Recipe Professional

Tag: Tomato

Sheet Pan Meatballs with Tomato Salad and Green Sauce Recipe
Juicy little sheet pan meatballs that are salty, zesty, briney, and so so delicious. Pile them on tzatziki, spoon some punchy green sauce over top, and serve with a simple salad and crusty bread.
This post is sponsored by ButcherBox

We’re no strangers to sheet pan meatballs around here. We love to love them! Easy clean-up, no frying mess, but still oven-crisp goodness, and they’re always the easiest option for straight-off-the-pan sneaks.

Super juicy and deeply flavored thanks to some delicious briney green sauce – made with parsley, cilantro, walnuts, capers, garlic, and more – that will go not only inside but also on top of these little beauties. Serve them alongside some juicy marinated tomatoes, swoop them through tzatziki, douse them in that green sauce, grab yourself a buttery hunk of crusty bread, and let’s have the best meatball party in town, shall we?

Salty, Zesty, Briney Goodness

This isn’t just any old meatball. Not only is the quality of beef A+ (we’re using ButcherBox Grass-Fed Grass-Finished – more on that later), but that little green sauce magic concoction in the mixture brings a whole explosion of flavor with salty brininess from the capers, a little zest from the lemon, and our favorite punch of all punches, the garlic punch. It all just sort of swims together to bring maximum flavor to this little guy. It’s like a whole meal of tastes in one bite!

And you better believe you save some of that green sauce to put on top of your meatballs, and bread, and any kind of veggies. We’re nothing if not sauce hogs.

Prefer To Watch Instead Of Read?

A Word About This ButcherBox Beef

Okay, if you’re not on the ButcherBox train yet, we highly recommend you climb aboard! The quality of their meat and seafood is top-notch.

This is why we love them:
- They are a certified B Corp company, which means they are mission-driven to do some environmental good in this world and that is always something we can get behind.
- They source from family farms and are committed to humane practices, and have a focus on sustainability for their seafood offerings which we also feel really good about!
- Plus, sustainable and recyclable insulation and packaging whenever possible? Yes, please.
There is so much care put behind their product and it really shows. And, ultimately, this grass-fed, grass-finished ground beef is SO flavorful and cooks up beautifully.

ButcherBox has a deal going right now where you get two pounds of free (yes, FREE) grass-fed grass-finished ground beef in every single box for the life of your membership. WHAT.

Click here to learn more about the boxes (or add this deal to your existing membership)!

For burgers, for spaghetti, for meatballs, and everything else in between, this ground beef is such good quality and it is a total freezer essential. And it’s free in every box right now. Do not miss this deal!

How To Make These Meatballs (Sheet Pan FTW!)

Get your sheet pans and your food processor at the ready and let’s get down to business.
1. Green Sauce. Pulse everything up in a food processor until chopped very finely (but not a paste). This is your flavor base! Transfer half of the flavor base to a large bowl for the meatballs and then use the rest make your sauce.
2. Meatballs. Mix the egg, paprika, salt, panko, ground beef, and reserved flavor base green sauce in a bowl until evenly distributed. Roll into balls. Place the rolled meatballs on sheet pan, brush with olive oil, and bake!
Then serve those meatballs over creamy tzatziki, heavily dolloped with your green sauce, along with a pile of tzatziki and simple tomato salad, add a big torn-off hunk of rustic bread, and oof, what a satisfying flavor extravaganza you’re in for!

Will these juicy delicious little sheet pan meatballs absolutely steal your hearts? Yes. Does green sauce, just in general, make the world better? Also yes. Let’s get to it, pals.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Description

Juicy little sheet pan meatballs that are salty, zesty, briney, and so so delicious. Pile them on tzatziki, spoon some punchy green sauce over top, and serve with a simple salad and crusty bread.

Preheat the oven to 425 degrees.

Make your tomato salad and throw in some sliced cucumbers too!

Pulse the garlic, parsley, cilantro, capers, and walnuts in a food processor until chopped very finely (but not creamy / not a paste – you just want a fine chop! and you could do this by hand as well). This is your flavor base!

Transfer half of the flavor base to a large bowl for the meatballs. Add all other meatball ingredients and mix thoroughly with your hands to combine. Roll into balls and bake for 10-12 minutes.

Add the other half of the flavor base to a smaller bowl; add lemon zest and lemon juice, olive oil, and salt and pepper to taste to make your sauce. Add red pepper flakes for heat if you want. It should look similar to a loose pesto or chimichurri.

