WHY YOU’LL LOVE TOMATO AND CUCUMBER SALAD

• Bright, refreshing summer salad
  
• Ready in just 10 minutes
  
• Light lemon dressing with a hint of sweetness
  
• Perfect for BBQs, picnics, and potlucks
  
• Great for make-ahead lunches

Cucumber Tomato Salad 

This salad has become a staple around here.

It’s one of those recipes that’s so simple and so good that it shows up everywhere: backyard cookouts, potluck tables, and even weeknight lunches.

It’s also the very first recipe we make in Cooking Club.

The teens learn basic knife skills by slicing cucumbers, tomatoes, and onions, and by the time we’re done, they’ve created something fresh and delicious they’re actually proud of.

And the best part? They go home and make it again for their families.

In that first class, we pair this cucumber tomato salad recipe with our One Pot Cheesy Pasta and Sausage, which makes the perfect simple dinner. Something warm and hearty with a bright, fresh salad on the side.

Sometimes the simplest recipes are the ones people end up making the most just like this italian chopped salad.

Add Italian flair with our Caprese Salad recipe! With oven-roasted tomatoes and fresh mozzarella and basil, it’s truly a stunning dish!

If you love fresh Mediterranean flavors, our Baked Feta is always a crowd pleaser! Warm, creamy feta roasted with olive oil and herbs that works incredibly as a dip or crumbled over salads like this one!

INGREDIENT NOTES

• English Cucumbers: These work best because they have thinner skins and fewer seeds, which keeps the salad crisp instead of watery.
  
• Grape Tomatoes: Naturally sweet and juicy, they balance the bright lemon dressing. Make sure to check out our grape tomato slicing hack.
  
• Red Onion: Adds a little sharp bite and color contrast. Slice thinly so it blends into the tomato cucumber salad.
  
• Fresh Lemon Juice: Provides the bright acidity that makes the entire salad taste fresh.
  
• Poppy Seeds: Add subtle texture and visual interest to the dressing.

VARIATIONS

Feta Cucumber Salad: Top with crumbled feta cheese.

Mediterranean Version: Add olives and fresh oregano.

Creamy Dressing: Mix a spoonful of Greek yogurt into the dressing.

Herb Garden Salad: Add fresh dill or basil.

Spicy Version: Include thin slices of fresh jalapeño.

SERVING SUGGESTIONS

• Perfect next to BBQ ribs or pulled pork.
  
• Serve alongside grilled burgers or chicken.
  
• Pair with One Pot Cheesy Pasta and Sausage for an easy dinner.
  
• Add cucumber tomato salad to summer potluck spreads.
  
• Great with sandwiches for lunch.

TOMATO CUCUMBER SALAD FAQ

The key to a great tomato cucumber salad is texture. English cucumbers stay crisp longer and don’t release as much water as standard cucumbers.

Adding the dressing right before serving keeps the vegetables fresh and crunchy, while a short chill lets the flavors blend together without making the salad soggy.

That balance of crisp vegetables and bright dressing is what makes this cucumber tomato salad recipe work so well with richer dishes.

TOOLS NEEDED

• Large Mixing Bowl: A clear one can double as a serving bowl.
  
• Mason Jar: For shaking the lemon poppyseed dressing.
  
• Sharp Chef’s Knife: A must for veggie prep.
  
• Cutting Board: Something sturdy that won’t slide around on the counter.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Salad Recipes

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Cucumber Tomato Salad (w/ Easy Dressing)

This Cucumber Tomato Salad is tossed in a creamy lemon poppy seed dressing that's bright, tangy, and sweet. A Cooking Club favorite!

Course Salad

Cuisine American

Method Mixed

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 92cal

Author Donna Elick

Equipment

• chef's knife A sharp knife or mandolin is always a necessity when slicing cucumbers.
• cutting board A high-quality cutting board comes in handy when prepping this salad.
• mixing bowls Combine all of the ingredients for this salad in a large mixing bowl.

Ingredients

• 1/4 cup fresh lemon juice
• 2 tablespoons granulated sugar
• 2 tablespoons extra light olive oil
• 1/2 tablespoon poppy seeds
• 1/2 tablespoon Dijon mustard
• 1/2 teaspoon minced garlic about 1 clove
• 1/4 teaspoon kosher salt
• 1/4 teaspoon onion powder
• 2 English cucumbers, sliced into half coins (about 4 cups)
• 10 ounces grape tomatoes, halved (about 2 cups)
• 1/2 medium red onion, thinly sliced

Instructions

• MAKE DRESSING: Add 1/4 cup fresh lemon juice, 2 tablespoons granulated sugar, 2 tablespoons extra light olive oil, 1/2 tablespoon poppy seeds, 1/2 tablespoon Dijon mustard, 1/2 teaspoon minced garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon onion powder to a mason jar. Seal the lid tightly and shake for about 20 seconds until the dressing is well combined.
• ADD VEGETABLES: Add 2 English cucumbers, sliced into half coins , 10 ounces grape tomatoes, halved , and 1/2 medium red onion, thinly sliced to a large bowl.
• TOSS SALAD: Pour dressing over vegetables when ready to serve. Toss gently until all of the vegetables are evenly coated with the dressing.
• CHILL OR SERVE: Serve immediately or refrigerate until ready to serve.

Video

Notes

Make-Ahead: For the freshest texture, store the dressing and the vegetables in the refrigerator. Toss the vegetables with the dressing shortly before serving.

Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days.

Reheating: Not applicable. This salad is best served cold.

Ingredient Tip: English cucumbers work best because they have thinner skins and fewer seeds, which keeps the salad crisp and refreshing.

Nutrition

Serving: 1 | Calories: 92cal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 116mg | Sugar: 8g | Fiber: 2g | Calcium: 36mg | Iron: 1mg

Originally published July 2016, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cucumber Tomato Salad (w/ Easy Dressing) + Video appeared first on The Slow Roasted Italian.

Pesto Burger

Imagine a perfectly grilled beef burger drizzled with a sweet balsamic reduction.

Served atop a layer of fresh chunky tomato sauce on a toasted ciabatta bun, it’s enough to make your stomach growl and your taste buds swoon.

Add a slice of fresh mozzarella and a spoonful of fresh pesto mayonnaise, and you may just have to pick your tongue up off the floor!

It’s everything you love about a traditional caprese salad, transformed into a hearty pesto mozzarella burger fresh off the grill.

The idea for a caprese burger came to me after trying the Signature Balsamic Vinegar of Modena from the Fresina Pasta Company in Baton Rouge, Louisiana.

Unfortunately, they’ve since retired, but it was truly the best balsamic I have ever tasted.

How good? Let me say this… When I made the reduction for this caprese burger recipe, I couldn’t stop eating it off the spoon. I had to make two batches just to have enough for the burgers!!

If you’re a balsamic fan too, I encourage you to think outside the box — it’s good for so much more than vinaigrettes. I’ve used it as a glaze for meatloaf, a dip for Brussel sprouts, and even in strawberry popsicles!

Ingredient Notes and Substitutions

• Lean Ground Beef – This pesto burger has loads more moisture than usual, so we’re using a 93% lean blend for balance.
  
• Salt & Pepper – We’re keeping the seasonings simple since all the toppings are quite intense. Wait to season the balsamic burger patties until just before grilling.
  
  The salt draws out moisture, so adding it too early will lead to dry burgers.
  
• Balsamic Vinegar – Quality really does make a difference, so try to grab the nicest bottle you can manage!
  
• Chunky Tomato Sauce – This is much closer to a pizza or pasta sauce than the regular canned stuff. Look for a chunky sauce made with San Marzano tomatoes, or make one yourself!
  
• Mozzarella – It must be fresh! Slice it thick — up to ¼-inch — so it becomes nice and gooey while still holding its shape.
  
• Pesto Mayonnaise – Combine your favorite pesto (store-bought or homemade) with olive oil mayonnaise for the best flavor and texture.
  
  You can get away with regular mayo if you don’t want to buy a separate jar, but do not use Miracle Whip!
  
• Ciabatta Buns – Of course, we’re using an Italian bread for this caprese burger recipe! It gets perfectly crispy on the grill, so don’t forget to toast it.
  
  If you’re not a fan, substitute brioche or potato buns, or maybe Kaiser rolls.

