Weightlossforsure | Weight Loss & Healthy Lifestyle

Juicy Grilled Chicken Marinade Recipe

Healthy Lifestyle

webtechlake

-

July 21, 2026

If there’s one recipe I make on repeat every grilling season, it’s this juicy grilled chicken marinade. Marinating chicken is one of the easiest ways to lock in moisture while adding layers of sweet, tangy, and savory flavor to every bite.

I come back to this marinade at least once a week during summer dinners for my family because it’s so simple, reliable, and made with pantry staples. I love it with chicken breasts, but I’ve used it on thighs, drumsticks, and wings with equally delicious results. Whether I’m meal-prepping for the week or hosting a backyard cookout, this grilled chicken marinade never lets me down!

Recipe Highlights

Here’s why I keep this easy grilled chicken marinade on repeat all summer:

Sweet, tangy, savory flavor: Balsamic vinegar, honey, Dijon mustard, Worcestershire sauce, lemon, and garlic come together for a perfectly balanced marinade.
Keeps chicken juicy: I rely on this marinade whenever I want grilled chicken that’s tender, flavorful, and never dry.
Works with almost any cut of chicken: I use this marinade for chicken breasts, thighs, drumsticks, and wings, depending on what’s on the menu.
Meal-prep and freezer-friendly: I like marinating the chicken ahead of time on busy nights or freezing the chicken right in the marinade for ready-to-grill meals.

“My kiddo, who says he doesn’t like chicken, LOVES this chicken marinade. 1st time I made it, I was only able to marinade about 2 hours, and even that was such good flavor. It’s our new go-to marinade recipe for summer grilled chicken.”

— Nancy

chicken marinade ingredients on counter.

I keep this marinade simple with pantry staples:

Balsamic vinegar: This is the base of the marinade, providing tanginess with just a hint of sweetness. Red wine vinegar is a good substitute, though the flavor will be a little sharper. Love balsamic? Try my Balsamic Chicken Marinade.
Olive oil: I use extra-virgin olive oil instead of vegetable oil to help coat the chicken and lock in moisture while it marinates. Avocado oil works just as well.
Worcestershire sauce: This adds a rich, savory depth. For a gluten-free option, use a gluten-free Worcestershire sauce, tamari, gluten-free soy sauce, or coconut aminos mixed with a little apple cider vinegar.
Honey: A little honey adds sweetness to balance the acid and helps the chicken caramelize beautifully on the grill. Maple syrup is an easy substitute.
Dijon mustard: I love the subtle tang Dijon adds to the marinade. Spicy brown mustard works in a pinch, but yellow mustard might be a bit too mild.
Lemon juice: Fresh lemon juice brightens the marinade and helps tenderize the chicken. Bottled lemon juice will work, but fresh always has the best flavor.
Lemon zest: I never skip the zest because it adds fresh citrus flavor without extra acidity.
Minced garlic: Fresh garlic gives this marinade its bold, savory flavor. Jarred minced garlic is a convenient substitute.
Red pepper flakes: Just a pinch adds gentle heat without making the marinade spicy. Feel free to leave them out or add more for an extra kick.
Salt and ground black pepper: Simple seasonings bring all of the flavors together.
Chicken: I usually make this with boneless, skinless chicken breasts, but I’ve also used thighs, drumsticks, wings, and even bone-in chicken with great results!

A few simple steps can make all the difference when it comes to juicy, flavorful grilled chicken. Here are my top tips for making this marinade work its magic.

Prepare the Chicken

I usually use this Worcestershire sauce marinade with boneless, skinless chicken breasts, but it works with just about any cut of chicken. If the breasts are especially thick, I like to pound them to an even thickness so they cook more evenly on the grill.

When it’s time to marinate, I place the chicken in a large zip-top bag or a shallow baking dish and pour the marinade over the top. Then I turn the chicken a few times to make sure every piece is completely coated before covering it and placing it in the refrigerator.

Marinate for Maximum Flavor

For the juiciest, most flavorful chicken, I like to marinate it for 12-18 hours. If I’m short on marinating time, I try to give it at least 2 hours, which still allows the flavors to soak into the meat. I always marinate the chicken in the refrigerator, and if I’m using a baking dish, I might flip the chicken halfway through so both sides spend plenty of time in the marinade.

Because this recipe contains both balsamic vinegar and lemon juice, I don’t recommend marinating the chicken for longer than 24 hours. The acid can start to break down the meat too much, leaving it with a tougher texture.

