Whenever I am entertaining friends, I like having a few reliable dishes that don’t require planning ahead or a long list of ingredients. My only rule is that they should offer a nice mix of textures and tastes, like something creamy, something tangy, something fresh, and a little crunch in there too.

Oh, and the food photographer in me wants it to be as colorful as possible.

This simple smoked salmon board checks all those boxes. It is less about exact measurements and more about how you place each ingredient so the whole board feels balanced. Over the years of working with food, I have learned that a few small choices can make something simple look thoughtful on the table. 

My hope is that this guide gives you enough structure to feel confident, while still letting you make it your own.

Ingredients You’ll Need for a Smoked Salmon Board

Most of the ingredients for this platter are easy to find, and you may already have a few of them in your fridge. The goal here isn’t to follow a strict list but to bring together a mix of textures and colors that complement the main ingredient, smoked salmon. 

I’ll walk you through what I used, along with a few substitution ideas, so you can build a board that fits your taste, budget, and whatever is available at your grocery store:

Smoked Salmon

My top choice for this platter is cold-smoked wild salmon, but farm-raised smoked salmon would also work.

While you are in the smoked salmon aisle, you might also see other packaged salmon labeled as lox, gravlax, or even hot-smoked salmon. I’ve also seen flavored options, where smoked salmon is coated with flavorings like mustard, dill, or other fresh herbs.

What to look for at the store: Use a brand you trust and pay attention to a few qualities:

• The salmon should have a light natural shine, but it shouldn’t look overly oily. Too much oil often means it wasn’t cured properly.
• Check the ingredient list. The highest quality smoked salmon will often list only salmon, salt, and smoke. Avoid brands with added colorings, oils, or long lists of hard-to-pronounce preservatives.

Fresh Produce & Vegetables

For the vegetables, I like to keep things simple and easy to find. The goal is to add color, freshness, and a bit of crunch to balance the salmon.

For this smoked salmon tray, I used sliced Persian cucumbers, cherry tomatoes cut in half, and thinly sliced radishes.

While I personally suggest these everyday vegetables, please keep in mind that there is no set rule here. Feel free to use whatever looks good at the store or what you already have in your fridge.

I also like to use fresh herbs to complement the vegetables and add a pop of fresh color to my smoked seafood platter.

Fresh dill is usually the classic pairing with salmon, but chives or parsley work just as well. Just a small handful scattered around the board is more than enough.

Cheese & Eggs

I like adding a soft, creamy element to my smoked salmon board, like soft cheese and eggs, because their textures and flavors pair well with the salmon’s smoky flavors.

Cheese: When it comes to cheese, I prefer soft varieties like cream cheese, feta, and labneh as they are easier to spread on bread or crackers. 

As you can see in the photos, I served my smoked salmon platter with whipped cream cheese, as it is widely available and easy to just scoop into a small bowl. If you want a more flavorful soft cheese, you can pick up a tub of Boursin. 

If you are serving this as an appetizer during the holidays, creme fraiche or mascarpone can be a luxurious addition to your board.

Alternatively, if you want to take things up a notch, you can whip up a batch of my Whipped Feta or even my copycat version of CAVA’s Feta Dip.

Eggs: Hard-boiled eggs are traditional, but soft-boiled eggs work just as well if you like a creamier center. I like to cut them in half, but you can also slice them depending on how you plan to arrange them on your board.

Pickled & Briny Add-Ons

I always include at least one pickled or briny element on my smoked salmon board. The acidity helps cut through the richness of smoked salmon and cream cheese, offering yet another layer of texture and flavor.

• Capers, pickled onions, olives, or marinated artichokes: Any of these will work. Capers are the classic choice, but pickled red onions add a pretty color, and marinated artichokes bring a Mediterranean touch that pairs surprisingly well with salmon. You can pick one or mix a couple together, depending on what you have on hand.
• Red onion: Thinly sliced red onion is a common pairing with salmon, but if you don’t love raw onion, you can place scallions in a small bowl or leave them out completely.

Breads & Crackers

I like offering a mix of breads and crackers so guests can build their bites however they like. Feel free to choose two or three options that you enjoy. Really, anything sturdy enough to spread with whipped cream cheese and hold the salmon and toppings will work.

You don’t need a large variety, but having a few different textures makes the board feel more elevated.

• Bagels and bread: Mini bagels are always a hit, especially when you include plain, everything, or sesame. Thinly sliced and lightly toasted French baguette or rye bread are great options as well.
• Crackers: I usually include a few types. Bagel chips (I love the ones from Stacy’s), assorted crackers, or even pita chips work well. If you or your guests need gluten-free options, my Homemade Seed Crackers are a perfect choice, or get your favorite gluten-free cracker from the store.

Drinks & Wine Pairings (Optional)

I think we can all agree that you can’t serve a smoked fish platter like this without serving some drinks. It is optional, but below are a few of my favorites:

• Dry white wine: A chilled Sauvignon Blanc or Pinot Grigio works beautifully. Both cut through the richness of the salmon without overpowering it.
• Sparkling wine: Prosecco or Champagne are great options for a celebratory Mother’s Day brunch or a Christmas holiday gathering.
• Non-alcoholic: Sparkling water with a slice of lemon or lime is my go-to, but any citrusy or herbal sparkling drink works well here.

How to Assemble a Smoked Salmon Platter

Think of these steps as a little guidance rather than strict rules. There is no right or wrong way here; these steps are mainly to help you keep everything looking balanced.

Here’s how I usually put the platter together so it feels thoughtfully arranged:

Step 1 – Start with the bowls: Begin by placing the whipped cream cheese in a medium bowl and the capers in a small one, then set them on your platter. I like to place the smaller bowl just to the right and slightly under the cream cheese, so it doesn’t feel crowded. 

Starting with the bowls will give you anchor points, which makes it easier to fill in the rest of the platter without everything sliding around. It also adds height, making the board feel more styled and intentional.

Step 2 – Add the salmon: Arrange the salmon in loose folds or ribbons on each side of the bowls, slightly off-center. I like to set them so that each piece is visible (rather than on top of each other), so your guests can easily serve themselves.

Keep in mind that we are not aiming for perfection here. Try to leave a little space around the edges to make room for the vegetables and keep the platter from looking too packed. 

Step 3 – Layer in the vegetables: Tuck the cucumber slices, cherry tomatoes, radishes, olives, and red onions around the salmon. Think about color as you go. If you place two vegetables of the same color side by side, swap one with something with a different color or texture.

This simple trick keeps the platter from looking flat and makes it feel brighter without needing more ingredients. 

Step 4 – Add the eggs: Scatter the halved eggs on both ends of the platter. Drizzle them with olive oil and sprinkle with Everything but the Bagel seasoning (or simple salt and black pepper) so that they are properly seasoned.

Step 5 – Finish with lemon and herbs and serve: Tuck in a few lemon wedges and sprigs of fresh dill to complete the whole platter. Lastly, serve the platter with toasted baguette slices or your favorite crackers on the side so everyone can build their own bites.

Make-Ahead Instructions and Storing Leftovers

How to make ahead: If you want to make this smoked salmon platter ahead of time, you can prepare most of it a few hours in advance, which is especially helpful if you’re hosting. Simply:

• Prep all the components: Slice the vegetables, boil the eggs, and gather the pickled items in advance. Arrange everything on the platter, then cover it tightly with plastic wrap and refrigerate.
• Add the salmon right before serving: I like to open the smoked salmon at the very last minute before serving so it stays fresh.

How to store leftovers: If you have leftovers, store each component in separate airtight containers. 

Smoked salmon is perishable, so aim to eat it within 24 hours. The vegetables, herbs, and pickled items usually last a bit longer, but I prefer consuming everything within a day or two.

How to use leftover salmon: Leftover salmon (and vegetables) is great to add into eggs, into a simple green salad, or tucked into a wrap for an easy lunch the next day so nothing is wasted.

Growing up in the Mediterranean, the first thing you learn is that vegetables are never an afterthought. Most meals are actually planned around them, and this recipe is a perfect example of that. 

Everyday ingredients like rainbow carrots (naturally sweet, inexpensive, and beautiful when roasted) become the star of the plate when paired with harissa, the North African chili paste I turn to often in my cooking. 

And of course, we can’t forget the whipped feta, the creamy and tangy spread that social media has made famous for good reason.

I tested this dish several times to ensure the steps are clear and the cleanup is minimal. Ready in about 50 minutes from start to finish, the result is a side that looks stunning on the table but comes together with ease. It is such a great recipe to serve as part of a holiday spread, alongside a weeknight meal, or even as an appetizer on a mezze platter.

Ingredients You’ll Need

This recipe has three main components: the creamy whipped feta, the roasted harissa carrots, and the assembly finished with a honey drizzle.

Below, I am sharing some helpful notes on ingredients from my recipe testing. You can find the exact measurements in the recipe card below.

For the Carrots:

Carrots: I love using rainbow carrots here because they’re colorful, and when they get roasted, they become slightly caramelized, which pairs beautifully with harissa. 

However, any carrots you have on hand would work. The important thing is to choose ones that are similar in size so they roast evenly. 

Before roasting, I like to give them a good scrub and peel them for a smoother texture, although this step is optional. I usually grab about two to three bunches for this recipe, and if any are very thick, I slice them in half lengthwise.

Harissa: You can go a few different routes here:

• You can make your own harissa sauce, which allows you to control the spice levels, and let’s face it, it is better than anything you’ll find at the store. 
• If you have harissa seasoning in your pantry, you can make a quick harissa paste from powder, or make homemade harissa powder. 
• You can purchase store-bought harissa. Trader Joe’s has a good one, and my go-to is New York Shuk Harissa, which you can grab online.

Honey: This is a key ingredient in this recipe, so don’t skip it. It helps caramelize the carrots and tames the spiciness of harissa. If you don’t have honey on hand, you can substitute it with maple syrup or agave syrup.

Garnishes: Here is where you can mix it up and make this recipe your own. The toppings are what take these harissa-glazed carrots to the next level. Here are my favorites:

• Drizzles: I am using honey because the sweet and spicy combo is unbeatable. You can also try maple syrup for a deeper sweetness or opt for tahini lemon sauce for a savory flavor.
• Nuts: My go-to is pistachios, but almonds, cashews, or even toasted pine nuts would be delicious. If you can, toast them slightly in a pan to enhance their flavor.
• Fresh Herbs: I opted for parsley, but you can use any herb you love, such as dill, cilantro, or mint. You can even use the carrot tops; just wash and dry them thoroughly before chopping them finely.
• Optional: During the holiday season, I also use a handful of pomegranate seeds to add a pop of color.

For the Whipped Feta: 

For the creamiest base, start with a block of feta packed in brine rather than the pre-crumbled kind. And for the yogurt, choose plain, unsweetened whole milk Greek yogurt for the creamiest texture. 

You’ll find the full whipped feta ingredients in the recipe card below. For more tips, steps, and variations, check out my full Whipped Feta Recipe post. 

Alternatively, you can use Cava’s Feta Sauce or my Tahini Yogurt Sauce as a spread; both will provide a similar creamy base.

How to Make Harissa Carrots

The beauty of this recipe is that most of the work happens in the oven. While the carrots roast and caramelize, you whip the feta and prep the toppings. 

Step 1 – Prep the pan: Set your oven to 400°F (204°C) and line a large sheet pan with parchment paper for easy cleanup. 

I know some people recommend against using parchment paper to achieve the most browning, especially when roasting root vegetables like carrots. I prefer to use it to make the clean up easier, but you can go either way.

Step 2 – Make the marinade & coat: In a small bowl, whisk together the olive oil, harissa, honey, and lemon zest. Always taste the mixture before adding any seasoning, especially if you are using a store-bought harissa. 

Add the carrots and toss until fully coated. I like to use my hands here to really work the marinade into all the nooks and crannies, but a pastry brush can also be used.

Step 3 – Roast: Arrange the carrots in a single layer on the sheet pan, leaving a little space between each one so they bake and caramelize instead of steaming. 

Roast the carrots for about 30 minutes, flipping them halfway through, until caramelized and tender in the center. If your carrots are on the thinner side, start checking around the 25-minute mark.

Step 4 – Make the whipped feta: While the carrots are roasting, break the feta into chunks and add it to a food processor along with the Greek yogurt and lemon zest. 

Pulse it a few times, and then as the food processor is running, slowly drizzle in olive oil until smooth and creamy, scraping the sides as needed. Blend for about 40-45 seconds, until smooth, to maintain a thick and spreadable consistency.

Step 5 – Assemble and Garnish: Once the harissa carrots are done, let them cool for 10 minutes so that when you add them on top of the feta cheese spread, they don’t melt.

Spread the whipped feta onto a large serving platter, arrange the carrots on top, drizzle with honey, and sprinkle with pistachios and parsley.

How to Make Ahead, Store, and Reheat

One of my favorite things about this honey harissa carrot recipe is that it can be served hot from the oven, made ahead, and enjoyed chilled. Not to mention, they store well in the refrigerator for later use.

Make Ahead: You can roast the carrots and make the whipped feta up to a day in advance. Store them separately or assemble them right away so the dish is ready to serve as soon as you need it. 

Storage: Store the leftovers in an airtight container in the refrigerator for up to 2-3 days. The whipped feta may firm up slightly as it chills, so take it out of the fridge 10 minutes before serving to allow it to become creamier. 

Reheating: When it comes to reheating, I do not recommend heating the whipped feta. However, you can reheat the carrots in a 325°F (163°C) oven for about 8-10 minutes, or until they are heated through. Then, reassemble the recipe as written.

