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Summer Steak Salad Recipe

Summer steak salad with grilled tri-tip steak, grilled corn, and pan-charred zucchini over crisp lettuce with tomatoes, red onion, and avocado. A simple balsamic vinaigrette and blue cheese crumbles round it out, and the extra steak works well for lunch or another meal later in the week.

steak salad in a white bowl with a jar of balsamic vinaigrette on the side and a bowl of blue cheese.

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💡Recipe Overview

Prep and Cook Time: 20 minutes to prep and 35 minutes to cook
Cooking Method: Stove-top & grill for steak
Skill Level: Moderate
Who this recipe is for: Anyone who loves the idea of a salad but wants it to actually count as dinner.

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

What Makes This Steak Salad Recipe Different from all the rest

In a lot of traditional and ancestral kitchens, a plate of raw vegetables isn't really the ideal way to eat produce. Fermented vegetables like lacto-fermented dill pickles and roasted vegetables tend to sit better with most people, and that's part of why this salad works when it's built around grilled corn and zucchini instead of a pile of raw greens with a few chosen toppings.

Summer is really the one season where a salad like this makes sense, since farmers markets are full of produce that can quite literally make a complete meal. And cooking the corn and zucchini rather than serving more raw veggies makes the whole plate easier to sit with.

Tri-tip is also worth talking about on its own. If you're not familiar with tri-tip roast, it's a triangular cut from the bottom sirloin, and it's one of the more affordable steaks you can buy relative to how much it feeds. A 2-½ pound tri-tip goes a long way for a family or a group, and you'll likely have steak left over even after everyone's eaten their fill, which is part of why this cut works so well for a meal like this one.

It's not as widely known as a ribeye or filet, but it has amazing flavor and texture once it's grilled and rested properly, without the price tag that comes with those more popular cuts.

And the best part is, because of its tapered shape, a properly cooked tri-tip naturally gives you a range of doneness in one steak, so the thinner end comes out more well done while the thicker center stays medium-rare, which means everyone at the table can find the slice that suits them.

Ingredient Notes

photo of all ingredients needed to make steak salad (including steak, lettuce, tomatoes, corn).

Steak: I love using tri-tip steak because you get well-done and medium-rare meat from the same cut. Look for a well-marbled roast with some fat running through it, not a lean, uniform piece. Montreal steak seasoning does most of the flavoring, but a simple salt and pepper will also suffice if that's what you have in the pantry.
Vegetables: Between the corn, zucchini, red onion, cherry tomatoes, and avocado, this salad ends up feeling like a colorful plate of summer instead of just meat sitting on some lettuce. You can grill the corn either on the outdoor grill next to the steak or inside on a gas stove. And zucchini rounds get sautéed until brown and caramelized in a little bit of tallow, ghee, or simply avocado oil.
Greens: A crisp head of green leaf lettuce with no wilting or brown edges is what you're after for the base. Farmer's markets are full of green and red leaf lettuces, but give it a good wash and dry before you use it, since wet lettuce waters everything down once the dressing hits it.
Dressing: A nice garlic bite from a balsamic vinaigrette ties the whole salad together. Homemade is always far superior so be sure to check out my 4-ingredient balsamic vinaigrette dressing recipe. Super easy to make right in the jar!
Cheese: A good steak salad always has blue cheese crumbles to finish things off. If that's not your thing, feta is a common swap and holds up just as well against the balsamic.

Substitutions and Variations

No tri tip? Flank steak, skirt steak, or a good ribeye all work fine here, just keep an eye on cook times since thinner cuts like flank and skirt cook faster than tri tip.
No grill? A cast iron skillet on the stovetop gets you a similar sear on the steak, corn, and zucchini, just in batches instead of all at once. You'd want to finish the steak in the oven though.
No fresh corn? Frozen corn works too. Just cook it in a hot, dry skillet for a few minutes until it picks up some color, instead of grilling it on the cob.
Skip the balsamic? A simple house dressing or a lemon and olive oil dressing (also known as ladolemono) holds up just as well against the steak.

photo of steak salad in a white bowl with a little bowl of blue cheese on the side.

How to Make Salad Steak Recipe

The printable version is in the recipe card below, ready to go. Keep reading here first though, since these instructions walk through more detail with photos along the way.

uncooked zucchini on a plate topped with salt.

Step 1.

Slice the zucchini in 1" thick rounds and lightly season with salt to draw out moisture. Set aside for 15 minutes. Then, pat dry with paper towels.

raw steak covered in seasonings on metal pan.

Step 2.

Pat the tri-tip roast steak dry with a paper towel and rub with Montreal steak seasoning. Let it sit at room temp for 20 to 30 minutes while you prep everything else.

photo of corn getting cooked on a stove top.

Step 3.

Grill corn on an outdoor grill or directly on the grates of an indoor gas stove over medium heat, turning every couple minutes. It should take about 8-10 minutes for the corn to get completely cooked through. Set aside to cool, then slice the kernels off the cob.

Step 4.

In a medium stainless steel skillet over medium-high heat, warm avocado oil. Lay the zucchini rounds in a single layer (don't crowd the pan!). Sear on both sides until they're browned and are just tender, not mushy. Set aside on a paper towel lined plate to absorb any excess oil.

raw seasoned steak on a grill getting cooked.

Step 5.

Cook the steak on a grill over medium-high heat, depending on thickness, with the lid down between flips. Use a meat thermometer if you have one and pull it at 130 to 135℉ for medium-rare, depending on thickness.

Step 6.

Move the steak to a cutting board or rimmed baking sheet and let it rest at least 10 minutes before slicing it against the grain.

sliced avacados, tomatoes, and onion on a wooden cutting board.

Step 7.

While the steak rests, spread the head of green leaf lettuce across a large platter or divide between individual salad bowls. Cut the tomatoes into halves, slice avocado and red onion.

Step 8.

Assemble the salad by layering tomatoes, avocado, red onion, grilled corn, zucchini, and cooked and sliced steak strips. Drizzle with balsamic vinaigrette and top with blue cheese crumbles. Serve immediately.

Helpful Tips

Browned zucchini: Dry the zucchini well and give it room in the pan. A wet, crowded pan steams instead of sears, and you'll end up with soft rounds instead of a real crust
Charring corn: Char the corn in short bursts, turning every 30 to 45 seconds. Leaving it too long in one spot burns the sugars before the kernel underneath is actually cooked
Slicing steak: Slice the steak against the grain. Tri-tip shifts grain direction partway through the cut, so check the angle again once you're halfway across
Don't overcook steak: Pull the steak at 125 to 130 degrees F. It carries over a few more degrees with residual heat, so pulling early is what gets you an actual medium-rare.

💭Meal Prep Suggestion!
With 2 ½ pounds of steak in this recipe, you'll likely have plenty left over even after everyone's had their fill, which makes this an easy one to prep ahead. Store the steak, corn, zucchini, and greens separately, then portion into containers for quick lunches through the week. Hold off on the avocado, cheese, and dressing until you're ready to eat, and add those fresh each time.

Serving Suggestions

This salad works as a complete meal on its own, since you've got protein, fat, and vegetables all on one plate, so there's no need to round it out with sides unless you want to. I love dinners that come together in one bowl.

For a heartier dinner table, serve a side of garlic roasted potatoes or light soup, like the Avgolemono Greek soup recipe, if you want something warm to round out the meal on a cooler evening.
For a busy weeknight dinner, this is filling enough to stand alone (hello all that meat!). If anyone wants something more, a side of fresh milled flour bread recipe with butter rounds it out without a lot of extra effort.
For a summer gathering or backyard cookout, double the recipe and set it up as a build-your-own bar, letting guests build their own plate with the toppings they want. Include a few options for salad dressing like the house dressing, ladolemono, Greek yogurt blue cheese dressing, or ranch salad dressing with Greek yogurt.

photo of steak salad in a white bowl with a jar of vinaigrette on the side.

Frequently Asked Questions

How do I store and reheat grilled steak salad?

Keep the steak and vegetables in separate airtight containers in the fridge for up to 4 days, and wait to add the avocado, cheese, and dressing until serving. For full storage, reheating, and freezing details, see the notes on the recipe card below. These glass snap containers are perfect for leftovers.

Can I use bagged salad greens instead of a whole head of lettuce?

You can, and it'll save you some prep time. Just make sure whatever greens you choose are sturdy enough to hold up under the warm steak and dressing, romaine or a spring mix blend both work fine.

How do I make this work for feeding a larger group?

This recipe scales up easily. Just keep the ratio of steak to vegetables roughly the same, and grill in batches if you're working with limited space on the grill or stovetop.

Looking for more satisfying salads? Here are some ideas:

Did you make this salad steak recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Summer Steak Salad

Summer steak salad with grilled corn, charred zucchini, tomatoes, and blue cheese, all tossed together with a quick balsamic vinaigrette.

Prep Time20

Cook Time35

Total Time55

Course: Main Course, Salad

Cuisine: American

Keyword: grilled steak salad, salad steak recipe, steak salad recipe

Servings: servings

Calories: 557kcal

Author: Anya @ Prepare & Nourish

Ingredients

2 ½ pounds tri tip steak
4 tablespoons montreal steak seasoning
1 tablespoon tallow or avocado oil divided
2 ears corn husked
1 medium zucchini sliced into rounds
1 head green leaf lettuce torn or coarsley chopped
½ red onion thinly sliced
1 ½ cups cherry tomatoes halved
1 avocado sliced
½ cup balsamic vinaigrette
½ cup blue cheese crumbles

Instructions

Slice the 1 medium zucchini and lightly season with salt to draw out moisture. Set aside for 15 minutes. Then, pat dry with paper towels.
Pat the 2 ½ pounds tri tip steak dry with a paper towel and rub with 4 tablespoons montreal steak seasoning. Let it sit at room temp for 20 to 30 minutes while you prep everything else.
Rub 2 ears corn lightly with oil if grilling on an outdoor grill. But I prefer to grill directly on the grates of an indoor gas stove over medium heat, turning every couple minutes so you get char on multiple sides. It should take about 8-10 minutes for the corn to get completely cooked through. Set aside to cool, then slice the kernels off the cob.
In a medium stainless steel skillet over medium-high heat, warm 1 tablespoon tallow or avocado oil. Lay the zucchini rounds in a single layer and don't crowd the pan. Sear on both sides until they've got color and are just tender, not mushy. Set aside on a paper towel lined plate to absorb any excess oil.
For an outdoor grill, preheat to medium-high and oil the grates. Grill the steak, depending on thickness, with the lid down between flips. Use a meat thermometer if you have one and pull it at 130 to 135℉ for medium-rare, per side for medium-rare, depending on thickness.
Move the steak to a cutting board and let it rest at least 10 minutes before slicing it against the grain.
While the steak rests, spread the 1 head green leaf lettuce, torn across a large platter or divide between plates. Layer on the ½ red onion, thinly sliced, 1 ½ cups cherry tomatoes, halved, and 1 avocado, sliced.
Add cooked and sliced steak strips, grilled corn and zucchini. Drizzle with ½ cup balsamic vinaigrette and top with ½ cup blue cheese crumbles. Serve immediately.

Video

Notes

Note: This recipe makes more steak than you'll need for one meal of salad, and that's intentional. A 2.5 pound tri tip gives you enough for the salad plus a good amount left over for lunch the next day, tacos, or another quick meal later in the week. Keep the extra steak whole if you can, and slice it fresh when you're ready to use it, since pre-sliced steak dries out faster in the fridge.

Storage: Keep the components separate if you're not eating it all right away. Undressed salad (lettuce, tomatoes, cucumber, onion) holds in the fridge for about 2 days in an airtight container. Sliced steak keeps 3 to 4 days refrigerated, well wrapped.

Helpful Tips:

Browned zucchini: Dry the zucchini well and give it room in the pan. A wet, crowded pan steams instead of sears, and you'll end up with soft rounds instead of a real crust
Charring corn: Char the corn in short bursts, turning every 30 to 45 seconds. Leaving it too long in one spot burns the sugars before the kernel underneath is actually cooked
Slicing steak: Slice the steak against the grain. Tri-tip shifts grain direction partway through the cut, so check the angle again once you're halfway across
Don't overcook steak: Pull the steak at 125 to 130 degrees F. It carries over a few more degrees with residual heat, so pulling early is what gets you an actual medium-rare.

Nutrition

Sheet-Pan Parmesan Crusted Potatoes

Parmesan crusted potatoes are roasted on a sheet pan, cut side down in melted butter and cheese for a crispy, golden crust on the bottom and a tender, creamy center. Just a handful of ingredients you probably already have, with very little hands-on time.

Parmesan crusted potatoes in a bowl topped with extra crispy cheese, next to a cutting board with fresh parsley.

