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French financiers have long been near the top of my go-to dessert list. I love their golden edges and buttery, tender centers, of course, but I’m just as fond of how little fuss they require. Despite their fancy name and elegant appearance, they’re easy to make. If you can make muffins, you can make financiers!

Brown butter gives these tiny almond cakes their lovely nutty flavor, and a handful of berries, chopped nuts, or chocolate chips can turn one batch of batter into several different treats. You can also mix the batter the day before and bake the cakes when you’re ready to serve. So handy!

I’ve shared several financier variations over the years, but this is the classic French financier recipe I return to, along with tips that make it easy to adapt. And before you start wondering whether you need another baking pan: I own a financier pan, and I never use it. A regular or mini muffin pan works beautifully.

Quick Summary

• What you’re making: About 36 bite-size French almond cakes with nutty brown butter, golden edges, and a tender crumb. Enjoy them plain or add fruit, chopped nuts, or chocolate.
• What makes it easy: You can mix the batter by hand and bake the financiers in a regular or mini muffin pan. No need to find room for another baking pan!
• Plan for: About 15 minutes of prep, at least 1 hour of chilling, and 12 to 15 minutes of baking per batch, plus cooling. You can also prepare the batter the day before and refrigerate it for up to 24 hours.
• How to enjoy them: Freshly baked with coffee or tea, when the edges are still crisp and the centers are soft and buttery. They also make lovely edible gifts: let them cool completely before packing them up.

What Are Traditional French Financiers?

Financiers are small, rich cakes from France made with ground almonds, butter, and egg whites. Brown butter, called beurre noisette in French, adds another layer of nutty flavor. Fresh from the oven, financiers have a wonderful contrast between their crisp edges and soft, buttery centers.

A traditional rectangular mold gives each financier the shape of a little bar of gold, which is often linked to the cake’s name. But you don’t need a specialty pan to make financiers: they’re just as lovely in standard or mini muffin tins. More tips on choosing pans below.

Why This Recipe Works

Brown butter and almonds bring plenty of flavor to a very simple batter. The butter’s golden milk solids create that toasted aroma, so watching their color is the one technique worth taking your time with.

You add the egg whites directly to the dry ingredients without whipping them separately. A bowl and a hand whisk are all you need for mixing.

Finally, resting the batter lets the dry ingredients absorb moisture and makes the batter easier to portion. The hour in the refrigerator is part of the recipe, so plan for it before you promise anyone a financier with their coffee!

Ingredients for French Financiers

• Almond flour: finely ground almonds give the cakes their characteristic flavor and crumb. Store-bought almond flour is convenient, or you can grind whole nuts using the tips below.
• All-purpose flour: this recipe uses a small amount alongside the almond flour. Keep both; these financiers are not gluten-free.
• Granulated sugar and brown sugar: many financier recipes use powdered sugar. I prefer this combination for its flavor and texture, and it’s the blend used in the recipe below.
• Butter: measure the butter before browning it. Some water evaporates as it cooks; use the resulting brown butter rather than adding more to restore its starting weight.
• Egg whites: you’ll need 4 large egg whites, or 120 g total. Add them unwhipped; there’s no meringue to make.
• Baking powder: this version includes a small amount. Use the quantity in the card.

For flavoring, choose lemon zest, orange zest, or vanilla. You can also add a little fruit, chocolate, or chopped nuts to the individual cakes before baking.

Helpful Tips for Making French Financiers

Watch the butter rather than the clock

Use a small stainless steel saucepan so you can see the milk solids’ color against its light interior. Melt the butter over medium heat, then reduce to medium-low and keep it simmering, swirling the pan occasionally. It will bubble and foam as its water evaporates.

If the foam hides the bottom of the pan, briefly lift the saucepan off the heat and swirl it until you can see what’s happening. When the milk solids turn golden brown and the butter smells nutty, pour it into a heatproof bowl, including the golden-brown bits, to stop cooking. The color can change quickly near the end, so stay close.

Let the butter cool for about 10 minutes, until it’s no longer hot but still liquid. That’s the texture you want when you whisk it into the batter. If it has solidified, gently warm it just enough to liquefy it again.

Watch my short brown butter video below if you’d like a visual guide.

Mix the egg whites directly into the batter

Whisk the dry ingredients together, breaking up any brown sugar lumps, then add the unwhipped egg whites. The mixture will be thick and sticky at this stage. Whisk in the liquid brown butter until the batter comes together, and no oily layer remains on top. You’re combining the ingredients, not beating air into them.

Give the batter its rest

Cover and refrigerate the batter for at least 1 hour before baking. For an easy make-ahead option, mix it the day before and bake it within 24 hours. Keep it refrigerated at 40°F (4°C) or below until you’re ready to portion it.

Keep the portions bite-sized

I strongly recommend parchment paper liners for muffin cups. Financier batter is sticky, and liners make removing the cakes a breeze. If you’re using a specialty financier pan, butter and flour the molds as directed in the recipe.

A small cookie scoop makes portioning the chilled batter quick. Use about 1 tablespoon per cup, whether you’re using a mini muffin tin or a regular muffin pan. You’re still making tiny cakes, so you don’t need to fill those larger cups as you would for muffins. Different molds change the shape and can affect baking time, so watch for golden-brown edges and a set center.

Make your own ground nuts if you like

If you’re starting with whole raw nuts, toast them for extra flavor. Spread them on a baking sheet and bake at 325°F (160°C), checking often; depending on the nut and its size, this usually takes 8 to 12 minutes. Let them cool completely, then pulse them in a food processor with the recipe’s all-purpose flour until finely ground. Stop before the mixture becomes oily or turns into nut butter.

Keep nuts and almond flour in tightly sealed containers in the refrigerator, or freeze them for longer storage. Cold storage helps protect their delicate oils from turning rancid.

Flavor Variations for French Financiers

Once you’re comfortable with the classic batter, you have plenty of room to play. You can replace the ground almonds with the same amount of finely ground hazelnuts, pecans, pistachios, or walnuts and keep the rest of the formula the same. Choose unsalted nuts so their seasoning doesn’t take over the cakes.

For a citrus version, add 2 teaspoons finely grated lemon zest or 1 tablespoon finely grated orange zest to the dry ingredients. Wash the fruit well and grate only the colorful outer peel. The white pith underneath can taste bitter.

Then have fun with the toppings! Divide one batch of batter among the prepared cups and finish different rows with different fruits or nuts. These are some combinations to try:

• Almond: Apricots, cranberries, or plums
• Hazelnut: Blueberries, cherries, figs, or chocolate chips
• Pecan: Apricots, peaches, or raspberries
• Pistachio: Lemon zest, peaches, or raspberries
• Walnut: Caramelized apples, chocolate chips, or orange zest

A raspberry, a few blueberries, or two or three small, thin pieces of stone fruit are plenty for a bite-size cake. If you’d like to use dried cherries or dates, I’d chop them finely and fold them through the batter so you get a little in each bite.

For more specific combinations, try my Maple Financiers, Wild Blueberry Financiers, Maple-Roasted Fig and Hazelnut Financiers, or Fresh Cranberry and Hazelnut Financiers. During the holidays, I also love making a Black Sesame and Chocolate Financier Cake. Follow that separate recipe for its pan size and baking instructions rather than pouring this batch into a large cake pan and guessing.

I’ve also shared financier recipes in my cookbooks, Simply Citrus and French Appetizers.

Frequently Asked Questions

Do I need a special financier pan?

No. Mini muffin pans and regular muffin pans both work for this recipe. Use parchment paper liners and the tablespoon portions described above. Traditional rectangular financier molds work, too, but their size and material affect the timing.

Can I use melted butter instead of brown butter?

Yes, though brown butter is worth the extra step for classic almond financiers. I sometimes skip browning it when I’m using ingredients with a stronger flavor, such as cranberries or lemon zest. Melt the same starting amount of butter, let it cool until it’s no longer hot, and add it to the batter. The flavor will be milder.

Can I use whole eggs?

Keep the 4 egg whites (120 g) called for in this recipe. Adding the yolks changes the batter, so whole eggs aren’t a direct substitute for the whites.

How are financiers different from madeleines?

Financiers get their nutty flavor from ground nuts and brown butter, and this recipe uses egg whites. Classic madeleines use whole eggs and have a lighter, sponge-cake texture, along with their familiar shell shape. Both make a very good excuse for an afternoon baking break!

Serving and Storing French Financiers

Financiers are best on the day they’re baked, when the crispy edges and tender centers create that lovely contrast. Serve them with coffee or tea, add them to a dessert platter, or tuck a few into a little bag for an edible gift once they’re completely cool.

Store the cooled financiers in an airtight container at room temperature for up to 2 days. Their edges soften during storage, but the cakes stay tender. For the freshest texture, make the batter ahead and bake it the following day instead of baking the cakes far in advance.

You can also freeze completely cooled financiers in a freezer bag for up to 1 month. Thaw them in the refrigerator overnight or at room temperature for about 30 minutes. To refresh their edges, warm them in a 325°F (160°C) oven for 6 to 8 minutes, then let them cool before serving.

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Classic French Financiers Recipe

Tiny French almond cakes with nutty brown butter, golden edges, andtender centers. This financier recipe uses a muffin pan and includes fruit,nut, and chocolate topping ideas.

Course Dessert

Cuisine French

Keyword almond financiers, brown butter financiers, financier recipe, French almond cakes, French financiers

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 36 financiers

Author Marie Asselin

Ingredients

For the French financiers

• ½ cup butter
• 1 cup almond flour
• ½ cup all-purpose flour
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• ½ tsp baking powder
• 4 large egg whites 120 g

Flavoring options (choose one!)

• 2 tsp finely grated lemon zest (about 1 lemon)
• 1 tbsp finely grated orange zest (about 1 orange)
• 1 tbsp pure vanilla extract, or 1 tsp (5 ml) vanilla bean paste, or grated seeds from half a vanilla bean

Topping options (optional)

• Fresh raspberries, 1 per financier, or blueberries, 2 to 4 per financier depending on size
• Thinly sliced stone fruit, such as peaches, apricots, or plums, 2 to 3 small pieces per financier
• Dark chocolate chunks, 1 to 2 per financier, or dark chocolate chips, 2 to 3 per financier
• Sliced or chopped nuts

US Customary - Metric

Instructions

• Brown the butter: Melt the butter in a small stainless steel saucepan over medium heat. Continue cooking over medium-low heat, swirling occasionally. If foam hides the bottom, lift the pan briefly off the heat and swirl until you can see the milk solids. When they turn golden brown and smell nutty, immediately pour the butter and golden brown bits into a heatproof bowl. Let cool for about 10 minutes, until no longer hot but still liquid.
• Mix the batter: In a large bowl, whisk together the almond flour, all-purpose flour, granulated sugar, brown sugar, baking powder, and citrus zest, if using. Break up any brown sugar lumps. Add the unwhipped egg whites and whisk until incorporated; the mixture will be thick and sticky. Add the liquid brown butter and vanilla, if using, and whisk until the batter is fully combined, with no oily layer remaining.
• Chill: Cover the batter and refrigerate for at least 1 hour. You can prepare it the day before; keep it refrigerated and bake within 48 hours.
• Prepare the pan: Heat the oven to 350°F (175°C). Line a mini muffin pan or regular muffin pan with parchment paper liners. Alternatively, butter and lightly flour a financier pan, tapping out excess flour. Grease specialty molds even if they are made of silicone.
• Portion and bake: Scoop about 1 tablespoon of chilled batter into each prepared cup. (You can use a small cookie scoop to do this quickly.) Add a topping, if using. Bake for about 12 minutes in a mini muffin pan or about 15 minutes in a regular muffin pan, rotating the pan halfway through. Keep the portions bite size in either pan. The financiers are done when golden around the edges and set in the center; adjust the time for specialty molds as needed.
• Let the financiers cool in the pan for 10 minutes, then transfer to a rack to cool completely. Keep any remaining batter refrigerated until needed.
• STORAGE: Store completely cooled financiers in an airtight container at room temperature for up to 2 days, or freeze in a freezer bag for up to 1 month. Thaw overnight in the refrigerator or for about 30 minutes at room temperature. To refresh their edges, warm in a 325°F (160°C) oven for 6 to 8 minutes, then let cool before serving.
• NOTES: Parchment paper liners make removing financiers from muffin pans easier.

  The approximately 36-cake yield refers to bite-size, tablespoon portions, not 36 full-size muffins. Mold dimensions and portion size affect yield and baking time.

  Measure the butter before browning it and use the resulting amount; do not add more butter or water to restore its starting weight. Add the egg whites directly, without whipping them separately.

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For many of us, apple season means apple pie. Growing up, my parents took us to Île d’Orléans, just outside Québec City, to pick a huge bag of apples that my mom turned into pies, crumbles, apple butter, and all sorts of other good things. You could say apple season is embedded somewhere in my DNA, right alongside maple season!

I’ve created my own apple traditions over the years, and this apple frangipane tart is one I keep coming back to. The crust uses almond flour and all-purpose flour, and you press it straight into the pan. Then comes a buttery almond filling and a generous layer of thinly sliced apples. You get to spend your time arranging those pretty circles instead of rolling out pastry, and I’m very happy to make that trade!

I’ve topped frangipane tarts with pears, peaches, and apricots, but I return to apples most often. Apples pair so well with almonds, and they make a beautiful topping with very little fuss. A slice is lovely with an afternoon coffee, though I certainly wouldn’t object to finding one on the brunch table, either.

Quick Summary

• What you’re making: A 9-inch (23 cm) apple tart with a buttery almond crust, a tender, not-too-sweet frangipane filling, and thinly sliced apples arranged over the top.
• What makes it easy: You press the crust straight into the pan! No rolling pin needed, so you can spend a little more time making those apple circles look pretty.
• Plan for: about 25 minutes of prep and 1 hour of baking, plus cooling before slicing. The Calvados or Cognac in the filling is optional.
• How to enjoy it: A slice is lovely on its own with afternoon coffee. For dessert, add vanilla gelato or a drizzle of homemade butterscotch sauce. That last option is especially hard to resist!

Why This Recipe Works

• Almond flour in both the crust and filling gives the tart a lovely nutty flavor from the bottom up.
• The crust gets a head start in the oven before you add the filling and apples.
• Thin apple slices bake over the almond cream and do all the decorating. Overlapping circles look beautiful, but they don’t need to be perfect!

What is Frangipane

In this recipe, frangipane is a buttery almond cream made with almond flour (finely ground almonds) sugar, eggs, and butter. A small amount of all-purpose flour helps it set as it bakes. The filling starts out soft and spreadable, then becomes a tender almond layer under the apples. It’s a delicious transformation!

You may also come across frangipane made with pastry cream. That’s the version I use in my Spiced Pear Frangipane Tart, which uses a different recipe with poached pears and a rolled pastry crust. This apple tart keeps things simpler: you make the almond filling in one bowl, and you don’t have to cook pastry cream separately.

Helpful Tips for Making Apple Frangipane Tart

Choose apples that hold their shape

Cortland, Golden Delicious, and Gala work well for this tart. Peel and core the apples, then slice them about ⅛ inch (3 mm) thick. Keeping the slices fairly even helps them bake evenly, too. Thick wedges take longer to soften and won’t give you the same delicate apple topping.

Press the crust evenly into the pan

Use a 9-inch (23 cm) tart pan with a removable bottom so you can release the finished tart more easily. Work the dough across the bottom and up the sides, paying attention to the corners: it’s easy to leave a thick ridge there while the middle becomes too thin. Keep pressing it in all the way through; you don’t need a rolling pin.

Par-bake the crust

Par-baking the crust simply means giving it a first bake before adding the filling. This press-in crust bakes directly in the pan without pie weights. Once it’s ready, spread the frangipane over the bottom and add the apples.

Soften the butter for the filling

Add the melted butter to the crust; soften the butter for the frangipane. Beat it with the sugar until light and fluffy, then add the eggs one at a time. Once the flours go in, mix just until everything comes together. The filling should be easy to spread across the prebaked shell. Smooth out the top of the frangipane using an offset spatula, a regular knife, or the back of a spoon before adding the apples.

Arrange the apples from the outside in

Start with a ring of overlapping slices near the edge of the tart, then work toward the center. Use smaller slices to fill the middle. Spread the apples over the filling rather than piling them deeply in one spot. The finished tart will still look lovely.

Look at the center before taking the tart out

The filling should be puffed and firm in the center, with golden edges. Check the frangipane between the apples rather than judging only by the color of the crust. Let the tart cool completely before cutting so the filling can settle, and the slices hold together.