Tips and Tricks to Make the Perfect Caprese Burger

• Start with the balsamic reduction.

It takes some time to make and requires constant whisking. Once the vinegar has reduced by half, you’ll need to let it sit for at least 15 minutes to thicken even more and cool.

Good news is that you can make a reduction well ahead of time if needed! Store it in a jar in the fridge, then let it come to room temperature before using.

• Chill the burger patties once formed.

This helps them hold their shape and prevents them from falling apart when flipped on the grill.

Because there isn’t anything mixed into the meat, you can form the patties up to a day ahead of time and leave them covered in the refrigerator.

Just remember to add the salt and pepper before grilling!

• Toast the buns right on the grill.

Ciabatta can be dense and chewy, but it becomes light and crispy when toasted — the perfect contrast to the other textures in this pesto burger.

Keep a close eye on them, as they can burn pretty quickly. A minute or two should do it!

Toasting also prevents the buns from becoming soggy when layered with the tomato sauce and pesto mayonnaise.

Prep Ahead

• Make balsamic glaze
• Slice mozzarella
• Make pesto mayonnaise

What You’ll Need for This Recipe

• Outdoor or Countertop Grill
• Saucepan for making the balsamic reduction
• Mixing Bowls – One for mixing the ground beef and another for the pesto mayonnaise.
• Food Processor – If you’re making the pesto from scratch, just add the mayo and pulse again!

Serving Suggestions

You don’t need much to make a meal out of this pesto mozzarella burger. Meat, veggies, cheese… it’s all right there!

I love pairing it with my roasted vegetable penne pasta or a crunchy summer vegetable salad. Or, toss some zucchini on the grill at the same time as the burgers.

Finish off the meal with a sweet taste of Italy, whether it’s homemade cannoli or a creamy affogato.

Storing and Reheating Balsamic Burger Patties

Transfer grilled burgers to an airtight container once cool, then store in the refrigerator for 3 to 4 days.

All the other components — tomato sauce, pesto mayo, and mozzarella — should be stored separately in the fridge and assembled as needed.

Warm balsamic burger patties in the oven at 350°F or in a skillet on the stove until warmed through. I like to add a splash of water and a lid when using a skillet to help them heat through evenly.

Caprese Burger Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Burger Recipes

Stovetop Burgers

Best Homemade Butter Burger Recipe (Culver’s Copycat)

Gourmet Philly Cheesesteak Burger

Bacon in a Burger Recipe (50/50 Burger)

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👉 Snag your copy today and bring the heat to your summer table!

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Gourmet Caprese Pesto Burger

Layer this Pesto Burger with luscious tomato, creamy mozzarella, and a sweet balsamic reduction. Everything you love about summer in one bite!

Course Main

Cuisine American

Method Grill

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 4

Calories 679cal

Author Donna Elick

Ingredients

• 1 1/2 pounds 80 to 85 percent lean ground beef
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup good balsamic vinegar
• 1 cup chunky tomato sauce
• 4 ounces fresh mozzarella cheese, sliced into 4 slices
• 1/2 cup prepared pesto
• 3 tablespoons olive oil mayonnaise
• 4 ciabatta buns, split

Instructions

• MAKE BALSAMIC REDUCTION: Add 1/2 cup good balsamic vinegar to a small saucepan over medium heat. Bring to a gentle boil, then reduce heat to medium-low. Simmer for 6 to 8 minutes until the vinegar reduces by about half and becomes slightly syrupy. Remove from heat and set aside to cool. The sauce will thicken as it cools.
• PREHEAT GRILL: Preheat a grill to medium-high heat, about 400°F.
• FORM PATTIES: Place 1 1/2 pounds 80 to 85 percent lean ground beef in a large bowl and gently divide into 4 equal portions. Shape each portion into a patty slightly larger than the ciabatta buns. Press a shallow indentation into the center of each patty so the burgers cook evenly.
• SEASON BURGERS: Sprinkle the patties evenly with 1 teaspoon kosher salt and 1/2 teaspoon fresh ground black pepper on both sides.
• GRILL BURGERS: Place the patties on the grill and cook for 3 to 4 minutes until a browned crust forms. Flip the burgers and cook another 3 to 4 minutes for medium doneness, until the internal temperature reaches about 160°F.
• ADD CHEESE: During the last minute of cooking, place 1 slice of 4 ounces fresh mozzarella cheese, sliced into 4 slices on each burger. Close the grill lid so the cheese melts.
• TOAST BUNS: Place 4 ciabatta buns, split cut side down on the grill and toast for about 30 to 60 seconds until lightly golden.
• MAKE PESTO MAYO: In a small bowl stir together 1/2 cup prepared pesto and 3 tablespoons olive oil mayonnaise until smooth.
• ASSEMBLE BURGERS: Spoon about ¼ cup of the 1 cup chunky tomato sauce onto the bottom half of each bun. Place the cheeseburger on top. Drizzle a little balsamic reduction over the cheese. Spread about 2 tablespoons pesto mayo on the top bun and place it over the burger.
• SERVE: Serve immediately while the burgers are warm and the cheese is melted.

Notes

Make-Ahead: The balsamic reduction and pesto mayonnaise can be made up to 2 days ahead and stored in the refrigerator.

Storage: Store leftover cooked burger patties in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat burgers in a skillet over medium-low heat or in a 325°F oven for about 10 minutes until warmed through.

Freezing: Raw burger patties can be frozen for up to 3 months. Place parchment between patties and store in a freezer-safe bag. Thaw overnight in the refrigerator before cooking.

Ingredient Tip: Fresh mozzarella melts smoothly and gives the burger a creamy Caprese flavor that pairs beautifully with pesto and balsamic.

Nutrition

Serving: 1 | Calories: 679cal | Carbohydrates: 36g | Protein: 49g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 140mg | Sodium: 1040mg | Sugar: 7g | Fiber: 2g | Calcium: 178mg | Iron: 5mg

Originally published July 2012, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Gourmet Caprese Pesto Burger Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE NOODLE SALAD WITH TUNA

• Classic deli-style flavor that everyone recognizes
  
• Perfect make-ahead pasta salad
  
• Creamy but still bright and fresh
  
• Great for potlucks, picnics, and BBQs
  
• One of those dishes that always disappears first

Tuna Pasta Salad

I love pasta salads. Honestly, I might love them a little too much. We have more than 40 pasta salad recipes on the site now!

Everything from the classic macaroni salads you grew up with to some seriously wild flavor combinations like Taco Pasta Salad, Hawaiian Pasta Salad, and even Po’ Boy Shrimp Pasta Salad.

But every once in a while, you just want a classic.

This tuna noodle salad is exactly that. Creamy, tangy, and packed with that old-school deli flavor that somehow feels familiar the first time you taste it.

It’s simple, satisfying, and exactly the kind of salad that shows up at picnics, potlucks, and family gatherings… and somehow disappears faster than everything else on the table.

For more easy sides for the summer try our best salad recipes, they’re easy, healthy, and packed with flavor!

INGREDIENT NOTES

• Cellentani Pasta: The spiral shape holds the dressing beautifully and gives every bite great texture. This is my favorite pasta shape. I especially love it in pasta salads and mac and cheese!
  
• Tuna Packed in Water: Keeps the salad lighter and lets the dressing stay creamy instead of oily.
  
• Baby Dill Pickles: Bring brightness and crunch that balances the creamy dressing.
  
• Red Onion: Adds a sharp bite that cuts through the richness.
  
• Celery Salt: The secret ingredient that gives this noodle salad with tuna its classic deli flavor.

VARIATIONS

Cheddar Tuna Salad: Mix a handful or two of shredded cheddar cheese.

Peas & Tuna Version: Stir in 1 cup of frozen peas. No need to thaw first.

Celery Crunch: Add diced celery to tuna pasta salad for extra texture.

Lemon Herb: Increase the amount of lemon juice and add extra fresh dill.

Spicy Kick: Add a dash of hot sauce or cayenne pepper.

SERVING SUGGESTIONS

• Perfect for summer BBQ spreads.
  
• Serve alongside burgers or grilled chicken.
  
• Pair with sandwiches for an easy lunch.
  
• Bring cold tuna pasta salad and a classic Caesar salad to potlucks and picnics.
  
• Add a side of fresh fruit or corn on the cob.

