Our Budget-Friendly Pesto Recipe

Basil pesto is traditionally made with pine nuts and all basil, but unless you grow your own basil and already have pine nuts in your pantry, that can get real expensive real quick. This version is inspired by traditional pesto but uses roasted sunflower seeds and a mix of basil and spinach to keep things budget-friendly. I’ve found they’re much more affordable, and you’d never guess it’s a twist on the original because it still packs so much flavor! The sunflower seeds add a rich, nutty depth, and the garlic, Parmesan, and fresh basil make each bite taste just right. 😋

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Budget-Friendly Pesto

This Budget-Friendly Homemade Pesto uses sunflower seeds, basil, and spinach for a delicious and affordable twist on the classic.

Step-by-step photos can be seen below the recipe card.

Course Dip, Sauce

Cuisine American, Italian

Total Cost $5.36 recipe / $0.67 serving

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings (2 Tbsp each)

Calories 175kcal

Author Jennie Alley

Equipment

• Food Processor

Ingredients

• 3 large garlic cloves minced, $0.24
• ¼ cup unsalted roasted sunflower seed kernels 33g, $0.38*
• ½ cup Parmesan cheese grated, (60g) $0.74
• 1 tsp salt $0.02
• 1½ cups fresh basil 40g, $1.99**
• 1½ cups fresh baby spinach $0.41**
• 1 Tbsp lemon juice $0.06
• ½ cup olive oil 4 oz., $1.52

Instructions

• Gather all ingredients. Wash and dry basil and baby spinach leaves thoroughly.
• In a food processor, add garlic, sunflower seeds, parmesan cheese, and salt, and pulse until chopped. Then, add basil and spinach leaves, continuing the process until roughly chopped.
• Add lemon juice, and then while the food processor is running on low, add the olive oil in a steady stream until smooth. Now it's ready to enjoy however you please!

See how we calculate recipe costs here.

Notes

*Salted roasted sunflower seed kernels may be used, just remember to either reduce or completely eliminate the additional salt in the recipe. 

**If you have a huge bumper crop of basil that needs to be used up, feel free to use only basil and no spinach. Same great taste; however, the finished product may not be as vibrantly green.

**Please do not substitute dried or frozen basil and/or spinach for this recipe. Fresh is best!

 

Nutrition

Serving: 1serving (2 Tbsp) | Calories: 175kcal | Carbohydrates: 2g | Protein: 3g | Fat: 17g | Sodium: 406mg | Fiber: 1g

how to make Budget-Friendly Pesto step-by-step photos

Gather all of your ingredients. Be sure to wash and dry the basil and spinach thoroughly before starting.

Process the ingredients: Add 3 large minced garlic cloves, ¼ cup unsalted roasted sunflower seed kernels, ½ cup grated Parmesan cheese, and 1 tsp salt to a food processor. Pulse these ingredients until chopped.

Now add the washed and dried 1½ cups fresh basil and 1½ cups baby spinach leaves. Keep processing until everything is roughly chopped.

Pour in 1 Tbsp lemon juice, and while the food processor is running, add ½ cup olive oil in a steady stream until smooth.

Now your homemade pesto on a budget is ready for you to enjoy however you like!

Variations to Try!

This homemade pesto sauce is quite adaptable, so don’t be afraid to get creative with whatever ingredients you have in your kitchen. After all, using what you’ve got is one of the easiest ways to keep things budget-friendly! Here are some variations I think you’ll like:

1. Swap out the sunflower seeds for any other seed or nut. Pumpkin seeds, walnuts, or almonds all work great. And of course, if you’ve got pine nuts, go for it! I’d even consider toasting the nuts in a skillet first to add more flavor (like we do in our zucchini and toasted almond salad).
2. Omit the basil and spinach altogether, and replace them with kale to make a homemade kale pesto!
3. Try using roasted garlic for a sweeter, mellower garlic flavor
4. Substitute some of the basil/spinach with other herbs, like parsley or cilantro, for a different flavor
5. Make it vegan and dairy-free by using your favorite vegan Parmesan alternative

Storage Instructions

Homemade pesto, when stored properly in the refrigerator, typically lasts for up to 1 week. Keep it in an airtight container and stir before using again.

To extend its shelf life, you can freeze this recipe for up to 2-3 months. I personally like to freeze individual servings in an ice cube tray. Just make sure to cover each serving of pesto with a drizzle of olive oil to protect the fresh herbs from freezer burn! Once frozen, your homemade spinach and basil pesto can be removed from the tray and stored in a ziplock bag or freezer-safe container.

More Homemade Sauce Recipes

Alabama White Sauce

$1.74 recipe / $0.15 serving

Vodka Sauce

$8.47 Recipe/ $1.05 Serving

Easy Enchilada Sauce

$1.32 batch

Chimichurri Sauce

$4.23 serving / $0.71 recipe

The post Budget-Friendly Pesto appeared first on Budget Bytes.

Easy Recipe for Grilled Mushroom Kebabs

When it’s grilling season, I’m always the first to reach for the grilled veggies, and these grilled mushroom kebabs are one of my absolute favorites. The mushrooms soak up an easy homemade, umami-rich marinade made with ingredients including soy sauce, Worcestershire sauce, toasted sesame oil, smoked paprika, and maple syrup for balance. After just 15 minutes of marinating, they’re ready to hit the grill. A hot sear gives them a caramelized edge while the insides stay juicy and tender. These easy grilled mushrooms might start as a side dish, but don’t be surprised when they take center stage. 😉

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Smoky Grilled Mushroom Kebabs

These Smoky Grilled Mushroom Kebabs come together fast with a bold marinade and are the perfect veggie addition to any summer grilling spread.