Brush on an optional apricot glaze

For a finishing shine, I like to brush the baked apples with a thin layer of warmed apricot jam. Warm the jam just until it becomes fluid enough to brush, then gently sweep it over the apples with a pastry brush. If your jam has large fruit pieces, strain it first for a smoother glaze. It’s completely optional, but it gives those apple slices such a pretty pastry-shop finish!

Apple Frangipane Tart FAQ

Can I leave out the Calvados or Cognac?

Yes! Calvados, an apple brandy, adds another layer of apple flavor, while Cognac brings a different aromatic touch. Either is optional: simply leave it out if you prefer. The apples and almond extract still give the tart plenty of flavor.

Can I use almond paste instead of almond flour?

Use almond flour for this recipe. Almond paste is a sweetened mixture, so swapping it in would change both the filling’s sweetness and consistency. The crust also needs the dry almond flour called for in the recipe.

Is this tart gluten-free?

It contains all-purpose flour in both the crust and filling, so it isn’t gluten-free. The almond flour adds nutty flavor, but it doesn’t replace all the wheat flour.

Can I make the tart ahead?

For the best crust texture, bake the tart the day you plan to serve it, then let it cool completely so it’s easier to slice. This tart is best served at room temperature, or slightly warm. See my storage instructions below for leftovers.

Serving and Storing Apple Frangipane Tart

I usually serve this tart with vanilla bean gelato, but after trying it with homemade butterscotch sauce, I’m afraid I may not be able to turn back! The tart itself isn’t too sweet, so the drizzle makes it more decadent. It’s especially tempting on a cool fall evening!

Let the tart cool completely, then use a very sharp knife to cut clean slices. Serve it at room temperature, or gently rewarm individual slices if you like them warm with gelato.

Enjoy this tart the day it’s baked. Cover leftovers and keep at room temperature for up to 2 days. The crust gradually softens as it sits, so plan to eat it fresh for the crispest crust.

More Recipes for Frangipane Lovers

For another fruit-and-almond tart with a press-in crust, try my Honeyed Fig Frangipane Tart, pictured below.

If you’re in a chocolate mood, my Pear and Chocolate Frangipane Galette tucks its filling into a freeform pastry crust.

For a very different way to enjoy a nutty filling, try Easy Pistachio Croissants.

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Apple Frangipane Tart

A buttery press-in almond crust, a not-too-sweet frangipane filling, and thinly sliced apples make this apple tart an elegant fall dessert. Serve it on its own or with butterscotch sauce.

Course Dessert, Snack

Cuisine French-Inspired

Keyword apple almond tart, apple frangipane tart, apple tart with frangipane, French-inspired apple dessert, press-in tart crust

Prep Time 25 minutes minutes

Cook Time 55 minutes minutes

Servings 1 tart, 9 inch (23 cm)

Author Marie Asselin

Ingredients

For the crust

• 1 ½ cups almond flour
• ¾ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ tsp kosher salt, or fine sea salt
• ¼ cup unsalted butter, melted
• 1 egg, lightly beaten

For the frangipane and apple filling

• ¾ cup granulated sugar
• ½ cup butter at room temperature
• 2 eggs
• 2 tbsp Calvados or Cognac (optional)
• ½ tsp almond extract
• 1 cup almond flour
• ¼ cup all-purpose flour
• 3 apples, peeled, cored, and sliced ⅛ inch (3 mm) thick, such as Cortland, Golden Delicious, or Gala

For the optional glaze

• Apricot jam, warmed, as needed

US Customary - Metric

Instructions

• Prepare the pan: Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) tart pan with a removable bottom.
• Make the crust: In a large mixing bowl, whisk together the almond flour, all-purpose flour, sugar, and salt. Add the melted butter and beaten egg, then stir until the dry ingredients are fully incorporated. Transfer to the prepared pan and use your hands to press the mixture evenly over the bottom and up the sides. Bake for 20 minutes.
• Make the frangipane: In the bowl of a stand mixer, or in a large bowl if using a hand mixer, beat the softened butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating to incorporate each one. Mix in the Calvados or Cognac, if using, and the almond extract. Add the almond flour and all-purpose flour and mix just until combined.
• Assemble the tart: Spread the frangipane evenly in the prebaked tart shell. Arrange the apple slices in overlapping circles, working from the outside toward the center, until the filling is covered.
• Bake for about 35 minutes, until the center of the tart is puffed and firm and the edges are golden.
• Glaze and cool: For an optional finishing shine, warm a little apricot jam until fluid enough to brush. Strain out any large fruit pieces, then use a pastry brush to gently brush a thin layer over the baked apples while the tart is still warm. Let cool completely before slicing.
• SERVING: Use a very sharp knife to slice the cooled tart. Serve at room temperature, or gently rewarm individual slices. Serve with vanilla gelato, salted caramel gelato, maple gelato, or butterscotch sauce if desired.
• STORAGE: This tart is best the day it’s baked. Cover leftovers and keep at room temperature for up to 2 days. The crust softens slightly over time.

Disclosure Notice: This site participates in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Apple Frangipane Tart appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

White bolognese is a mellow, creamy meat sauce with the satisfaction of a slowly simmered ragù and the fennel flavor I’ve come to associate with this tomato-free variation. My ragù bianco combines ground veal and pork with pancetta and mild Italian sausage, then finishes with a little lemon juice. Tossed with pasta and Parmigiano-Reggiano, it’s a sauce I love to have in my repertoire alongside my tomato-based Bolognese.

I first encountered white bolognese at my favorite restaurant in Québec City a few years ago. I loved its delicate flavor: meaty and satisfying, yet sophisticated. After enjoying it again at a restaurant in Rome serving Puglian cuisine, I became convinced I had to develop my own recipe, if only to enjoy it whenever the craving surfaced. White bolognese still feels like a niche dish compared with the familiar red sauce, which makes me all the happier when I find it on a menu.

My dish of Tonnarelli Ragu Bianco, in Rome:

When I wanted to make it at home, I searched through my extensive collection of Italian cookbooks, including The Silver Spoon, but couldn’t find a recipe for white bolognese. To develop my version, I built on the flavors I remembered, drawing on techniques from my reference books and the ones I use for my other meat sauces.

Like my Bolognese sauce, this recipe takes a couple of hours to make: start with careful browning, let it simmer gently, then toss it with the pasta in a skillet, and you’re in for an amazingly comforting treat.

What’s Ragù Bianco?

Ragù bianco is an Italian meat sauce made without tomatoes. “Bianco” means “white,” referring to the absence of tomato rather than a bright white color. You’ll often see this white version of ragù called white bolognese in English, with recipes that vary by cook and region across Italy.

Tomato-free meat sauces have a long history in Italian cooking. Pellegrino Artusi’s nineteenth-century recipe for maccheroni alla bolognese, reproduced by Casa Artusi, includes veal, cured pork, butter, vegetables, a little flour, and broth, with no tomato. Today, ragù bianco describes a style of sauce rather than one fixed recipe, with room for different combinations of meat and seasonings.

How this White Ragù Compares with my Bolognese Sauce

My Authentic Bolognese Sauce is a long-time favorite on this site: a slowly simmered, tomato-based meat sauce made with beef, veal, or a combination of the two. If you’ve made it, you’ll recognize some of the techniques in this white ragù.

Both recipes start with finely chopped vegetables and pancetta, then add the meat gradually so it can brown properly. Both use dry white wine and milk, and both simmer until the sauce is thick and creamy. White wine and dairy aren’t exclusive to white bolognese!

The differences go beyond leaving out the tomatoes. My Bolognese uses beef, veal, or a mix, plus carrots and beef broth. This white ragù uses veal, pork, and mild Italian sausage, plus onion, celery, and chicken stock, with no carrots. Crushed fennel seeds are part of the flavor I associate with white bolognese. I use them alongside either dried Italian seasoning or dried rosemary, then stir in lemon juice at the end.

Simmer the white sauce for about 1 hour after the initial cooking and browning. Give yourself time for those early stages, too: they’re essential, not something to rush through before the timer starts.

Helpful Tips for Making White Bolognese

Add the meats in stages

Start with the veal and break it up with a wooden spoon as it cooks. Let it brown before adding the pork, then cook the pork the same way before adding the sausage meat. Adding the meats gradually helps excess liquid evaporate so the meat browns instead of steaming.

Once all the meat is cooked, give it another 10 minutes, stirring occasionally. You’re looking for browning on the meat and golden bits sticking to the bottom of the pot. Keep an eye on it and lower the heat if needed so it doesn’t burn.

Keep the pieces small

Mince the onion and garlic, and finely dice the pancetta and celery. Break up the ground meats as you add them, rather than leaving large lumps. Crush the fennel seeds before adding them to the pot. Prepare all the ingredients before you begin cooking.

Remove the casings from the mild Italian sausages. The recipe uses both sausage meat and plain ground pork.

Keep the additions in order

Use dry white wine to deglaze the pot, scraping up the browned bits with your wooden spoon. Stir and scrape the bottom, then let the wine evaporate for about 2 to 3 minutes. Stir in the cornstarch, then the chicken stock, whole milk, dried seasoning, and remaining salt. My recipe adds the cornstarch directly at this stage; no separate slurry is needed.

Let the texture tell you when it’s ready

Simmer the ragù over very low heat with the pot half-covered, stirring every 20 minutes. At the end of the simmer, it should be creamy and thick, like oatmeal. Push the sauce to one side of the pot: no separate liquid should pool in the space you’ve cleared. That’s the useful visual check to make before moving on to the pasta.

Taste and adjust the seasoning, then stir in the lemon juice. Add the lemon at the end of the sauce’s cooking time, before finishing the pasta in the skillet.

Measure the sauce for the pasta you’re cooking

For each person, allow about 3 oz (85 g) dry pasta and ½ cup (125 ml) white bolognese sauce. Multiply those amounts by the number of people you’re serving. You don’t need to cook enough pasta for the whole batch of sauce just because you’ve made a full pot.

Use long pasta or chunky short shapes

White bolognese works with any long pasta, as well as chunky short shapes such as rigatoni. Whichever you choose, finish the pasta in the skillet with the sauce so it’s evenly coated with the creamy ragù.

Stir the Parmesan into the sauce

Warm the amount of sauce you need in a nonstick skillet. For each serving, stir in 1 tablespoon (15 ml) finely grated Parmigiano-Reggiano cheese and let it melt into the ragù. It makes the sauce even more savory and creamy.

Finish the pasta in the skillet

Cook the pasta in a large pot of salted water for 1 minute less than the package directions so they’re very al dente. Transfer the pasta directly to the skillet with tongs or a slotted spoon, keeping the cooking water in the pot. Add 2 tablespoons (30 ml) reserved pasta water per serving, then bring everything to a gentle simmer and toss to coat.

Pasta cooking water also plays an important role in my cacio e pepe, although the cooking method is different. Serve immediately in warm bowls, with more Parmigiano-Reggiano, fresh herbs such as rosemary or basil, and some freshly ground black pepper if you like.

For another creamy pasta with a more pronounced lemon flavor, try my spaghetti al limone. You’ll find more dinner ideas in my collection of Italian pasta dishes.

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White Bolognese Sauce Recipe (Ragù Bianco)

This white bolognese sauce combines veal, pork, pancetta, and mild Italian sausage with fennel, white wine, and milk. A gentle simmer and a final touch of lemon create a mellow, creamy ragù to toss with any pasta, plus plenty of Parmigiano-Reggiano.

Course Main Course, Sauce

Cuisine Italian

Keyword ragu bianco, tomato-free meat sauce, veal and pork ragu, white bolognese, white bolognese pasta, white bolognese sauce, white ragu

Prep Time 30 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Servings 12 servings

Author Marie Asselin

Ingredients

• 2 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 1 small onion, minced
• 2 celery stalks, finely diced
• 2 garlic cloves, minced
• 1 tsp fennel seeds, crushed
• 1 tsp kosher salt, divided, or fine sea salt
• 4 oz pancetta, finely diced
• 1 lb ground veal
• 1 lb ground pork
• 2 mild Italian sausages, casings removed and discarded (about 7 oz/200 g)
• ½ cup dry white wine
• 1 tbsp cornstarch
• 2 cups chicken stock
• 1 cup milk
• 1 tsp dried Italian seasoning, or ½ tsp (2.5 ml) dried rosemary
• Juice of ½ lemon, about 2 tbsp (30 ml)

For Serving

• Dry pasta, about 3 oz (85 g) per serving
• Finely grated Parmigiano-Reggiano, 1 tbsp (15 ml) per serving, plus more for serving
• Fresh basil leaves, optional

US Customary - Metric

Instructions

• In a large stainless steel pot over medium heat, heat the olive oil and butter until the butter is melted. Add the onion, celery, garlic, crushed fennel seeds, and ½ tsp (2.5 ml) of the salt. Cook, stirring often, until the vegetables are softened, about 5 minutes. Add the pancetta and cook until golden and crisp, about 10 minutes.
• Add the ground veal and cook, breaking it up with a wooden spoon, until well browned. Add the ground pork and cook the same way, breaking it up as it cooks. Add the sausage meat and cook, breaking it up, until no pink remains. Adding the meats gradually allows excess liquid to evaporate so the meat browns instead of steaming.
• Continue cooking all the meat for another 10 minutes, stirring occasionally, to allow it to caramelize and develop crisp, golden bits on the bottom of the pot. Watch carefully and reduce the heat as needed to prevent burning.
• Pour in the white wine and scrape the bottom of the pot with a wooden spoon to loosen the browned bits. Stir and scrape until the wine has evaporated, about 2 to 3 minutes.
• Stir in the cornstarch, then add the chicken stock, milk, dried Italian seasoning or rosemary, and remaining ½ tsp (2.5 ml) salt. Bring to a boil, then immediately lower the heat to its lowest setting.
• Half-cover the pot and simmer gently for 1 hour, stirring every 20 minutes. The ragù is ready when it is rich, creamy, and thick like oatmeal. No separate liquid should pool when you push the sauce to one side of the pot. Taste and adjust the seasoning, then stir in the lemon juice.
• SERVING: For each serving, allow about 3 oz (85 g) dry pasta and ½ cup (125 ml) ragù bianco.
• Warm the amount of sauce you need in a large saute pan or skillet. Stir in 1 tbsp (15 ml) finely grated Parmigiano-Reggiano per serving until the cheese melts and the sauce is creamy and silky.
• Cook the pasta in generously salted water for 1 minute less than the package directions. Transfer it directly to the pan with tongs or a slotted spoon; do not drain or rinse it. Add 2 tbsp (30 ml) pasta cooking water per serving and toss well. Bring to a gentle simmer, stirring to coat the pasta evenly.
• Serve immediately in warm bowls. Top with fresh basil leaves, if desired, and a final sprinkle of Parmigiano-Reggiano.

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In Italy, I’ve often encountered cakes served at breakfast. Although that’s not a daily habit I’d bring home, I find the beautiful lineups of cakes at hotel breakfast buffets pretty hard to resist! With all its apples, this Italian apple cake, or torta di mele, fits right into those spreads. On special occasions—or simply when there’s cake left over—I’m happy to give a slice a spot at the breakfast table. The generous amount of fruit certainly helps make my case.

A very tempting breakfast spread of homemade cakes and pastries in Sicily. Torta di Mele is featured in the middle cake dome!

Torta di mele simply means “apple cake,” and plenty of family versions are worth exploring. My version is adapted from Il Cucchiaio d’Argento, my longtime Italian reference for authentic, unfussy recipes, whose classic cookbook is published in English as The Silver Spoon. Here, apples, lemon, and vanilla come together in a delightfully tender butter cake. There’s no cinnamon: I love baking with apples, but in my book, they don’t always have to be paired with spices.

The apples get two jobs in this recipe: small pieces go into the batter, while slices go over the top. You’ll do a little dicing and slicing, but you’ll finish decorating the cake before it even goes into the oven. Arrange those slices in overlapping circles, sprinkle on the sugar, and that’s it. No frosting to make! You can add a dusting of powdered sugar just before serving, if you’d like, but those circles of apple slices are plenty pretty on their own.

And if cake at breakfast isn’t for you, there’s always merenda, the Italian afternoon snack. Torta di mele has a place there, too. Breakfast, an afternoon break, dessert: I’ll leave the timing up to you 😉

VIDEO: Italian Apple Cake (Torta di Mele)

Bake with me! In the video below, I’ll walk you through making this torta di mele. Keep the recipe card handy for the quantities and full instructions.

Helpful Tips for Making Italian Apple Cake

Start with firm apples

Cortland, Golden Delicious, and Honeycrisp all work for this recipe, as does any other firm apple variety that holds its shape during baking. You can use a combination, too. Peel and core the apples, then divide them between the batter and the topping.