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💡Recipe Overview

Prep and Cook Time: 10 minutes to prep and 30 minutes to roast
Cooking Method: Oven-baked
Skill Level: Easy
Who this recipe is for: This is for the potato people, the ones who'll pick a good side dish over dessert every time.

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Crispy Outside, Creamy Inside, No Notes, kind of potato.

Is there ever really a wrong way to eat a potato?

I don't think so, but this one comes pretty close to the perfect way. Think crispy-on- the-outside and fluffy-and-creamy-on-the-inside that's so addicting, that I promise you you will stand at the counter eating those taters off the sheet pan before they make it to the dinner table.

That Pecorino-Romano crust (also Parmesan) is the whole reason this garlic parmesan roasted potatoes on a sheet pan make it into the rotation. And you're a potato person like me, this one fits right next to grilled tri tip or dry brine chicken.

Ingredient Notes

Potatoes: I love using baby potato medley here. Small size means more cut surface touching the Parmesan, which is where the crisp comes from. Scrub and dry them well. Wet potatoes steam instead of crisp.
Fats: Butter goes down first (at preheat to melt it) and gives the Parmesan something to crisp in, so use real unsalted butter. Olive oil goes on top of the potatoes later, just for roasting. Any extra virgin will do.
Cheese: I like using grated Pecorino Romano - it makes the crust, so don't skimp here. I like to grate it fresh (love getting a large wedge from Costco) so I can avoid any anti-caking agents. Bagged or the green jar of grated cheese has starch on it that keeps it from crisping the same way.
Seasonings: Garlic powder mixes into the cheese layer so it roasts in. Salt and pepper season the potatoes.
Garnish: Fresh curly parsley goes on at the end, after the potatoes are off the pan.

Substitutions and Variations

Cheese swap: If I'm out of Pecorino, Parmesan is my go-to swap (still a wedge and not from jar). It's milder and a touch less salty, so I add a pinch more salt to the potatoes. Asiago works too if I want something softer.
Potatoes: If I can't find a baby potato medley, I cut regular potatoes into rounds instead. I keep the pieces roughly the same size so they cook evenly, and I give them a few extra minutes if they're thicker than halved baby potatoes.

Parmesan crusted potatoes in a white bowl, with chopped parsley on a cutting board in the background.

How to Make Parmesan Crusted Potatoes

The printable version is in the recipe card below, ready to go. Keep reading here first though, since these instructions walk through more detail with photos along the way.

Grated parmesan cheese, oil, and seasonings arranged on a metal baking tray, ready for roasting.

Step 1.

While the oven is preheating, add large sheet pan in the oven to melt the butter. Tilt it around so it evenly coats the bottom. Sprinkle in grated parmesan and garlic powder evenly over the butter, creaing a thin, even layer.

Raw baby potatoes tossed with oil and grated parmesan cheese on a metal baking sheet, prepared for roasting.

Step 2.

Place the potatoes cut side down directly onto the parmesan layer, pressing gently so the cut side makes good contact with the cheese. Season lightly with salt and pepper. Lightly drizzle olive oil over the potatoes.

Golden brown roasted potatoes on a metal baking sheet, topped with melted, bubbly parmesan cheese.

Step 3.

Roast until the potatoes are fork-tender and the cheese on the bottom has turned deep golden and crisp.

A metal spatula scoops crispy parmesan crusted roasted potatoes off a metal baking sheet.

Step 4.

Let the pan sit for a minute or two before removing the potatoes to help the cheese crisp up. Use a thin spatula to lift them off the pan. Garnish with parsley.

Helpful Tips

Don't overcrowd the potatoes. They need space on the pan in order for the cheese to crisp up. Otherwise, they will steam instead of roast.
Preheat the oven fully. A hot 425°F oven is what crisps the Parmesan instead of just melting it.
Press potatoes down firmly. Good contact with the cheese layer is what makes it stick when you lift them. And ensure the potatoes are roughly the same size so they cook evenly.
Let the pan rest before lifting. A minute or two keeps the crust from tearing.

Close up of crispy, golden parmesan crusted potatoes garnished with fresh chopped parsley.

Serving Suggestions

These potatoes work as a side for pretty much any main dish, which is part of why I've been making them so often. The crispy cheese bottom holds up well even if they sit for a few minutes and are so addicting, I dare you to not eat the whole thing standing up at the counter.

I've served these with a grilled tri tip or a simple roasted chicken (check out how to make whole chicken in oven - so easy!) They're also great next to eggs if you want a heartier breakfast or brunch. If you can pull it off for holidays, double the batch and set it out next to ham or roast, since they hold their crisp better than most potato sides do sitting out on a buffet. Just remember, not to crowd them.

If you want to round out the meal, something green like this cucumber cabbage salad, oven roasted broccolini (since you have the oven going anyway) or a simple house salad balances these potatoes out. They also hold up fine as leftovers. Just throw them in the air fryer or toaster oven to reheat.

Cooked baby potatoes spread across a metal baking sheet, covered in melted, crispy parmesan cheese.

Frequently Asked Questions

How do I store and reheat parmesan potatoes?

Store leftovers in an airtight container for up to 4 days. These glass snap containers are perfect for leftovers. To reheat, transfer the parmesan-crusted potatoes to a sheet pan and reheat at 400°F for 8-10 minutes.

Can I freeze roasted parmesan potatoes?

I haven't tried but I don't recommend it. The cheese layer gets soggy once thawed and won't crisp back up the same way. These are best made fresh or reheated from the fridge within a few days.

Do I need to peel the potatoes?

Nope! Not necessary. In fact, the skin helps hold everything together and adds texture (and nutrients!) so I leave it on.

Why isn't my cheese crisping up?

A few things can cause this. The oven might not be fully preheated, the potatoes might be too crowded on the pan, or there's not enough cheese in the layer to begin with. Give everything room to breathe and make sure that oven is fully at temperature before the potatoes goes in.

Looking for more potato recipes? Here are some ideas:

Did you make this garlic parmesan roasted potatoes recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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parmesan crusted potatoes in a white bowl, garnished with fresh parsley.

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Parmesan Crusted Potatoes

Parmesan crusted potatoes are roasted on a sheet pan, cut side down in melted butter and cheese for a crispy, golden crust on the bottom and a tender, creamy center. Just a handful of ingredients you probably already have, with very little hands-on time.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Keyword: garlic parmesan roasted potatoes, parmesan crusted potatoes, roasted parmesan potatoes

Servings: servings

Calories: 517kcal

Author: Anya @ Prepare & Nourish

Ingredients

2 pounds baby potato medley
½ cup unsalted butter
1 cup grated Parmesan
1 teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon black pepper
1 tablespoon extra virgin olive oil
1 tablespoon fresh parsley for garnish

Instructions

Preheat the oven to 425°F. Scrub and dry 2 pounds baby potato medley very well. Ensure the potatoes are dry. Cut in half lengthwise.
Add ½ cup unsalted butter to a sheet pan and melt it in the oven. Tilt it around so it evenly coats the bottom.
Sprinkle 1 cup grated Parmesan and 1 teaspoon garlic powderevenly over the butter, covering the pan in a thin, even layer.
Place the potatoes cut side down directly onto the Parmesan layer, pressing gently so the cut side makes good contact with the cheese. Season lightly with ½ teaspoon sea salt and ¼ teaspoon black pepper. Drizzle with 1 tablespoon extra virgin olive oil.
Roast for 25-30 minutes, until the potatoes are fork tender and the Parmesan on the bottom has turned deep golden and crisp.
Let the pan sit for a minute or two before removing the potatoes, this helps the crispy Parmesan release cleanly instead of tearing. Use a thin spatula to lift them off the pan, cheese side up. Garnish with 1 tablespoon fresh parsley.

Notes

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on a sheet pan at 400°F for 8-10 minutes, or in a skillet cut side down over medium heat to re-crisp the cheese. These don't freeze well since the cheese layer gets soggy once thawed, so plan to finish them within the week.

Helpful Tips:

Don't overcrowd the potatoes. Give them space on the pan so the cheese crisps instead of steaming.
Preheat the oven fully. A hot 425°F oven is what crisps the Parmesan instead of just melting it.
Press potatoes down firmly. Good contact with the cheese layer is what makes it stick when you lift them.
Let the pan rest before lifting. A minute or two keeps the crust from tearing.

Nutrition

Homemade Balsamic Vinaigrette Dressing Recipe

Balsamic vinaigrette dressing recipe you can shake together in one jar in about five minutes. Balsamic vinegar, olive oil, dijon, a touch of raw honey, and fresh garlic combine into a dressing that isn't too sharp or acidic. It works well on salads or as a marinade for chicken and vegetables, and it keeps in the fridge for a week, so you'll have extra on hand all week long.

homemade balsamic vinaigrette dressing in a jar sitting in front of a bowl full of salad.

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💡Recipe Overview

Prep and Cook Time: 5 minutes to prep
Skill Level: Easy
Who this recipe is for: Anyone who's been making the same basic dressing for years and is ready for something with a little more depth, without adding more work to their week.

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

This Homemade Balsamic Vinaigrette Replaced my Old Standby

I used to be a pretty simple garlic-lemon juice-and-avocado oil kind of girl when it came to salad dressing. It did the job, and I made it for years without thinking twice.

But then I tried a traditional balsamic vinaigrette at a steakhouse and I realized how much more flavor a dressing can actually bring to a salad instead of just being something you pour on top.

This is a basic balsamic vinaigrette recipe that comes together in the same five minutes as my old go-to, but it does more work in the bowl, which is really all I want from a dressing at this point.

This one's become one of my husband's favorites, though I'm still not sure if that's because it usually ends up on a steak salad, or if it's just genuinely that good on its own. Regardless, it's delicious and you need to make it!

Ingredient Notes

Ingredients for homemade balsamic vinaigrette arranged on a white counter, including olive oil, balsamic vinegar, honey, grain mustard, garlic, salt, and pepper.

Vinegar: A good balsamic vinaigrette dressing recipe calls for a good balsamic vinegar, so this isn't the place to grab the cheapest bottle on the shelf. Look for one with grapes or grape must on the label instead of a long list of added sugar or coloring.
Fat: Since olive oil makes up most of this dressing, its flavor really comes through, so it pays to choose a good one. Go for a cold-pressed, single origina bottle in dark glass, and taste it plain before you use it. If it's bitter on its own, it'll make the whole dressing bitter too.
Aromatics: Fresh garlic is what gives this dressing lots of flavor, so always go for fresh. It just doesn't compare to jarred stuff. It'll taste sharp right after you make it, but that mellows out after a day or so in the fridge.
Sweetener and Binder: Raw honey balances the vinegar, and dijon mustard helps keep the oil and vinegar from separating on you. Any raw honey works fine here, and a basic dijon from the store is all you need.
Seasonings: Fine sea salt and black pepper round it all out.

Variations to Try

Swap the sweetener. Maple syrup works fine in place of raw honey if that's what you have on hand.
Change up the mustard. Whole grain or spicy brown mustard in place of dijon adds a little texture and kick without throwing off the balance.
Add fresh herbs. A tablespoon of chopped fresh basil, oregano, or thyme stirred in after shaking gives the dressing an Italian-leaning flavor.
Make it creamier. A tablespoon of avocado oil mayo shaken in will turn this into a thicker, creamier dressing, good for a heartier salad.
Use it as a marinade. Beyond salads, this works well on chicken, steak, or roasted vegetables. Let it sit for 30 minutes to an hour before cooking.

homemade balsamic vinaigrette dressing in a glass jar on a countertop.

How to Make Balsamic Vinaigrette Dressing Recipe

The printable version is in the recipe card below, ready to go. Keep reading here first though, since these instructions walk through more detail with photos along the way.

Looking down into a glass jar containing olive oil, balsamic vinegar, minced garlic, and seasonings before mixing.

Step 1.

Add balsamic vinegar, olive oil, mustard, honey, minced garlic, and salt and pepper into a jar.

homemade balsamic vinaigrette dressing in a glass jar on a marble countertop.

Step 2.

Close it tightly and shake to combine and allow the olive oil to emulsify. Taste and adjust salt if needed.

Helpful Tips

Let it sit out briefly for the best flavor. Cold olive oil mutes flavor, so pulling the jar out 15 minutes ahead lets the garlic, mustard, and balsamic come through the way they should.
Olive oil solidified? Set the jar in warm water for a few minutes to loosen the oil, then shake hard for a full 15 to 20 seconds. If it's still not blending, a quick whisk or a few seconds with an immersion blender will pull it back into an emulsion.
The dijon is doing double duty. Beyond flavor, the mustard helps hold the oil and vinegar together longer (called emulsification), so don't skip it even if you're tempted to cut back.

💭Meal Prep Suggestion!
Since this dressing keeps for about a week, it's worth making on the same day you're prepping other things for the week ahead. Use it to marinate a batch of chicken or steak early in the week, then rely on it again later for salads or bowls so you're not starting from scratch each time you need a dressing.

homemade balsamic vinaigrette dressing in a glass jar in front of bowl of salad.

