Crispy, crunchy, and delicious to munch(-y), this Refrigerator Pickle Recipe is a fun summer tradition perfect for adding to burgers or just snacking on straight from the jar. Plus, unlike canned pickles, these refrigerator dill pickles are super easy make!

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The easiest way to make your own pickles.

I love the idea of canning my own food, but have you seen all the equipment you need for it? No thank you.

Making homemade refrigerator pickles is practically effortless and you don’t need to fill your kitchen with fancy canning jars and racks and tongs. Win!

I know what you’re thinking: these pickles must be inferior to traditional canned pickles. Not true!

This is one of those glorious shortcuts that yields results just as tasty as the original. The only downside here is that they don’t last as long, but let’s be real: you’re going to eat ‘em all up before that would even be an issue, especially if you make them into Air Fryer Pickles.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Kirby Cucumbers. Those are the small/medium-ish ones with the bumpy skins. Sometimes you’ll see them labeled “pickling cucumbers.” Mini or Persian cucumbers work too. You want a small cucumber because they yield crisp, crunchy pickles.
• Fresh Dill. Because dill pickles are the best pickles! Try my Air Fryer Spicy Dill Pickles next!
• Mustard Seeds. Psst—you can actually eat the pickled mustard seeds too and they’re delicious! Add them to dressings or crush them with a mortar and pestle for serving with Baked Pork Tenderloin.
• Coriander Seeds. Coriander has a citrusy flavor, so it adds a bright note to these refrigerator pickles.
• Garlic. I highly recommend adding the garlic, but you do you.
• Water. You don’t need to add all that much because the salt in the brine will draw the moisture out of the cucumbers.
• White Vinegar. Nothing fancy here. Simple is best for these easy pickles!
• Kosher Salt. Because most people don’t have pickling salt on hand, I’ve developed this recipe with the more common kosher salt.

How to Make Refrigerator Pickles

Slice. Cut the cucumbers into thin rounds. This is easy on a mandoline.

Layer. Pack the cucumbers to the pint jar(s), then layer in the dill, seeds, and garlic.

Brine. Whisk together the water, vinegar, and salt, then pour this mixture into the jar(s).

Refrigerate. Close the jar, give it a good shake, then refrigerate, shaking occasionally. Refrigerator pickles are ready to eat after 2 hours, but best after a full day. ENJOY!

Recipe Variations

• Change Up the Vinegar. You can use apple cider vinegar or rice vinegar to make pickles, too. Rice vinegar makes for a delicious Asian-inspired pickle, especially if you add some slices of ginger..
• Try Different Herbs and Spices. This refrigerator pickle recipe gives you that classic pickle flavor, but there’s no reason you can’t experiment with what you have on hand. You can also buy a packet of pickling spices to make it easier.
• Spicy Pickles. Like your pickles spicy? Add black peppercorns, crushed red pepper flakes, or sliced jalapeño peppers. (The pickled jalapeños are also fantastic on burgers and tacos!)
• Pickle Spears. Just like store-bought pickles, refrigerator pickles come in all shapes and sizes. Quarter the cucumbers lengthwise to make pickle spears.
• Sweet Pickles. You’ll need to warm the water and vinegar. Whisk in the sugar and salt until they’re dissolved. The amount of sugar you use is up to you; you can start with as little as 1 tablespoon and go all the way up to 3 or 4. Taste as you go until the brine reaches your desired sweetness.

What to Serve with Refrigerator Pickles

• Sandwiches. BBQ sandwiches like Instant Pot Pulled Pork and Slow Cooker Pulled Pork are extra tasty with the addition of refrigerator dill pickles.
• Burgers. Pickle chips add tangy flavor to Vegan Burgers, Salmon Burgers, and Quinoa Burgers, Air Fryer Hamburgers, and Turkey Burgers. (And don’t forget the Pickled Onions!)
• Pasta Salads. Diced pickles are a crunchy addition to Chicken Pasta Salad.
• Creamy Salads. Both the dill and the pickles are so good added to my Healthy Potato Salad. (Pro-Tip: You can boil the potatoes in a mixture of half water, half pickle brine for even more pickle flavor in your potato salad!)

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Refrigerator Pickles

This refrigerator pickle recipe requires no cooking, no canning, and it's ready fast! These are the easiest pickles you'll ever make.

Course condiment

Cuisine American

Prep Time 10 minutes minutes

Chilling Time 1 day day

Total Time 1 day day 10 minutes minutes

Servings 12 servings

Calories 14kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 ½ pounds Kirby cucumbers* about 6 small/medium, or mini or Persian cucumbers
• 2 tablespoons roughly chopped fresh dill
• 2 teaspoons mustard seeds optional
• 1 teaspoon coriander seeds optional
• 1 to 2 cloves garlic thinly sliced (optional)
• 1 cup water
• ½ cup white vinegar
• 1 tablespoon kosher salt**

Instructions

• Cut the cucumbers into very thin coins—about 1/8-inch (I like to use a mandolin). In a very large jar (1 liter or larger), layer the cucumbers with the dill, mustard seeds, coriander seeds, and garlic (3 or 4 layers is great; it doesn’t need to be precise). Or, divide the ingredients between two smaller (3/4-liter) jars (this is my preference, but take your pick based on what you have available in your kitchen).
  