Expert Tips for Best Results

While this harissa-roasted carrot recipe is quite simple to put together, here are a few things I learned during my recipe testing:

• Pick similar-sized carrots: Choose carrots that are roughly the same size so they roast evenly. If some are very thick, cut them in half lengthwise so everything bakes at the same rate.
• Taste before salting: Some harissa brands are saltier than others, so always give the marinade a quick taste before seasoning to avoid over-salting the carrots.
• Flip halfway: Give the carrots a quick toss and turn them halfway through roasting so they caramelize evenly and don’t burn on one side.
• Let them cool slightly: Let the carrots sit for 10 minutes before serving to prevent the whipped feta from getting melty and soggy.
• Loosen thick harissa: Harissa paste can vary in thickness, so if yours is very thick, whisk in a splash of olive oil to loosen it and help coat the carrots more evenly.

Serving Suggestions

While you can enjoy these carrots straight from the oven, they are even better when paired with a full meal. Here are a few of my favorite ways to serve them:

• Make It a Harissa Dinner: Pair the carrots with other harissa recipes, such as my Harissa Salmon or Harissa Honey Chicken, for a complete Mediterranean-inspired meal.
• Build a Vegetarian Plate: Add a simple grain and salad to make it a filling, meatless meal. I like to serve it with some cooked Quinoa or Brown Jasmine Rice with a crisp green salad, such as my Spring Mix Salad.
• Part of a Mezze Spread: Serve these carrots as one of the dishes on a mezze platter alongside Mediterranean Hummus, Baba Ganoush, and Muhammara, and warm Homemade Pita Bread or Lavash Bread for an easy, shareable appetizer spread.

FAQs

More Harissa Recipes to Try

When I have harissa on hand, I find myself adding it to everything from roasted vegetables to grain bowls. If you want more ways to use harissa, here are a few of my favorites:

• My Harissa Dressing is a bright and spicy five-minute dressing that I drizzle over salads, grain bowls, grilled meats, and even roasted veggies.
• For dinner, my BBQ Harissa Chicken is smoky, juicy, and takes just twenty minutes of hands-on time. And if you prefer a recipe that requires no grilling, then I suggest my Harissa Honey Chicken, which caramelizes beautifully in the oven for the perfect sweet-and-spicy bite.

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Harissa Roasted Carrots Recipe

These rainbow carrots are roasted with harissa until caramelized, then served over creamy whipped feta and topped with honey, pistachios, and fresh herbs.

Course Vegetarian Side Dish

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 306kcal

Author Aysegul Sanford

Ingredients

For The Harissa Carrots

• 2 lbs rainbow carrots (18-20 carrots) ~ 20 oz, scrubbed and peeled
• 2 tablespoons extra virgin olive oil
• 2 tablespoons harissa
• 1 tablespoon honey plus more to drizzle on top
• 1 teaspoon lemon zest from one lemon
• ½ teaspoon kosher salt optional – add after tasting harissa first
• ¼ teaspoon black pepper

For The Whipped Feta

• 8 ounces feta whole block
• ½ cup Greek yogurt whole milk / unsweetened
• 1 teaspoon Zest of a lemon
• 2 tablespoons extra virgin olive oil

As Garnish

• 2 tablespoons honey
• 2 tablespoons pistachios roughly chopped
• 1 tablespoon fresh parsley chopped

US Customary – Metric

Instructions

• Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper and set aside.
• In a large bowl, whisk together olive oil, harissa, honey, and lemon zest. Taste for seasoning and season with salt if necessary.
  
• Add the carrots to the prepared sheet pan and spread the harissa mixture evenly, ensuring the carrots are fully coated with the mixture. Spread them on a single layer.
• Roast for 30-35 minutes, flipping them halfway through to ensure even roasting.
• Remove from the oven and let them cool down for 10 minutes.
  
• While carrots are roasting, make the whipped feta. Break the feta into large chunks and place it in the bowl of a food processor fitted with the metal blade, along with Greek yogurt and lemon zest.
• Pulse a few times to mix, and then turn the machine on and drizzle the olive oil over the tube. Let it run for 40-45 seconds, stopping once or twice to scrape the sides of the bowl to ensure even mixing.
• Grab a large serving plate, spread the bottom with whipped feta cheese, and then transfer the now-slightly cooled harissa carrots on top.
  
• Drizzle with 1-2 tablespoons of honey and garnish with pistachios and parsley.

Video

Notes

• Yields: This recipe yields enough harissa carrots to serve 6 people, with approximately 3 carrots per serving, depending on the size of the carrots used. The nutritional values are per serving and include the calories coming from whipped feta.
• Carrots: While I roasted the carrots whole, you can cut them into 1 1/2- to 2-inch chunks and roast them that way.
• Spread at the bottom: Whipped feta is optional here, and you can serve the harissa carrots by themselves if you prefer. Alternatively, my yogurt tahini sauce would be a great option as a spread.
• Storage: Leftovers can be placed in an airtight container and kept in the fridge for 3-4 days.

Nutrition

Calories: 306kcal | Carbohydrates: 27g | Protein: 9g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.002g | Cholesterol: 34mg | Sodium: 803mg | Potassium: 588mg | Fiber: 5g | Sugar: 17g | Vitamin A: 25521IU | Vitamin C: 12mg | Calcium: 261mg | Iron: 1mg

Whenever I have friends over, I like to go beyond the usual meat-and-cheese plate and put together a spread that feels a little more Mediterranean and creative without being complicated. 

Over the years, I’ve built a few go-to menus that always get oohs and aahs, and after this whipped feta cheese recipe took off on social media last year, I added this version to the mix. Now I get the same question every time: “Is the recipe on the blog?“

It’s popular for a reason: it’s incredibly versatile. Serve it as a cheese dip, spread it under roasted vegetables, or thin it into a sauce; top with savory herbs and spices or go sweet with honey and nuts. 

Think of this creamy feta recipe as a simple base you can dress up a dozen ways. After months of testing, I’ve dialed in the texture so it delivers every time.

Ingredients You’ll Need

You only need four main ingredients to make this whipped feta recipe, so choose the best ones you can find, as their flavor really shines through. 

You can find the exact measurements in the recipe card below, but here are some notes from my testing:

Feta Cheese: For the creamiest whipped feta cheese, start with an 8-ounce block of feta packed in brine. You can use either cow’s milk or sheep’s milk feta, but the most important thing is choosing one you like for its flavor, creaminess, and saltiness.

I do not recommend pre-crumbled feta because it often contains caking agents that make the dip grainy. Since we will be blending everything in the food processor, there is no need to buy it pre-crumbled.

Greek Yogurt: Some whipped feta recipes call for cream cheese or sour cream, but I prefer using whole milk unsweetened Greek yogurt for a lighter, tangier base. 

Because it’s thicker and less watery than regular yogurt, it keeps the dip extra creamy while adding a subtle tang. For the best texture, avoid fat-free or 2% yogurt.

Olive Oil: Use your favorite extra virgin olive oil. It doesn’t have to be fancy or expensive, just something you like, since the flavor really shines through.

Lemon zest: Adding a little lemon zest brightens the dip, brings fresh aromatics, and adds a bit of tang.

Optional Add-Ins: I wanted to make this recipe with minimal ingredients, so it is quick and easy to put together. However, if you’d like, you can also add a clove of fresh or roasted garlic for a mild garlic flavor and a squeeze of lemon juice for a bit more tangy flavor.

How to Make Whipped Feta Cheese

Whipped feta comes together in just minutes, and the key is blending it just enough to achieve a smooth, creamy texture without overblending. Here’s how I do it step by step:

Step 1: Prep the feta: First, drain the brine, pat the block dry to prevent a watery dip, and break it into large chunks. This way, there is no excess moisture, and it can blend smoothly. 

Step 2: Blend: Add the feta, Greek yogurt, and lemon zest to the food processor or blender. Turn on the processor and slowly pour in the olive oil through the feed tube. 

Pouring the olive oil slowly helps the cheese and yogurt emulsify into a silky mixture. If you’re using a high-power blender, blend for a shorter time, as it will thin out more quickly.

Step 3: Scrape halfway through blending: For a smooth and evenly blended whipped feta, stop the machine and scrape the sides with a spatula once or twice during the whipping process.

Doing this also helps with gauging the texture. I thought that 40-45 seconds of blending yielded the perfectly silky and smooth texture, but you can adjust the blending time according to your preference.

Step 4: Serve and garnish: Spoon into a bowl and finish with olive oil and your favorite toppings.

Ways to Customize Whipped Feta with Different Toppings

While this feta spread is perfectly delicious on its own, adding toppings is an easy way to dress it up and make it feel new every time you serve it. Choose a savory or sweet topping below and make it your own:

• Savory Toppings: Sprinkle with fresh parsley, mint, or dill, plus a pinch of sumac, red pepper flakes, black pepper, or Aleppo pepper. You can keep it light, as I did in the photos, or spread it on a platter and layer on more herbs for a dramatic look.
• Sweet Toppings: Drizzle a little honey and a handful of toasted pine nuts or crushed pistachios for a more dessert-like spread.
• Spice Blends: If you prefer a lighter approach, sprinkle it with a pinch of my Mediterranean Seasoning or za’atar for an even more Mediterranean dip. Both bring a subtle herby flavor without overpowering the dip.

Notes from My Kitchen: What I Learned Making This Recipe

After plenty of testing (and a few grainy batches), I’ve figured out what makes whipped feta turn out silky and creamy every time. Here are the tips I wish someone had told me from the start:

• Use a block of feta cheese: A block of feta in brine is creamier and fresher, while pre-crumbled feta often contains caking agents that make the dip too grainy.
• Taste your feta first: Some feta cheese sold at supermarkets can be very salty. Since this dip relies on just a few basic ingredients, it would be hard to mask that, so it is best to taste it before whipping it.
  • Too salty? Place the block in an airtight container with enough water covering it and let it sit in the fridge for a couple of hours or overnight. This helps reduce some of the excess salt.
• Bring to room temperature: If possible, remove your feta from the fridge 5-10 minutes before blending. This is optional, but it will make your dip blend smoother. 
• Food processor or blender: I prefer using a food processor because it allows for easier control over texture and thickness. In contrast, a blender (especially a high-speed blender) blends faster, which may result in a runny creamed feta cheese dip. Therefore, if you are using a blender, pulse and check often instead of running the machine continuously.

How To Serve Whipped Feta

Don’t get me wrong, this is a wonderful appetizer dip served with fresh veggies like radishes, cucumbers, and bell peppers. However, there are many other ways to use it in your daily cooking, especially if you are a fan of Mediterranean cuisine.

Here are some of my go-to ideas:

• Build a Mezze Platter: Serve your freshly made feta yogurt dip alongside other classics, such as Mediterranean Hummus, Tzatziki Sauce, Baba Ganoush, and fresh vegetables, warm Pita Bread, or pita chips.
• Add it to any platter: This recipe is not just for a mezze platter. It is wonderful for any meat, cheese, or even seafood platter. I especially love it in my Smoked Salmon Platter.
• Sandwich or Wrap Spread: Use it as a substitute for mayonnaise or other spreads in your favorite sandwiches and wraps. I love spreading it on lavash bread and then adding some Adana lamb kebab or Chicken Kofta before rolling it into a wrap.
• As a Creamy Base: Spread a generous layer on a plate and top with roasted, grilled, or even air-fried vegetables. I love pairing it with my Harissa Carrots or Grilled Eggplant whenever I want an impressive side dish, or my Air Fryer Beetroot during the holiday season when I need a pop of color on the table.
• With Grilled Meats and Kebabs: Serve it alongside Middle Eastern classics like Shish Tawook, Chicken Shawarma, or Lamb Kebabs for a cool, creamy contrast.
• For Grain Bowls: Add a dollop over any of your Mediterranean bowls as a sauce. It works wonderfully with my CAVA Bowl and Chicken Shawarma Bowl.
• Over toast with Eggs: Spread it on toast and top with fried or poached eggs, or serve it alongside Turkish Eggs for a savory breakfast or brunch.

FAQs

Other Mediterranean Dips and Feta Recipes You Might Like

If you enjoyed this feta Greek yogurt dip, you might also like these other feta-packed and Mediterranean-inspired recipes I make regularly. They’re just as fresh and simple to make:

• If you love that restaurant-style creaminess and sauces, try the cult favorite CAVA Feta recipe. It’s another wonderful dip (or topping) made with feta, roasted onions, jalapenos, and garlic.
• If you want something cozy and baked, my Spinach and Feta Borek has a super crisp dough, melty feta, and is perfect for when you are having people over. 
• And if you are in the mood for something refreshing, my Watermelon Cucumber Salad with cucumber, feta, and fresh mint is perfect for warm weather.

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Whipped Feta Dip Recipe

This quick 5-minute whipped feta dip is made with just 4 simple ingredients. Creamy, tangy, and perfect for spreading or dipping.

Course Appetizer

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 228kcal

Author Aysegul Sanford

Ingredients

• 8 ounces feta cheese whole block (both cow's milk or sheep's milk feta would work)
• ½ cup Greek yogurt unsweetened & whole milk/full fat
• 1 teaspoon Zest of a lemon
• 2 tablespoons extra virgin olive oil plus more for drizzling on top

Optional toppings

• Handful of fresh herbs such as parsley, dill, and mint
• Pinch of Sumac or red pepper flakes

Instructions

• Break the feta into large chunks and place it in the bowl of a food processor fitted with the metal blade.
  
• Add in the Greek yogurt and lemon zest.
• Turn the food processor on. While it is blending, slowly add olive oil through the tube.
• Blend until smooth, no more than 40-45 seconds, stopping halfway through to scrape the sides as needed.
  
• Transfer to a bowl and garnish with fresh herbs. Finish with a light drizzle of olive oil and a sprinkle of sumac or red pepper flakes.