Serve meatballs over a swipe of tzatziki, with a hunk of rustic bread and a scoop of tomato salad. And drizzle, dip, and swish all of it through that punchy green sauce! BIG, BIG FLAVORS! So good!

Prep Time: 15 minutes

Cook Time: 30 minutes

Category: Dinner

Method: Bake

Cuisine: Mediterranean-Inspired

Keywords: sheet pan meatballs, meatball bowls, green sauce
Thank you to ButcherBox for sponsoring this recipe!

More Meatball Recipes We Can’t Stop Talking About
Source link
January 27, 2026
Socca with Whipped Feta and Tomato Salad Recipe
Socca with Whipped Feta and Tomato Salad! HELLO. Crispy, creamy, tangy, and summery all on one plate.
Crispy, creamy, tangy, and summery all on one plate.

Yes, yes, and yes to all of three of these things right now:

Let’s talk about Socca first. The origin of Socca is heavily debated between France and Italy (known as Farinata there) but one thing is certain: this simple street food made with only chickpea flour, olive oil, water, and salt is the crispy rich snacker of your dreams.

And here is how you make this meal that isn’t really a meal but also is everything a meal should be: take your piping hot freshly baked socca out of the cast iron, break it into a few crispy, chewy pieces, swoop it through a tangy dollop of herby whipped feta, and top the whole thing with a spoonful of juicy, vinegary tomato and cucumber salad on top for a crunchy finish. If you want to take it even further, this little lemony minty cucumber salad would be delicious too.

I cannot get enough of this meal-that-isn’t-really-a-meal which is exactly how I like to eat in the summer.

Prefer To Watch Instead Of Read?

Want to add chickpeas or roasted chicken? Do it.

Want to eat straight spoonfuls of whipped feta out of the food processor? You’re not wrong.

Want to make the golden crunchy edges of that socca a part of your regular life routine? I support you.

This whole combo platter meal is low-key, it’s summery, and it’s currently my favorite (healthyish) thing to eat. The variations are endless. It works well for serving people because they can make it what they want – we served it for Bjork’s parents out on the deck the other night and it was a hit all around (especially the socca).

I know you think you cannot bear to turn on your oven right now but that is the only effort required of you. Also, personal opinion, but oven in the AC > grill outside. It is HOT out there.

Go forth, whip that feta, load up your socca, make it your own!

Common Questions About Socca

How important is the pan size for the Socca?

The size of your cast iron greatly impacts the end product and how thick / thin / crispy it will be. Those crispy, thin edges are EVERYTHING. That’s why I prefer to split it into two batches when working with my 10-inch cast iron skillet.

How important is it to use a cast iron pan?

I have only used my cast iron for this. I think it could work with another oven-safe skillet but I have not tried it. Let us know in the comments if you try it!

Where do I get chickpea flour?

Most grocery stores will carry chickpea flour – often by the “Natural Foods” section or something similar. If you can’t find it at your local store, you can but it here (affiliate link).

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Description

Socca with Whipped Feta and Tomato Salad! HELLO. Crispy, creamy, tangy, and summery all on one plate.

For the Socca:

For the Tomato Salad:

For the Whipped Feta:

Preheat oven to 450 degrees. While oven is preheating, mix up your tomato salad so it has a little time to sit together and get real yummy.

Whisk all socca ingredients until smooth. Pour 1-2 tablespoons olive oil into a 10-inch cast iron skillet, and pop the skillet in the oven for 5 minutes to preheat. Pour half of the socca batter evenly into the pan and bake for 15-18 minutes, until golden around the edges. (Repeat with the second half of the batter.)

While the socca is baking, blend the feta in a food processor or blender, or with a hand mixer, until smooth-ish. Add your cream cheese, yogurt, mascarpone, whatever you pick to help make the whole thing into a sort of fluffy, creamy sauce. Season with what you like – I love thyme, olive oil, and a little black pepper.

Tear off chunks of hot, crispy socca to be served / dipped / spread / topped with whipped feta and a bunch of fresh, garlicky tomato salad.

Prep Time: 15 minutes

Cook Time: 15 minutes

Category: Lunch

Method: Stovetop

Cuisine: Italian-Inspired

Keywords: socca, gluten free, tomato salad, cucumber salad, whipped feta, gluten free lunch, healthy lunch
Source link
January 20, 2026
Roasted Tomato Soup with Lemon and Thyme
How to make roasted tomato soup with fresh lemon, garlic and thyme. Jump to the Roasted Tomato Soup with Lemon and Thyme or read on to see our tips for making it.

