No-Cook Sauce, All the Flavor – Marinated Cherry Tomatoes & Angel Hair Pasta

Fresh, vibrant, and ready in 30 minutes! This Marinated Cherry Tomatoes & Angel Hair Pasta recipe is perfect for summer nights, featuring sweet farmers’ market tomatoes, basil, and Parmesan for a light, flavorful dinner.

No-Cook Sauce, All the Flavor – Marinated Cherry Tomatoes & Angel Hair Pasta

Walking through the farmers' market is heaven lately as there has been an irresistible abundance of fresh produce spilling out of their buckets. Last weekend, I came home with a bag with the most luscious cherry tomatoes, each one bursting with sweetness and sun-ripened flavor. I knew I wanted to celebrate their natural freshness—no heavy sauces, no long hours at the stove, just a dish that feels like summer in every bite.

Enter this Marinated Cherry Tomatoes & Angel Hair Pasta, a recipe that proves dinner can be light, bright, and satisfying—without heating up the whole kitchen. The tomatoes are left to marinate in olive oil, lemon juice, basil, and just a hint of crushed red pepper, creating their own luxurious sauce while you boil the pasta. It’s quick, simple, and absolutely perfect for an alfresco dinner on the patio or a breezy poolside evening when all you want is something fresh and easy, but carries a flavor punch.

One twirl of this pasta, with those juicy marinated tomatoes and a generous sprinkle of Parmesan, and you’ll know—it’s the kind of dish that makes summer taste like heaven.

Enjoy!

What Ingredients Do I Need?

• Angel Hair Pasta (Capellini) – Light and delicate, perfect for soaking up the fresh tomato marinade.

• Cherry Tomatoes – Choose ripe, sweet tomatoes from the farmers’ market for peak flavor.

• Shallot & Garlic – Finely sliced and chopped to add a fragrant bite to the marinade.

• Fresh Basil – Brings bright, herbaceous notes; slice some extra for garnish.

• Crushed Red Pepper Flakes – Just enough heat to balance the sweetness of the tomatoes.

• Lemon Juice – Adds zingy freshness and keeps the dish light.

• Extra Virgin Olive Oil – High-quality oil makes a difference—this is your sauce base.

• Parmesan Cheese – Shaved for a salty, nutty finish that melts into the warm pasta.

• Kosher Salt & Black Pepper – Essential for seasoning and balancing all the flavors.

Substitutions and Variations

Substitutions

• Pasta – Substitute spaghetti or thin linguine

• Tomatoes – Use heirloom cherry or grape tomatoes

• Cheese – Swap Parmesan for Pecorino Romano for a sharper bite

• Basil – Try fresh parsley for a twist

Variations

• Add Protein – Top with grilled shrimp, seared scallops, or slices of grilled chicken for a heartier meal.

• Mediterranean Style – Add kalamata olives, capers, or crumbled feta for extra tang.

• Garlic-Lovers Edition – Roast the garlic before adding for a mellow, sweet depth of flavor.

• Zoodle Swap – Replace pasta with zucchini noodles for a light, low-carb variation.

Kitchen Tips & Notes

• Marinating Time – Give the tomatoes at least 10 minutes to release their juices for a natural “sauce.”

• Don’t Overcook the Pasta – Angel hair cooks quickly; keep it al dente so it doesn’t break apart.

• Reserve Pasta Water – If the mixture feels dry, a splash of starchy pasta water helps everything come together.

• Serve Immediately – This dish is best enjoyed fresh while the tomatoes are vibrant and the Parmesan just begins to melt.

    "Set the Mood"    

Picture this: a golden summer evening, a table set outdoors, a cool breeze carrying the scent of basil and lemon through the air. A chilled glass of white wine or sparkling water, maybe a small plate of marinated olives on the side. This dish is meant for alfresco dining—by the pool, on the patio, or wherever the season feels most alive. Pair with a crisp salad, crusty bread, and the simple joy of lingering over a meal that tastes like pure summer.

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Easy Late-Summer Veggie Sauté – Zucchini, Corn & Cherry Tomatoes

Celebrate late-summer produce with this quick veggie sauté! Zucchini, corn, and cherry tomatoes shine in a light, fresh side dish topped with basil & feta.