TUNA PASTA SALAD RECIPE FAQ

The key to a great pasta salad is balance.

You want creamy dressing, but you also need bright elements to keep it from feeling heavy. That’s where the lemon juice, pickles, and red onion come in… they wake everything up and keep the tuna pasta salad tasting fresh.

Rinsing the pasta under cold water also matters more than people think.

It stops the cooking immediately and cools the pasta quickly, so the dressing stays thick instead of getting absorbed too quickly.

And letting the salad chill before serving? That’s when the flavor really settles in.

TOOLS NEEDED

• Large Pot & Colander: For boiling and draining the pasta.
  
• Chef’s Knife: To chop the pickles and onions, and slice the tomatoes.
  
• Mixing Bowls: One for the dressing, then another to toss everything together.
  
• Whisk: Ensures a smooth and creamy dressing.
  
• Rubber Spatula or Large Spoon: For easy mixing.

Enjoy!

With love, from our simple kitchen to yours.

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Tuna Pasta Salad

Tuna Pasta Salad is packed with deli-counter flavor, with crisp pickles, red onions, and a creamy, tangy dressing. One of my favorites!

Course Side Dish

Cuisine American

Method Mixed, Stovetop

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 200cal

Author Donna Elick

Ingredients

• 1 pound cellentani pasta uncooked
• 10 ounces tuna in water drained
• 1 cup grape tomatoes (about 5 ounces), halved
• 1/2 cup baby dill pickles diced (about 3 pickles)
• 1/2 cup red onion diced

Dressing

• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1 1/4 teaspoons celery salt
• 1/4 teaspoon fresh ground black pepper
• 1 teaspoon granulated sugar

Garnish

• 1 teaspoon fresh dill chopped
• Kosher salt and fresh ground black pepper

Instructions

• COOK PASTA: Bring a large pot of salted water to a boil. Add 1 pound cellentani pasta and cook according to package directions until al dente, about 10 to 11 minutes. Drain and rinse under cold water to stop the cooking. Set aside to cool.
• MAKE DRESSING: In a medium bowl, whisk together 3/4 cup mayonnaise, 1/4 cup sour cream, 1 tablespoon lemon juice, 1 1/4 teaspoons celery salt, 1/4 teaspoon fresh ground black pepper, and 1 teaspoon granulated sugar until smooth and creamy.
• COMBINE SALAD: In a large bowl, add the cooled pasta, 10 ounces tuna in water, 1 cup grape tomatoes, 1/2 cup baby dill pickles, and 1/2 cup red onion. Pour the dressing over the mixture and gently toss until everything is evenly coated.
• CHILL: Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend.
• GARNISH AND SERVE: Sprinkle 1 teaspoon fresh dill over the salad. Taste and season with Kosher salt and fresh ground black pepper if needed. Serve chilled.

Video

Notes

Make-Ahead: This pasta salad can be made up to 24 hours in advance. Stir before serving and add a spoonful of mayonnaise if it seems dry.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Not recommended. This salad is best served cold.

Freezing: Freezing is not recommended because the mayonnaise dressing may separate after thawing.

Ingredient Tip: Tuna packed in water keeps the salad light and fresh. Drain it well so the dressing stays thick and creamy.

Nutrition

Serving: 1 | Calories: 200cal | Carbohydrates: 3g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 650mg | Sugar: 2g | Fiber: 1g | Calcium: 25mg | Iron: 1mg

Originally published April 2021, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Tuna Pasta Salad + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR CAPRESE SALAD

• Deep, concentrated tomato flavor
  
• Simple ingredients that feel special
  
• Make-ahead friendly for entertaining
  
• Elegant without being fussy
  
• A fresh twist on classic Caprese

Caprese Salad Recipe

This is what I make when raw tomatoes just aren’t cutting it.

Roasting changes everything.

The tomatoes get sweet and rich, almost jammy, and suddenly a tomato Caprese salad feels like something you’d order at a really good restaurant instead of throwing together at the last minute.

The low oven is the secret. Nothing rushes, nothing burns, and all that tomato flavor stays right where it belongs.

Next, you layer in the mozzarella and basil and let everything come back to room temperature before serving. And trust me, that part matters!

This recipe for Caprese salad makes the kind of food you can feel proud of, whether you’re entertaining or simply treating yourself to simple luxuries.

Love these flavors? We have a Chicken Caprese Sandwich that makes them into a hearty, satisfying sandwich that’s perfect for lunch or a light dinner.

INGREDIENT NOTES

• Roma Tomatoes: Meaty and low-moisture, which is exactly what you want for roasting. Remove the seeds before they go in the oven.
  
• Olive Oil: Use a good one… you’ll taste it!
  
• Sugar: Just enough to help caramelization, not to sweeten.
  
• Balsamic Vinegar: Adds depth and a little tang as the tomatoes concentrate, so it sings in the background.
  
• Fresh Mozzarella: Soft and milky. Slice it just before assembling to keep the texture just right.
  
• Fresh Basil: Always add this at the end so it stays fragrant (and doesn’t wilt from the heat of the tomatoes).

VARIATIONS

Burrata: Swap the mozzarella for fresh burrata and break it open at the table.

Garlic-Heavy: Add an extra clove if you love bold flavor.

Herb Oil: Finish with a drizzle of basil-infused olive oil.

Spicy: Add a pinch of red pepper flakes to the tomatoes before roasting.

Cherry Tomatoes: Will work, but shorten the roasting time slightly.

Prosciutto: Add thin slices alongside roasted caprese salad for a heartier plate.

SERVING SUGGESTIONS

• Have plenty of crusty bread available for scooping.
  
• Serve this caprese salad recipe alongside pasta or risotto.
  
• Pair with our beef carpaccio for a summertime Italian meal.
  
• Spoon a trio of roasted tomato, mozzarella, and basil over grilled chicken or steak.
  
• Add to a charcuterie board spread with olives, nuts, and Italian meats.

CAPRESE SALAD APPETIZER FAQ

This Caprese salad recipe works because of moisture reduction and controlled caramelization.

Roasting at a low temperature allows water inside the tomatoes to evaporate slowly while sugars concentrate. That concentration boosts sweetness without added sugar and deepens umami.

The olive oil forms a light lipid coating that helps conduct heat evenly and prevents scorching, while the balsamic adds acidity that balances the sweetness as it reduces.

There’s no Maillard reaction happening here (this is a wet environment, after all), but caramelization of natural tomato sugars is doing the heavy lifting.

Letting the tomatoes cool before assembling matters too. As they cool, their internal structure sets slightly, giving you that jammy texture instead of watery collapse.

It’s slow cooking. Applied gently.

TOOLS NEEDED

• Large Rimmed Baking Sheet: Gives tomatoes room to roast, not steam.
  
• Parchment or Silicone Mat: For easy cleanup and even browning.
  
• Large Mixing Bowl: Allows gentle tossing without breaking the tomatoes.
  
• Sharp Knife: For clean tomato and cheese slices.
  
• Serving Platter: This tomato caprese salad deserves to be shown off!

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Other Easy Salad Recipes

Sweet Kale Salad (Costco Copycat)

Creamy Cucumber Salad (10 Minute Recipe) with Video

Grilled Peach Salad with Arugula

Mexican Street Corn Pasta Salad

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Caprese Salad Recipe

This Caprese Salad Recipe combines thick, oven-roasted tomato slices with creamy mozzarella and fresh basil for a fabulous summer salad.

