Need an easy side dish? Try this herbaceous basil rice! It’s simple to whip up with fresh basil, butter, and garlic, which bring an aromatic flavor to this easy side dish. A bit of lemon zest and juice add an extra citrus spin! It’s amazing what a few extra ingredients can do to add pizzazz to simple rice. This one is a standard on our table (and, you can make variations with any herbs you have on hand!).

Ingredients in basil rice

It’s simple to make basil rice, and it’s perfect for when you have fresh basil on hand. Whether it’s fresh from your garden or leftover from the store, it works perfectly to make an impressive and easy side dish. Here’s what you’ll need:

• White long grain rice
• Salted butter
• Garlic (or garlic powder)
• Fresh basil
• Lemon, zest and juice, optional

Tips for basil rice

There’s no trick to basil rice: the fresh basil and bright lemon carry the flavors! Here are a few tips to keep in mind when you make a pot of rice:

• No shortcuts with a short ingredient list! Use a real garlic clove for the best flavor (not jarred in either case). But if you don’t have garlic on hand, garlic powder tastes good too. If you have it, a real lemon gives a big punch to this recipe! But it’s optional and tastes great either way.
• Rinse the rice. Rinsing rice removes starch from the outside of the grains. This prevents getting a gooey, sticky, gummy pot of rice.
• Allow the pot to stand for 10 minutes after cooking. This rest time is crucial because it steams the rice, letting the water become fully absorbed into each grain.

Leftover storage

This basil rice recipe tastes the best the day of serving. But leftovers also keep well! Store leftover basil rice refrigerated for up to 5 days; reheat gently on the stovetop with a small splash of water. You may need to add an additional pinch or two of salt.

One thing to keep in mind for leftovers: the color of the basil darkens after refrigeration. So if you’re making this ahead, keep the basil separate and add right before serving.

Ways to serve basil rice

Basil rice is very versatile: it pairs with many Mediterranean-style recipes from chicken to fish and vegetarian dinners. Here are a few great ways to serve it:

• Salmon like Pan Seared Salmon or Brown Sugar Salmon
• Chicken like Grilled Chicken, Pesto Chicken or Creamy Garlic Chicken
• Fish like Tuna, Fried Tilapia, Cod, Mahi Mahi, Swordfish, Halibut, or Chilean Sea Bass
• Shrimp like Garlic Shrimp or Grilled Shrimp
• Vegetarian and vegan mains like Eggplant Rollatini, Eggplant Parmesan, Stuffed Zucchini Boats, Baked Falafel, or Stuffed Portobello Mushrooms

More basil recipes

There are so many ways to cook basil into meals! Here are a few favorite basil recipes:

• Try this classic Basil Pesto Recipe
• Make a pot of Tomato Basil Soup
• Mix up Quick Tomato Basil Sauce
• Try Basil Sauce or Basil Aioli

01

Basil Pesto Recipe

02

Tomato Basil Soup

03

Quick Tomato Basil Sauce

04

Basil Aioli

This basil rice recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy free, use olive oil.

Basil Rice

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Rest Time: 10 Minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 4

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Description

Basil rice is tasty addition to any meal! Fresh basil and garlic bring an herbaceous aromatic flavor to this easy side dish.

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Ingredients

• 1 cup dry white long grain rice
• ½ teaspoon kosher salt, divided
• 1 tablespoon salted butter or olive oil
• 1 small garlic clove, finely minced (or ¼ teaspoon garlic powder)
• ½ cup thinly sliced basil
• Zest from 1 lemon and/or 1 tablespoon lemon juice, optional

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Instructions

1. Place the rice in a fine mesh strainer and rinse it under cold water, then drain and shake dry.
2. Place the rice in a saucepan with 1 ½ cups water and ¼ teaspoon of the kosher salt. Bring to a boil, then turn the heat to low. Cover and simmer 12 to 15 minutes, until the water is completely absorbed. Remove from the heat, cover and allow it to rest for 10 minutes.
3. Fluff the rice with a fork. Stir in the butter, minced garlic, basil, lemon zest and juice (if using), and ¼ teaspoon kosher salt. Taste and add additional salt if necessary. Serve immediately or store leftovers refrigerated for up to 5 days; reheat gently on the stovetop with a tablespoon of water. Keep in mind, the color of the basil darkens after refrigeration, so if making in advance, add the basil directly before serving.

• Category: Side dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Keywords: Basil rice

A Couple Cooks - Recipes worth repeating.

Here’s one of the best ways to use a summer melon: watermelon basil salad! The classic combination of sweet melon and salty cheese is made even more perfect with basil. It gives a fresh, herbaceous finish that makes each bite positively irresistible! This summer salad is ideal for entertaining and we love having it on the table at parties or for a carefree evening al fresco. Here’s how to make this tasty side dish!

Ingredients in watermelon basil salad

This spin on the classic watermelon feta salad adds fresh basil to infuse fresh, herby flavor. It might seem like a trendy Pinterest invention, but the combination of sweet melon and salty cheese is a classic dish that’s eaten in the Middle East and Mediterranean. The juicy fruit paired with the savory feta is extremely refreshing: perfect for summer when you have rip melon on hand. Here are the ingredients you’ll need:

• Ripe seedless watermelon, chilled
• Olive oil
• Lemon juice
• Feta cheese
• Fresh basil

How to cut watermelon

Chopping watermelon can be intimidating at first: but there’s an easy way to cut this large melon into cubes! Here’s the best way to cut a watermelon:

1. Use a large Chef’s knife to slice the watermelon in half through the middle (not lengthwise).
2. Flip the half over onto the flat base, then cut it into slices.
3. Switch to using a small paring knife (using a smaller knife gives you more control). Slice off the rind of each slice.
4. Switch back to the Chef’s knife. Make a grid pattern to cut the watermelon into cubes.