Get Ready to Grill

Before I start grilling, I make sure the grill grates are clean and, if needed, lightly oiled to help prevent sticking. Then I remove the chicken from the marinade and let any excess drip off before placing it on the grill. This helps prevent flare-ups while still leaving plenty of flavor on the chicken.

How to Grill the Chicken

Once the chicken has finished marinating, I preheat my grill to 400ºF and place the chicken over direct heat.

For an average 6-ounce chicken breast, I grill it for 7-8 minutes on the first side, then flip it once and cook for another 8-10 minutes, depending on the thickness. I avoid flipping it multiple times so the chicken develops beautiful grill marks and cooks evenly.

I always use an instant-read meat thermometer to check for doneness rather than relying on cook time alone. Once the thickest part reaches an internal temp of 165ºF, I remove the chicken from the grill and let it rest for 5 minutes before slicing. That short rest helps the juices redistribute, keeping the chicken tender and juicy.

For more detailed step-by-step instructions, check out my complete guide on how to make grilled chicken.

Can I Use This Marinade With Other Cuts of Chicken?

Good news! This marinade works with almost any cut of chicken. I usually make enough to coat about 2 pounds of chicken, and I love switching things up depending on what I have on hand. Here are some of my favorite options outside of chicken breasts:

Grilled Chicken Thighs: I love using thighs because they’re naturally more tender and stay juicy on the grill. My Chicken Thighs Marinade is another flavorful option that’s perfect for grilling.
Grilled Chicken Legs: Drumsticks work beautifully with this marinade and are always a family-friendly option for grilling.
Grilled Chicken Wings: The sweet and savory flavors in this marinade pair perfectly with crispy grilled wings.
Chicken tenders: Tenders are a great option when I need a quick-cooking protein that’s easy to serve.

Just keep in mind that cooking times will vary depending on the cut and thickness of the chicken. I always use an instant-read thermometer and cook the chicken until the internal temperature at the thickest part reaches 165ºF.

Looking for a steak marinade? Here’s my favorite, with flavors similar to this chicken marinade!

grilled chicken breast marinade in casserole dish.

Serving Suggestions

I love serving this grilled chicken with simple summer sides that let the flavors of the marinade shine. Some of my favorite pairings include:

Grilled vegetables: I love serving this chicken with grilled peppers and onions, cauliflower, broccoli, or a simple veggie foil packet.
Fresh summer salads: A crisp green salad, fruit salad, pasta salad, or a fresh cucumber and tomato salad makes this meal feel light and refreshing.
Classic barbecue sides: Corn on the cob, baked potato salad, creamy coleslaw, or baked beans are always a hit alongside grilled chicken, especially BBQ chicken.
Grains and bowls: I like slicing the chicken and adding it to rice bowls, quinoa bowls, or meal prep containers with roasted vegetables.
Sandwiches and wraps: Leftover grilled chicken is perfect tucked into wraps, sandwiches, or topped with fresh veggies and a flavorful sauce.

Want to play with marinade flavors? Check out my favorite chicken marinade recipes. I share more ideas for switching up the flavor with different ingredients like paprika, garlic powder, and onion powder, plus tips for adding dry rubs with brown sugar and oregano.

Storage and Freezing

This is one of my favorite chicken recipes for meal prep and easy summer dinners. To store cooked chicken, place leftover grilled chicken in an airtight container and refrigerate for up to 3-4 days. I like slicing it ahead of time so it’s ready to add to salads, wraps, bowls, or quick lunches.

To freeze uncooked marinated chicken, I place the chicken and marinade in a freezer-safe zip-top bag, remove as much air as possible, and freeze it flat until solid. When I’m ready to cook it, I transfer the frozen chicken to the fridge and let it thaw overnight.

The chicken will continue marinating as it thaws, so it’s ready to grill the next day. I recommend using the thawed chicken within 24 hours for the best texture and flavor.

Place balsamic vinegar, olive oil, Worcestershire, honey, Dijon, lemon juice, lemon zest, garlic, red pepper flakes, salt, and pepper into a medium bowl.
Use a whisk to mix everything together until combined.
Transfer grilled chicken marinade into a large baking dish or gallon-size bag, then add chicken.
Submerge the chicken in the marinade, making sure it’s completely covered.
Place into the fridge to marinate for 12-18 hours for best results (no less than 2 hours).
When you’re ready to grill your chicken, follow the instructions in my grilled chicken recipe.