• In a large bowl, briskly whisk together the water, white vinegar, and salt for several seconds to dissolve the salt. Carefully pour it over the cucumbers (if there’s extra salt in the bottom of the bowl that didn’t dissolve, add it too). This won’t look like much liquid yet—the salt will draw water out of the cucumbers as they sit.
  
• Seal the jar firmly and shake it about to work the liquid throughout the slices. Place in your fridge (set it at eye level so you think of it every time you open the door) and refrigerate for 1 day for full results, shaking the jar periodically. After 2 hours they’ll be lightly pickled and ready to enjoy. Munch for up to 1 week***.
  

Video

Notes

• *Kirby cucumbers are sometimes called “pickling cucumbers” and are short with bumpy skin. You can also use English (hot house) cucumbers, which have a thin skin that does not need to be removed (if using English, cut them into coins). Mini cucumbers (also thin skinned) work well for pickling too.
• **Avoid iodized (table salt) for this recipe as it has a harsh flavor. If you must use it, reduce to half the amount.
• ***TO STORE: While standard food safety guidelines dictate that refrigerator pickles shouldn’t be stored for more than 1 week, we live on the edge and enjoy ours for 2 to 3 weeks. Be sure to use a clean utensil to remove them from the jar each time to avoid bacteria, which can make them spoil more quickly.

Nutrition

Serving: 1(of 12) | Calories: 14kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 584mg | Potassium: 91mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 0.2mg

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Brighten up your morning with this Avocado Smoothie with Blueberries. It’s thick, creamy, and packed with nourishment!

It’s time to start adding avocado to your morning smoothie.

Avocado is one of my favorite ingredients for smoothies, whether it’s in a classic Avocado Smoothie or this Blueberry Avocado Smoothie.

It makes them lusciously creamy like a milkshake, satisfying enough to keep you full (thank you healthy fats and fiber!), and with their healthy fats, fiber, and omega-3s, avocados are nutritional powerhouse.

• This Apple Avocado Smoothie and this Mint Smoothie are two of my favorite avocado smoothie recipes. Frozen banana provides sweetness and each has a zippy ingredient to bring the smoothie to life (similar to the idea of adding lime juice to guacamole to brighten it).
• In today’s blueberry avocado smoothie, the tartness of the berries livens up the more mild avocado. As a bonus, blueberries cover up the green color, so if you have skeptics who shy away from a verdant Green Smoothie or Kale Pineapple Smoothie, they will be none the wiser here.

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Blueberry Avocado Smoothie

Creamy, rich, and sweetened only with fruit, this blueberry avocado smoothie is a healthy way to start your day!

Course Breakfast, Drinks

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 1 large or 2 small smoothies

Calories 283kcal

Author Erin Clarke / Well Plated

Ingredients

• ½ cup unsweetened vanilla almond milk or milk of choice
• 1 cup fresh spinach
• 1 medium ripe banana peeled
• ½ ripe avocado peeled and pitted
• 2 cups frozen blueberries
• 1 tablespoon ground flaxseed meal
• 1 tablespoon almond butter or whole almonds if you have a very high-powered blender that will ensure the mixture is smooth
• ¼ teaspoon ground cinnamon

Instructions

• Place all the ingredients in your blender in the order listed: almond milk, spinach, banana, avocado, blueberries, flaxseed meal, and almond butter.
• Blend until smooth. If you'd like a thicker smoothie, add a small handful of ice. For a thinner smoothie, add a bit more almondmilk. Enjoy immediately.

Video

Notes

Smoothies are best enjoyed right after they’re made. However, you can save leftover smoothie for later or make ahead. Store in an airtight container and enjoy within a few hours to best taste and texture.

Nutrition

Serving: 1(of 2) | Calories: 283kcal | Carbohydrates: 42g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Fiber: 11g | Sugar: 23g

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With salami, Kalamata olives, sun-dried tomatoes, provolone, and zesty pepperoncini, this Italian Chopped Salad is a pizzeria-style salad that’s full of BIG flavor—truly, a salad worth getting excited about!

The homemade (and so much tastier) version of a restaurant classic.

Chopped salads are ubiquitous at many Italian-American restaurants and pizzerias, and while I love the idea of a fresh salad to kick off pizza night, they’re often drowning in oily dressing.

That’s where today’s homemade Italian chopped salad comes in!