Course Salad

Cuisine Italian

Method Oven

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 8 -10

Calories 169cal

Author Donna Elick

Equipment

• rimmed sheet pan
• parchment paper
• small mixing bowl
• whisk
• cutting board

Ingredients

• 12 Roma tomatoes, halved lengthwise and seeded
• 1/4 cup extra virgin olive oil
• 1 1/2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• 2 teaspoons granulated sugar
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon fresh ground black pepper
• 8 ounces fresh mozzarella cheese
• Fresh basil leaves, thinly sliced

Instructions

• PREP OVEN: Preheat the oven to 275°F. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.
• SEASON TOMATOES: In a large bowl, add12 Roma tomatoes, halved lengthwise and seeded, 2 cloves garlic, minced, 2 teaspoons granulated sugar, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon fresh ground black pepper. Pour in 1/4 cup extra virgin olive oil and 1 1/2 tablespoons balsamic vinegar. Gently toss until the tomatoes are evenly coated and glossy.
• ARRANGE: Place the tomatoes cut-side up on the prepared baking sheet in a single layer. Spoon any remaining oil and vinegar mixture from the bowl over the tomatoes.
• ROAST: Bake for 2 hours, until the tomatoes look shriveled around the edges, deeply red, and lightly caramelized. They should smell sweet and concentrated, not burnt. Remove from the oven and let cool to room temperature.
• PREP MOZZARELLA: Slice 8 ounces fresh mozzarella cheese into slices just under ½-inch thick, then cut each slice in half.
• ASSEMBLE: Arrange the roasted tomatoes and mozzarella alternately on a serving platter. Scatter the Fresh basil leaves, thinly sliced over the top.
• FINISH AND SERVE: If desired, drizzle lightly with extra olive oil and add a pinch of fresh ground black pepper. Serve at room temperature.

Notes

Make-Ahead: The roasted tomatoes can be made up to 2 days ahead and stored covered in the refrigerator. Bring to room temperature before assembling.

Storage: Store leftovers covered in the refrigerator for up to 2 days. Basil is best added fresh just before serving.

Ingredient Note: Roma tomatoes work best because they are meatier and less watery. Do not core them, it helps them hold their shape while roasting.

Serving Tip: This salad is best served at room temperature so the olive oil and mozzarella stay soft and flavorful.

Nutrition

Serving: 1 | Calories: 169cal | Carbohydrates: 6g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 619mg | Sugar: 4g | Fiber: 1g | Calcium: 156mg | Iron: 0.5mg

Originally published June 2011, updated and republished February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Caprese Salad Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE ROASTED TOMATO SOUP WITH BASIL

• Roasting brings out real tomato flavor
  
• Smooth, classic texture… no chunks
  
• Makes a big batch and freezes beautifully
  
• Better the next day (always a win!)
  
• Simple ingredients, serious payoff

Roasted Tomato Basil Soup

This is the soup you make when the weather shifts. Or when you need something steady. It’s been a go-to for us since we first put it on our site in 2011.

Roasting the tomatoes takes time. But it’s not work. You’re just letting them do what they’re supposed to do.

The house smells amazing. The soup simmers quietly. Nothing rushed. Nothing fussy.

Roasted tomato and basil soup isn’t the bright-red, can-style tomato soup. It’s deeper. Softer. More grown-up.

This is the bowl you sit with. Grilled cheese nearby. No distractions…. That’s the whole point.

INGREDIENT NOTES

• Roma Tomatoes: They’re meaty and less watery, which means you get a stronger flavor. Worth it! Vine-ripened tomatoes are the next best choice.
  
• Olive Oil: Don’t skimp. It helps the tomatoes caramelize instead of steaming on the pan.
  
• Dried Basil: Works beautifully in this roasted tomato basil soup recipe because it has time to rehydrate and bloom.
  
• Chicken Stock: I like using Kitchen Basics chicken stock for its clean, rich flavor, but any good-quality chicken stock will work.
  
• Sweet Onion: This one’s important! It plays with the natural sweetness of the tomato beautifully. Substitute shallots if needed.
  
• Crushed Red Pepper: Just a touch. You feel the heat more than taste it.

VARIATIONS

Creamy: Stir in a little heavy cream (warmed first) after blending.

Vegetarian: Swap the chicken stock for vegetable stock.

Spicy: Add a little more crushed red pepper or finish with a drizzle of chili oil.

Garlic-Lover: Roast a few garlic cloves with the tomatoes and blend them in.

Rustic: Skip straining if you like texture and don’t mind seeds.

SERVING SUGGESTIONS

• Classic with grilled cheese or saltine crackers. Obviously.
  
• Add a simple green salad on the side.
  
• Pair this roasted tomato basil soup recipe with roasted vegetables or some form of fried cheese.
  
• Serve with cacio e pepe and garlic bread for a hearty, comfort food meal.
  
• Finish with a drizzle of olive oil or cracked black pepper.

ROASTED TOMATO AND BASIL SOUP FAQ

Tomato soup lives or dies on concentration. Water is the enemy. That’s why roasting matters… it evaporates excess moisture and lets the natural sugars caramelize.

The long simmer after that isn’t about cooking tomatoes. It’s about marrying everything together.

And straining? That’s about mouthfeel. Seeds and skins don’t taste bad, but they interrupt the experience.

When soup is this simple, texture becomes part of the flavor. One spoonful of this roasted tomato soup with basil, and you’ll see what I mean!

For another comforting, homemade tomato soup, my new Albondigas Soup will be your new favorite!

TOOLS NEEDED

• Rimmed Baking Sheet: Tomato juices will run… rims matter.
  
• Large Stockpot: An 8-quart pot gives you room to stir without splashing.
  
• Blender: You’ll need to work in batches. Slow and careful.
  
• Fine-Mesh Sieve: This is what makes it restaurant-smooth.
  
• Wooden Spoon + Ladle: One for cooking and stirring, the other for serving.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Soup Recipes

Vegetable Tortellini Soup

Salsa Verde Chicken Soup

One Pot Mac and Cheese Soup

Bacon Cheeseburger Beer Cheese Soup Recipe + Video

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Roasted Tomato Basil Soup

This Roasted Tomato Basil Soup is silky and comforting with deep tomato and herb flavor. A simple family favorite that'll warm you right up!

Course Soup

Cuisine Italian

Method Stovetop

Prep Time 20 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8 (about 1 ½ cups per serving)

Calories 153cal

Author Donna Elick

Ingredients

• 3 pounds Roma tomatoes, halved lengthwise
• 1/4 cup extra virgin olive oil
• 1 tablespoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 medium sweet onion, diced
• 1 tablespoon minced garlic (about 4 cloves)
• 2 tablespoons unsalted butter
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon kosher salt
• 2 cans (14.5 ounces each) diced tomatoes
• 2 tablespoons dried basil leaves
• 1 tablespoon Italian seasoning
• 32 ounces chicken stock I use Kitchen Basics

Instructions

• ROAST TOMATOES: Preheat the oven to 400°F. Add 3 pounds Roma tomatoes, halved lengthwise to a large bowl. Toss with 1/4 cup extra virgin olive oil, 1 tablespoon kosher salt, and 1 teaspoon fresh ground black pepper. Spread in a single layer on a rimmed baking sheet. Roast for 45 minutes, until soft, blistered, and lightly caramelized.
• COOK AROMATICS: Place an 8-quart stockpot over medium heat. Add 2 tablespoons unsalted butter and melt. Add 1 medium sweet onion, diced, 1 tablespoon minced garlic, and 1/4 teaspoon crushed red pepper flakes. Cook for about 10 minutes, stirring occasionally, until the onions are soft and lightly golden.
• BUILD SOUP: Add the roasted tomatoes and all juices from the pan, 2 cans (14.5 ounces each) diced tomatoes, 2 tablespoons dried basil leaves, 1 tablespoon Italian seasoning, 1 tablespoon kosher salt, and 32 ounces chicken stock. Stir well.
• SIMMER: Bring the soup to a boil, then reduce heat to medium-low. Simmer uncovered for 40 minutes, stirring occasionally, until the flavors deepen.
• BLEND: Carefully transfer the soup to a blender in batches, filling no more than halfway. Blend until smooth. Pour the blended soup through a fine-mesh sieve back into the pot to remove skins and seeds.
• SERVE: Warm gently over low heat if needed, then serve hot.

Notes

Make-Ahead: This soup can be made up to 3 days ahead. The flavor improves as it rests.

Storage: Store in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat gently on the stovetop over medium-low heat, stirring often.

Freezing: Freeze for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator before reheating.

Ingredient Note: Roma tomatoes give the best concentrated flavor, but vine-ripened tomatoes can be used if needed.

Nutrition

Serving: 1 | Calories: 153cal | Carbohydrates: 13g | Protein: 5g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 1793mg | Sugar: 7g | Fiber: 3g | Calcium: 67mg | Iron: 2mg

Originally published October 2011, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Roasted Tomato Basil Soup appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS PANERA BREAD TOMATO SOUP RECIPE

• Roasting the tomatoes adds real depth of flavor
  
• Smooth, creamy texture just like Panera’s
  
• Simple ingredients, big payoff
  
• Make-ahead and freezer-friendly
  
• Perfect soup-and-sandwich situation

Panera Tomato Soup Recipe

This is the one. The soup you order every single time and swear you’ll try something new next visit… but never do.

