Tired of boring salads? Let’s upgrade your salad game with a homemade vinaigrette that’s way better than any store-bought dressing!
Salads are a great way to load up on veggies, but the right dressing can take them from basic to bold. This tangy balsamic vinaigrette is packed with flavor, bringing just the right balance of sweet, savory, and herby goodness.
I promise, salads don’t have to be boring! With this easy dressing, a handful of leafy greens, a bit of crunch, and some protein, you’ll have a salad worth making again and again.
Why Is Salad Dressing So Important?
Salad dressings bring variety, bold flavors, and excitement to every bite. Whether it’s a simple vinaigrette shaken in a jar (like this Balsamic Basil Vinaigrette) or a blended dressing like my Creamy Vegan Apple Walnut Dressing, I’m always whipping up something fresh.
Salad dressing plays a key role in healthy eating by adding flavor and healthy fats, making it easier and more enjoyable to eat nutrient-rich vegetables, whole grains, and proteins regularly.
No More Expired Dressings: Why I Always Make My Own
If you open my fridge, you won’t find ten half-used, expired bottles of salad dressing tucked in the door. Why? Because, homemade dressings are so much better, take only a few minutes to make, and don’t clutter up my fridge with bottles I’ll never finish.
I always keep a few simple ingredients on hand, olive oil, vinegar, mustard, honey, and herbs and spices, so I can whip up a homemade vinaigrette anytime. This tangy balsamic vinaigrette is one of my go-tos. It’s quick, easy, and way better than anything from a store.
Making your own dressing is as simple as shaking everything up in a jar. Less than five minutes, no weird preservatives, and total control over the flavor. Once you try it, you’ll never go back to store-bought!
Why I Love This Basil Balsamic Vinaigrette
Versatile: This great marinade isn’t just for salads, it’s perfect for roasted veggies, grain bowls, or grilled proteins.
Customizable: Use simple ingredients like olive oil and Dijon mustard, or switch it up! You can even add mayo for a creamier dressing.
Quick & Easy: This recipe is ready in minutes just add everything to a mason jar and shake!
Better Than Store-Bought Dressings: No preservatives, just fresh, bold flavors.
The Ingredients in Balsamic Basil Dressing
Balsamic Vinegar: Feel free to use your favorite brand . You can use a flavored or sweet balsamic vinegar like Fig or Cherry! You can even use a white balsamic vinegar.
Fresh Basil Leaves: dried basil works too, it’s just not as good as fresh
Extra Virgin Olive Oil – or other super flavorful olive oil or avocado oil
Dijon Mustard
Maple Syrup or a little bit of honey
Sea Salt & Black Pepper
Yup, this dressing is 100% plant-based.
Make It A Creamy Dressing
Want a creamy balsamic dressing with a thicker consistency? Try these simple swaps:
Add a spoonful of mayo or Greek yogurt for extra creaminess.
Blend in a ripe avocado for a dairy-free creamy twist.
Whisk in tahini for a nutty, velvety texture.
No matter how you make it, this easy dressing is better than anything store-bought!
Growing Basil Plants for Fresh Flavor
Fresh basil leaves makes all the difference in this dressing! I love growing my own basil to have a steady supply of vibrant, fragrant leaves all year long.
Late Spring, Summer & Fall: I grow basil in my garden, where it thrives in warm weather with plenty of sunlight. A few plants can produce an abundance of fresh leaves, perfect for dressings, pesto, and more.
Cooler Months: When the temperatures drop, I switch to my AeroGarden, which lets me grow fresh basil indoors, no matter the season. It’s an easy way to keep fresh herbs on hand without worrying about the weather!
Whether from the garden or an indoor setup, homegrown basil always brings the best flavor to this dressing!
How to Make This Balsamic Basil Vinaigrette Dressing: The Jar Method
My favorite way to make my own salad dressings, grain bowl sauces, and vinaigrettes is the jar method, it’s quick, mess-free, and perfect for storage!
Grab a glass jar with a tight-fitting lid.
Add all the ingredients, balsamic vinegar, fresh basil, extra-virgin olive oil, Dijon mustard, maple syrup, sea salt, and black pepper.
Secure the lid and shake vigorously until everything is well combined.
Pour directly from the jar onto your salad, grain bowl, or roasted veggies.
Store leftovers right in the jar for later. Just give it another shake before using! All you need to store your salad dressing to use later in the week is an airtight container.
This method creates the perfect balance of flavors while making cleanup a breeze.
