Easy Peach & Heirloom Tomato Salad with Burrata
Nothing says summer quite like this Easy Peach and Heirloom Tomato Salad. Made with juicy Georgia peaches (we’re a little biased;) ), vibrant heirloom tomatoes, creamy burrata, fragrant basil, and fresh mint. This beautiful and yummy salad celebrates the best produce of the season!
Finished with a generous drizzle of extra virgin olive oil, balsamic glaze, and Lange Pure Flake Sea Salt, every bite is the perfect balance of sweet, savory, creamy, and fresh. Our delicate flakes add a light crunch and enhance the natural flavor of ripe peaches and tomatoes without overpowering them.
This fresh summer-ready recipe will have you running to your local farmers market or harvesting from your own garden asap. The salad comes together in minutes and makes an elegant appetizer, light lunch, or side dish for grilled chicken, steak, seafood, or your favorite summer meals. Enjoy!
Ingredients
2–3 ripe heirloom tomatoes, sliced
3–4 ripe Georgia peaches, sliced
1 cup grape tomatoes, halved
2 balls fresh burrata
Fresh basil leaves
Fresh mint leaves
Premium extra virgin olive oil (we used Kosterina)
Balsamic glaze
Lange Pure Flake Sea Salt, for finishing
Why Finish with Lange Pure Flake Sea Salt?
Simple recipes rely on exceptional ingredients, and the finishing salt makes all the difference.
Lange Pure Flake Sea Salt is crafted to bring out the natural sweetness of fresh fruit, the richness of creamy cheeses, and the vibrant flavor of peak-season vegetables. Its light, crisp flakes dissolve beautifully while adding a delicate crunch that elevates every bite.
Unlike ordinary table salt, flake sea salt creates layers of texture and flavor, making it the perfect finishing touch for salads, grilled vegetables, fresh tomatoes, peaches, burrata, avocado toast, steaks, seafood, and roasted vegetables.
When you use high-quality ingredients, a premium finishing salt helps every flavor shine.
How to Make This Summer Salad
Arrange the sliced heirloom tomatoes and peaches on a serving platter. Scatter the grape tomatoes over the top, then gently tear the burrata into pieces and place throughout the salad.
Finish with fresh basil and mint leaves before drizzling generously with extra virgin olive oil and balsamic glaze. Sprinkle with Lange Pure Flake Sea Salt just before serving to preserve its signature crisp texture.
Serve immediately with grilled sourdough, grilled meats, seafood, or enjoy it as a light summer meal.
Healthy Chocolate Covered Strawberry Popsicles With Flaky Sea Salt
These homemade Chocolate Covered Strawberry Popsicles are everything you love about a chocolate-dipped strawberry transformed into a refreshing frozen summer dessert. Made with organic strawberries, organic whole milk, raw honey, and a crisp magic shell chocolate coating, these easy, healthy strawberry popsicles are finished with our Lange Pure Flake Sea Salt for the perfect sweet-and-salty bite.
Recipe Makes: 6–8 popsicles
Ingredients For the Strawberry Popsicles
1 ½ cups organic whole milk
1 cup organic frozen strawberries
1½ tablespoons raw organic honey
3–5 fresh or frozen organic strawberries, thinly sliced
For the Magic Shell Chocolate Coating
10–12 ounces milk or dark chocolate
2 tablespoons organic coconut oil
To Finish
Instructions
1. Blend the Strawberry Popsicle Base
Add the organic whole milk, frozen strawberries, and raw honey to a blender. Blend until completely smooth and creamy.
2. Fill the Popsicle Molds
Pour the strawberry mixture into silicone popsicle molds, leaving a little room at the top for expansion.
Press the thinly sliced strawberries into each mold so every bite is filled with real strawberry pieces.
Insert popsicle sticks and freeze for at least 6 hours, or overnight, until completely frozen.
3. Make the Magic Shell Chocolate
Place the milk or dark chocolate and coconut oil in a stainless steal pan or over a double boiler. Melt together, stirring until smooth. The coconut oil creates a thin, crisp chocolate shell that hardens almost instantly when it touches the frozen popsicles.
Pour the melted chocolate into a tall glass or narrow jar to make dipping easier.
4. Dip and Finish
Remove each popsicle from its mold and immediately dip it into the melted chocolate until fully coated.
Before the chocolate sets, generously sprinkle with Lange Pure Flake Sea Salt.
Place the finished popsicles on a parchment-lined baking sheet and enjoy immediately, or return them to the freezer for 10–15 minutes before serving.
