. Get the grill ready, drain off marinade and grill chicken on a pre-heated grill until done, approximately 12-15 minutes in total depending on the heat of your grill and the thickness of the chicken breasts.

    As soon as you pull the chicken breasts off the grill, brush them with fresh lemon chicken marinade to add flavor and moisture for juicy chicken.

    How to Pound Chicken Breasts

    Why pound chicken breasts? Because you won't get a dry or undercooked thicker end. Chicken breasts grill more evenly giving you much better results. No more dry chicken.

    Place between layers of plastic wrap, in a zip bag, or directly on a cutting board, smooth side up. Pound boneless, skinless chicken breasts to a more even thickness focusing on the thicker end when pounding. Don't pound so hard as to tear the meat.

    For pounding, use a handy buy-it-once in your life meat pounder tool, or the flat bottom of a small heavy skillet. You'll get better control with the meat pounder.

    Platter of grilled chicken breasts with herbs and grilled lemon halves.

    Tips for Perfect Grilled Chicken Breasts

    • Be sure the grill grates are clean and oiled before starting.
    • To get perfect grill marks, use the 10:00-2:00 rule. Start the pieces angled at 10:00, then rotate the piece to 2:00 after grill marks have formed. You can also just go one direction and not turn them.
    • Start grilling on the top or presentation side (rounded side) for great grill marks, then turn and finish for a few minutes, about 11-13 minutes in total depending on the heat of your grill. I grill mine for about 8 minutes on the top and another 3-4 on the flip side.
    • Chicken is done at an internal temperature of 165°F, so grill just a few degrees short and pull them off the grill. The temperature will rise after taking off the grill and chicken stays moist.

    Serving Suggestions

    As the lemon chicken marinade intentionally makes extra, serve grilled chicken breasts with fresh marinade as the sauce. It's delicious! Here are a few great sides for lemon chicken marinade and grilled chicken breasts:

    • Sweet corn succotash with bacon (or without)
    • Healthy homemade coleslaw (lightly creamy)
    • Baby Dutch yellow potatoes
    • This easy, no-cook 3-bean salad.
    • Simple 5 minute green beans

    Extra garlic lemon chicken marinade works beautifully as a salad dressing or to dress grilled vegetables, like this grilled zucchini, another terrific side dish for grilled chicken breasts.

    Lemon chicken marinade with herbs blended until creamy.

    Recipe FAQs

    Does marinating chicken make any difference?

    Marinating chicken adds flavor. According to Harold McGee, world renowned authority and award winning author on the chemistry of food and cooking, "today meats are marinated primarily to flavor them and to make them more moist and tender". The acid in marinades does weaken muscle tissue and increase its ability to retain moisture, but marinades penetrate slowly, and not much in the case of chicken.

    Longer marinating time is not the answer, as chicken can get a mushy texture and from the acid in the citrus juice. Long marinate times generally do you (or your chicken) no good. Where marinating imparts more flavor is when cooking thin slices of meat, as in sliced skirt steak or chicken for stir fry.

    All that being said, I pound my chicken breasts to a more even thickness, marinate for 1 hour, and finish it with clean marinade immediately after grilling. It's moist, juicy, and delicious.

    How long should you marinate chicken?

    For boneless, skinless chicken, 60 minutes is enough time to impart flavor and a little moisture. It's food-safe to marinate chicken on an indoor kitchen counter if the temperature is under 90°F for up to an hour: for longer, refrigerate. Most kitchens are not near that temperature. You really don't need to marinate chicken any longer anyway.

    What are the 3 main ingredients when marinating?

    Oil, acid, and flavorings such as garlic and herbs are the basics for a good marinade.

    More Recipes With Lemon

    Do you love lemon? Me too! Try a few of these lemon recipes. And if you have an ice cream maker, try this delicious homemade lemon ice cream for a real summer treat.

    • creamy tahini salad dressing
      Creamy Lemon Tahini Dressing
    • A golden slice of lemon olive oil cake, made wit whole almonds, served with berries and glaze.
      Super Moist Lemon Olive Oil Cake Recipe
    • lemon thyme brussels sprouts
      Sautéed Brussels Sprouts with Lemon and Thyme
    • Gluten-free pasta salad with tomatoes, cucumber, pine nuts, herbs, and more.
      Lemony Mediterranean Pasta Salad Recipe

    ⭐️Did you Make This Recipe?

    If you make this recipe, 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.

    📖 Recipe

    Platter of grilled chicken breasts with herbs.

    Lemon Chicken Marinade

    Sally Cameron
    It works as both a marinade for the raw chicken and a sauce to finish the grilled chicken at serving. Serve with grilled vegetables. Marinade yield is 1 cup; half for marinade and half to use as sauce after grilling. Recipe doubles easily.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Marinate time 1 hour hr
    Total Time 1 hour hr 30 minutes mins
    Course Main Course
    Cuisine American
    Servings 4
    Calories 527 kcal

    Equipment

    • blender
    • Grill or barbecue
    • Mini blender great size for dressings
    • Microplane zester

    Ingredients
      

    Lemon chicken marinade (yield 1 cup)

    • ⅔ cup extra virgin olive oil
    • ⅓ cup freshly squeezed lemon juice 2 large lemons
    • 2 tablespoons chopped fresh herbs of choice parsley, mint, dill, rosemary, thyme
    • 2 teaspoons smooth Dijon mustard
    • 1-2 teaspoons honey or no-sugar honey
    • 2 large garlic cloves finely chopped or zested
    • ½ teaspoon sea salt
    • ¼ teaspoon black pepper

    Chicken

    • 1 ½ pounds boneless skinless chicken breasts

    Instructions
     

    Make the marinade (makes extra)

    • Add all marinade ingredients to a blender and blend about 20 seconds until smooth and emulsified.