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Total Cost $3.45 recipe / $1.15 serving

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Marinate Time 15 minutes minutes

Total Time 33 minutes minutes

Servings 3 servings (2 small skewers each, 4-5 mushrooms)

Calories 202kcal

Author Jess Rice

Equipment

• Medium Bowl
• 6 Skewers
• Grill

Ingredients

• 8 oz. white mushrooms halved, $1.88
• 2 Tbsp soy sauce $0.10
• 1 tsp Worcestershire sauce $0.02
• 2 Tbsp toasted sesame oil $0.68*
• 2 Tbsp olive oil $0.38
• 1 tsp smoked paprika $0.16
• 2 tsp apple cider vinegar $0.02
• ½ Tbsp maple syrup $0.16
• sea salt to taste, $0.02
• black pepper to taste (freshly cracked), $0.03

Instructions

• Gather your ingredients.**
• Clean the mushrooms of any dirt with a clean towel.
• Combine all marinade ingredients (soy sauce, Worcestershire sauce, toasted sesame oil, olive oil, smoked paprika, apple cider vinegar, and maple syrup) in a bowl.
• Cut the mushrooms in half lengthwise.
• Toss the mushrooms in the marinade and marinate for 15 minutes.
• Skewer the mushrooms, reserving any leftover marinade.
• Grill cut side down until tender on a hot grill (our indoor electric grill was set to 500℉), brush with extra marinade, and flip after 5-8 minutes, when the mushrooms have a hard sear on the cut side. Once flipped, grill for a further 3-4 minutes.
• Sprinkle with sea salt and black pepper to taste. You can also top the skewers with freshly cut herbs as garnish, if you have any. Serve and enjoy!

See how we calculate recipe costs here.

Notes

*If your sesame oil doesn’t say toasted on the packaging, but it’s deeper brown in color, you’re likely good to go. Regular sesame oil works great, too, in a pinch. You’ll get plenty of smoky flavor from the grill and the smoked paprika.

**You may opt to soak your skewers, if they are made of wood, in water while you prepare your ingredients. This will keep them from catching fire on most grills. Our electric indoor grill did not require that step! 

Nutrition

Serving: 1serving | Calories: 202kcal | Carbohydrates: 6g | Protein: 4g | Fat: 19g | Sodium: 701mg | Fiber: 1g

how to make Grilled Mushroom Kebabs step-by-step photos

Gather all of your ingredients: If using wooden skewers, you can also soak them in water while you prepare your ingredients. This will help stop them from catching fire on most grills. Our electric indoor grill didn’t require that step, so I skipped it!

Clean the mushrooms: Use a clean paper towel to wipe away any dirt from 8 oz. of white mushrooms.

Make the marinade: Add 2 Tbsp soy sauce, 1 tsp Worcestershire sauce, 2 Tbsp toasted sesame oil, 2 Tbsp olive oil, 1 tsp smoked paprika, 2 tsp apple cider vinegar, and ½ Tbsp maple syrup to a bowl and whisk to combine.

Slice the mushrooms: Use a knife to slice the cleaned mushrooms in half lengthwise, directly through the stem.

Marinate the mushrooms: Add the sliced mushrooms to the marinade and toss to combine. Let the mushrooms marinate for 15 minutes.

Make the skewers: Add the marinated mushrooms to your skewers (about 4-5 mushrooms per skewer), and reserve any leftover marinade for basting.

Grill the mushrooms: Place the skewers cut side down onto your hot grill (my indoor electric grill was set to 500℉), and brush the mushrooms with the excess marinade. Flip the mushrooms after 5-8 minutes, once they have a hard sear on the cut side and are tender.

Once flipped, grill for a further 3-4 minutes. Sprinkle with salt and pepper to taste. If you have any, top with some freshly cut herbs (I used a little minced parsley). Serve and enjoy!

Serving Suggestions

These smoky grilled mushroom kebabs are made to be part of a full-on summer spread. I love serving them with other veggies like grilled zucchini or grilled cabbage, or even a quick side of stir-fried sugar snap peas for something bright and crunchy.

The grilled mushrooms are also delicious off the skewers and tucked into a warm pita with our crunchy cabbage salad and a drizzle of sesame ginger dressing. Or, for an easy weeknight dinner, try serving them over a bed of coconut rice with your choice of veggie side, or alongside a quick tofu stir-fry. SO good!

Storage & Reheating

You can keep any leftovers, once cool, in an airtight container for up to 2-3 days. You can reheat these smoky grilled mushroom kebabs in the microwave (remove the skewers first!), on the stovetop with a little oil, or back on the grill until warmed through. The leftover mushrooms are also delicious cold, tossed into salads or added to sandwiches or wraps!

More Easy Mushroom Recipes

Marinated Portobello Mushroom Burgers

$5.68 recipe / $2.84 serving

Mushroom Patty Melt

$11.04 recipe / $2.76 serving

Stuffed Mushrooms

$11.58 recipe / $1.93 serving

Poutine

$11.24 recipe / $1.40 serving

The post Smoky Grilled Mushroom Kebabs appeared first on Budget Bytes.

Easy Chicken Burger Recipe

These ground chicken burgers are everything I want a classic hamburger to be, just a little bit leaner. Sautéed onions and a spoonful of mayo keep the texture nice and moist, while the panko breadcrumbs hold everything together without making them dense. You can toss them on the grill or cook them on the stovetop in a grill pan, and they’re great for meal prep.

I like to make a batch at the beginning of the week, then reheat the leftovers for quick lunches or easy dinners. Top them however you like, and you’ve got a low-key, budget-friendly burger night without the takeout tab. Give them a try and make them your own…I think you’ll be just as hooked as we are!

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Chicken Burger Recipe

These juicy Ground Chicken Burgers are easy to make, budget-friendly, and perfect for grilling. A leaner weeknight favorite that’s big on flavor!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Total Cost $6.36 recipe / $1.59 serving

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 437kcal

Author Jennie Alley

Equipment

• Medium Skillet
• Large Bowl
• Grill or Grill Pan

Ingredients

• 1 Tbsp cooking oil $0.04
• ¼ cup yellow onion minced, $0.20
• 1 lb. ground chicken $3.42
• ¼ cup panko breadcrumbs $0.12
• 2 Tbsp mayonnaise $0.14
• 1 Tbsp fresh parsley minced, $0.17
• 1 tsp Worcestershire sauce $0.02
• ½ tsp salt $0.02
• ½ tsp garlic powder $0.08
• ¼ tsp black pepper freshly cracked, $0.04
• 4 hamburger buns $0.73

Optional Toppings

• red onion sliced, $0.57
• lettuce $0.15
• tomato sliced, $0.25
• pickles $0.41

Instructions

• Gather your ingredients and preheat your grill or grill pan to medium heat (about 400°F).
• Heat oil in a medium skillet over medium heat. Add the minced onion and sauté for 2–3 minutes, until soft and fragrant. Remove from heat.
• In a large bowl, combine the ground chicken, sautéed onion, panko, mayo, parsley, Worcestershire sauce, salt, garlic powder, and pepper. Mix just until combined—don’t overwork the meat.
• Divide the mixture into four equal portions (about 4 oz each). Gently shape into patties and press a shallow indent into the center of each one with your thumb to help them cook evenly and avoid puffing up.
• Place buns cut-side down on the hot grill for 1–2 minutes, until lightly golden and crisp. Set aside.
• Grill the patties for 4–5 minutes per side or until fully cooked and the internal temperature reaches 165°F.
• Let the burgers rest for a few minutes off the heat so the juices can redistribute. Then serve on toasted buns with your favorite toppings (I went with red onion, lettuce, tomato, and pickles). Enjoy!