Roasting the tomatoes is the game-changer here. They get sweet, jammy, and a little charred, which makes the soup taste like it’s been working hard all day. And that swirl of cream at the end? Non-negotiable.

I make this when it’s chilly, when I’m tired, or when I just want something familiar and comforting that doesn’t feel boring.

And just like the original Panera Bread tomato soup recipe, this one is vegetarian all the way through. Toss on some croutons. Add a grilled cheese. Sit down. Life feels better.

Building a full Panera meal at home? Pair this tomato soup with my Broccoli Cheddar Mac and Cheese Copycat or Creamy Chicken & Wild Rice Soup recipes for the ultimate cozy lunch!

INGREDIENT NOTES

• Cherry Tomatoes: Naturally sweeter than large tomatoes, especially when roasted. If you only have larger tomatoes, quarter them first and adjust the roasting time.
   
• Shallot: Milder and slightly sweet. Perfect for tomato soup without overpowering.
  
• Fresh Oregano: Earthy and aromatic, it holds up beautifully to roasting.
  
• Crushed Tomatoes: Adds body and consistency to balance the roasted tomatoes.
  
• Heavy Cream: Softens acidity and gives that signature Panera-style richness.

VARIATIONS

Deeper Flavor: Replace the water with chicken or vegetable stock.

Herb Swap: Use thyme instead of oregano for a softer herbal note.

Chunky-Style: Blend only half the soup for more texture.

Garlic Add-In: Roast a few whole garlic cloves with the tomatoes.

Cheesy Tomato Soup: Top with parmesan or cheddar cheese.

Vegan Option: Swap the heavy cream for full-fat canned coconut milk.

SERVING SUGGESTIONS

• Top each bowl with croutons, just like the restaurant version!
  
• Serve Panera creamy tomato soup in a homemade bread bowl or with a side of crusty bread.
  
• Drizzle with olive oil for a restaurant touch.
  
• If you’re feeding a crowd, pair with another Panera favorite: Mexican street corn chowder.
  
• Serve with grilled cheese sandwiches or a fresh green salad on the side.

PANERA TOMATO SOUP RECIPE FAQ

This Panera tomato soup recipe works because it balances sweetness, acidity, and fat… and that’s not an accident.

Roasting cherry tomatoes drives off excess water and caramelizes their natural sugars, which deepens flavor and reduces sharp acidity.

Blending roasted tomatoes with crushed tomatoes gives you both complexity and consistency: one brings flavor, the other brings structure.

Basil adds brightness, while oregano provides an earthy backbone that holds up to heat. The cream goes in after simmering so it doesn’t separate.

It emulsifies into the soup, softening the acidity and creating that velvety texture Panera is known for.

It’s simple technique, smart timing, and tomato science doing its thing.

TOOLS NEEDED

• Rimmed Baking Sheet or Baking Dish: For roasting tomatoes without spills.
  
• High-Powered Blender: Essential for ultra-smooth soup.
  
• Large Heavy-Bottomed Pot: Even heating prevents scorching.
  
• Wooden Spoon: Gentle stirring keeps the soup silky.
  
• Ladle: Soup night essential.

Enjoy!

With love, from our simple kitchen to yours.

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Panera Tomato Soup (Copycat Recipe)

Pair this Panera Tomato Soup Recipe with a crusty bread bowl or grilled cheese sandwich. It's just as silky and creamy as the cafe version!

Course Soup

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 130cal

Author Donna Elick

Equipment

• small bowl
• baking sheet
• blender
• large pot

Ingredients

• 2 pounds cherry tomatoes
• 1 large shallot peeled and quartered
• 3 tablespoons extra virgin olive oil
• 1 tablespoon chopped fresh oregano from about 3 sprigs
• 1 can crushed tomatoes 28 ounces
• 1 cup water
• 10 fresh basil leaves
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup heavy cream
• Croutons for serving
• Fresh basil leaves for serving

Instructions

• PREPARE OVEN: Preheat the oven to 400°F. Line a rimmed baking sheet or lightly grease a shallow baking dish.
• ROAST TOMATOES: Add 2 pounds cherry tomatoes, 1 large shallot, 3 tablespoons extra virgin olive oil, and 1 tablespoon chopped fresh oregano to the prepared pan. Toss to coat evenly. Roast for 20 to 25 minutes, until the tomatoes are soft, blistered, and lightly charred.
• BLEND BASE: Add 1 can crushed tomatoes, 1 cup water, 10 fresh basil leaves, 1/2 teaspoon kosher salt, 1/2 teaspoon fresh ground black pepper, and 1/4 teaspoon crushed red pepper flakes to a blender. Blend until smooth. Add the roasted tomato mixture and blend again until completely smooth, working in batches if needed.
• SIMMER SOUP: Pour the blended soup into a large heavy-bottomed pot. Bring to a gentle simmer over medium heat.
• ADD CREAM: Reduce the heat to low and stir in 1/4 cup heavy cream. Simmer for 10 minutes, stirring occasionally, until warmed through and slightly thickened.
• SERVE: Taste and adjust seasoning if needed. Serve hot, garnished with Croutons and Fresh basil leaves.

Notes

Make-Ahead: This soup can be made up to 2 days ahead. Reheat gently on the stovetop before serving.

Storage: Store in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat over medium-low heat on the stovetop or microwave individual bowls until hot.

Freezing: Freeze without cream for up to 3 months. Thaw, reheat, then stir in the cream before serving.

Ingredient Notes: You can substitute coconut milk for the heavy cream for a dairy-free option. Larger tomatoes can be used instead of cherry tomatoes, just quarter them and adjust roasting time as needed.

Nutrition

Serving: 1 | Calories: 130cal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 217mg | Sugar: 5g | Fiber: 2g | Calcium: 42mg | Iron: 1mg

Originally published November 2023, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Panera Tomato Soup (Copycat Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR BLT DIP

• Ready in 5 minutes… no fancy tools needed.
  
• Creamy, smoky, tangy, crunchy, and ultra fresh!
  
• A crowd-pleasing classic.
  
• Pairs well with soups, salads, and game-day snacks.

BLT Dip

I love how this dip brings all the “BLT magic” into one bowl. It tastes like your favorite diner sandwich, only creamier and way more fun to share! 

The bacon gives it that warm, smoky bite, the tomatoes add juicy freshness, and the ranch ties everything together. 

It takes just a minute to mix up, which makes it perfect for last-minute guests or when you need something delicious without fuss. Every time I serve this BLT dip, someone asks for the recipe.

Feeding a crowd? Make a double batch or whip up a quick pasta salad with the same flavors!

Looking for a cozy, comforting dip that’s perfect for parties? My Chicken Enchilada Dip somehow feels like dinner pretending to be a dip.

INGREDIENT NOTES

• Cream Cheese: Light cream cheese or neufchâtel cheese works perfectly if you want to reduce calories, but full-fat cream cheese tastes best in my opinion.
  
  Be sure to soften it first for the smoothest, easiest mixing.
  
• Sour Cream: Same here… whole-fat sour cream tastes better, but the light version blends just the same and keeps the BLT dip creamy. Plain Greek yogurt works too.
  
• Ranch Dressing: This recipe is all about quick and easy, so grab a bottle of your favorite from the store. Thicker, refrigerated versions will add to the creamy texture.
  
• Bacon: Packaged bacon crumbles are a great shortcut and taste close to freshly cooked bacon. You can certainly use precooked bacon and chop it up instead of bacon crumbles.
  
• Lettuce: Use crisp lettuce for the best texture, and add it right before serving to keep it from wilting. Iceberg or Romaine are my top picks.
  
• Roma Tomato: These are best because they’re less watery. Remove seeds before chopping and blot them dry before topping.
  
• Crackers: Since this dip is dense and hearty, grab sturdy crackers, pretzel chips, or thick-cut veggies for serving.

VARIATIONS 

Extra Cheesy: Stir in ¼ cup shredded cheddar or Colby Jack.

Spicy BLT Dip: Mix in ½ teaspoon crushed red pepper flakes or some diced jalapeños.