    Trim and prep the chicken

    • Place chicken breasts in a heavy duty zip style plastic bag smooth side up. Using a meat pounder, pound the thicker end of the chicken breasts to make them thinner and more even in thickness. Pound chicken firmly but not so hard that you tear the meat. Larger chicken breasts take more pounding than smaller ones.

    Marinate the chicken

    • Pour about 4-5 tablespoons of marinade or a little more into the zip bag and seal the bag pressing the air out. Refrigerate chicken 1 hour at room temperature or refrigerated. You can also marinate them in a flat casserole dish, turning to coat them well.

    Grill the chicken breasts

    • Before grilling, drain off marinade and discard. Place on a plastic film or parchment covered quarter sheet pan to transport to the grill.
    • Grill chicken until done, about 12-14 minutes depending on your grill and how thick the chicken is. Using a digital thermometer to test for temperature, pull chicken off the grill at 160 degrees. It will rise to the perfect 165° and stay juicy. Brush or drizzle with fresh lemon chicken marinade for added flavor and serve more on the side.
      Leftover chicken keeps up to 4 days in the refrigerator in an airtight container, remember to label and date. Makes great chicken salad the next day.

    Notes

    Grilling Tips: 
    For a gas grill or pellet grill, heat grill on high until hot then clean the grates with a stiff grill brush. Turn the heat down to medium. Brush the grill grates with tongs and a wad of folded paper towels dipped in a little high heat oil to help prevent sticking. Place chicken breasts on the grill, smooth side down first.
    To get restaurant-worthy grill marks, think 10:00 and 2:00 like the positions on a clock. Start chicken breasts with one end pointed at 10 and allow the marks to develop, then move to 2 and you’ll get perfect grill marks. After a few minutes when the chicken is golden, turn the chicken breasts over and complete grilling on the other side.
    Nutritional calculation notes: As you don't consume all of the marinade at once, it is difficult to accurately calculate the numbers. Approximately half the marinade is used for the chicken then discarded, the other half used to finish and at serving. 
    Marinade per 2 tablespoons: 164 kcals, 18 gr fat, 1 carb, 0 protein.
    Chicken breast per 6 ounce servings: 185 kcals, 2 gr fat, 0 carbs, 39 protein. 

    Nutrition

    Serving: 2tablespoonsCalories: 527kcalCarbohydrates: 4gProtein: 36gFat: 41gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 28gTrans Fat: 0.02gCholesterol: 109mgSodium: 518mgPotassium: 674mgFiber: 0.3gSugar: 2gVitamin A: 223IUVitamin C: 13mgCalcium: 18mgIron: 1mg
    Tried this recipe?Let us know how it was!

    How to Cut Watermelon Tutorial (3 ways)

    Aug 4, 2023 · 5 Comments

    A white platter of watermelon slices and a bowl of cubes.

    Fresh watermelon is the perfect hot summer day summer refresher since they are more than 90% water. The challenge is they are heavy, round, and awkward to cut, unless you know how. Let me show you how to cut watermelon step-by-step for watermelon cubes, triangle-shaped slices, and watermelon sticks while summer watermelon is still plentiful.

    A bowl of red watermelon cubes and a platter of slices.

    The best way to cut a watermelon requires a big sharp chef's knife to get through the hard rind and a large sturdy cutting board. A couple of tips make it easy and it's good knife skills practice. Don't let it daunt you. Try these 3 different ways at cutting watermelon and become a pro.

    [feast_advanced_jump_to]

    Why You'll Like This Tutorial

    • Buy a whole watermelon and cut it whenever you want to enjoy it.
    • Learn the best way on how to cut watermelon into watermelon cubes of any size for snacking, adding to a salad, triangle wedges for a fruit platter, or into watermelon sticks.
    • Cutting your own watermelon is freshest and you get exactly what you want.

    If you love watermelon, try this watermelon appetizer with goat cheese for a refreshing summer bite.

    Recipe Ingredients

    It's not a recipe, but an easy method. I prefer the mini seedless watermelons. They are usually in the 5-6 pound range. You can use the same method for cutting up whole watermelon of any size or even half watermelons cut by the market's produce department.

    If you need help on how to pick a good watermelon, find tips towards the end of the post.

    Recipe Instructions

    How to cut watermelon. Start by placing a damp kitchen towel under your cutting board to prevent it from slipping and give it stability. Use a chef's knife or a long serrated slicer like this knife, or some people get an inexpensive watermelon knife.

    A mini seedless watermelon on a cutting board.
    Step 1: Slice a thin piece off one end of the watermelon.
    Red seedless watermelon cut on half on a black cutting board.
    Step 2: Stand the watermelon on the flat surface for stability and cut it in half from top to bottom into two equal halves. Now decide whether you want watermelon cubes, slices, or sticks.

    How to Cut a Watermelon Into Cubes

    Big slices of red watermelon on a black cutting board with knife.
    Step 1: Cut long, 1-inch slices top to bottom from a half.
    Cutting watermelon slices into cubes.
    Step 2: Trim the rind from the slices, then cut watermelon into a grid pattern for .

    Cutting Watermelon Slices or Wedges

    Showing how to cut watermelon slices from a quarter melon.
    Step 1: Cut the watermelon halves in half again (into quarters) lengthwise, then slice crosswise into triangles or wedges.

    How to Cut Watermelon Sticks

    Cutting a watermelon half crosswise into 1-inch slices.
    Step 1: Cut watermelon in half, lay the on the flat side and cut i-inch wide slices.
    Cutting watermelon sticks from half a watermelon.