Other Methods
Immersion blender: Want a smoother texture? Blend everything directly in the jar for a silky, emulsified vinaigrette.
Whisk & Bowl: Prefer a classic approach? Whisk the ingredients together in a bowl, slowly adding the oil for the best emulsion.
Whichever method you choose, this easy homemade vinaigrette beats any store-bought dressing!
How to Pair This Dressing
Since this vinaigrette contains fresh basil leaves, I recommend using it within 2-3 days for the best flavor. Luckily, there are plenty of ways to enjoy it before then!
A Dressing for Salads: Toss it with your favorite salads, from a classic arugula salad to a fresh Caprese salad with cherry tomatoes and sweet basil.
A Sauce for Grain Bowls: Drizzle it over quinoa, farro, or brown rice bowls for extra flavor.
Spooned Over Protein: Try it on grilled chicken breast, fish, or tofu for a bright, herby finish.
Drizzled Over Cottage Cheese: A surprising but delicious combo, just a light drizzle brings out the creaminess.
As a Veggie Dip: Serve it alongside roasted or raw veggies for an easy, flavor-packed dip.
This versatile, easy dressing is perfect for adding a fresh, tangy kick to so many dishes!
Want to take your salad game even further? If you’re ready to ditch bland store-bought dressings for good, check out my [Ultimate Guide to Homemade Salad Dressings]. I’ll walk you through the best ingredients, flavor pairings, and easy recipes so you can whip up fresh, delicious dressings anytime.
More Salad Dressing Recipes
I love salad dressings so much that I keep adding more and more recipes to The Addy Bean. They are an easy way to make a salad exciting! Below are some other excellent salad dressing recipes.
This Balsamic Basil Vinaigrette has 5 main ingredients and is easy to throw together. This Vinaigrette is tangy, herby, and slightly sweet making it a wonderful dressing for a salad or grain bowl.
Add all the ingredients, balsamic vinegar, fresh basil, extra-virgin olive oil, Dijon mustard, maple syrup, sea salt, and black pepper.
Secure the lid and shake vigorously until everything is well combined.
Taste and adjust the flavors as needed. I.e. add more salt, pepper, honey etc.
Notes
Typically, guidelines for classic vinaigrette are 3 parts oil to 1 part vinegar. However, my personal preference is for more acidity, tartness, and bite!I prefer a 2:1 ratio of oil to vinegar or citrus.
Easy Roasted Sheet Pan Meal with Sausage, Sweet Potatoes, and Brussels Sprouts
Looking for a quick, healthy, and flavorful dinner? This easy sheet pan sausage and vegetables recipe is a go-to for busy weeknights. Roasting sweet potatoes, Brussels sprouts, and apples together creates a perfect balance of savory and sweet, making this dish both nutritious and satisfying.
I love how sheet pan dinners make cooking effortless, just chop, season, and roast everything on one pan. This version features chicken sausage for a protein boost, but you can easily swap in vegan sausage, baked tofu, or turkey sausage to fit your preferences.
Not only is this meal great for dinner, but I also love repurposing roasted veggies for breakfast with eggs, peppers, and onions. It even works as a holiday side dish next to turkey or pork.
This one-pan meal is packed with fiber-rich veggies, lean protein, and natural sweetness from apples, making it a wholesome and delicious option for the whole family. Let’s break down the ingredients and get roasting!
Why You’ll Love This Recipe
Easy clean-up and prep: One sheet pan, minimal dishes, and simple chopping.
Healthy and balanced: Packed with fiber, protein, and heart-healthy fats.
Great for meal prep: Make a batch and enjoy leftovers all week.
Perfect for busy nights: Quick, flavorful, and family-approved.
Simple ingredients: Everything is available at your local grocery store.
As a dietitian, I love that this meal is nutritious, flexible, and easy to customize based on what you have on hand.
Tools You’ll Need
With just a few basic kitchen tools, this easy sheet pan meal comes together with minimal fuss!
Sheet pan with parchment paper or foil: For even roasting and easy clean-up.
Sharp knife and cutting board: To chop veggies and sausage into uniform pieces.
Mixing bowl (optional): For tossing ingredients with oil and seasoning.
Tongs or spatula: To flip veggies halfway through for even cooking.
Ingredients for This Easy Sheet Pan Recipe
Brussels Sprouts: These mini cabbages roast beautifully until crispy and are packed with vitamin C. Swap with regular or purple cabbage if needed.