Serving Suggestions

This dressing is meant to be versatile, so it shows up on more than just a basic house salad or this harvest kale salad. It works just as well on a heartier salad built around protein as it does drizzled over vegetables or used to marinate meat before cooking.

Steak salad. Use this with my steak salad recipe with mixed greens, sliced steak, and whatever vegetables you have on hand. The dijon and garlic hold up well against the richness of the steak instead of getting lost.
Roasted or grilled vegetables. A drizzle after roasting adds some acidity to oven roasted broccolini or another roasted veggie.
Sandwiches and wraps. Use it in place of mayo or a heavier spread for a lighter, tangier bite in sandwiches like Italian Grinder sandwich or plain Italian sandwich.

If you're looking for something to pair it with, it works with slow cooker duck or spooned over grain bowl like mahi mahi sprouted grains bowl for an easy weeknight dinner.

A spoon resting in a small white ceramic dish filled with homemade balsamic vinaigrette dressing.

Frequently Asked Questions

How do I store balsamic vinaigrette dressing?

Keep it in the fridge in a jar with a tight lid, where it'll stay good for about a week. The olive oil will firm up and turn cloudy when it's cold, which is normal, so just let the jar sit out for about 15 minutes and give it a good shake before using it again.

Why did my dressing separate after I made it?

This is normal. Oil and vinegar naturally separate over time, even with the dijon helping to bind them. A good shake right before serving brings it back together.

Can I use dried garlic or garlic powder instead of fresh?

You can in a pinch, but the flavor will be noticeably milder and less bright. If you go this route, start with about a quarter teaspoon and add more to taste.

Looking for more balsamic recipes? Here are some ideas:

Did you make this balsamic vinaigrette dressing recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Simple Balsamic Vinaigrette Dressing

Balsamic vinaigrette dressing recipe made with dijon, honey, and garlic. A simple five minute shake in a jar, mellow and well balanced.

Prep Time5

Total Time5

Course: Condiment

Cuisine: American

Keyword: balsamic vinaigrette, balsamic vinaigrette dressing recipe, basic balsamic vinaigrette recipe, homemade balsamic vinaigrette

Servings: servings

Calories: 171kcal

Author: Anya @ Prepare & Nourish

Ingredients

¼ cup balsamic vinegar
⅔ cup extra virgin olive oil
2 teaspoons dijon mustard
1 teaspoon raw honey
2 garlic cloves minced
¾ teaspoon sea salt
¼ teaspoon black pepper

Instructions

Add ¼ cup balsamic vinegar, ⅔ cup extra virgin olive oil, 2 teaspoons dijon mustard, 1 teaspoon raw honey, 2 garlic cloves, ¾ teaspoon sea salt, and ¼ teaspoon black pepper to a jar with a tight lid. Give it a good shake to combine and allow the olive oil to emulsify. Taste and adjust salt if needed.

Notes

Recipe makes approximately ¾ cup of balsamic vinaigrette.

Storage: Dressing keeps in the fridge for about a week. The olive oil may solidify when cold, so pull it out 15 minutes before serving and shake again.

Helpful Tips:

Let it sit out briefly for the best flavor. Cold olive oil mutes flavor, so pulling the jar out 15 minutes ahead lets the garlic, mustard, and balsamic come through the way they should.
Olive oil solidified? Set the jar in warm water for a few minutes to loosen the oil, then shake hard for a full 15 to 20 seconds. If it's still not blending, a quick whisk or a few seconds with an immersion blender will pull it back into an emulsion.
The dijon is doing double duty. Beyond flavor, the mustard helps hold the oil and vinegar together longer (called emulsification), so don't skip it even if you're tempted to cut back.

Nutrition

Smoked Salmon Sushi Stack - Viral Lazy Sushi

Smoked salmon sushi stack takes the viral lazy sushi trend and builds it in a dish instead of a bowl, so it holds together and slices clean once it's chilled. Smoked salmon, cream cheese, cucumber, avocado, and nori press into layers, then flip out onto a plate like a cake. It's a good one for using leftover sushi rice or for anyone who wants the flavors of sushi without rolling a single piece.

smoked salmon sushi with rice, green onions, and a bowl of soysauce on the side.

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💡Recipe Overview

Prep and Cook Time: 30 minutes to prep and 1 hour to chill
Skill Level: Moderate
Who this recipe is for: Anyone who loves sushi but not the price tag or the hassle of rolling it themselves.

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Smoked Salmon Sushi Without the Price Tag

We love sushi in this house, but not the prices $$, and definitely not the idea of standing at the counter trying to roll something that looks nothing like what's on Pinterest.

And if I'm honest, what we actually want most nights is simpler than that: rice, fish, veggies, all stacked up so you can cut a piece, dunk it in a little wasabi and soy sauce (enough wasabe that it's creeeammy!), and call it dinner.

It's also a great option for a lake day or picnic (as seen on my Instagram series on Lunch on the Lake), since it holds up well in a cooler and doesn't need any last-minute fuss once it's made.

If you're into this whole lazy sushi thing like we are, this one joins my smoked salmon poke bowl and salmon sushi bake as another way to get those flavors without any rolling involved. A bowl of traditional miso soup on the side turns it into a full meal without the hefty prices.

Ingredient Notes

cucumber, mayo, seaweed wrap, rice, avacado, and smoked salmon layed out on countertop in preperation for making smoked salmon sushi.

Making sushi at home sounds intimidating, until you realize there's no raw fish or rolling involved. Just a handful of ingredients you can find at a regular grocery store.

Rice: Short grain sushi rice is what holds the stack together, so don't substitute long grain or quick-cook rice. I recommend following instructions on the bag. Some call for rinsing, others don't. After rice is cooked, we'll stir in rice vinegar for that classic sushi flavor.
Fish: Wild smoked salmon or cured salmon is the main ingredient. Cold-smoked, sometimes labeled lox or Nova style, has better texture and flavor than shelf-stable versions. I'm also working on updating my cured salmon post so I'll share that once it's live.
Dairy: The best way to glue the layers together is with cream cheese. It's creamy, delicious, and adds a nice smooth texture to balance everything else out. Full-fat holds up better than reduced-fat, which tends to be too soft and wet. Let it come to room temperature before spreading so it doesn't tear the layer underneath.
Vegetables: Keeping it simple in this viral lazy sushi with just cucumber and avocado for freshness and crunch. English cucumber works best since it has less water, but salt and press it dry regardless, that step is what keeps the stack from turning soggy. Choose an avocado that's ripe but still firm enough to slice cleanly.
Wraps: Every sushi, whether rolled or not, needs nori. Not just for flavor but also to keep texture between the layers. Nori is dried, pressed seaweed sold in thin sheets, most familiar as the wrap around sushi rolls. It's mild in flavor with a bit of natural saltiness, and it gets slightly crisp when dry but softens once it's near moisture, like the rice in your stack. Trim sheets to fit your dish so they lay flat.
Garnish: Spicy mayo, nori komi furikake or sesame seeds, and green onion finish the dish. Make my spicy mayo recipe to avoid industrial seed oils. These are optional extras, so use what you have.

Substitutions and Variations

Vegetables - You can add a layer of julienned carrots for some color and crunch, or thin strips of bell pepper for the same effect.
Spicy - Mix a spoonful of prepared wasabi into the cream cheese before you spread it, for a little heat that runs through the whole smoked salmon sushi stack instead of just sitting on top.

close up shot of smoked salmon sushi with rice, green onions, and spicy mayo drizzled on top.

How to Make Smoked Salmon Sushi

The printable version is in the recipe card below, ready to go. Keep reading here first though, since these instructions walk through more detail with photos along the way.

rice being cooked in metal pot in preperation to make smoke salmon sushi.

Step 1.

Rinse rice in cold water until it runs mostly clear. Combine with water in a pot, bring to a boil, then cover and reduce heat to low. Cook for 18 minutes without lifting the lid. Remove from heat and let sit covered for 10 minutes. While the rice is still warm, fold in rice vinegar. Let it cool to room temperature before building, or it will melt the cream cheese layers as you go.

Step 2.

While the rice cooks, peel and finely dice the cucumber. Sprinkle with salt and let it sit in a colander for 15 to 20 minutes to drain, then pat it dry thoroughly with a clean towel or paper towels.

smoked salmon on top of rice, in a glass container.

Step 3.

Line a square Tupperware or similar dish with plastic wrap, leaving enough overhang to fold over the top later. Layer salmon evenly across the bottom of the dish. Add a layer of sushi rice, pressing gently to level it out.

Step 4.

Spread a layer of cream cheese over the rice. Lay a sheet of nori over the cream cheese, trimming to fit the dish. Layer the diced cucumbers, then the avocado slices. Top with the second sheet of nori, then a final layer of rice.

smoked salmon sushi that is ready to be cut into cubes.

Step 5.

Fold the plastic wrap over the top, pressing down to compact everything. Refrigerate for at least an hour to firm up. To serve, unfold the plastic wrap, place a serving plate over the dish, and flip. Lift the dish away, then peel off the plastic wrap.

Step 6.

Cut evenly into 1" pieces. Drizzle with spicy mayo, sprinkle with Nori komi furikake or sesame seeds, and finish with green onion.

Helpful Tips

Press the cucumber dry, twice if needed. After salting and draining, check the cucumber again before you layer it in. If it still feels damp, give it one more press with a clean towel, since any extra moisture left behind will seep into the rice as it chills and soften the whole stack.
Let the rice fully cool before building. Warm rice melts the cream cheese layer and makes everything slide instead of stack, so spread it on a sheet pan and let it come all the way to room temperature first.
Chill longer if you're short on time the day of. An hour is the minimum, but this stack actually slices cleaner after 3 to 4 hours or overnight, so it's a good one to build the night before you need it.
Use a sharp, wet knife for slicing. Dip your knife in water and wipe it between cuts so the layers stay defined instead of smearing together, especially through the cream cheese.

💭Meal Prep Suggestion - Can I make this ahead?
Yes, and it's actually better for it. Build the stack up to a day ahead and let it chill overnight, it slices cleaner after several hours than it does at the one-hour minimum. Just keep in mind this isn't a weekly meal prep dish, it holds well in the fridge for about 2 days, but it's meant to be built, chilled, and served as one dish rather than portioned out over several meals.

smoked salmon sushi with rice, green onions, and a bowl of soy sauce in the backround.

Serving Suggestions

This dish is meant to be sliced and served like a savory cake, cut into squares or wedges once it's fully chilled and flipped out onto a plate. On the side, offer soy sauce mixed with a little wasabi and ginger for dipping, the classic sushi combination and an extra serving of spicy sriracha mayo. If you're avoiding gluten, coconut aminos or tamari both work in place of soy sauce.

For an everyday dinner, pair it with something Asian-inspired and light, a quick napa cabbage and carrot salad, a shaved carrot salad, or an Asian cucumber salad all work well and keep the meal fresh without competing with the richness of the cream cheese and salmon. You can also a warm and brothy soup by making my authentic miso soup recipe.

This is also a solid pick for a picnic or a day at the lake, a good change of pace when you want something other than a sandwich. We're not mad at an Italian sandwich or my grinder sandwich recipe but sometimes, lake day wants something more untraditional. This lazy sushi is it. It travels well since it's already chilled and holds its shape, just keep it cold until you're ready to slice and serve.

Frequently Asked Questions

How do I store smoked salmon sushi?

Store leftover lazy sushi in an airtight container for up to 2 days. These glass snap containers are perfect for leftovers. Pull it out 15 to 20 minutes before eating so the rice and cream cheese soften slightly.

Can I make individual stacks instead of one large one?

Yes. Ramekins or small mason jars work well if you'd rather portion this out individually, just adjust your layering amounts down to fit the smaller size. Individual stacks also chill and firm up a little faster than one large dish.

Do I need a square dish specifically?

No, any straight-sided container works, round or square. A square dish just gives you cleaner slices when it comes time to cut, but the shape doesn't affect flavor or how well it holds together.

Looking for more sushi-like recipes? Here are some ideas:

Did you make this smoked salmon sushi? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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smoked salmon sushi with rice, green onions, and spicy mayo drizzled on top.

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Viral Lazy Sushi - Smoked Salmon Sushi Stack

Smoked salmon sushi stack layers rice, cream cheese, avocado, and cucumber into one dish, no rolling or sushi mat required.