Easy Late-Summer Veggie Sauté – Zucchini, Corn & Cherry Tomatoes

Just because the calendar says late summer doesn’t mean we have to say goodbye to vibrant, fresh vegetables. In fact, this is one of the best times of year to enjoy them! Farmers’ markets are still overflowing with zucchini, sweet corn, plump cherry tomatoes, and fragrant basil—each one tasting like sunshine on a plate.

This Easy Late-Summer Veggie Sauté brings those flavors together in one quick, colorful dish. A light sear in olive oil enhances their natural sweetness while keeping them crisp and bright. Finished with fresh basil and a sprinkle of creamy feta, it’s the perfect side dish to celebrate the season.

Serve it alongside grilled chicken, seared salmon, or a juicy steak for a balanced summer dinner. It also pairs beautifully with simple pasta, rice, or quinoa for a fresh, vegetarian-friendly meal that’s light yet satisfying.

Enjoy!

What Ingredients Do I Need?

• Olive Oil – Adds richness and helps achieve a golden sear.

• Yellow Squash & Zucchini – A classic summer pairing with mild, tender flavors.

• Corn on the Cob – Sweet and crisp, adding texture to the dish.

• Cherry Tomatoes – Juicy pops of color and tang.

• Fresh Basil – Brings a fragrant, herby note that brightens everything.

• Kosher Salt & Black Pepper – Essential for balancing and enhancing flavor.

• Feta Cheese – A creamy, salty finish that complements the veggies.

Substitutions and Variations

Substitutions

• Oil – Swap olive oil for avocado oil or butter for a richer flavor.

• Herbs – Fresh parsley, dill, or thyme can be used if basil isn’t available.

• Cheese – Goat cheese, parmesan, or dairy-free feta are great alternatives.

Variations

• Add Garlic – A clove or two, sautéed at the start, for extra aroma.

• Make It Spicy – A pinch of red pepper flakes or a drizzle of chili oil adds heat.

• Mediterranean Twist – Add Kalamata olives or sun-dried tomatoes for deeper flavor.

• Grilled Version – Grill the veggies for smoky depth before tossing with basil and feta.

Kitchen Tips and Notes

• Don’t Overcrowd the Pan – A single layer helps the vegetables caramelize instead of steam.

• Use Fresh Corn If Possible – It adds natural sweetness and crunch. Frozen corn works in a pinch.

• Choose Block-Style Feta – Crumble pieces from a block for a creamier texture and fresher flavor compared to pre-crumbled feta.

• Serve Immediately – The dish tastes best while the veggies are warm and the feta slightly melts.

• Prep Ahead – Slice vegetables in advance for a quick weeknight side dish.

"Set the Mood"

Picture a warm evening where the sun lingers just a little longer, and dinner is all about simple pleasures. 

Serve this colorful vegetable sauté family-style on a rustic platter with grilled chicken or fish, a crisp white wine or sparkling water, and maybe a loaf of crusty bread for soaking up all the delicious juices. 

Whether it’s a weeknight meal on the patio or a casual backyard dinner with friends, this dish brings late-summer freshness to the table in the most effortless way.

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💬 Let’s Chat!

Have you tried this side dish? What are your favorite summer side dishes or vegetables to cook? Leave a comment below or tag me on Instagram @SliceofSouthern—I’d love to see how yours turns out!

Rustic Fig & Banana Bread – A Freshly Picked Delight

Celebrate fig season with this Rustic Fig & Banana Bread—moist, tender, and packed with fresh figs and ripe bananas for a rustic, late-summer treat.

Rustic Fig & Banana Bread – A Freshly Picked Delight

The fig tree in my backyard has been nothing short of magical this year—branches heavy with plump, sun-warmed fruit just begging to be picked. There’s something so rewarding about baking with ingredients you’ve grown yourself, knowing they were gathered at the perfect moment of ripeness.

Last week, I used my fresh figs in a Late Summer Fig Salad with Cucumbers & Feta—light, crisp, and perfect for a warm day. But as I looked at the basket of figs waiting on my kitchen counter, I felt like turning them into something more indulgent, something that filled the house with that cozy, just-baked aroma.