See how we calculate recipe costs here.

Nutrition

Serving: 1burger (with toppings) | Calories: 437kcal | Carbohydrates: 36g | Protein: 27g | Fat: 22g | Sodium: 3793mg | Fiber: 6g

how to make Chicken Burgers step-by-step photos

Gather all the ingredients and preheat your grill or grill pan to medium heat (about 400°F).

Sauté the onion: Add 1 Tbsp cooking oil to a medium skillet over medium heat. Add ¼ cup minced onion and sauté it for 2-3 minutes until softened and fragrant. Remove the skillet from the heat.

Make the patties: Now add 1 lb. ground chicken, sautéed onion, ¼ cup panko bread crumbs, 2 Tbsp mayo, 1 Tbsp parsley, 1 tsp Worcestershire sauce, ½ tsp salt, ½ tsp garlic powder, and ¼ tsp black pepper to a large bowl. Mix to combine the ingredients, but avoid overmixing! This can make the patties tough and dry.

Divide the meat into four equal portions (about 4 oz. each). Roll the portions into balls, then gently shape them into patties. Make sure they’re an equal thickness all the way around. Press your thumb into the center of the patties to create an indent (this helps them cook evenly and prevents them from puffing up!)

Toast the buns: Place 4 hamburger buns cut side down onto your hot grill for 1-2 minutes until lightly golden and toasted.

Set the toasted buns to one side while you cook the chicken burgers.

Grill the burgers: Place the formed chicken patties onto your hot grill or grill pan. Grill for 4-5 minutes on the first side.

Then flip the burgers over and cook for a further 4-5 minutes, or until fully cooked all the way through.

The internal temperature of your homemade chicken burgers should reach 165°F once fully cooked. Let your burgers rest for a few minutes off the heat to allow the juice to redistribute (making super juicy chicken burgers!) before serving on the toasted burger buns with your chosen toppings. I went for sliced red onion, lettuce, sliced tomato, and pickles!

Serving Suggestions

What I love most about these grilled chicken burgers is how versatile they are. The base recipe is packed with flavor on its own, but it’s also easy to customize depending on what you’re craving. Go Mediterranean with cucumber and feta, Tex-Mex with salsa and avocado, or keep it classic with lettuce, tomato, and pickles like I did here! Our white BBQ sauce is another great option, as is a classic burger sauce or homemade buffalo sauce.

As for sides, you really can’t go wrong. I like to keep it simple with some chips or air-fried French fries, and a scoop of cumin lime coleslaw to round things out. 😋

Storage & Reheating

Cooked chicken burger patties will keep in the fridge for up to 4 days. Let them cool completely before storing to avoid sogginess. To reheat, warm them in a skillet over medium-low heat, bake at 350°F for 10-15 minutes, or use the microwave in short 30-second bursts until heated through. They also freeze well: wrap each patty in parchment or plastic wrap, then stash them in a freezer-safe container or bag for up to 3 months. Reheat straight from frozen in the microwave or a skillet, or thaw in the fridge overnight.

You can also freeze the raw patties. Shape them as shown above, freeze on a parchment-lined baking sheet until solid, then transfer to a freezer bag. Thaw overnight before cooking as usual.

More Easy Burger Recipes

Smash Burgers

$11.85 recipe / $2.96 serving

Black Bean Burgers

$3.74 recipe / $0.62 serving

Mediterranean Turkey Burgers

$11.47 recipe / $1.91 serving

Homemade Burger Seasoning

$0.33 recipe / $0.08 serving

The post Chicken Burger appeared first on Budget Bytes.

Easy Recipe for Tomato Butter

This homemade tomato butter is a savory compound butter made by blending roasted tomatoes, garlic, and a few simple seasonings into butter. I always roast the tomatoes and garlic instead of using them raw, as it really concentrates the flavor and keeps the butter from getting watery. This easy tomato butter also freezes beautifully, so you can tuck a little taste of summer away for later! It’s one of my favorite recipes to make when tomatoes are at their peak (alongside my tomato relish, of course), and I always end up wishing I’d made a double batch.

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Tomato Butter

Use up your garden tomatoes with this budget-friendly Tomato Butter! It’s easy to make, packed with flavor, and perfect for meal prep.

Step-by-step photos can be seen below the recipe card.

Course condiment

Cuisine American

Total Cost $3.58 recipe / $0.18 serving

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 20 servings (1 Tbsp each)

Calories 85kcal

Author Jess Rice

Equipment

• Baking Sheet
• Parchment Paper
• Food Processor
• Ice Cube Tray

Ingredients

• 2 tomatoes vine ripe, $1.28
• 2 cloves garlic $0.06
• ¼ tsp sea salt $0.01
• ⅛ tsp black pepper freshly cracked, $0.03
• cooking spray $0.01
• 2 sticks salted butter room temperature, $1.98*
• 1 tsp Italian seasoning $0.21

Instructions

• Gather ingredients. Preheat oven to 375°F.
• Seed tomatoes by cutting them into quarters and scooping the seeds out. Carefully crush garlic cloves using the bottom of a cup.
• Add tomatoes and garlic to a parchment-lined baking sheet, season with salt and pepper, and lightly mist with cooking oil.
• Bake until tomatoes and garlic have wilted and toasted, 15-20 minutes. Just enough to concentrate those flavors and give them a little more depth.
• Add the roasted tomatoes, garlic, room temperature salted butter, and Italian herb mix to a food processor.
• Run the food processor until the tomatoes and garlic have been broken down and blended into the butter and seasonings.
• Portion out your tomato butter for future use by using an ice cube tray! Pop it in the freezer (covered with plastic wrap!) and then pop them out once hardened and store in a clean, dry container in the freezer or refrigerator.