Add Avocado: Fold in ½ cup diced avocado just before serving.

Green Onion Garnish: Sprinkle 2 tablespoons chopped green onion on top.

Low-Carb Option: Enjoy with cucumber slices or bell pepper strips instead of crackers.

Appetizer Bites: Spoon some of the creamy base into tortilla chip scoops before adding the veggie toppings. 

SERVING SUGGESTIONS

• Serve with a platter of fresh veggies, soft pretzel bites, or kettle-style potato chips for easy snacking.
  
• Add to a game-day spread with crockpot chicken wings, pull apart pizza bread, or loaded potato skins.
  
• Pair this BLT dip recipe with lighter sides like cucumber salad or sweet corn and tomato salad for summertime gatherings.
  

BLT DIP RECIPE FAQ 

Through plenty of testing, I found the key to a perfect BLT dip with cream cheese is texture balance. The base needs to be smooth enough for dipping but thick enough to hold all the toppings. 

Folding the bacon into the base ensures smoky flavor in every bite, while keeping some pieces on top maintains that BLT crunch. 

Also, fresh toppings should be added right before serving to keep the colors bright and the lettuce crisp.

TOOLS NEEDED

• Medium Mixing Bowl: To mix the creamy base.
  
• Silicone Spatula: For stirring BLT dip with cream cheese into a smooth texture.
  
• Cutting Board & Chef’s Knife: Essential for chopping the bacon and veggies.
  
• Measuring Cups and Spoons: Precise measuring = balanced flavor.
  
• Serving Dish: Any shallow bowl or dish works for maximum scoopability.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Dip Recipes

Easy Pizza Dip in the Air Fryer Recipe

Applebee’s Spinach Artichoke Dip (Copycat Recipe)

Best Ever Smoked Queso Dip (Pellet Smoker Recipe)

Shrimp Dip with Cream Cheese (Best Easy Recipe)

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BLT Dip

BLT Dip combines your favorite sandwich flavors into a cool and creamy party dip, and disappears faster than you can make a second batch!

Course Appetizer

Cuisine American

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 9 makes about 9 ounces

Calories 154cal

Author Donna Elick

Ingredients

• 8 ounces cream cheese softened
• 1/4 cup sour cream
• 1/4 cup ranch dressing
• 1/4 cup bacon crumbles divided
• 1/4 cup chopped lettuce
• 1/4 cup diced roma tomato (1 small tomato) seeds removed and diced
• 1/4 cup bacon crumbles
• 2 tablespoons sliced green onion optional
• Crackers for serving

Instructions

• MIX BASE: In a medium bowl, add 8 ounces cream cheese, 1/4 cup sour cream, and 1/4 cup ranch dressing. Stir until smooth and creamy.
• ADD BACON: Fold in 1/4 cup bacon crumbles and mix until combined.
• ASSEMBLE: Transfer the dip to a serving dish. Top with 1/4 cup chopped lettuce, 1/4 cup diced roma tomato (1 small tomato), the remaining 1/4 cup bacon crumbles, and 2 tablespoons sliced green onion.
• SERVE: Serve immediately with sturdy crackers for dipping.

Notes

Light Swap: Light cream cheese or neufchâtel cheese and light sour cream work perfectly in this dip.

Bacon Shortcut: Cook your own bacon or use packaged bacon pieces. They are great to keep on hand for salads and omelets.

Texture Tip: Choose a sturdy cracker because this dip is thick and creamy.

Make-Ahead: Prepare up to 24 hours ahead. Store covered in the refrigerator.

Storage: Refrigerate leftovers for up to 5 days. Stir before serving again.

Nutrition

Serving: 1 | Calories: 154cal | Carbohydrates: 3g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 330mg | Sugar: 2g | Fiber: 0.1g | Calcium: 35mg | Iron: 0.1mg

Originally published December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post BLT Dip appeared first on The Slow Roasted Italian.

The texture is luscious and spoonable… like the love child of a cheese soufflé and a warm dip. It’s elegant enough for entertaining, yet so cozy I’ll happily enjoy one all by myself as a meal with crusty bread and a side salad.

Serve this ricotta bake family-style as a dip, appetizer, or main. It’s versatile comfort food at its best!

WHY YOU’LL LOVE THIS RICOTTA BAKE

• Perfect balance of creamy ricotta and tangy sun-dried tomatoes.
  
• Elegant presentation that looks fancier than the effort it takes.
  
• Individual servings make dinner feel special.
  
• Versatile enough to serve as an appetizer, side, or light entrée.
  
• Cozy comfort food with a Mediterranean flair.

Baked Ricotta

Oh, friend… this ricotta bake recipe is a little ta-da moment in a ramekin. You scoop in and — surprise! — there’s that sun-dried tomato waiting like a tangy jewel at the bottom.

The ricotta puffs up all golden and cheesy, then settles into a creamy, spoonable dream that makes you feel like you’re sitting in a trattoria in Tuscany.

It’s the kind of recipe that makes people think you’ve been in the kitchen for hours when really it’s just a stir-and-bake situation.

Elegant, easy, and absolutely packed with flavor. Now, that’s what I call a win-win!

If you love elegant and addicting recipes like this, you’ll also adore my easy Baked Feta recipe! It’s absolutely stunning!

INGREDIENT NOTES

• Ricotta: Whole milk ricotta provides the richest flavor and creamiest texture. Part-skim works but won’t be as indulgent. Always drain well, whether it’s store-bought or homemade.
  
• Eggs: Bind the mixture and help it puff as it bakes. Room temperature eggs incorporate more smoothly.
  
• Parmesan: Use freshly grated for the best flavor. About 2 ounces = ½ cup. Pecorino Romano can be substituted for a sharper bite.
  
• Kosher Salt & Pepper: Essential for seasoning the mild ricotta. Start light, then taste and adjust.
  
• Nutmeg: Just a pinch adds warmth and depth to baked ricotta without overpowering. Freshly grated is best.
  
• Sun-Dried Tomatoes: Choose oil-packed for tenderness and flavor. Blot excess oil before using. You’ll need 1 large or 2 small per ramekin.
  
• Parsley: Adds a fresh, herby pop at the end. Basil also works beautifully.

VARIATIONS

Meaty Twist: Stir in ½ cup cooked Italian sausage, ground beef, or crumbled bacon for a heartier version.

Spinach Ricotta: Mix in ½ cup sautéed spinach for a veggie boost.

Herb Lovers: Swap parsley for a blend of fresh basil, thyme, and oregano.

Cheese Swap: Try pecorino Romano or asiago instead of parmesan for a sharper bite.

Spicy Kick: Add a pinch of red pepper flakes or diced Calabrian chilies.

Mediterranean Style: Layer in chopped olives and artichoke hearts for briny, tangy flavor.

Pesto Twist: Swirl 2 tablespoons of basil pesto into the ricotta mixture before baking.

SERVING SUGGESTIONS

• With Dippers: Serve warm with toasted baguette slices, focaccia, or crackers for scooping.
  
• Salad Duo: Pair baked ricotta cheese with a crisp Italian salad for balance.
  
• Party Appetizer: Make mini versions in muffin tins for bite-sized starters.
  
• Family Style: Serve alongside roasted garlic rosemary fingerling potatoes for a hearty meal.
  
• Wine Pairing: Baked ricotta goes well with both crisp whites or light-bodied reds.

BAKED RICOTTA CHEESE FAQ

What makes this ricotta bake recipe shine is the balance of texture and moisture.

Draining ricotta removes excess whey, so the baked dish sets without being soggy. Eggs act as a binder and lift the ricotta slightly as it bakes, while parmesan adds salty sharpness.

A pinch of nutmeg enhances the richness without being obvious. It’s a quiet background note that makes the whole dish sing.

Placing sun-dried tomatoes at the bottom not only adds flavor but creates a built-in “sauce” as they warm, infusing every bite with tangy richness. Simple ingredients, perfect technique, delicious results!

TOOLS NEEDED

• Small Sieve and Bowl: For draining ricotta.
  
• Mixing Bowl and Fork: To combine filling.
  
• Six 1-cup Ramekins: Or oven-safe bowls.
  
• Pastry Brush or Butter Knife: For greasing ramekins.
  
• Baking Sheet: To hold ramekins in the oven.
  