Banana bread has always been my comfort food, a recipe I return to again and again. But this time, I gave it a seasonal twist—folding in sweet, juicy figs from my own tree. The result? Rustic Fig & Banana Bread, a loaf that feels like a celebration of late summer itself. Moist, tender, and bursting with fruit, it’s the kind of bread you’ll want to slice thick, savor slowly, and maybe drizzle with a touch of honey for good measure.

Fig season is fleeting, so if you see these little gems at the market—or if you’re lucky enough to have a tree of your own—now is the time to bake. Trust me, one bite of this rustic loaf and you’ll taste the season in every crumb.

Enjoy!

Choosing the Right Figs for Baking

Fresh figs come in several varieties, each offering unique flavors and textures that can transform your baked goods. Here are a few of the most popular types and how they perform in recipes like banana bread: 

1. Black Mission Figs:

• Flavor: Deeply sweet, with a rich, jammy taste.
• Best for: Adding natural sweetness and a slightly chewy texture. Perfect for quick breads and cakes.

2. Brown Turkey Figs

• Flavor: Mild, slightly nutty, and less sweet than Black Mission.
• Best for: A more subtle fig flavor that won’t overpower other ingredients. Great for banana bread where balance is key.

3. Kadota Figs

• Flavor: Delicate and honey-like, with a soft texture.
• Best for: When you want a mild fig essence with a lighter sweetness. Excellent for pairing with spices or drizzles of honey after baking.

4. Adriatic (Calimyrna) Figs

• Flavor: Sweet with a nutty, almost caramel-like undertone.
• Best for: Recipes where you want a bold fig presence and a slight crunch from the seeds.

Best Choice for Banana Bread

For this Rustic Fig & Banana Bread, Black Mission or Brown Turkey figs are ideal. They hold their texture while baking, provide a pleasant sweetness, and pair beautifully with the ripe bananas and light brown sugar in the recipe.

What Ingredients Do I Need?

• Ripe Bananas – Provide natural sweetness and keep the bread moist.

• Fresh Figs – Chopped for the batter and sliced for a beautiful topping.

• Eggs – Help bind the ingredients and create a tender texture.

• Canola Oil – Adds moisture without overpowering flavor (can use other neutral oils).

• Milk – Softens the batter and adds richness.

• Vanilla Extract – Adds warmth and depth of flavor.

• Light Brown Sugar – Brings a soft sweetness and subtle caramel notes.

• All-Purpose Flour – The base for a soft yet sturdy loaf.

• Baking Powder – Gives the bread its rise.

• Salt – Balances the sweetness and enhances flavors.

Substitutions and Variations

• Oil: Swap canola oil for olive oil or melted butter for a richer flavor.

• Milk: Use almond, oat, or coconut milk for a dairy-free version.

• Flour: Substitute part of the flour with whole wheat flour for a nuttier taste.

• Sweetener: Replace brown sugar with coconut sugar or honey for a natural sweetness.

• Figs: Out of fresh figs? Use chopped dried figs, but soak them in warm water first to soften.

• Flavor Boost: Add cinnamon, nutmeg, or a pinch of cardamom for a warm, spiced loaf.

• Nuts & Seeds: Stir in walnuts, pecans, or sunflower seeds for extra texture.

Kitchen Tips and Notes

• Don’t Overmix: Stir the batter just until combined to avoid a dense loaf.

• Check for Doneness: Insert a toothpick into the center; it should come out clean or with just a few crumbs.

• Tenting with Foil: If the top browns too quickly, loosely cover with foil for the last 10–15 minutes.

• Cooling Matters: Let the bread cool 15 minutes in the pan, then transfer to a wire rack to finish cooling.

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Leftovers Transformed: Pearl Couscous Risotto with Chicken & Greens

Transform leftover chicken and pantry staples into a creamy pearl couscous risotto. A quick, one-pot meal that feels fresh, hearty, and elegant.