Prep Time30

Chill Time1

Course: Appetizer, Lunch, Main Course

Cuisine: American

Keyword: lazy sushi, smoked salmon sushi, viral lazy sushi

Servings: servings

Calories: 581kcal

Author: Anya @ Prepare & Nourish

Ingredients

3 cups sushi rice short grain white, cooked
2 tablespoons rice vinegar
8 ounces smoked salmon
8 ounces cream cheese softened
1 English cucumber finely diced, salted, and pressed dry
1 avocado thinly sliced
2 sheets nori
spicy mayo to serve
Nori komi furikake or sesame seeds
green onion sliced

Instructions

Rinse 3 cups sushi rice in cold water until it runs mostly clear. Combine with water in a pot, bring to a boil, then cover and reduce heat to low. Cook for 18 minutes without lifting the lid. Remove from heat and let sit covered for 10 minutes. While the rice is still warm, fold in the 2 tablespoons rice vinegar. Let it cool to room temperature before building, or it will melt the cream cheese layers as you go.
While the rice cooks, peel and finely dice 1 English cucumber. Sprinkle with salt and let it sit in a colander for 15 to 20 minutes to drain, then pat it dry thoroughly with a clean towel or paper towels.
Line a square Tupperware or similar dish with plastic wrap, leaving enough overhang to fold over the top later.
Layer 8 ounces smoked salmon evenly across the bottom of the dish. Add a layer of sushi rice, pressing gently to level it out.
Spread a layer of 8 ounces cream cheese over the rice. Lay a sheet of 2 sheets nori over the cream cheese, trimming to fit the dish. Layer the diced cucumbers, then the 1 avocado slices. Top with the second sheet of nori, then a final layer of rice.
Fold the plastic wrap over the top, pressing down to compact everything. Refrigerate for at least an hour to firm up. To serve, unfold the plastic wrap, place a serving plate over the dish, and flip. Lift the dish away, then peel off the plastic wrap.
Drizzle with spicy mayo, sprinkle with Nori komi furikake or sesame seeds, and finish with green onion.

Video

https://www.youtube.com/watch/0qj6C1Le7lE

Notes

Storage: To store, wrap tightly or transfer to an airtight container and refrigerate for up to 2 days. Pull it out 15 to 20 minutes before eating so the rice and cream cheese soften slightly.

Helpful Tips:

Press the cucumber dry, twice if needed. After salting and draining, check the cucumber again before you layer it in. If it still feels damp, give it one more press with a clean towel, since any extra moisture left behind will seep into the rice as it chills and soften the whole stack.
Let the rice fully cool before building. Warm rice melts the cream cheese layer and makes everything slide instead of stack, so spread it on a sheet pan and let it come all the way to room temperature first.
Chill longer if you're short on time the day of. An hour is the minimum, but this stack actually slices cleaner after 3 to 4 hours or overnight, so it's a good one to build the night before you need it.
Use a sharp, wet knife for slicing. Dip your knife in water and wipe it between cuts so the layers stay defined instead of smearing together, especially through the cream cheese.

Nutrition

Easy Tomato Bisque Recipe with Fresh Tomatoes

This tomato bisque recipe is made with fresh tomatoes, bell peppers, onions, and a good amount of fresh herbs and garlic, roasted first to build flavor. It's velvety smooth without any flour or other starchy thickener. The fresh tomatoes do that work on their own once everything's blended together. A simple stovetop finish with heavy cream and a little parmesan rounds it out. Grab a grilled cheese sandwich for dunking and call it dinner.

Two white bowls of creamy tomato bisque garnished with fresh basil and parmesan next to sourdough grilled cheese and a cheese grater.

What Is Tomato Bisque?

Bisque started as a French technique for shellfish, thickened with cream and sometimes the ground-up shells themselves, but the name has stuck around for any smooth, cream-finished soup, tomato included.

So what's the difference between tomato soup and tomato bisque?

The real difference comes down to texture and technique. Soup can be brothy or chunky, with ingredients left whole or roughly cut. Bisque is always pureed smooth and finished with cream, which is what gives it that thicker, silkier texture instead of a thinner, more traditional soup consistency. In my tomato bisque soup recipe, roasting the vegetables first adds a layer of flavor a basic tomato soup usually skips, and the cream at the end is what pushes it confidently into bisque territory.

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💡Recipe Overview

Prep and Cook Time: 15 minutes to prep and 35 minutes to roast
Cooking Method: Oven-baked & Stove-top
Skill Level: Moderate
Who this recipe is for: Anyone with a pile of ripe tomatoes and no real plan for what to do with them.

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Tomato Bisque Soup Recipe

I've never been one for pureed soups. The concept is really weird to me. I love brothy soups, where I can actually see through my soup and decipher if I'm eating potatoes or meat. But ever since I can remember, I've been such a sucker for tomato soup and bisque. It breaks my own rule every time, and I've made peace with that.

And once we have a tomato surplus, I make this one over and over until we're actually tired of it. I love recipes that turn an overwhelming amount of produce into one pot of something everyone will actually eat. I've made it four times this month alone, and it still doesn't get old.

It's an easy one to build a meal around too. A grilled cheese on fresh milled flour bread turns it into dinner; I know, no protein, but this soup breaks my own rules over and over. It reheats well enough that I'll make a double batch on purpose just to have lunch handled for the next few days. It's creamy, it's so flavorful, velvety smooth, and is such a rebel, that tomato bisque!

Ingredient Notes

Fresh tomatoes, red bell peppers, onion, herbs, cream, and broth prepped on a countertop for roasted tomato bisque.

Vegetables: The base of the bisque is tomatoes, bell peppers, and onion. Ripe, heavy-for-their-size tomatoes give the best flavor, and Roma or plum work well if you have options, but any ripe tomato will do. A good bisque recipe has more than just tomatoes, so red bell peppers and yellow onion made the cut here. But you can include celery, carrots, and even a potato or two (if using potatoes, don't roast them).
Aromatics: Garlic cloves and fresh herbs like oregano, thyme, sage, and basil round out the flavor. Use whichever herbs you have on hand or prefer, fresh is worth it here over dried. I would avoid rosemary though or keep it very minimal since it can be overpowering.
Fats: Olive oil is used for roasting the vegetables, and unsalted butter builds the base in the pot to saute the garlic and herbs.
Broth and Paste: Chicken broth is the liquid base, so use one you actually like the taste of. For maximum nutrition, use homemade chicken feet bone broth. Tomato paste adds concentrated tomato flavor and depth.
Dairy: Heavy cream gives the bisque its classic silky texture and mellows the acidity. Don't skip this. Pecorino Romano finishes the bowl with a little salt and richness.
Seasonings: Fine sea salt is added in stages, since tomato acidity and sweetness vary batch to batch. Black pepper is added at the end to taste. Some add a touch of sugar to balace the acidity in tomatoes but I skip it and don't miss it at all.

Substitutions and Variations

Whole head of garlic - Instead of sauteeing sliced garlic, add unpeeled whole cloves of garlic on the sheet pan with the vegetables. Then squeeze out the roasted garlic from their peels. Don't add peeled garlic to the vegetables as they'll burn.
Canned tomatoes - Want a shortcut in the off-season when fresh tomatoes aren't worth buying? Skip the tomato roasting step and add fire-roasted canned tomatoes or marzano tomatoes straight to simmering.

graphic of fork and spoon connected in a plant.

Make it Ancestral

Roasting the tomatoes here isn't just about flavor. Cooking tomatoes with a little fat, like the olive oil in this recipe, makes the lycopene in them more available to your body than eating them raw. It's one of the rare cases where cooked wins over raw, and this bisque is built around that from the start. Cool, right?

Skip the sieve if you can stand a little texture. The skins and pulp that get strained out for a silkier bisque are also where a good amount of the fiber lives. Older cooks didn't have the option to strain everything factually smooth just for the sake of it, and there's no real reason you need to either. If you blend it well with an immersion blender, most people won't even notice the difference, and you'll end up with a bowl that's loaded with lycopene and lots of fiber.

Two white bowls of creamy tomato bisque garnished with fresh basil, cream, and parmesan cheese.

How to Make Tomato Bisque

The printable version is in the recipe card below, ready to go. Keep reading here first though, since these instructions walk through more detail with photos along the way.

Freshly chopped tomatoes, white onions, red bell peppers, and herbs spread on a baking sheet before roasting for tomato bisque.

Step 1.

Toss tomatoes, bell peppers, onion, and herbs together with salt and olive oil on a sheet pan. Roast for 35-40 minutes until the vegetables are slightly charred at the edges. You may want to even broil for the last few minutes to really get that color.

Sliced garlic, fresh basil leaves, and thyme leaves sizzling in melted butter inside a white Dutch oven.

Step 2.

While the veggies roast, melt butter in a large pot over medium-low heat. Add sliced garlic cloves and saute until fragrant. Add extra herbs here to bring out more flavor.

Sautéed tomatoes, onions, garlic, and fresh herbs simmering in broth inside a Dutch oven before blending into tomato bisque.

Step 3.

Transfer the roasted vegetables to the pot with the garlic and herbs. Pour in chicken broth and stir in tomato paste. Bring to a gentle simmer and simmer for 15 minutes.

Immersion blender puréeing tomato bisque directly inside a white Dutch oven on the stove.

Step 4.

Use an immersion blender right in the pot to blend everything until smooth. If you want a silkier bisque, run it through a fine mesh sieve after blending to catch the tomato and pepper skins.

Heavy cream being stirred with a wooden spoon into pureed tomato bisque in a white Dutch oven.

Step 5.

Stir in heavy cream until fully incorporated and the bisque turns a shade lighter. Season with cracked black pepper and freshly grated parmesan.

A white ceramic bowl filled with rich homemade tomato bisque topped with fresh basil sprigs and shredded parmesan.

Step 6.

Ladle into bowls and serve warm with a drizzle of heavy cream.

Helpful Tips

Roast until the edges actually char. Don't pull the vegetables the moment they're soft, a little char on the tomatoes and peppers is where a lot of the depth in this bisque comes from.
Bisque tastes flat or one-note: This is almost always a salt issue rather than a recipe issue, add salt in small increments and taste as you go, since tomato sweetness and acidity vary a lot batch to batch.
Strain it for a super-smooth texture. Run the blended bisque through a fine mesh sieve before adding the cream, this catches any leftover tomato skins, seeds, or pepper bits the immersion blender didn't fully break down. But I find that the immersion blender does a good job.

Product Highlight!

Non-Plastic Immersion Blender

An immersion blender is worth having in your kitchen for recipes like this one. You can blend the bisque right in the pot, no transferring hot liquid into a blender pitcher in batches, which is messy at best and dangerous at worst if the lid isn't secure and hot soup ends up everywhere. It also skips the issue of pouring hot liquid into plastic, which can warp or leach over time with repeated use. I use mine at least a few times a week.

Grab yours →

💭Meal Prep Suggestion!
Make this bisque ahead and freeze the whole thing, cream and all. Since the recipe uses full-fat heavy cream, it holds up well in the freezer without the separation you'd see with lower-fat dairy. Freeze for up to 3 months and reheat on the stovetop over medium-low heat.

Hand dipping a piece of melted sourdough grilled cheese into a bowl of creamy tomato bisque topped with cream and basil.

Serving Suggestions

Tomato bisque is traditionally served as a starter or a light meal, usually with something crunchy or dippable on the side to play off the smooth texture. It works for a weeknight dinner just as well as it does for company.

For an easy dinner, pair it with a stretchy grilled cheese sandwich over sourdough bread or fresh milled flour bread. The bread gives you something to dunk and turns the bisque into a full meal. It's surprisingly satiating. You can also top with air fryer croutons.

Serving a crowd? Ladle it into small cups and serve alongside appetizers. It holds up well sitting out and doesn't need to be piping hot.

For a heartier bowl, top with shredded dry brine chicken or leftover roast meat.

Finish each bowl with a drizzle of cream and extra parmesan and some fresh basil as garnish.

Vertical view of two bowls of homemade tomato bisque next to a wooden cutting board and cheese grater.

Frequently Asked Questions

How do I store and reheat tomato bisque?

Store leftover tomato bisque in an airtight container for up to 4 days. These glass snap containers are perfect for leftovers but I prefer wide-mouth mason jars for soup leftovers. To reheat, transfer the tomato bisque to a small saucepan and warm over medium-low heat, stirring often.

Can I freeze tomato bisque?

Yes, this bisque freezes well, cream and all. Since it's made with full-fat heavy cream, it holds up in the freezer without the separation you'd see with lower-fat dairy. Freeze for up to 3 months, thaw overnight in the fridge, and reheat on the stovetop over medium-low heat.

Can I make this with canned tomatoes?

Yes, though it changes the process slightly. Use two 28-ounce cans of fire-roasted tomatoes in place of the fresh, skip the tomato-roasting step, and roast just the peppers and onion. This works well in the off-season when fresh tomatoes aren't worth the price.

What if my bisque comes out too thin?

Let it simmer uncovered for an extra 5-10 minutes before blending to cook off some liquid. If it's already blended, a small simmer after blending will thicken it slightly too, just stir often so it doesn't scorch on the bottom.