• Traditional mozzarella is replaced with creamy provolone, which is much more flavorful.
• In place of ho-hum iceberg lettuce, I swapped a blend of crunchy romaine and nutrient-dense kale.
• The salami is optional, as this salad is bolstered by the addition of filling chickpeas, which offer lean protein and fiber.
• Olives, pepperoncini, tomatoes (sun-dried and fresh!), and a fabulous Italian dressing make it a recipe you’ll want to make at least once a week!

This Italian chopped salad is EXACTLY what I wish every pizza place would serve. But until then, at least it’s easy to make at home!

My Tips for a Stellar Chopped Salad

• Don’t Skip Massaging the Kale. Stem, chop, and massage the kale. This softens it and mellows some of its raw flavor.
• Take the Bite Out of the Onion. Soaking the red onion in water first helps make it less pungent and allows its sweetness to shine.
• Buy Whole Peperoncini. This sweet Italian pepper brings crunch and tanginess to this chopped salad recipe. I like to purchase the peppers whole and slice them myself for the best texture.
• Make It Your Own. Skip the salami for a vegetarian Italian chopped salad, swap the provolone for fresh mozzarella balls or shaved Parmesan, use canned black olives for a milder alternative to kalamatas, add cucumbers for crunch—this is a recipe where there’s lots of room to experiment and customize.

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Italian Chopped Salad

With creamy provolone, olives, salami, chickpeas, and lots of veggies, this Italian chopped salad is packed with flavor. A reader favorite!

Course Salad

Cuisine Italian

Prep Time 45 minutes minutes

Cook Time 0 minutes minutes

Total Time 45 minutes minutes

Servings 10 servings (as a side)

Calories 260kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE SALAD:

• ½ medium red onion very thinly sliced
• ½ cup chopped dry-packed sun-dried tomatoes
• 1 small bunch kale about 8 ounces, curly or Lacinato kale
• Pinch kosher salt
• 1 large head romaine chopped (about 4 cups)
• 1 pint cherry tomatoes halved
• 1 15-ounce can chickpeas rinsed and drained
• 4 ounces Provolone cheese cut into 1/4-inch cubes (about 1 cup)
• 4 ounces salami cut into bite-size pieces*
• ½ cup stemmed and thinly sliced pepperoncini peppers for the best taste/texture I like to purchase the peppers whole and slice them myself
• ½ cup thinly sliced kalamata olives

FOR THE DRESSING:

• ⅓ cup red wine vinegar
• ¼ cup extra virgin olive oil
• 1 tablespoon Dijon mustard
• 2 cloves garlic minced (about 1 teaspoon)
• ½ teaspoon honey
• 2 ½ teaspoons dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper

Instructions

• Place the red onion in a small bowl and cover with cold water (this step keeps the onion's flavor but removes some of its harsh aftertaste). Let sit while you prepare the rest of the salad.
• Place the sun-dried tomatoes in a separate bowl and cover with hot water to rehydrate. Let sit while you prepare the rest of the salad.
  
• Peel the kale leaves off of the stems and discard the stems. Chop the leaves into very thin ribbons. You will have about 6 cups. Place in a very large mixing bowl and sprinkle with a pinch of kosher salt. Grab the kale by big handfuls, massaging it with your hands until it turns dark green in color, feels softer, and is fragrant. Don’t skip this step! It makes the kale tender and delicious.
• To the bowl, add the romaine, cherry tomatoes, chickpeas, cheese, salami (if using), pepperoncini, and olives.
  
• Mix up the dressing: in a large liquid measuring cup or small mixing bowl, whisk together all of the ingredients—olive oil, vinegar, mustard, garlic, honey, oregano, salt, and pepper. Alternatively, you can shake all of the ingredients together in a mason jar with a tight-fitting lid.
  
• Drain the red onion and sun-dried tomatoes. Add to the bowl with the romaine mixture.
• If serving the salad all at once, drizzle enough dressing on to lightly coat it, then toss to combine (when in doubt, start with less dressing. It’s easy to over dress a salad!). Or, if you are serving the salad over a series of days, toss the salad without the dressing to combine, then dress only the portion you plan to eat right away. Taste and add extra salt or pepper as desired.

Video

Notes

• *You can purchase dry salami (which will be long and cylindrical in shape) or fresh-cut slices of salami from the deli. If it’s a thinner cylinder, cut it crosswise into thin coins, then cut the coins into halves or quarters depending upon size. If using larger, deli-style sliced salami, cut it into small strips that are roughly 1/8 x 1/2-inch. The idea of a chopped salad is for all of the ingredients to be roughly the same size, so use your judgment.
• *For a satisfying vegetarian version, omit the salami.
• TO STORE: Refrigerate leftover salad separately from the leftover dressing. Store each in an airtight storage container for up to 3 days.
• TO PREP INGREDIENTS AHEAD: Chop the onion, sun-dried tomatoes, romaine, cherry tomatoes, Provolone cheese, salami (if using), pepperoncini peppers, and olives up to 1 day in advance. Store each ingredient in a separate airtight storage container in the refrigerator.
• TO PREP SALAD AHEAD: Prepare the salad (minus the dressing) up to 3 days in advance, and refrigerate it in an airtight storage container. Mix the dressing together, and refrigerate it in a separate airtight storage container. Portion out the salad and dressing as desired over the next 3 days for easy meals and sides.
• TO MAKE IN A MASON JAR: I love meal-prepping this salad in large mason jars. I start with the dressing at the bottom, then pile the tomatoes, olives, onions, kale, and other ingredients on top. I finish my jar with a handful of romaine lettuce for crunch and freshness. Mine kept well in the refrigerator for 3 days. You can find more details and salads here in my Mason Jar Salad recipes.