Leftovers Transformed: Pearl Couscous Risotto with Chicken & Greens

Sometimes the best meals aren’t planned—they’re discovered. Inspired by Cook What You Have from Milk Street, this recipe proves that a few simple ingredients and a touch of creativity can turn leftovers into something extraordinary.

I had two leftover grilled chicken breasts and my normal "go-to" would be to just slice them and throw them in a salad, but I consulted this book to see what they would make with that chicken and new inspiration had me cooking a fabulous yet easy dinner...and I didn't have to go to the grocery store!  In this dish leftover or even rotisserie chicken is married with pantry staples like pearl couscous and sun-dried tomatoes, then comes together in a risotto-style dish that feels fresh, hearty, and completely new. A handful of arugula adds a peppery brightness at the end, while a sprinkle of Parmesan (optional, but highly recommended) ties everything together.

This book isn’t just about making dinner—it’s about transforming what’s already in your kitchen into a dish that feels like it belongs on a restaurant table. Cozy, simple, and surprisingly elegant, it’s a perfect reminder that great cooking starts with what you already have.  I highly recommend purchasing Cook What You Have to activate your creative cooking juices.  Try out this recipe and see how leftovers can be re-imagined into a wonderful new dish.

Enjoy!

What Ingredients Do I Need?

• Pre-cooked chicken breasts (or rotisserie chicken): Shredded for easy incorporation.

• Pearl couscous: Provides a risotto-like texture while cooking faster than rice.

• Olive oil: For sautéing vegetables and adding richness.

• Garlic: Fresh and minced for aromatic depth.

• Baby carrots: Adds sweetness and texture; chopped for even cooking.

• Sun-dried tomatoes (oil-packed): Brings a savory, tangy punch.

• White wine: Helps deglaze the pot and infuses flavor (can substitute).

• Baby arugula: Peppery and fresh; wilts quickly to finish the dish.

• Kosher salt & freshly ground black pepper: Essential for seasoning.

• Optional Parmesan: Adds a final touch of creaminess and umami.

Substitutions and Variations

This dish is really about leftover and using what you have on hand.  Here are some substitutions and variations if you don't have a particular ingredient.  Experiment!

• Grains: Swap pearl couscous with orzo, farro, or even short-grain rice for a different texture.

• Greens: Use spinach, kale, or Swiss chard instead of arugula.

• Vegetables: Bell peppers, zucchini, or peas make great add-ins for extra color and flavor.

• Protein: Try shredded turkey, leftover roast pork, or even chickpeas for a vegetarian version.

• Wine Substitute: Use chicken broth with a splash of lemon juice or white wine vinegar for a similar brightness.

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Kitchen Tips and Notes

• Stir the couscous often and vigorously during cooking—just like risotto—to release starch and create a creamy texture.

• Pre-shredding the chicken makes for even distribution and faster cooking.

• A wide, heavy-bottomed pot works best to prevent sticking and ensure even heat.

• Leftovers store well in the fridge for 2–3 days and can be reheated with a splash of broth or water to loosen.

"Set the Mood"

Picture a cozy evening where dinner feels special but takes only a handful of ingredients from your fridge and pantry. The scent of garlic and sun-dried tomatoes fills the kitchen while the couscous turns creamy and rich, reminiscent of classic risotto—but without the constant ladling. Serve it in warm bowls, topped with a sprinkle of Parmesan and a drizzle of olive oil, for a meal that’s both rustic and refined.

Pairings:

• Wine: A crisp Sauvignon Blanc or unoaked Chardonnay.

• Sides: A simple green salad or roasted vegetables.

• Bread: Warm crusty bread or garlic toast to soak up any remaining sauce.

• Occasion: Ideal for weeknight dinners, cozy date nights, or an elegant meal made from everyday ingredients.

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💬 Let’s Chat!

I'd love to hear what you think of this dish or if you have tried it?  Leave a comment below or tag me on Instagram @SliceofSouthern—I’d love to see how yours turns out!

Late Summer Fig Salad with Cucumbers & Feta

Celebrate fig season with this fresh and easy Late Summer Fig Salad with Cucumbers & Feta. A simple, seasonal salad bursting with sweet figs, crisp cucumbers, and tangy feta—perfect for backyard dining or a light summer meal. 