Notes

• Yields: This recipe makes about 1 ½ to 1 ¾ cups whipped feta, ideal for four servings. The nutritional values below are per serving and do not include calories from the optional vegetables and pita bread shown in the pictures.
• Feta: Use a mildly salty block of feta for the best whipped feta recipe.
• Storage: Transfer leftovers to an airtight container and store in the fridge for 3-4 days. Give it a stir before serving.
• Troubleshooting Consistency and Texture: You have two variables to consider here: the amount of yogurt used and the blending time.
  • For a thicker dip, use ½ cup of yogurt, as written in the recipe.
  • For a looser, more sauce-like, spreadable texture, add ¼ cup more (a total of ¾ cup) yogurt.
  • Too grainy? Blend it a bit longer by stopping and scraping the sides a few times.

Nutrition

Calories: 228kcal | Carbohydrates: 3g | Protein: 11g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 52mg | Sodium: 656mg | Potassium: 72mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 308mg | Iron: 0.4mg

What Is Turkish Ezme?

Ezme is a finely chopped Turkish tomato salad or dip that you can make in 10 minutes. Today, I’m sharing my mom’s version, along with the tips I’ve learned from her, to make it authentically spicy or more gentle.

This year, I made it my mission to share some of my favorite kebab recipes, and you simply can’t talk about kebabs without mentioning their ultimate pairing: Turkish ezme. 

Pronounced exactly as it looks, this bright tomato salad (or dip) is one of the most authentic dishes you’ll find alongside kebabs in Turkey.

Often described as a Turkish “salsa” by those trying it for the first time, for those of us who grew up with this simple dish, Turkish ezme is so much more. It’s refreshing, a little spicy, and the perfect companion not only to kebabs but to any grilled meats.

Originating from the regions best known for their kebabs, Gaziantep, Urfa, Adana, and Mardin, Turkish ezme is a staple that’s deeply woven into the kebab tradition. Each region puts its own spin on it; Gaziantep’s version (referred to as Antep Ezme) is usually spicier, while Urfa’s might lean more tomato-forward.

If you’ve ever been to a kebab restaurant, you’ll know what I mean. The moment you order, they don’t ask whether you’d like ezme on the side. They just bring it, often with a side of lavash or pita bread for scooping, along with other staples like cacik (pronounced ja-juk, aka the Turkish cousin of tzatziki) and hummus. It’s part of the ritual, and to me, it’s as essential as the kebab itself.

Traditional Turkish ezme is made with finely chopped onions, ripe tomatoes, and peppers mixed with red pepper paste, lemon juice, and a handful of spices. 

Depending on how it’s prepared, it can be spicy (called Acılı Ezme) or more mild if you remove the seeds of the peppers or cut back on the red pepper flakes.

Ingredients You’ll Need & Why They Matter

The ingredients in Turkish Ezme dip are simple, fresh, and rooted in the flavors of the Eastern Mediterranean. While it uses everyday ingredients, there are some nuances that I’d like to share to ensure your version is as close to the original.

Yellow Onion: Traditional Ezme is made with yellow or white onions. At first, a whole onion may seem like a lot, but once it’s finely chopped and mixed in, it melts into the salad and gives just the right balance. 

While not traditional, red onion would also work, but it would have a slightly sweeter flavor.

Garlic: The authentic version of this Turkish dipping sauce does not use garlic, but my mom always did, so I am following in her footsteps. That small tweak is what makes my family’s version unique. It can be omitted if you are a purist.

Kosher Salt: I use kosher salt not only to flavor the overall ezme but also to soften the chopped onion and garlic. It also helps mellow their sharp, raw flavors.

Tomatoes: Authentic Turkish ezme is traditionally made with tomatoes from the Southeastern region of Turkey. Because of the hot, dry climate, those tomatoes are less juicy than what we often find here in the US.

For the best results, use firm, not overly ripe, tomatoes such as Roma, heirloom, or even cherry tomatoes. Whatever you choose, it’s important to remove the seeds.

Ezme should be juicy enough to scoop up with bread but not watery. If taking the seeds out feels like too much work, you can chop the tomatoes finely and strain them briefly through a fine mesh sieve to get rid of the excess liquid.

In the winter months, when good tomatoes are harder to come by, some people turn to canned whole peeled tomatoes. While that can work in a pinch, I find the taste of fresh tomatoes makes the biggest difference in capturing the true spirit of ezme.

Green Peppers: The authentic recipe uses Turkish sivri biber. The name literally means “pointed pepper,” and that’s exactly what it looks like: long, thin, and tapering to a point. 

Since I cannot get my hands on sivri biber here in the US, I use Anaheim, jalapeno, or serranos as an alternative. I remove seeds to keep the spice levels mild, but if you prefer yours spicy (and want to make an acili ezme recipe, as we say in Turkish), feel free to keep some.

Red Pepper Paste (or Tomato Paste): Red pepper paste is yet another traditional ingredient used in most kebab and meze recipes. I buy mine online. Tukas’s red pepper paste is my favorite. However, tomato paste is a good substitute.

Lemon Juice: Freshly squeezed lemon juice is the best, but if bottled juice is all you have on hand, that would work in a pinch.

Fresh Herbs: I kept the recipe simple and only used fresh parsley, but my mom always added a few tablespoons of chopped fresh mint and dill in addition to parsley. If you are growing your own herbs, this is a fantastic recipe to put them to good use.

Sumac: A sprinkle of sumac is the finishing touch for this Turkish salad. I buy sumac online, but you can find it in the Middle Eastern/Mediterranean section of your grocery store. If you can’t get your hands on it, you can omit it. Your salad will still taste great.

Urfa Chili Pepper (or Aleppo Pepper or Red Pepper Flakes): For a smoky finish, use the traditional Urfa chili (Urfa biber). If you prefer a bit more straightforward, less smoky, bright finish, use Aleppo chili (Pul biber). If you do not have either of those, a pinch of any red pepper flakes you have on hand would also work.

Optional Add Ins:

Classic Turkish ezme is usually made with the ingredients I listed above, but depending on the region and sometimes the creativity of the chef, you will find different variations. The add-ins below are not traditional in every version, but they are wonderful ways to build on the base and make it your own.
Pomegranate Molasses (optional): You’ll often see restaurants finish off this Turkish red sauce with a drizzle of pomegranate molasses, especially if they are serving it as a part of a meze platter. 

While it is an optional ingredient in this recipe, if you are into Mediterranean cooking, I highly recommend investing in a bottle. It provides a unique depth, a fruity tartness that can’t be replicated with just lemon juice.

When shopping for pomegranate molasses, look for a brand that lists only one ingredient: pomegranate concentrate. That way, you’ll get the purest taste without added sugar or preservatives. The one I always buy online is Eastanbul.

Olive Oil: A tablespoon (or two) of olive oil drizzled at the last minute makes it richer. I recommend an extra virgin olive oil that is mild in flavor, such as Garcia de la Cruz.

Walnuts: A close cousin of Turkish ezme is a dish called Gavurdağı Salatası. In some parts of Turkey, it’s common to add a handful of chopped walnuts, which makes the salad richer and adds a pleasant crunch. You can mix them in with the vegetables or simply sprinkle them on top as a garnish.

Pomegranate Seeds: For a beautiful pop of color, a juicy burst of sweet-tart flavor, and a delicate crunch that makes the dish feel even more special, you can add (2 tablespoons) pomegranate seeds.

How to Make Turkish Ezme?

Making this authentic recipe is surprisingly simple, and it all starts with fresh, high-quality ingredients. This Turkish dip gets its signature texture from chopping everything very finely by hand, which gives the salad its unique, crushed consistency. Here is how I make it in my kitchen:

Step 1 – Mince and Soften the Aromatics: On a large cutting board, finely chop the onion and garlic. Sprinkle them with kosher salt and gently knead the mixture with your hands.
Adding the salt not only helps soften the raw onions but also mellow their sharpness. Transfer the mixture to a medium-size mixing bowl.

Step 2 – Add the Fresh Vegetables: Using a sharp knife, carefully remove the seeds from the tomatoes and chop them finely. If you’d rather not fuss with seeding, chop them and give them a quick press through a fine mesh sieve to remove the extra liquid.

Next, remove the seeds from your peppers and chop them as finely as possible. When cutting peppers, I highly recommend wearing gloves if you have them. The oils can cause a burning sensation on your hands and sting really badly if you accidentally touch your eyes.

Transfer the tomatoes and the peppers to the bowl. Some cooks use a food processor for convenience, but I find it’s easy to over-process and end up with more of a puree of vegetables. I think hand chopping is worth the effort, especially if you are looking for the most authentic version of this Turkish red sauce.

Step 3 – Mix in the Flavorings: Stir in the red pepper paste (or tomato paste), lemon juice, chopped parsley, sumac, and Urfa chili flakes (if using).

Step 4 – Thoroughly Combine: Using a large spoon, gently mix everything together until all the ingredients are well incorporated and evenly coated. Don’t rush this step, as ezme should feel like one unified mix, not separate vegetables.

Step 5 – Finish and Serve: You can serve it straight from the bowl, but if you want to do it the way we do it in Turkey, then transfer it to a small to medium-sized oval plate. Drizzle with pomegranate molasses or olive oil (if using) and serve right away, ideally with some warm pita or lavash on the side.

Make Ahead and Storage Tips

Make Ahead: This Turkish dip actually tastes even better after it has rested. I often make it a few hours in advance and let it chill in the fridge so the flavors can deepen and meld.

Keep in mind that the juices will settle as they sit, so you may have to drain them before serving.

Storage: Leftover ezme keeps well for 2-3 days when stored in an airtight container in the refrigerator. Just be sure to give it a good stir before serving, and again, drain the juices as needed.

Freezing: This dish is best when enjoyed fresh, so I do not recommend freezing it as it will lose its signature texture when thawed.

Expert Tips from My Turkish Kitchen

Use a fine mince when chopping by hand: The secret to ezme’s classic texture is how finely everything is chopped. You don’t want big chunks in there. Take your time when chopping; it is part of what makes this recipe so good.

Dealing with excess juice: Earlier, I mentioned removing the seeds from the tomatoes to get the authentic texture that ezme is known for. But if you don’t mind some extra juice, that’s perfectly fine too. It will still taste fresh and delicious.

Using a food processor: My mom would probably turn in her grave if she saw me recommending a food processor when making ezme. Traditionally, everything is chopped by hand, and I still believe that’s the best way to get the right texture. That said, I know it can be a real time-saver, especially if you’re making a big batch.

If you do decide to use one, here’s what I recommend:

• Start with the harder vegetables (onions, garlic, peppers) and chop them finely before adding the softer tomatoes.
• Once you add the tomatoes, use short pulses instead of running the machine continuously. This helps you avoid ending up with a puree and keeps that slightly crushed consistency that makes ezme special.

Make it your own: Once you’ve made the basic recipe I shared below, try creating your version by adding a bit more heat (there is a reason people ask for ‘acili ezme’, the spicy version of this dish) or incorporating some of the optional ingredients I mentioned above.

How to Serve Turkish Ezme (The Ultimate Kebab Side Dish)

Ezme is one of those dishes that goes with almost everything. While it’s a classic alongside kebabs, its fresh, tangy flavor also makes it a great match for other Mediterranean favorites, from grilled meats to mezze platters.

• With Kebabs or Grilled Meats: Ezme is the ultimate side to dishes like Adana Kebab or Chicken Kebab. Its acidity and spice help balance the richness of the meat, which is exactly why it’s such a common pairing in Turkey.
• Part of a Meze Platter: Add it to a Mediterranean-inspired mezze platter alongside hummus, baba ganoush, and muhammara. Don’t forget the lavash, Turkish pide bread, or pita bread (or pita chips) for scooping! This dish is meant for sharing.
• As a Spread or Sandwich Topping: Use leftover ezme as a spread for sandwiches or wraps the next day. It’s especially good on my Grilled Lamb Burgers, adding a bright, tangy kick that makes them even more special.

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Turkish Ezme Recipe

This authentic Turkish Ezme is a refreshing tomato and pepper salad that pairs perfectly with kebabs or grilled meats. Quick, fresh, and versatile. Vegan, no-cook, and gluten-free recipe.

Course Side Dish – Salad

Cuisine Mediterranean

Diet Vegan

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 73kcal

Author Aysegul Sanford

Ingredients

• 1 yellow onion medium size
• 1 clove garlic finely minced
• 1 teaspoon kosher salt
• 4 medium tomatoes
• 2 green peppers Anaheim, jalapeño, or serrano, seeded
• 1 tablespoon Turkish red pepper paste or tomato paste
• 3 tablespoons lemon juice freshly squeezed
• ¼ cup fresh parsley chopped
• 1 tablespoon sumac
• ¼ teaspoon Urfa chili Aleppo pepper, or red pepper flakes (optional)
• 2 tablespoons pomegranate molasses optional

Instructions

• On a large cutting board, finely chop onion and garlic. Sprinkle with kosher salt and knead gently to soften. Transfer to a large bowl.
  
• Remove the seeds of your tomatoes and give them a fine chop. Alternatively, you can chop them first and strain through a fine mesh strainer to remove the juices. Transfer the tomatoes to the bowl.
  
• Chop the seeded peppers finely and add them to the bowl.
• Stir in the red pepper paste, lemon juice, parsley, sumac, and chili flakes (if using). Mix well to combine.
  
• If using, drizzle with pomegranate molasses and serve*.

Notes

• Yields: This recipe makes about 2 to 2 1/2 cups of ezme, which is ideal for serving 4 people. The nutritional values below are per serving.
• Storage: Leftovers will keep well for 2-3 days when stored in an airtight container in the refrigerator.
• *Let it rest before serving: It is optional, but if you have the time, chill it in the fridge for about 30 minutes before serving. This gives the ingredients a chance to mingle and develop deeper flavor. Just keep in mind that it will release some of its juices as it sits, so you may want to spoon out the excess liquid before bringing it to the table.
• Adjusting the spiciness: If you prefer your ezme to be on the milder side, I recommend taking the time to remove all of the seeds of your peppers and avoid using red pepper flakes.