See how we calculate recipe costs here.

Notes

*You can easily make this recipe dairy-free by swapping the butter with your favorite salted vegan butter.

Nutrition

Serving: 1Tbsp | Calories: 85kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 9g | Sodium: 103mg | Fiber: 0.3g

how to make Tomato Butter step-by-step photos

Gather all of your ingredients and preheat your oven to 375°F.

Prep the tomatoes and garlic: Slice 2 tomatoes into quarters and use a spoon to scoop the seeds out. Discard the seeds and crush 2 garlic cloves with the bottom of a cup or the side of your knife (carefully!)

Roast the tomatoes and garlic: Line a baking sheet with parchment paper. Place the tomatoes and garlic onto the baking sheet, season with ¼ tsp salt and ⅛ tsp black pepper, and lightly mist with cooking oil.

Bake until the tomatoes and garlic have wilted and browned, about 15-20 minutes. This is just enough to concentrate those flavors and give them a little more depth.

Make the tomato butter: Add the roasted tomatoes and garlic, 2 sticks room temperature salted butter, and 1 tsp dried Italian seasoning to a food processor.

Run the food processor until the tomatoes and garlic have broken down and combined with the butter and seasonings.

Now, it’s ready to use! You can also portion out your homemade tomato butter for future use using an ice cube tray. Cover the tray well with plastic wrap and pop it into the freezer. Once hardened, pop the little butter cubes out of the tray and store them in a clean, dry container in the freezer or fridge.

Serving Suggestions

Think of this tomato and garlic butter as a quick flavor booster that works on everything from toast to pasta! My favorite way is spreading it, while it’s still soft, onto a piece of warm sourdough. It melts right in and makes the simplest snack feel extra special. It’s also great melted over white rice with grilled shrimp, stirred through hot penne with a little Parmesan, or mixed into scrambled eggs. I’ve even rubbed it onto hot, grilled corn, but you could just as easily melt it over baked chicken (or any protein you like) for a fast and flavorful finish.

Storage Instructions

As I mentioned above, I like to portion my roasted tomato butter into an ice cube tray so I can freeze individual servings. Once they’re solid, I pop them out and store them in an airtight container in the freezer or fridge. Just make sure your butter is well-covered to keep it from picking up any freezer smells. This compound butter will keep in the fridge for up to 5–7 days, or in the freezer for up to 3 months.

More Easy Tomato Recipes

Tomato Pie

$14.14 recipe / $1.76 serving

Tomato Cracker Salad

$5.84 recipe / $1.17 serving

Stewed Tomatoes and Okra

$5.66 recipe / $1.42 serving

Tuscan White Bean Stuffed Tomatoes

$9.42 recipe / $2.35 serving

The post Tomato Butter appeared first on Budget Bytes.

Easy Recipe for Zucchini, Corn, and Toasted Almond Salad

If I’ve got extra garden zucchini piling up, this shaved zucchini salad is the first thing I make. Raw zucchini has a crisp, almost silky texture that soaks up flavor beautifully without ever feeling heavy, and when it’s straight from the garden, it’s even better. Then the corn adds sweetness and extra color, and I don’t cook it as it’s tender and fresh enough right off the cob.

But what really takes this salad over the top are the toasted almonds. Just a few minutes in a dry skillet brings out their nutty, buttery aroma, and that crunch adds such a nice contrast to the veggies. I also make a simple dressing with lemon juice, olive oil, fresh mint, chili flakes, and a little salt and pepper, and it ties everything together in the best way. One bite of this easy raw zucchini salad and I’m officially in summer mode.

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Zucchini, Corn, and Toasted Almond Salad

This Zucchini, Corn, and Toasted Almond Salad with a homemade lemon-mint dressing is a quick, refreshing side dish that celebrates summer's best produce!

Step-by-step photos can be seen below the recipe card.

Course Salad

Cuisine American

Total Cost $5.95 recipe / $0.99 serving

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings (1 cup each)

Calories 125kcal

Author Jess Rice

Equipment

• Vegetable Peeler or Cheese Grater
• Small Frying Pan
• Sharp Knife or Mandoline Slicer
• Small Mixing Bowl
• Medium Serving Bowl

Ingredients

• 2 corn cobs $0.66
• 3 Tbsp sliced almonds $0.45*
• 2 medium zucchinis about ⅔ lb, $2.04
• 1 lemon juiced, $0.58
• 1 Tbsp fresh mint minced, $0.59
• ¼ tsp chili flakes $0.03
• ½ tsp black pepper freshly cracked, $0.05
• ¾ tsp salt $0.01
• 1 Tbsp olive oil $0.19
• ½ cup Parmesan cheese cut into ribbons, $1.35**

Instructions

• Gather your ingredients.
• Remove husks from corn and carefully shave off the kernels. Set aside.
• In a small dry frying pan, toast sliced almonds until toasted and fragrant. Be careful to stir them often—don’t forget about them! They can burn quickly. Set aside to cool.
• Using a sharp knife or mandoline slicer, slice zucchini about ⅙-inch thick into long planks and then into bite-sized pieces, discarding the root and stem ends. Set aside.
• In a small mixing bowl, combine lemon juice, minced mint, chili flakes, pepper, salt, and olive oil.
• In a medium-sized serving bowl, combine Parmesan, zucchini, corn kernels, and almonds. Pour the dressing over the top and gently fold everything together. Serve chilled with extra salt and pepper, if desired.

See how we calculate recipe costs here.

Notes

*Because all of the flavors in this dish are pretty delicate, I highly recommend toasting the almonds yourself (as I do in this recipe) instead of buying pre-toasted ones at the store. Trust me, the flavor and aroma can’t be beat!

**I used a vegetable peeler to shave my Parmesan from a larger wedge. I like the thickness and shape, how it almost mimics the shape of the zucchini. However, you could just shred it with a normal grater.

Nutrition

Serving: 1cup | Calories: 125kcal | Carbohydrates: 11g | Protein: 5g | Fat: 8g | Sodium: 451mg | Fiber: 2g

how to make Zucchini, Corn, and Toasted Almond Salad step-by-step photos

Gather all of your ingredients.

Shuck the corn: Remove the husks and carefully use a knife to shave the kernels from 2 corn cobs. Set the kernels to one side.