Sweet Potatoes: A hearty, nutrient-dense vegetable that adds natural sweetness and a satisfying texture. You can also use carrots or regular potatoes.
Apples: A surprising but delicious addition. Their natural sweetness pairs perfectly with roasted veggies and sausage, especially in the fall.
Sausage: Adds protein and flavor. Use chicken sausage, turkey sausage, vegan sausage, or even baked tofu for a plant-based option.
Oil & Seasonings: Olive oil or avocado oil helps with roasting, while salt, black pepper, garlic powder, thyme, and smoked paprika enhance the flavor.
Garnishes & Toppings: Sprinkle with fresh herbs, chopped nuts, or a squeeze of lemon or lime for extra brightness and texture.
Ingredient Swaps & Additions
Sausage Alternatives
Customize your sheet pan meal by swapping or adding different protein options:
Baked Tofu: A great plant-based option that crisps up beautifully in the oven.
Turkey Sausage: A leaner alternative to traditional pork sausage.
Vegan Sausage: Works well for a completely plant-based version.
Italian Sausage Links: Adds a classic, herby flavor.
Andouille Sausage: Perfect for a smoky, slightly spicy kick.
Roasted Sausage: Any pre-cooked or roasted sausage works for convenience.
Vegetable Additions & Substitutions
Mix and match veggies to suit your taste or what you have on hand:
Red Potatoes: A hearty swap for sweet potatoes.
Green Beans: Adds crunch and vibrant color.
Red Bell Pepper: Brings sweetness and extra flavor.
Broccoli Florets: A great option for added fiber and nutrients.
Cherry Tomatoes: Bursting with juicy sweetness when roasted.
Red Onion: Adds a mild, caramelized flavor that pairs well with everything.
With so many variations, this sheet pan sausage and vegetable recipe can be adjusted for any season, preference, or dietary need!
Step-by-Step Instructions
Cut veggies: Chop the Brussels sprouts, sweet potatoes, and apples into bite-sized pieces to ensure even cooking. Keep the pieces uniform for the best texture.
Prepare the sausage:
If using raw sausage, slice it into rounds or leave it whole for extra juiciness.
If using pre-cooked sausage, simply slice it into bite-sized pieces.
Season and coat: In a large bowl, toss the veggies and apples with olive oil, salt, pepper, and any additional seasonings. Make sure everything is evenly coated for maximum flavor.
Arrange on a sheet pan: Spread everything in an even single layer on the pan. This helps the veggies roast properly instead of steaming.
Roast: Place in a preheated oven and cook for the recommended cooking time, stirring halfway through to ensure even browning.
Check for doneness: The sweet potatoes should be fork-tender, and the sausage should be fully cooked through. If needed, roast for a little bit longer until everything is golden and crispy.
Serve and enjoy: Garnish with fresh herbs, nuts, or a squeeze of citrus for an extra boost of flavor. Serve on its own or with your favorite dipping sauce.
This simple sheet pan sausage and vegetable recipe is perfect for busy nights, easy meal prep, and a nutritious dinner with minimal effort!
Tips for Making Roasted Sweet Potatoes and Brussels Sprouts
Chop Evenly for Better Roasting
Cut your veggies into bite-sized, uniform pieces to ensure even cooking. Smaller pieces will roast faster, while larger ones may take longer to soften.
Coat and Season Well
Toss your veggies generously with olive oil or avocado oil to enhance flavor and promote caramelization.
Season with salt, black pepper, garlic powder, dried thyme, or red pepper flakes for a flavorful kick.
Roast for Perfect Texture
Timing matters: Hardier vegetables like sweet potatoes, carrots, and turnips need more time in the oven than delicate ones like broccoli or bell peppers.
Staggered roasting: Add softer veggies later in the cooking process to prevent them from overcooking.
Add Protein for a Balanced Meal
Chicken sausage: Easy to slice and roast with the veggies. Add it to the pan 15 minutes before cooking is done.
Baked tofu, turkey sausage, or vegan sausage: Great alternatives that roast well alongside the vegetables.
Boost Flavor with Dips & Citrus
Dipping sauces: A simple Greek yogurt dip with olive oil, salt, and pepper adds creaminess. Try a mustard-based sauce or balsamic glaze for more variety.
Brighten with citrus: A squeeze of lemon or lime enhances flavors. Lime and sweet potatoes are an especially delicious combination.
Garnish for Extra Texture
Chopped nuts (almonds, pecans, or walnuts) for crunch.
Fresh herbs (parsley, chives, or microgreens) for color and freshness.