Tips for making watermelon basil salad

This watermelon basil salad is quick and simple to whip up: cut the watermelon into cubes, then toss with the feta cheese, lemon juice, olive oil, and chopped basil! But keep in mind: the salad is best made fresh. This isn’t the best salad for leftovers! Here are a few tips for making this salad:

• Flex the basil quantity as desired. You can adjust the basil quantity based on what you have on hand. If you’ve got loads of basil, you can use up to ½ cup chopped basil to make the dish sing.
• If making in advance, cut the watermelon and store it separately. Chopped watermelon releases a lot of liquid. The best way to make this salad in advance is to cut the watermelon into cubes and store it separately. Then make up the salad right before serving. Basil also becomes brown after you chop it, so chop the basil directly before serving.
• Leftovers can work, but aren’t optimal. Watermelon releases so much juice that leftovers don’t look quite as appetizing. This recipe is best as fresh as possible!

Variations on watermelon salad

There are so many ways to make a great watermelon salad! Here are a few of our top variations:

• Make the classic Watermelon Feta Salad
• Opt for Watermelon Salad with Mint and lime instead
• Add crunchy cucumber for Watermelon Cucumber Salad

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Watermelon Feta Salad

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Watermelon Salad with Mint

03

Watermelon Cucumber Salad

This watermelon basil salad recipe is…

Vegetarian and gluten-free.

Watermelon Basil Salad

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★★★★★

5 from 2 reviews

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

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Description

Watermelon basil salad hits the spot in summer! The blend of melon, feta cheese and herbs is simple and refreshing.

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Ingredients

• 8 cups cubed ripe seedless watermelon, chilled
• 1 tablespoon olive oil
• 2 tablespoons lemon juice 
• 3 ounces crumbled feta cheese
• 1/4 to 1/2 cup chopped fresh basil

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Instructions

1. Combine all ingredients in a bowl. Serve immediately. If making ahead, refrigerate the cubed watermelon separately: it releases a large amount of water after it is cut. Then assemble the salad right before serving. Leftovers store for up to 2 days.

• Category: Salad
• Method: No Cook
• Cuisine: Salad
• Diet: Vegetarian

Keywords: Watermelon basil salad

A Couple Cooks - Recipes worth repeating.

If there’s something we never tire of, it’s a good pasta salad. They’re fun, delicious, and give us those carefree summer vibes. But sometimes they can take a while to make, especially if they have lots of ingredients. So this easy bow tie pasta salad has become a favorite! Pair the chewy noodles with tomatoes, fresh herbs, and feta cheese, then swirl it with a quick and easy vinaigrette dressing. It’s a quick side dish that everyone will love!

Bow tie pasta salad ingredients

Pasta salad is always a fun side dish, but it can also feel like it takes a while and can make a big mess when the recipe has lots of ingredients like our classic pasta salad. So, we’ve taken to making simpler recipes like this bow tie pasta salad! You only need a handful of vegetables and a homemade Italian dressing to make the ingredients sing. Here’s what you’ll need:

• Bowtie pasta
• Cherry tomatoes
• Shallot
• Garlic
• Fresh parsley and basil
• Lemon juice and zest
• Red wine vinegar
• Dried oregano, dried dill and salt
• Olive oil
• Feta cheese

Cooking the pasta

The key to any good pasta salad recipe is boiling the pasta to “al dente”, which means “to the bite” in Italian. This is when the pasta is tender with a small white speck inside when you bite into a piece. It’s also important to liberally salt the pasta water to properly season the pasta. Here are a few tips:

• Add about 1 tablespoon kosher salt to a pot of water. This seems like a lot, but you’ll want the water to taste salty so it seasons the noodles.
• Boil the pasta a few minutes less than indicated on the package instructions. Often package instructions make for overcooked pasta, so always set your timer for before that time.
• Start taste testing early. Start taste testing and stop cooking when the pasta is just tender but you can still see a small white speck inside.

Use any type of short cut pasta

Bow tie pasta is also known as farfalle, a short pasta shape formed like a butterfly (farfalle is the Italian word for butterfly). Farfalle is more often served vegetables, in creamy or tomato sauces, pasta salads, or even in soups. While this bow tie pasta salad is optimized for a specific shape, but it can work with other types as well. Pasta salads are made with short cut pasta, and there are lots of shapes that would work here. Try the following short cut pasta shapes:

• Spirals (fusilli)
• Penne
• Shells (conchiglie)
• Orecchiette
• Gemelli
• Gigli

Storage and leftovers

This bow tie pasta salad stores for up to 5 days refrigerated. Leftovers taste great: it’s best to allow them to come to room temperature and add a swirl more olive oil or a bit more cheese or salt as necessary.

More pasta salad recipes

Pasta salad makes a perfect summer side dish with a dinner on the grill, or a tasty lunch idea. There are so many different ways ways to make them! Here are a few ideas for changing it up:

• Try this fun and easy Pesto Pasta Salad
• Go for Orzo Pasta Salad
• Opt for Greek Pasta Salad or Caprese Pasta Salad
• Make Mediterranean Pasta Salad

01

Pesto Pasta Salad

02

Orzo Pasta Salad

03

Mediterranean Pasta Salad

04

15 Great Cold Pasta Salad Recipes

This bow tie pasta salad recipe is…

Vegetarian. For vegan, use dairy-free feta cheese. For gluten-free, use gluten-free pasta.

Bow Tie Pasta Salad

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 5 to 6

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Description

This bow tie pasta salad recipe is simple and so tasty! Pair noodles with tomatoes, herbs, and feta cheese for a satisfying side dish.