Nutrition

Serving: 1(of 10) | Calories: 260kcal | Carbohydrates: 22g | Protein: 12g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 17mg | Potassium: 662mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4350IU | Vitamin C: 47mg | Calcium: 173mg | Iron: 3mg

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Creamy and cool Homemade Tzatziki Sauce is bright, tangy, and pleasantly garlicky. It’s a traditional condiment for Greek foods, but you can use it for so much more!

Go the extra mile with homemade tzatziki.

You’re making Greek Chicken or Greek Bowls. You want to add a little somethin’-somethin’. Don’t settle for store-bought tzatizki. This is one of those recipes where homemade is WORTH IT.

Like Hummus, homemade (or restaurant-made) tzatziki is miles better than pre-packaged. I think it’s probably the lemon component in both of them—the flavor of citrus juice dulls as time passes. The bottom line is that this homemade tzatziki sauce deserves the effort.

But rest assured: it’s also easy. You do have to grate the cucumber, which is what makes tzatziki so refreshing, but the rest is just a matter of stirring ingredients together. Between the garlic, lemon, dill, and tangy yogurt, you’ll want to make this flavorful sauce all the time!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• English Cucumber. English cukes are less pulpy and seedy than garden cucumbers, so they result in a better final texture. If you absolutely need to use a standard cucumber, scoop out the seeds before grating.
• Greek Yogurt. I use nonfat, but you can use a higher fat variety if you like. Plain is non-negotiable, though! (Save your vanilla yogurt for snacking.)
• Garlic. This homemade tzatziki has garlic flavor, but not so much that it overwhelms the other ingredients. It helps that the acid in the sauce cuts the bite.
• Lemon Juice. Freshly squeezed, not bottled.
• Dill. Fresh dill has such a unique, happy flavor! Pop any extra into a jar of Refrigerator Pickles.

How to Make Homemade Tzatziki Sauce

Prep the Cucumber. Use a box grater to grate the cucumber onto paper towels. Bundle up the shredded cucumber in the towels and then wring it out over the sink, squeezing and squeezing until no more liquid comes out. 

Combine. Add the grated cucumber to a bowl and fluff it up a bit—it will all be stuck together at this point. Stir in the remaining ingredients.

Let It Rest—Or Not. If you have time, let the tzatziki sauce chill in the refrigerator for at least 30 minutes to allow the flavors to meld. (It’s perfectly fine to use it right away, though.) ENJOY!

Recipe Variations

• Make Vegan Tzatziki. Use vegan plain Greek yogurt. Some vegan yogurts can be high in sugar, so I recommend looking at the labels and using one with a lower sugar count.
• Swap Out the Dill. Minced fresh mint leaves are also delightful in tzatziki, giving it even more of that cooling factor. Mint is stronger than dill, so cut back on the amount a bit (you can always add more to taste).

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Homemade Tzatziki Sauce

This homemade tzatziki sauce recipe is brighter, fresher, and so much more flavorful than store-bought. It's super easy to make too!

Course condiment

Cuisine Greek

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 57kcal

Author Erin Clarke / Well Plated

Ingredients

• ½ large English cucumber peel on (about 8 ounces)
• 1 cup nonfat plain Greek yogurt
• 2 cloves minced garlic about 2 teaspoons
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon finely chopped fresh dill
• 2 teaspoons extra virgin olive oil
• ¼ teaspoon kosher salt

Instructions

• Grate the cucumber onto a double stack of paper towels. Fold the towels around the cucumber. Over the sink, squeeze out as much excess water as possible, adding another layer of paper towels as needed.
  
• Transfer to a bowl, then stir together with the Greek yogurt, garlic, lemon juice, dill, olive oil, and salt. If time allows, cover and refrigerate for at least 30 minutes or up to 3 days (or use it right away and know the leftovers will taste even better!).
  

Notes

• TO STORE: Refrigerate in an airtight container for up to 3 days. Give it a good stir before using it.