Don’t marinate the chicken for more than 24 hours since the lemon juice and balsamic vinegar can affect the texture.
This marinade works with chicken breasts, thighs, drumsticks, wings, and tenders, but cooking times will vary depending on the cut.

[adthrive-in-post-video-player video-id=”c1JwmCIY” upload-date=”2021-05-15T00:00:00.000Z” name=”Best Grilled Chicken Marinade” description=”Use this grilled chicken marinade to infuse your grilled chicken with juicy, delicious flavors. This is seriously the best grilled chicken marinade recipe!”]

Calories: 77 kcal, Carbohydrates: 8 g, Protein: 0 g, Fat: 5 g, Fiber: 0 g, Sugar: 8 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Photography by: The Wooden Skillet

Smoked Salmon Toast (High-Protein) – Skinnytaste

Healthy Eating

webtechlake

-

July 21, 2026

0

Smoked Salmon Toast (High-Protein) – Skinnytaste

This post may contain affiliate links. Read my disclosure policy.

Topped with smoked salmon, red onion, capers, and everything bagel seasoning, this Smoked Salmon Toast with cottage cheese has all the flavors of a traditional lox bagel with over 30 grams of protein and 7 grams of fiber. It’s quick, satisfying, and perfect for breakfast, lunch, or a light dinner.

Smoked Salmon Toast with Cottage Cheese

Lox and bagels will always be a classic for me, but when I want something lighter and more balanced, this High-Protein Smoked Salmon Toast is my go-to. Instead of a bagel, I use hearty, high-fiber whole-grain bread and swap the cream cheese for cottage cheese to boost the protein while keeping that creamy texture I love. If you’ve been enjoying my cottage cheese recipes lately, this is another easy way to use it beyond sweet bowls and dips.

Why This Smoked Salmon Toast Works

I love this easy high-protein breakfast recipe when I’m short on time but still want something fresh, healthy, and delicious.

Protein-packed: The bread, smoked salmon, and cottage cheese deliver 30+ grams of protein.
No cooking required besides toasting the bread. Just slice the veggies and assemble.
Eat any time of day–breakfast, lunch, or dinner!

Ingredients You’ll Need

Although we’re changing the bread and cream cheese, everything else is the same as what you’d get when ordering lox and bagels. See the recipe card below for the exact measurements.

Smoked Salmon and Toast ingredients

Whole-grain bread: I like Dave’s Killer Thin-Sliced 21 Whole Grains and Seeds bread because it’s higher in protein and fiber (3 grams each) and lower in carbs and calories than most other brands.
2% cottage cheese provides the same creamy texture as cream cheese but with fewer calories and more protein. Good Culture remains my tried- and-true favorite.
Nova lox is a “cold-smoked salmon from Nova Scotia.” Buy whatever kind of lox or smoked salmon you can find.
Vegetables: Thinly sliced Persian cucumbers, heirloom tomato, and red onions
Seasoning: Everything bagel seasoning and fresh dill are classic choices on lox and bagels.
Optional ingredients: Drizzle with extra-virgin olive oil and add capers if you like.

How to Make High-Protein Smoked Salmon Toast

Just toast your bread, slice the vegetables, and assemble for a quick, satisfying meal. See the recipe card at the bottom for printable directions.

Toast the bread in a toaster or oven. The more toasted the bread, the better it’ll hold up under all the toppings.
Assemble the toast: Spread each piece of bread with cucumbers, tomatoes, lox, red onion, bagel seasoning, and dill. Drizzle with oil and top with capers if desired.

Customize Your Lox Toast

Bread options: This toast would also be delicious on sourdough. And if you prefer bagels, try my high-protein bagels with cottage cheese.
Not sure about cottage cheese because of its texture? Blend it in a mini food processor until smooth if you don’t like the lumps.
Dairy-free: Spread mashed avocado on the toast.
Vegetables: Swap the heirloom tomato for cherry tomatoes, use a regular cucumber, or try it with pickled onions.
Extra protein: Add a soft-boiled egg or a hard-boiled egg.
Herbs: If you don’t have fresh dill, dried dill will work, or you can use chives.

Serving Suggestions

Below are some recipe ideas if you’re serving this healthy smoked salmon toast to guests at brunch or for an easy weeknight dinner that you want to make more filling.