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Ingredients

• 8 ounces bowtie pasta (farfalle)
• 1 pint cherry tomatoes, sliced in half (2 cups)
• 1 large shallot, thinly sliced
• 1 garlic clove, minced
• 2 tablespoons chopped fresh parsley
• ¼ cup chopped fresh basil (or 2 more tablespoons parsley)
• 1 ½ tablespoons lemon juice, plus zest of ½ lemon
• 1 tablespoon red wine vinegar
• ½ teaspoon dried oregano
• ½ teaspoon dried dill
• ¾ teaspoon kosher salt
• 2 tablespoons olive oil
• ¾ cup (3 ounces) feta cheese crumbles
• Fresh ground black pepper, to toaste

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Instructions

1. Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions. Drain the pasta and run cool water over it until it’s room temperature.
2. Meanwhile, prepare the tomatoes, shallot, garlic, parsley, and basil as noted in the ingredient list.
3. In a large bowl, whisk together the lemon juice, lemon zest, red wine vinegar, oregano, dill, and kosher salt. Then whisk in the olive oil.
4. Once the pasta is done, add it to the large bowl of dressing and toss with the chopped vegetables and herbs. Add the feta cheese and fresh ground black pepper and stir to combine.
5. Taste and add more salt to taste if necessary. Serve immediately. Stores up to 5 days refrigerated (leftovers taste great; allow to come to room temperature and add a swirl more olive oil or a bit more cheese or salt as necessary).

• Category: Side dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Keywords: Bow tie pasta salad, bow tie pasta salad recipes

A Couple Cooks - Recipes worth repeating.

The perfect fall side dish? Try this roasted acorn squash with brown butter maple drizzle! Bake acorn squash in a hot oven until it’s moist and tender, then while it’s roasting make brown butter on the stovetop. Swirl in a little maple syrup and garnish with chopped pecans, and it’s absolutely irresistible! Everyone will want a piece of this easy side. (We took one bite and said, wow!)

Selecting squash for roasted acorn squash

The most important part of roasted acorn squash is selecting a good squash! If it’s not ripe or overripe, the flesh can be stringy and bland. (We’ve had this issue before, so we can’t overstate the importance enough!) To select a good acorn squash, here are a few tips:

• Look for a squash that is mostly dark green with some patches of orange. An all-orange acorn squash might be overripe and can have stringy flesh and bland flavor.
• Gently check the skin: it should feel smooth with no wrinkles, shriveled spots, soft spots, or bruises. Wrinkles mean it’s drying out, and bruises or soft spots are red flags for rot.
• Check the stem, which should be dry and firm with no soft sections. A brown or crumbling stem might mean it’s been on the shelf too long.

How to bake acorn squash

Baked acorn squash is simple: all you’ll need is 1 hour and an oven! Here’s how to bake acorn squash:

• Cut the acorn squash into quarters and remove the seeds. Use a large, sharp chef’s knife to cut the squash in half. Scoop out the seeds and strings with a spoon, then slice each half in half again.
• Line a baking sheet with parchment paper. Place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper.
• Roast for 40 minutes total at 450F. Turn cut side down on the sheet and 20 minutes. Remove from the oven and tip the squash to the other side and roast 15 to 20 minutes more, until fork tender and lightly browned on the cut sides.

The secret sauce: a brown butter drizzle

You can make roasted acorn squash straight up, and it tastes great. But want to step up your squash? This brown butter maple drizzle is out of this world! It takes just a few minutes to whip up and it makes the entire kitchen smell like a dream. Here’s what to do:

• Make brown butter. Heat butter for a few minutes over medium heat until it melts, turns foamy, and then starts to become brown in color and smells nutty. Immediately remove from the heat and transfer to a bowl to allow it to cool: you don’t want to go overboard and have burned butter!
• Add maple syrup. Add 1 part maple syrup for every 3 parts butter for this drizzle (in other words, 3 tablespoons butter to 1 tablespoon maple).

Ways to serve roasted acorn squash

Roasted acorn squash is the ideal side dish for a fall meal: it’s extremely versatile so it works with many types of recipes. Here are a few fun ways to serve it:

• With chicken like Rotisserie Chicken or Creamy Garlic Chicken
• With fall dinners like Vegetarian Meatloaf or Vegetarian Meatballs and Gravy
• With salmon like Pecan Crusted Salmon or Brown Sugar Salmon
• With seafood like Baked Cod or Grilled Halibut
• With vegetarian dishes like Crispy Tofu or Eggplant Lasagna
• Make it into a main dish like Stuffed Acorn Squash

More acorn squash recipes

This acorn squash recipe is one of our favorite ways to eat this tasty vegetable. But here are a few more acorn squash recipes to try:

• Go for Stuffed Acorn Squash
• Try Acorn Squash Soup
• Make Acorn Squash Salad with Farro
• Opt for Instant Pot Acorn Squash

01

Stuffed Acorn Squash

02

Acorn Squash Soup

03

Acorn Squash Salad with Farro

04

15 Tasty Acorn Squash Recipes

This roasted acorn squash recipe is…

Vegetarian and gluten-free.

Roasted Acorn Squash

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★★★★★

5 from 1 review

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 4 to 6

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Description

This roasted acorn squash recipe comes out perfectly tender with a tasty brown butter maple drizzle! Here’s how to bake acorn squash.

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Ingredients

For the squash

• 2 acorn squash
• 1 tablespoon olive oil
• 1/2 to 3/4 teaspoon kosher salt
• Fresh ground black pepper

For serving

• 3 tablespoons salted butter (or vegan butter)
• 1 tablespoon maple syrup
• ¼ cup chopped pecans
• Sea salt, to garnish

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Instructions

1. Preheat the oven to 450°F. 
2. Chop each of the acorn squash in half. Use a spoon to scrape out the strings and seeds. Then cut the squash into quarters. 
3. Line a baking sheet with parchment paper. Place the squash on the sheet and drizzle with olive oil on the cut sides, then sprinkle with kosher salt and pepper. Turn cut side down on the sheet and 20 minutes. Remove from the oven and tip the squash to the other side and roast 15 to 20 minutes more, until fork tender and lightly browned on the cut sides.
4. Place the butter (sliced into pieces) in a small saucepan over medium heat. Heat for a few minutes until it melts, turns foamy, and then starts to become brown in color and smells nutty. Immediately remove from the heat, transfer to a bowl, and stir in the maple syrup.
5. To serve, garnish the squash with the brown butter maple drizzle and sprinkle with chopped pecans and sea salt.