Nutrition

Serving: 1(of 4) | Calories: 57kcal | Carbohydrates: 4g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 3mg | Potassium: 136mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 49IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 0.2mg

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Tuna Salad is a classic for a reason. It’s light and fresh, delightfully retro, and has made mid-day meals effortless for decades. My version adds Greek yogurt for tanginess (and extra protein!), dill pickles for crunch and zip, and grainy mustard for zing. Forget ho-hum, gloopy, bland tuna salads. This one is lively and refreshing. You’ll love it!

Why You’ll Love This Easy Tuna Salad Recipe

• Just the Right Balance of Textures. With tuna salad, texture is equally important to the taste. This is a dish we love for that contrast between meaty tuna, creamy dressing, crisp celery, and crunchy pickles. 
• A Classic, But Better. Flavor-wise, this is your classic tuna salad recipe, but a little bit elevated. It has the taste you love (and expect), but it’s brighter, fresher, and zippier. Best tuna salad ever? I think so!
• Ideal for Meal Prep. The thing about meal prep lunches is that they can start feeling repetitive and boring. Tuna salad has you covered here because just like Greek Yogurt Chicken Salad and Ham Salad, once you make it, you can serve it so many different ways—it never gets old!

How to Make Tuna Salad

The Ingredients

• Water-Packed Tuna. I always use solid, sustainably-caught tuna.
• Greek Yogurt. If you’re a purist, you can use mayo, but I love the tangy flavor (and added protein) of plain Greek yogurt. 
• Celery and Onion. Both of these add crisp-crunch, with celery adding fresh flavor and onion delivering some pungent savoriness.
• Dill Pickles. Some recipes call for relish, but I prefer chopped dill pickles because they also add texture to the tuna salad.
• Lemon Juice. Always freshly squeezed, which has a brighter flavor than bottled.
• Mustard. Dijon and a grainy mustard, or just use all Dijon. Mustard adds a sharp flavor that makes the dressing sing and keeps it from falling flat.
• Herbs. Fresh parsley, tarragon, or dill.

The Directions

1. Prep the Tuna. Drain it and flake it into a bowl.

2. Add the Remaining Ingredients. Everything—into the bowl!

3. Stir. I like to use a fork.

4. Finish. Season to taste and serve. ENJOY!

Recipe Variations

• Add Eggs. If you like your tuna salad with egg, fold a diced hard-boiled egg (or Air Fryer Hard Boiled Eggs) into the salad with the rest of the ingredients.
• Swap the Pickles for Relish. If you prefer relish to pickles, you can swap that in—or use both.
• Add Avocado. Diced avocado makes a delish addition to tuna salad, but be warned—it won’t work if you’re making this for meal prep because the avocado will brown during storage.
• Try Capers Instead of Pickles. They’re another way to introduce some tangy, briny flavor to tuna salad.
• Make It With Pasta. Try this Tuna Pasta Salad.

How to Serve Tuna Salad

• In Lettuce Wraps. Tuck the tuna salad into Bibb or Boston lettuce for a low-carb lunch.
• Over Greens. Or just put the lettuce on a plate and serve a scoop of tuna salad on top.
• With Bread. Add the tuna salad to toast, make it a sandwich, or try a Tuna Melt.
• Crackers. Use the salad as a dip for your favorite crackers. 
• Tortillas or Pitas. Tuck the tuna into pita pockets or roll it into a tortilla burrito-style.
• In Other Vegetables. Serve your salad inside halved red bell peppers, tomatoes, or avocados. (Technically these are all fruits, I suppose, but details schmetails.)

Recipe Tips and Tricks

• Make Sure Your Lettuce Is Dry. Whether you’re scooping the tuna into lettuce or serving it over a bed of greens, you want to make sure there isn’t any leftover water droplets clinging to the leaves. Wet lettuce makes for messy lettuce wraps, and extra liquid will water down the creamy dressing, making it less rich.
• Chill Before Serving. First, I think tuna salad tastes better chilled. Second, letting the salad rest in the refrigerator for 30 to 60 minutes gives the flavors a little time to mix and mingle.
• Put Your Own Spin on It. This is one of those recipes where everyone has their own way of making it. Feel free to use my recipe as a base for adding your own favorite mix-ins and tweaking it to your liking.
• Don’t Microwave It at the Office. Your co-workers will thank you.

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Tuna Salad

This easy tuna salad recipe is bright, fresh, and classic for a reason. Serve it on sandwiches, with crackers, or use in lettuce wraps!

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 -3 servings

Calories 179kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 (5-ounce) cans solid, water-packed tuna, drained look for sustainably caught
• ½ cup plain Greek yogurt nonfat or low-fat
• 2 small stalks celery ¼-inch diced, about ⅓ cup
• 3 tablespoons finely chopped dill pickles
• 3 tablespoons finely chopped red onion
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon grainy mustard or additional Dijon
• 2 tablespoons minced fresh parsley tarragon, or dill
• ¼ teaspoon kosher salt plus additional to taste
• ⅛ teaspoon ground black pepper plus additional to taste
• For serving whole grain bread, lettuce leaves, crackers, optional

Instructions

• Drain the tuna as thoroughly as you can. Flake it into a bowl.
  