Give the apples two different cuts

Set out two bowls before you start cutting. Dice about two-thirds of the prepared apples into small pieces for the batter, then cut the rest into thin slices for the top. Toss each portion with some lemon juice and keep them separate. A little organization now, and you won’t have to fish out the slices later!

Arrange the slices in slightly overlapping circles over the batter. I like to finish with coarse cane sugar for its slightly caramelized flavor. No coarse sugar? Use the same amount of granulated sugar instead.

Aim the toothpick between the apples

Here’s the detail to keep in mind when you check for doneness: insert the toothpick into the cake crumb between the apples. You’re checking for wet batter. Piercing an apple can leave moisture on the toothpick even when the cake itself is baked. Start checking at 45 minutes; the cake takes approximately an hour to bake.

If the top is coloring too quickly, loosely cover it with foil. If it’s still pale toward the end of baking, increase the oven temperature to 375°F (190°C) for the final 10 minutes to help it brown. Keep checking the cake crumb: the toothpick should come out without wet batter attached.

Let the cake cool before removing the ring

Leave the cake in its 9-inch (23 cm) springform pan on a rack for 20 minutes before loosening the sides and releasing the ring. Then let it cool completely to room temperature. This cake has a very tender crumb, so waiting until it’s completely cool before cutting will give you neater slices.

If you’re using powdered sugar, dust it over the cake just before serving. It quickly dissolves on the moist apple topping, so that pretty finish won’t last long!

How to store Italian apple cake

Keep the cake under a dome at room temperature for up to one day. For longer storage, wrap it tightly and refrigerate it for up to four days. Bring slices back to room temperature to serve.

You can also freeze the whole cake or well-wrapped slices for up to two months.

More Apple and Italian Cakes to Bake

If you’re in an apple-baking mood, my Tatin Cake with maple caramel is another way to let the fruit take center stage. You can also browse my apple cake recipes for your next baking project. If you’d like to keep exploring Italian baking, more Italian cake recipes are waiting for you, too.

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Italian Apple Cake Recipe (Torta di Mele)

Lemon, vanilla, and apples inside and on top: this Italian apple cake lets the fruit do the decorating. Serve it forbreakfast, an afternoon treat, or dessert.

Course Breakfast, Brunch, Dessert

Cuisine Italian

Keyword Apple Cake, italian apple cake, italian apple cake recipe, Italian breakfast cake, torta di mele

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Servings 10 servings

Author Marie Asselin

Ingredients

• 2 lb firm apples (about 5 medium apples, see note)
• 1 lemon, zest finely grated (about 2 tsp/10 ml), juice reserved separately
• 2 cups all-purpose flour
• 2 tsp baking powder
• ¼ tsp kosher salt, or fine sea salt
• ½ cup unsalted butter at room temperature, plus more for the pan
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp pure vanilla extract
• ½ cup whole milk
• 2 tbsp coarse cane sugar, for sprinkling over the cake, or additional granulated sugar

To Serve

• Powdered sugar (optional)

US Customary - Metric

Instructions

• Preheat the oven to 350°F (175°C) with a rack in the middle. Butter a 9-inch (23 cm) springform pan and line the bottom with a round of parchment paper.
• Peel and core the apples. Cut about two-thirds of the prepared apples into small pieces and transfer to a bowl. Cut the remaining apples into thin slices for the top of the cake, and transfer to a second bowl or a plate. Toss the diced apples with half of the lemon juice and toss the sliced apples with the remaining juice.
• In a bowl, whisk the flour, baking powder, and salt together. In another bowl, beat the butter, sugar, and lemon zest for 2–3 minutes, until light. Add the eggs one at a time, beating well and scraping the bowl between additions. Beat in the vanilla.
• On low speed, mix in one-third of the dry ingredients, then half the milk. Repeat, ending with the remaining dry ingredients. Stop as soon as the batter is combined. Fold the diced apples into the batter.
• Spread the batter in the pan and level with a spatula. Arrange the sliced apples over the top in slightly overlapping circles. Sprinkle the coarse cane sugar (or extra granulated sugar) on top.
• Bake for approximately 60 minutes, checking from 45 minutes. If the top of the cake colors too quickly, cover loosely with foil. The cake is done when a toothpick inserted into the crumb between the apples comes out without wet batter attached.
• Cool the apple cake on a rack for 20 minutes, then loosen the sides and release the ring. Let cool completely to room temperature. Dust lightly with powdered sugar just before serving, if desired.
• STORAGE: You can keep the cake at room temperature under a dome for up to a day. Beyond that, wrap tightly and refrigerate for up to 4 days, bringing slices back to room temperature to serve. You can also freeze the whole cake or well-wrapped slices for up to 2 months.
• NOTE: You can use any variety of firm apples such as Cortland, Golden Delicious, Honeycrisp, or a combination.

Video

https://youtu.be/Fyho7Gt5xYQ

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Cakes salés, or savory cakes, are an apéro staple in France. These easy savory loaves are usually sliced and served alongside other small bites, such as olives, cured meats, cheese, and something crunchy, with a glass of bubbly wine or rosé.

French savory cake can be made in countless ways, but I like mine cheesy and filled with ingredients that bring a mix of flavors and textures. I’ve been making a simple ham and cheese savory cake for years, but for my cookbook, French Appetizers, I created a more luxurious version with caramelized fennel, lemon, and Comté cheese. That recipe caught the eye of the Washington Post, which mentioned my book and included a version of my recipe in their article.

What Is French Savory Cake (Cake Salé)?

Cake salé literally means “savory cake.” Unlike a sweet loaf cake, it’s made with ingredients such as cheese, herbs, vegetables, olives, and sometimes ham or other cured meats.

The texture falls somewhere between a tender quick bread and a dense, moist cake. It isn’t meant to rise dramatically or have the airy crumb of sandwich bread. Instead, a good savory cake should be tender, flavorful, and sturdy enough to slice and eat by hand.

In France, cake salé is especially popular for l’apéro, but it’s also practical for picnics, brunches, buffets, and casual lunches because it travels well and tastes great warm or at room temperature.

The French Savory Cake featured in my cookbook, French Appetizers:

How to Customize a Savory Cake

One of the best things about savory cake is how adaptable it is. You can use almost any flavorful cheese and pair it with ham, bacon, olives, fresh or dried herbs, caramelized vegetables, sun-dried tomatoes, nuts, or other add-ins you love. The trick is restraint. Too many additions can weigh down the batter and make the flavors compete with one another.

A simple formula is to choose one cheese, one protein, and one or two mix-ins.

For this version, I use Gruyère or Comté for nutty cheesiness, ham for a salty, savory element, and olives for a briny bite.

You can easily adapt that formula. Try aged cheddar instead of Gruyère, swap the ham for bacon, or use roasted vegetables, herbs, or nuts as your mix-ins. For a meat-free savory cake, simply omit the ham and replace it with a vegetable filling such as cooked asparagus or chopped spinach.

How to Serve French Savory Cake

For a traditional French-style apéro or cocktail hour, cut the cake into slices or small pieces and serve it with olives, charcuterie, cheese, crackers, and a glass of wine.

If you’re putting together a larger homemade apéro spread, savory madeleines, pissaladière, and fried olives all work beautifully alongside it.

Savory cake is also easy to pack for a picnic, and a slice with a crisp green salad makes a simple lunch. Because it’s just as good at room temperature as it is warm, there’s no need to worry about serving it straight from the oven.

Make-Ahead, Storage, and Freezing

French savory cake is a great make-ahead recipe because its flavor continues to develop as it rests. In fact, it’s often even better the next day.

Let the cake cool completely before wrapping it tightly. It can be refrigerated for up to 1 week.

You can also freeze the whole cake or individual slices for up to 1 month. Wrap them well and store them in an airtight freezer bag or container to prevent the cake from drying out.

Serve the cake at room temperature, or warm it in a 300°F (150°C) oven for about 10 minutes before serving.

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French Savory Cake (Cake Salé) with Ham, Cheese, and Olives

This classic French savory cake (cake salé) is a moist, tender loaf packed with ham, aged cheese, and olives. Serve it warm or at room temperature for l’apéro, picnics, brunch, or an easy make-ahead appetizer.

Course Appetizer

Cuisine French

Keyword cake salé, French savory cake, ham and cheese savory cake, savory cake

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 1 loaf cake (see note for other size options)

Author Marie Asselin

Ingredients

• 1 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp Herbes de Provence
• ½ tsp kosher salt or fine sea salt
• ½ tsp freshly ground black pepper
• 4 eggs
• ½ cup plain yogurt
• ¼ cup extra-virgin olive oil
• 1 cup grated Comté, Gruyère, or aged cheddar cheese (4 oz)
• ¾ cup diced cooked ham (3.5 oz)
• ¾ cup pitted green or black olives (3 oz)

US Customary - Metric

Instructions

• Preheat the oven to 350°F (175°C). Grease a 9 x 5-in (23 x 12 cm) loaf pan. Line the bottom and the two long sides of the pan with a sling of parchment paper.
• In a large mixing bowl, whisk together the flour, baking powder, herbes de Provence, salt, and pepper.
• In a second bowl, whisk together the eggs, yogurt, and olive oil until smooth.
• Pour the wet ingredients over the dry ingredients and stir with a spatula just until combined. Avoid overmixing. Fold in the cheese, ham, and olives.
• Transfer the batter to the prepared loaf pan and smooth the surface.
• Bake until the cake is puffed and golden and a toothpick inserted in the center comes out clean, about 45 minutes.
• Let the cake cool in the pan for 15 minutes. Run a knife around the edges if necessary, then use the parchment sling to lift the cake out of the pan. Transfer to a wire rack and let cool completely.
• Slice and serve at room temperature, or warm in a 300°F (150°C) oven for about 10 minutes before serving.
• MAKE-AHEAD AND STORAGE: This French savory cake is even better after it has had time to rest. Let it cool completely, wrap tightly, and refrigerate for up to 1 week. It can also be frozen for up to 1 month.

Notes

Using Greek yogurt: Regular plain yogurt works best because of its looser consistency. If using thick Greek yogurt, mix approximately 3 parts yogurt with 1 part milk before measuring it for the recipe.

For the best rise: This is naturally a fairly dense, moist cake rather than a tall, airy loaf. Whisk the wet ingredients thoroughly before combining them with the dry ingredients, mix the batter only until combined, and make sure your baking powder is fresh.

Other pan sizes: You can divide the batter between two small loaf pans (about 6 x 3.5-in / 15 x 9 cm) and bake for about 25 minutes. You can also bake the batter in a standard muffin pan lined with parchment paper cups for about 20 minutes, or until lightly golden and cooked through.

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This fresh tomato sauce recipe is one of those recipes that instantly smells like late summer to me. Put a pot of ripe tomatoes on the stove with olive oil, onion, garlic, and basil, and suddenly the whole kitchen smells warm, sweet, and intensely tomato-y.

I originally created this recipe around one very practical question: what do you do with five pounds of ripe tomatoes? It’s a question I still ask myself every summer. I come home from the farmers market with a box that seemed reasonable when I bought it, only to realize that ripe tomatoes have a very short window between perfect and please use me immediately.

Making homemade tomato sauce with fresh tomatoes is one of my favorite ways to use them. You can eat some right away, freeze the rest, and use it for pasta, gnocchi, meatballs, lasagna, pizza, or simply spoon it onto toasted bread with mozzarella.

Despite what you may have heard, you don’t need San Marzano tomatoes to make a good fresh tomato sauce!

Roma, San Marzano, and other Italian tomatoes are wonderful because they’re fleshy and have relatively little juice, so they cook down quickly. But they’re certainly not your only option. The sauce pictured in this post was made with big beef tomatoes—much juicier than Romas, but beautifully ripe and full of flavor. They simply needed a little more time on the stove.

That’s really the rule I follow now: choose ripe, flavorful tomatoes and adjust the cooking time to the tomato. A fleshy paste tomato will reduce quickly. A juicy beefsteak, beef, heirloom, or garden tomato will need more time. All of them can produce an excellent sauce.

I also keep the flavorings deliberately restrained in my recipe. Onion, garlic, salt, and fresh basil give this sauce plenty of flavor while keeping it versatile. It makes a lovely fresh tomato pasta sauce as-is, but because it isn’t heavily seasoned, it’s also a great starting point for many other dishes.

In my recipe, tomato paste and white wine are supporting players rather than absolute necessities. Tomato paste is particularly helpful when you’re working with juicy tomatoes because it adds body and concentrated tomato flavor. White wine is useful for loosening the caramelized tomato paste from the bottom of the pot, but broth or water works too—and if you don’t use tomato paste, you may not need to deglaze the pot at all.

Once the sauce is cooked, you have one final choice: leave it rustic and chunky, or blend it into a smooth tomato sauce. Both versions start from exactly the same recipe.

How to Make Fresh Tomato Sauce with Fresh Tomatoes

At its simplest, making fresh tomato sauce means peeling ripe tomatoes, cooking them with a flavorful aromatic base, then simmering them uncovered until enough of their natural water has evaporated to create a thick sauce.

For this recipe, I soften onion and garlic in olive oil, add a small amount of tomato paste if I want extra body, deglaze the pot, then add the chopped fresh tomatoes. From there, the tomatoes do most of the work.

The most important part isn’t following an exact simmering time. It’s learning to recognize when the sauce has reduced enough.

Quick Summary: Start with ripe tomatoes—almost any variety will work. Peel them, chop by hand or pulse in a food processor, then simmer uncovered with a simple aromatic base until the excess water evaporates. Season in stages, finish with fresh basil, and leave the sauce chunky or blend it smooth.

What Are the Best Tomatoes for Fresh Tomato Sauce?

Italian tomatoes are convenient for sauce, but ripeness and flavor matter more than pedigree.

Roma, San Marzano, and other plum or paste tomatoes are especially well suited to sauce because they have lots of flesh compared with their quantity of seeds and juice. That means you get more finished sauce per pound of tomatoes and don’t need to simmer them for as long.

But don’t pass up beautiful tomatoes just because they’re the “wrong” variety.

Beefsteak tomatoes, beef tomatoes, field tomatoes, and heirloom tomatoes can all make delicious fresh tomato sauce. They’re generally juicier than paste tomatoes, so they’ll simply need more time to reduce.

The batch pictured here was made with beef tomatoes. They released quite a bit of liquid at first, but after simmering, they produced a thick, flavorful sauce.

If you have a choice, look for tomatoes that feel heavy and ripe but still have plenty of dense flesh. And most importantly, start with tomatoes that actually taste good. If a tomato is bland before it goes into the pot, cooking won’t magically give it the flavor of a perfect summer tomato.

Do You Need to Peel and Seed Tomatoes to Make Sauce?

For this fresh tomato sauce recipe, I peel the tomatoes but don’t seed them.

Tomato skins don’t completely disappear as they cook. Especially in a chunky sauce, they can separate from the flesh and turn into little curled pieces. Removing them gives the finished sauce a softer, more polished texture.

Fortunately, peeling ripe tomatoes is easy. Score a shallow X in the bottom of each tomato, then bring a large pot of water to a boil and blanch the tomatoes just until their skins begin to loosen. The skins should slip right off.

I don’t discard the seeds or juice, though. Once the tomatoes are peeled, I keep everything—the flesh, seeds, pulp, and juices.

Yes, juicy tomatoes will take a little longer to reduce this way. But I’d rather keep all the tomato flavor in the pot and control the final consistency through simmering.

Start by scoring a shallow X in the bottom of each tomato:

Blanch the tomatoes in boiling water just until the skins begin to loosen:

You’ll know they’re ready when the skin starts pulling away around the cuts:

Once they’re cool enough to handle, peel the skins away with your fingers or a small knife:

The tomatoes are now ready to chop and turn into sauce:

How Long Should Fresh Tomato Sauce Cook?

There isn’t one universal cooking time because fresh tomatoes vary enormously in water content.

Paste tomatoes such as Roma or San Marzano may produce a thick sauce in about 20 to 30 minutes. Beefsteak, heirloom, or especially juicy garden tomatoes may need 45 minutes or longer.

That’s why I judge fresh tomato sauce primarily by what it looks like rather than by the clock.

Look at the sauce before stirring it after it has simmered for a few minutes. At the beginning of the cooking process, you’ll see a noticeable layer of watery tomato juice surrounding and covering the tomato pulp.

As the sauce cooks uncovered, more and more of that water evaporates. You’ll gradually see less liquid pooling on the surface and more of the tomato pieces emerging through it.