• Thin Knife: Helps release baked ricotta cheese from ramekins.
  
• Serving Plates: For unmolding and garnishing.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Appetizer Recipes

Beef Carpaccio Recipe (Easy Italian Appetizer)

Christmas Antipasto Wreath Appetizer (Italian Antipasti)

Roasted Sweet Potato Rounds Appetizer with Goat Cheese

Bruschetta Recipe (Sheet Pan)

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Baked Ricotta with Sun-Dried Tomatoes

Creamy Baked Ricotta is an easy appetizer, made extra tangy and savory with sun-dried tomatoes. Serve family-style or in individual ramekins!

Course Main

Cuisine Italian

Method Oven

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Cool Time 10 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 222cal

Author Donna Elick

Equipment

• small sieve
• small bowl
• ramekins
• knife

Ingredients

• 2 cups whole milk ricotta cheese drained
• 3 large eggs
• 1/2 cup freshly grated parmesan cheese about 2 ounces
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon fresh ground black pepper
• Pinch ground nutmeg
• 6 –12 sun-dried tomatoes packed in oil 1 large or 2 small per ramekin
• 1 tablespoon fresh parsley roughly chopped

Instructions

• Drain the Ricotta: Place ricotta in a small sieve set over a bowl. Cover and refrigerate for at least 1 hour (up to overnight) to remove excess moisture. This keeps the baked ricotta light and prevents sogginess.
• Preheat the Oven: Preheat to 350°F. Generously butter six 1-cup oven-safe bowls or ramekins.
• Mix the Ricotta Base: In a medium mixing bowl, combine drained 2 cups whole milk ricotta cheese, 3 large eggs, 1/2 cup freshly grated parmesan cheese, 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, and Pinch ground nutmeg. Stir with a fork until smooth and creamy. The mixture should be thick but pourable.
• Assemble the Ramekins: Place 6 –12 sun-dried tomatoes packed in oil in the bottom of each prepared ramekin. Divide ricotta mixture evenly on top.
• Bake the Ricotta: Bake for 30–35 minutes, until golden brown, slightly puffed, and the edges look set. The center should no longer jiggle when gently shaken.
• Cool and Serve: Let cool for 10 minutes. Run a knife around the edge to release, then carefully invert onto serving plates. Sprinkle with 1 tablespoon fresh parsley and serve warm.

Notes

Make-Ahead: Ricotta mixture can be assembled and refrigerated up to 12 hours before baking. Bake just before serving for best texture.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Warm gently in a 300°F oven for 10–12 minutes, or microwave individual portions for 30 seconds.

Freezing: Not recommended — ricotta changes texture when frozen and reheated.

Essential Tip: Be sure to drain the ricotta. Skipping this step leads to watery, dense results instead of light, fluffy baked ricotta.

Nutrition

Serving: 1 | Calories: 222cal | Carbohydrates: 5g | Protein: 15g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 142mg | Sodium: 453mg | Sugar: 0.3g | Fiber: 0.2g | Calcium: 262mg | Iron: 1mg

Originally Published July 2011, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Baked Ricotta with Sun Dried Tomatoes appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS BAKED MASHED POTATOES RECIPE

• Far From Average: Creamy, cheesy, and packed with flavor.
  
• Sun-Dried Tomato Goodness: A fun upgrade to plain mashed potatoes.
  
• Make-Ahead Friendly: Say hello to stress-free entertaining!
  
• Golden Perfection: Bakes up golden with a crave-worthy cheesy crust.
  
• Versatile: Perfect for holidays, dinner parties, or family meals.

Baked Mashed Potatoes

Mashed potatoes are my love language… but baked mashed potatoes??? That’s a whole new level.

These are creamy, garlicky, and loaded with parmesan… and then BOOM, in comes the tangy sun-dried tomatoes. I swear, they’re like little flavor bombs hiding in every bite.

Think of it as the glamorous cousin to our classic Best Ever Mashed Potatoes and hearty loaded mashed potatoes.

Sun-dried tomato mashed potatoes baked to golden perfection have graced our holiday table more than once, but honestly, I don’t wait for a holiday to make them.

When you’re craving comfort food with a twist, this is it. You’ll be fighting for the crispy edges on top. Don’t say I didn’t warn ya!

INGREDIENT NOTES

• Yukon Gold Potatoes: Naturally creamy and buttery, they’re the best choice for mashed baked potatoes. Russets work in a pinch but will be lighter and fluffier.
  
• Butter: Unsalted gives you better control over seasoning. If you use salted butter, reduce the added salt by ¼ teaspoon.
  
• Garlic: Fresh minced garlic adds depth! Sauté just until fragrant, never brown. Garlic powder can substitute in a pinch.
  
• Milk: Whole milk makes the potatoes creamy without being too heavy. For extra richness, swap in half & half.
  
• Parmesan Cheese: Use freshly grated parmesan for the best melt and flavor. Pre-grated won’t give the same cheesy pull.
  
• Sun-Dried Tomatoes: Choose oil-packed for the best flavor and soft texture. Be sure to drain well and chop finely so they mix in evenly.
  
• Nutmeg: Just a pinch enhances the creaminess and rounds out the flavor. Don’t skip it!

VARIATIONS

Cheesy Upgrade: Stir in 1 cup shredded mozzarella or fontina with the parmesan.

Herb Lovers: Add 2 tablespoons fresh basil or rosemary to the mash for extra flavor.

Veggie Boost: Mix in sautéed spinach, mushrooms, or caramelized onions before baking.

Spicy Twist: Add crushed red pepper flakes or a pinch of cayenne to the potatoes.

Make It Rustic: Leave the skins on for more texture and color.

SERVING SUGGESTIONS

• Holiday Favorite: Pair with my Perfect Roast Turkey for Thanksgiving or Christmas dinner.
  
• Weeknight Dinner: Serve alongside balsamic glazed meatloaf or smothered chicken.
  
• Steak Night: These baked mashed potatoes are dreamy next to juicy garlic butter steak bites.
  
• Quick Option: Pair with a simple green salad and crusty bread for a cozy meatless meal.
  
• Wine Pairing: A buttery Chardonnay or smooth Merlot balances the richness.

MASHED BAKED POTATOES FAQ

I’ve made a lot of mashed potatoes in my life, and trust me… not all mashes are created equal.

Yukon Golds give you that naturally buttery base without needing loads of cream, while a touch of nutmeg adds warmth and dimension that most people can’t quite put their finger on.

Sautéing the garlic in butter before mashing brings out a sweeter, mellow flavor that melts right into the potatoes.

Over the years, I’ve learned that sun-dried tomatoes are the secret weapon. Tangy, rich, and bold enough to cut through all the creaminess.

TOOLS NEEDED

• Large Pot: For boiling potatoes evenly.
  
• Potato Ricer or Masher: A ricer makes ultra-smooth potatoes, while a masher gives a rustic texture.
  
• Large Mixing Spoon: To fold in cheese and tomatoes.
  
• 2-quart Baking Dish: Perfect size for this baked mashed potatoes recipe. It ensures even baking!
  
• Box Grater: For freshly grated parmesan.
  
• Wooden Spoon or Spatula: To sauté garlic without burning

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Mashed Potato Recipes

How to Make Nana’s Best Basic Mashed Potatoes Recipe

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Baked Mashed Potatoes with Sun-Dried Tomatoes

My Baked Mashed Potatoes with sun-dried tomatoes and parmesan cheese are a true show stopper. This recipe always receives RAVE reviews!