• Top with the Greek yogurt, celery, pickles, red onion, lemon juice, mustard, parsley, salt, and pepper. With a fork, stir to combine. Taste and adjust the seasoning as desired. I usually add a few pinches of salt.
  
• Serve as a sandwich or wrap, use for a Tuna Melt, place over salad greens, enjoy as a dip with crackers, or simply eat it right out of the bowl.

Video

Notes

• Adapted from my Tuna Melts
• TO STORE: Transfer the tuna salad to an airtight container and refrigerate for 3 to 4 days. I do not recommend freezing this recipe because the fresh vegetables will lose their texture and flavor.

Nutrition

Serving: 1(of 2) | Calories: 179kcal | Carbohydrates: 6g | Protein: 33g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 888mg | Potassium: 510mg | Fiber: 2g | Sugar: 3g | Vitamin A: 645IU | Vitamin C: 11mg | Calcium: 122mg | Iron: 3mg

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If Corn Salsa is your go-to at Chipotle, it’s time to level up and start making it at home! Sweet, spicy, and zippy, this salsa is a cinch to make and it’s also a multitasker that can be used in SO many different ways! Make it with fresh summer corn, or frozen year round.

Why You’ll Love This Chipotle-Style Corn Salsa Recipe

• Sweet, Summery, Delicious CORN. Although you can make this recipe with frozen corn, if you can make it with fresh sweet corn, you’re in for a treat. It absolutely SINGS in this recipe.
• Easy to Customize. You can add more or less heat, adjust the amount of lime juice for more (or less) zip and zing, and even add in other ingredients like avocado or black beans.
• Your Ultimate Multitasking Salsa. You can enjoy corn salsa as a dip with tortilla chips (Air Fryer Tortilla Chips are made in a flash), use it as a topping for Steak Tacos or Vegetarian Burritos, or even add it to grilled chicken or fish to jazz them up and add some color.
• Deliciously Chunky. The bits of yummy texture make this salsa a nice contrast to blended salsas like Salsa Roja.
• Quick and Easy to Make. Once you finish prepping the veggies, it’s just a matter of stirring everything together. You got this!

How to Make Corn Salsa

The Ingredients

• Corn. Raw or cooked—or, ooh, try it with Grilled Corn or Air Fryer Corn on the Cob. When fresh corn is out of season, you can use frozen corn, but I don’t recommend canned.
• Jalapeños. You can use one jalapeño or discard all the seeds and ribs, for a milder corn salsa.
• Tomato. This is a great recipe for putting those fun heirloom varieties to use.
• Cilantro. You can use mint if you’re not a cilantro fan.
• Red Onion. For a milder onion flavor, you can use green onions, but I like the crisp texture red onion adds.
• Lime Juice. Use fresh, not bottled. The flavor is miles better!
• Feta. Or cotija if you’re not into feta. The crumbly cheese breaks down in the acid from the lime juice, adding a bit of creaminess and richness to the salsa.

The Directions

1. Combine. Add all of the ingredients except the feta to a bowl.

2. Stir. Mix everything together and add the feta if you’re using it. Season to taste.

Ways to Use Corn Salsa

• Chips and Salsa. The CLASSIC. Pair corn salsa with a big bowl of tortilla chips and just try to control yourself.
• Quesadillas. Jazz up your next cheese quesadilla or Chicken Quesadilla Recipe with some sweet and zippy corn salsa.
• Burgers. Add a spoonful on top of this Avocado Burger for even more Tex-Mex flair.
• Tacos. Corn salsa is a great topping for Shrimp Tacos and Blackened Zucchini Tacos.
• Burrito Bowls. Make your own Chipotle-style Burrito Bowl at home. 
• Chicken and Fish. Grilled Chicken Breast or Air Fryer Salmon are even better with salsa on top.
• Salads. Add some corn salsa to Mexican Salad. Or just eat the corn salsa as a salad, a la this Black Bean Corn Salad.
• Avocado Toast. Take your avocado toast up a notch by adding corn salsa on top.
• Enchiladas. Spoon corn salsa over your favorite enchiladas for some extra texture and flavor.
• Grilled Cheese. Corn in a grilled cheese (or Air Fryer Grilled Cheese) may sound bonkers, but it’s one of my favorite summertime treats. Don’t knock it til you try it! 

Recipe Tips and Tricks

• Use a Corn Zipper. You can strip the corn off of the cob with a chef’s knife, but I really like using a tool specifically for corn because the blade has a curve that helps you get the kernels off whole. Here’s the one I use.
• Mince the Onion Finely. This will help distribute the onion flavor more evenly, avoid unpleasant big chunky-chunks of onion in your salsa, and those small bits of onion will pickle in the lime juice, mellowing their bite.
• Use Gloves for the Jalapeño. They can be spicier than you expect, and if you get one of those extra-hot peppers, it’s going to burn your fingers and you’re going to spend the next 24 hours kicking yourself for not just using the dang gloves.
• Let It Marinate for the Best Flavor. Allowing the salsa to sit in the fridge for 15 minutes or longer will give the lime juice time to do its thing and bring all the flavors together.