Pan-fried chestnuts for a rich, nutty flavor.
Like this Roasted Sweet Potatoes and Brussel Sprouts Recipe?
Easy Sheet Pan Sausage, Sweet Potatoes, Apples, and Brussels Sprouts
Sarah Harper MS, RD, LDN
This one-pan meal combines roasted sweet potatoes, Brussels sprouts, apples, and sausage for a perfect balance of savory and sweet. Quick to prep, easy to clean up, and packed with flavor, it’s a great option for busy weeknights or meal prep.
Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
Chop and Season
Cut Brussels sprouts, sweet potatoes, and apples into uniform pieces.
n a large bowl, toss veggies and apples with olive oil, salt, pepper, garlic powder, thyme, and red pepper flakes.
Assemble and Roast
Spread everything in an even layer on the sheet pan. Add raw sausage now; if using pre-cooked sausage, add it in the last 15 minutes.
Bake for 25-30 minutes, stirring halfway through, until vegetables are tender and caramelized.
Serve and Garnish
Garnish with fresh herbs, nuts, your favorite sauce, or a squeeze of citrus.
Notes
Apples: You want a tart, crisp and sweet apple like a Honeycrisp, Braeburn, Jonagold, or Granny Smith.This dish can be served with pork, sausages, baked chicken or my favorite, as its own entree!
For over a decade, baked tofu has been a staple in my kitchen. I first discovered its chewy, nutty goodness in the summer of 2011 while studying abroad in Dunedin, New Zealand. One weekend at the local farmers market, I came across baked tofu—a version I had never tried before—and I was instantly hooked. Prior to that experience I had eaten a lot of bad tofu. I was always drawn to the appeal of a plant-based protein but had no idea how to make it taste so good.
Since then, baked tofu has remained a favorite for its versatility, subtle flavor, and ability to absorb marinades, sauces, and seasonings. It’s a reliable, protein-packed ingredient that I always keep on hand. In this article, I’ll walk you through how to make Easy Baked or Air Fried Tofu, explore ways to enjoy it, and highlight some key nutrition facts about tofu.
Can You Freeze Tofu in Its Package?
Yes, you can freeze tofu in its original package. Freezing changes the texture, making it firmer and spongier, which helps it absorb marinades more effectively. If the tofu is in a sealed, water-packed container, you can place it directly in the freezer. If the package is already opened, drain the tofu and store it in an airtight container before freezing. When ready to use, let it thaw in the refrigerator, then press out any excess moisture for the best texture.
Frozen Tofu Tip: For an even crispier, more flavorful result, try tearing the thawed tofu into bite-sized pieces instead of cutting it into cubes. This creates more surface area, allowing it to soak up marinades and crisp up beautifully when baked or air-fried.
Why I Make This Easy Air Fryer Tofu Recipe
Incredible Texture: Crispy on the outside with a chewy, satisfying bite. Versatile: A perfect addition to salads, bowls, stir-fries, and more. Easy to Prepare: Requires minimal ingredients and hands-on time. Great for Meal Prep: Make a batch in advance for quick, effortless meals. Plant-Based Protein: A delicious way to add more protein to your diet.
Because I eat mostly plant-based, having quick and easy protein options makes maintaining a balanced diet effortless. This recipe is a go-to for busy weeks when I need a nutritious meal in minutes.
Ingredients
Unlike some crispy tofu recipes that call for cornstarch or extra coatings, I keep it simple with just two essential ingredients:
Tofu (Firm or extra-firm)
Oil (Avocado oil, sesame oil, or another high-heat option)
Other optional ingredients include seasonings such as garlic powder, onion powder, salt, and nutritional yeast
Oven: Preheat to 425°F. Position the rack in the middle or upper half of the oven.
Air Fryer: Preheat to 375°F for 3-5 minutes.
Step 2: Prepare the Tofu
Press the tofu: Remove excess water by using a tofu press or patting it dry with paper towels. This helps achieve a denser, chewier texture.
Cut the tofu: Slice into ½-inch to 1-inch cubes or slabs.
Toss in oi: In a large bowl, toss the tofu with the oil. Option to include any other seasonings with the tofu pieces, such as onion powder, garlic powder, salt, or nutritional yeast.
Arrange on a tray:
Oven: Line a baking sheet with parchment paper and arrange tofu in a single layer.
Air Fryer: Place tofu in a single layer in the air fryer basket (cook in batches if needed).
Step 3: Bake or Air Fry
Oven: Bake for 30-60 minutes, flipping halfway through. Remove when edges are golden brown and crispy.