Looking for more soups? Here are some ideas:

Did you make this  tomato bisque recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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A bowl of homemade tomato bisque topped with fresh basil leaves and shredded parmesan cheese next to grilled sourdough.

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Tomato Bisque Recipe

Roasted tomatoes and bell peppers give this bisque a deeper, sweeter base than a stovetop-only version, finished with cream for that classic bisque texture.

Prep Time15

Cook Time55

Total Time1 10

Course: Soup

Cuisine: American

Keyword: tomato bisque, tomato bisque recipe, tomato bisque soup, tomato bisque soup recipe

Servings: servings

Calories: 260kcal

Author: Anya @ Prepare & Nourish

Ingredients

3 pounds ripe tomatoes halved
3 red bell peppers halved and seeded
1 large yellow onion quartered
5-6 sprigs fresh herbs like oregano, thyme, sage, or basil
1 teaspoon fine sea salt plus more to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
6 garlic cloves
1 ½ cup chicken broth
2 tablespoons tomato paste
¾ cup heavy cream
1 tablespoon parmesan, freshly grated

Instructions

Toss 3 pounds ripe tomatoes, 3 red bell peppers, 1 large yellow onion, 5-6 sprigs fresh herbs like oregano, thyme, sage, or basil, and 1 teaspoon fine sea salt with 2 tablespoons olive oilon a sheet pan. Roast at 425°F for 35 to 35 minutes, until the tomatoes and peppers are soft and lightly charred at the edges.
While the vegetables roast, melt 2 tablespoons unsalted butter in a large pot over medium-low heat. Add 6 garlic cloves, thinly sliced and saute until fragrant and just golden, watching closely so it doesn't burn. Add some extra herbs here too since some roasting in the oven may get a little toasty if not fully covered in olive oil.
Transfer the roasted vegetables to the pot with the garlic and herbs. Pour in 1 ½ cup chicken broth and stir in 2 tablespoons tomato paste. Bring to a gentle simmer and simmer for 15 minutes.
Use an immersion blender right in the pot to blend everything until smooth. If you want a silkier bisque, run it through a fine mesh sieve after blending to catch the tomato and pepper skins.
Stir in ¾ cup heavy cream until fully incorporated and the bisque turns a shade lighter. Season with cracked black pepper and freshly 1 tablespoon parmesan, freshly grated.
Ladle into bowls and serve warm with a drizzle of heavy cream.

Video

Notes

Storage: Store in an airtight container in the fridge for up to 4 days; it actually tastes better on day two. Reheat on the stovetop over medium-low heat, stirring occasionally. Freezes well for up to 3 months, but leave the cream out before freezing and stir it in fresh after reheating; dairy tends to separate or turn grainy once frozen. Thaw overnight in the fridge before reheating.

Helpful Tips:

Roast until the edges actually char. Don't pull the vegetables the moment they're soft, a little char on the tomatoes and peppers is where a lot of the depth in this bisque comes from.
Bisque tastes flat or one-note: This is almost always a salt issue rather than a recipe issue, add salt in small increments and taste as you go, since tomato sweetness and acidity vary a lot batch to batch.
Strain it for a super-smooth texture. Run the blended bisque through a fine mesh sieve before adding the cream, this catches any leftover tomato skins, seeds, or pepper bits the immersion blender didn't fully break down. But I find that the immersion blender does a good job.

Nutrition

Kompot (Homemade Fruit Drink)

Kompot is a Russian homemade fruit drink that's especially handy when you've got fruit sitting around that's a little too ripe or soft to eat as is. Apples, stone fruit, and berries simmer together, then get sweetened with honey, sugar, or both. It's a good way to use up whatever's left in the fruit bowl instead of letting it go to waste. A refreshing chilled drink.

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💡Recipe Overview

Prep and Cook Time: 5 minutes to prep and 45 minutes to cook/stew
Cooking Method: Stove-top
Skill Level: Easy
Who this recipe is for: Anyone with mushy, overripe fruit sitting in the basket and wants to turn it into something delicious and refreshing.

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Easier on Digestion, Easier on your Wallet, Easier on You

I like many other Slavic households make this at least once a week during the summer, and once you start, you'll see why it's stuck around for so long.

But the one thing that people often miss with this simple homemade fruit drink is that simmering the fruit down actually makes it easier on digestion than eating it raw, since the cooking process breaks it down before your body has to. I sweeten mine with honey instead of sugar for that reason too, you get a little more nutritional benefit along with the sweetness.

But honestly, what keeps this one in rotation is how flexible it is. It's less of a fixed recipe and more of a template, so whatever fruit is starting to go soft in your basket, or whatever's sitting in the back of the freezer with freezer burn all over it, can go into the pot.

I've swapped in cherries, pears, even a handful of cranberries depending on what I had, and it always turns out delicious and always a little different than the last time.

And once you get in the habit of making it, it's an easy way to stop buying juice and soda at the store.

Ingredient Notes

Apples and stone fruit (plums, apricots, peaches) form the base of the kompot. They simmer the longest, so they need to go in first. Any variety works, just halve them and pit the stone fruit before adding to the pot.
Berries (raspberries, blueberries, blackberries, cherries) get added later in the process since they break down faster than the apples and stone fruit. Fresh or frozen both work fine here, so use whatever you have on hand.
Water is the base of the drink. Use clean, filtered water.
Sweetener can be sugar, honey, or a mix of both. Honey is the more traditional choice and brings a little extra flavor, while plain sugar keeps things simple and works just as well. If you reach for unrefined sugars like coconut sugar or maple syrup instead, keep in mind it'll bring its own flavor along with it. And if you're using honey, let the liquid cool slightly before stirring it in so you don't kill off its natural enzymes.
Lemon juice goes in at the end. It brightens the flavor and adds a little tang.

Variations by Season

Summer is really when this recipe shines as written. Stone fruit and berries are at their best right now, so lean into whatever's overflowing at the farmer's market. Cherries work well swapped in for some of the stone fruit and you can just thrown them in with the pits.
Fall calls for swapping the stone fruit and berries for what's actually in season. Pears work well in place of the apples or alongside them, and you can add a few whole cranberries once they show up for a tartness that balances the sweetener nicely. A cinnamon stick or a couple of whole cloves simmered in with the fruit gives it a warmer, more autumn feel without changing the method at all. You can also make the best cranberry juice.
Winter is when dried fruit takes over, since fresh stone fruit and berries are hard to find and not worth the price. Swap the fresh fruit for a mix of dried apples, apricots, prunes, and raisins. You'll want less sweetener since dried fruit is already concentrated, so hold back and taste as you go. The simmer time stays about the same, you're just working with shelf-stable fruit instead of fresh.
Spring is a good stretch to use up whatever's left in the freezer from last summer's berry haul, plus early rhubarb if you have access to it. Rhubarb brings a nice tartness, so cut back the lemon juice slightly if you add it in.

Make it Ancestral

Kompot has been made this way for generations, long before store-bought juice existed, so you're already close to the traditional version. Two ways to take it further:

Leave the fruit pulp instead of straining it, provided that you use pitted fruits. It's already softened from the simmer and can be enjoyed with the fruit drink.
Let the finished kompot sit at room temperature for a day or two with the lid loosely on before refrigerating. This gives it a light natural fermentation, closer to how it would have traditionally developed a bit of tang and effervescence. I am working on a fermented fruit drink recipe coming up! Refrigerate once it tastes the way you like.

Iced homemade kompot in a glass next to jars filled with the beverage.

How to Make Kompot

The printable version is in the recipe card below, ready to go. Keep reading here first though, since these instructions walk through more detail with photos along the way.

Frozen berries added to a pot of water for making kompot.

Step 1.

Add fruit like apples, stone fruits, and if you're short on time, like I was here, frozen berries to a large stockpot and fill with water. It's okay if your raspberries were clumped together as one big block.

Mixed fruit simmering in a pot of water for kompot.

Step 2.

Simmer for 45 minutes until the fruit has softened and released lots of flavor. If you have the time, add the berries and continue to simmer for another 20-25 minutes.

Straining the cooked fruit mixture through a stainless steel mesh colander to yield clear kompot juice.

Step 3.

Strain through a fine mesh sieve into a large bowl or another pot. Add sweetener of choice and stir to dissolve. If using honey, wait until the liquid has cooled slightly first.

Stirring strained kompot in a metal pot.

Step 4.

Stir in juiced lemon and pour into bottles or jars. Chill in the refrigerator before serving.

Helpful Tips

Don't rush the simmer. The long stew time is what pulls the deep flavor and color out of the fruit, cutting it short leaves the kompot thin and underdeveloped.
Cool slightly before adding honey. Stirring honey in while the liquid is still very hot destroys its live enzymes, wait until it's warm rather than boiling.
Taste before adding all the sweetener. Fruit ripeness varies a lot, so add sweetener gradually and taste as you go instead of committing to the full amount upfront.
Add a carrot or two for extra beta carotene. A sliced carrot simmered in with the fruit adds natural sweetness and beta carotene.

A glass of homemade fruit kompot in the foreground, with several large glass jars filled with the beverage and a potted plant in the background.

Serving Suggestions

Kompot is traditionally served chilled as an everyday drink, though it shows up on the table for holidays and gatherings too, especially in Russian and Eastern European households where it's a normal part of the meal rather than something reserved for special occasions.

Serve it straight over ice as a replacement for juice or soda at dinner.
Mix it half and half with sparkling water (Mountain Valley or Gerolsteiner are my favorite) for something with a little fizz, this is a great way to stretch a batch further too and enjoy a fun drink.
Pour it into a pitcher for a summer gathering alongside something like my La Scala Chopped Salad for an easy warm-weather spread.

Bottles of homemade fruit kompot on a kitchen counter.

Frequently Asked Questions

How do I store kompot?

Store kompot in an airtight juice jars for up to a week. These Weck juice jars with lids are excellent for this homemade fruit drink. I've also used recycled glass juice bottles.

Is homemade fruit drink the same as juice?

Not quite. Juice is typically extracted and concentrated, while kompot (aka homemade fruit drink) is a lightly sweetened water infused with fruit through simmering. It's much lighter and less sweet (though you can certainly increase the sugar) than most store-bought juices.

Do I have to strain it?

Straining gives you a clear, smooth drink, which is the traditional presentation. If you don't mind some texture, you can skip straining and leave the softened fruit in, though it'll be more like a chunky compote drink than a clear kompot.

What's a good ratio of fruit to water for a flavorful kompot?

Aim for about 1 pound of fruit per quart of water, so 4 pounds of fruit total for a gallon batch. This recipe uses 1 pound apples, 1 pound stone fruit, and 2 pounds berries to hit that ratio, giving you a deeper color and more pronounced fruit flavor. The long simmer still does most of the work, but starting with more fruit gives it more to pull from.

Looking for more refreshing drinks? Here are some ideas:

Did you make this homemade fruit drink? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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A glass of homemade fruit kompot, with several large glass jars filled with the beverage.

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Kompot (Homemade Fruit Drink Recipe)

Kompot is a homemade fruit drink that turns seasonal or overripe apples, stone fruit, and berries into a chilled drink sweetened to taste.

Prep Time10

Cook Time1 15

Total Time1 25

Course: Drinks

Cuisine: European, Russian, Ukrainian

Keyword: homemade fruit drink, kompot, kompot recipe

Servings: servings

Calories: 164kcal

Author: Anya @ Prepare & Nourish

Ingredients

1 pound apples halved
1 pound stone fruit (such as plums, apricots, peachs) halved and pitted
1-2 pounds berries (such as strawberries, raspberries, blueberries, blackberries) fresh or frozen
1 gallon water
1 cup sweetener of choice (sugar, honey, or mix) more as needed
½ lemon, juiced

Instructions

Add 1 pound apples, 1 pound stone fruit (such as plums, apricots, peachs), and 1 gallon water to a large stockpot. Bring to a boil, then reduce to a simmer.
Simmer for about 45-50 minutes, until the fruit has softened and released lots of flavor into the water.
Stir in 1-2 pounds berries (such as strawberries, raspberries, blueberries, blackberries) and continue to simmer for another 20-25 minutes.
Strain through a fine mesh sieve into a large bowl or another pot. Add 1 cup sweetener of choice (sugar, honey, or mix) and stir to dissolve. If using honey, wait until the liquid has cooled slightly first, so you don't destroy the live enzymes in the honey.
Stir in the ½ lemon, juiced and pour into bottles or jars. Chill in the fridge before serving.

Notes

Nutrition Facts above are calculated using apples, plums, strawberries, and honey as sweetener.

Storage: Store kompot in a sealed jar or pitcher in the fridge for up to a week. It's traditionally served chilled, but if you want it warm, heat gently on the stovetop over low heat.