Whether you're looking for an easy frozen treat, a healthier homemade popsicle recipe, or a beautiful summer dessert to share, these Chocolate Covered Strawberry Popsicles with Flaky Sea Salt are guaranteed to become a favorite. Enjoy!
Recipe by: Lange Salt Co.
The Cast Iron Chocolate Chip Skillet Cookie
This oh-so-delicious Chocolate Chip Skillet Cookie is everything you want in a bakery-style dessert: crispy golden edges, a soft and gooey molten center, pools of melted chocolate, and the perfect finishing touch of Lange Pure Flake Sea Salt. Baked in a Smithey No. 12 Cast Iron Skillet, this easy skillet cookie recipe delivers rich flavor, beautiful texture, and a show-stopping presentation for any gathering.
Whether you're searching for the best chocolate chip skillet cookie recipe, a cast iron dessert recipe, or a gourmet sea salt cookie, this one checks every single box. For a beautiful presentation, let the skillet cool and serve directly from the skillet.
Ingredients
Dry Ingredients
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon Lange Kosher Salt
Wet Ingredients
1 cup unsalted butter, softened and slightly cooled
¾ cup brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
Chocolate
2 cups semi-sweet chocolate chunks
½ cup dark chocolate chunks
Finishing
A generous sprinkle of Lange Pure Flake Sea Salt
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F.
Place your Smithey No. 12 Cast Iron Skillet in the oven while it preheats for a few minutes to warm slightly.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
Flour
Baking soda
Lange Kosher Salt
Set aside.
Step 3: Cream Butter and Sugars
In a large mixing bowl, beat together with a mixer:
Butter
Brown sugar
Granulated sugar
Mix until light and fluffy, about 2 minutes.
Step 4: Add Eggs and Vanilla
Add eggs one at a time.
Mix in vanilla extract until fully incorporated.
Step 5: Combine
Gradually add the dry ingredients to the wet ingredients.
Mix just until combined.
Fold in the chocolate chunks.
Step 6: Transfer to Skillet
Lightly butter your Smithey skillet.
Press the cookie dough evenly into the skillet.
Reserve a handful of chocolate chunks and press them into the top for those beautiful melted chocolate pools.
Step 7: Bake
Bake for 22–28 minutes, baking may vary with different ovens, start checking at 20 minutes.
Edges are golden brown
Center is slightly soft
Chocolate is melted and glossy
The cookie will continue cooking from the residual heat of the cast iron skillet after it comes out of the oven.
Step 8: Finish with Lange Flaky Sea Salt
While the skillet cookie is still warm, generously sprinkle with Lange Pure Flake Sea Salt.
The large flaky crystals add a delicate crunch and enhances the rich chocolate flavor while balancing the sweetness.
Step 9: Serve
Let cool for 10 minutes.
Serve warm directly from the skillet with:
Vanilla bean ice cream
Fresh whipped cream
Caramel drizzle
Fresh strawberries
The Secret to the Best Chocolate Chip Skillet Cookie
The combination of our Lange Kosher Salt in the dough and Lange Pure Flake Sea Salt on top creates layers of flavor that elevate this cast iron skillet cookie from good to unforgettable.
Lange Kosher Salt seasons the dough from within, while Lange Pure Flake Sea Salt provides a delicate crunch and bursts of clean salt flavor that enhance every bite of chocolate. The perfect combination of sweet and salty!
Recipe by: Lange Salt Company
Skillet Blistered Tomatoes On The Vine
There is something magical about the way cast iron ( Smithey’s No. 12 Skillet is our favorite ) transforms simple ingredients. A cluster of ripe tomatoes, still attached to the vine, becomes sweet, jammy, and deeply flavorful as their skins blister and char. Finished with Lange Flaky Sea Salt, this dish is a reminder that great cooking often requires very little-just quality ingredients and thoughtful craftsmanship.
Ingredients
2 large cluster vine-ripened tomatoes
1–2 tablespoons extra virgin olive oil
2 cloves garlic, lightly crushed or chopped
A few sprigs fresh thyme or basil if desired
Freshly cracked black pepper
Method
Preheat your Smithey 12" skillet over medium-high heat until hot.
Add the olive oil, garlic, and herbs, allowing them to gently infuse the oil for about 30 seconds. Carefully place the tomatoes, still attached to the vine, into the skillet.
Allow the tomatoes to cook undisturbed for 2–3 minutes. As the skins begin to blister and char, rotate the vine occasionally, letting each side make contact with the hot cast iron. Continue cooking for another 3–5 minutes, until the tomatoes are softened, lightly caramelized, and beginning to release their sweet juices.