Nutrition

Calories: 73kcal | Carbohydrates: 17g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 624mg | Potassium: 512mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1623IU | Vitamin C: 77mg | Calcium: 34mg | Iron: 1mg

FAQ’s

Other Turkish Salads You Might Like:

If you’re already convinced to make this Turkish ezme salad recipe, you’re already on your way to creating a fantastic feast. Here are a few more fresh and delicious Turkish salad recipes to serve alongside your grilled meats:

• My go-to Turkish summer salad, Piyaz, is A zesty and refreshing salad made with white beans, red onions, tomatoes, and parsley, all tossed in a simple lemon-olive oil dressing. It’s a perfect complement to rich, grilled meats.
• For a simple side salad that will pretty much work with any grilled meat and vegetable, look no further than my Turkish Shepherd Salad.

This post may contain affiliate links. If you purchase through these links, I may earn a small commission, at no additional cost to you.

For years, I avoided this cowboy bean salad anytime I saw it at a potluck or outdoor party. If you’re like me and didn’t grow up eating it, you might agree that some versions can be overly sweet.

Then I came across Dorie Greenspan’s version in her cookbook Everyday Dorie (affiliate link) and decided to give it another shot. To my surprise, it was nothing like what I had tasted before. Her cowboy caviar dressing was perfectly tangy with just a touch of sweetness, balancing out the earthy beans in the best way.

This recipe, sometimes called Texas Caviar, Cowboy Caviar, Cowboy Salad, or even Cowboy Bean Dip, is my take on her version, with a few minor tweaks.

Whatever name you use, it’s one of the easiest dishes to throw together, and it works as a dip, a salad, or a chunky salsa perfect with a side of tortilla chips.

Texas Caviar Ingredients

For a quick overview, find the full list of ingredients in the recipe card below. But for truly foolproof results, here are my top tips as you shop and prep:

The Dressing Ingredients:

Some versions of this recipe use bottled Italian dressing, but I find those to be overly oily and lacking in depth. What makes this Cowboy Caviar dip different is the homemade lime and olive oil dressing. It’s just enough to coat the beans and veggies without weighing them down, adding brightness and balance in every bite.

Here are a couple of helpful ingredient notes as you make the dressing:

Lime zest and lime juice: My version of the Texas Caviar dressing uses both lime zest and fresh lime juice to bring out a bright, tangy flavor. Four tablespoons of lime juice might sound like a lot, but trust me, it’s just the right amount.

If you prefer a milder taste, you can use 2 tablespoons of red wine vinegar and reduce the lime juice to 2 tablespoons.

And just a quick tip: it’s always easier to zest the lime before squeezing it.

Spices: I use a small amount of ground cumin and sweet paprika, following Dorie’s recipe. I think they add a beautiful depth and a welcome punch. Still, if you’re not a fan of either spice, feel free to leave them out.

Sweetener: I almost always reach for natural sweeteners like honey or maple syrup, but granulated sugar works in a pinch if that’s what you have on hand.

Garlic: Whenever I make a salad dressing, I love using fresh garlic. I think the sharp bite and depth of flavor just can’t be replicated. But if you prefer something milder, you can substitute it with 1 teaspoon of garlic powder.

Salad Ingredients:

Beans: I use a combination of black beans and black-eyed peas in my version of this Cowboy Caviar salad. In my opinion, black-eyed peas are pretty much a must in any Texas Caviar dip recipe. You can swap red kidney beans or pinto beans in place of the black beans if you’d like, and you’ll still get the heart of the dish.

Canned beans help keep things quick and easy, but you can absolutely cook them from scratch if that’s your preference.

Just be sure to rinse and dry them well before assembling the salad to avoid extra liquid watering it down.

Corn: In the summer, I love using fresh shucked corn when it’s in season. But if you’re making this at another time of year, frozen (and thawed) or canned (rinsed and drained) corn works just as well.

Onion: I use a combination of finely chopped green onions and red onions because I love the distinct flavors each one adds. You get a mix of color, crunch, and both mild and sharp flavors. If you prefer a milder taste, you can leave out the red onion. Or if you want something with more bite, skip the green and just use red.

Peppers: Most Texas Caviar recipes use a combination of red bell peppers and jalapeño, and for good reason. Each one brings its own unique flavor. If you like a bit of heat, feel free to leave some of the jalapeño seeds in for a touch of spiciness.

Tomatoes: During the summer months, I love using colorful cherry tomatoes for this Texas Caviar dip. But really, any kind of tomato will work. Heirloom, beefsteak, or even regular Roma tomatoes are all good options. Just be sure to cut them into small, bite-sized pieces so they mix easily with the other ingredients.

Avocado: It is optional and not traditional, but I think a ripe avocado makes a great addition, especially if you’re planning to serve this as a dip with chips on the side. Just be sure to cut it into small cubes so it blends in nicely.

Fresh Herbs: I used a handful of finely chopped fresh cilantro leaves, but if you are not a fan, you can use fresh parsley instead.

How To Make Texas Caviar?

Making this recipe takes no more than 15-20 minutes and requires no special equipment. 

Step 1 – Make the Cowboy Caviar Dressing: 

In a mixing bowl, whisk together the olive oil, lime zest, lime juice, ground cumin, paprika, kosher salt, honey, and garlic until fully combined.

Or, if you prefer, add everything to a mason jar, put the lid on, and give it a good shake.

You can also make the dressing a day or two ahead of time to speed things up even more when you’re ready to assemble the dip.

Step 2 – Assemble the salad:

In a large salad bowl, combine the drained and rinsed black beans and black-eyed peas with the corn kernels, scallions, red onion, bell peppers, jalapeños, tomatoes, and chopped cilantro.

If you’re using avocado, I recommend adding it just before serving so it doesn’t brown.

Step 3 – Drizzle and Serve:

Drizzle the dressing over the salad and gently toss to combine, being careful not to break up the beans too much.

This is also a good time to give it a taste and adjust the seasoning if needed.

Make Ahead and Storage Tips:

One of the best things about this Cowboy Salad recipe is that it can be made ahead of time (one or two days). In fact, I recommend it because the extra time allows the flavors to mingle and develop. Here’s how I do it:

• To make ahead:
  Prepare the dressing and chop all the salad ingredients except the avocado. Toss everything together in a large bowl, drizzle with the dressing, cover tightly, and refrigerate. If you’re using avocado, add it just before serving to keep it from browning.
• Storing leftovers:
  Transfer any leftover Cowboy Caviar to an airtight container and keep it in the fridge for up to 5 days. Before serving, give it a good stir and freshen it up with a squeeze of lime juice and a sprinkle of salt if needed.

Cowboy Caviar Variations and Substitutions

Making this Cowboy Caviar dip your own is easy because, let’s face it, this simple recipe is endlessly customizable. Here are a few ideas to get you started:

• Add more veggies: You can pack your Cowboy Caviar with even more fresh vegetables. Try thinly sliced cucumbers, chopped celery, or even finely diced radishes for extra crunch and color.
• Add fruit: I’ve seen versions of this recipe made with sweet fruit like mango or pineapple. It might sound unexpected, but the sweetness pairs nicely with the tangy dressing, adding a refreshing twist, especially when served as a dip with chips.
• Switch up the dressing: While my favorite part of this recipe is the tangy lime dressing, I sometimes change things up with my chili lime vinaigrette, which incorporates chili powder and adds a more Mexican-inspired twist.
• Toss in grains: I love adding a cup of cooked quinoa, wild rice or farro to make it a filling salad especially if I am making this recipe as a part of my weekly meal prep.
• Make it vegan: If you prefer a vegan version, just swap the honey for maple syrup or agave.

What To Serve with Texas Caviar?

It’s no secret that this recipe makes a great side dish or appetizer, whether you’re heading to a summer BBQ, a potluck, or packing lunch for work. But if you’d like to turn it into a full meal, you have plenty of options. Here are a few ideas:

• Grilled Meats and seafood: Serve it alongside grilled chicken, shrimp, or salmon for a light and colorful plate. It’s a perfect match for summer cookouts or easy weeknight dinners.
• With chips on the side: This Cowboy Salsa recipe makes a great appetizer when served with tortilla chips. I like using the scoopable kind, so you can get a little bit of everything in each bite.
• With eggs: Scrambled eggs wrapped in a tortilla with a generous spoonful of Texas Caviar makes an excellent breakfast burrito. It adds freshness, texture, and just the right amount of zing to your morning meal.

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More Delicious Bean Salads You’ll Love

Fan of bean salads? Me too! Here are a few more that you might like:

• My Corn and Black Bean Salad is yet another great alternative to a bean salad that you can serve with chips on the side.
• What makes my Five Bean Salad recipe the best bean salad is the garlicky mustard dressing. Just like this cowboy caviar recipe, it uses a combination of canned beans and some lightly boiled fresh green beans.
• If you have extra black eyed peas, then my Black Eyed Peas Salad is just as fresh and satisfying. Not to mention, it takes 15 minutes to make.

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Texas Caviar Recipe

This Texas Caviar (aka Cowboy Caviar)loaded with black-eyed peas, corn, tomatoes, peppers, and tangy lime dressing makes the best salad, dip, or side dish. Ready in 30 minutes and can be made ahead.

Course Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 192kcal

Author Aysegul Sanford

Ingredients

For The Dressing:

• ¼ cup olive oil
• 1 tablespoon lime zest
• 4 tablespoons lime juice freshly squeezed
• 1 teaspoon ground cumin
• ½ teaspoon paprika sweet or smoked
• ¾ teaspoon kosher salt
• ½ teaspoon honey
• 2 cloves garlic minced

For The Caviar Dip:

• 1 can black beans 15-oz can, drained and rinsed
• 1 can black eyed peas 15-oz can, drained and rinsed
• ½ cup corn kernels frozen (and thawed), canned (and drained) or fresh corn would all work
• 3 scallions both white and green parts are chopped
• ⅓ cup red onion chopped finely or diced
• 1 red bell peppers chopped (approx. 1/2 cup)
• 1 jalapeno pepper seeded and chopped
• ½ cup cherry tomatoes sliced thinly
• ½ avocado ripe – cut into small cubes
• ½ cup fresh cilantro rinsed and chopped

To Serve With (Optional)

• Your favorite hot Sauce
• Tortilla Chips

Instructions

• To make the dressing: Whisk together the olive oil, lime zest, lime juice, ground cumin, smoked paprika, salt, honey and garlic. Set it aside.
  
• For the Texas Caviar dip (or salad): Place, black beans, black eyed peas, corn kernels, scallions, red onion, bell peppers, jalapeno pepper, cherry tomatoes, avocado, and fresh cilantro in a bowl.
  
• Drizzle it with the dressing and give it a gentle toss. Taste for seasoning and add in if necessary.
  
• If preferred, add in a few dashes of your favorite hot sauce and serve with tortilla chips.

Video

Notes

• Yields: This recipe makes about 5-6 cups of Cowboy caviar ideal for serving 6 adults as a side dish. The nutritional values below are per serving and does not include the calories coming from (optional) tortilla chips.
• Make ahead: You can make this recipe up to 2 days in advance. If you go in that direction, add the avocado right before serving to avoid browning.
• Storage: Keep leftovers in an airtight container in the fridge for up to 5 days.
• If you want to go with more of the traditional Italian salad dressing route instead of the lime dressing I used, feel free to use my Italian salad dressing below: ¼ cups extra virgin olive oil
  2 tablespoons white wine vinegar or apple cider vinegar
  1 tablespoon freshly squeezed lemon juice
  1 clove of garlic, minced
  1 teaspoon dried basil
  1/4 teaspoon dried oregano
  ¼ teaspoon crushed red pepper (optional)
  ½ teaspoon Kosher salt (I use Diamond kosher salt)
  ¼ teaspoon ground black pepper

Nutrition

Calories: 192kcal | Carbohydrates: 18g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 326mg | Potassium: 386mg | Fiber: 6g | Sugar: 3g | Vitamin A: 982IU | Vitamin C: 39mg | Calcium: 31mg | Iron: 2mg

Key Ingredients to make Caprese Salad with Burrata

Caprese burrata salad is a cinch to make and requires just a few key ingredients from the grocery store or farmer’s market. You can find the full list of ingredients in the recipe card at the bottom of this post. Below are some helpful tips as you shop for this recipe’s ingredients.

Burrata cheese: Fresh burrata cheese is a soft Italian cheese with a delicate, creamy center, similar in taste and texture to fresh mozzarella. It’s usually sold submerged in water in a tub. Before using it in your salad, take it out of the fridge and let it come closer to room temperature to enhance its flavor and texture. 

Also, drain off any excess liquid before tearing it into pieces.

Tomatoes: I like to use a mix of large heirloom tomatoes and sweet cherry tomatoes. The juicy heirlooms bring a meaty, steak-like texture to the salad, while cherry tomatoes add a pop of sweetness. Feel free to use any variety you have on hand, including Roma, beefsteak, vine-ripened, or grape tomatoes.

To get the best flavor, keep your tomatoes on the counter (not in the fridge) and try to use them within a few days of buying them. For easy, clean slices, I recommend using a serrated knife.

Fresh basil leaves: To finish the salad, use whole basil leaves or tear them gently with your hands instead of cutting them with a knife, which can bruise their delicate leaves and release bitter flavors.

Balsamic vinegar: If your budget allows, look for a traditional, aged balsamic vinegar from Modena. Its deep sweetness and complex flavor will elevate the salad. However, you can absolutely use a more affordable condiment-style balsamic vinegar and it’ll still taste delicious!

Extra virgin olive oil: I prefer a single-origin extra virgin olive oil with mild, fruity notes for this recipe. It adds a lovely finishing touch and complements the creamy burrata perfectly.

Seasonings: Keep it simple with kosher salt and freshly cracked black pepper. A final sprinkle of flaky salt adds a nice, salty crunch.

How to Make this Burrata Caprese Recipe?