Helpful Tips:

Don't rush the simmer. The long stew time is what pulls the deep flavor and color out of the fruit, cutting it short leaves the kompot thin and underdeveloped.
Cool slightly before adding honey. Stirring honey in while the liquid is still very hot destroys its live enzymes, wait until it's warm rather than boiling.
Taste before adding all the sweetener. Fruit ripeness varies a lot, so add sweetener gradually and taste as you go instead of committing to the full amount upfront.
Add a carrot or two for extra beta carotene. A sliced carrot simmered in with the fruit adds natural sweetness and beta carotene.

Nutrition

Italian Sandwich on Fresh Milled Focaccia

Italian sandwich made with homemade focaccia from a fresh-milled and all-purpose flour blend, toasted first, then layered with pesto, mortadella, salami, and pepperoni, all naturally cultured the traditional way, along with torn burrata, tomato, basil, and arugula. An olive oil and red wine vinegar drizzle takes the place of mayo, staying closer to how it's traditionally made. Toasting the focaccia first keeps it from turning soggy under all those layers.

Close up of parchment-wrapped Italian sandwich halves tied with twine, showing layers of pesto, cured meats, and fresh mozzarella on artisan bread.

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💡Recipe Overview

Prep and Cook Time: 15 minutes to prep and 5 minutes to broil bread
Skill Level: Easy
Who this recipe is for: Anyone who loves a good deli sandwich but wants to make it at home with real, traceable ingredients instead of the deli case.

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Why You Need To Make This Italian Sando

I'm a sucker for a good sandwich. My usual is a #13 at Jersey Mike's, but I'm always trying to figure out how to get that same satisfaction at home with real ingredients instead of deli-case versions.

This one started as a way to use up extra focaccia and I needed a quick grab-and-go lunch to take with us paddleboarding. (Check out my Lunch on the Lake series on Instagram). It was so good and it held up quite well that it's become our regular lake day lunch. When I say, it travels well, it travels well!. Wrapped tight in the cooler and doesn't need any messing around once it's built.

Tomatoes and basil are in season right now, so it's an easy one to keep making while they're actually good. I've made a version of this sandwich three times already this month and it hasn't gotten old yet.

Ingredient Notes

An overhead view of Italian sandwich ingredients arranged on a wooden board, including a tray of sliced cured meats, a loaf of focaccia bread, fresh tomatoes, arugula, basil, a jar of pesto, fresh mozzarella, and a shallot.

Bread: homemade focaccia, made with a 50/50 blend of fresh-milled and all-purpose flour. Sourdough or store-bought focaccia works fine if you're not milling flour yet.
Fats: olive oil, used for brushing the focaccia before toasting and again as a finishing drizzle over the arugula.
Pesto and garlic: basil pesto (store-bought or try my homemade pesto recipe) as the base layer, with minced garlic stirred in on top rather than blended in.
Cured meats: mortadella, salami, and pepperoni, thin-sliced. Look for naturally cultured, traditionally cured versions at an Italian deli or farmers market charcuterie vendor.
Cheese: burrata, torn rather than sliced. Buy it fresh and use it the same day you open it. Fresh mozzarella can be used as a substitute. Slice it thin.
Produce: sliced tomatoes (ripe, in-season ones make the biggest difference), torn basil leaves, shallot, and whole arugula layered on last.
Seasoning: red wine vinegar drizzled over the arugula with the finishing olive oil, plus flaky salt and cracked pepper for the tomato and basil layer.

Make it Ancestral

Mortadella, salami, and pepperoni are all traditionally made through natural curing and fermentation, not a modern shortcut. Long before refrigeration existed, this is how Italian and other cultures households preserved meat. Salt, time, and naturally occurring cultures doing the work instead of synthetic preservatives.

That's the same principle behind sourdough or fermented vegetables like sauerkraut, just applied to meat instead of flour or cabbage.

When you're shopping, naturally cultured cured meats will usually say so on the label, or you can ask at a deli counter or Italian market. It's not a new trend, it's just the traditional way this has always been done.

Close-up view of an Italian sandwich made with herb focaccia bread, cured meats, fresh tomatoes, and arugula.

How to Make Italian Sandwich

The printable version is in the recipe card below, ready to go. Keep reading here first though, since these instructions walk through more detail with photos along the way.

Two toasted slices of bread on a metal baking pan.

Step 1.

Toast the focaccia bread (9x9), split in half horizontally. Drizzle with olive oil and place cut side up under the broiler until the interior is golden and crisp. This matters more with FMF focaccia since the crumb runs wetter.

Toasted whole-grain bread slices spread with vibrant green pesto and layered with thinly sliced marbled cured meat on a wooden cutting board.

Step 2.

Spread basil pesto over the bottom half. Layer mortadella, salami, and pepperoni, on one half of the bread.

A top-down view of sliced focaccia bread on a wooden board, with fresh mozzarella spread over layered cured meats on one slice, next to a top slice coated in green pesto.

Step 3.

Tear 1-2 balls burrata, torn over the meats so it settles into the folds rather than sitting flat.

Assembling an Italian sandwich, showing one slice of focaccia loaded with cured meats, ripe tomato slices, and thinly sliced shallots, next to a second slice spread with pesto.

Step 4.

Layer sliced tomatoes and basil leaves torn over the burrata. Add sliced shallot. Season with 1 pinch flaky salt and cracked pepper.

A top-down view of an open-faced focaccia sandwich on a wooden board, with fresh arugula and sliced tomatoes layered over cured meats on one slice, and basil pesto spread evenly across the top slice.

Step 5.

Top with a handful of arugula and sliced shallots, then close the sandwich with the top half of the focaccia. Drizzle with olive oil and red wine vinegar.

Italian sandwiches wrapped in parchment paper and tied with string, cut into halves to reveal cross-sections of cured meats, fresh mozzarella, pesto, and greens.

Step 6.

Cut into 4 portions. Wrap tightly.

Helpful Tips

Toast the focaccia well before building. A quick under the broiler, cut side up, dries out the interior enough to hold up to the pesto and juicy tomatoes without going soft. This is especially important for fresh milled focaccia.
Tear the burrata instead of slicing it. Tearing lets it settle into the gaps between the meats rather than sitting as one flat layer, which gives you a better cross-section when you cut the sandwich.
Add the shallot and arugula last. Both wilt or lose their bite if they sit under the weight of the other ingredients too long before serving.
Wrap and press before cutting. Wrapping the sandwich tightly for a few minutes before slicing helps everything set so the layers don't slide apart when you cut it.

Halved Italian sandwiches wrapped in brown parchment paper showing rich layers of cured meats, fresh mozzarella, pesto, and greens served on a wooden board.

Serving Suggestions

Traditionally, this sandwich is a meal on its own, no sides needed. For a lake or pool day, round it out with something acidic and something crunchy.

For a bigger spread: raw veggies with Greek yogurt ranch work well as a simple side.
Drinks: a yogurt drink, kompot (homemade fruit juice), honey lemonade, or sparkling mineral water like Gerolsteiner is delicious.
Snacks: fermented carrots or fermented dill pickles add crunch and gut-friendly probiotics (and IMHO should be a side to all meals).

Close-up of golden, seasoned focaccia bread packed with fresh arugula, ripe tomato slices, sliced shallots, and delicate layers of deli meats.

Frequently Asked Questions

How do I store and reheat Italian Sandwich?

Wrap it tightly in parchment or foil and refrigerate for up to 2 days if it's already assembled. The fresh produce and burrata start to break down after that, so it's best eaten within that window. If you want it to keep longer, store the components separately, focaccia at room temperature, meats and cheese in the fridge, and build the sandwich fresh when you're ready to eat it.

Why does my focaccia turn out soggy in the sandwich?

Focaccia made with fresh-milled flour holds more moisture in the crumb than an all-purpose-only version, so it needs a longer stint under the broiler to dry out before you build the sandwich. Get it a little toasty.

Looking for more related recipes? Here are some ideas:

Did you make this Italian Sando? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Parchment-wrapped Italian sandwich halves tied with twine, showing layers of pesto, cured meats, and fresh mozzarella on artisan bread.

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Italian Focaccia Sandwich

Italian sandwich with toasted fresh-milled focaccia, pesto, naturally cultured cold cuts, burrata, and arugula, finished with an olive oil and vinegar drizzle.

Prep Time15

Cook Time5

Total Time20

Course: Main Course

Cuisine: American, Italian

Keyword: italian focaccia sandwich, italian sandwich

Servings: servings

Calories: 806kcal

Author: Anya @ Prepare & Nourish

Ingredients

1 focaccia 9x9, split in half horizontally
⅓ cups basil pesto
6 ounces mortadella thin sliced
4 ounces dry salami thin sliced
3 ounces pepperoni thin sliced
2 balls burrata torn
2 medium tomatoes sliced
1 shallot
¼ cup basil leaves torn
2 cups arugula
3 tablespoons olive oil plus more for drizzling
1 tablespoons red wine vinegar
1 pinch flaky salt and cracked pepper

Instructions

Toast the 1 focaccia (9x9), split in half horizontally. Drizzle with olive oil and place cut side up under the broiler until the interior is golden and crisp. This matters more with FMF focaccia since the crumb runs wetter.
Spread basil pesto over the bottom half.
Layer mortadella, salami, pepperoni, on one half of the bread. Tear 2 balls burrata, torn over the meats so it settles into the folds rather than sitting flat.
Layer sliced tomatoes and basil leaves torn over the burrata. Season with 1 pinch flaky salt and cracked pepper.
Top with 2 cups arugula and sliced shallots, then close the sandwich with the top half of the focaccia. Drizzle with olive oil and red wine vinegar. Cut into 4 portions. Wrap tightly.

Video

Notes

Storage: This sandwich is best eaten the same day it's built, but leftovers hold up reasonably well if you wrap them tightly in parchment or foil and refrigerate for up to 2 days. The fresh produce and burrata start to break down after that, so don't push much past the two-day mark.

Helpful Tips:

Toast the focaccia well before building. A quick under the broiler, cut side up, dries out the interior enough to hold up to the pesto and juicy tomatoes without going soft. This is especially important for fresh milled focaccia.
Tear the burrata instead of slicing it. Tearing lets it settle into the gaps between the meats rather than sitting as one flat layer, which gives you a better cross-section when you cut the sandwich.
Add the shallot and arugula last. Both wilt or lose their bite if they sit under the weight of the other ingredients too long before serving.
Wrap and press before cutting. Wrapping the sandwich tightly for a few minutes before slicing helps everything set so the layers don't slide apart when you cut it.

Nutrition

Italian Pasta Salad

Italian pasta salad recipe with salami, mozzarella, cherry tomatoes, and pepperoncini, all tossed in a simple olive oil and vinegar dressing. The pasta gets dressed while it's still warm so it soaks up more flavor, and a short chill in the fridge lets the vegetables slightly pickle in the dressing. It's a cold dish made ahead of time, and it actually tastes better the next day.

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💡Recipe Overview

Prep and Cook Time: 20 minutes to prep and 10 minutes to cook [pasta]
Cooking Method: Stove-top
Skill Level: Easy
Who this recipe is for: This Italian pasta salad recipe is for anyone who wants big antipasto flavor all in one bowl, and needs a mayo-free side that can sit out at a cookout without a second thought.

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Antipasto Flavors, Less Fuss

You love antipasto flavors but don't want a platter that needs constant refilling? This is that, in one bowl. Salami, olives, and pepperoncini give you all that flavor without the fuss of restocking a spread every twenty minutes. It's also become my go-to once cookout season hits since there's no mayo involved, so I don't have to think twice about it sitting out in the heat for a few hours.

It's an easy one to make the night before and forget about, which is really what earns it a spot in my rotation. So it's great to serve when feeding a crowd. And, it holds its own next to whatever's coming off the grill, so it's an easy side to pair with just about anything you're already making.

Ingredients for Italian Pasta Salad

ingredients to make italian pasta salad layed out on a white counter.

Pasta: Any short pasta with ridges works well here since it holds onto the dressing. Fusilli is a solid choice, though rotini or farfalle work too. Einkorn or sprouted pasta are good ancestral swaps and hold up fine in a cold salad.
Salami: Diced for a good, hearty bite. A good Italian salami from a butcher counter or deli beats most pre-packaged options.
Mozzarella: Fresh pearls are the easiest to use since they need no cutting, but diced mozzarella works too (like I'm doing here).
Vegetables: Fresh vegetables like cherry tomatoes, red onion, and bell pepper add color and crunch, while black olives and pepperoncini bring the briny, zingy notes.
Dressing: A simple blend of olive oil and apple cider vinegar (check out my homemade apple cider vinegar recipe), then add garlic and oregano for that classic Italian flavor, rounding it out with sea salt and black pepper.

Make it Ancestral

Pasta salad isn't a traditional ancestral dish, and there's no pretending otherwise. But it's important to mention: good salami earns its place here. Traditional salami is fermented, cured with salt and time while beneficial bacteria slowly build that tangy flavor, the same process behind sauerkraut or sourdough.