Toast the almonds: In a small dry frying pan, toast 3 Tbsp sliced almonds until toasted and fragrant. Make sure to stir them often and don’t forget about them! They can burn very quickly if you’re not careful. Set them aside to cool.

Slice the zucchini: Remove the root and stem ends of 2 medium zucchinis, then use a sharp knife or mandoline slicer to slice the zucchini into 1/6-inch thick long planks. Then, slice the planks into bite-sized pieces. Set aside.

Make the dressing: Combine lemon juice (from 1 lemon), 1 Tbsp minced fresh mint, ¼ tsp chili flakes, ½ tsp black pepper, ¾ tsp salt, and 1 Tbsp olive oil in a small mixing bowl.

Make the salad: Add ½ cup Parmesan (cut into ribbons or grated), the prepped zucchini, corn kernels, and toasted almonds to a medium-sized serving bowl. Pour the dressing over the top.

Now gently fold everything together to evenly distribute the ingredients.

Serve: Enjoy this zucchini, corn, and toasted almond salad chilled with extra salt and pepper, if you like. Enjoy!

Serving Suggestions

This raw zucchini salad is a delicious side for just about any meal throughout summer. Or you can bulk it out and serve it as more of a main dish by adding my BBQ grilled tofu or grilled chicken breast! It’s also great piled onto a bed of arugula, mixed with cooled cooked pasta, or spooned over a bowl of rice or quinoa.

If you have any other veggies to use up, like cucumber, yellow summer squash, or plum tomatoes, feel free to add them in! This one’s super flexible, so it’s a great way to clean out the fridge and still end up with something fresh and flavorful.

Storage Instructions

This zucchini, corn, and almond salad is great for same-day enjoyment. It can be enjoyed as leftovers the next day, but the texture of the zucchini will change significantly and become much softer. I love it, but wanted to make a note of that if you’re not used to enjoying zucchini raw and marinated. If you don’t mind it being softer, I recommend enjoying this zucchini salad within 2 days.

More Easy Zucchini Recipes

Air Fryer Zucchini

$4.07 recipe / $1.02 serving

Zucchini Enchiladas

$7.65 recipe / $1.28 serving

Ground Turkey Zucchini Skillet

$6.69 recipe / $1.67 serving

Zucchini Lasagna

$18.43 recipe / $1.84 serving

The post Zucchini, Corn, and Toasted Almond Salad appeared first on Budget Bytes.

I don’t know if there’s any salad that says “Summer” more than a simple creamy cucumber salad. This salad is so light and fresh, and it only takes minutes to make, so it’s the perfect side dish for all of your summer meals.

“Love this recipe! Reminds me of the one my grandmother made when I was a kid. Thank you.”

Carla H.

Easy Recipe for Creamy Cucumber Salad

There’s nothing fancy about this creamy cucumber salad, and that’s exactly why I love it. It’s just crisp cucumbers, a little red onion, and a creamy homemade dressing made with sour cream, lemon juice, dill, and a touch of sugar. The texture, the tangy dressing, the hint of sweetness…it all just works. I’ll make a batch to go with dinner and end up eating half of it straight from the bowl before it even hits the table!

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Creamy Cucumber Salad

This simple Creamy Cucumber Salad is the quintessential side dish of summer. It's light, fresh, and so quick to prepare!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Salad, Side Dish

Cuisine American

Total Cost $1.58 recipe / $0.39 serving

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings (1 cup each)

Calories 74kcal

Author Beth Moncel

Equipment

• Medium Bowl

Ingredients

• ½ cup sour cream $0.49*
• 2 Tbsp lemon juice $0.08
• 1 tsp granulated sugar $0.02**
• ½ tsp dried dill $0.05
• ½ tsp salt $0.02
• 1 large cucumber $0.67***
• ¼ red onion $0.25

Instructions

• To make the dressing, combine the sour cream, lemon juice, sugar, dill, and salt in a bowl. Set the dressing aside.
• Peel the cucumbers, if desired. Slice the cucumbers and thinly slice the red onions.
• Combine the cucumber, red onion, and dressing in a large bowl and stir to combine.
• Let the salad sit for 5-10 minutes, give it another stir, then serve.

See how we calculate recipe costs here.

Video

Notes

*Sour cream is the base for the creamy dressing. You can sub plain Greek yogurt for the sour cream or even add a little mayonnaise to make it extra rich and creamy.

**Sugar helps create flavor balance against the rich sour cream and acidic lemon juice. Some people prefer to leave out the sugar, which is an option if you prefer.

***You can use conventional or English cucumbers for this recipe, but I suggest scraping out the seeds if using conventional cucumbers. It’s totally up to you whether or not you want to peel the cucumbers. I love the contrast of color the peel provides, but you can peel them if you prefer.

Nutrition

Serving: 1cup | Calories: 74kcal | Carbohydrates: 5g | Protein: 1g | Fat: 6g | Sodium: 302mg | Fiber: 1g

How to Make Creamy Cucumber Salad Step-by-Step videos

Make the dressing: Stir together ½ cup sour cream, ½ tsp dried dill, 2 Tbsp lemon juice, 1 tsp sugar, and ½ tsp salt.

Prep the veggies: Peel the cucumbers, if desired. Slice one large cucumber and thinly slice ¼ of a red onion. It’s totally up to you how thick you want to slice your cucumber. I aim for about ⅛ to ¼ inch thick when I make this salad.

Assemble the salad: Add the cucumber, onion, and dressing to a large bowl. If you’re adding any extra veggies (see my suggestions below), you can add them here too.

Rest and serve: Stir to combine. I like to let the salad sit for about 5-10 minutes before serving, just to let the flavors combine a bit. Give it a good stir again before serving.

Enjoy this super fresh summer salad immediately!

What Else Can I Add?

Storage & Meal Prep Instructions

This salad is best when freshly made because the salt in the dressing will draw the moisture out of the cucumbers and cause the salad to get watery if refrigerated for a day or more. Luckily, this salad is really easy to scale down! If this doesn’t bother you, you can store your leftovers in the fridge for about 3-4 days, depending on the freshness of your ingredients. Give it a good stir before serving again.

However, if you’re planning to eat the leftovers for a few days, you can salt the cucumbers ahead of time to draw out the excess water. Just note that salting the cucumbers will make them softer (which is not my personally preferred method as I like them crunchy).