Storage

Once opened, smoked salmon will last 3 to 4 days in the fridge. Store all the components separately and assemble right before eating.

Skinnytaste High Protein cookbook protein

Prep: 10 minutes

Cook: 0 minutes

Total: 10 minutes

Yield: 1 serving

Serving Size: 2 slices toast

Cook Mode

Toast the bread.
Spread ¼ cup of the cottage cheese onto each slice toast, then top each half with sliced cucumbers, then the tomato, lox, red onion slivers, everything bagel seasoning and fresh dill.
If desired, drizzle with extra virgin olive oil and add a few capers.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Serving: 2 slices toast, Calories: 270 kcal, Carbohydrates: 35 g, Protein: 31 g, Fat: 7 g, Saturated Fat: 1.5 g, Cholesterol: 20 mg, Sodium: 1146 mg, Fiber: 7 g, Sugar: 10 g

The Mineral Intake Recommendations Only 1 in 6,000 U.S. Adults Meet

Nutrition

webtechlake

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July 21, 2026

0

The Mineral Intake Recommendations Only 1 in 6,000 U.S. Adults Meet

A staggering 99.99% of Americans fail to get the minimum recommended potassium intake (despite it being perhaps only half of our natural intake) and stay below the recommended sodium intake (even though it may be twice our natural intake).

Worldwide, physical inactivity accounts for more than 10 million years of healthy life lost, but what we eat accounts for nearly 20 times that. Unhealthy diets shave hundreds of millions of disability-free years off people’s lives every year.

What are the worst aspects of our diets? Four out of the five deadliest dietary traps involve not eating enough of certain foods—not eating enough whole grains, fruits, nuts and seeds, and not eating enough vegetables. But our most fatal flaw is too much salt—about 15 times deadlier than diets too high in soda, for example, just to help put things in perspective. You can see the breakdown below and at 1:12 in my video Fewer Than 1 in 5,000 Meet Sodium and Potassium Recommended Intakes.

“There remains no single more effective public health action related to nutrition than the reduction of sodium in the diet,” said a former commissioner of the U.S. Food and Drug Administration.

This is why national and international health organizations have called for warning labels on salt packets and salt shakers, with such messages as: “Too much sodium in the diet causes high blood pressure and increases risk of stomach cancer, stroke, heart disease, and kidney disease. Limit your use.”

Salt also increases inflammation. For example, sodium intake is linked to increased disease activity in multiple sclerosis (MS), an inflammatory autoimmune nerve condition, with about three to four times the exacerbation rate in those with medium or high sodium intakes compared to those getting less than a teaspoon of salt per day.

Just as you can see higher sodium levels in the tissues of those who suffer from lupus, another serious inflammatory autoimmune disease, you can correlate high sodium levels in the spinal cord of MS patients with the disease and decreased structural integrity.

Where is sodium found, though? In really crappy foods. So, it’s hard to know if increased salt intake is just a marker for a bad diet overall. We do know that salt and high blood pressure are cause-and-effect. How? More than a hundred randomized controlled trials have demonstrated that cutting down on added salt makes blood pressure fall, and the more salt is cut, the better. Part of the mechanism might actually be the damage salt may do to the microbiome, the friendly flora in the gut.

And no wonder. Our bodies evolved only to handle about 750 mg a day. The American Heart Association says we should stay under at least twice that amount, but we’re eating more than four times what’s natural. And it’s only getting worse, increasing over the last decade. Care to guess what percentage of Americans exceed the 1,500 mg upper limit recommendation? It turns out to be a whopping 98.8%. And that was more than a decade ago!

The vast majority of adults in the United States consume too much sodium and, at the same time, too little potassium, a mineral that lowers blood pressure. Less than 2% of U.S. adults consumed the recommended daily minimum intake of potassium. So, more than 98% of Americans eat potassium-deficient diets. This deﬁciency becomes even more striking when our current intake is compared with that of our ancestors, who consumed large amounts of dietary potassium. We evolved probably getting more than 10,000 mg a day. The recommendation is to get at least around half that, yet most of us don’t come anywhere close, as you can see below and at 3:51 in my video.

Put the two guidelines together, and sodium and potassium goals are currently met by fewer than 0.015% of people in the United States. That’s close to 99.99% noncompliance—only 1 in 6,000 Americans even hits the recommended guidelines.