Air Fryer: Air fry tofu for 12-15 minutes, flipping halfway, until golden and crispy.
Note: Cooking time may vary based on your air fryer or oven model, as well as the thickness of the tofu. Bake or air fry until golden and crispy, adjusting as needed for best results.
Step 4: Serve
Once done, enjoy the crisp tofu as is or toss in your favorite sauce or serve along side a delectable dip.
Here are some delicious ways to enjoy it:
Incorporated into a salad or roasted salad for extra protein like my Roasted Brussels Sprouts and Acorn Squash Salad
Mixed into a grain bowl with quinoa, farro, or rice
Add to a stir fry drizzled with soy sauce and other yummy flavors, served with brown or white rice
Tossed in a flavorful sauce and served over noodles topped with green onion
Paired with a dipping sauce like sweet chili sauce, peanut sauce or tahini dressing
Chopped into a taco filling topped with beans, avocado, and a few dashes of your favorite hot sauce.
Smothered in bbq sauce and served over mashed potatoes and corn for a delicious comforting meal.
Health Benefits of Tofu
Tofu is a great source of plant-based protein with several health benefits. It provides all nine essential amino acids, making it a complete protein that supports muscle repair and overall health. With about 8–10 grams of protein per 3.5-ounce (100g) serving, it’s a solid plant-based option for vegetarians, vegans, and flexitarians.
Its unsaturated fats may help lower cholesterol, promoting heart health. Additionally, tofu is a natural source of omega-3 fatty acids, which have anti-inflammatory properties that further support cardiovascular health. Regularly incorporating tofu into a balanced diet may contribute to better blood vessel function, lower blood pressure, and reduced overall cardiovascular risk.
Rich in calcium and magnesium, tofu also supports strong bones. The phytoestrogens it contains may help with hormone regulation. If you choose fermented varieties, you’ll also get probiotics that support digestion and gut health.
Tips for the Best Baked or Air Fried Tofu
Press It Well: Use a tofu press or a heavy object to remove excess water for better texture and crispier results.
Don’t Overcrowd: Arrange tofu in a single layer for even crisping.
Use High Heat: A higher temperature helps create crispy edges.
Adding Sauce and Marinade: If you want extra crispy tofu, toss it in sauce after cooking to keep the texture intact while adding flavor. If crispiness isn’t a priority, marinate the tofu for at least 30 minutes before baking for deeper flavor absorption.
Nutrition Spotlight: Tofu 101
What is Tofu?
Tofu is a plant-based protein made by coagulating soy milk and pressing it into solid blocks. It provides all essential amino acids, making it a complete protein. It’s also rich in iron and calcium, making it a powerhouse ingredient for plant-focused diets.
How Does Tofu Taste?
Tofu has a mild, slightly nutty flavor and acts as a blank canvas, absorbing the flavors of marinades, sauces, and seasonings.
Different Types of Tofu
Silken Tofu: Soft, smooth, and custard-like. Best for soups, smoothies, and creamy dishes.
Soft or Medium Tofu: More structured than silken but still delicate. Great for soups and braised dishes.
Firm Tofu: Holds its shape well and is perfect for grilling, frying, baking, and stir-fries.
Extra-Firm Tofu: The most solid variety, best for dishes requiring a sturdy texture like kebabs and stir-fries.
Sprouted Tofu: Made from germinated soybeans for a nuttier flavor and higher digestibility.
The Various Types of Tofu
Silken Tofu: This is the custard of tofu. Silken tofu has a soft and smooth texture. It is made by coagulating soymilk without curdling it into solid blocks. It is delicate and often used in soups, smoothies, and as a vegan scrambled egg. This tofu variety has the highest water content.
Soft or Medium Tofu: Soft or Medium tofu has a lower water content when compared to silken tofu. During processing, the soy milk is coagulated into a solid block. This variety is great in soups and other dishes where a softer texture is desired.
Regular or Firm Tofu: Firm tofu has a solid tense texture. It is best used for grilling, frying, baking, and stir-frying. This tofu is an excellent choice for crispy baked tofu.
Extra Firm Tofu: The firmest variety of tofu, extra firm tofu, holds its shape the best. This variety is used for kebabs, stir-fries, and other dishes that require it to maintain its shape. This type boasts the lowest water content among the tofu varieties.
Bonus – Sprouted Tofu: Sprouted tofu is made with soybeans that have partially germinated prior to processing. The texture is similar to firm and extra firm tofu with a slightly nuttier flavor.