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

Keywords: Roasted acorn squash, roasted acorn squash recipe, baked acorn squash, baked acorn squash recipe, how to bake acorn squash

A Couple Cooks - Recipes worth repeating.

Got fresh, in season corn and want something outside the standard corn on the cob? Here’s a simple recipe that will have you absolutely smitten: Skillet Fried Corn! Pan fry fresh corn in a skillet with butter, garlic, and smoked paprika, and it comes out sweet, buttery and smoky. In fact, we couldn’t stop sneaking bites after we first made it! You’ll be amazed how just a few ingredients and 5 minutes transform corn into pure gold. Frozen and canned corn work as a swap too!

Ingredients in skillet corn

During corn season, we’ve been buying a lot of corn from the farmers market and we’ve been looking for creative ways to cook it “outside the cob.” Enter skillet corn! Just a few ingredients come together to make beautiful sweet corn magic. Cook corn in a skillet with seasonings and it’s ready in just 5 minutes. Because it’s such a simple recipe, you’ll need each one of these ingredients: no substitutes! Here’s what’s in skillet corn:

• Fresh sweet corn (or frozen or canned corn; see notes!)
• Salted butter
• Garlic
• Smoked paprika
• Onion powder
• Salt
• Fresh sage and/or parsley (optional)

Tips for cutting corn off the cob

The only part of skillet corn that requires technique is cutting corn off the cob. This is a notoriously tedious process that often ends with kernels all over the floor (it always happens to us!) Here are a few of our favorite mess-free methods for cutting corn:

• Bundt pan method. Place the corn cob right on top of the raised center part of a Bundt pan. When you slice downward, the Bundt pan catches all the corn kernels! Go to How to Cut Corn Off the Cob.
• Inverted small bowl inside larger bowl. You can also use an inverted small bowl inside a larger bowl to catch the kernels (here’s a video).
• Mandoline. If you have a mandoline, use it to cut corn off the cob. It slides right off without making a mess!

Tips for making skillet fried corn

This skillet corn recipe is very simple: if you’re ready to get started, scroll down to the recipe below! Here are a few things to keep in mind as you prep for the recipe:

• Use the smoked paprika: no substitutions! Smoked paprika is Spanish version of paprika made of dried pimiento peppers that that are smoked over a fire, then ground. It adds an irresistible smoky flavor to this dish that’s irreplaceable. Smoked paprika is also sold under the names pimentón, Spanish smoked paprika or sweet smoked paprika.
• Cook for just 5 minutes. All you need is a few minutes to get the corn bright golden and tender.
• Fresh sage is optional, but adds intrigue (remove before serving). We happened to have some fresh sage on hand in our garden, and adding a few whole leaves imparts and interesting complexity. You can remove it prior to serving!

Variation: use frozen or canned corn

You can also use frozen or canned corn for skillet fried corn! Here are a few notes to keep in mind:

• Frozen corn can be swapped in without any changes. It won’t taste quite as good as fresh sweet corn, but it still tastes delicious!
• Canned corn works, but needs some modifications. Use 2 15-ounce cans, drained. Decrease the salt to starting with ¼ teaspoon kosher salt, then add more to taste (canned corn has added sugar and salt).

Ways to serve it

Skillet corn is like a simple version of creamed corn, and pairs well with many types of main dishes! It’s fast, easy and relatively healthy, perfect as an easy side dish in the summer or anytime. Here are a few great ways to serve it:

• Plant-based mains like grilled veggie skewers, grilled tofu, black bean burgers, zucchini fritters, eggplant rollatini, and more
• Fish like salmon, tilapia, cod, mahi mahi, swordfish, sea bass, ahi tuna, and more
• Shellfish like garlic shrimp or Cajun shrimp
• Chicken like garlic chicken

More corn recipes

There are so many fun ways to enjoy corn in the summer! Here are a few more of our favorite corn recipes to enjoy:

• Learn How to Grill Corn, or make zingy and creamy Elote
• Make Oven Roasted Corn on the Cob instead
• Go for Easy Corn Fritters, Corn Salsa or Creamed Corn
• Boil up Fresh Corn Soup, Corn Chowder or Chicken Corn Chowder

01

Easy Corn Fritters

02

Corn Salsa

03

Creamed Corn

04

21 Tasty Corn Recipes

This skillet corn recipe is…

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

Skillet Fried Corn

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4

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Description

This skillet corn recipe makes incredible pan fried corn! It comes out sweet, buttery, smoky, and absolutely irresistible.

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Ingredients

• 4 cups corn kernels, cut from the cob (about 4 large cobs or 6 small)*
• 2 tablespoons salted butter (or vegan butter)
• 1 large garlic clove, minced
• ½ teaspoon smoked paprika
• ½ teaspoon onion powder
• Scant ¾ teaspoon kosher salt*
• 2 sage leaves (optional)
• Fresh parsley, for serving (optional)

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Instructions

1. In a large heavy skillet, melt the butter over medium high heat. Add the corn, garlic, smoked paprika, onion powder, salt, and sage leaves, if using. Cook for 2 minutes,  stirring occasionally, then reduce the heat to medium and cook another 3 to 5 minutes until bright yellow and tender.
2. Taste and adjust seasonings as desired. Sprinkle with parsley to serve (remove the sage leaves prior to serving). 

Notes

*You can also use frozen or canned corn here. If using canned corn, use 2 15-ounce cans, drained, and start with ¼ teaspoon kosher salt, adding more to taste. 

• Category: Side dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Keywords: Skillet corn, corn in skillet

A Couple Cooks - Recipes worth repeating.