After sharing this Cardamom Roasted Tomato Pasta we wanted to try another recipe combining roasted tomatoes and citrus. Instead of cardamom and lemon (like in the pasta), we went with lemon and fresh thyme for this easy roasted tomato soup. We thought about calling this “adult soup” since it is a bit different from a more traditional creamy tomato soup. This soup is much lighter and tastes fresh thanks to the lemon.

How to Make Roasted Tomato Soup with Lemon

To make the soup, we used our new favorite kitchen gadget, the OXO Food Mill on the coarsest setting. You can use a blender, but we prefer the texture you get from using the food mill.

To make the soup, we start roast lots of tomatoes with thyme, garlic and a few strips of lemon zest. Since we’re using the food mill, you don’t need to remove the skin from the garlic cloves. It will catch the skin when we blend the soup. If you are using a blender, you might want to remove the skins now.

Add olive oil, salt and pepper then roast until the tomatoes begin to caramelize around the edges. While they roast, cook some onions in a large pot then add the roasted tomatoes and garlic. Here’s another roasted tomato soup recipe, made with onion, garlic, and basil.

Pour in some chicken stock and a large can of tomatoes. Simmer then pass the soup through a food mill. By the way, if you do use a food mill, don’t forget to scrape underneath the mill when you are done. You don’t want to miss all that good stuff.

Add the soup back to the pot and pour in some half and half for a little creaminess — coconut or almond milk would work as well.

Recipe updated, originally posted December 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne
Roasted Tomato Soup with Lemon and Thyme

PREP
15 mins

COOK
1 hr 25 mins

TOTAL
1 hr 40 mins

This tomato soup with lemon and thyme taste fresh and bright. When zesting the lemon, use a vegetable peeler for 1/4-inch wide strips of zest. If you have one on hand, a food mill, using the coarsest blade, creates nice thick texture. You can also use an immersion blender or blender as a substitute.

Makes approximately 6 servings

You Will Need

3 pounds ripe tomatoes, quartered

4 sprigs fresh thyme or 2 teaspoons dried

4 whole garlic cloves, skins removed

4 strips lemon zest, each 1/4-inch wide and 2 inches long

4 tablespoons extra-virgin olive oil

2 medium onions, chopped

1 (28-ounce) can whole tomatoes with juice

4 cups low sodium chicken stock or vegetable stock, see our easy chicken stock recipe

1/4 cup half and half or non-dairy milk such as almond and coconut

Salt and fresh ground pepper

1/4 cup feta or blue cheese crumbles for serving, optional

Directions

Roast Tomatoes

1Heat the oven to 400 degrees F.

2On a baking sheet, toss tomatoes, garlic, thyme sprigs, lemon zest, 2 tablespoons of olive oil and about 2 teaspoons of salt together. Spread into one layer and roast until the edges of the tomatoes begin to caramelize, about 45 minutes.

3Meanwhile, cook onions with 2 tablespoons of olive oil in a large pot until softened and starting to brown, about 10 minutes.

To Finish

1Add the oven-roasted tomatoes and garlic, including the liquid on the baking sheet, canned tomatoes and chicken stock to the onions. Bring to a simmer and simmer, uncovered, for 30 minutes.

2Pass the soup through a food mill fitted with the coarsest blade or blend using an immersion blender or blender. Add back to the pot then stir in half and half (or non-dairy milk). Taste the adjust with salt and/or pepper. Serve with cheese crumbles on top — optional.

Adam and Joanne’s Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR:

Joanne Gallagher
We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

Source link
January 17, 2026
Tomato Salad With Garlic Dressing
Easy tomato salad recipe with garlic dressing, vinegar, and herbs. Perfect as a vibrant side dish or a juicy bruschetta topping.

Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩‍🍳 Recipe Tips | 🥗 Serving Suggestions | 📝 Full Recipe Card | 🍽 More Salad Recipes

This garlicky tomato salad has been passed around my family table for generations. Honestly, it always felt too simple to warrant a full recipe post — just ripe tomatoes, garlic, vinegar, a pinch of sugar, olive oil, salt. That’s it. But every time I make it, someone asks for the “secret sauce.”

So here it is: my no-fuss, big-flavor tomato salad with garlic dressing. It’s fresh, juicy, tangy-sweet, and a little bit punchy from the garlic — just how we like it. The trick is all in the balance and timing. Low-calorie, naturally gluten-free, and full of vitamins, it’s the easiest side dish that somehow steals the show. Once you try it, you’ll get why it’s been in my back pocket all these years.