Final Thoughts
If you’re looking for an easy, high-protein addition to your meals, baked or air-fried tofu is a fantastic option. It’s a simple yet satisfying way to embrace plant-based eating, whether you’re fully vegetarian, flexitarian, or just looking to incorporate more plant foods into your diet. Enjoy experimenting with different flavors and different recipes to find your favorite way to serve it!
Both Oven Baked and Air Fryer Tofu's create crispy, delicate, and dense tofu. This Easy Oven Baked or Air Fryer Tofu is excellent served tossed in your favorite sauce, served with a dipping sauce, or use in a salad, sandwich, or wrap!
Course Appetizer, dinner, lunch, Main Course, Salad
Cuisine human
Servings 2
Calories 233kcal
Ingredients
1blockextra firm tofu(14-16oz)
2tbspavocado oil
salt to taste
Instructions
Preheat
Oven: Preheat to 425°F. Place the baking rack in the middle or closer to the top half of the oven.
Air Fryer: Preheat your air fryer to 375°F for about 3 to 5 minutes.
Prepare Tofu
You want to remove excess water from the tofu (a very important step!). To do this, drain the tofu using a tofu press or pat the tofu dry(ish) with paper towels or kitchen linens. See recipe notes.
Cut the tofu into 1/2-inch to 1-inch slices or cubes. Place the tofu in a single layer on a baking sheet lined with parchment paper.
Oven: Place the tofu in a single layer on a baking sheet lined with parchment paper.
Air Fryer: Place the tofu in a single layer in air fryer basket (this might take 2-3 rounds of air frying depending on the amount of tofu you are making).
Bake or Air Fry Tofu
Bake: Bake the tofu for 30-60 minutes, flipping halfway through. Remove the tofu from the oven when the edges are golden brown and the tofu is crispy.
Air Fry: Cook the tofu in the air fryer for about 12-15 minutes, flipping halfway through cooking, until the tofu is golden brown and crispy on the outside.
Serve
Once done, remove from the oven and toss in your favorite sauce, serve it with a dipping sauce, or use it in a salad, sandwich, or wrap!
Notes
Pressing Tofu: Pressing tofu removes moisture, allowing for the tofu to hold its shape for stir-fries, grilling, and baking. Check out this article from The Spruce Eats for more details on Pressing Tofu to Remove Moisture.
Looking for a refreshing summer drink that’s naturally sweet, hydrating, and can be made with or without alcohol? This Watermelon Strawberry Margarita is a must-try!
This is the best margarita and it is so simple to make. It is bursting with fresh fruit flavor, and perfect for sipping at the beach, by the pool, or on your back porch. Whether you prefer the classic version with tequila and triple sec or a hydrating mocktail version, this delicious recipe us a great way to cool off this summer!
Why You’ll Love This Watermelon Strawberry Margarita
Quick and easy to make—just blend, pour, and enjoy
Naturally sweet without needing added sugar
Customizable for a mocktail or cocktail
Hydrating and refreshing thanks to watermelon, which is 92% water
The Best Watermelon for Margaritas
For the sweetest, juiciest margarita, choose a ripe watermelon. Look for one with a creamy yellow spot (this means it ripened in the field) and a deep, hollow sound when tapped. Seedless watermelon works best for blending, but any variety will do.
If your watermelon isn’t quite sweet enough, a small amount of agave nectar or honey can enhance the flavor.
How to Freeze Your Own Strawberries
Using frozen strawberries makes this margarita extra frosty while adding natural sweetness. If you have fresh strawberries on hand, you can freeze them easily at home:
Wash and dry the strawberries thoroughly.
Hull them (remove the green tops).
Slice in half or keep them whole, depending on your preference.
Arrange in a single layer on a baking sheet lined with parchment paper.
Freeze for about 2 hours, until firm.
Transfer to an airtight container or freezer bag for long-term storage.
Freezing strawberries this way prevents them from clumping together, making them easy to use in drinks, smoothies, or desserts.
Ingredients
Margarita Base:
Fresh Watermelon
Strawberries – Frozen for a frosty texture and natural sweetness
Fresh lime juice
Orange juice or water
For the Cocktail Version:
Triple sec or orange liqueur
Tequila
Optional Add-Ins:
Ice
Agave or simple syrup if you prefer a sweeter margarita
Margarita salt or rimming sugar for the rim of the glass
If using a salted or sugared rim, rub the rim of each glass with a lime wedge. Dip the rim into a plate of salt for a classic margarita or sugar for a sweeter touch.