Here’s a colorful, tasty and healthy side dish that pairs with just about any main: bell pepper salad! Sweet bell peppers need only a few ingredients to make them shine. Combine them with a tangy vinaigrette of white wine vinegar, Dijon mustard, and olive oil, then throw in a few handfuls of chopped herbs like parsley and chives. It’s a true rainbow of flavors and it’s quick and simple to whip up! This is a fun idea for using up bell peppers or whenever you need an easy side dish idea.

Ingredients in bell pepper salad

This pepper salad is a celebration of one ingredient: bell peppers! You’ll need just one other vegetable and a handful of herbs to play a supporting role here. It’s straightforward to throw together: you’ll simply chop the vegetables and pour over a quick dressing. Here are the ingredients you’ll need for this recipe:

• Multi-colored bell peppers (you’ll need 3!)
• Red onion
• Fresh chives
• Fresh parsley
• White wine vinegar
• Dijon mustard
• Sugar or maple syrup
• Garlic powder
• Olive oil
• Salt and pepper

Best way to slice peppers

Bell peppers are notoriously tricky to try to slice: often the seeds spill out get all over the cutting board! We’ve got a quick and easy trick for how to cut a bell pepper:

• Using a large chef’s knife, slice straight down on each side to form 4 straight pieces of the pepper (see this video!). This keeps the seeds and ribs intact in the center.
• Slice off the bottom and top of the pepper, and pull out the stem.
• Place the skin side of the pepper down, and cut it into thin slices.

Ingredient variations

There are so many different ways to mix up this bell pepper salad! It’s a great summer salad idea you can use for other fresh ingredients you have on hand, but it works any time of the year. You can add or swap out ingredients depending on your tastes. Here are a few ideas:

• Use different fresh herbs! Basil tastes great here, though keep in mind it turns dark during storage (parsley stays bright green). Cilantro or dill would taste great as well.
• Use shallot or white onion. Swap out the red onion for milder shallot, or use a white onion instead!
• Add cucumber. Cucumber works well here too! Swap out 1 bell pepper for 1 to 2 cups sliced English cucumber. (This variety tastes better and has a brighter green color than a standard cucumber; if using a standard cucumber, peel it and thinly slice it.)
• Add feta cheese. If you love cheese, everything tastes better with a sprinkle of feta!

Bell pepper salad storage

This bell pepper salad tastes best the day it’s made. But leftovers taste great too! Store the salad refrigerated for up to 3 days. You’ll notice that the peppers become softer over time and their color dulls slightly, but it tastes just as good. You may find you need to add a few pinches salt to revive the flavors.

Again, using fresh parsley is nice if you’re looking to keep the colors vibrant, since it stays green over time. (Fresh basil tends to dull in flavor as well.)

Bell peppers nutrition

Another reason to eat this pepper salad? Bell peppers are loaded with vitamins, especially Vitamin C. In fact, one serving provides 169% of daily Vitamin C. Bell peppers are:

• A low calorie food. One medium bell pepper has only 40 calories!
• Loaded with Vitamin C. A medium red bell pepper provides a whopping 169% of your daily vitamin C! (Source)
• A potential preventer of anemia. Some studies indicate peppers could prevent low iron (Source).

More pepper recipes

Love cooking with bell peppers? Here are a few more bell pepper recipes to try:

• Go for Classic Stuffed Peppers or Stuffed Green Peppers
• Fire up the oven for Roasted Bell Peppers
• Try Easy Pickled Peppers
• Whiz up Roasted Red Pepper Sauce or make a Red Pepper Pizza with Feta

01

Classic Stuffed Peppers

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Roasted Bell Peppers

03

Red Pepper Pizza with Feta

04

25 Tasty Bell Pepper Recipes

This pepper salad recipe is…

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

Bell Pepper Salad

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 to 6

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Description

This bell pepper salad is simple and refreshing! It combines colorful peppers and onion with a tangy vinaigrette and fresh herbs.

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Ingredients

• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 orange bell pepper, thinly sliced
• 1/4 red onion, thinly sliced
• 1 tablespoon thinly sliced chives
• 2 tablespoons finely chopped parsley (or other fresh herbs*)
• 1 ½ tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 2 teaspoons sugar or maple syrup
• ½ teaspoon garlic powder
• 3 tablespoons olive oil
• ¾ teaspoon kosher salt
• Fresh ground black pepper

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Instructions

1. Slice the peppers, sliced the onion, and chop the herbs. Place them in a medium bowl.
2. In a small bowl, whisk together the white wine vinegar, Dijon mustard, sugar, garlic powder, olive oil, kosher salt, and a few grinds of black pepper. Taste and adjust seasonings as desired. Stores up to 3 days refrigerated. The peppers become softer and their color fades slightly over time, but it’s just as tasty (bring to room temperature; you may need to add a few pinches salt to revive the flavors).

Notes

*Basil works well for flavor here; keep in mind the color becomes darker during storage (parsley stays bright green).

• Category: Side dish
• Method: No Cook
• Cuisine: Vegetables
• Diet: Vegan

Keywords: Bell pepper salad, pepper salad

A Couple Cooks - Recipes worth repeating.

Got purple potatoes and need a recipe? Try these purple mashed potatoes, the ideal way to use this vibrant vegetable! This simple side dish makes the most of their brilliant violet color, mashing them into a creamy puree with garlic, butter and chives. They look beautiful on the plate and there’s a certain novelty to the lovely shade, but they taste just like regular garlic mashed potatoes!

Ingredients in purple mashed potatoes

Our farmer’s market has some beautiful baskets of purple potatoes and we can never resist nabbing a bundle. We’ve made roasted purple potatoes and purple potato salad, but our favorite lately has been mashed! It’s one of the best ways to enjoy their brilliant color and it makes an easy side dish that goes with just about anything. Here’s what you’ll need for this recipe:

• Purple potatoes
• Salted butter
• Garlic
• Milk
• Salt
• Chives (optional)

Can you use purple sweet potatoes?