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Corn Salsa

This easy homemade corn salsa recipe is even better than Chipotle because it's mega fresh and customizable to your tastes. So delish!

Course Appetizer, Snack

Cuisine Mexican

Prep Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 1/2-cup servings

Calories 82kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 cups raw or cooked corn kernels about 4 ears—you can also use frozen, thawed corn
• 2 jalapeños seeds removed and finely diced (leave some seeds in for more heat)
• 1 large ripe tomato ¼-inch diced
• ½ cup chopped fresh cilantro swap mint if you’re not into cilantro
• ½ small red onion finely chopped (about ⅓ cup)
• 2 tablespoons freshly squeezed lime juice about 2 limes
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ⅔ cup crumbled feta cheese optional

Instructions

• Place the corn, jalapeno(s), tomato, cilantro, and red onion in a bowl. Squeeze the lime juice over the top, then sprinkle with the salt and pepper. Give everything a giant stir until it is evenly incorporated. Stir in the feta (if using).
  
• Taste and adjust the seasoning as you wish—if it seems bland, add a little salt; add lime if you want it more zingy; if you want it spicier, add more jalapeno (or some of the membranes and seeds). If time allows, refrigerate for 15 minutes to allow the flavors to marry. Enjoy with corn chips, add it to a salad, or spoon over grilled chicken or fish.
  

Video

Notes

TO STORE: Transfer leftover corn salsa to an airtight container and refrigerate for 3 to 4 days. (The storage life will depend on the freshness of the ingredients when you first make the salsa.)

Nutrition

Serving: 0.5cup | Calories: 82kcal | Carbohydrates: 11g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Potassium: 155mg | Fiber: 2g | Sugar: 4g | Vitamin A: 316IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 0.3mg

Related Recipes

Corn is the highlight of summer! (Okay, beach days are pretty great too.) Here are some more corn recipes to add to your summer bucket list:

Salads

Grilled Corn Salad

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Corn Chowder

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Side Dishes

Corn Casserole

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By utilizing a weekly meal plan, you can ensure you and your family are maintaining healthy eating habits, exploring new recipes, and ultimately — saving time (and money!) in the grocery store and kitchen each week.

When it’s hot during the summer, I love to opt for recipes that don’t require me turning on the oven and making the house even hotter! Enjoy my no-oven recipes for meals that won’t heat up your kitchen!

On The Menu This Week:

• Monday. Chickpea Salad Sandwich
• Tuesday. Crockpot Beef and Broccoli
• Wednesday. Avocado Egg Salad
• Thursday. Crockpot Chicken Tacos
• Friday. Chickpea Tuna Salad
• Bonus. Peach Smoothie

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A good Caprese Sandwich is one of the simple pleasures of summer—and this sandwich isn’t just good, it’s GREAT. Thick slices of ripe tomato sprinkled with flaky sea salt star, alongside a creamy pesto spread and creamy fresh mozzarella.

Why You’ll Love This Italian Caprese Sandwich Recipe

• An Easy Summer Meal. We want our summer meals easy, breezy, and full of fabulous fresh produce and this caprese sandwich delivers on all fronts. This is THE recipe to put those beefsteak tomatoes you’ve been growing to use.
• Enjoy It Hot or Cold. Options: you have them! This is a fantastic sandwich to wrap up and bring to a picnic, but it’s also delish in toasty melt form. (For another perfect picnic sandwich, try this Chickpea Salad Sandwich.)
• That Creamy Pesto Spread, Though. Some caprese sandwiches just add basil, while others spread pesto onto the bread. I wanted to go the extra mile here so I made the basil element into a creamy spread slathered onto the bread. It really makes these sandwiches next-level delectable.

How to Make a Caprese Sandwich

The Ingredients

• Bread. You can use a baguette, ciabatta loaf, or individual ciabatta rolls.
• Pesto. I like to use my homemade Basil Pesto, but you can use store-bought for a shortcut.
• Plain Greek Yogurt. Or mayonnaise for a more traditional choice.
• Tomatoes. This is the perfect recipe for those giant colorful heirloom tomatoes you find at the farmers’ market.
• Fresh Mozzarella. Creamy dreamy fresh mozzarella—you just can’t beat it!
• Flaky Salt. Maldon or fleur de sel.
• Pepper. Freshly ground black pepper has a more well-rounded flavor than pre-ground pepper.
• Fresh Basil. Don’t even think about using dried. Not for Caprese!
• Balsamic Vinegar. Use a thick, syrupy aged balsamic vinegar to keep your caprese sandwich from going soggy, or use a balsamic glaze.
• Extra-Virgin Olive Oil. This is where you’re going to want to use a fruity, aromatic variety.
• Other Optional Additions. Pickled Onions, anchovy fillets, capers.