When only a thin layer of liquid remains, and the sauce looks thick rather than watery, it’s ready.

Pro Tip: Keep the pot uncovered. You’re trying to encourage evaporation. Covering the sauce traps the steam you’re trying to get rid of.

Helpful Tips for the Best Fresh Tomato Sauce

Why salt is so important in tomato sauce

If homemade tomato sauce tastes flat, my first instinct isn’t to reach for sugar. It’s to check the salt.

Salt doesn’t just make tomatoes taste salty. Proper seasoning brings their sweetness, acidity, and aroma into sharper focus. Even gorgeous ripe tomatoes can taste strangely muted when they’re underseasoned.

The important thing with a sauce that reduces considerably is when you add the salt.

I like to season lightly when the tomatoes go into the pot, then adjust the seasoning once the sauce has finished reducing. As the sauce cooks, water evaporates, but the salt stays behind, so adding all the salt at the beginning can leave you with an oversalted sauce by the end.

Once the sauce has thickened, taste it again. This final seasoning adjustment can make a surprisingly big difference.

Do you need tomato paste in fresh tomato sauce?

No. Tomato paste is optional.

I like adding a tablespoon when I’m using particularly juicy tomatoes because it helps give the sauce more body and adds concentrated tomato flavor without requiring an excessively long cooking time.

After the onion and garlic have softened, add the tomato paste and cook it briefly. It will darken slightly and may start sticking to the bottom of the pot. That’s exactly when you want to deglaze.

If you’re using fleshy Roma or San Marzano tomatoes and your sauce is already reducing beautifully, you can leave the tomato paste out.

Why add white wine to tomato sauce?

White wine is optional, too.

Its most practical purpose in this recipe is to deglaze the pot after the tomato paste has cooked.

Once tomato paste begins caramelizing on the bottom of the pan, pouring in a little liquid releases those concentrated, flavorful bits so they become part of the sauce rather than staying stuck to the pot.

I like dry white wine because it adds a subtle extra layer of flavor, but there’s absolutely no reason to open a bottle just for this recipe. Vegetable broth or water can accomplish the same thing.

If you omit the tomato paste and nothing has stuck to the bottom of the pot, you can skip the deglazing step.

Pro Tip: Deglaze when the tomato paste has turned a deeper rusty red. Don’t wait until the bits on the bottom become dark brown or burnt.

Can you use a food processor to chop fresh tomatoes?

Absolutely. It’s especially useful when you’re making a double or triple batch.

After peeling the tomatoes, work in batches and pulse them briefly in the food processor. You’re looking for chopped tomatoes rather than tomato juice, so avoid letting the machine run continuously.

For one five-pound batch, chopping the tomatoes by hand is manageable. If you’re staring at ten or fifteen pounds of peeled tomatoes, the food processor saves a considerable amount of work.

Should fresh tomato sauce be chunky or smooth?

That’s entirely up to you—and you don’t need two different recipes.

If you like a rustic chunky fresh tomato sauce, simply leave the cooked tomatoes as they are.

For a smoother sauce, use an immersion blender directly in the pot once the sauce is cooked, or transfer the cooled sauce to a stand blender to process. You can blend just briefly to remove the largest pieces or keep going until the sauce is completely smooth.

I often choose the texture according to what I’m serving. A chunky sauce is lovely tossed with pasta because the tomato pieces cling to the noodles, while a smoother version works well for dishes where you want a more even consistency.

The two bowls of sauce in the picture below are one and the same recipe: the bowl on the left is the chunky sauce as it was cooked, and the bowl on the right is the blended sauce.

How should you flavor fresh tomato sauce?

You can take homemade tomato sauce in countless directions, but I deliberately keep this one simple.

My basic combination is onion, garlic, salt, and fresh basil. It gives the tomatoes enough support to make a delicious sauce on their own while keeping the finished batch versatile enough for many different recipes.

If you want to build on that base, crushed red pepper adds gentle heat and dried oregano adds a more assertive Italian herb flavor.

You can also add fresh or dry thyme, parsley, a bay leaf, or other herbs depending on how you intend to use the sauce.

When I’m making tomato sauce for the freezer, though, I prefer going for the basic flavor combination. I’d much rather freeze a versatile basic sauce and decide how I want to season it when I turn it into dinner.

Add fresh basil at the end

Fresh basil is delicate, so I add it after the sauce comes off the heat instead of simmering it for the entire cooking time. This preserves much more of its fresh fragrance and flavor.

If you’re making the sauce specifically to freeze, you can even freeze it without the basil and add freshly torn or chopped basil when you reheat it.

How to make fresh tomato sauce ahead

Fresh tomato sauce is ideal for batch cooking because making a larger quantity doesn’t require much more active work.

Let the finished sauce cool completely, then transfer it to airtight containers. Keep it in the fridge for short-term storage or freeze it in meal-size portions for longer storage. I prefer freezing it in amounts that correspond to future meals rather than storing one enormous batch in a single container.

The sauce freezes beautifully for up to about three months. Thaw it overnight in the refrigerator, reheat gently, then taste and adjust the seasoning before serving.

If you’re adding fresh basil, do it after reheating for the brightest flavor.

How to use fresh tomato sauce for pasta and more

This fresh tomato pasta sauce is delicious enough to toss with noodles as-is, but because I’ve kept the seasoning simple, it can also be the base for many other meals.

Here are some ideas:

• Toss the chunky version with your favorite cooked pasta, then finish with basil and freshly grated Parmigiano-Reggiano.
• Spoon it over homemade gnocchi for an easy dinner.
• Serve it warm alongside Sicilian arancini as a dipping sauce.
• Add meatballs and serve them with spaghetti, polenta, or crusty bread.
• Use the sauce in lasagna or another baked pasta, spoon it over creamy polenta, or pile it onto toasted bread and finish it with fresh mozzarella or burrata.

For pizza, I would reduce the sauce a little further than usual and blend it smooth so you’re not adding too much moisture to the crust.

And when dinner needs to be especially simple, there is absolutely nothing wrong with a bowl of pasta, this tomato sauce, plenty of Parmesan, and a handful of fresh basil.

Looking for more inspiration? Browse my easy authentic Italian pasta recipe collection for more dinner ideas.

Fresh Tomato Sauce FAQ

Is fresh tomato sauce the same as Marinara or Passata?

Not exactly.

Fresh tomato sauce simply describes a finished tomato sauce made with fresh rather than canned tomatoes.

Marinara is a particular style of cooked tomato sauce, generally made with tomatoes, olive oil, garlic, and herbs. You can make it with fresh tomatoes, but canned tomatoes are extremely common.

Passata is a strained tomato purée that’s generally smooth and uncooked or only lightly processed before packaging. It makes a useful ingredient for tomato sauces but isn’t necessarily a seasoned, finished sauce on its own.

Can I use canned tomatoes instead of fresh tomatoes?

You can make excellent tomato sauce from canned tomatoes, but I wouldn’t swap them directly into this recipe because its quantities and cooking process were designed specifically around fresh tomatoes.

When good fresh tomatoes aren’t in season, make my Universal Big Batch Tomato Sauce instead. That recipe was developed specifically around canned tomatoes and produces the same kind of versatile sauce you can keep on hand for future meals.

Can I can this fresh tomato sauce?

Not as written.

This fresh tomato sauce recipe was developed for eating fresh, refrigerating, or freezing. It hasn’t been formulated or tested as a shelf-stable canning recipe.

Safe tomato canning requires appropriate acidification and a tested processing method, so those who want to water-bath can tomatoes should use a recipe specifically developed and tested for that purpose.

For this recipe, freeze it rather than can it.

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Fresh Tomato Sauce Recipe

Make this easy fresh tomato sauce recipe with any ripe tomatoes. Learn how to peel, season, thicken, and finish it chunky or smooth.

Course Main Course, Sauce

Cuisine Italian

Keyword fresh tomato pasta sauce, fresh tomato sauce, fresh tomato sauce recipe, homemade tomato sauce, tomato sauce from fresh tomatoes, tomato sauce with fresh tomatoes

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 cups sauce, depending on the tomato variety

Author Marie Asselin

Ingredients

• 5 lbs fresh tomatoes, Roma, San Marzano or any other variety
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, minced
• 4 cloves garlic, minced
• 1 tbsp tomato paste (optional)
• ¼ cup dry white wine (optional)
• 2 tsp kosher salt, divided, or fine sea salt (adjust to taste as needed)
• Freshly ground black pepper

Optional flavorings (use any or all)

• Fresh basil leaves
• ½ tsp crushed red pepper
• ½ tsp dried oregano

US Customary - Metric

Instructions

• Peel the tomatoes: Bring a big pot of water to a rolling boil. Slice a shallow “X” on the bottom of each tomato. Plunge them in the boiling water until you see their skin roll back, 10 to 15 seconds. Fish them out and let them cool for a couple of minutes before removing their skins. Do this step in 2 or 3 batches to make sure there’s just one layer of tomatoes in your pot at a time.
• Prepare the tomatoes: Once the tomatoes are peeled, chop them roughly or dice them, depending on the texture you're trying to achieve. You can use a food processor to speed up this process. Keep all of the tomatoes in a large bowl as you go: the flesh, the seeds, and the juice.
• Cook the base of the sauce: Heat the olive oil in a big pot over medium-low heat. Add the onion and garlic and cook until translucent (don’t let it brown!), about 5 minutes. Pour the white wine into the pot and scrape the flavorful bits that may have stuck to the bottom of the pot. Let the wine evaporate (about 3 minutes more).
• Simmer the sauce: Add the chopped tomatoes as well as 1 teaspoon of the salt and freshly ground pepper to the pot. Raise the heat to medium-high to bring the sauce to a boil then turn the heat to low again to let it simmer, uncovered. Stir once in a while.
• The cooking time will vary from 30 to 50 minutes depending on the variety of tomatoes you used (less time for Italian varieties; more time for regular garden tomatoes). You want the final sauce to be thick, not watery.

  How to tell if the fresh tomato sauce is ready: The key is to look at the sauce before stirring it when it has simmered for about 5 minutes. At the beginning of the cooking time, you’ll see a thick layer of watery juices rise to the surface. As the sauce simmers, you’ll see less and less of that juice rising. The sauce is ready when it’s topped with just a thin layer of juice and you see tomato chunks surfacing here and there.
• Finish the sauce: When the sauce is ready, turn off the heat and taste. Season with 1 teaspoon (5 ml) salt, or more to taste. Stir in the chopped basil, if using. If you’re not serving the sauce right away, let it cool completely before storing.

  For a smooth sauce: Use an immersion blender directly in the pot, or carefully transfer the sauce to a stand blender and process until smooth.
• STORAGE: Refrigerate the sauce in airtight containers for up to 4 days, or freeze for up to 3 months.

Notes

Note about canning: This recipe is intended for refrigerating or freezing and has not been tested for shelf-stable canning. If you want to can tomato sauce, use a recipe specifically developed and tested for safe canning.

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The post Fresh Tomato Sauce Recipe with Any Ripe Tomatoes appeared first on Food Nouveau.

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I grew up enjoying my mom’s apple crumbles every fall, so the aroma of baked apples and warm spices instantly signals the season to me. A few years ago, when I wanted to create a version I could enjoy without butter, the crumble was an easy place to start: I discovered that oil works beautifully in the topping, so there’s no need for butter or vegan butter.

The crunch in this dairy-free apple crumble comes not only from the usual flour/sugar/fat combination but also from the addition of nuts, which also help enhance the dessert’s nutritional value. I love indulgent desserts and pastries, but I’m all for making sensible choices when making them at home. In my ideal world, all desserts would taste amazing and satisfy the sweetest appetites! This dairy-free apple crumble checks all those boxes.

This dairy-free apple crumble has since become a go-to fall dessert in my kitchen. I like to serve this dairy-free apple crumble warm with ice cream for dessert, but the combination of oats, nuts, and a ton of apples makes it perfectly suitable for breakfast, too! I gladly start cool fall days with a comforting bowl of this crumble topped with vanilla yogurt. I think you should too!

For a maple twist, serve this apple crumble with my maple gelato, using the vegan version to keep the whole dessert dairy-free.

VIDEO: Dairy-Free Apple Crumble

See how to make this dairy-free apple crumble with oil instead of butter, a crisp oat-and-walnut topping, and tender baked apples.

Apple crumble or apple crisp?

Because this recipe includes rolled oats and nuts in the topping, many North American bakers would call it an apple crisp. The terms crisp and crumble are also used interchangeably depending on where you live.

So if you came here looking for a dairy-free apple crisp, you’re in the right place: this version uses oil instead of butter and bakes up crisp and golden on top.

Ingredients for the crumble topping and apple filling

If you enjoy baking, chances are that you already have most of the ingredients you need to make my Dairy-Free Apple Crumble:

• Old-fashioned rolled oats
• All-purpose flour
• Brown sugar
• Granulated sugar
• Salt
• Ground spices
• Smooth-tasting oil
• Nuts
• Baking apples
• Maple syrup
• Cornstarch

Here are some additional tips to help you get the best flavor and texture from the crumble topping and apple filling:

• Oil: Oil is the key to making this crumble dairy-free without needing vegan butter or another butter alternative. Smooth-tasting extra-virgin olive oil, canola oil, grapeseed oil, and sunflower oil all work well. My favorite is walnut oil because it reinforces the flavor of the walnuts in the crumble topping. I especially like La Tourangelle walnut oil, but any good-quality, mild-tasting oil will work.
• Nuts: Walnuts add extra crunch to the crumble topping and pair especially well with apples, but pecans and almonds are great choices too. There’s no need to toast the nuts first because they’ll toast as the crumble bakes. If you’re starting with already-toasted nuts, keep an eye on the topping toward the end of baking. If it becomes golden brown before the apples are tender, loosely cover the pan with foil and continue baking.
• Old-Fashioned Rolled Oats: Old-fashioned rolled oats are the heart of a crumble, adding a chewy texture and nutty flavor. Made from whole oat groats that have been steamed and rolled flat, old-fashioned rolled oats cook evenly and absorb flavors beautifully. In this recipe, they help create a crunchy, streusel-like topping that contrasts beautifully with the tender baked apples.

• Maple Syrup: Tossing the apples with maple syrup adds just enough sweetness while complementing the warm spices. I always have maple syrup on hand, but if you don’t, you can substitute an equal amount of granulated sugar.
• Brown Sugar: Light brown sugar brings warmth and richness to the crumble, with its molasses undertones enhancing the flavor of the crunchy topping. It also adds moisture to the topping, ensuring a perfectly tender bite while contributing to that delightful caramelized sweetness. The combination of brown and granulated sugars creates a balanced sweetness that elevates the apple filling beautifully. If you don’t have brown sugar on hand, you can substitute granulated sugar at a 1:1 ratio.
• Granulated Sugar: Granulated sugar has a fine texture that distributes evenly throughout the topping, creating a light, airy crumble that browns beautifully in the oven. In other words, brown sugar adds flavor and moisture, whereas granulated sugar helps achieve a crispy, crumbly texture. Together, the two sugars create a topping that’s both crunchy and tender. To add a hint of caramel flavor to the crumble, you can substitute cane or turbinado sugar for the granulated sugar.
• Ground Spices: Many crumble recipes traditionally use ground cinnamon to add aroma, depth, and complexity to the dessert’s flavor, but I like to switch things up. My favorite spice to use is cardamom, which provides an intriguing aroma, perfect if you like to add something unique to your desserts. Ground cardamom is commonly sold in the spice section of most well-stocked grocery stores. Another great pick is allspice, which delivers a subtle blend of flavors reminiscent of nutmeg and cloves. But you can’t go wrong with cinnamon, for a classic, comforting flavor profile!
• Cornstarch: Cornstarch is optional, but it helps thicken the juices the apples release as they bake. Some apple varieties release considerably more juice than others, so use it if you prefer a thicker, more cohesive filling. If you don’t mind a little clear apple juice collecting at the bottom of the crumble, you can leave it out.
• Salt: A pinch of kosher or fine sea salt is essential for bringing out the flavors in your crumble. Salt acts as a flavor enhancer, balancing the sweetness and highlighting the natural flavors of the apples and spices. It’s a crucial ingredient that transforms your dish from good to exceptional, ensuring that each bite is well-rounded and satisfying. Don’t skip this step—a tiny pinch of salt makes a significant difference!

The best apples for apple crumble

I like to mix apple varieties when I make crumble. Combining sweet apples with tarter varieties—and apples with slightly different textures—creates a more complex filling and, in my experience, the best texture: jammy and tender without completely losing its shape.