What about using potassium-based salt substitutes, like the ones shown below and at 4:15 in my video?

Instead of using sodium chloride, also known as salt, why not shake on some potassium chloride? Seems a little too good to be true. It has the same salty taste while reducing sodium and increasing potassium intake? Is there a catch? Are potassium-based salt substitutes safe? Are they effective? Stay tuned to find out.

Doctor’s Note

This is the first video in a three-part series on sodium, potassium, and a salt substitute. Stay tuned for Are Potassium Chloride Salt Substitutes Worth Trying? and Are Potassium Chloride Salt Substitutes Safe and Effective?.

What about those who claim salt isn’t a problem? Don’t believe them. See related posts below.

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Peach Salsa – WellPlated.com

Healthy Eating

webtechlake

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July 21, 2026

0

Peaches are here for a good time, not a long time and this Peach Salsa is the perfect way to put them to use! Sweet, juicy, and just a little spicy, this fresh salsa is equally delish with tortilla chips, grilled chicken, or fish tacos.

A bowl of peach salsa with diced tomatoes, onions, cilantro, and a tortilla chip dipped inside.

Move over tomatoes, it’s peach salsa time!

While I get excited for tomatoes and other summer produce, it’s peaches that really make my heart skip a beat.

They’re a delight in Peach Cobbler and as Baked Peaches, but one can only eat so many desserts… and that’s when this peach salsa recipe comes in hand.

In testing this recipe, my aim was balance. Some jarred peach salsas I’ve had were way too sweet. But homemade salsas can be sharp if they have too much onion, bland if the peaches aren’t fully ripened—you get the idea.

So even though this is a simple recipe, I ended up doing several rounds of testing. Was it worth it? Oh yes! This is a peach salsa that checks all the boxes.

The peaches contribute sweetness, the tomato adds acidity, the bell pepper brings crunch, the jalapeño adds heat (but not too much), and the lime ties it all together with a pop of brightness.

Bowl of fresh peach salsa with diced peaches, tomatoes, onions, peppers, and herbs, with a spoon inside.

Ingredients and Substitutions

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

Fresh Peaches. No need to peel them! And you can swap in nectarines if you’d like, which are basically the same exact fruit, minus the fuzz.
Red Bell Pepper. Bell pepper adds a crisp texture that’s the perfect foil to the soft, juicy peaches.
Tomato. A small handful of cherry or grape tomatoes from the garden would also work if you’ve got them on hand.
Jalapeño. Removing the seeds and membranes keeps the heat mild. Want it spicier? Then leave those in!
Red Onion. If you prefer a milder onion flavor, soak it in cold water for 10 minutes, then drain well before adding it to the salsa.
Fresh Cilantro. Cilantro haters, take note: you can leave it out or use fresh basil or mint for a slightly different spin on peach salsa.
Lime. You’ll need both the zest and the juice; be sure to zest first, then slice the lime in half and juice it.
Kosher Salt. A pinch of salt really brings out the sweetness of peaches.

Step-By-Step Instructions

Prep the Produce (photo 1). Dice the peaches, bell pepper, tomato, and red onion into pieces that are roughly the same size. This helps every scoop include a little bit of everything. Finely chop the jalapeño and cilantro.

Combine (photo 2). Add everything to a medium bowl and stir gently to combine to keep from breaking apart the peaches.If time allows, refrigerate the salsa for about 30 minutes before serving. ENJOY!

Erin’s Testing Notes

The tomato is more or less optional; use it if you have a really ripe, in-season one, skip it if you don’t.

A tortilla chip scoops colorful peach salsa with tomatoes, onions, jalapeños, and cilantro.

What to Serve with Peach Salsa

This peach salsa combines juicy peaches, fresh lime, and jalapeño into a sweet, tangy topping perfect for chips, tacos and more. So fresh!

3 large or 4 small/medium fresh peaches diced (no need to peel), about 2 cups
1 small red bell pepper diced
1 small ripe tomato diced
1 jalapeno seeds and membranes removed, finely chopped
¼ cup finely chopped red onion
¼ cup chopped fresh cilantro
Zest and juice of 1 juicy lime about 1 teaspoon zest and 2 tablespoons juice
¼ teaspoon kosher salt plus additional to taste

In a medium bowl, mix together all of the salsa ingredients: peaches, bell pepper, tomato, jalapeno, red onion, cilantro, lime zest (zest it directly over the bowl), lime juice, and salt.
Stir to combine, then taste and add more salt as desired. If time allows, chill 30 minutes prior to serving, or enjoy right away.