Remove from the heat and finish generously with Lange Flaky Sea Salt and freshly cracked black pepper.
Serve warm, directly from the skillet, with grilled sourdough, fresh burrata, roasted fish, or simply as they are.
A Simple Finishing Touch
The beauty of this dish lies in its simplicity. The Smithey skillet develops deep flavor through gentle blistering and caramelization, while a final sprinkle of Lange Flaky Sea Salt adds delicate crunch and enhances the tomatoes' natural sweetness. Simple ingredients, thoughtfully crafted, coming together exactly as they should.
Smithey No. 12 Skillet, Skillet Blistered Tomatoes Recipe finished with Lange Salt Co. Pure Flake Sea Salt
Smithey’s No. 12 Skillet, Lange Pure Flake Sea Salt
Nature’s Gatorade Sweetwater Citrus
Hot days call for better hydration. Skip the dyes and mystery ingredients and try our Sweetwater Citrus homemade Gatorade replacement. It’s the perfect balance of sweet and salty-refreshing, delicious, and made with clean and simple ingredients.
Ingredients
2 cups cold water
Juice of 2 oranges
Juice of 1 lemon
1-2 tbsp raw honey
A generous sprinkle of Lange Pure Flake Sea Salt
Sprig of fresh mint leaves
Instructions
Squeeze the oranges and lemon into a glass jar
Add water, raw honey and Lange Pure Flake Sea Salt
Stir well or shake until everything dissolves
Serve of ice with a fresh sprig of mint leaves and a slice of orange or lemon wedge
Enjoy!
Nature’s Gatorade- Sweetwater Citrus
Recipe by Lange Salt Co.
Summer Citrus Salad
Ingredients
2 cara cara oranges
2 navel oranges
1 grapefruit
1 pomegranate
1/3 cup pistachios, shelled and roughly chopped
A small handful of fresh mint leaves
For the dressing
2 tbsp raw honey
3 tbsp olive oil
1 tbsp red wine vinegar
Juice from one orange
Instructions
Prep the citrus and Pomegranate
Peel all the citrus, cutting both ends off and using a rounded motion with pairing knife to remove peel and as much of the white pith as possible. Slice into rounds. Arrange on a serving platter, slightly overlapping. Slice off the top (crown) of the pomegranate using a sharp knife. You’ll start to see the sections inside. Score the skin, looking for natural ridges running from top to bottom. Gently cut along those ridges, making 4-6 shallow cuts. Break apart the fruit over a bowl and gently pull it apart into sections using your hands. Hold a section cut-side down and tap the back firmly with a spoon so the seeds fall out. Sprinkle over citrus to add color to the citrus salad.
Make the dressing
In a. small bowl, whisk together the honey, olive oil, red wine vinegar, and fresh orange juice until emulsified. Taste and adjust.
Assemble the salad
Tear or slightly chiffonade the mint leaves and sprinkle over the salad. Add handful of shelled pistachios for added texture. Finish with a generous pinch of Lange Pure Flake Sea Salt. Enjoy!
Honey-Glazed Roasted Rainbow Carrots
Ingredients
1 lb rainbow carrots, peeled
3 tbsp olive oil
2 tbsp raw honey
½ tsp lemon pepper
Finish
Instructions
Preheat Oven
Set to 400°F. Line baking seet with non bleached parchment paper.
Prep the carrots
Peel all the carrots and top them and leave them whole, leaving a small amount of green for colorful appearance.
Make the glaze
Mix olive oil and honey. Drizzle onto carrots.
Season
Sprinkle on Lemon Pepper
Roast
Arrange carrots in a single layer on tray. Roast 20-25 minutes, until tender and caramelized.
Finish
Transfer to serving platter. While still warm, finish generously with Lange Pure Flake Sea Salt
Enjoy!
By Lange Salt Co.
Salted Berry Spritzer Mocktail
Lange Salt Co’s Salted Berry Spritzer
Ingredients
-3-5 fresh strawberries, muddled
-4 oz apple juice
-1-2 tbsp maple syrup
-1-2 tbsp freshly squeezed lemon juice
-sparkling water (to top)
-ice
-Lange Salt Co. Pure Flake Sea Salt (for rim)
-fresh mint leaves (for garnish)
-extra strawberry (for garnish)
Instructions
Prepare the glass
Rub a lemon wedge around the rim of your glass, then dip glass into Lange Salt Co’s Pure Flake Sea Salt to create a salted rim.