Late Summer Fig Salad with Cucumbers & Feta

Fig season has officially arrived, and my backyard tree is absolutely overflowing with fruit. I love walking outside, plucking a sun-warmed fig straight from the branch, and knowing you only get a few short weeks each year to enjoy them at their peak. Because the season is so fleeting, I try to savor every bite and make the most of the harvest while it lasts.

This salad is one of the simplest—and most satisfying—ways to highlight fresh figs. The sweetness of the fruit pairs beautifully with crisp cucumbers, tender butter lettuce, and a sprinkle of tangy feta. A drizzle of raspberry pomegranate vinaigrette or creamy balsamic pulls everything together for a refreshing dish that feels special without requiring much effort at all.

Even if you don’t have a fig tree out back, local farmer’s markets and grocery stores are starting to carry them right now. Be sure to grab a basket while you can, because fig season is short-lived, and these little jewels disappear far too quickly. This salad is the perfect way to celebrate their arrival—simple, fresh, and bursting with late-summer flavor.

Enjoy!

What Ingredients You Need

• Red butter lettuce – or your favorite leafy greens.

• Persian cucumbers – small, crunchy, and perfect for salads.

• Fresh figs – ripe but still firm for easy slicing.

• Feta cheese – crumbled for salty, tangy contrast.

• Dressing – raspberry pomegranate vinaigrette or creamy balsamic.

Substitutions and Variations

Substitutions

Don't worry if you don't have all the ingredients.  Here are some simple substitutions and alternatives to the figs when not in season.

• Greens: Swap butter lettuce for arugula, spinach, or mixed spring greens.

• Cucumbers: Use English cucumber or thinly sliced zucchini if needed.

• Figs: Fresh peaches, nectarines, or even strawberries work beautifully when figs aren’t in season.

• Cheese: Goat cheese, blue cheese crumbles, or even shaved Parmesan can stand in for feta.

• Dressing: Honey mustard, lemon vinaigrette, or olive oil with a drizzle of honey make simple alternatives.

Variations

What to try a different take on this salad?  Try adding one or more of the items below to create your own version.

• Add protein: Top with grilled chicken, shrimp, or salmon for a heartier meal.

• Nuts for crunch: Sprinkle in toasted walnuts, pecans, or almonds.

• Herbs for freshness: A handful of fresh mint or basil leaves adds brightness.

• Make it sweet-savory: Add a drizzle of honey or a few candied pecans for extra contrast.

Kitchen Tips & Notes

• Select figs carefully: They should feel soft but not mushy, with smooth skin and a subtle fragrance.

• Wash gently: Figs bruise easily, so rinse them under cool water and pat dry with a soft towel.

• Slice just before serving: To keep figs looking their best, slice them right before tossing the salad.

• Dress lightly: A little dressing goes a long way—too much can overwhelm the delicate figs.

"Set the Mood"

Late summer is the perfect time to take your meals outside, and this fig salad is made for al fresco dining. Picture a warm afternoon, the table set under a shady tree, a light breeze carrying the scent of the season, and this vibrant salad taking center stage. The juicy figs, crisp cucumbers, and creamy feta create a refreshing bite that feels just right for a leisurely afternoon gathering.

This salad shines as part of a weekend brunch spread—pair it with a basket of warm croissants, a simple quiche, or even a chilled pitcher of sparkling rosé. It also makes a beautiful side for grilled meats and seafood, turning a casual cookout into something a little more elegant. However you serve it, this dish has that effortless charm that makes summer dining feel special without being fussy.

Below are some serving suggestions and pairings to reference.

Serving Suggestions / Pairings

This salad is light, refreshing, and versatile—it can be served as:

• A starter course for a late-summer dinner party.

• A side dish alongside grilled chicken, lamb, or fish.

• A brunch feature, paired with crusty bread and sparkling rosé or iced herbal tea.

• A light lunch, especially when topped with extra protein or served with a grain like farro or quinoa.

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💬 Let’s Chat!

Have you tried this salad? What are your favorite summer salad ingredients? Leave a comment below or tag me on Instagram @SliceofSouthern—I’d love to see how yours turns out!