TO STORE: Refrigerate leftover peach salsa in an airtight container for up to 2 days.

Serving: 1(of 6)Calories: 54kcalCarbohydrates: 13gProtein: 1gFat: 0.4gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 110mgPotassium: 210mgFiber: 2gSugar: 9gVitamin A: 826IUVitamin C: 27mgCalcium: 9mgIron: 0.5mg

Weight loss எப்ப ஆகும்? #drsanthoshjacob #weightloss #caloriedeficit #shorts

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Weight loss எப்ப ஆகும்? #drsanthoshjacob #weightloss #caloriedeficit #shorts

FULL VIDEO LINK — https://youtu.be/c6TpJKyPV6w

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BOOKS FOR CLINICAL NUTRITION AND DIETETICS/ CND / #shorts

VIDEOS

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July 21, 2026

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BOOKS FOR CLINICAL NUTRITION AND DIETETICS/ CND / #shorts

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Grilled Green Bean Salad – Skinnytaste

Healthy Eating

webtechlake

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July 20, 2026

0

This post may contain affiliate links. Read my disclosure policy.

Fresh, smoky, and full of flavor, this healthy Grilled Green Bean Salad with feta, dill, lemon, and chives is an easy side dish for any summer meal.

Grilled Green Bean Salad

If you’re looking for a fresh no-lettuce, green bean salad that’s a little different from my classic version, this Grilled Green Bean Salad is one to make all summer long. Grilling gives the green beans a lightly charred, smoky flavor while keeping them crisp-tender. Tossed with lemon, fresh dill, chives, and crumbled feta, it’s a simple side dish that pairs perfectly with everything from grilled steak to salmon to burgers.

Why This Green Bean Salad Recipe Works

Most people think of lettuce or raw veggies when making a salad, but here I use grilled green beans instead. It’s so easy, everything gets cooked outside on the grill.

Healthy: This dish is low in carbs and calories and high in fiber.
Perfect for summer: Grill some meat with the green beans for a delicious, simple meal at your next backyard barbecue.
Quick and easy: Season the green beans, grill them in under 10 minutes, then toss with the remaining ingredients.

Ingredients You’ll Need

Besides the green beans, you’ll need fresh herbs, feta, and a few pantry staples. See the recipe card below for the exact measurements.

Green Bean Salad ingredients

Green beans are an excellent source of fiber, folate, and vitamins A and C. To save time, you can buy pre-cut, pre-washed green beans.
Olive oil helps the salt and pepper stick and adds moisture.
Kosher salt and black pepper for seasoning
Crumbled feta cheese for creaminess and a salty, tangy flavor
Herbs: Chopped dill and chives for freshness
Lemon juice for brightness

How to Make Grilled Green Bean Salad

You can serve this easy green bean salad warm or at room temperature. If you make it in advance and refrigerate it, let it sit on the counter for about 30 minutes before serving. See the recipe card at the bottom for printable directions.

Season the green beans with olive oil, salt, and pepper.
Grill the green beans: Preheat the grill to medium-high, then place the beans in a single layer in a grill basket. Close the lid and cook until tender and charred. Stir every few minutes so they cook evenly.
Remove the green beans from the grill and let them cool a bit.
Prepare the salad: Toss the green beans with feta, herbs, and lemon juice.

No grill? No problem!

If you don’t have a grill basket, you can cook them in a cast-iron skillet on an outdoor grill over medium-high heat for 8 to 10 minutes.

Customize It

Acid: Swap lemon for white or red wine vinegar.
Experiment with herbs: Try fresh basil, parsley, or tarragon.
Don’t like feta? Substitute goat cheese, or omit it to keep it dairy-free.
Briny ingredients: Add kalamata olives or capers.
Make it a meal: Add protein, like shrimp, canned chickpeas, or diced chicken, to make it more filling

Storage

Refrigerate the salad for up to 4 days. Microwave it for 30 to 60 seconds, or let it reach room temperature before eating.