Most commercial salami skips that slow fermentation in favor of fast acidulants, and leans on synthetic nitrates or nitrites to get the color and shelf life right. Look for salami from a butcher or small producer who takes the traditional route instead, fermented slowly and cured simply with salt and time.

Even "nitrate-free" labels are worth a second look, since many just swap in celery powder, which still delivers natural nitrates, just under a cleaner sounding name (though it does bring some natural antioxidants along with it). Find salami that's genuinely fermented and simply cured, and you've got an actual fermented food on the plate, which puts this dish closer to traditional and ancestral philosophy.

closeup of italian pasta salad in a white bowl.

How to Make Italian Pasta Salad

The complete printable recipe is below in the recipe card for your convenience.

mason jar filled with italian pasta salad dressing with vegetables on a platter in the background.

Step 1. Whisk the dressing

In a glass pint-size jar, combine the olive oil, apple cider vinegar, garlic, and herbs. Shake vigorously until emulsified. Set aside.

ingredients to make a italian pasta salad in bowls on a counter.

Step 2. Prep everything

Cook the pasta according to package instructions until just al dente. Take care not to overcook the pasta. While pasta is cooking, prep all the ingredients, including tomatoes, onions, bell peppers, salami, cheese, and olives.

Step 3. Drain the pasta

Drain and rinse the pasta under cold water to stop the cooking process and remove excess starch. While still gently warm, toss in ½ of the dressing to allow the pasta to absorb flavor.

Step 4. Combine

In a large bowl, combine all the ingredients together and toss until everything is coated evenly. Let the salad sit at room temperature for 20-30 minutes for flavors to meld. If not serving immediately, keep in the fridge but allow to come to room temp before serving.

Helpful Tips

Dress the pasta while it's still warm. Warm pasta absorbs the dressing much better than cold pasta, so tossing it with half the dressing right after draining and rinsing gives you more flavor throughout the pasta instead of just on the surface.
Avoid plastic bowls. Plastic bowls can hold onto the smell and color of the vinegar-based dressing over time, while glass or ceramic clean up easily and don't absorb anything.
Add a splash of pepperoncini brine. If the salad needs a little more flavor, add a splash of pepperoncini brine. The dressing mutes slightly once it's cold, so taste before serving and consider adding a splash to wake the flavors back.

💭Meal Prep Suggestion!
Make the full batch, then portion into individual glass containers once it's finished its initial chill. It keeps well for up to 4 days and actually gets better by day two or three as the flavors settle in. Hold back the parsley and a splash of pepperoncini brine, adding those fresh to each container right before eating so the color stays vibrant and the dressing doesn't taste flat by the end of the week.

italian pasta salad in a white bowl with a fork and a bigger platter filled with pasta salad on the side.

Serving Suggestions

This pasta salad holds its own as a light lunch, but it's just as good alongside dry brine chicken, salmon with mayonnaise, or chicken kotleti for a full spread.

It travels well, which makes it a great pick for potlucks, picnics, and backyard gatherings where it needs to sit out for a while without going bad. Unlike a good macaroni salad, this one doesn't have mayonnaise so you don't have to worry about it turning in the heat or racing the clock once it's out of the fridge.

italian pasta salad in a white bowl with a spoon in the bowl.

Frequently Asked Questions

How do I store and reheat Italian Pasta Salad?

Store leftover salad in an airtight container for up to 4 days. These glass snap containers are perfect for leftovers. Pull it out of the fridge 15-20 minutes before serving to take the chill off.

What's the best pasta for this salad?

Go with a short, ridged shape like fusilli or rotini. The curves and ridges hold onto the dressing, so you get flavor in every bite instead of it pooling at the bottom of the bowl. Farfalle or shells work too. Skip anything smooth and long like spaghetti; it won't grab the dressing the same way.

How far in advance can I make this?

Up to a day ahead is ideal. The flavors actually improve overnight as the vegetables soften slightly in the dressing, so this is a great one to prep the night before you need it.

Looking for more related salad recipes? Here are some ideas:

Did you make this Italian Pasta Salad Recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Italian Pasta Salad Recipe

Italian pasta salad with salami, mozzarella, fresh vegetables, and a tangy garlic dressing -- a cold side that's easy to make ahead.

Prep Time20

Cook Time10

Chill Time30

Total Time1

Course: Salad

Cuisine: American, Italian

Keyword: Italian pasta salad

Servings: servings

Calories: 576kcal

Author: Anya @ Prepare & Nourish

Ingredients

1 pound short pasta
2 cups salami diced
2 cups mozzarella cheese or pearls
1 pint cherry tomatoes halved
1 bell pepper sliced
½ red onion sliced
1 cup black olives
¼ cup fresh parsley
½ cup pepperoncini

Dressing

½ cup olive oil
¼ cup apple cider vinegar
2 cloves garlic, minced
1 teaspoon oregano
1 teaspoon sea salt
¼ teaspoon black pepper

Instructions

In a small glass jar, combine the ½ cup olive oil, ¼ cup apple cider vinegar, 2 cloves garlic, minced, 1 teaspoon oregano, 1 teaspoon sea salt, and ¼ teaspoon black pepper. Shake vigorously until emulsified.
Boil 1 pound short pasta in heavily salted water until just al dente. Overcooking will lead to mushy salad after it sits in the dressing. Drain and rinse the pasta under cold water to stop the cooking process and remove excess starch. While still gently warm, toss in ½ of the dressing to allow the pasta to absorb flavor.
In a large bowl, combine the cooled pasta with 2 cups salami (diced), 2 cups mozzarella cheese or pearls, 1 pint cherry tomatoes (halved), 1 bell pepper (sliced), ½ red onion (sliced), 1 cup black olives (halved), ¼ cup fresh parsley (chopped), and ½ cup pepperoncini.
Pour the dressing over the salad and toss well to ensure every everything is coated well.
Let the salad sit at room temperature for at least 30 minutes before serving. This allows the flavors to meld. Garnish with fresh parmesan cheese if desired.

Video

Notes

Storage: Store in an airtight container in the refrigerator for up to 4 days. Pull it out of the fridge 15-20 minutes before serving to take the chill off.

Helpful Tips:

Dress the pasta while it's still warm. Warm pasta absorbs the dressing much better than cold pasta, so tossing it with half the dressing right after draining and rinsing gives you more flavor throughout the pasta instead of just on the surface.
Avoid plastic bowls. Plastic bowls can hold onto the smell and color of the vinegar-based dressing over time, while glass or ceramic clean up easily and don't absorb anything.
Add a splash of pepperoncini brine. If the salad needs a little more flavor, add a splash of pepperoncini brine. The dressing mutes slightly once it's cold, so taste before serving and consider adding a splash to wake the flavors back.

Nutrition

Pigs in a Blanket with Fresh Milled Flour

Pigs in a blanket get a homemade upgrade with a soft dough made from a blend of fresh milled flour and all-purpose flour, wrapped around hot dogs and baked golden. Because the dough is half regular flour, the texture stays familiar enough that kids and adults eat them without noticing anything different. If you've been wanting to try fresh milled flour, this is a low-pressure way to work it into a recipe your family already loves.

pigs in a blanket on parchment paper in a tray.

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💡Recipe Overview

Prep and Cook Time: 25 minutes to prep, 1 hour for dough to rise, and 15 minutes to bake
Cooking Method: Oven-baked
Who this recipe is for: The parent who wants a kid-friendly, nutrient-dense snack they feel good about putting on the table -- fresh milled flour and all.
Skill Level: Moderate

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

What Makes This Version Worth It

Pigs in a blanket are such a classic childhood food. Kids ask for them, adults eat just as many, and they disappear off the tray faster than anything else on the table. What keeps me making this version specifically is the dough -- knowing that half of it is fresh milled flour makes a difference to me even if nobody else notices or cares. It's a small swap that adds real nutrition to something that already gets eaten, and that's a win I'll take every time.

I make a triple batch when I'm doing a full meal prep day and freeze most of them. They reheat straight from frozen and work as a grab-and-go snack, a quick lunch, or a side on a busy weeknight. If you're already making the dough, double it - the extra effort is minimal and having a stash of these in the freezer is so great for long summer days.

Ingredients for Pigs in Blanket

Fresh-milled flour: Khorasan (Kamut) is my favorite wheat berry to work with. It's nutty and buttery delicious. If you don't have a grain mill, look for it at a health food store or order online. Bob's Red Mill whole wheat is the most accessible substitute.
All-purpose flour balances the fresh milled half and keeps the dough light and familiar.
Instant yeast goes straight into the dry ingredients -- no proofing needed. Make sure it's instant, not active dry. If using active dry, activate it first in the water.
Warm water, honey, and olive oil bring the dough together. Warm to the touch, not hot -- hot water kills the yeast.
Sea salt: fine sea salt distributes best through the dough.
Hot dogs: buy the best quality you can find. Uncured, no-nitrate options at the store or from your butcher are worth it. My favorite brands are True Story and Tetons.
Egg and sesame seeds: the egg wash gives you the golden crust, the sesame seeds add a little texture on top. You can swap the sesame seeds with poppy seeds or pretzel salt.

closeup of pigs in a blanket on parchment paper in a tray.

How to Make Pigs in Blanket with Fresh Milled Flour

The complete printable recipe is below in the recipe card for your convenience.

dough for pigs in a blanket in a metal bowl.

Step 1.

In the bowl of a stand mixer, add all ingredients, including fresh milled flour, all-purpose flour, yeast, water, honey, olive oil and salt. With the dough hook attachment, mix on low until combined and forms a soft ball. Set aside to rise.

dough for pigs in a blanket on white counter cut up into thin vertical pieces.

Step 2.

Punch the dough down and turn it over onto a floured surface. Roll it into a rectangle about 8x12 inches. Cut the dough into 12 strips, each roughly 1" wide and 8" long, then cut each strip crosswise to make 24 strips about 1x4 inches.

uncooked pigs in a blanket on metal pan.

Step 3.

Cut the hot dogs diagonally in half so you end up with two angled pieces from each one. Place a piece of hot dog at the wide end of a dough strip and roll it up toward the point, wrapping the dough loosely around the hot dog. Place each one seam-side down on a parchment-lined baking sheet, spacing them out so they have room to puff while baking.

uncooked pigs in a blanket on parchment paper with oil.

Step 4.

In a small ramekin, whisk the egg with a splash of water or milk. Brush the egg wash over each wrapped hot dog, making sure to get the seams and edges so they bake up golden and shiny. Top with sesame seeds or topping of choice. Bake for 15 minutes or until dough rises and is golden brown.

Helpful Tips

Add more flour if needed. Fresh milled flour can make the dough sticky, so add up to ¼ cup more all-purpose flour, a tablespoon at a time, until the dough forms a soft ball.
Cut the hot dogs on a bias. Cutting each hot dog diagonally in half gives you angled pieces that fit the tapered dough strips better and make for a more even wrap from end to end.
Pigs in a blanket unroll or come apart while baking: The dough probably wasn't pressed firmly enough at the seam when wrapped. Pinch the seam gently against the hot dog before placing it seam-side down, which helps it hold its shape in the oven.

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💭Meal Prep Suggestion!
This recipe doubles or triples easily. Make a large batch, bake them all, and freeze in a single layer before transferring to a freezer bag. They reheat straight from frozen at 350°F for 12 to 15 minutes -- no thawing needed. A triple batch on a Sunday means a grab-and-go snack or easy lunch for weeks.

pigs in a blanket on parchment paper on a metal pan.

Frequently Asked Questions

How do I store and reheat pigs in blanket?

Store leftover pigs in blanket in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet in a 350°F oven for 8-10 minutes or until warmed through. These glass snap containers are perfect for leftovers.

Can I freeze pigs in a blanket?

Yes! To freeze, let the baked pigs in blanket cool completely, then freeze them in a single layer on a tray until sold before transferring to a freezer bag or airtight container, where they'll keep for up to 2 months. You can reheat frozen pieces straight from the freezer on a baking sheet in a 350°F oven for 12 to 15 minutes, no need to thaw first.

Can I assemble these ahead and bake later?

Yes. Assemble, place on the baking sheet, cover, and refrigerate for up to 12 hours before baking. Bring them to room temperature before baking.

Looking for more related recipes? Here are some ideas:

Did you make this pigs in the blanket with fresh milled flour? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Pigs in a Blanket with Fresh Milled Flour

Pigs in a blanket with a soft, homemade dough made from fresh milled and all-purpose flour, wrapped around hot dogs.