Muddle the strawberries
Add the fresh strawberries to your glass. Muddle the strawberries in your glass gently until juicy and broken-down to your liking. Set glass aside.
Mix the base
Add apple juice, fresh squeezed lemon juice, and maple syrup to a shaker. Shake well.
Add ice
Fill your prepared glass with desired amount of ice cubes.
Pour and top
Pour mixed juices directly into your glass. Top with your favorite sparkling water.
Garnish and serve
Skewer sliced strawberries and mint leaves onto a cocktail pick to garnish your Salted Berry Spritzer. Add an additional sprig of mint to top it off!
Lange Salt Co.’s Salted Berry Spritzer
Recipe by Lange Salt Co.
Lange Salt Co.’s Simply Easy Rosemary Focaccia Sea Salt Bread
Lange Salt Co.’s Simply Easy Rosemary Focaccia Sea Salt Bread
A simple, slow-risen focaccia baked with our signature Lange Salt Co. Pure Kosher Sea Salt and topped with fresh rosemary and finally finished with Lange Salt Co.’s Pure Flake Sea Salt. This ridiculously delicious recipe is perfect even for the most kitchen-challenged home cook. It’s practically foolproof — and everyone will think it came straight from a restaurant.
Ingredients
2 cups organic flour
1 cup boiling water mixed with 1 cup room temperature water
2 teaspoons Lange Salt Co.’s Pure Kosher Sea Salt
2 ¼ teaspoons instant yeast
Olive oil (for drizzling and pans)
Fresh rosemary, chopped
Lange Salt Co. Pure Flake Sea Salt (for topping and finishing)
Instructions
1. In a large bowl, combine the organic flour, instant yeast, and Lange Salt Co. Pure Kosher salt. Mix well to evenly distribute.
Add the water and stir until fully combined and a sticky dough forms.
2. First Rise (24 Hours)
Drizzle the top of the dough lightly with olive oil. Cover the bowl tightly.
Place in the refrigerator and let rise for up to 24 hours.
3. Rest at Room Temperature
Remove the dough from the refrigerator and let it rest on the counter for 2 hours.
4. Line two 9-inch glass baking dishes with unbleached parchment paper.
Add 2 teaspoons of olive oil to each dish.
Divide the dough in half and place one portion into each prepared dish.
5. Lightly oil your fingers and gently dimple all of the dough.
Drizzle the tops with additional olive oil.
Sprinkle generously with fresh rosemary and Lange Salt Co.’s Pure Flake Sea Salt.
6. Preheat oven to 425°F
Bake for 30 minutes, starting to check at 20 minutes. The focaccia should be golden brown on top.
7..Remove from the oven and immediately sprinkle with additional Lange Salt Co.’s Pure Flake Sea Salt to finish.
Let cool slightly before serving. Enjoy warm or at room temperature.
Lange Salt Co.’s Simply Easy Rosemary Focaccia Sea Salt Bread
Lange Salt Co’s Simply Easy Rosemary Focaccia Sea Salt Bread
Recipe by Lange Salt Co.
Roast Salmon with Citrus Salsa Recipe
Serves: 4
Prep time: 10 minutes
Total time: 30 minutes
Ingredients
Salmon
1 tablespoon olive oil, plus more for the baking sheet
1.5 pounds skin-on salmon fillet
Lange Kosher salt
Salsa
1 medium grapefruit
1 orange ( such as blood orange, cara cara, or naval)
1 avocado, diced
1/4 cup finely diced red onion
1/4 cup fresh cilantro, chopped
1/2- 1 jalapeño, seeded and minced
2 tablespoons olive oil
1/2 teaspoon Lange Pure Flake Sea Salt
Instructions
1.Preheat oven to 425°F with a rack in the center. Grease a rimmed baking sheet with olive oil or line with unbleached parchment paper.
2. Pat the salmon dry on both sides and season all over with the Lange Kosher sea salt. Drizzle with 1 tablespoon olive oil.
3. Roast until the internal temperature measures 125° F, 15 to 20 minutes
4. Meanwhile, make the salsa. Using a paring knife, remove the skin and white pith from the grapefruit and orange and divide into sections, then dice, into 1/4 inch pieces. Place in medium bowl.
5. Add the avocado, onion, cilantro, jalapeño, olive oil. Stir to combine.
6. Transfer the salmon to serving platter and top with the salsa, finish recipe by topping with Lange Salt Co. Pure Flake finishing sea salt.
Enjoy!
Roast Salmon with Citrus Salsa, finished with Lange Salt Co. Pure Flake Sea Salt
Posted by: Lange Salt. Co