Catholic Feast Day Recipes: The Transfiguration of Our Lord, August 6th

August 6: The Transfiguration of Our Lord Jesus Christ

Matthew 17:1-9

1 And after six days Jesus took with him Peter and James and John his brother, and led them up a high mountain apart. 2 And he was transfigured before them, and his face shone like the sun, and his garments became white as light. 3 And behold, there appeared to them Moses and Elijah, talking with him. 4 And Peter said to Jesus, “Lord, it is well that we are here; if you wish, I will make three booths here, one for you and one for Moses and one for Elijah.” 5 He was still speaking, when lo, a bright cloud overshadowed them, and a voice from the cloud said, “This is my beloved Son, with whom I am well pleased; listen to him.” 6 When the disciples heard this, they fell on their faces, and were filled with awe. 7 But Jesus came and touched them, saying, “Rise, and have no fear.” 8 And when they lifted up their eyes, they saw no one but Jesus only. 9 And as they were coming down the mountain, Jesus commanded them, “Tell no one the vision, until the Son of man is raised from the dead.”

Instituted universally by Pope Callistus III in 1457 to mark the Christian victory at Belgrade over the Turks, it highlights Christ’s divinity and the promise of glorified resurrection. 

—

Celebrate the Feast of the Transfiguration of Our Lord on August 6th with this flavourful and easy to prepare summer salad feast day recipe, perfect for sharing with friends and family.  Enjoy recipes like this for every feast from the pre-1955 traditional Roman Catholic Calendar as part of our ‘Feasting with the Saints‘ annual recipe collection.

Grape and Walnut Salad

Prep Time: 15 min
Servings: 4
Cuisine: Mediterranean
Dish: Lunch  

Ingredients:  

• 2 cups red grapes (halved)
• 1 cup walnuts (toasted)  
• 2 cups arugula  
• ¼ cup gorgonzola cheese (crumbled)  
• 2 tbsp olive oil  
• 1 tbsp balsamic vinegar  
• 1 tsp honey  
• Salt, pepper to taste

Instructions:

Begin by toasting the walnuts in a dry skillet over medium heat for 3–5 minutes, stirring occasionally until fragrant and lightly browned, their warmth evoking the divine light of the Transfiguration. In a large bowl, combine the halved red grapes, fresh arugula, and crumbled gorgonzola, creating a vibrant salad that mirrors the radiant glory witnessed on Mount Tabor. Add the cooled walnuts for a satisfying crunch, tying the dish to the harvest season. In a small bowl, whisk together the olive oil, balsamic vinegar, and honey until smooth, then season with a pinch of salt and pepper to enhance the flavors. Drizzle this dressing over the salad, tossing gently to ensure every ingredient is lightly coated, allowing the sweet grapes and tangy cheese to harmonize with the earthy walnuts. Serve immediately.

Find more new favourite feast day recipes to celebrate liturgical living for every feast day from the pre-1955 calendar (and discover the fascinating stories of the saints in the process) with our monthly recipe booklets.