To pre-salt the cucumbers, place the sliced cucumbers in a large colander and toss with ½ tsp salt. Let the cucumbers drain for about half an hour, then pat dry with a paper towel. Since the cucumbers will already have some salt on them, skip adding salt to the sour cream dressing and just add salt to taste once the salad is assembled.

More Easy Cucumber Salad Recipes

Simple Tomato Cucumber Salad

$3.05 recipe / $0.76 serving

Sesame Cucumber Salad

$2.44 recipe / $0.41 serving

Greek Salad

$11.37 recipe / $1.42 serving

Cucumber and Black Bean Salad

$3.20 recipe / $0.80 serving

The post Creamy Cucumber Salad appeared first on Budget Bytes.

“I made this as is…I was concerned when I tasted it “raw” before putting it on the stove. After 5 minutes at a simmer, it was TOTALLY delicious! I kept going back for more spoonfuls! Thank you for another great recipe.”

Dana

eASY rECIPE FOR Homemade BBQ Sauce

I have a chronic condiment problem. I tend to have waaaay too many bottles of half used condiments in my fridge, so when I can make a homemade sauce with pantry staples, I’m prepared. It’s not always less expensive, but the fact that I can use up what I already have on hand instead of buying something new is itself an advantage. Plus, there are no mystery thickeners, emulsifiers, or sweeteners in my BBQ sauce recipe…which is always a winner.

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Homemade BBQ Sauce

This sweet, tangy, and rich homemade bbq sauce takes only minutes to make, uses no bottled ketchup, and is great for more than just grilling!

Step-by-step photos can be seen below the recipe card.

Course Sauce

Cuisine American

Total Cost $1.16 recipe / $0.29 serving

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 1/4 cup each

Calories 83.93kcal

Author Beth Moncel

Equipment

• Measuring Cups Spoons
• Small Roasting Pan

Ingredients

• 8 oz. tomato sauce $0.56*
• 2 Tbsp tomato paste $0.18
• 2 Tbsp apple cider vinegar $0.07
• 2 Tbsp brown sugar $0.06
• 2 Tbsp molasses $0.36**
• 1/2 Tbsp Dijon mustard $0.02
• 1 tsp Worcestershire sauce $0.02
• 1 tsp smoked paprika $0.10
• 1/4 tsp garlic powder $0.02
• 1/4 tsp onion powder $0.02
• 1/8 tsp cayenne pepper $0.01***
• black pepper freshly cracked, (about 10 cranks of a pepper mill) $0.02
• salt to taste, $0.02

Instructions

• Combine all of the ingredients except the salt in a small sauce pan. Stir and heat over medium heat, allowing it to come up to a slight simmer.
• Let the sauce cook and simmer lightly, stirring often, for five minutes. Taste the sauce and add salt if needed (I did not add any).

See how we calculate recipe costs here.

Video

Notes

*In the U.S., tomato sauce is cooked puréed tomatoes with a little salt (and sometimes a tiny bit of garlic or onion powder). The closest thing to this would be passata in other countries.

**Not black strap molasses. I used Grandma’s molasses, which is a light, unsulfured molasses. If you don’t have molasses, you can up the amount of brown sugar used, but the flavor of the sauce won’t be as rich or as deep.

***Want a spicy BBQ sauce? Try doubling the cayenne or adding a splash of sriracha sauce.

Nutrition

Calories: 83.93kcal | Carbohydrates: 19.78g | Protein: 1.23g | Fat: 0.25g | Sodium: 521.93mg | Fiber: 1.28g

How to Make Homemade BBQ Sauce Step-by-Step Photos

Combine the ingredients: This sauce is so ridiculously easy to make. Simply combine all of the ingredients, minus the salt, in a small sauce pot: 8 oz. tomato sauce, 2 Tbsp tomato paste, 2 Tbsp apple cider vinegar, 2 Tbsp brown sugar, 2 Tbsp molasses, 1/2 Tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/8 tsp cayenne, and some about ten cranks of a pepper mill. (that’s ice on the tomato paste, I had some saved in the freezer.)

Simmer: Stir and heat the ingredients in the pot over medium heat. Allow the sauce to come up to a slight simmer, then continue to stir and cook for about five minutes. Make sure to stir often. After simmering for about five minutes, give it a taste and add salt if needed (I did not add salt). And that’s it! The sauce is ready to use.

How to Use Your Homemade BBQ Sauce

If you’re a BBQ fan, then you know just how versatile this sauce is. But if you’ve only ever had it when eating BBQ grilled chicken, you’re missing out! Here are a few of my other favorite ways to use this sauce:

• To top meatloaf (see my sheet pan BBQ meatloaf dinner)
• In baked beans
• Mix with shredded chicken and use in sandwiches or as a topping for BBQ chicken pizza
• To make BBQ beans and greens for a super simple and delicious budget-friendly meal
• To smother meatballs (see BBQ meatballs with cheese grits)
• To coat baked chicken wings, tofu, or veggies
• And of course as a dipping sauce for crispy chicken nuggets or these air fryer chicken tenders.

Storage Instructions

I purposely made this a fairly small batch (just over one cup), so there wouldn’t be much leftover, but if you do happen to have some leftovers, this sauce recipe freezes very well! Pack it into any freezer-safe container (a resealable container, ziplock freezer bag, or even portioned into an ice cube tray), label it, and freeze it. It should stay good for at least a few months in the freezer. As for the fridge, I prefer not to keep homemade sauces for more than 5 days in an airtight container.

More Homemade Sauce Recipes

Easy Sweet Chili Sauce

$0.70 per cup

Comeback Sauce

$1.03 recipe / $0.21 serving

Alabama White Sauce

$1.74 recipe / $0.15 serving

Honey Mustard Sauce

$1.43 recipe / $0.24 serving

The post Homemade BBQ Sauce appeared first on Budget Bytes.

Easy Recipe for Alabama White Sauce

This delicious sauce has been a Southern secret since 1925, when it was believed to have been created at Big Bob Gibson’s Bar-B-Q in Decatur, Alabama. Unlike our homemade BBQ sauce, this Alabama white sauce recipe is mayonnaise-based and is tangy, peppery, and deliciously creamy. It’s most famous for being slathered on smoked chicken or pork, but I love how versatile it is. You can use it as a marinade, dipping sauce, or to baste grilled meats.