2. Blend the Ingredients
In a blender, combine the watermelon chunks, frozen strawberries, fresh lime juice, orange juice or water, tequila, and triple sec if using. Blend until smooth. Taste and adjust sweetness if needed by adding agave or simple syrup.
3. Fill the Glasses
Add ice cubes to each glass if desired.
4. Pour & Garnish
Pour the watermelon-strawberry margarita mixture into a prepared glass. Garnish your new favorite drink with lime slices and fresh strawberries if desired.
5. Serve & Enjoy
Sip and savor your refreshing homemade margarita.
Mocktail Variations
Want to enjoy this drink without alcohol? The fresh fruit flavors make this margarita an excellent mocktail option. Simply omit the tequila and triple sec and replace them with:
Sparkling water for a bubbly, refreshing twist
Coconut water for a tropical feel
A splash of ginger beer for a little spice
These variations keep the drink hydrating and flavorful while making it perfect for all ages.
Customize Your Margarita Recipes: Sweetness, Garnishes & Variations
This drink is naturally sweet and balanced, thanks to the fruit and triple sec. If you prefer a little more sweetness, try adding agave nectar, simple syrup, or honey.
When freezing strawberries, place them on a baking sheet first to prevent them from clumping together.
Is Tequila the “Healthiest” Liquor?
If you enjoy an occasional cocktail, tequila is one of the lower-calorie options. It has about 103 calories per 1.5-ounce serving, is made from agave, and doesn’t contain added sugars like many mixed drinks.
However, moderation is key. Excessive alcohol intake has been linked to liver disease, heart disease, and certain cancers. If you’re looking for a lighter alternative, try the mocktail version—skip the tequila and triple sec and enjoy the refreshing fruit flavors.
Final Thoughts
This Watermelon Strawberry Margarita is a summer staple that works for everyone—whether you’re looking for a boozy cocktail or a hydrating mocktail.
How will you customize yours? Frozen watermelon? A spicy twist with tajín on the rim? Let me know in the comments!
2ozorange juice Not from concentrate, Or use water
For The Cocktail Version
4oztequila I like Patron
3/4oztriple secI use Cointreau
Optional Add Ins
1/8tspsalt
Optional: ice, agave, or simple syrup, margarita salt or rimming sugar.
Instructions
Prepare the Glasses
If desired, rim the glasses with salt or sugar. To do this, rub the rim of each glass with a lime wedge, then dip the rim into a plate of salt or sugar.
Blend the Ingredients:
In a blender, combine the watermelon chunks, frozen strawberries, lime and orange juices. If making this a cocktail version also add tequila, and triple sec.
Blend the mixture until smooth. Taste and adjust sweetness if necessary by adding some agave syrup or simple syrup.
Fill the Glasses:
Fill the glasses with ice cubes.
Pour and Garnish:
Pour the watermelon-strawberry margarita mixture into the glasses.
Garnish with lime slices and additional strawberries if desired.
Serve and Enjoy:
Serve immediately and enjoy your refreshing Homemade Watermelon Strawberry Margaritas!
Notes
To created a Salted Rim:Before pouring your drink, use a lime to wet the rim of your glass. Then place your glass upside down on a plate layered with sea salt
How To Make Dehydrated Watermelon For Watermelon Jerky
Dehydrated watermelon is one of my favorite homemade snacks. It is naturally sweet, chewy, and tastes just like a watermelon Jolly Ranchers. I love making a batch before a camping or backpacking trip because it is lightweight, easy to pack, and holds up well on the trail. It is also a great snack to have on hand for long hikes or just to keep in the pantry for a quick treat.
With just a few minutes of prep, you can set the slices in the dehydrator and let time do the work. The result is a simple, whole-food snack that feels like a treat but is made with just one ingredient.
Why You’ll Love This Recipe
Naturally Sweet: No added sugar. The natural sugars concentrate as the watermelon dries, creating an intense, candy-like flavor.
Lightweight & Portable: Perfect for camping, hiking, or road trips.
Simple & Whole-Food Based: Just fresh watermelon, with an optional sprinkle of flaky sea salt.
Dietitian-Approved: Watermelon is hydrating and full of antioxidants like lycopene and vitamin C.
Peak Summer Flavor: Watermelon is at its best in the summer months when it is ripe, sweet, and refreshing. Drying it captures that peak-season flavor so I can enjoy it long after watermelon season ends.