Course Side Dish

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 people

Calories 397cal

Author Donna Elick

Equipment

• 2 quart casserole dish
• potato masher
• box grater
• measuring spoons

Ingredients

• 3 pounds Yukon Gold potatoes peeled and cut into 1-inch chunks
• 6 tablespoons unsalted butter
• 3 garlic cloves minced (about 2 teaspoons)
• 1 cup whole milk or half milk and half half & half for a richer flavor
• 1 cup (4 ounces) parmesan cheese, grated and divided
• 3/4 cup sun-dried tomatoes packed in oil drained and chopped (about 7 ounces from an 8-ounce jar)
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon fresh ground black pepper
• Chopped parsley basil, or chives, for garnish

Instructions

• Preheat the Oven: Preheat oven to 400°F. Grease a 2-quart baking dish with butter or spray.
• Cook the Potatoes: Bring a large pot of liberally salted water to a boil. Add 3 pounds Yukon Gold potatoes and cook for 15–20 minutes, or until fork tender. Drain and set aside.
• Sauté Garlic: In the same pot, melt 6 tablespoons unsalted butter over medium heat. Add 3 garlic cloves minced (about 2 teaspoons) and sauté for 60 seconds until fragrant. Do not let the garlic brown.
• Mash the Potatoes: Return potatoes to the pot. Add 1 cup whole milk, 1 1/2 teaspoons kosher salt, 1/4 teaspoon nutmeg, and 1/4 teaspoon fresh ground black pepper. Mash with a potato masher or ricer until smooth and creamy.
• Add Mix-Ins: Stir in 3/4 cup sun-dried tomatoes packed in oil and 3/4 cup of 1 cup (4 ounces) parmesan cheese, grated and divided until well combined.
• Assemble the Dish: Transfer mashed potatoes into the prepared baking dish. Sprinkle with remaining 1/4 cup parmesan cheese.
• Bake and Finish: Bake uncovered for 20–22 minutes, until the top is lightly golden. For extra browning, broil for 2–3 minutes at the end.
• Serve: Garnish with fresh herbs and serve hot.

Notes

Make-Ahead Tips: Assemble the mashed potatoes, cover tightly, and refrigerate for up to 24 hours. Bake just before serving, adding 5–10 minutes to the cook time if cold.

Storage: Cool to room temperature. Transfer to an airtight container and refrigerate for 3–4 days.

Reheating: Microwave in 30-second bursts, stirring in a splash of milk or cream to refresh. Or reheat covered in a 350°F oven for 20–25 minutes.

Freezing: Freeze in a freezer-safe container for up to 1 month. Note: the texture of sun-dried tomatoes and parmesan may soften slightly when thawed.

Nutrition

Serving: 1 | Calories: 397cal | Carbohydrates: 46g | Protein: 13g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 46mg | Sodium: 916mg | Sugar: 4g | Fiber: 6g | Calcium: 288mg | Iron: 2mg

Originally Published November 2011, updated and republished October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Baked Mashed Potatoes with Sun Dried Tomatoes appeared first on The Slow Roasted Italian.

Enjoy this 30 minute tomato bisque soup recipe with a melty grilled cheese sandwich, toasted bread, or all on its own!  

This creamy tomato soup recipe has the best flavor, and is perfect for a chilly day. 

I’m pretty much obsessed with the velvety texture of this soup, and I love every bite of the end result. Top with some crunchy croutons, or enjoy a large bowl just like it is. 

You can also easily kick up the heat of this authentic recipe by adding a bit of cayenne pepper as a topping! The next time you’re craving soup, keep this printable recipe card handy! 

Tomato Bisque

I just can’t settle for average when it comes to my comfort foods! That’s why I always opt for this super easy tomato soup instead of the canned stuff. 

It’s thick enough to hold up to all of our favorite breads, croutons, and toasted sandwiches, but has enough flavor and body that I can enjoy a bowl for a light dinner any day of the week!

Speaking of easy dinners, I have a wholesome veggie soup and slow cooker chicken noodle soup that find their way into my dinner rotation at least once a month in the wintertime. 

And these comforting soups chicken corn chowder & gnocchi soup are cozy classics I always go back to!

These recipes are simple, soulful, and require minimal effort on your part. Win-win-win!

Ingredients & Substitutions for Easy Tomato Soup

• Onion & Garlic – Sauteeing your aromatics in butter is one of the things that sets a homemade tomato bisque recipe far apart from what you’d get in the grocery store. 
  
  That being said, I wouldn’t recommend going with dried or powdered seasonings this time around.
   
• Canned Whole Peeled Tomatoes – The liquid, too! I recommend choosing a variety with garlic and crushed red pepper for added heat and flavor. Hunt’s is my favorite – but any brand works!
  
• Vegetable Broth – Water is also acceptable but won’t add nearly as much flavor. Beef, chicken, or mushroom stock are suitable substitutes. 
  
• Heavy Cream – Can’t have a creamy soup without cream – well, actually, you can! 
  
  Substitute heavy cream with half and half, whole milk with some kind of thickener (either flour or cornstarch), or use coconut milk. 
  
  Almond milk could be used, too, but it adds sweetness. You may want to save your sugar till the end, after you taste test, to see if it’s necessary. 
  
• Optional Toppings – I always end with fresh basil, shredded parmesan, and cracked black pepper. 

How to Spice Up Tomato Soup (And Other Tips)

• Pile On The Pepper – To literally spice up this easy tomato soup, you can add your own crushed red pepper or cracked black pepper when you begin heating the tomatoes. 
  
  Those who particularly enjoy a peppery flavor may want to try added jalapeno or poblano peppers (sliced and de-seeded) as well, blending them together with the veggies and seasonings.
  
• Savory Substitutions – Did someone say bacon?? Maybe I was just thinking it, but a bit of bacon crumbled on top would be phenomenal. 
  
  You could also fry crumbled bacon bits with your aromatics (onion and garlic).
  
• Use Fresh Herbs – I use dried oregano, but fresh herbs are almost always better than the dried stuff! 
  
  You’ll need a good bit more – 3 tablespoons – to get the same intense flavor. Other herbs go well with tomato include basil (of course!), thyme, and parsley.
  
• Safety First – You’ll need a blender to get a perfectly silky smooth consistency! 
  
  If using a regular blender, not an immersion blender (which would make things easier), be incredibly careful when transferring the hot soup. 
  
  Ensure the lid is on before blending (but leave the center cap slightly open) and use a low/pulse setting. 

Storing, Freezing, & Reheating Tomato Bisque

Leftovers are good in the fridge for up to 4 days. 

Be sure to store in an airtight container and only reheat as much as you plan on eating at any one time. 

Reheating then re-chilling is the perfect recipe for bacteria and food-borne illness. And that’s not the recipe we’re making today!

Tomato bisque also freezes very well! In a good, airtight container, it’ll last you for half a year. Thaw in the fridge before reheating.

Tomato Bisque FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Soup Recipes

Easy Instant Pot Lentil Soup Recipe (25 Minutes!)

Best Ever Italian Wedding Soup (30 Minute Recipe)

Chicken Vegetable Soup (Easy Stovetop Recipe) + Video

Zuppa Toscana Soup (Olive Garden Copycat) + Video

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Easy Creamy Tomato Bisque Soup (25 Minute Recipe)

Tomato Bisque is a luxurious alternative to your average canned tomato soup. With the robust taste of whole tomatoes and hint of peppery heat.

Course Soup

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 1 cup each

Calories 213cal

Author Donna Elick

Ingredients

• 2 tablespoons salted butter
• 1 yellow onion thinly sliced
• 2 cloves garlic minced
• 1 tablespoon dried oregano
• 28 ounces Hunt’s whole peeled tomatoes garlic and crushed red pepper variety with liquid
• 1 tablespoon granulated sugar or sugar substitute
• 1 cup water or vegetable broth
• 1/2 cup heavy cream

Optional Toppings

• shredded parmesan cheese
• cracked black pepper
• fresh basil

Instructions

• Melt butter in a 2-quart (or larger) saucepan over medium heat. When butter has melted, add onions and saute for 5-7 minutes, stirring occasionally, until tender and translucent.
• Add the minced garlic and dried oregano. Stir for 30 seconds, until garlic is fragrant.
• Pour in the canned tomatoes with their liquid, plus the sugar and water, then stir to combine. Increase burner heat, bring soup to a simmer, and cook for about 10 minutes.
• Use an immersion blender to puree the soup. Alternatively, carefully transfer hot soup to a blender and puree, then return it to the pot. Add heavy cream to the pot and stir to combine.
• Serve warm, topped with optional cracked pepper, shredded parmesan cheese and/or basil.

Notes

Be careful when using a standard blender to puree hot liquid.

Nutrition

Serving: 1 | Calories: 213cal | Carbohydrates: 16g | Protein: 3g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 49mg | Sodium: 341mg | Sugar: 10g | Fiber: 3g | Calcium: 114mg | Iron: 3mg

Originally published December 2022, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Creamy Tomato Bisque Soup (25 Minute Recipe) appeared first on The Slow Roasted Italian.