More Summer Side Dish Recipes You’ll Love

Prep: 5 minutes

Cook: 10 minutes

Total: 15 minutes

Yield: 4 servings

Serving Size: 1 cup

Cook Mode

Preheat an outdoor grill to medium high heat.
Add the green beans to a mixing bowl. Drizzle with olive oil and season with salt and pepper.
Place a grill basket on the preheated grill and transfer the beans to the basket. Close the lid and cook, stirring every couple of minutes, until the beans are tender and charred in places, 8-10 minutes.
Remove from the grill and let cool slightly. Add the beans to a serving bowl and top with the feta, dill, chives, and lemon juice. Gently toss to combine.
Serve warm or room temperature.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Serving: 1 cup, Calories: 92 kcal, Carbohydrates: 12.5 g, Protein: 4 g, Fat: 4 g, Saturated Fat: 1.5 g, Cholesterol: 5 mg, Sodium: 230.5 mg, Fiber: 4.5 g, Sugar: 5.5 g

KETO GROCERY SHOPPING WITH A NUTRITIONIST ! // Healthy ketogenic food list and tips for beginners

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July 20, 2026

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KETO GROCERY SHOPPING WITH A NUTRITIONIST ! // Healthy ketogenic food list and tips for beginners

Where you can find me:
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Watermelon Gazpacho

Healthy Eating

webtechlake

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July 20, 2026

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Watermelon Gazpacho

A bowl of gazpacho topped with diced tomatoes, cucumber, cheese, and herbs, with a spoon resting inside.

This Watermelon Gazpacho is everything you want in a soup during the middle of the summer. It’s made in a blender instead of the stovetop, chock full of the very best summer produce, and it’s served cold too—because no one wants hot soup in July!

Watermelon makes gazpacho extra refreshing!

This is the time of year when I’m always on the hunt for no-cook dinner options. Salads and sandwiches are on the menu often. Soups? Not so much.

Unless… it’s gazpacho! And this watermelon gazpacho is my very favorite.

The thing you must keep in mind with gazpacho, especially if you’re a gazpacho skeptic, is that “soup” is kind of the wrong way to think about it. It’s not like taking your leftover Tomato Soup out of the fridge and grabbing a spoon.

Instead, gazpacho is more like the perfect mixture of a soup and salad! And adding watermelon makes it even more refreshing; it softens the acidity of the tomatoes, adds sweetness, and gives the soup a lighter body that makes it ideal for the dog days of summer.

A bowl of creamy watermelon gazpacho topped with diced tomatoes, cucumbers, feta cheese, and fresh herbs.

Ingredients and Substitutions

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

Watermelon. Choose a ripe, sweet seedless watermelon. (If you happen to have a seeded watermelon on hand, no worries—it just makes prep time a little longer because you’ll have to remove the seeds.)
English Cucumber. English cucumbers have thin skins and very few seeds, making them ideal for gazpacho.
Tomatoes. If the tomatoes don’t taste good on their own, the soup won’t either. This is the recipe to make when tomatoes are at their peak.
Red Bell Pepper. Bell pepper adds sweetness and body.
Red Onion and Garlic. Just enough to provide sharpness and depth. Chopping it before blending helps it incorporate more smoothly.
Fresh Basil or Mint. Basil leans more savory and classic Mediterranean, while mint makes the soup especially cooling and refreshing.
Extra-Virgin Olive Oil. Good olive oil gives the gazpacho a silky mouthfeel and helps emulsify the vegetables.
Sherry Vinegar. Sherry vinegar is traditional and my first choice. At one point during the testing process, I used red wine vinegar because I ran out of sherry vinegar and that turned out great too.
Kosher Salt and Pepper. If you use table salt instead of kosher salt, you’ll want to add a touch less.
Feta. Optional, but I love the salty, sharp contrast with the sweet soup!

Ingredient Swap

For a Mexican twist on this recipe, try it with lime juice instead of sherry vinegar, then garnish with cilantro, thin slices of jalapeño, and cotija cheese.

Step-By-Step Instructions

A white bowl filled with diced watermelon, avocado, and cucumber on a light stone surface.

Watermelon gazpacho mixture with bubbles in a blender on a light, speckled countertop.

Reserve the Garnishes (photo 1). Before you start blending, finely chop a little watermelon and cucumber and set them aside for garnish.

Prep the Vegetables. Cut the remaining watermelon, cucumber, tomatoes, and bell pepper into roughly 1-inch pieces. Divide each vegetable between the blender and a large bowl.

Blend the Base (photo 2). To the blender with the veggies, add the onion and garlic, herbs, oil, vinegar, salt, and pepper. Blend on high until completely smooth, with no visible bits of garlic or herbs.