Prep Time25

Cook Time15

Rising Time1

Total Time1 40

Course: Appetizer, Lunch, Snack

Cuisine: American

Keyword: pigs in a blanket, pigs in blanket

Servings: pieces

Calories: 109kcal

Author: Anya @ Prepare & Nourish

Ingredients

1 cup fresh milled flour like Khorasan/Kamut
1 cup all-purpose flour
2 ¼ teaspoon instant yeast
1 cup warm water
1 tablespoon honey
1 tablespoon olive oil
½ teaspoon sea salt
12 hot dogs cut diagonally in half lengthwise
1 egg, whisked with a splash of water or milk
1 tablespoon white sesame seeds

Instructions

In the bowl of an stand mixer, add all ingredients, including 1 cup fresh milled flour like Khorasan/Kamut, 1 cup all-purpose flour, 2 ¼ teaspoon instant yeast, 1 cup warm water, 1 tablespoon honey, 1 tablespoon olive oil, and ½ teaspoon sea salt. With the dough hook attachment, mix on low until combined.
Gradually increase the speed to medium until a soft dough forms. Knead with the dough hook for about 8-10 minutes. You may need to add a few tablespoons of flour to make a soft dough ball. It should stick to the bottom of the bowl but separate easily from the sides.
Place the dough into a well-oiled bowl. Cover and let rise for 1 hour or until doubled in size.
Preheat oven to 400°F. Punch the dough down and turn it over onto a floured surface. Roll it into a rectangle about 8x12 inches. Cut the dough into 12 strips, each roughly 1" wide and 8" long, then cut each strip crosswise to make 24 strips about 1x4 inches.
Cut 12 hot dogs diagonally in half on a bias so you end up with two angled pieces from each one. Place a piece of hot dog at the wide end of a dough strip and roll it up toward the point, wrapping the dough loosely around the hot dog. Place each one seam-side down on a parchment-lined baking sheet, spacing them out so they have room to puff while baking.
In a small ramekin, whisk 1 egg, whisked with a splash of water or milk. Brush the egg wash over each wrapped hot dog, making sure to get the seams and edges so they bake up golden and shiny. Top with 1 tablespoon white sesame seeds. Bake for 15 minutes or until dough rises and is golden brown.

Video

Notes

Storage: Store leftover pigs in blanket in an airtight container in the refrigerator for up to 4 days. To reheat, place them on a baking sheet in a 350°F oven for 8-10 minutes or until warmed through. To freeze, let the baked pigs in blanket cool completely, then freeze them in a single layer on a tray until sold before transferring to a freezer bag or airtight container, where they'll keep for up to 2 months. You can reheat frozen pieces straight from the freezer on a baking sheet in a 350°F oven for 12 to 15 minutes, no need to thaw first.

Helpful Tips:

Add more flour if needed. Fresh milled flour can make the dough sticky, so add up to ¼ cup more all-purpose flour, a tablespoon at a time, until the dough forms a soft ball.
Cut the hot dogs on a bias. Cutting each hot dog diagonally in half gives you angled pieces that fit the tapered dough strips better and make for a more even wrap from end to end.
Pigs in a blanket unroll or come apart while baking: The dough probably wasn't pressed firmly enough at the seam when wrapped. Pinch the seam gently against the hot dog before placing it seam-side down, which helps it hold its shape in the oven.

Nutrition

Easy Roasted Dry-Brined Chicken

This easy roasted Dry Brine Chicken gives you crispy skin and juicy meat with very little effort. Salt the bird the night before, then roast it with a simple garlic and herb rub the next day. The salt seasons the meat all the way through while drying out the skin for that crackly texture, and most of the work happens while you sleep.

roast chicken carved in a black platter.

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💡Recipe Overview

Prep and Cook Time: 15 minutes to prep, at least 4 hours for brining but overnight is best, and 1.5 hours to roast
Cooking Method: oven-baked
Dietary Info: high-protein, paleo, ancestral diet
Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

The Real Reason Roast Chicken Disappoints

Roast chicken has a reputation problem. Not because it's hard, but because most people have eaten dry, disappointing breast meat at least once and figured that's just how roast chicken is.

The truth is, it's not you -- it's the bird.

The breast and the legs are fundamentally different cuts that want different things from the oven, and when you cook them together as a whole bird, you're basically asking two very different people to agree on a thermostat setting.

The breast is done first and dries out fast. The legs need more time and heat to break down properly.

Dry brining solves a big part of this problem by seasoning the meat deeply in advance so even if the breast edges toward done, it's still juicy and flavorful rather than chalky and sad.

Spatchcocking helps too -- flattening the bird evens out the cook so the legs catch up without sacrificing the breast. It's not a perfect system, but it's a significantly better one, and once you try it you'll understand why this method gets made on repeat around here.

Ingredients for Dry Brine Roast Chicken

Whole chicken: Pasture-raised or air-chilled is worth it here -- the skin crisps up better and the flavor is noticeably different. Check your local farmer's market or look for air-chilled at the grocery store.
Sea salt: I think it's fair to say no one is using table salt at this point, right? Use a good sea salt or kosher salt -- it's doing the heavy lifting in this recipe and the flavor difference is real.
Dried herbs and spices: Use your favorites but my go-to blend for roast chicken is garlic powder, paprika, parsley, thyme, and oregano.
Olive oil: Use a real extra virgin, not a blended or "light" variety. This will help bind the rub and helps the skin brown evenly.
Onions and lemons: These go on the bottom of the pan -- they create a delicious "gravy" at the end to pour over the chicken.
Root veggies: If you want to make this dish a complete meal, add a pound of baby potatoes and 2-3 carrots to the roast.

How to Make Dry Brine Chicken Juicy

The complete printable recipe is below in the recipe card for your convenience.

Step 1.

Spatchcock the chicken first if you haven't already (totally optional), then pat it completely dry with paper towels and season both sides generously with sea salt, get under that skin! That's where the real magic happens. Place it skin-side up on a rimmed baking sheet and refrigerate uncovered for a few hours. The salt penetrates the meat while the fridge air dries out the skin.

seasoning ingredients for roast chicken.

Step 2.

In a small bowl, mix the seasonings, including garlic powder, paprika, dried parsley, dried thyme, and oregano. You can use other seasonings or whatever you have on hand. This is just my go-to for chicken. It's flavorful and fresh.

roast chicken seasoned in a baking sheet.

Step 3.

Preheat the oven and pull the chicken out of the fridge to allow it to come to room temperature. Coat the chicken with a little olive oil and rub the spice mixture all over the skin and a little bit of underside.

roast chicken seasoned with onions and lemon.

Step 4.

Place the chicken, breast side up over cut onions and lemons. Roast until the chicken is cooked through. Remove from oven and allow to rest.

Helpful Tips

Brining tip: If you place the chicken on a wire rack set in a baking dish, the chicken won't sit in the juices. It's not necessary but maybe helpful to achieve a better brine. Brine anywhere from 4 hours up to 48 hours. The longer the better. You may also want to dry the chicken after pulling it out of the fridge.
Salt it well: Don't just season the surface -- get under the skin and directly onto the breast meat. That's how the salt actually penetrates and tenderizes, not just flavors the outside.
Make it a full meal: If you want to make it a complete meal, add seasoned baby potatoes and chopped carrots around the chicken when you remove the cover and roast with the chicken for 45-50 minutes. Don't add them in at the beginning or they'll become mushy and overcooked.
Spatchcocked chicken: Omit roasting covered and just roast uncovered for 45-50 minutes, it'll cook quicker.

💭Meal Prep Suggestion!
If you're going through the effort, roast two chickens at once. While they're still warm, pull all the meat off the bones -- it comes off so much easier than when it's cold. Store the meat in an airtight container in the fridge for up to 4 days and use it throughout the week in salads, soups, tacos, or sandwiches. Toss the carcasses straight into a pot or slow cooker for bone broth.

roast chicken in a baking dish with lemons and onions.

Serving Suggestions

Roast chicken is one of those meals that works for a busy weeknigh just as well as a holiday table. It doesn't need much -- a good bird cooked well is the meal.

Keep it simple: Serve straight from the pan with the roasted onions and lemons from the bottom of the dish. They're soft, caramelized, and worth eating.
Make it a complete meal: Add seasoned baby potatoes and chopped carrots directly to the pan -- the timing tip for this is already in the recipe card so they don't overcook.
Add a side: Yukon gold mashed potatoes or a simple house salad round out the plate without competing with the chicken.
Make it a full spread: For gatherings or Sunday dinners, pair it with oven roasted broccolini, butter cabbage, or buttery green beans.
Leftover chicken meat: Slice the breast and shred the leftover chicken meat to add to recipes that call for cooked chicken like Chicken Caesar Pasta Salad, 30-minute Chicken Pad Thai, and high-protein Chicken Cabbage Casserole.
Use the drippings: Don't pour them out. Spoon them over the carved chicken or use as a base for a quick pan sauce or gravy. You can also check out this chicken gravy recipe for more tips. Or you can serve this with creamy parmesan sauce for a very rich entree.

dry brine chicken on black platter with parsley garnish.

Frequently Asked Questions

How do I store and reheat dry brine chicken?

I recommend picking off all the meat while the chicken is still at room temperature, as it pulls away much easier than when chilled. Store the meat in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. These glass snap containers are perfect for leftovers. To reheat, add to an air fryer and reheat the pieces in 350°F for about 10 minutes. Or crisp up in a little avocado oil in a skillet over medium heat until warmed through.

Can I freeze dry-brined chicken?

Yes, at two different stages. Before cooking, once the brine is complete you can wrap it tightly and freeze it raw for up to 3 months - the salt has already done its work. After cooking, pull the meat off the bones while still warm, cool completely, and freeze in meal-sized portions for up to 3 months. Just know the crispy skin won't survive the freezer -- it goes soft on reheat. Save the bones for broth, those freeze well too.

Do I rinse the chicken after dry brining?

No. Don't rinse it. The salt has been absorbed into the meat -- rinsing it off defeats the purpose and adds unnecessary moisture back to the skin you've been working to dry out.

Looking for more chicken recipes? Here are some ideas:

Did you make this dry brine chicken? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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5 from 1 vote

Easy Roasted Dry Brine Chicken

This method focuses on a strategic 4-hour air-dry in the refrigerator to achieve a shatteringly crispy skin while keeping the meat deeply seasoned and juicy.

Prep Time15

Cook Time50

Brining Time4

Total Time5 5

Course: Main Course

Cuisine: American

Keyword: dry brine chicken, spatchcock chicken

Servings: servings

Calories: 297kcal

Author: Anya @ Prepare & Nourish

Ingredients

1 whole chicken approx. 4 lbs
1 ½ tablespoon sea salt for the dry brine
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried parsley
1 teaspoon dried thyme
½ teaspoon oregano

Instructions

Optional: Place the 1 whole chicken breast-side down on a large cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Save it for broth. Flip the bird over and press firmly on the breastbone until it cracks and lies flat.
Pat the chicken extremely dry with paper towels. Season both sides of the chicken with 1 ½ tbsp sea salt, especially getting under the skin so the salt penetrates through the breast. Flip it skin-side up and place it on a rimmed baking sheet. Place in the refrigerator, uncovered, for at least 4 hours. This allows the salt to penetrate the meat while the fridge air dehydrates the skin.
Preheat your oven to 400°F. Remove the chicken from the refrigerator and allow to come to room temperature. Do not rinse.
In a small bowl, mix the 1 tsp garlic powder, 1 tsp paprika, 1 tsp dried parsley, 1 tsp dried thyme, and ½ tsp oregano to create a rub.
Coat the chicken with 1 tablespoon olive oil and rub the herb mixture all over the skin and a little bit of underside.
In a roasting pan, place sliced onions and lemons on the bottom. If the chicken is not spatchcocked, stuff it with lemon wedges or slices. Cover and roast for 30 minutes. Remove the cover and continue to roast for another 45-50 minutes. The chicken is done when the breast reaches 160°F and the thighs reach 175°F. Remove from the oven and let the chicken rest on the wire rack for 15 minutes before carving.

Notes

Storage: I recommend picking off all the meat while the chicken is still at room temperature, as it pulls away much easier than when chilled. Store the meat in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. To reheat, add to an air fryer and reheat the pieces in 350°F for about 10 minutes. Or crisp up in a little avocado oil in a skillet over medium heat until warmed through.

Helpful Tips:

Brining tip: If you place the chicken on a wire rack set in a baking dish, the chicken won't sit in the juices. It's not necessary but maybe helpful to achieve a better brine. Brine anywhere from 4 hours up to 48 hours. The longer the better.
Tuck the wings: To prevent the very tips of the wings from burning, tuck them behind the shoulders of the chicken or under the breast before roasting.
Make it a full meal: If you want to make it a complete meal, add seasoned baby potatoes and chopped carrots around the chicken when you remove the cover and roast with the chicken for 45-50 minutes. Don't add them in at the beginning or they'll become mushy and overcooked.
Spatchcocked chicken: Omit roasting covered and just roast uncovered for 45-50 minutes, it'll cook quicker.

Nutrition