This recipe uses purple potatoes, which are similar to a waxy white or yellow potato in texture and flavor. But you can substitute purple sweet potatoes if you have them, which are a type of sweet potato with a brilliant purple hue. The color is much brighter than a standard purple potato.

If using purple sweet potatoes, you may want to peel them for a more uniform texture but you can also leave them unpeeled. The texture will be bit looser than a traditional mashed potato since sweet potatoes have a different texture when mashed.

Tips for making purple mashed potatoes

These mashed purple potatoes are similar to a standard mashed potatoes recipe: we like ours flavored with garlic and butter for maximum savory flavor. Here are a few notes on the process:

• No need to peel the potatoes! We like the variation in texture that the skins add, and it makes the recipe that much quicker. It also includes all the nutrients from the potato skins.
• Boil the potatoes until fork tender. The timing may vary every time based on the thickness of the potato pieces. Typically it takes us between 8 to 10 minutes when the potatoes are chopped into 2-inch chunks.
• Add more milk as necessary to come to the desired consistency. Start with ½ cup milk and add more as desired. For a richer flavor, use whole milk, half and half, or heavy cream.

Ways to serve them

These mashed purple potatoes work in a variety of meals! They’re the ideal easy side dish for summer or anytime you are able to access this beautiful root vegetable. Here are a few ways to accessorize them:

• Add a fillet of fish on the side or on top, like Brown Sugar Salmon, Chilean Sea Bass, Tilapia, Mahi Mahi, Swordfish, or Stuffed Salmon
• Add shrimp, like Grilled Shrimp, Easy Garlic Shrimp, or Marinated Shrimp
• Serve with chicken, like Creamy Garlic Chicken
• Serve with vegetarian mains, like Eggplant Parmesan, Baked Tofu or Vegan Meatballs

More about purple potatoes

Purple potatoes are a type of potato that is purple in color, both when raw and cooked. There are close to 4,000 varieties of potatoes in the world; the purple type range in hue from bright violet to dark purple black. Purple potatoes are a nutritious food that is full of nutrients in the skin and flesh. Here are a few of the notable nutrition facts (source):

• A 3.5 ounce serving includes 3 grams of fiber and nutrients, including Vitamin C, Vitamin B, copper, potassium, and more.
• Purple potatoes have a lower glycemic index than white potatoes, meaning they are better for blood sugar. Glycemic index (GI) measures how much food raises your blood sugar, ranging from 0 to 100 (with 70 being considered high). A study found that purple potatoes have a GI of 77, compared to white potatoes at 93 and yellow potatoes at 81.
• Purple potatoes have 2 to 3 times the antioxidants in white and yellow potatoes. Antioxidants can protect your cells from damage.

More purple potato recipes

There are lots of ways to use purple potatoes! You can substitute them in any of these 30 Favorite Potato Recipes, from roasted to fries! Or, here are a few more purple potato recipes:

• Try bright and beautiful Purple Potato Salad
• Go for Roasted Purple Potatoes or Garlic Roasted Potatoes
• Mix up Garlic Butter Steamed Purple Potatoes

01

Purple Potato Salad

02

Roasted Mini Potatoes

03

Steamed Potatoes

04

Quick Guide to Purple Potatoes (& Recipes!)

This mashed purple potatoes recipe is…

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

Purple Mashed Potatoes

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No reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 to 6

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Description

These purple mashed potatoes are creamy and flavorful! Made with garlic and butter, they’re the ideal way to use this vibrant vegetable.

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Ingredients

• 1 1/2 pounds purple potatoes*
• 3 tablespoons salted butter
• 3 garlic cloves, finely minced
• ½ cup milk of choice
• ¾ teaspoon kosher salt, plus more for boiling
• Fresh chives, for garnish (optional)

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Instructions

1. Wash and roughly chop the potatoes into 2-inch chunks (no need to peel).
2. Place the potatoes in a large pot and cover with 1 inch of cold water. Stir in ½ tablespoon kosher salt. Bring to a boil.
3. Once boiling, cook until fork tender, about 8 to 10 minutes (pierce a piece of potato with a fork to assess doneness). Drain and return the potatoes to the pot.
4. When the potatoes are done, melt the butter in the same pot. Add the minced garlic and sauté for 1 to 2 minutes, until fragrant but not browned. Remove the heat. Add the potatoes back to the pot and pour in the milk.
5. Mash the potatoes with a masher, adding more milk if desired to get to a thinner consistency. Season with the kosher salt and plenty of fresh ground pepper. Taste and adjust seasonings as desired.

Notes

*You can also use purple sweet potatoes; you may want to peel them for a more uniform texture but you can also leave them unpeeled. The texture will be bit looser than a traditional mashed potato since sweet potatoes have a different texture when mashed.

• Category: Side dish
• Method: Stovetop
• Cuisine: Side dish
• Diet: Vegetarian

Keywords: Purple mashed potatoes

A Couple Cooks - Recipes worth repeating.

Here’s one of those “back pocket” recipes to bookmark for when you’re short on time: Garlic Butter Noodles! This easy pasta uses mostly pantry ingredients and is quick and simple to whip up in just 20 minutes. Take a bite from this pile of warm, buttery pasta and it’s pure bliss! This one works for both kids and adults: it’s both sophisticated and elegant yet at the same time buttery and savory (as long as your kid loves garlic, which ours does in spades!).