Add Texture (photo 3). Add the reserved vegetables from the bowl. Pulse just a few times.

Chill (photo 4). Cover and refrigerate for at least 2 hours. The soup should be thoroughly cold before serving. (If you have time, make it the day before. The flavor will be even better!)

Taste One More Time. Taste the gazpacho just before serving, adding more salt or vinegar as needed. Divide into bowls and ENJOY!

Erin’s Testing Notes

Woman smiling in a kitchen, holding a glass jar filled with homemade tomato sauce.

The first time I made this recipe, I blended everything at once and felt that the gazpacho was missing some texture. The next time, I left it chunky, but it was still more watery than I would like.

The winning version blended half the veggies to create a creamy base, then pulsed in the second half just until they were broken into pieces. This approach also thickens the gazpacho without adding bread.

A bowl of creamy watermelon gazpacho soup topped with diced cucumber, tomatoes, feta cheese, and fresh basil leaves.

What to Serve with Watermelon Gazpacho

Bread. Gazpacho is the perfect light lunch or dinner alongside a crusty baguette or No Knead Focaccia.
Protein. A grilled protein like Grilled Shrimp or Grilled Chicken Breast would be especially good!
Salad. Pair your watermelon gazpacho with a light salad like this Spinach Salad.

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Watermelon Gazpacho

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Watermelon gazpacho is a cool, refreshing soup made with fresh watermelon, tomatoes, and herbs for an easy no-cook summer meal.

Course Soup

Cuisine Spanish

Prep Time 25

Total Time 25

Servings servings (about 6 cups)

Calories 222kcal

Author Erin Clarke / Well Plated

Ingredients

4 cups diced seedless watermelon about 1½ pounds
1 small English hothouse cucumber (about ½ pound)
1½ pounds ripe tomatoes about 3 large or 6 small
1 medium red bell pepper
¼ cup roughly chopped red onion
1 small garlic clove very roughly chopped
¼ cup fresh basil or mint leaves plus additional for garnish
¼ cup extra-virgin olive oil
2 tablespoons sherry vinegar or red wine vinegar or lime juice
1 teaspoon kosher salt plus additional to taste
¼ teaspoon ground black pepper
Crumbled feta optional, for garnish

Instructions

Reserve the garnish: Set out a large bowl and a small bowl. Finely chop ½ cup of the watermelon and place it in the small bowl for garnish. Add half of the remaining watermelon to the large bowl and half to the blender.
Prep the cucumber: Cut off about a quarter of the cucumber, finely chop it, and add it to the small bowl with the watermelon. Cut the rest into 1-inch chunks, adding half to the blender and half to the large bowl.
Prep the tomatoes: Core the tomatoes and cut into 1-inch chunks. Add half to the blender and half to the large bowl.
Prep the bell pepper: Cut the bell pepper into 1-inch chunks. Add half to the blender and half to the large bowl.
Blend the base: To the blender, add the onion, garlic, basil or mint, olive oil, vinegar, salt, and pepper. Starting on low speed and increasing to high, blend until smooth, about 2 minutes.
Add texture: Add the watermelon, cucumber, tomatoes, and bell pepper from the large bowl. Pulse a few times to break them into small pieces, leaving some texture.
Chill the soup: Cover the soup and refrigerate for at least 2 hours, until very cold, to give the flavors time to develop. Add a small pinch of salt to the reserved garnishes and refrigerate alongside the soup.
Garnish and serve: Taste the chilled soup and adjust with more salt or vinegar as needed, since watermelon varies in sweetness. Ladle into bowls and top with the reserved watermelon and cucumber, feta (if using), and a few small basil or mint leaves. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

The flavor of gazpacho changes as it sits. Taste right before serving and adjust the salt and vinegar so it tastes bright, not flat.
This recipe is written for Morton kosher salt. If you use Diamond Crystal, which is less salty by volume, start with a bit more and add to taste.
This soup is even better made in advance. Make it up to 1 day ahead and keep it covered in the refrigerator; the flavors settle as it sits.
For a fuller-bodied, more traditional texture, blend a 1½-ounce piece of day-old baguette into the base in Step 5.
TO STORE: Refrigerate in an airtight container for up to 4 days.
TO MAKE AHEAD: This is one of the rare recipes that improves with time. Prepare it up to 1 day in advance and stir well before serving.

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