The combination of burrata, tomato and basil is just as delicious here as a traditional caprese salad. The good news is that making it is quick and easy with only a few steps:

Step 1 – Prepare tomatoes: Slice the larger tomatoes using a serrated knife into ⅓-inch thick slices. If using cherry tomatoes, cut them in half (or you can quarter them as well). 

Grab a large serving platter and arrange the sliced tomatoes overlapping until it covers the bottom of the plate. 

Sprinkle it with salt to ensure they are properly seasoned.

Step 2 – Add burrata: Place burrata balls in the center of the serving platter. Alternatively, gently cut them into smaller pieces with a sharp paring knife and scatter the chunks over the sliced tomatoes. Alternatively, you can carefully tear into small chunks by hand.

Step 3 – Season: Sprinkle the tomatoes and burrata with the remaining salt and black pepper. Finish with a generous drizzle of olive oil and balsamic vinegar ensuring that each slice of tomato gets a bit of oil and a bit of balsamic vinegar.

Garnish with torn basil leaves before serving.

How to Store Leftovers?

Leftover burrata caprese will keep in an airtight container in the fridge for 2–3 days. Keep in mind that the burrata’s creamy center will solidify a bit over time, so it won’t be quite as creamy on days two and three.

Before serving leftovers, drain off any excess liquid to prevent them from becoming soggy. To “revive” your burrata caprese, add a few fresh tomato slices and some fresh basil leaves, then drizzle with a little extra olive oil and balsamic vinegar. Finish with a sprinkle of flaky salt for a fresh, vibrant bite.

Variations

While the combination of basil, burrata, and tomatoes is quite simple and effective, you can take this recipe to the next level by changing it up a bit. Here are a few variations I’ve tried and recommend:

• Use balsamic reduction instead of balsamic vinegar: Balsamic reduction (also known as sweet balsamic glaze) is reduced balsamic vinegar that is sticky and sweet, and can add just another level of flavor to this burrata caprese salad recipe. Simply drizzle your burrata salad with balsamic glaze at the very end (instead of the balsamic vinegar drizzle) for a robust and tangy finish.
• Change up the Dressing: Take it up a notch with a simple basil dressing for caprese salad, like Basil Vinaigrette or go for Balsamic and Lemon Dressing.
• Add avocado: Although unconventional, a ripe avocado adds another layer of creaminess and color to this tomato burrata salad. Simply slice a ripe avocado (or cut it in cubes) for an added layer of flavor and texture.
• Add summer fruit: Add a handful of summer berries, such as sliced juicy strawberries or raspberries, or some ripe stone fruit like peaches and apricots for a burst of color and natural sweetness.

FAQs

Other Tomato Salad Recipes You Might Also Like:

Whether you simply love the combination of tomato, basil, and burrata, or need some delicious ideas to use up your summer tomatoes, I have plenty of recipes I know you’ll love. Below are a few that I make over and over again during the peak tomato season:

• My Caprese Chicken Sandwich is an open-faced sandwich that’s a wonderful weeknight recipe, with the same classic flavor profile as burrata caprese. It’s a fantastic summer dinner idea.
• For a quick and easy weeknight dinner, my Pizza Caprese celebrates the flavors of the classic Italian recipe by turning it into a pizza that’s especially great when serving kids.
• If you want to travel down to the South Mediterranean, try my Piyaz – Turkish Tomato White Bean Salad for another tomato salad recipe that’s a bit different but just as delicious.
• Try my quick Tomato Cucumber Mozzarella Salad for a simple summer side that you can make in less than 15 minutes.

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Burrata Caprese Recipe

Put your fresh summer tomatoes to good use with this Burrata Caprese recipe that you can make in 10 minutes.This easy summer salad combines the classic Italian flavors we all love, but uses Burrata instead of mozzarella cheese.

Course Salad

Cuisine Italian

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 93kcal

Author Aysegul Sanford

Ingredients

• 4-5 large tomatoes
• ¾ teaspoon kosher salt or flaky sea salt
• 2 balls burrata cheese 8 ounces in total
• ¼ cup fresh basil leaves torn
• ¼ teaspoon black pepper freshly ground
• 2 tablespoons extra virgin olive oil plus more for finishing
• 2 tablespoons balsamic vinegar or balsamic glaze

Instructions

• Slice tomatoes into ⅓-inch thick slices. Arrange them on a serving platter. Sprinkle tomato slices with ½ teaspoon salt.
• Arrange burrata balls in the middle or gently break them with a sharp pairing knife and scatter the chunks over the sliced tomatoes.
• Sprinkle everything with the rest of the salt and freshly ground black pepper. Drizzle with olive oil and balsamic vinegar.
• Garnish it with basil leaves. Serve!

Video

Notes

• Yields: This recipe serves 4 generously. I usually serve one ball of burrata and two medium-sized tomatoes for 2 people. If you are serving a larger crowd, you can multiply this recipe using this ratio.
• Tomatoes: While we use heirloom tomatoes in the recipe, you can use any type of tomatoes you have on hand. Cherry tomatoes, vine-ripened tomatoes and even roasted tomatoes would work in this recipe.
• You can serve burrata as a whole or gently break it to reveal the creamy center. This way, your guests can easily serve themselves.
• Storage: Leftover burrata caprese will keep for 2-3 days in an airtight container in the fridge. However, keep in mind the buratta’s cream will solidify and lose its viscosity over time, so it will not be as creamy on days two and three.

Nutrition

Calories: 93kcal | Carbohydrates: 6g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 0.4mg | Sodium: 444mg | Potassium: 307mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1108IU | Vitamin C: 17mg | Calcium: 21mg | Iron: 0.5mg

Meatball dinners are a lifesaver when you’re short on time. If you love these Greek lamb meatballs, feel free to check out some of my other favorites, like Turkish Meatballs for a bold, spiced twist or Turkey Zucchini Meatballs for a lighter, veggie-packed option.

And if you’re in the mood for something handheld, my new Lamb Burger recipe is just as flavorful and quick to make. It’s perfect for a weeknight dinner with tzatziki on top.

What You Need To Know in A Nutshell:

• Taming the Gamey Flavor: Lamb has a stronger, more distinct taste than beef, which some find too “gamey.” This ground lamb meatballs recipe uses a mix of fresh mint (or parsley), lemon zest, and feta cheese (a small amount of dairy) to help mellow that flavor, making these meatballs well-balanced and delicious.
• Make Ahead Friendly: Prepping these simple lamb meatballs a day ahead makes them an ideal protein-packed meal for busy weeknights and allows the flavors to develop for an even better taste. But you can also cook them immediately if you are short on time.
• Evenly Sized Meatballs: A small cookie scoop (affiliate link) is a game-changer for portioning—ensuring uniform meatballs that cook evenly every time. If you don’t have one, a tablespoon works just as well—just aim for consistent sizes for even cooking.

How To Make Greek Lamb Meatballs?

This lamb meatball recipe comes together with a few easy steps. You can serve them with tzatziki on the side or use them in a Greek-inspired grain bowl for a satisfying weeknight dinner. But first, let me show you how to make them:

1. Gather your ingredients: You can find the complete list of ingredients in the recipe card below, but here are some ingredient substitutions:
   • Ground Meat: While this recipe is made with lean ground lamb, you can use a 50/50 mix of ground beef and lamb for a milder flavor.
   • Bread crumbs: Panko breadcrumbs or regular bread crumbs can be used interchangeably in this recipe. Use a gluten-free brand if you are following a gluten-free diet.
   • Fresh herbs: Fresh mint is a classic pairing with lamb, but fresh parsley, fresh oregano, or fresh dill can also be used.
   • Cheese: Feta cheese is one of the most popular cheeses used in most Mediterranean recipes, but crumbled goat cheese can also be used. Alternatively, if you prefer your lamb mince meatballs to be dairy-free, omit using them.
2. Preheat & Prep: Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.

3. Mix Ingredients: In a large bowl, combine the ground lamb, onion, panko breadcrumbs (or regular breadcrumbs), garlic, spices, egg, lemon zest, feta (if using), and chopped herbs. Give the meatball mixture a good mix until all the ingredients are thoroughly combined. If you have the time, cover it with stretch film and let it marinade in the fridge for an hour or even overnight. Otherwise, move on to the next step.

4. Form meatballs: Using a small cookie scoop or a spoon, measure about 1 ½ to 2 tablespoons of the mixture to form meatballs. Your meatballs can be slightly smaller or larger, but the more important thing here is to have them as equal in size as possible so that they can cook evenly.
5. Bake or Pan Fry: While I prefer the baked option for more of a hands-off cooking approach, you can cook your lamb meatballs in a pan as well. Here is how I do it:
   • To bake in the oven: Arrange the lamb meatballs on the prepared baking sheet, spacing them about 1 inch apart for even cooking. Bake for 10 to 12 minutes or until a meatball inserted with a meat thermometer registers 160 degrees F. (71 C). It is optional, but if you want, turn the broiler on in the last 2 minutes of the baking time for slightly crispy and golden browned lamb meatballs.
   • To cook on the stove top: Heat a tablespoon of olive oil in a large cast iron skillet (or you can use a nonstick pan) over medium heat. Once shimmering hot, add your meatballs on a single layer and cook for about 8-10 minutes, turning a few times to ensure even browning. Work in batches if needed to avoid overcrowding.

6. Serve: Enjoy them as a quick appetizer with tzatziki sauce on the side, or serve them over a bed of my creamy lemon orzo, garnished with pickled red onions, kalamata olives, fresh mint (or the herb of your choice) and a squeeze of lemon juice.

What to Serve with Lamb Meatballs?

Many people wonder about what to do with lamb meatballs. The good news is that these Mediterranean lamb meatballs are a dynamic protein you can enjoy in multiple ways:

• As an appetizer: The classic pairing for lamb meatballs is tzatziki sauce, but if you want to kick things up a notch, try pairing them with a bold harissa sauce or a creamy tahini yogurt sauce, mint yogurt sauce for a delicious appetizer. Simply plate your lamb and feta meatballs, add a bowl of your sauce, and don’t forget some warm pita bread for scooping—it’s all about those perfect bites!
• Make Greek lamb bowls: Get creative and toss your easy lamb meatballs into a bowl with Mediterranean veggies such as pickled onions, cucumbers, and tomatoes, then use rice or another grain as your base. My favorite options include: Lemon Parmesan Orzo, Bulgur Wheat Pilaf, and, for a gluten-free option, Lemon Quinoa. 
• Serve them with a salad: Skip the bland chicken and use these Greek meatballs as a topping for a simple Greek Salad or a refreshing Greek Yogurt Cucumber Salad. 
• Stuff them into pita pockets: For an easy handheld meal, tuck these lamb meatballs into warm pita bread with lettuce, tomatoes, onions, and a drizzle of tzatziki for a Mediterranean-inspired wrap.

If you make this Greek Lamb Meatballs recipe, please take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Photos by Tanya Pilgrim.

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Greek Lamb Meatballs Recipe

Juicy, flavorful, and ready in under 30 minutes, these Greek Lamb Meatballs are a must-try! Made with aromatic spices, fresh herbs, and a touch of lemon zest, they’re perfect as an appetizer with homemade tzatziki sauce or served over lemon orzo for a satisfying meal.

Course Appetizer, Weeknight Dinner

Cuisine Mediterranean

Diet Halal

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 4 servings

Calories 418kcal

Author Aysegul Sanford

Ingredients

• 1 lb ground lamb
• ½ cup onion finely chopped
• ¼ cup panko breadcrumbs (or regular breadcrumbs)
• 3 garlic cloves minced
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon kosher salt*
• ¼ teaspoon black pepper
• 1 large egg
• 2 teaspoons lemon zest ~ zest of 1 large lemon
• ⅓ cup feta cheese crumbled, (optional) plus more for garnish
• 2 tablespoons fresh mint/parsley chopped finely, plus more for garnish
• 1 teaspoon olive oil to keep your hands moist

For Serving (optional*)

• Tzatziki sauce
• Cooked lemon orzo
• Pickled red onions
• ¼ cup kalamata olives cut in half lengthwise as garnish

US Customary – Metric

Instructions

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
• In a large mixing bowl, place 1 lb ground lamb, ½ cup finely chopped onion, ¼ cup panko breadcrumbs, 3 cloves of minced garlic, ½ teaspoon ground cumin, ½ teaspoon ground coriander, ½ teaspoon kosher salt, ¼ teaspoon black pepper, 1 large egg, 2 teaspoons lemon zest, ⅓ cup crumbled feta cheese, and 2 tablespoons finely chopped fresh parsley.
  
• Using your hands or a large spoon, mix everything until all ingredients are well combined.
  
• Scoop about 1 ½ to 2 tablespoons of the mixture (a small cookie scoop works beautifully here ), coat your hands with a small amount of olive oil, and roll it into a ball.
• Repeat this process for the rest of the meat.
• Place the meatballs on the prepared baking sheet, spacing them evenly (about an inch) apart. You should end up with approximately 18-22 meatballs.
• Bake 10-12 minutes or until the meatballs are lightly browned and a meatball inserted with a meat thermometer registers 160 degrees F. (71 C)
• If desired, during the last 2 minutes of baking, turn the broiler on to give the meatballs a slightly crispy, golden-brown finish. However, keep a close eye on them to prevent burning.
• Serve meatballs by themselves with tzatziki on the side or with lemon orzo. Garnish with a few tablespoons of crumbled feta, pickled red onions, and chopped mint/parsley.
  

Notes

• Yields: This recipe makes 18-22 lamb meatballs ideal for serving 4 adults with 4-5 meatballs per serving. The nutritional values below do not include the optional serving ingredients and are per serving.
• Salt: Before adding salt, be sure to taste your feta, as some brands can be saltier than others.