👩‍🍳 You might also like these tomato recipes: tomato Florentine soup, stewed tomatoes, roasted tomato soup, tomato ricotta salad, and check out these 40 recipes with fresh tomatoes. Try this other Slavic recipe: air fryer kielbasa.

What You’ll Need

Here is what you’ll need for this tomato salad recipe. Find the full measurements in the recipe card below.
- Fresh tomatoes: Thick slices of juicy, ripe tomatoes are the heart of this dish. Use in-season for best results. Heirloom, vine-ripened, or even mixed varieties work beautifully.
- Fresh garlic: Has to be fresh (not the stuff out of the jar or powder). It brings the sharp kick that balances the sweetness of tomatoes.
- White wine vinegar: Adds a clean, bright acidity that lemon juice just doesn’t. Red wine vinegar is a fine backup.
- Sugar: it brings out the tomatoes’ natural sweetness and soften the vinegar’s bite.
- Olive oil: Use good extra-virgin olive oil if you can. Adds richness and rounds out the dressing.
- Black pepper: Adds a little warmth and edge.
- Flaky sea salt: Go generous. It adds texture and brings all the flavors into focus. Don’t use fine salt as it will melt in seconds.
- Fresh herbs: Basil or parsley for a final hit of color and freshness.
How To Make Tomato Salad With Garlic Dressing

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make my family’s favorite tomato salad.
- Slice your tomatoes into thick, juicy rounds and layer on a serving platter.
- Whisk together garlic, vinegar, sugar, and olive oil in a small bowl.
- Pour the dressing evenly over the tomatoes.
- Sprinkle with flaky sea salt and black pepper.
- Garnish with herbs. Done and done.
Watch The Video

Recipe Tips
- Make-ahead? You can! Let it sit for 15–30 minutes to let the flavors marinate, it gets even juicier.
- Storage: Best fresh, but leftovers can be stored in an airtight container in the fridge for up to 24 hours.
- Variations: Add sliced red onions or shallots for more bite. Crumble over some feta or torn mozzarella for a bit of creamy contrast. Swap herbs (try dill or chives). Use cherry tomatoes, halved, for a more rustic style.
Serving Suggestions

This salad is made for grilled sourdough or bruschetta bread—something crusty to soak up those glorious garlicky juices. Also dreamy next to grilled meats (like these grilled chicken tenders), roast chicken, or even spooned over whipped ricotta on toast. I’ve even thrown leftovers into a pasta salad (such as my elote pasta salad and tuna and pasta salad) and had zero regrets.

💬 If you’ve tried this garlicky tomato salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.
Want to Save This Recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Cooked & Loved

Easy tomato salad with fresh garlic dressing, vinegar, and herbs. This is perfect as a vibrant side dish or a juicy bruschetta topping. My family’s long-time favorite recipe! Find step-by-step photos and more recipe tips above.

Slice tomatoes and layer them on a serving platter.

In a small bowl, whisk together garlic, vinegar, sugar, and olive oil, and until combined.

Drizzle dressing evenly over tomatoes.

Sprinkle with a few generous pinches of flaky sea salt. Make sure every tomato slice gets a few flakes.

Finish with a little pepper and garnish with herbs and serve.

Storage: Best fresh, but leftovers can be stored in an airtight container in the fridge for up to 24 hours.

Variations: Add sliced red onions or shallots for more bite. Crumble over some feta or torn mozzarella for a bit of creamy contrast. Swap herbs (try dill or chives). Use cherry tomatoes, halved, for a more rustic style.

Can I use cherry tomatoes instead of large ones? Yes, halved cherry tomatoes work great and are especially pretty with mixed colours.

What if I don’t have white wine vinegar? Red wine vinegar or even apple cider vinegar can work in a pinch—just avoid balsamic for this one.

Why add sugar? It rounds out the acidity and makes the tomatoes taste sweeter and more “tomatoey.” Yes, you need to use it, and it’s only a little bit.

Can I prep this ahead? Yes! Dress it 15–30 minutes ahead for a marinated version. Just hold off on the salt until serving, so it doesn’t get too watery.

Calories: 110kcal | Carbohydrates: 4g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 295mg | Potassium: 153mg | Fiber: 1g | Sugar: 3g | Vitamin A: 513IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 0.3mg

Keywords: fresh tomatoes, Garlic, Tomato Salad, tomato recipes, summer salads, heirloom tomatoes
More Salad Recipes
Source link
January 4, 2026