If you haven’t tried white BBQ sauce before, I promise you’re in for something totally different compared to your usual BBQ fare!

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Alabama White Sauce

Learn how to make Alabama White Sauce at home with mayo, vinegar, horseradish, and spices. Perfect for grilled chicken, pork, veggies, and more!

Step-by-step photos can be seen below the recipe card.

Course Sauce

Cuisine American

Total Cost $1.74 recipe / $0.15 serving

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 12 servings (2 Tbsp per serving)

Calories 136kcal

Author Melissa Nolan

Equipment

• Medium Bowl

Ingredients

• 1 cup mayonnaise $0.90
• ¼ cup apple cider vinegar $0.15
• 1 Tbsp prepared horseradish $0.27*
• 2 tsp Dijon mustard $0.04
• 2 tsp Worcestershire sauce $0.04
• 1 Tbsp brown sugar $0.04
• 1 tsp garlic powder $0.04
• 1 tsp onion powder $0.04
• 1 tsp black pepper freshly cracked, $0.16
• ½ tsp salt $0.02
• ⅛ tsp cayenne pepper $0.04

Instructions

• Gather all ingredients.
• Place all ingredients in a medium-sized bowl. Whisk until fully combined.
• Use it right away or store it in an airtight container in the fridge for 1-2 weeks.

See how we calculate recipe costs here.

Notes

*I found my prepared horseradish at Kroger.

Nutrition

Serving: 2Tbsp | Calories: 136kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 14g | Sodium: 244mg | Fiber: 0.2g

how to make Alabama White Sauce step-by-step photos

Gather all of your ingredients.

Make the sauce: To a medium-sized bowl, add 1 cup mayonnaise, ¼ cup apple cider vinegar, 1 Tbsp prepared horseradish, 2 tsp Dijon mustard, 2 tsp Worcestershire sauce, 1 Tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, ½ tsp salt, and ⅛ tsp cayenne pepper.

Whisk well to combine, and serve! You can also store it in the fridge in an airtight container for 1-2 weeks.

Serving Suggestions

Alabama white sauce is a match made in heaven for grilled or smoked meats. It’s bright and zippy, with just enough bite to cut through rich, smoky flavors. Chicken is the classic pairing (you’ll often see whole smoked birds dunked right into a vat of the stuff), but it’s just as tasty drizzled over dry rubbed grilled drumsticks and thighs, chicken wings, or grilled chicken breast. I also think it’s incredible on pork chops, pulled pork sandwiches, and even grilled veggies!

This creamy sauce also makes an amazing salad dressing and is perfect for dipping fresh vegetables or chips. You can even use it to make a totally different spin on coleslaw or potato salad! As soon as I tried it, I started finding excuses to use it on just about everything.

Storage Instructions

This homemade Alabama white sauce tastes even better after a night in the fridge, once the flavors have had time to meld. But it’s still delicious if you want to dig in right away! Store your leftovers in an airtight container in the fridge for up to 1-2 weeks. Give it a stir before enjoying again.

More Easy Sauce Recipes

French Dressing Recipe

$1.20 recipe / $0.12 serving

Vodka Sauce

$8.47 Recipe/ $1.05 Serving

Blue Cheese Dressing

$2.39 recipe / $0.14 serving

Homemade Caesar Dressing

$2.79 recipe / $0.35 serving

The post Alabama White Sauce appeared first on Budget Bytes.

Easy Recipe for Grilled Zucchini

I know this recipe might seem simple, but it’s one of those dishes that totally over-delivers. The quick marinade paired with the smoky flavor from the grill? SO good. This grilled zucchini is also really easy to dress up depending on what you serve it with, and I always make extra for meal prep. Add it hot or cold to salads, sandwiches, omelets, or grain bowls for a healthy dose of veggies throughout the week! It’s one of those sides that quietly makes everything else on your plate taste even better.

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Grilled Zucchini

Make the most of summer squash with this easy Grilled Zucchini recipe! Ready in minutes with a delicious honey and balsamic vinegar marinade.

Step-by-step photos can be seen below the recipe card.

Course Side Dish

Cuisine American

Total Cost $2.80 recipe / $0.70 serving

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings (2-3 slices each)

Calories 101kcal

Author Jennie Alley

Equipment

• Small Bowl
• Plate
• Grill

Ingredients

• 1½ lbs zucchini sliced into ¼-½“ planks, (700g) $2.24*
• 2 Tbsp cooking oil $0.08
• 1 Tbsp balsamic vinegar $0.17
• 1 tsp honey $0.06
• ½ tsp garlic powder $0.06
• ½ tsp salt $0.02
• ¼ tsp dried basil $0.07
• ¼ tsp dried parsley $0.07
• ¼ tsp black pepper freshly cracked, $0.03

Instructions

• Gather all of your ingredients and preheat your grill** to 400°F.
• Carefully remove both ends from your zucchini and slice into 1/4” -1/2” planks.
• In a small bowl, stir together oil, balsamic vinegar, honey, and spices.
• Pour the marinade over the sliced zucchini and toss until evenly coated with the marinade.
• Once the grill is hot, place zucchini directly on the grates. Grill for about 2 – 4 minutes per side until grill marks form and zucchini are tender.
• Remove from the grill and serve with fresh herbs or as desired. Enjoy!

See how we calculate recipe costs here.

Notes

*I like to cut the zucchini into planks for grilling. It helps them cook evenly and speeds things up a bit. That said, if planks feel tricky to slice, go with whatever cut works best for you!

**If you don’t have a grill, you can also use a grill pan. Just heat it over medium heat on the stove and cook as you normally would.

Nutrition

Serving: 1serving | Calories: 101kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Sodium: 306mg | Fiber: 2g

how to make Grilled Zucchini step-by-step photos

Gather all of your ingredients and preheat the grill to 400°F. If you don’t have a grill, you can also use a grill pan on the stovetop.

Slice the zucchini: Cut both ends off 1½ lbs of zucchini and slice it into 1/4”-1/2” planks. You can either use a mandolin slicer or a knife. If cutting the zucchini into planks is a little tricky, you can cut them into any shape you like! Try to keep them 1/4”-1/2” thick so they grill in the time specified below.