The Directions

1. Cut the Bread. Use a serrated knife to cut it in half lengthwise.

2. Scoop the Bread. Use your fingers to scoop out some of the insides of the bread. Now eat that bread because it’s DELICIOUS and good bread should never go to waste. (You can also use it to make homemade breadcrumbs.)

3. Make the Spread. Stir together the pesto and yogurt or mayo.

4. Spread on Bread. Get in those nooks and crannies.

5. Start Topping. Layer on the mozzarella and tomatoes, then add some grinds of freshly cracked pepper and salt.

6. Finish. Add the basil, balsamic vinegar, and olive oil, then press on the top. Serve the caprese sandwiches cold or toast in the oven. Slice and ENJOY!

Recipe Variations

• Add Another Green. Peppery arugula or baby spinach can be added instead of or in addition to the fresh basil.
• Make It a Wrap. Instead of using bread, wrap the filling in a large tortilla or lavash.
• Try Another Pesto. Arugula or parsley pesto would also work well.
• Add Chicken. Make a grilled chicken caprese sandwich by adding Grilled Chicken Breast.

What to Serve with Caprese Sandwiches

• Soup. A bowl of soup pairs perfectly with this Caprese sandwich. Try my Crockpot Tomato Soup or Roasted Carrot Soup.
• Salad. Keep it light and fresh with Spinach Strawberry Salad with Balsamic Poppy Seed Dressing.
• Chips or Fries. For a more casual meal, serve your caprese sandwich with a side of Air Fryer Potato Chips, Brussels Sprouts Chips, or Zucchini Fries.

Recipe Tips and Tricks

• Use Fresh Mozzarella. Fresh mozzarella is key. Avoid pre-shredded or low-moisture mozzarella as it won’t give you that signature caprese creaminess.
• Don’t Skip the Flaky Salt. Adding flaky salt to the tomatoes enhances their flavor and brings out their natural sweetness.
• Serve Immediately. This sandwich is best enjoyed immediately because those juicy tomatoes will make the bread soggy. (If you want to bring these sandwiches to a picnic or make them for a work lunch, you can buy some time by spreading the pesto aioli on both sides of the bread, which forms a barrier.)

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Caprese Sandwich

Fresh mozzarella and thick, ripe tomato slices are paired with a creamy pesto spread and basil in this summery caprese sandwich recipe.

Course Dinner, Main Course

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 sandwiches

Calories 566kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 baguette or ciabatta loaf about 16 ounces or 4 individual ciabatta rolls
• ⅓ cup Basil Pesto
• ¼ cup plain Greek yogurt or mayonnaise
• 2 large ripe tomatoes cut into ½-inch round slices
• 8 ounces fresh mozzarella ball cut into ½-inch round slices
• Flaky salt such as Maldon or fleur de sel
• Freshly ground black pepper
• Fresh basil leaves
• 1 to 2 tablespoons thick balsamic vinegar or balsamic glaze
• Extra-virgin olive oil
• Other optional additions: Pickled Onions, anchovy fillets, capers

Instructions

• If you’d like to eat the sandwich warm, place a rack in the center of the oven and preheat to 400°F. Line a baking sheet with parchment paper.
• Split the baguette in half horizontally. With your fingers, remove some of the inner bread from the top and the bottom so you have more room for the filling. Place cut sides up on the baking sheet (or a large work surface if not toasting the sandwich in the oven).
  
• In a small bowl, stir together the pesto and the yogurt. Spread all over the bottom of the baguette—it will be a generous layer. If you have a little extra, you can spread it on the top of the bread.
  
• Add the mozzarella slices, tomato slices, and a sprinkle each of salt and pepper. Top with the basil and any other desired toppings. Drizzle on the balsamic and a little olive oil. Add the top slice of bread and press down gently.
  
• Place the sandwich in the oven and let toast for 3 to 5 minutes to warm through. Slice and enjoy immediately.

Video

Notes

• TO STORE: Wrap the caprese sandwiches in foil or plastic wrap and refrigerate for up to a day. Note that the bread will likely become soggy due to the moisture from the tomatoes and vinegar.
• TO REHEAT: Place the sandwiches back in the oven at 375°F to crisp up the bread and warm the fillings, or simply eat them cold.

Nutrition

Serving: 1(of 4) | Calories: 566kcal | Carbohydrates: 61g | Protein: 26g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Potassium: 352mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1.313IU | Vitamin C: 8mg | Calcium: 460mg | Iron: 4mg

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Tomato and basil are a match made in summer heaven. Try these recipes next!

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Caprese Chicken Pasta

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Tomato Bisque

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Caprese Pasta Salad

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