Easy Snack: This its a healthy treat and a healthy alternative to many processed food snacks.
What You’ll Need
Equipment
Sharp Knife & Cutting Board: For slicing the watermelon.
Food Dehydrator: I use the NESCO Garden Master Pro, but any dehydrator will work.
Parchment Paper: Helps prevent sticking.
Airtight Storage: Use a resealable bag or airtight container.
Oxygen Absorbers: To help keep this healthy snack fresh.
Ingredients
Watermelon: Seedless watermelon works best. Choose a ripe, sweet, juice watermelon for the best flavor. I like to purchase mine when the farmers markets are bursting with fresh melon but you can also use watermelon from your local grocery store! Optional: Flaky Sea Salt: A sprinkle enhances the natural sweetness and brings out the flavor of this “watermelon candy”.
How to Dehydrate Watermelon
1. Prep the Watermelon
Cut the watermelon in half, then slice it into long strips that are ¼-inch thick. Remove the rind from your thin strips.
Strips work well, but you can also cut thicker slices like triangles or cubes.
Tip: To reduce food waste, save the watermelon rind for pickled watermelon rinds or add them to your compost.
2. Load the Dehydrator
Pat the watermelon slices dry with a paper towel to remove excess moisture.
Arrange them on the dehydrator trays in a single layer, without overlapping.
Set the dehydrator to 125-135°F and let it run for 12-24 hours until the watermelon is pliable but not sticky.
NOTE: Dehydrating time for dehydrated foods depends on several factors, including the water content of the food, the humidity in your environment, and the efficiency of your dehydrator.
For watermelon, thicker slices or especially juicy watermelon may take longer to dry, while drier climates can speed up the process. For best results, after 12hours check for doneness by looking for a chewy, fruit-leather-like texture that is pliable but not sticky. If the pieces feel too soft, continue dehydrating in 1- to 3-hour increments until they reach doneness.
3. Cool & Store
Let the dried watermelon sit in the dehydrator for 2-3 hours to cool completely.
Place the slices on parchment paper, not overlapping then roll them up, and store them in a zip-top bag or airtight container. The watermelon may stick together if it is overlapping.
Keep in a cool, dry place away from direct sunlight.
Long Term Storage Tip: Properly dried watermelon and other homemade dried fruit can last for several months when stored in an airtight container with one oxygen absorber.
Dietitian Q&A
Is dehydrated watermelon a healthy snack?
Yes, like other dehydrated fruit, it is naturally sweet and free from added sugars. It provides electrolytes, antioxidants, and fiber, making it a great alternative to processed snacks. This dehydrated sweet watermelon is like a healthy candy!
What can you use dehydrated watermelon for?
A trail-friendly snack for hiking, camping, and backpacking A candy alternative for kids and adults A mix-in for granola, oatmeal, or homemade trail mix A topping for yogurt bowls or smoothie bowls
Is dehydrated watermelon chewy?
Yes. It has a fruit-leather-like texture that is flexible but not sticky.
Final Thoughts
Dehydrated watermelon is one of the easiest homemade snacks. It has no added sugar, no preservatives, and just one ingredient. Whether you are packing for a trip or looking for a naturally sweet snack to keep at home, this watermelon jerky is a great option.
Have you tried dehydrating fruit before? What is your favorite dehydrated snack?
Enjoy This Recipe?
If you enjoyed this article and recipe, you may also enjoy these!
Dehydrated Cucumbers – Because now that you have your dehydrator out, make more dehydrated foods!
Cut the melon in half, then cut the watermelon into long ¼ inch-thick strips removing the rind. (option to save the rind for pickled watermelon rinds!)
I like to cut the watermelon into strips but you can cut triangular slices or even cubes!
Load the dehydrator
Pat dry to remove excess moisture. Without overlapping, place the watermelon dehydrator trays. Dehydrate at 125 to 135 degrees F for 12-24 hours or until watermelon resembles thin pieces that are pliable but not sticky.
Cool and store the dehydrated watermelon
Once the watermelon pieces are dried, let it rest at room temperature to cool. No need for a cooling rack, just let the watermelon sit in the dehydrator for 2 to 3 hours.
Then, when the watermelon is ready for storage, lay it on parchment paper sheets so the watermelon slices or strips are not overlapping. Roll up parchment and store in a ziploc bag or airtight container.
Place in a dry place away from direct sunlight. You may set up a parchment paper-dried watermelon station over a baking sheet or wrap things up on a clean countertop.