Make the marinade: Add 2 Tbsp oil, 1 Tbsp balsamic vinegar, 1 tsp honey, ½ tsp garlic powder, ½ tsp salt, ¼ tsp dried basil, ¼ tsp dried parsley, and ¼ tsp black pepper to a small bowl and mix.

Season the zucchini: Pour the marinade mixture over the zucchini slices and toss to coat.

Grill the zucchini: When the grill is hot, place the zucchini directly onto the grates. You may need to cook in batches depending on the size of your grill. Grill for 2-4 minutes on one side until the zucchini becomes tender and grill marks form.

Flip the zucchini and grill for a further 2-4 minutes on the other side.

Serve: Once the zucchini is tender and has visible char marks, remove it from the grill. Serve with fresh herbs or however you like (see my suggestions below), and enjoy!

Serving Suggestions

This grilled zucchini recipe is super versatile and easy to pair with whatever you’ve got going on the table. It’s great alongside turkey burgers, grilled proteins, or pasta salad for a summery dinner, but also works beautifully tucked into wraps or tossed into leafy salads. You can also add different flavors and toppings to match the vibe of your meal. Try adding:

• Fresh herbs and a drizzle of balsamic glaze (as shown in the photo above)
• A squeeze of lemon and a sprinkle of Parmesan or crumbled feta
• A spoonful of basil pesto or romesco sauce
• Chili crisp and toasted sesame seeds
• Whipped ricotta and a drizzle of honey
• White bean hummus and fresh herbs
• Chopped sun-dried tomatoes and fresh basil

Storage & Reheating

This grilled zucchini recipe is perfect for meal prep! Keep your leftovers stored in the fridge in an airtight container for up to 3 days. You can enjoy them cold or reheat them in a skillet or on the grill until heated through.

More Grilled Vegetable Recipes

Grilled Vegetables

$7.75 recipe / $0.97 serving

Grilled Okra

$4.81 recipe / $0.80 serving

Grilled Cabbage

$4.67 recipe / $0.77 serving

Grilled Corn On The Cob

$3.15 recipe / $0.78 serving

The post Grilled Zucchini appeared first on Budget Bytes.

Easy Recipe for Tomato Cracker Salad

This tomato cracker salad recipe takes me right back to the simple joy of a tomato sandwich on a hot summer day when I was a kid. All you need are ripe tomatoes, a few hard-boiled eggs, green onions, mayo, a sleeve of saltines, and seasonings. That’s it. It comes together in minutes and is one of those simple dishes that just works, no matter when or where you serve it.

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Tomato Cracker Salad

This Southern Tomato Cracker Salad is creamy, crunchy, and full of summer flavor. Made with just 5 ingredients and ready in minutes!

Step-by-step photos can be seen below the recipe card.

Course Salad

Cuisine American

Total Cost $5.84 recipe / $1.17 serving

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 5 servings (1 cup per serving)

Calories 358kcal

Author Melissa Nolan

Equipment

• Medium Bowl

Ingredients

• 3 eggs hard-boiled and diced, $0.99*
• 2 tomatoes large, seeded and chopped (about 4 cups, 720g) $3.16**
• 2 green onions sliced, $0.28
• ¼ tsp salt $0.01
• ¼ tsp black pepper freshly cracked, $0.04
• 1 cup mayonnaise $0.90***
• 1 sleeve saltine crackers crushed, (about 40 saltine crackers total) $0.46

Instructions

• Gather and prepare all ingredients.
• In a medium bowl, add the diced hard-boiled eggs, tomatoes, green onions, salt, pepper, and mayonnaise. Fold to combine.
• Lastly, add the crushed saltine crackers and gently fold to incorporate, then serve immediately.

See how we calculate recipe costs here.

Notes

*Make sure your eggs are hard-boiled and ready to go before starting the recipe. I use our easy stovetop method for making hard-boiled eggs! Please add an extra 15 minutes to the preparation time if you’re cooking your eggs specifically for this recipe.

**If you can’t find large tomatoes, three regular-sized ones should work! I like to scoop the seeds out of my tomatoes as it helps to keep the crackers crunchy for longer.

***Feel free to adjust the amount of mayonnaise if you want it more or less creamy.

Nutrition

Serving: 1cup | Calories: 358kcal | Carbohydrates: 4g | Protein: 5g | Fat: 36g | Sodium: 445mg | Fiber: 1g

how to make Tomato Cracker Salad step-by-step photos

Gather all of your ingredients. If you’re eggs aren’t already hard-boiled, check our step-by-step guide on how to make hard boiled eggs before you start.

Remove the tomato seeds: Use a spoon to scoop out and discard the seeds from 2 large tomatoes and chop the flesh into bite-sized pieces. Scooping out the tomato seeds helps the crackers stay crunchy for longer!

Assemble the salad: Add 3 diced hard-boiled eggs, 2 seeded and chopped large tomatoes, 2 sliced green onions, ¼ tsp salt, ¼ tsp black pepper, and 1 cup mayonnaise to a medium-sized bowl. Fold to evenly combine.

Add the crackers: Now pour 1 sleeve crushed saltine crackers (about 40 saltines) into the bowl with the other ingredients.

Gently fold to evenly incorporate the crackers with the salad. Then, it’s time to serve! Serve your tomato cracker salad immediately and enjoy.

Serving Suggestions

I always serve this simple tomato cracker salad with extra saltines for scooping! It’s my favorite way to enjoy it, and you get the added crunch from the dry crackers. I think it would also be delicious with some cooled, crispy air-fried bacon mixed through for a smoky flavor. This easy salad is also a great side dish for any night of the week. It would be great served alongside crispy salmon patties or on a bed of fresh green salad.

Storage Instructions

You’re supposed to eat this dish right away, so the crackers don’t get soggy, but I do enjoy it days after! It really comes down to personal preference. If you don’t mind the crackers being soggy, you can store it in an airtight container in the fridge for about 2 days. But for a crunchy tomato cracker salad, you should serve it immediately once the crushed crackers have been mixed in.

More Creamy Salad Recipes

Classic Southern Style Potato Salad

$5.43 recipe / $0.68 serving

Creamy Cucumber Salad

$1.58 recipe / $0.39 serving

Easy Egg Salad

$2.98 recipe / $1.49 serving

Traditional Chicken Salad

$11.12 recipe / $1.39 serving

The post Tomato Cracker Salad appeared first on Budget Bytes.