Some of my favorite baking apples include Braeburn, Cortland, Gala, Golden Delicious, Granny Smith apples, Honeycrisp, Jonagold, Lobo, McIntosh apples, Melrose, Paulared, Pink Lady, and Spartan. Apple varieties vary considerably from one region to another, so local growers are also a great source for recommendations.

Special diet notes

This is a vegan crumble as written: it contains no dairy, eggs, or vegan butter.

To make it gluten-free, replace the all-purpose flour 1:1 with your favorite gluten-free flour blend and use certified gluten-free oats if necessary for your dietary needs.

Coconut flour and other grain-free flours don’t behave like all-purpose flour and should not be substituted 1:1 in this recipe.

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Dairy-Free Apple Crumble Recipe

This easy dairy-free apple crumble is a classic fall dessert with tender, jammy apples and a crisp oat-and-walnut crumble topping, made with oil instead of butter.

Course Dessert, desserts

Cuisine American

Keyword Apple, Apple Crisp, Apple Crumble, Apple Dessert, Crisp, Crumble, Dairy-Free, Lactose-Free, Maple Products, Maple Syrup, Oats, Old-Fashioned Oats, Pecans, Vegan, Vegan Dessert, Vegan Option

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Author Marie Asselin

Ingredients

• 1 cup old-fashioned rolled oats
• ¾ cup all-purpose flour
• ¼ cup packed brown sugar
• ¼ cup granulated sugar (use cane sugar or turbinado sugar for a delightful, caramelized flavor)
• ½ tsp kosher salt, or fine sea salt
• ½ tsp ground allspice, or cinnamon, or cardamom
• ⅓ cup smooth-tasting oil of your choice (walnut oil, extra-virgin olive oil, canola oil, sunflower oil, or grapeseed oil)
• ½ cup coarsely chopped walnuts
• 2 ½ lb baking apples (about 8)
• ¼ cup maple syrup, or ¼ cup (50 g) granulated sugar
• 1 tsp cornstarch (optional, see note)

US Customary - Metric

Instructions

• Preheat the oven to 350°F (175°C). Lightly grease a 8- or 9-in (20 to 23 cm) square baking pan. (You can alternatively use a 10-in/25-cm ceramics tart pan.)
• In a medium bowl, add the oats, flour, sugars, salt, and spice, then stir with a fork to combine. Drizzle the oil over the dry ingredients, then stir using a gentle mashing motion to distribute the oil and make sure the dry ingredients are thoroughly moistened and forms coarse crumbs. Incorporate the walnuts and set aside.
• Peel and core the apples, then dice and transfer to a large bowl. Add the maple syrup and cornstarch, if using, then stir to combine. Transfer the apple mixture to the prepared baking pan. Top with the crumble, spreading it evenly all over the apples.
• Bake for about 40 minutes, until the dairy-free apple crumble is bubbly, the apples are tender, and the topping is golden brown. Take a peek at the crumble around the 30-minute mark to make sure the topping isn’t becoming too dark. If it looks just right by then, loosely cover the pan with foil and keep baking until the apples are tender.
• SERVING: Serve warm or at room temperature with dairy-free vanilla ice cream or vegan ice cream. If dairy isn’t a concern, homemade vanilla bean gelato and vanilla Greek yogurt are also delicious with the crumble.
• STORAGE: Let the dairy-free apple crumble cool completely, then cover the pan and store it in the refrigerator for up to 3 days. Gently reheat individual portions before serving, if desired.
• MAKE IT GLUTEN-FREE: Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour and use certified gluten-free oats if necessary.

Video

Notes

• Cornstarch is optional. Different apple varieties release more or less juice upon baking. I don’t mind a bit of clear juice at the bottom of my crumbles, but if you like a thicker juice, mix 1 tsp (5 ml) cornstarch with the diced apples.
• Substitution idea: Substitute half (or all) of the apples for pears for a tasty variation.

This site participates in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog, so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Dairy-Free Apple Crumble (No Butter) appeared first on Food Nouveau.

Fresh cherries don’t need much help to become dessert-worthy. Their juicy sweetness works beautifully on its own, but cherries are also especially good with dark chocolate, almonds, hazelnuts, creamy dairy, and a splash of liqueur—which explains why they turn up in everything from simple summer bakes to elegant French desserts.

Most of the fresh cherry desserts in this collection are designed to take advantage of ripe seasonal fruit, but several recipes work just as well with frozen cherries.

And if you’re looking for easy cherry desserts, there are plenty of low-effort options alongside a few more ambitious projects for when you feel like baking something special.

Not sure where to begin? Use the quick chooser below to match your mood, then browse the recipes by category to find exactly the kind of cherry dessert you’re craving.

Quick chooser: Which cherry dessert should you make?

If 21 delicious options somehow make choosing harder, here are a few good places to start:

• For a classic French dessert: Start with my Cherry Clafoutis with Brown Butter—custardy, fruit-forward, and surprisingly simple to make.
• For an easy cherry dessert: Try the Cherry Almond Cake, an unfussy one-bowl cake made with almond flour and sweet cherries.
• For fresh cherries at their peak: The Homemade Sweet Cherry Pie combines ripe cherries with raspberries, lemon, and a hint of cardamom.
• For serious chocolate cravings: Go straight to the Chocolate Cherry Brownies for fudgy centers, chewy edges, and plenty of juicy cherries.
• For something easy to share: My Brown Butter, Hazelnut & Cherry Clafoutis Bars turn French clafoutis into a portable, picnic-friendly treat.
• For a gluten-free dessert: The Cherry Almond Ricotta Cake is moist, tender, and equally good for brunch or dessert.
• For a creamy frozen treat: My Cherry Gelato layers silky cherry gelato with ribbons of concentrated cherry puree and diced fruit.
• For the simplest hot-weather treat: These Cherry Popsicles use just a few ingredients and can be made with fresh or frozen cherries.

Fresh or frozen cherries?

Fresh cherries are wonderful when you want the fruit to keep its shape and texture, and many of the recipes below are perfect for making the most of a beautiful basket of ripe summer cherries. If you’re starting with fresh fruit, a cherry pitter makes prep especially quick: simply pit the cherries before proceeding with the recipe.

But you don’t have to limit cherry desserts to the relatively short fresh cherry season. Several of these recipes work beautifully with frozen cherries, too, including the gelato, sorbet, crisp, ricotta cake, cherry chocolate cake, and Black Forest cheesecake. Check the individual recipe before substituting, since instructions for thawing and draining the fruit can vary.

Fresh cherry desserts: pies, cobblers, crisps, and clafoutis

These fresh cherry desserts let ripe summer fruit take center stage, from classic French clafoutis to bubbling cobblers, crisp, pie, and a Breton-inspired bread pudding.

1. Cherry clafoutis with brown butter

Of all the classics in this collection, this cherry clafoutis is the one I reach for when I want something elegant without much work. Juicy cherries bake into a lightly sweet, custardy batter flavored with nutty brown butter and maple syrup, with toasted hazelnuts as an optional finishing touch. Serve it warm or at room temperature for dessert—or even brunch.

2. Homemade sweet cherry pie

By Style Sweet

A homemade cherry pie is hard to beat when cherry season is at its peak. This version pairs fresh sweet cherries with tart raspberries, lemon juice, and a hint of cardamom, all wrapped in a flaky all-butter crust. The raspberries melt into the filling as it bakes, adding little pockets of tartness among the sweet cherries.

3. Fresh cherry cobbler with drop biscuit topping

By Delicious Little Bites

This easy cherry cobbler is exactly the sort of relaxed summer dessert that works well when there are several people around the table. A juicy cherry filling bubbles underneath buttery drop biscuits that bake until golden brown, so there’s no rolling, shaping, or fussy pastry work involved. Add a scoop of vanilla ice cream while the cobbler is still warm, and dessert is taken care of.

4. Cherry crumb pie

By Delicious Little Bites

If you love pie but would happily skip making a top crust, this cherry crumb pie is for you. A juicy filling made with sour cherries is covered with a brown sugar and cinnamon crumble, giving you a crisp, buttery topping over juicy fruit.

5. Cherry crisp with cornmeal and almonds

By Family Style Food

This cherry crisp keeps things beautifully rustic, with sweet cherries tucked underneath a crunchy cornmeal-and-almond topping. It uses frozen cherries, which makes it especially useful when fresh cherries are harder to find, and the recipe includes a gluten-free option as well.

6. Cherry bread pudding

By Pardon Your French

This cherry bread pudding from Brittany sits somewhere between cozy bread pudding and cherry clafoutis. Brioche or pain au lait gives it a creamy texture, while ground almonds play naturally with the cherries. Serve it warm with ice cream or simply spoon it straight from the dish at room temperature.

Easy cherry desserts: cakes, brownies, and bars

Looking for easy cherry desserts that don’t require an elaborate pastry project? These simple cakes, brownies, and bars deliver plenty of cherry flavor with relatively little fuss.

7. Cherry almond cake

By Living Chirpy

This cherry almond cake is an easy one-bowl option with a soft, tender crumb and plenty of almond flavor. Almond flour and sweet cherries keep it moist, honey provides the sweetness, and slivered almonds add a little crunch on top. It’s naturally gluten-free and contains no refined sugar.

8. Chocolate cherry brownies

By Anna Banana

Chocolate and cherries need very little introduction, especially when they meet in a pan of chocolate cherry brownies. These are fudgy and gooey in the middle, with chewy edges, a thin crackly top, and juicy pieces of cherry scattered throughout. They’re also quick and uncomplicated to make, which only adds to their appeal.

9. Brown butter, hazelnut, and cherry clafoutis bars

By Food Nouveau

These cherry clafoutis bars turn the classic French dessert into something you can pick up and take along to a picnic, BBQs, or summer gathering. A hazelnut crust supports a firmer brown-butter clafoutis filling dotted generously with fresh cherries, giving the bars an almost blondie-like texture.

10. Cherry loaf cake

By Maple and Thyme

This pretty cherry loaf cake layers fresh cherries into a light cake made with sour cream and buttermilk, with almond extract tying the flavors together. A ribbon of cherry jam runs through the center and cherry icing goes over the top, making a humble loaf cake feel just festive enough for brunch or dessert.

11. Cherry almond ricotta cake

By From Scratch Fast

Ricotta and almond flour give this cherry almond ricotta cake an especially moist, tender texture, while olive oil and almond extract round out the flavor. It can be made with frozen pitted cherries and gluten-free flour, and it’s equally at home beside an afternoon coffee or topped with whipped cream for dessert. Better still, the cake freezes well.

Chocolate cherry desserts and Black Forest favorites

Chocolate and cherries are a classic pairing, and these chocolate cherry desserts range from a rich French clafoutis to layer cakes and creamy Black Forest cheesecake.

12. Cherry chocolate cake

By Zoë Bakes

This cherry chocolate cake takes the essential elements of Black Forest cake—dark chocolate cake, whipped cream, cherries, and kirsch—and gives them a deliberately relaxed presentation. The cherry filling can be made with fresh or frozen cherries and prepared ahead, making this a good choice when you want an impressive layer cake without intricate decorating.

13. Blackberry, cherry, and chocolate clafoutis

By Food Nouveau

This chocolate clafoutis takes the creamy, custardy texture of the French classic in a decidedly richer direction. Cherries and juicy blackberries are baked in a dark chocolate batter that lands somewhere between a rich pudding and a fruit cobbler. Serve it warm with whipped cream or vanilla gelato.

14. Black Forest cheesecake

By Sense and Edibility

This Black Forest cheesecake is one to plan ahead for—in a very worthwhile way. A chocolate cookie crust supports kirsch-scented cheesecake, and the whole thing is finished with a homemade topping packed with dark sweet cherries. Both fresh and frozen cherries work for the topping.

15. Black Forest cake

By Liv for Cake

For the full celebration-cake treatment, this Black Forest cake layers rich chocolate cake with fresh cherries, cherry liqueur, and softly whipped cream. It’s a classic combination and an obvious choice for birthdays, dinner parties, or any occasion that calls for a proper showstopper.

Frozen cherry desserts for summer

These frozen cherry desserts turn fresh or frozen fruit into creamy gelato and ice cream, refreshing sorbet and granita, and easy homemade popsicles.

16. Cherry gelato

By Food Nouveau

This cherry gelato is built around a silky Sicilian-style gelato base, but the cherries remain firmly in charge. Cherry puree flavors the base, then more concentrated puree and diced cherries are layered through the freshly churned gelato for ribbons of bright fruit in every scoop. You can use fresh or frozen cherries, and there are dairy-free and vegan adaptations, too.

17. Cherry sorbet

By What a Girl Eats

Bright, intensely fruity cherry sorbet is a lovely counterpoint to all the richer desserts in this collection. Bing cherries are blended with sugar and citrus, with a little Amaretto or cherry liqueur as an optional addition that also helps keep the sorbet smooth. Frozen cherries can stand in when fresh ones are out of season.

18. Cherry yogurt popsicles

By Recipes from a Pantry

These cherry yogurt popsicles are creamy, refreshing, and easy enough to turn into a summer kitchen project with kids. Greek yogurt is layered with cherries and granola for a frozen treat that works just as well by the pool as it does after dinner. They’re also naturally gluten-free.

19. Cherry popsicles

By Jello Joy

Sometimes the simplest frozen desserts are exactly what you want. These cherry popsicles need only fresh or frozen cherries, water, and a little sugar or honey, with optional gelatin for a softer, less drippy texture. They’re an especially easy way to deal with an abundance of ripe cherries on a hot day.

20. Cherry granita

By My Kitchen Love

No ice cream maker? This cherry granita keeps things refreshingly uncomplicated. Freeze cherry juice, sugar, and water until firm, then scrape into icy crystals for a light dessert that’s especially welcome at the end of a hot summer meal.

21. Cherry bourbon ice cream

By The Bake School

For a more grown-up frozen dessert, this cherry bourbon ice cream folds bourbon-infused Bing cherries into homemade vanilla bean custard ice cream. You can mix the cherries through the churned ice cream or swirl them in afterward, depending on whether you want fruit in every bite or more distinct ribbons throughout.

Frequently asked questions about cherry desserts

Can I use frozen cherries instead of fresh cherries?

For many cherry dessert recipes, yes. Several recipes in this collection specifically allow frozen cherries, but check the individual instructions before substituting: some recipes require the cherries to be thawed or drained first, while others can use them straight from the freezer.

What flavors pair well with cherries in desserts?

Chocolate and almond are two particularly good partners for cherries. Vanilla, lemon, warm spices, hazelnuts, kirsch, Amaretto, and other cherry or almond liqueurs also complement their sweet-tart flavor beautifully.

What are some easy desserts to make with cherries?

Clafoutis, cobbler, crisp, simple cherry cakes, brownies, popsicles, and granita are some of the simplest desserts to make with cherries. If you want the least hands-on choice, start with clafoutis or one of the frozen fruit treats; if you want a warm baked dessert for sharing, cobbler or crisp is hard to beat.

The post 21 Cherry Desserts to Make All Summer Long appeared first on Food Nouveau.

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When I lived in Paris, weekly market shopping was simply part of the rhythm of life. I usually went with an idea of what I needed, but what I actually wanted to cook that week was often decided once I got there. In early summer, baskets overflowing with glossy cherries made those decisions particularly easy—and cherry clafoutis was exactly the sort of simple, fruit-forward dessert I would want to make when I got home.

Clafoutis has always appealed to me for that reason. There’s no pastry to roll, no elaborate assembly, and very little standing between the fruit and the finished dessert. Cherries are covered with a simple batter that bakes around them until puffed and golden, with a soft, custardy center and juicy fruit throughout.

I’ve played with the format before. My Chocolate Clafoutis pairs chocolate with cherries and blackberries, while my Brown Butter, Hazelnut, and Cherry Clafoutis Bars turn those same flavors into something sturdier and portable. For this cherry clafoutis recipe, I wanted to come back to the classic dessert while adding a few restrained touches of my own.

The most important addition I’ve made, flavor-wise, is brown butter. Browning the butter before adding it to the batter creates a warm, toasted flavor that pairs especially well with cherries. I also like using maple syrup in place of granulated sugar, and I sometimes scatter roasted hazelnuts over the top for a little crunch. None of these additions overwhelms the fruit; they simply add a little more depth to an otherwise very simple dessert.

And this really is a lightly sweet dessert. There is only 1/4 cup of maple syrup or sugar in the whole clafoutis, so although I love serving it after dinner, it’s equally at home on a breakfast or brunch table. Think of it in the same spirit as crêpes or a Dutch baby: special enough for the weekend, but not overwhelmingly sweet.