One of the best things about this lamb feta meatball recipe is its versatility—it can be made ahead, stores well, and even freezes beautifully for a quick meal when you’re short on time. Here’s how I do it:

• Make Ahead: Blend your lamb and feta mixture, form it into evenly sized meatballs, then place them on a parchment paper-lined baking sheet. Cover with cling wrap and store in the fridge up to 1 day in advance to cut your prep time before they go into the oven.
• Storage: First, be sure to bring your baked lamb meatballs to room temperature. Then, store them in an airtight container in the fridge for up to 4 days. 
• Reheating: Bake them in a low-heat oven of 275 degrees F for about 5 minutes or until they’re heated through.

Nutrition

Calories: 418kcal | Carbohydrates: 7g | Protein: 23g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 135mg | Sodium: 677mg | Potassium: 335mg | Fiber: 1g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 4mg | Calcium: 112mg | Iron: 3mg

Why You Need To Know In a Nutshell

With the help of air frying technology, getting deliciously crispy asparagus is easier than ever now. Here are a few reasons why you should give this recipe a try:

• The quickest method: Compared to roasting in the oven, cooking on the stovetop, or steaming it, roasting asparagus in the air fryer is faster, with only 13 minutes from start to finish. 
• Perfect texture every time: The light and crispy texture of air fried asparagus can’t be duplicated through any other method. It also has less oil than deep fried asparagus.
• Easy to jazz up: Easy customizations with different spices, add-ons and toppings make this a new favorite you’ll make again and again.
• Versatile: It is the perfect side dish, healthy snack, or a great addition to recipes like Asparagus Salad, Asparagus Tart and even Butter Lettuce Salad.

Ingredients

This air fryer asparagus recipe has five simple ingredients:

• Fresh asparagus
• Olive oil
• Minced garlic
• Kosher salt
• Black pepper

You probably have most of these at home already.

How to Cook Asparagus in Air Fryer

1. Preheat the air fryer: Plug in your air fryer and let it preheat to 375 F / 190 C. Rinse and dry asparagus spears. Place the asparagus on a cutting board. While holding the bunch with one hand, cut the woody ends by one inch from the bottom using a sharp knife.

2. Season the asparagus: In a large bowl, combine the trimmed asparagus, a little bit of oil, minced garlic, and salt and black pepper. With clean hands or kitchen tongs, give it a toss to make sure that each asparagus spear is thoroughly coated with the mixture.

3. Arrange in the basket: Carefully arrange asparagus spears in the air fryer basket in a single layer. A larger air fryer might fit all the asparagus stalks, but a smaller air fryer may require multiple batches. 
4. Cook until tender: Cook for only 6-7 minutes until tender, but don’t forget to turn the spears halfway through. If you are using thin asparagus, air fry for 3-4 minutes.
5. Transfer to serving platter: Carefully transfer to a serving plate, season with salt and pepper, a squeeze of fresh lemon juice (or a sprinkle of parmesan cheese), and serve while it is still warm.

Serving Suggestions

There isn’t one right answer when it comes to serving this air fried asparagus recipe. It tastes great in so many ways, so consider your options! 

• Seafood: Asparagus makes the best side dish to serve along with any of your seafood dinners, but I particularly like to serve it with Baked Sockeye Salmon, Blackened Cod or Air Fryer Salmon.
• Meat: Serve it with my Grilled Cornish Hens or Harissa Honey Chicken for a colorful feast right out of a magazine.
• Toss in salad: Try this asparagus air fryer recipe with my Asparagus Salad and Butter Lettuce Salad.
• Add to pasta and grain dishes: Asparagus adds healthier fiber to pasta and grains. Toss it with quinoa salads or add it to tabbouleh for a surprising crunch.
• Eat as a snack: Air frying asparagus on its own is a tasty and nutritious snack served with sauces and dips like Dill Yogurt Sauce, Yogurt Ranch Dip, or Cava Feta Dip.

Other Air Fryer Vegetable Recipes You Might Like:

• Air Fryer Green Beans
• Breaded Green Beans in Air Fryer
• Corn on the Cob in Air Fryer
• Air Fryer Elote

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If you try this air fryer asparagus recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

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Air Fryer Asparagus Recipe

Learn how to cook asparagus in air fryer for perfectly crispy and tender asparagus cooked in less than 10 minutes by using only a teaspoon of oil. Easy, quick, and convenient.

Course Vegetarian Side Dish

Cuisine American Vegan

Diet Vegan

Prep Time 3 minutes minutes

Cook Time 7 minutes minutes

Preheating Air Fryer 3 minutes minutes

Total Time 13 minutes minutes

Servings 4 people

Calories 33kcal

Author Aysegul Sanford

Equipment

• Instant Vortex 6 Quart Air Fryer

Ingredients

• 1 pound asparagus* woody ends trimmed
• 1 teaspoon olive oil
• 1 garlic clove minced (optional)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

• Preheat air fryer to 375 F degrees.
• Place asparagus, olive oil, minced garlic, and salt and black pepper in a bowl. Using your clean hands or kitchen tongs, toss to make sure that each asparagus spear is coated with oil, garlic and seasonings.
• Arrange them in your air fryer basket making sure that they are on a single layer. If you have a smaller air fryer, you may have to air fry your asparagus in batches.
• Cook until tender for 6-7 minutes making sure to toss halfway through the cooking process.
• Carefully transfer the now air fried asparagus to a platter and serve right away.

Notes

• Thick Asparagus vs Thin Asparagus: This recipe was tested both with thick asparagus and pencil-thin asparagus. If you are using thin asparagus, be sure to reduce the cooking time by half. And don’t forget to turn the asparagus halfway through cooking.
• To Store: Let your cooked asparagus come to room temperature, place in an airtight container and store for up to 3 days in the fridge.
• How to Reheat Asparagus: To reheat, air fry your asparagus at 375 F / 190 C for about 3 minutes making sure to give it a toss halfway through the cooking process.
• For more of a crispy air fryer asparagus, air fry it for 1-2 more minutes.
• I listed fresh garlic as an optional ingredient as this recipe would work perfectly without it. You can also substitute fresh garlic with 1 teaspoon garlic powder if you wish.
• Optional toppings: Depending on what I am serving it, I usually finish it off with a squeeze of fresh lemon juice (ideal if I am serving it seafood) or a sprinkle of parmesan cheese (ideal if I am serving it with chicken or meat dishes).

Nutrition

Calories: 33kcal | Carbohydrates: 5g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 293mg | Potassium: 234mg | Fiber: 2g | Sugar: 2g | Vitamin A: 858IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 2mg

Is there anything better than tangy cheese coated in breadcrumbs and baked until crisp on the outside and creamy on the inside? I think not. I also think that goat cheese makes some of the most flavorful dishes, so make sure to try any of our Goat Cheese Recipes if you are a fan as well. 

On a side note, if you’ve ever been to Lisa Vanderpump’s restaurant, Sur, then you know all about their famous fried goat cheese balls. I know people who visit the restaurant just to order them! The good news? With our recipe, you can now recreate a baked version of the goat cheese balls at Sur right at home. They’re just as delicious but a bit lighter and perfect for any occasion.

Ingredients

This baked goat cheese ball recipe is made with just a handful of simple ingredients readily available in any grocery store. We will need:

• Fresh herbs: I love the savory mix of fresh thyme and parsley. Other herbs that would be delicious include fresh rosemary or basil.
• Panko bread crumbs: We love the extra crisp bite of plain panko breadcrumbs, but this is your chance to have fun with the coating. While it’s not traditional, you can use Italian-seasoned breadcrumbs, Melba toast crumbs, or even swap out half the breadcrumbs for crushed pecans or walnuts. For a gluten-free option, try almond flour crackers. Simply use your food processor to break them down into fine crumbs, making it easy to coat your goat cheese balls to perfection.
• Garlic powder: Garlic powder adds a nice savory bite to the breadcrumb mixture. Toss in some lemon zest for a bright citrus flavor.
• Egg: One large egg is needed to coat the goat cheese before dipping it into the breadcrumbs.
• Dijon mustard: A hint of Dijon mustard adds a unique flavor to the egg mixture.
• Seasonings: All you need is a sprinkle of Kosher salt and black pepper for each layer of the dipping station.
• Goat cheese: We recommend buying a whole goat cheese log instead of goat cheese crumbles. You can buy them in 4 oz portions or a large 12 oz log.

How to Make Goat Cheese Balls?

Goat cheese bites are a quick and easy recipe that requires a quick setup of your breading station and a chill in the freezer. Here are the step-by-step instructions:

1. Prep baking sheet: Line a small baking sheet (small enough to fit in your freezer) with parchment paper.
2. Prepare dipping station: In a small shallow bowl, mix the fresh thyme and parsley. In another small bowl, whisk together the egg, mustard, salt, and pepper. Third, toss the panko breadcrumbs and garlic powder in another small bowl.
3. Cut goat cheese: While you can use a sharp chef’s knife, we prefer unscented dental floss to cut the goat cheese into 12 equal goat cheese rounds. This works best if your goat cheese log is chilled, so do it right after you remove it from the fridge. To slice goat cheese using a dental floss:
   1. Using a knife, score the surface of the goat cheese log into 12 equal sections.
   2. Cut yourself a long (about 20 inches long) unscented dental floss and slide it under the log at the first score mark.
   3. Cross the ends of the floss over the log, pulling them in opposite directions to slice through the cheese cleanly. Repeat this process until you slice the whole log, wiping the floss with a paper towel as needed.
   4. Roll each piece into a small ball between the palms of your hands.
4. Coat goat cheese balls: Start by dipping each goat cheese ball in the herb mixture. Then, roll them in the egg mixture and allow the excess liquid to drip off. Then, gently press them into the panko mixture to ensure they are fully coated.
5. Freeze goat cheese balls: Transfer the goat cheese balls onto the parchment-lined baking sheet. Freeze for 30 minutes.
6. Bake: Preheat the oven to 400 degrees F. Bake the goat cheese balls for 8-10 minutes, or until golden brown.
7. Serve: Cool slightly, drizzle with honey, and serve warm.

Make Ahead and Storage Tips

Talk about a goat cheese appetizer that’s a true make-ahead marvel. The best part? You can prepare these ahead of time, freeze them, and have them ready to pop in the oven whenever you need them. Frozen goat cheese balls that bake up in minutes are a lifesaver when you want something quick, effortless, and absolutely impressive.

• Make Ahead and freezing instructions: Follow the recipe as written, flash freeze them (meaning place them on a sheet pan, freeze until hardened), transfer to a ziplock freezer bag, label, date, and freeze for up to 2 months. If baking from frozen, add 2 minutes to the baking time and keep an eye on them to ensure they are not burning.
• Storage: While these goat cheese bites are best served the day they are made, leftovers can be stored in an airtight container in the refrigerator for 3 days.
• Reheat: Reheat the balls of goat cheese in a low oven (300 degrees F) until warm, about 5 minutes.

Serving Suggestions

When it comes to serving baked goat cheese balls, the possibilities are as delightful as the dish itself! Whether you are planning an elegant appetizer, a show-stopping salad, or just looking to add a little magic to your meal, these versatile bites have you covered. 

• Appetizer: Serve them with a drizzle of honey or extra virgin olive oil. Or, add them to your Meat and Cheese Platter for a little pizzazz.
• Salad: Enjoy a French classic and turn it into a Baked Goat Cheese Salad. This also does double duty as a delicious holiday appetizer salad or elegant weeknight dinner at home.
• Croutons: Turn them into cheesy croutons to top off a warm, comforting bowl of soup, like creamy Butternut Squash Soup or velvety Zucchini Soup.
• Pasta & grain bowls: Crumble them over pasta or add them to your favorite grain bowls for a tangy goat cheese twist that adds creamy texture and bold flavor.

You Might Also Like

Salads

Shaved Brussel Sprout Salad with Apples and Goat Cheese

Baked Goods

Asparagus Tart with Goat Cheese and Mushrooms

Baked Goods

Goat Cheese Quiche

Fruit Desserts

Maple Sweetened Mixed Berry Goat Cheese Bread Pudding

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The best Thanksgiving hors d’oeuvres have it all, and this fall bruschetta is no different. The butternut squash cubes roast up beautifully, leaving you with sweet, caramelized bits of squash. Layer that on top of a toasted baguette slice slathered with herbed goat cheese and cranberry sauce, and you will have a butternut squash crostini worthy of an elegant dinner party or casual finger food.

If you are like us, a big fan of butternut squash appetizers, be sure to check out our Butternut Squash Salad and Butternut Squash Soup, as well.

Ingredients

This easy butternut squash appetizer is easy to make with a few simple ingredients from the grocery store. We will need the following ingredients:

• Butternut squash: Look for a medium-sized whole butternut squash heavy for its size. I prefer cutting butternut squash at home into small cubes rather than buying the precut packages. Alternatively, acorn squash, delicata squash, or any pumpkin variety can also be used in this recipe.
• Olive oil: Go for extra-virgin olive oil for the fruity flavor.
• Ground cinnamon: Ground cinnamon powder adds an extra background warmth.
• Seasonings: A simple seasoning of Kosher salt and black pepper enhances all those butternut squash flavors.
• Goat cheese: I love creamy goat cheese here (check out any of my Goat Cheese Recipes), but you could also use Ricotta Cheese, cream cheese, or mascarpone cheese.
• Heavy cream: Heavy cream adds extra richness and loosens the goat cheese to a spreadable consistency. Whole milk is a good substitute.
• Scallions: Green onions add extra color and a mild onion flavor.
• Garlic: Garlic gives us that punchy bite.
• Fresh herbs: I love fresh parsley, but fresh thyme is a great option.
• Crusty Bread: Hearty, thick slices of sourdough bread are divine, but you can also make No Knead Artisan Bread if you have the time or use slices of baguette for smaller bruschetta.
• Cranberry sauce: I love to use my Maple Cranberry Sauce, which I always have in the fridge this time of year, but any leftover cranberry sauce will work.
• Nuts: Toasted sliced almonds or walnuts add a layer of crunch and texture.
• Honey: Floral honey elevates the butternut and cranberry with sweetness, but it is optional. Maple syrup can also be used.
• Toppings: Feel free to add toppings such as flaky sea salt, red pepper flakes, chopped sage leaves, or rosemary for extra flavor.