6 ingredients in garlic butter noodles

OK, let’s say you have just minutes to whip up dinner and you’re low on grocery ingredients. Maybe it’s the end of the week, you’re just back from traveling, or you haven’t had time to think about dinner. Garlic butter noodles to the rescue! This recipe has just 6 ingredients (plus salt) and comes together in 20 minutes. Here’s what you’ll need:

• Spaghetti noodles
• Garlic
• Salted butter
• Parmesan cheese, grated
• Lemon zest (optional)
• Fresh or dried parsley
• Kosher salt

If you don’t have any fresh ingredients, dried parsley flakes work in a pinch! Lemon zest adds a fresh punch to the flavor, but it’s not required if you don’t have a lemon on hand. Tip: Lemons stored in the refrigerator can last up to 1 month!

How to cook pasta to al dente

The best way to make garlic noodles that taste incredible? Cook the pasta to al dente! Al dente means “to the bite” in Italian. Most chefs agree that al dente is when pasta is tender with a small white speck inside when you bite into a piece. Here are a few tips for the perfect al dente pasta:

• Boil the pasta a few minutes less than indicated on the package instructions. Often the package makes for overcooked pasta.
• Start taste testing early. Start taste testing and stop cooking when the pasta is just tender but you can still see a small white speck inside.

Tips for garlic butter noodles

Garlic butter noodles are simple to put together, with only a few things to note about the method! Here are a few tips for this recipe:

• Mince the garlic very finely. It brings a pungent and irresistible flavor to this pasta. Don’t know the best way? Here’s how to mince garlic quickly and efficiently!
• Remove the garlic from the heat after sauteing. You’ll sauté the garlic with the butter, then set it aside until the noodles are done. Don’t leave it on the heat, or it will continue to cook and may become too browned!
• Save out the pasta water! When you’re draining the pasta, don’t forget to save out a bit of the water. This starchy liquid helps to make the buttery pan sauce.

Notes on serving size

This garlic butter noodles uses 8 ounces pasta for the recipe, which is enough for 4 modest servings. However if you eat this pasta as a main dish, you may find it makes more like 2 to 3 servings. As a side dish, it can work for 4 to even 6 servings.

If you’re making it as a main dish, feel free to double the recipe if desired. To make it easy, click the 2X recipe button below!

Leftovers and storage info

These garlic butter noodles taste the best the day they are made, fresh from the skillet! We don’t suggest making them ahead, but you can store leftovers and enjoy them for a few days.

Store leftovers for up to 3 days refrigerated. Reheat on the stovetop until they are warm, adding a few more pinches of salt (often pasta loses its saltiness during storage).

More easy recipes

This garlic butter noodles recipe is quick and simple, starring a short list of ingredients and a speedy cooking technique! Here are a few more fast recipes for when you need a quick fix:

• Try 35 Fast & Easy Dinner Ideas
• Whip up an Easy Quesadilla or Classic Tuna Melt
• Go for Quick Hummus Bowls
• Mix up Easy Garlic Shrimp or Brown Sugar Salmon

01

40 Fast & Easy Dinner Ideas

02

Easy Garlic Shrimp

03

Quick Hummus Bowls

04

Brown Sugar Salmon

This garlic butter noodles recipe is…

Vegetarian. For gluten-free, use gluten-free pasta. For vegan, use vegan butter.

Easy Garlic Butter Noodles

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★★★★

4 from 1 review

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4

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Description

This garlic butter noodles recipe is fast, easy, and bursting with flavor! This crowd pleasing pasta comes together in 20 minutes.

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Ingredients

• 8 ounces spaghetti noodles
• 4 garlic cloves, finely minced
• 4 tablespoons salted butter
• ¼ cup grated Parmesan cheese
• Zest of 1 lemon (optional)
• 1 tablespoon finely minced parsley (use dried in a pinch)
• ¼ teaspoon kosher salt, plus more for pasta water and to taste

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Instructions

1. Start a large pot of generously salted water to a boil. Add the pasta and boil until al dente (check a few minutes before the package instructions indicate). Reserve about ½ cup pasta water, then drain the pasta and return it to the pot. Toss with a little olive oil if the sauce is not yet ready.
2. In a large skillet, heat the butter over medium low heat. Add the garlic and cook 2 to 3 minutes until fragrant and garlic just starts to turn golden. Remove from the heat before garlic browns (watch carefully because it can brown quickly!). Reserve until the pasta is ready.
3. In the skillet, toss the drained pasta, grated Parmesan cheese, lemon zest, parsley, ¼ teaspoon kosher salt, and just enough pasta water until saucy (start with 2 to 3 tablespoons). Taste again and add a few more pinches of salt if desired. Enjoy warm. Leftovers store up to 3 days refrigerated; re-warm in a skillet and add a few pinches of salt if desired.

• Category: Pasta
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Keywords: Garlic butter noodles, butter garlic noodles, garlic butter noodles recipe

A Couple Cooks - Recipes worth repeating.

When it comes to side dishes, here’s a classic that’s almost no one will turn down: garlic bread! This garlic bread recipe is buttery, garlicky, crunchy, chewy, and absolutely irresistible. It’s tender on the inside and crunchy on top from broiling it with Parmesan cheese. Here we’ve broken down the steps with photos so it’s easy to follow. Let’s get cooking!

Best bread for garlic bread

The best bread for garlic bread is French bread, or any medium sized artisan bread loaf. It can be hard to find bread specifically labeled “French,” so just find something that looks similar to what you see here. Avoid using a baguette, which is smaller and crustier, and doesn’t make as good of garlic bread.

How to make garlic bread

This is our very favorite easy garlic bread, perfect as a side for pasta like veggie lasagna or creamy cavatappi, or as an appetizer dipped into marinara sauce. It’s got the best rich and savory flavor, and crunchy yet chewy texture. Here’s how to do it in 4 simple steps!

Step 1: Use French bread and slice it lengthwise.

Slice the bread lengthwise, as shown in the photo below. This makes for the fun strip-sized pieces you see above, versus a large round bread circle. While you’re cutting the bread, make sure you preheat the oven to 400°F.

Step 2: Brush the cut sides with garlic butter and bake 8 minutes.