QUICK SUMMARY: Cherry clafoutis is a simple French baked dessert made by surrounding cherries with a lightly sweetened, custardy batter. My version adds brown butter for extra depth, with maple syrup and optional toasted hazelnuts complementing the cherries.

What is cherry clafoutis?

Cherry clafoutis, or clafoutis aux cerises, is a French dessert from the Limousin region. Cherries are arranged in a baking dish and covered with a thin batter made primarily from eggs, milk, all-purpose flour, and sugar, which sets around the fruit as it bakes.

The texture falls somewhere between a baked custard and a very tender cake, though I think it’s closer to custard. The edges become golden and slightly firmer while the center remains soft and delicate.

The French pronunciation is roughly clah-foo-TEE. You’ll sometimes see the dessert spelled clafouti in English-language recipes, but clafoutis (with a final s you shouldn’t pronounce) is the French spelling.

Traditional cherry clafoutis is often made with unpitted cherries. Cherry pits are said to contribute a subtle almond-like aroma during baking, but I prefer to pit the cherries. It makes the dessert much easier—and much more pleasant—to eat.

What should cherry clafoutis taste and feel like?

A good cherry clafoutis should be soft and custardy through the center, with golden, slightly firmer edges. It will puff as it bakes and then settle somewhat as it cools. This is exactly what you want.

Juicy cherries should remain distinct, while the surrounding batter should be gently sweet rather than dessert-cake sweet. In my version, brown butter brings a subtle toasted flavor, maple syrup adds a little complexity, and the optional roasted hazelnuts provide contrast against the soft custard.

My version of clafoutis also uses a small amount of baking powder. It isn’t enough to turn the clafoutis into cake, but it helps the batter puff and gives the finished dessert a slightly lighter texture.

The most important thing is not to overbake it. The clafoutis is ready when it is well puffed and golden around the edges, and the center looks set rather than wet. It should still be tender, not completely firm. Remember that the custard continues to settle as it rests.

Why brown butter makes this cherry clafoutis better

Browning butter is one of those small extra steps that pays off particularly well in a recipe with such a short ingredient list.

As butter cooks, its milk solids toast until golden brown, developing the warm, nutty aroma the French call beurre noisette. If you’ve never made it before, my guide to how to brown butter explains exactly what to watch and smell for as the butter changes.

In cherry clafoutis, brown butter works beautifully because it adds complexity without taking attention away from the cherries. The flavor is subtle, but it makes the custard surrounding the fruit much more interesting.

Pro Tip: When you transfer the brown butter from the saucepan, scrape in every golden-brown speck at the bottom. Those toasted milk solids contain much of the flavor.

You’ll find the same technique at the heart of my Classic French Financiers, where beurre noisette is one of the ingredients that gives those little almond cakes their characteristic flavor.

Helpful Tips for Making Cherry Clafoutis

Start with really good cherries

With a recipe this simple, the fruit matters. I like dark, ripe sweet cherries that are flavorful enough to eat straight from the bowl.

I recommend pitting the cherries before adding them to the clafoutis. The pits are traditionally said to contribute a subtle almond flavor as the clafoutis bakes, but I prefer to pit the cherries. It makes the dessert much easier—and much more pleasant—to eat.

To pit the cherries, run a sharp paring knife around each cherry, twist it open, then use the tip of the knife to pop out the pit. Or treat yourself to a cherry pitter: it makes the job incredibly quick and easy and lets you keep the cherries mostly whole, which looks especially nice in the finished clafoutis.

If cherry season has left you with more fruit than you know what to do with, my Cherry Gelato is another favorite way to put them to good use.

Brown the butter carefully—and keep all the toasted bits

Butter can spend several minutes looking as though not much is happening and then turn from golden to too dark very quickly.

Once it starts foaming and the milk solids begin to color, stay close to the stove. You want the butter to smell distinctly nutty and the solids at the bottom of the pan to turn deep golden brown, not black.

As soon as it reaches that point, transfer it to another container so the residual heat of the saucepan doesn’t keep cooking it.

Maple syrup or sugar both work

I like making this clafoutis with pure maple syrup because its subtle caramelized flavor works particularly well with cherries and brown butter.

That said, this isn’t meant to be a maple-forward dessert. Granulated sugar works perfectly well if that’s what you have or if you want the flavor to remain more neutral.

Add the hazelnuts—or don’t

Roasted hazelnuts give the clafoutis a little crunch and their flavor naturally echoes the nuttiness of the brown butter.

They’re completely optional. Leave them out for a simpler, more traditional finish, or substitute toasted almonds or pecans.

Use a shallow baking dish of similar size

I bake this cherry clafoutis in a 10-inch fluted pie plate. A 10-inch round baking dish or a similarly sized shallow ovenproof skillet will work, too.

What matters most is keeping the depth of the batter reasonably similar. A smaller, deeper dish will take longer to bake, while batter spread in a wider dish will set more quickly.

Whenever you change baking dishes, use the visual doneness cues rather than relying solely on the clock.

Don’t wait for the center to become completely firm

This is the most important tip for getting the texture right.

Bake until the clafoutis is puffed and golden around the edges and the center is set rather than wet. It should still be tender when it comes out of the oven.

If you continue baking until the entire dessert seems very firm, the egg-rich custard can become dense or rubbery. It will continue setting as it rests, so give it those few minutes outside the oven before judging its final texture.

Let it settle before serving

Let the clafoutis rest for about 10 minutes after baking. This gives the custard time to settle and makes it easier to serve in wedges.

I like cherry clafoutis warm or at room temperature with a spoonful of full-fat vanilla Greek yogurt. The cool, creamy yogurt is especially good with the warm cherries and toasted hazelnuts.

Dust the clafoutis with powdered sugar only just before serving. If you add it too early, the sugar will gradually melt into the moist surface and disappear.

Serve it for dessert—or breakfast

Clafoutis may be a dessert, but this version is only lightly sweetened. With just 1/4 cup of maple syrup or sugar in the whole recipe, I think it’s just as suited to breakfast or brunch.

Serve it the way you might serve crêpes: slightly warm, with yogurt alongside and perhaps a few extra fresh cherries when they’re in season.

If you want to make it ahead

Cherry clafoutis is at its best on the day it is baked, and the batter takes so little time to prepare that I don’t think there’s much advantage to assembling the whole dessert far in advance.

If you’re serving it after dinner, bake it earlier in the day and let it cool to room temperature. You can also gently warm individual portions before serving if you prefer.

You can brown the butter and pit the cherries ahead of time to make assembly even quicker.

Try it with other summer fruit

Cherries are traditional, but the same batter works beautifully with other summer fruit. Peaches, nectarines, apricots, and raspberries are especially good, and combinations such as cherries and blackberries or apricots and blueberries work wonderfully, too.

Technically, once the cherries are replaced with another fruit, the dessert is traditionally called a flaugnarde rather than a clafoutis—but there’s no need to let terminology get in the way of a good summer dessert.

Cherry Clafoutis FAQ

What’s the difference between clafoutis and flaugnarde?

Traditionally, clafoutis refers specifically to the version made with cherries. When the same type of batter is baked with another fruit, such as pears, plums, peaches, or apricots, the dessert is called a flaugnarde. Today, however, “clafoutis” is commonly used more broadly in English-language recipes.

What’s the difference between cherry clafoutis and cherry cobbler?

Both are baked fruit desserts, but their structures are completely different. Cherry clafoutis surrounds the fruit with a thin, egg-rich batter that sets into a soft custard. Cherry cobbler generally has a juicier fruit filling topped with biscuit dough, batter, or another thicker baked topping.

Why is my clafoutis rubbery?

Overbaking is the most likely culprit. Clafoutis contains several large eggs, and prolonged baking makes those egg proteins increasingly firm, just as they would in an overcooked custard. Remove the clafoutis once the center is set but still tender, then let it finish settling as it cools.

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Cherry Clafoutis Recipe with Brown Butter

Juicy cherries bake into a lightly sweet, tender custard flavored with nutty brown butter, maple syrup, and vanilla. Roasted hazelnuts add an optional layer of crunch to this easy French cherry clafoutis.

Course Breakfast, Brunch, Dessert

Cuisine French

Keyword Brown Butter, cherry clafoutis, cherry clafoutis recipe, Cherry Dessert, clafoutis recipe, French cherry clafoutis, French Dessert, Summer Dessert

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Resting Time 10 minutes minutes

Servings 8 servings

Author Marie Asselin

Ingredients

• ¼ cup unsalted butter, plus more for the baking dish
• ½ cup all-purpose flour
• ½ tsp baking powder
• ¼ tsp kosher salt or fine sea salt
• ¾ cup milk
• 3 large eggs
• ¼ cup pure maple syrup or ¼ cup (50 g) granulated sugar
• 1 tsp pure vanilla extract
• 10 ½ oz pitted cherries
• ¼ cup coarsely chopped, roasted hazelnuts (optional)

For serving (optional)

• Powdered sugar
• Full-fat vanilla Greek yogurt

US Customary - Metric

Instructions

• Preheat the oven to 350°F (175°C).
• Melt the butter in a small saucepan over medium heat. Continue cooking, swirling the pan occasionally, until the butter foams, the milk solids at the bottom turn deep golden brown, and the butter smells distinctly nutty. Watch it carefully toward the end, as brown butter can go from golden to burned quickly. Immediately pour the brown butter into a heatproof bowl or measuring cup, scraping in all the toasted milk solids. Let cool for a few minutes.
• Generously butter a 10-inch (25 cm) fluted pie plate. You can also use a 10-inch round baking dish, a shallow 10-inch ovenproof skillet, or another shallow baking dish of similar capacity.
• In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl, whisk together the milk, eggs, maple syrup, and vanilla. Slowly whisk in the brown butter. Add the flour mixture and whisk until the batter is smooth.
• Arrange the cherries in a single layer over the bottom of the prepared baking dish. Pour the batter over the cherries, then sprinkle with the hazelnuts, if using.
• Bake for 40 to 45 minutes, or until the clafoutis is well puffed and golden around the edges and the center is set but still tender. Transfer to a wire rack and let cool for about 10 minutes before serving.
• VARIATIONS: Cherries are the classic choice, but you can use other summer fruit in their place. Peaches and apricots are especially delicious, or try combinations such as cherries and blackberries or apricots and blueberries.

  You can also replace the hazelnuts with toasted almonds or pecans, or omit the nuts altogether for a simpler, more traditional finish.
• SERVING: Serve the cherry clafoutis warm or at room temperature. Dust it lightly with powdered sugar just before serving; if you add the sugar too far in advance, it will gradually melt into the moist surface of the clafoutis.

  I especially like serving it with a spoonful of full-fat vanilla Greek yogurt.

  Because the batter is only lightly sweetened, cherry clafoutis also works beautifully for breakfast or brunch, much like crêpes or a Dutch baby.
• STORAGE: Let leftover clafoutis cool completely, then cover and refrigerate for up to 3 days. Enjoy it chilled, bring it back to room temperature before serving, or warm individual portions gently. Avoid overheating the clafoutis, which can make the custard firmer.

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This pistachio pesto is everything I want from a summer sauce: intensely green, wonderfully aromatic, and rich without being heavy. Generous handfuls of fresh basil are blended with pistachios, Parmigiano-Reggiano, garlic, lemon, and extra-virgin olive oil until the mixture is fine but still textured. The pistachios bring a gentle sweetness and plenty of character, while lemon keeps the whole thing bright.

I originally developed this pistachio pesto recipe to dress my Caprese Pasta Salad. It worked so well with tomatoes and fresh mozzarella that the pesto became every bit as important as the salad itself—and far too useful to remain tucked inside another recipe.

What I especially like about this version is that it remains very much a basil pesto. Some pistachio pestos lean almost entirely on the nuts, but here I use about five cups of fresh basil, so the sauce stays fresh and herbaceous. Pistachios replace traditional pine nuts, giving the pesto a rounder, slightly sweeter nuttiness that pairs beautifully with Parmigiano-Reggiano.

I also use both the zest and juice of half a lemon. The zest gives the pesto a fragrant citrus lift, while the juice brings enough brightness to balance the cheese, nuts, garlic, and olive oil. The lemon doesn’t make the pesto lemony so much as make all the other flavors clearer.

Although the traditional way to make pesto is with a mortar and pestle, I use a food processor here. A blender can work in a pinch, but a food processor makes it easier to blend the pistachios and basil evenly while still leaving plenty of texture.

Once you’ve made a jar, you’ll find plenty of reasons to use it. Toss it with pasta, spoon it onto pizza, spread it onto crostini, add it to vegetables, or use it anywhere you would normally reach for basil pesto. It keeps well and freezes beautifully, too, which makes it an especially good way to put an abundance of fresh basil to work.

Quick Summary

• What it is: A fresh basil pesto made with pistachios instead of pine nuts, plus Parmigiano-Reggiano, garlic, lemon, and extra-virgin olive oil.
• Texture: Fine and cohesive, but still visibly textured rather than completely puréed.
• Flavor: Herbaceous, nutty, savory, and fresh, with just enough lemon to brighten the richer ingredients.
• Best uses: Pasta, pizza, Caprese salad, crostini, grilled or roasted vegetables, and more.
• Make ahead: Refrigerate for up to one week with a thin layer of olive oil over the surface, or freeze for up to three months.

Helpful Tips for Making Pistachio Pesto

Measure the basil lightly—or better yet, weigh it

Fresh basil is surprisingly difficult to measure accurately by volume. Five cups can mean very different things depending on how firmly the leaves are packed into the measuring cup.

For that reason, my recipe gives you both measurements: 4½ oz of fresh basil leaves, or about 5 cups lightly packed. If you own a kitchen scale, the weight is the most reliable way to reproduce the recipe exactly.

If you’re measuring by cups, place the leaves in the measuring cup without firmly compressing them. You want a generous amount of basil, but not five tightly packed bricks of it.

Start with fresh, dry basil

Basil is the backbone of this pistachio pesto, so use fresh, aromatic leaves. Remove any badly bruised or blackened leaves before starting. As with any sauce built around fresh herbs, quality matters: the better and more aromatic your basil, the more flavorful the finished pesto will be.

If you wash the basil, dry it thoroughly before adding it to the food processor. Excess water can dilute the pesto and make its texture looser than intended.

This is also an excellent recipe to make when you suddenly find yourself with much more basil than you know what to do with: those five cups shrink remarkably quickly once they hit the food processor.

Choose unsalted pistachios

Unsalted pistachios make seasoning much easier because Parmigiano-Reggiano contributes its own saltiness.

Both raw and roasted pistachios can work, but they produce slightly different results. Raw pistachios keep the flavor gentler and the color brighter, while roasted pistachios give the pesto a deeper, toastier nut flavor.

If your pistachios are already salted, reduce the salt in the recipe considerably and adjust only after the pesto has been processed and tasted.

You don’t need to peel the pistachios

Some pistachio pesto recipes call for blanching and peeling the nuts to produce an especially bright green, smooth sauce. You can certainly do that if presentation is your priority, but it isn’t necessary for this recipe.

I prefer to leave the pistachios as they are. Not only does it streamline the process, but the pistachios’ thin purple-green skins disappear into the pesto, contributing to its naturally speckled appearance.

Don’t skip the lemon zest and juice!

The lemon is doing two different jobs here.

The finely grated zest contributes fragrance without adding liquid, while the juice cuts through the richness of the olive oil, cheese, and pistachios. Together, they make the pesto taste fresher without turning it into a lemon sauce.

Finely zest the lemon before juicing it—it’s much easier than trying to zest a squeezed half!

Use finely grated Parmigiano-Reggiano

Finely grated Parmigiano-Reggiano distributes more evenly through the pesto and gives it savory depth without leaving noticeable pieces of cheese behind.

Parmigiano is my preference here because its nutty flavor works naturally with pistachios. If you substitute Pecorino Romano, keep in mind that it is sharper and saltier, so taste carefully before adding the full amount of salt called for in the recipe.

Scrape down the food processor several times

The easiest way to get an even pesto isn’t necessarily to process it longer—it’s to stop and scrape.

Basil leaves and pieces of pistachio tend to work their way up the sides of the bowl, while the mixture close to the blade becomes finer. Stop the food processor a few times, scrape everything back toward the blade, then continue processing.

This lets you reach a fine, consistent texture without turning the pesto into a completely smooth purée.

Aim for a fine but textured consistency

The pesto should hold together easily on a spoon, but you should still be able to see tiny flecks of basil and pistachio.

Think sauce rather than nut butter. A little texture gives pistachio pesto much more character, especially when you use it as a finishing sauce on pizza, crostini, vegetables, or fresh mozzarella.