How to Make Bruschetta with Butternut Squash?

This autumn bruschetta is easy to make. I like to mix the goat cheese while the butternut squash is roasting in the oven. Here’s how to do it:

1. Preheat oven: Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.

2. Season butternut squash: Add the small chunks of butternut squash cubes to the prepared sheet pan. Toss the butternut with olive oil, cinnamon, 1 teaspoon Kosher salt, and black pepper and redistribute into a single layer.
3. Roast squash cubes: Roast for 30 – 35 minutes, until fork tender and golden brown. Toss them halfway through for even browning.
4. Whip goat cheese: In a small bowl, whisk together the goat cheese and heavy cream until smooth. Stir in the other teaspoon of Kosher salt, scallions, garlic, and parsley.
5. Toast bread: Lightly toast the bread slices in the oven, toaster oven, or toaster.

6. Assemble bruschetta: Spread 1-2 tablespoons of the goat cheese mixture on each slice of bread, followed by 1-2 tablespoons of cranberry sauce.
7. Add roasted squash: Add the butternut squash mixture and sliced almonds or walnuts. Drizzle with honey, sea salt, and fresh sage, if using.

Make Ahead and Storage

Following the right storage instructions allows you to make this butternut crostini ahead of time. This allows you to get one step ahead if serving it as a party appetizer or as part of your Thanksgiving spread.

• Make Ahead: Roast the squash and prepare the goat cheese mixture. Store each component separately in the refrigerator for 4-5 days.
• Storage: The assembled butternut squash bruschettas will keep for one day. After that, the bread becomes soggy and soaks up too much moisture.

If you try this Butternut Squash Bruschetta recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them in my stories.

Visually impressive, individual potato rosettes are an appetizer that delights for Thanksgiving and Christmas holiday dinners, or a pretty potato flower recipe to enhance your Mother’s Day or Easter brunch. They are savory and decadent—the perfect complement to almost any meat, chicken, or veggie main dish. 

If you’re looking to elevate your celebratory meals this year, this potato roses recipe will certainly dazzle your guests. For those who adore a good theme, we also have a tutorial on How to Make Apple Roses that can round out your floral feast.

Ingredients You’ll Need

Don’t be intimidated by the intricate look of these rolled potato roses. We’ve tested this recipe again and again so we can share with you the simplest path to potato rosette success! You, too, can create a beautiful rose potato of your own with a few basic ingredients:

• Unsalted butter: The unsalted butter in this recipe is used to grease your muffin tins. We tested the recipe with oil sprays, as well as olive oil, but butter created a far superior end result for these rose potatoes and ensured they did not stick to the pan.
• Potatoes: While we used Yukon gold potatoes for the potato bacon roses pictured here, russet potatoes will also work just fine. We do recommend that you keep the skin on, as it not only helps to keep the potatoes intact, but also adds a nice visual edging to each potato rosette. 
• Olive oil: The olive oil in this recipe for potato roses is used in coating the sliced potatoes. If you prefer avocado oil, it will work as a suitable alternative. 
• Fresh herbs: For our bacon and potato roses, we used fresh rosemary. You could also substitute in fresh thyme or fresh sage. If you prefer to use dried herbs such as an Italian seasoning blend, just keep in mind that you’ll need to adjust the recipe to only 1 teaspoon, if you’re using dried herbs.
• Garlic: We tested this potato rose recipe with both fresh garlic and garlic powder. While they both work, we preferred the result with the garlic powder, as it dispersed amongst the potato and bacon roses more evenly.
• Seasonings: Beyond the fresh (or dried) herbs mentioned above, the only other seasonings you need are some Kosher salt and freshly ground black pepper. 
• Parmesan cheese: The parmesan cheese in our potato roses with bacon serves two main purposes—it adds a wonderful umami flavor to the dish, and it acts as a binder (or glue) to hold the layers together as it melts during the baking process. 
• Bacon: We tested this recipe with both traditional bacon and with turkey bacon. They both came out excellent, so feel free to select your personal preference on the bacon. 

How to Make Potato Roses?

You needn’t have any special chef skills to achieve perfect potato roses with bacon. We have laid out the instructions step-by-step for you below. If you follow them, you will be able to prep your own in less than 30 minutes. 

1. Preheat your oven. Set the temperature to 400 degrees F/204 C. Take your 2 tablespoons of melted butter and generously coat 6 of the 12 muffin tin cups. Ensure each cup (including the corner and sides) is fully greased to prevent sticking.
2. Slice your potatoes. With the skin on, slice your potatoes using a mandolin with a handrail (also referred to as a handguard) into very thin slices, approximately 1/16 – ⅛ thickness. If you do not have a mandolin, you can do this step with a sharp knife. However, do your best to slice them as thinly as possible.
3. Mix & coat your potato slices. Transfer the potato slices into a large bowl. Add the olive oil, minced rosemary (or your chosen herbs), garlic powder, kosher salt, and black pepper. Toss to combine, ensuring you separate the slices to coat them evenly. Potato slices will release their juices after you mix them. Be sure to drain it before using them to assemble the roses.

4. Layer your potato rosettes. On a clean work surface, lay out a slice of bacon, then place a line of potato slices on top, overlapping each one until you have used approximately 20 slices. Then, sprinkle the potato layer with 1 to 2 tablespoons of Parmesan cheese.

5. Roll your potatoes into roses. Gently roll the bacon base around the potatoes until it has formed a rosette shape.  
6. Arrange your potato roses in the pan. Place your potato rosette in a muffin cup, then add about 10 more potato slices around the bacon-wrapped rose. This is a visual choice—feel free to play around with the potato slices, adding more or less to “fluff” up the edges of your roses.  
7. Finish assembling your bacon potato roses. Repeat the layering and rolling steps above with the remaining bacon, potato slices, and cheese. You will have 6 potato roses when you’re finished.

8. Bake your rosette potatoes. Place your muffin tin in the oven and bake, uncovered, for 20 minutes. Then place your foil on top of the potato roses  to prevent them from burning and bake for an additional 30 minutes or until the centers are tender and cooked through. When inserted into the middle of the potato rose, a sharp paring knife will pierce the potato center easily.
9. Serve your bacon potato roses. Let your potato roses rest for 10 minutes, then gently run a paring knife on the outer edge of each rose to remove them from the muffin tin. Place them onto a serving platter, or plate them individually on each dish.

How to Store and Reheat Leftovers?

If you happen to have leftover potato bacon roses (however unlikely that may be, considering what a crowd-pleaser they are!), you can store and reheat them for another snack or meal later. 

• To store your potato roses: Allow them to come to room temperature; do not attempt to contain them while they’re still warm. Place them upright in an airtight container. Our potato roses recipe will keep for up to 3 days in the refrigerator. 
• To reheat the potato rosettes: Place your rose potatoes on a baking sheet and heat them in a 300 degree F oven until warmed throughout—roughly 5-10 minutes. 

FAQs

You’ve got rose potato questions, we’ve got answers! Also, if there is something we do not cover here, please feel free to head to the comments section and we will do our best to get back to you in a timely manner. 

If you make your own Potato Roses recipe following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Versatile in flavor and impressive in appearance, this surprisingly easy-to-prepare sweet potato stackers recipe is the perfect side dish to serve alongside just about any main dish. A great alternative to classic sweet potato casserole, this recipe takes about 20 minutes of prep time when you follow the uncomplicated step-by-step instructions below.

After you give these crispy sweet potato stacks a try, we also have a Bacon Potato Roses and Sweet Potato Souffle recipe both of which are family favorites during the holiday season. And our Easy Mashed Sweet Potatoes are a fun spin on traditional mashed potatoes.

Ingredients You’ll Need

While these sweet potato stacks look like an elevated showstopper, this is truly a simple side dish—they’re essentially sliced sweet potatoes in a muffin pan. The rest of the ingredients may already be in your fridge and pantry. Otherwise, they can be easily obtained at your local grocer. Here’s what you’ll need:

• Sweet potatoes: We used the traditional orange sweet potatoes in this recipe. They’re the most common type of sweet potato that you can find in stores and hold their shape beautifully when sliced. Seek out relatively narrow potatoes of similar diameter so they will fit into the muffin tin cups uniformly.
• Fresh thyme leaves: We prepared our sweet potato stacks recipe with fresh thyme, though dried thyme will work, if that’s what you have on hand. Just keep in mind that you’ll need to adjust the recipe to only 1 teaspoon, if you’re using dried. You can also swap in other fresh herbs, such as fresh rosemary and sage, if you prefer. But remember: small amounts go a long way!
• Unsalted butter: If you only have salted butter in hand, that will work too. However, be sure to adjust the amount of additional salt you use in the seasoning step. While we love the flavor combination of butter and sweet potatoes, you can use an equal amount of olive oil or ghee for a dairy-free alternative.
• Garlic: We tested this recipe with both fresh garlic and granulated garlic. We found that while both options are acceptable, the granulated garlic dispersed more evenly amongst the stacks, and we preferred the milder flavor overall. 
• Seasonings: The naturally sweet flavor of the sweet potatoes doesn’t require much else by way of seasonings. And thus, we use an elegantly simple blend of Kosher salt and black pepper only. 
• Maple Syrup (optional): If you’d like to lean into more of a sweet flavor profile, a drizzle of maple syrup adds a delicious touch. Alternatively, you can also make these sweet potato stacks with brown sugar.
• Ground cinnamon (optional): If you’re adding maple syrup, ground cinnamon pairs well. Again, just remember that a little of this spice goes a long way.
• Shredded Parmesan cheese (optional): If you’d like to make these sweet potato stackers more on the savory side, a ½ cup of grated parmesan cheese (or gruyere cheese) does the trick. Crispy parmesan sweet potato stacks are always a favorite when served with beef stew and pot roast.

How To Make Sweet Potato Stacks in A Muffin Tin?

Consider this recipe a grown-up version of a layered sweet potato bake. By finely slicing our sweet potatoes in muffin tins, we end up with lovely little stacks of potatoes that are crispy on the outside and buttery soft on the inside. 

1. Preheat your oven: Preheat the oven to 400 degrees F/204 degrees C. 

2. Grease your muffin tin: Using a pastry brush and 1 tablespoon of butter, apply a thin layer of coating to the inside of each individual muffin cup. Set the pan aside. 
3. Slice your sweet potatoes: Using a mandolin or a sharp chef’s knife, slice the potatoes as thinly and evenly as possible. Transfer them to a large mixing bowl.
4. Prepare your potatoes: In the bowl of sweet potatoes, add the rest of the melted butter, chopped thyme, garlic powder, kosher salt, and pepper. If you’re going with the maple syrup and cinnamon, add them at this step. Or, alternatively, if you’re using Parmesan for a savory touch, add the grated cheese at this step.
5. Coat your sweet potatoes: Using tongs (or your clean hands work fine too!), toss the sweet potatoes to ensure that all of the slices are evenly coated with the rest of the ingredients in the bowl. 

6. Assemble your sweet potato stacks: Layer the sweet potatoes in each muffin cup until they reach approximately ¼ inches above the rim. We used 30 (yes, 30!) ⅛ -inch slices of sweet potatoes in the batches pictured here.
7. Bake: Bake your garlic butter sweet potato stacks for 30-35 minutes until tender and golden brown.
8. Cool and serve: Remove the muffin tin from the oven and allow your sweet potato stacks to cool in the pan for 10 minutes. Then, delicately remove them from each muffin cup using an offset spatula (or a butter knife) and transfer them onto a serving platter. Garnish each stack with chopped thyme and serve while still warm.

If you make your own Sweet Potato Stacks following our recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

Other Potato Recipes You Might Also Like

Vegetable Side Dishes

Muffin Tin Potatoes

Vegetable Side Dishes

Rosemary Mashed Potatoes

Air Fryer

Air Fryer Red Potatoes

Vegetable Side Dishes

Mashed Potato Casserole

FAQs

Storage Instructions:

• To store your roasted bell pepper dip: Place muhammara in an airtight container and store it in the fridge for up to 5 days. Alternatively, drizzle it with a thin layer of olive oil to extend its shelf life. Doing so helps prevent air from reaching the roasted red pepper dip and, as a result, keeps it fresh longer.
• Freezing: If you prefer to store it for a longer period of time, you can freeze this red bell pepper spread. Simply place it in an airtight container (or a freezer bag) remove the air out as much as you can and freeze for up to 2 months.
• Thawing: Thaw it in the fridge overnight and give it a good stir before serving.

Ways to serve this Syrian pepper sauce recipe

There are a number of ways to serve this muhammara dip recipe, such as:

• Dip: Definitely the most authentic, serve it as a dip with seed crackers, pita bread, or fresh sliced vegetables as a part of your mezze platter.
• Spread: Slather it on sandwiches, fresh pita bread, wraps, or your morning toast. In my opinion, leftover muhammara makes the best sandwich spread.
• Pasta Sauce: Prepare your favorite pasta and toss it in a large bowl with the muhammara and a bit of pasta water – no additional cooking required!
• Pizza Sauce: Replace the tomato sauce on pizza with muhammara – such a fun, Meditteranean twist!
• Topping: A scoop of muhammara makes an excellent topping for homemade CAVA bowls and pairs beautifully with other Mediterranean sauces like tzatziki and hummus.

If you’re a fan of potato dishes like we are, be sure to check out our other easy potato recipes like Smashed Fingerlings—crispy on the outside, tender on the inside, and perfect for dipping—or our creamy and comforting Rosemary Garlic Mashed Potatoes. These dishes are just as delicious and easy to prepare as this muffin tin potatoes gratin recipe, offering more ways to enjoy this versatile vegetable!