Melt the butter in the microwave , or place it in a saucepan over low heat for a minute or two. Then transfer it into a small bowl and grate in 3 garlic cloves. The easiest way to grate garlic is with a microplane (here’s the microplane we use). If you don’t have a grater, just mince the garlic as finely as possible. Mince the fresh parsley as finely as possible as well: you’ll want it to be very fine flecks.

Add the parsley to the butter, then use a brush to brush it evenly onto the cut sides of the bread. Place the halves together, cover the garlic bread loaf in foil and bake for 8 minutes until warmed through.

Step 3: Top with Parmesan and broil 2 to 3 minutes.

Here’s the fun part: remove the bread from the oven and sprinkle it evenly with grated Parmesan cheese. (Grated Parmesan is the type that looks like powder, while shredded is long shreds.). Then broil the garlic bread for 2 to 3 minutes, which gives it an irresistibly crunchy topping. Rotate the baking sheet halfway through broiling to get an even brownness.

Step 4: Slice into pieces and serve!

Finally, slice the bread into thin slices cross-wise. This makes the perfect crunchy tender strips for serving as a side dish. Serve immediately warm out of the oven. Or, you can put the strips back into the aluminum foil, turn down the oven to 350 degrees, and keep them warm until serving. Voila: the best easy garlic bread ever!

What to serve with this easy garlic bread

What doesn’t go well with garlic bread, really? Here are some great entrees that would be made more perfect with garlic bread:

• Pair with Easy Stuffed Shells, Pasta Pomodoro, Penne Pomodoro or Classic Red Sauce Pasta
• Go for Vegetarian Lasagna with Ricotta, Lasagna Roll Ups or Zucchini Lasagna
• Dip it into Homemade Tomato Sauce or Baked Goat Cheese as an easy appetizer
• Pair it with Tomato Artichoke Soup or Classic Tomato Soup

Love garlic? Try more Great Garlic Recipes like simple and impressive Garlic Butter, Garlic Confit, Garlic Noodles, and more.

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Lasagna Roll Ups

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Pasta Pomodoro

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Homemade Tomato Sauce

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Classic Tomato Soup

This easy garlic bread recipe is…

Vegetarian. For vegan, omit the Parmesan cheese and use vegan butter or olive oil (still complete the broiling step since it adds a nice crunch).

Garlic Bread

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★★★★

4 from 1 review

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 8

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Description

This garlic bread recipe is crunchy on top, chewy on the inside, and bursting with garlicky, buttery flavor. It’s a total crowd pleaser!

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Ingredients

• 1 loaf French bread (or any medium-sized artisan loaf)
• 4 tablespoons melted salted butter
• 3 cloves garlic, grated or minced finely
• 1 tablespoon finely chopped parsley
• 2 tablespoons grated Parmesan cheese
• Kosher salt

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Instructions

1. Preheat the oven to 400 degrees Fahrenheit.
2. Slice the entire loaf of bread in half lengthwise (see the photos).
3. Mix the butter with the finely chopped parsley and grated garlic, grating it right into the butter (or if you don’t have a microplane or grater, mince the garlic as finely as possible). Then brush the garlic butter onto the cut sides of the bread. Sprinkle the cut sides with a bit of kosher salt.
4. Place the cut sides of the bread halves together and wrap the loaf in foil. Place the bread on a baking sheet and bake for 8 minutes until warmed through.
5. Remove the foil and place the bread cut side up on the baking sheet. Sprinkle with grated Parmesan cheese.
6. Broil for 2 to 3 minutes until browned and crispy, rotating the pan halfway through so the color is even. Cut the bread into slices and serve immediately (or place it back in foil and keep warm in a 350 degree oven until serving).

• Category: Side Dish
• Method: Baked
• Cuisine: Italian American

Keywords: Easy Garlic Bread, Garlic Bread, Garlic Bread Recipe

A Couple Cooks - Recipes worth repeating.

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

What is watermelon feta salad?

Watermelon feta salad combines fresh cubed watermelon and feta cheese, often with olive oil or a quick vinaigrette. The salad may be Egyptian in origin, and it’s consumed widely in the Middle East and Mediterranean regions as well as throughout the world.

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

Ingredients for watermelon feta salad

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

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

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

How to find a ripe melon (important!)

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

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

Buying the best feta cheese

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

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

Storage and make ahead instructions

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

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

Variations on watermelon feta salad

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

• Mint: This Watermelon Mint Salad is a favorite variation! Add lime juice and mint, and skip the feta entirely.
• Basil: Make this Watermelon Basil Salad that adds the fresh herb and lemon zest.
• Cucumber: Add cucumber to make Watermelon Cucumber Salad; this cooling veggie pairs well with sweet melon.
• Onion: Add red onion slivers or minced shallot to add a hint of savory.
• Baby arugula: Add baby arugula to turn it into a green salad.

More watermelon recipes

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

• Sip on a Watermelon Lemonade, Watermelon Slushie, Watermelon Smoothie, Strawberry Watermelon Smoothie, or Watermelon Water
• Mix up Watermelon Salsa to serve with tortilla chips
• Impress everyone with a batch of Watermelon Sorbet
• Mix up cocktails like Watermelon Margarita, Watermelon Smash, Watermelon Sangria, or Watermelon Martini
• Preserve it as Pickled Watermelon Rind, or spoon up refreshing Watermelon Gazpacho
• Sprinkle with tequila for Tequila Watermelon Skewers

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Watermelon Water

02

Pickled Watermelon Rind

03

Watermelon Slushie

04

Watermelon Salsa

This watermelon feta salad recipe is…

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

Watermelon Feta Salad

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★★★★

4 from 3 reviews

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

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Description

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

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Ingredients

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

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Instructions

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

• Category: Salad
• Method: Raw
• Cuisine: Salad
• Diet: Vegetarian

Keywords: Watermelon feta salad, watermelon feta mint salad

A Couple Cooks - Recipes worth repeating.