Pro Tip: Don’t thin the entire batch simply because you plan to use some of it with pasta. Keep the pesto concentrated in the jar and adjust the consistency for each recipe as you use it.

Loosen pistachio pesto with pasta water for pasta

When using pistachio pesto for pasta, resist the temptation to keep adding olive oil until it becomes pourable. Hot pasta cooking water loosens the pesto while helping it form a silky coating around the pasta.

An example: In my Caprese Pasta Salad, I mix ½ cup pistachio pesto with ¼ cup hot pasta cooking water before tossing it with the pasta.

Start with less water when dressing hot pasta and add more a spoonful at a time until the sauce coats it easily. Different pasta shapes and quantities will require slightly different amounts.

For more pasta inspiration, browse my collection of Easy Authentic Italian Pasta Dishes.

Adjust the consistency to how you’re serving it

One advantage of keeping the pesto fairly thick is that you can adapt it to whatever you’re making.

For pasta, loosen it with hot pasta cooking water.

For a drizzle or salad dressing, whisk in a little olive oil and, if needed, a splash of lemon juice.

For crostini or pizza, use it straight from the jar so it stays concentrated and doesn’t make the bread or dough soggy.

I especially love it on my Mortadella, Burrata, and Pistachio Pizza, where the savory pesto plays against creamy burrata and thin slices of mortadella.

Substitution tips

• Parmigiano-Reggiano can be replaced with Grana Padano for a slightly milder result, or with Pecorino Romano if you prefer a sharper, saltier pesto.
• If your basil supply is a little short, you can replace a small portion with baby arugula or flat-leaf parsley, but I wouldn’t replace all of the basil in this particular recipe. The generous basil flavor is one of the things that distinguishes it from more pistachio-heavy pestos.
• Plenty of other pesto variations use walnuts, almonds, or pecans, but replacing the pistachios changes the character of this recipe. If pistachios are what brought you here, I’d keep them!

For a recipe that uses a classic basil pesto, check out my Heirloom Tomato Crostata with Homemade Pesto.

Make-ahead tips

Pistachio pesto is ideal for making ahead. Transfer it to a glass jar or airtight container, smooth the surface, and pour a thin layer of extra-virgin olive oil over the top before sealing.

That layer limits the pesto’s exposure to air and helps protect its bright color while it sits in the refrigerator.

Stored this way, the pesto will keep in the fridge for up to one week.

Freeze pistachio pesto for longer storage

For longer storage, freeze pistachio pesto for up to three months.

Small portions are especially useful. Spoon the pesto into an ice cube tray—about 1 tablespoon per compartment works well for a small tray—or into small freezer-safe containers. Once the pesto cubes are solid, transfer them to a freezer bag or airtight container.

Thaw only as much as you need. Once defrosted, stir the pesto well and adjust the consistency with a little olive oil, water, or pasta cooking water depending on how you plan to use it.

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How to Use Pistachio Pesto

The obvious answer is pasta—and it’s an excellent one—but a jar of pistachio pesto is much more versatile than that.

Toss it with short or long pasta, using reserved pasta water to turn it into a silky sauce. Spoon it over fresh tomatoes and mozzarella, or use it as the dressing for my Caprese Pasta Salad. Spread a thin layer over pizza before or after baking, depending on the toppings.

It also works beautifully spooned over roasted or grilled vegetables, especially zucchini, eggplant, asparagus, potatoes, and tomatoes. Swirl a spoonful into soup just before serving, or spoon it over grilled fish and seafood. Add a little to a sandwich, spread it onto crostini, or serve it with fresh mozzarella or burrata.

For something very simple, spoon a little pistachio pesto over warm focaccia and finish with good olive oil and a few crushed pistachios. Because the sauce already contains cheese, nuts, herbs, garlic, and seasoning, you don’t need much else.

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FAQ

Is pistachio pesto the same as pistachio cream?

No. Pistachio pesto is a savory sauce made with pistachios, herbs, cheese, garlic, olive oil, and salt.

Pistachio cream is generally a sweet spread made from pistachios, sugar, and additional fats or dairy. It’s used more like Nutella—in pastries, desserts, or simply spread onto bread.

The names can be confusing when you’re shopping for Italian pistachio products, so check the ingredient list before buying. For savory dishes such as my Mortadella, Burrata, and Pistachio Pizza, you want pistachio pesto, not sweet pistachio cream.

Do I need to peel pistachios for pistachio pesto?

No. Blanching and peeling pistachios can give pesto a brighter green color and a slightly smoother texture, but the extra step isn’t necessary.

I use shelled pistachios as-is. Once processed with all that fresh basil, their skins add to the pesto’s naturally rustic texture.

Is pistachio pesto Sicilian?

Pistachio pesto is strongly associated with Italian cooking, and many versions put the pistachios at the center of the sauce, using little or no basil.

My recipe is a basil-forward pistachio pesto: it follows the familiar structure of basil pesto but replaces pine nuts with pistachios and adds fresh lemon. I prefer to describe it for what it is rather than claim there is a single definitive formula for pistachio pesto.

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Pistachio Pesto with Basil and Lemon Recipe

This vibrant Pistachio Pesto blends fresh basil, pistachios, Parmigiano-Reggiano, garlic, and lemon into a rich, bright sauce. Make it in minutes, then spoon it over pasta, pizza, vegetables, or your favorite summer dishes.

Course Sauce

Cuisine Italian

Keyword Basil, Condiment, gluten-free, Italian, Sauce, Summer Recipe, Vegetarian

Prep Time 15 minutes minutes

Servings 2 cups

Author Marie Asselin

Ingredients

• 4 ½ oz fresh basil leaves, lightly packed  (about 5 cups, lightly packed)
• 2 ½ oz shelled pistachio nuts
• 2 cloves garlic, peeled and coarsely chopped
• ¾ tsp kosher salt, or fine sea salt
• ½ lemon, finely grated zest and juice
• 2 ½ oz finely grated Parmigiano-Reggiano cheese
• Freshly ground black pepper
• ¾ cup extra-virgin olive oil

US Customary - Metric

Instructions

• Add all ingredients to a food processor. Process to a fine consistency, scraping down the sides of the bowl several times.
• If you're not using the pesto right away, transfer it to a glass jar or an airtight container and cover the surface with a thin layer of extra-virgin olive oil to help prevent browning.
• SERVING: Use Pistachio Pesto with pasta, pizza, crostini, sandwiches, grilled or roasted vegetables, or fresh mozzarella.

  For pasta, loosen the pesto with a little hot pasta cooking water before tossing.
• STORAGE: Refrigerate the Pistachio Pesto in a glass jar or an airtight container for up to 1 week. After each use, smooth the surface and add a fresh thin layer of extra-virgin olive oil to help prevent browning. Freeze for up to 3 months.

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]]> https://foodnouveau.com/pistachio-pesto/feed/ 0 https://foodnouveau.com/caprese-pasta-salad/ https://foodnouveau.com/caprese-pasta-salad/#comments Fri, 14 Aug 2026 13:50:21 +0000 https://foodnouveau.com/?p=280 This Caprese Pasta Salad with Pistachio Pesto combines juicy tomatoes, creamy mozzarella, arugula, and crunchy pistachios in a fresh, summery pasta salad. Serve it as an easy vegetarian main, or bring it along to picnics, potlucks, and summer gatherings! This post contains affiliate links. Full disclosure is at the bottom of the article. This Caprese […]

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]]> This Caprese Pasta Salad with Pistachio Pesto combines juicy tomatoes, creamy mozzarella, arugula, and crunchy pistachios in a fresh, summery pasta salad. Serve it as an easy vegetarian main, or bring it along to picnics, potlucks, and summer gatherings!

This post contains affiliate links. Full disclosure is at the bottom of the article.

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This Caprese pasta salad is what I make when tomatoes are at their juiciest and basil perfumes the kitchen before I even tear a leaf. This is a dinner dish that’s colorful and generous without being complicated to make. Short pasta is coated with vivid pistachio pesto, then tossed with sweet cherry tomatoes and peppery arugula. Torn mozzarella di bufala and roasted pistachios go on at the end, giving every serving a mix of creamy, juicy, herbaceous, and crunchy textures.

The first time I tasted truly fresh mozzarella di bufala was at an agriturismo perched on a hill in Tuscany. I still remember how delicate it was: barely holding together, with a soft, milky center and a flavor that was much more distinctive than the supermarket mozzarella I knew at the time. It immediately made me understand why such a simple cheese deserves to be served with equally simple, carefully chosen ingredients.

I have been rather particular about fresh mozzarella ever since. Mozzarella di bufala is still my first choice when I want to make this salad especially luxurious, but an excellent cow’s-milk fior di latte, bocconcini, or fresh mozzarella pearls will also work beautifully. Freshness matters more than the shape of the cheese—and even more than whether it is made with buffalo’s or cow’s milk.

I first began making this Caprese pasta salad because I wanted to turn the classic combination of tomatoes, mozzarella, basil, and olive oil into a complete meal. Pasta made the salad more substantial, but I did not want it to lose the freshness and simplicity that make Caprese so appealing in the first place.

What sets this Caprese pesto pasta salad apart is the homemade pistachio pesto, which replaces the balsamic dressing commonly used in similar recipes. The pistachios give the pesto a rounded, subtly sweet nuttiness, while lemon and Parmesan keep it bright and savory. You can use a good-quality store-bought basil pesto when you need a shortcut, but my homemade pistachio pesto is what gives this salad its distinctive character.

A few small details make a noticeable difference:

• Loosening the pesto with hot pasta water helps it coat the pasta evenly instead of sitting on it in oily clumps.
• Seasoning the tomatoes separately gives the salt a chance to draw out their juices, which mingle with the pesto and become part of the dressing.
• Finally, adding the mozzarella just before serving protects its delicate texture and keeps the salad from becoming watery.

The result is an easy Caprese pasta salad recipe that works equally well as a light meal, a picnic lunch, or a generous side dish for a barbecue or a cookout. Serve it at room temperature, when the tomatoes are fragrant, the pesto is silky, and the mozzarella is at its softest.

For another fresh way to pair ripe tomatoes with creamy mozzarella, try my Tomato and Peach Panzanella Salad.

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Quick Summary

• What it is: A fresh Caprese pasta salad with cherry tomatoes, mozzarella di bufala, arugula, basil, pistachio pesto, and roasted pistachios.
• Why it is different: Pistachio pesto replaces the more common balsamic dressing and gives the salad a rich, nutty coating.
• Best serving temperature: Room temperature rather than refrigerator-cold.
• Make-ahead option: Prepare most of the salad several hours in advance, then add the arugula, basil, mozzarella, and pistachios shortly before serving.
• Useful shortcut: Substitute a good-quality prepared basil pesto for the homemade pistachio pesto.

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Why This Caprese Pesto Pasta Salad Works

A good Caprese salad is built on contrasts: juicy tomatoes, milky mozzarella, aromatic basil, fruity olive oil, and enough salt to make each ingredient shine. Pasta adds substance, but it also absorbs flavor, so the dressing has to be generous enough to remain noticeable after the salad rests.

The pistachio pesto accomplishes that while adding another layer of flavor and texture. The tomatoes contribute freshness and natural acidity, the arugula brings a peppery edge, and the roasted pistachios provide crunch. Adding the mozzarella at the end keeps its creamy texture intact and prevents it from disappearing into the salad.

No separate salad dressing or balsamic vinegar is necessary here. The lemon in the pistachio pesto and the juices released by the seasoned tomatoes provide enough brightness without covering the flavor of the mozzarella or darkening the pasta.

This is also a flexible recipe. Serve it as a vegetarian main course, bring it to a picnic or potluck, or pair it with grilled vegetables, chicken, fish, or sausages. For more ideas like this, browse my collection of easy Italian pasta dishes.

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Helpful Tips for the Best Caprese Pasta Salad

Choose a short pasta that holds the pesto

Fusilli, rotini, cavatappi, casarecce, radiatori, orecchiette, campanelle, and small shells are all excellent choices. Use your favorite short pasta, ideally one with curves, ridges, or openings that can capture the pesto and tomato juices.

Choose a pasta shape close in size to the halved cherry tomatoes. This makes the salad easier to toss, serve, and eat.

Cook the pasta until tender but chewy

Pasta firms as it cools, so avoid undercooking it aggressively. Cook it according to the package directions, then taste a piece before draining. It should be fully cooked and pleasantly chewy, but not so soft that it breaks apart when tossed.

A very firm al dente texture that works well for hot pasta can seem tough once the pasta has cooled.

Don’t rinse the pasta for this recipe

Rinsing is useful in some cold pasta salads, but it is not the best choice here. The thin layer of starch left on the pasta helps the loosened pesto cling to its surface.

Drain the pasta well, transfer it directly to the pesto, and toss while it is still warm. The pasta will absorb some of the sauce as it gradually cools to room temperature.

Loosen the pesto with pasta water

Pesto straight from the refrigerator or food processor can be too thick to coat an entire bowl of pasta evenly. Reserved pasta water thins it, while the starch helps bind the water and oil into a smoother sauce.

Pro Tip: Reserve more pasta water than you think you will need before draining. Begin with the amount specified in the recipe, then add another spoonful if the pesto still looks thick or the pasta seems dry.

Add the pasta water gradually. It is easy to loosen the pesto further, but difficult to correct if you add too much water at once.

Season the tomatoes before adding them to the recipe

Halve the cherry tomatoes, season them with flaky salt and pepper, and let them rest for a few minutes. The salt draws out some of their juices and seasons the tomatoes more thoroughly.

Add those juices to the pasta along with the tomatoes. They loosen the pesto and give the salad a fresher, more tomato-forward flavor.

Cherry and grape tomatoes are especially convenient because they hold their shape well. Larger garden or heirloom tomatoes can also be used, but remove excess watery pulp before chopping.

Drain the mozzarella and add it last

Fresh mozzarella contains a considerable amount of moisture, especially mozzarella di bufala. Drain it thoroughly before using it, but do not press or squeeze it.

Tear the mozzarella directly over the finished salad just before serving. Any small amount of milky liquid that escapes will mingle with the pesto, while the larger pieces of cheese will retain their creamy interior.

Mozzarella di bufala is my favorite choice, but fresh fior di latte, bocconcini, or small mozzarella balls such as ciliegine are all good alternatives. If you’re using a larger ball of fresh mozzarella, tear it into generous bite-sized pieces just before serving. Avoid low-moisture mozzarella or pre-shredded cheese; neither will provide the soft, milky texture that defines a Caprese salad.

Serve this Caprese Pasta Salad at room temperature

Cold temperatures firm up fresh mozzarella and mute the flavors of tomatoes, basil, pesto, and olive oil. Take the salad and the mozzarella out of the fridge about an hour before serving.

When time is short, keep the sealed container of mozzarella in a bowl of warm—not hot—water for 20 to 30 minutes. This gently warms it without heating or melting the cheese.

Make-ahead tips

You can combine the pesto-coated pasta and seasoned tomatoes several hours in advance. This also makes the salad convenient for meal prep, although I recommend keeping the arugula, basil, and mozzarella separate until you’re ready to eat. Cover and refrigerate them until about an hour before serving.

Wait to add the arugula, fresh basil, mozzarella, and pistachio garnish until shortly before the salad goes to the table. This keeps the greens fresh, the basil bright, the pistachios crunchy, and the mozzarella soft.

Give the salad a thorough but gentle toss before serving. Taste and add flaky salt, pepper, pesto, or olive oil as needed because pasta continues absorbing the dressing as it rests.

How to refresh leftover pesto pasta salad before serving

Refrigerated pesto thickens, and the pasta will continue to absorb oil and moisture overnight. Let leftovers return toward room temperature, then loosen them with a spoonful of pesto or a drizzle of extra-virgin olive oil and a small splash of water.

Add fresh basil, arugula, or pistachios to restore some of the salad’s original color and texture. For the best quality, plan to eat leftovers within two days.

Substitution tips

• A prepared basil pesto is the easiest substitute for pistachio pesto. Choose one with a fresh green color and a short ingredient list, and loosen it with pasta water in the same way.
• Baby spinach can replace the arugula, although it won’t provide the same peppery contrast. Toasted almonds or pine nuts can replace the pistachios used as a garnish.
• For a gluten-free Caprese pasta salad, use a short gluten-free pasta that remains firm after cooling. Cook carefully and start checking it earlier than the package time, because some gluten-free pastas soften quickly.

Keep this salad chilled when taking it outdoors

Because this salad contains fresh mozzarella, keep it refrigerated or in a well-packed cooler until shortly before serving. Return leftovers to the cooler promptly rather than leaving the bowl in direct sun or summer heat.

For another easy salad that works especially well at barbecues and potlucks, try my Easy Tomato Corn Salad.

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FAQ

Can I make Caprese Pasta Salad ahead?

Yes. You can assemble the pesto-coated pasta and tomatoes several hours ahead and refrigerate. For the freshest texture, add the arugula, basil, mozzarella, and pistachios shortly before serving.

Take the salad out of the refrigerator about an hour before eating so the pesto can soften and the flavors can deepen. Toss well and add a little extra pesto or olive oil if the pasta looks dry.

Can I use store-bought pesto?

Yes. A good-quality prepared basil pesto is the easiest substitute for homemade pistachio pesto.

Because prepared pesto can be quite thick, loosen it with a spoonful or two of reserved pasta water before tossing it with the pasta. Taste before adding extra salt because commercial pesto is often saltier than homemade.

The flavor will be more traditionally basil-forward, while the pistachio pesto recipe gives the salad a richer, nuttier character.

Does Caprese Pasta Salad need balsamic vinegar?

No. Although balsamic vinegar is common in many Caprese pasta salad recipes, it isn’t needed in my version.

In this recipe, lemony pistachio pesto and the juices from the seasoned tomatoes provide enough brightness and acidity. Skipping balsamic also preserves the salad’s fresh green color and allows the delicate flavor of the mozzarella to remain prominent.

For another summer recipe that puts tomatoes and pesto front and center, try my Heirloom Tomato Crostata with Homemade Pesto.

Print

Caprese Pasta Salad Recipe

This Caprese Pasta Salad with Pistachio Pesto combines juicy tomatoes, creamy mozzarella, arugula, and crunchy pistachios in a fresh, summery pasta salad. Serve it as an easy vegetarian main, or bring it along to picnics, potlucks, and summer gatherings!

Course dinner, Lunch, Main Course, Main dish

Cuisine Italian

Keyword Basil, Caprese, Cherry Tomatoes, Italian Cuisine, Italian Food, Italian Recipe, Make-Ahead, Mozzarella di Bufala, Pasta, Pasta Salad, Pesto, Picnic, Pistachio, Pistachio Pesto, Pistachios

Prep Time 20 minutes minutes

Cooling Time 15 minutes minutes

Servings 4 servings

Author Marie Asselin

Ingredients

• ½ cup Pistachio Pesto, or good quality store-bought pesto
• 10 oz dry, short pasta
• 8 oz cherry tomatoes
• 1 large handful arugula leaves
• Fleur de sel, or flaky sea salt
• Freshly ground black pepper
• 1 ball Italian mozzarella di bufala, about 8 oz / 225 g

To Serve

• Fresh basil leaves
• Crushed pistachios
• Extra-virgin olive oil

US Customary - Metric

Instructions

• For the Caprese Pasta Salad: Place the required amount of Pistachio Pesto in a large mixing bowl or a salad bowl. Set aside.
• Cook the pasta according to the manufacturer’s instructions. Towards the end of the cooking time, scoop ¼ cup (60 ml) of the pasta cooking water and mix into the pistachio pesto.
• Drain the pasta, then transfer to the bowl with the pesto. Toss to coat the pasta with the pesto, then let cool to room temperature.
• While the pasta is cooling, halve the cherry tomatoes, then transfer to a plate or bowl. Sprinkle with a generous pinch of fleur de sel or flaky sea salt and some freshly ground black pepper. Let rest for 5 minutes.
• Add the cherry tomatoes and the arugula to the pasta and gently toss to combine. Taste and adjust seasoning, if needed. Transfer the caprese pasta salad to a large serving plate.
• SERVING: Tear the fresh mozzarella into chunks and scatter over the caprese pasta salad. Garnish with fresh basil leaves, crushed pistachios, and a generous drizzle of extra-virgin olive oil. Enjoy!
• STORAGE: This Caprese pasta salad can be made up to a half-day ahead of time and refrigerated, covered with plastic wrap, or in an airtight container. Incorporate the arugula and fresh basil leaves just before serving to prevent them from wilting. Make sure to return the caprese pasta salad to room temperature at least 1 hour before serving.

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The post Caprese Pasta Salad with Pistachio Pesto appeared first on Food Nouveau.

]]> https://foodnouveau.com/caprese-pasta-salad/feed/ 1 https://foodnouveau.com/summer-salads/ https://foodnouveau.com/summer-salads/#respond Thu, 13 Aug 2026 11:18:25 +0000 https://foodnouveau.com/?p=27274 Looking for summer salads beyond the usual bowl of greens? These 25 recipes include crisp vegetable salads, pasta and grain salads, seasonal fruit combinations, and meal-worthy favorites. Summer salads are one of the things I look forward to most once local produce starts piling up at the farmers market. When tomatoes are juicy, cucumbers are […]

The post 25 Fresh Summer Salads for Picnics, Potlucks, and Easy Meals appeared first on Food Nouveau.

]]> Looking for summer salads beyond the usual bowl of greens? These 25 recipes include crisp vegetable salads, pasta and grain salads, seasonal fruit combinations, and meal-worthy favorites.

Summer salads are one of the things I look forward to most once local produce starts piling up at the farmers market. When tomatoes are juicy, cucumbers are crisp, corn is sweet, and peaches and berries are at their peak, it really doesn’t take much to turn them into something special.

My favorite summer salad tends to change depending on what looks best that week. I love that a summer salad can be as simple as a bowl of sliced tomatoes dressed with good olive oil, or substantial enough to serve as lunch or dinner. Add pasta, grains, beans, grilled cheese, seafood, fresh herbs, or something crunchy, and suddenly a side dish becomes the recipe everyone wants seconds of.

This collection of 25 summer salad recipes includes quick tomato and cucumber salads, colorful fruit-forward combinations, make-ahead pasta and grain salads, and hearty options for easy summer meals.

Use the Quick Chooser below when you need a fast recommendation, or jump straight to the category that best suits what you’re planning.

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Easy Tomato, Cucumber, and Vegetable Summer Salads

These easy summer salad recipes put peak-season tomatoes, cucumbers, corn, zucchini, cabbage, and beets front and center, with minimal cooking and plenty of crisp, colorful texture.

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1. Easy Tomato Corn Salad

by Food Nouveau

Sweet corn and perfectly ripe tomatoes do most of the work in this simple summer salad. A lemon and sherry vinaigrette and a generous handful of fresh herbs bring everything together, making this tomato corn salad an easy choice for BBQs, pool parties, and potlucks. The dressing can be prepared well in advance, so assembly is especially quick.

2. Greek Salad

by The Forked Spoon

A traditional Greek salad needs no lettuce and no elaborate dressing—just ripe tomatoes, crisp cucumber, green pepper, red onion, Kalamata olives, and creamy feta. Olive oil, red wine vinegar, and oregano keep the flavors clean and direct. It takes only 15 minutes and works with almost anything coming off the grill.

3. Tomato Cucumber Onion Salad with Celery

by Mangia Bedda

This Sicilian-style tomato cucumber salad gets extra crunch and character from sliced celery. It is dressed simply with olive oil, oregano, and basil—no vinegar—so the juices from the ripe tomatoes remain the main attraction. Serve it with plenty of crusty bread because leaving those juices behind would be a mistake.

4. 4-Ingredient Cucumber Salad

by My Kitchen Love

When you need something cold and crunchy in a hurry, this cucumber salad keeps matters refreshingly simple. Cucumbers, dill, white wine vinegar, and a little sugar create a tangy side in about 15 minutes. Toss it shortly before serving so the cucumbers retain their snap.

5. Raw and Roasted Cherry Tomato Salad

by Family Style Food

Combining raw and roasted cherry tomatoes gives this salad two very different expressions of the same ingredient. The roasted tomatoes become soft, concentrated, and sweet, while the raw ones remain juicy and lively. Add basil and serve the tomato salad with ricotta, mozzarella, or burrata and toasted bread.

6. Hazelnut, Parmesan, and Grilled Zucchini Salad

by Food Nouveau

A very hot grill gives sliced zucchini beautiful char marks while leaving the centers pleasantly firm. Toasted hazelnuts, fresh basil, shaved Parmigiano-Reggiano, and an optional drizzle of hazelnut oil add crunch, saltiness, and richness. This grilled zucchini salad is elegant enough for company but ready in about 25 minutes.

7. Red Cabbage Coleslaw with Sweet Corn

by From Scratch Fast

This colorful red cabbage slaw is light, crunchy, and made in a single bowl. Sweet corn softens the cabbage’s slight bitterness, while scallions, cilantro, lime juice, and a small amount of mayonnaise form a simple dressing. It can be prepared a day ahead and is especially useful alongside tacos, sandwiches, grilled meat, or fish.

8. Tomato Beet Salad

by Fox Loves Lemons

Earthy roasted beets and juicy heirloom tomatoes make a striking summer pairing in this colorful tomato beet salad. Blue cheese adds richness, walnuts provide crunch, and fresh herbs keep the platter firmly rooted in the season. Most of the work can be done ahead by roasting the beets before you assemble the salad.

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Summer Fruit Salads with Peaches, Berries, and Melon

These fruit-forward summer salads balance juicy peaches, berries, or melon with crisp vegetables, herbs, cheese, nuts, and sharp dressings.

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9. Tomato and Peach Panzanella Salad

by Food Nouveau

This summer panzanella is all about contrast: juicy tomatoes and peaches, crunchy-edged toasted bread, milky buffalo mozzarella, chives, and basil. The bread absorbs the garlicky vinaigrette without losing all of its texture. Save this one for the height of tomato and peach season, when the produce can truly carry the dish.

10. Peach Burrata Salad

by The Kitchen Girl

Juicy peaches and creamy burrata make of this generous salad an impressive starter with very little effort. Leafy greens, salty prosciutto, basil, pistachios, and a white balsamic dressing provide enough contrast to keep the salad balanced. It comes together in about 15 minutes and is especially lovely for brunch or a relaxed summer dinner.

11. Grilled Halloumi, Corn, and Peach Salad

by How Sweet Eats

This grilled summer salad piles sweet peaches and corn onto peppery arugula with golden slices of halloumi. Pickled onions and pistachios sharpen the flavors and bring plenty of crunch, while a cilantro-lime dressing ties everything together. It is satisfying on its own, but grilled chicken can turn it into an even more substantial meal.

12. Strawberry Salad with Feta

by Family Style Food

Fresh strawberries appear twice in this Strawberry Salad with Feta: sliced into the greens and puréed into a naturally sweet balsamic vinaigrette. Feta cheese, cucumber, cherry tomatoes, arugula, and spinach keep the combination firmly on the savory side. This easy 15-minute summer salad is a colorful option for lunch, brunch, or a summer gathering.

13. Blueberry Cucumber Summer Salad

by How Sweet Eats

Blueberries and cucumber make an unexpectedly natural pair in this crisp Blueberry Cucumber Summer Salad. Scallions and Parmesan add savory depth, sugared almonds bring a granola-like crunch, and creamy balsamic vinaigrette finishes the whole thing. Serve this fresh summer salad before dinner or add a protein and turn it into an easy lunch.

14. Cucumber Melon Salad with Mint

by Occasionally Eggs

Juicy melon, crisp cucumber, sharp red onion, lemon, and mint make this Cucumber Melon Salad with Mint one of the most refreshing combinations in the collection. This no-cook summer salad requires only about 15 minutes of active preparation. It’s a particularly good choice when you want a fruit-forward salad without cheese or tomatoes.

15. Watermelon Salad with Cucumber, Feta, and Mint

by My Kitchen Love

Watermelon and cucumber create a cold, juicy base for salty feta, fresh mint, lime juice, and olive oil in this Watermelon Salad with Cucumber, Feta, and Mint. With just six ingredients and a 10-minute preparation time, it’s an easy summer side to pull together when dinner is nearly ready. Serve the watermelon salad promptly, before the fruit begins releasing too much liquid.

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Make-Ahead Pasta, Grain, Bean, and Potato Salads

These make-ahead summer salads travel well, feed a crowd, and give pasta, couscous, lentils, beans, and potatoes plenty of fresh seasonal character.

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16. Caprese Pasta Salad with Pistachio Pesto

by Food Nouveau

Classic Caprese ingredients become a more substantial picnic or lunch dish in this Caprese Pasta Salad with Pistachio Pesto. Cherry tomatoes, arugula, mozzarella di bufala, basil, and roasted pistachios deliver a generous mix of creamy, juicy, peppery, and crunchy elements. Prepare the pasta portion several hours ahead, then add the delicate mozzarella shortly before serving.

17. Lemon Orzo Salad with Feta

by Lemons and Zest

This Lemon Orzo Salad with Feta is loaded with cucumber, bell pepper, red onion, feta, parsley, and basil. Fresh lemon zest and juice give the vinaigrette plenty of character without overwhelming the vegetables. The orzo salad benefits from a short rest in the fridge and keeps well, making it a practical choice for meal prep or a summer potluck.

18. Israeli Couscous Salad with Cherry Tomato Dressing

by Food Nouveau

Pearl couscous, cucumber, olives, parsley, arugula, and broiled cherry tomatoes give this Israeli Couscous Salad plenty of texture. Half of the tomatoes are blended into a deeply flavored dressing that the couscous absorbs as it rests. This make-ahead summer salad is ideal for picnics, potlucks, or lunch boxes; just wait until serving time to fold in the arugula.

19. Antipasto Pasta Salad

by Simple Bites

This hearty Antipasto Pasta Salad turns a platter of grilled fresh veggies into picnic-friendly fare. Eggplant, zucchini, peppers, radicchio, cherry tomatoes, cannellini beans, olives, herbs, and Pecorino Romano are tossed with a grilled-lemon dressing. The pasta salad is even better after a few hours in the refrigerator and can easily move from make-ahead side dish to vegetarian main course.

20. Lentil Tabbouleh

by Occasionally Eggs

Lentils stand in for bulgur in this filling Lentil Tabbouleh. Parsley, mint, tomatoes, cucumber, and other fresh vegetables keep the salad herbaceous and summery, while the lentils add enough substance for a light meal. This naturally vegan and gluten-free summer salad can also be made with lentils cooked in advance.

21. French-Style Potato and Green Bean Salad

by Pardon Your French

Tender potatoes and crisp green beans are tossed with olives, capers, fresh herbs, and a sharp vinaigrette in this French-Style Potato and Green Bean Salad. Because it’s dressed without mayonnaise, the salad is satisfying without being overly rich, which makes it especially well suited to warm-weather gatherings. Serve it as a potluck side or top it with hard-boiled eggs for an easy summer lunch.

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Hearty Summer Salads for Lunch or Dinner

When a small side salad won’t quite do, these filling summer salads add seafood, chorizo, cheese, beans, rice, or grilled corn without becoming overly heavy.

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22. Wild Rice Salad with Cherries and Hazelnuts

by Food Nouveau

Wild rice gives this Wild Rice Salad with Cherries and Hazelnuts a hearty, pleasantly chewy foundation, while cherries, toasted hazelnuts, spinach, basil, and goat cheese add juicy, crunchy, leafy, and creamy contrasts. Part of the fruit is blended into a cherry vinaigrette, ensuring its flavor runs through the entire dish. Make this filling summer salad for a vegetarian lunch or serve it alongside grilled salmon, steak, or chicken.

23. Spanish Tomato Salad with Chorizo and Almonds

by Food Nouveau

This Spanish Tomato Salad with Chorizo and Almonds is much more substantial than a simple plate of sliced tomatoes. Crisped chorizo, feta, toasted almonds, garlic, herbs, and sherry vinegar add saltiness, heat, and crunch, while resting the tomatoes first concentrates their flavor. Serve this hearty tomato salad as a summer main course with crusty bread or in smaller portions alongside grilled meat.

24. Grilled Tuna and White Bean Salad

by Mangia Bedda

Grilled tuna and creamy white beans make this Grilled Tuna and White Bean Salad filling enough for dinner. Cherry tomatoes, red onion, black olives, garlic, parsley, and lemon keep this Italian-inspired summer salad colorful and lively. It can be served right away, but a few hours of resting gives the flavors time to mingle.

25. Avocado Salad with Grilled Corn and Basil Feta Dressing

by The Wooden Skillet

Creamy avocado, grilled sweet corn, crisp cucumber, feta, dill, and green onions make this Avocado Salad with Grilled Corn substantial without weighing it down. The basil-feta dressing reinforces the cheese and herb flavors while giving the vegetables a creamy coating. This hearty summer salad works equally well as a BBQ side, meal-prep lunch, or easy warm-weather dinner.

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