Ingredients You’ll Need for Muffin Pan Potatoes

Baking potatoes in a muffin pan is easy and quick. Plus, this recipe is made with a short list of simple ingredients readily available at the grocery store. We will need the following:

• Potatoes: You can use a few types of white potatoes to cook in muffin cups. Go for Russet potatoes if you prefer a fluffy and light texture (similar to french fries) or use yellow potatoes, like Yukon gold potatoes, for a creamy, tender bite. If both are unavailable, red potatoes are the next best substitute.
• Butter: We need unsalted butter to grease the muffin tins, but olive oil or avocado oil cooking spray can also be used.
• Garlic: Fresh garlic offers a delicious savory punch, but garlic powder is a good substitute for a milder garlic taste.
• Cheese: Parmesan cheese has a rich, slightly nutty flavor that works beautifully with scalloped potatoes in a muffin tin. Gruyere cheese or cheddar cheese would be just as delicious.
• Seasonings: A simple seasoning of Kosher salt and black pepper makes the cheesy potatoes to shine. But depending on your preference and serving accompaniments, you can try additional seasonings, such as chili powder, ground cumin, or Italian seasoning.
• Fresh herbs: Fresh thyme offers a delicate and subtle earthy flavor, but you can substitute with dried thyme if fresh isn’t available, using about 1 teaspoon. Alternatively, you can other herbs like fresh rosemary, fresh parsley, dill, or chives, based on what you have on hand.
• Cream: Heavy cream will provide a rich, buttery flavor, but whole milk can also be used.

How to Make Muffin Tin Potatoes?

Making scalloped potatoes in a muffin tin is straightforward and rewarding. The potato mixture can be prepped and ready in 15 minutes, with the oven doing the rest. Follow the below step-by-step instructions to create delicious, individual muffin tin potato stacks that are guaranteed to impress.

1. Preheat oven: Preheat the oven to 400 degrees F/204 degrees C.

2. Prepare potato slices: Slice each into 1/4-inch thin slices using a mandolin slicer. If you do not own a mandoline, you can use a sharp knife to slice them as thin and evenly as possible.
3. Grease muffin tray: Generously coat each muffin cup with the melted butter using a pastry brush.
4. Begin stacking potatoes: Stack 3-4 slices of potatoes in each muffin cup of the prepared muffin tin. Then, sprinkle one-third of the garlic, parmesan cheese, Kosher salt, pepper, and thyme over each stack.

5. Add a second layer of potatoes: Top each stack with 3-4 more slices of potatoes, then sprinkle with more garlic, cheese, salt, pepper, and thyme. Repeat this step until the muffin cup is fully filled with sliced potatoes. Continue to fill the rest of the muffin cups following the same order of ingredients.
6. Add heavy cream: Gently pour one tablespoon of the heavy cream over each potato stack.
7. Bake: Transfer it to the preheated oven and bake for 25-30 minutes, until tender and golden brown.
8. Cool and serve: Cool in the muffin pan for 5 minutes, then run a knife around the edges, remove the potatoes, and serve. Garnish with fresh thyme leaves, if desired.

What to Serve It With?

You can serve muffin pan scalloped potatoes as a side dish or an appetizer. They are perfect when served with eggs for breakfast or your favorite meat dishes. Some of my favorite dishes to serve them with are:

• Meat: Whether serving these potatoes as part of a casual weeknight dinner or an elevated side dish for special occasions and Christmas dinners, meat and potatoes are a match made in heaven. The crispy cheesy potato stacks go especially well with Prime Rib or Beef Tenderloin and a fresh salad.
• Turkey: You can’t have Thanksgiving without potatoes, and what better way to impress your guests than with a platter of scalloped potatoes in a muffin tin. These are best served to a crowd with a classic Thanksgiving Turkey. Or, you could try Baked Turkey Wings or Baked Turkey Breasts when serving a small crowd.
• Breakfast: Don’t save these potatoes just for the holidays. Think of them as a year-round recipe that can be served as part of your breakfast with eggs and bacon or alongside Feta and Spinach Frittata. If you are inspired, make cheesy bacon potato stacks by tossing in some cooked and crumbled bacon (or turkey bacon) between the slices.
• Snack: There’s nothing more comforting than potatoes when you need something to munch on. Dollop the tops with sour cream or with Guacamole for a fun and delicious appetizer.

Aysegul’s Expert Tips

While the recipe is straightforward, there are a few things to remember to succeed on your first try. Here are some of my expert tips for the best muffin tin potatoes recipe:

• Check for doneness: The cooking time will vary depending on the thickness of the potato slices. If you can easily pierce the center of the potato stacks with a knife and they appear to have crispy edges, they are ready.
• Pay attention to the size of the potatoes: No matter what potato you choose, muffin tin scalloped potatoes are best made with long and narrow-sized potatoes. As you shop for this recipe, take a few extra minutes to look for potatoes roughly the same size and diameter as your muffin tin.
• Peel the potatoes: Peeling the potato skin is optional, but during our recipe testing, we found potatoes without the skins provided the best texture.
• Mandoline will create the most uniform slices: A mandoline is a handy kitchen tool that will give you even slices. A sharp knife and a steady hand will suffice if you do not own a mandoline.
• Brush the muffin cups generously with butter: Butter is potatoes’ best friend. We want to be generous when brushing the muffin tins with butter, as this will create crispier potatoes and easy removal. We do not recommend using parchment paper liners for this recipe.
• Layer or toss with the seasonings: We found it easier to stack the potatoes, and then layer with the seasonings. However, you also have the option to toss the potato slices with the garlic, cheese, salt, pepper, and thyme in a large mixing bowl, then stack as directed.

More Potato Recipes

Vegetable Side Dishes

Sweet Potato Stacks

Salads

Red Skin Potato Salad

Vegetarian Meals

Sweet Potato Noodles

If you make this Muffin Tin Potatoes recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

It is no secret that Caprese is a summer classic. With all the fresh and colorful summer tomatoes and fresh basil abundant in the garden, it is the easiest yet most delicious summer recipe. While I make my Burrata Caprese often, this summer, I have been loving this grilled eggplant caprese. 

If you are a fan of eggplant recipes, this easy recipe is a great way to use them in your daily cooking.

Ingredients

The list below includes two sets of items: what you’ll need to grill the eggplant and what you’ll need to make the eggplant Caprese salad.

• Eggplant: The widely available globe eggplants work beautifully in this recipe. However, if you can get your hands on other eggplant varieties, like Italian Graffiti eggplants, you can use them as well. Keep in mind that each variety offers a slightly different flavor and texture, but all will work beautifully in this recipe. There is no need to peel the eggplant as the skin is edible. 
• Olive Oil: This is used both for the marinade and the final drizzle. Choose an extra virgin olive oil that offers a rich but subtle flavor.
• Balsamic Vinegar: We are using balsamic vinegar both in the marinade and in the assembled dish. I recommend a good-quality aged balsamic vinegar (affiliate link), but any of your favorite brands would work.
• Garlic: Freshly minced or pressed garlic adds a pungent, savory depth to the marinade.
• Seasonings: Kosher salt (or flaky sea salt) and ground black pepper are all you need for seasoning this eggplant recipe.
• Tomatoes: If you can find them, use sweet, ripe heirloom tomatoes. However, any type of tomato would work in this caprese salad with eggplant. For even layering, try to choose tomatoes that are similar in size.
• Fresh mozzarella cheese: Sliced thickly, fresh mozzarella pairs perfectly with the tomatoes and eggplant. While it is not traditional, you can take things up a notch by using burrata instead.
• Fresh Basil Leaves: Fresh basil is key for that authentic Caprese taste. We recommend tearing larger leaves by hand instead of chopping them with a knife, which will bruise them.
• Balsamic Glaze – Optional: This is an optional ingredient, but if you have it on hand, drizzle it over the salad for a touch of sweetness and acidity.

How to make this recipe?

Creating this eggplant Caprese is simple and straightforward. It starts with grilling the eggplant and then assembling the salad. Below are the step-by-step instructions:

1. Fire up the grill: Preheat your grill to medium-high heat, approximately 400 degrees F.

2. Prepare the eggplant: Slice eggplant into ½-inch thick rounds and place them in a single layer on a baking sheet.
3. Make the marinade: In a shallow baking dish, whisk together olive oil, balsamic vinegar, garlic, kosher salt, and pepper until combined.
4. Marinade the eggplant: Place the sliced eggplant in the marinade and make sure that they are coated on both sides. Let them rest for 10 minutes. 
5. Grill: Place the eggplant slices directly on the grill grate for 4-5 minutes, flip, and cook for an additional 2-3 minutes just until tender to maintain its structure and avoid a mushy texture. 

6. Assemble: Arrange the grilled eggplant slices with sliced mozzarella, tomato slices, and fresh basil leaves on a large serving platter.
7. Season and garnish: Drizzle with olive oil and balsamic vinegar (or balsamic glaze) and sprinkle with salt and black pepper. Garnish with fresh basil leaves and serve immediately.

I didn’t think feta cheese could get any better until I stumbled upon the crazy feta dip at the popular Cava restaurant chain. When I first had it, I knew I had to create a homemade crazy feta I could enjoy anytime I wanted. And I have to admit, I think this version is better than the original.

If you are into Cava and the taste of their delicious dips and spreads, you might also like other Mediterranean staples, including Tzatziki Sauce, Mediterranean Hummus, Baba Ganoush, and Harissa Sauce.

What is Crazy Feta at Cava?

Cava is a popular Mediterranean fast-casual chain that opened in the DC area. It is known for its quick pick-up mezze bowls. Crazy feta is one of the featured dips, along with tzatziki, hummus, harissa, and roasted eggplant dip.

Cava’s crazy feta is made with feta, jalapenos, onions, and olive oil. The vegetables are roasted, and all the ingredients are whipped together until smooth.

Crazy Feta Ingredients

Cava feta dip requires just a handful of simple ingredients, which are easy to find at the grocery store. We will need:

• Jalapeno peppers: Look for two large jalapenos for the best flavor.
• Onion: One yellow onion is all we need, but red onions could also work.
• Garlic bulb: The roasted garlic head adds an incredible depth of flavor and a natural sweetness. I like to break the garlic bulb into garlic cloves for faster roasting or use already-made Roasted Garlic or Air Fryer Roasted Garlic.
• Olive oil: Extra virgin olive oil provides a rich, fruity flavor.
• Seasonings: A simple seasoning of Kosher salt and black pepper makes the roasted veggies and feta cheese shine.
• Feta cheese: Look for two 8-ounce feta cheese blocks (or feta bricks) in the cheese section of your grocery store, either made from cow’s milk, sheep’s milk, or a mix of the two.
• Lemon: We need both the lemon zest and lemon juice, so zest the whole lemon before juicing.

How to Make Crazy Feta?

This crazy feta recipe is ready in 25-30 minutes, thanks to the quick roasting time. Here are the step-by-step instructions:

1. Preheat oven: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.

2. Prepare vegetables: Place the sliced jalapenos, chopped onion, and peeled garlic cloves on the sheet pan. Drizzle with 2 tablespoons of olive oil, then season with Kosher salt and black pepper.
3. Roast vegetables: Roast for 15 minutes, tossing once halfway through for even cooking. When pierced with a knife, the vegetables should be soft. Set aside to cool.
4. Whip feta: In the bowl of a food processor (or blender) with the S-blade, add the feta cheese (broken into small pieces), olive oil, lemon juice, and lemon zest. Pulse several times until all ingredients are incorporated, scraping down the sides of the bowl as needed.

5. Make feta dip: Add the roasted vegetables to the feta mixture. Pulse until pureed to your desired consistency, scraping down the bowl as needed. Taste and adjust seasoning.
6. Serve: Transfer to your favorite serving bowl and drizzle it with a teaspoon of olive oil, if desired. Serve as an appetizer with pita chips, crackers, or veggies on the side (see more Serving Suggestions below).

How to Serve Crazy Feta?

Crazy feta is one of those recipes that is extremely versatile. The Mediterranean flavors take front and center served as a dip or spread in any of the following ways:

• Bowls: Enjoy it with a grain bowl made of Rice with Vermicelli or Bulgur Wheat topped with Mediterranean-inspired meat, such as my Yogurt Marinated Chicken or Harissa and Honey Chicken (as we do in our DIY CAVA bowls recipe). Or better yet, use it as a topping for my Shawarma Chicken and Rice.
• Dip: Enjoy it as part of a delicious mezze platter with pita chips, crackers, and vegetables (sliced cucumbers, radishes, baby carrots, etc.) alongside my Baba Ganoush and Eggplant Yogurt Dip. Or, get your creative juices flowing and serve it on top of Mediterranean Nachos.
• Spread: Spread it over your favorite sandwich or wrap, such as a Chicken Shawarma Wrap, Beef Shawarma Sandwich, or Chicken Pita Wrap (instead of tzatziki).
• Salad: Dollop crazy feta on top of any Mediterranean salad such as Mediterranean Quinoa Salad, Spring Mix Salad, or Greek Cucumber Salad, just as they do at the restaurant.

FAQs

Other Cava-Inspired Dips and Spreads

Appetizers

Mediterranean Hummus Recipe

Sauces

Easy Tzatziki Sauce Recipe

Appetizers

Baba Ganoush Recipe

If you try this Cava Feta Dip recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. If you take some pictures, share them on Instagram using #foolproofeats so I can share them on my stories.

How to Make Street Corn Dip?

This easy elote dip comes together in five simple steps, making it a boon for first-time cooks and expert chefs alike.

1. Saute the corn: Pour the olive oil into a large, heavy-bottom skillet and heat over medium-high heat. Add the sweet corn kernels and, stirring frequently, saute until they turn a light golden color (7-10 minutes). Note: You may need to saute your corn in two batches to ensure you don’t overcrowd the skillet. Then, add the garlic to the pan and saute for 30 seconds, stirring constantly. Remove the garlic-corn mixture from the skillet, set it aside, and let it cool for 10-15 minutes.
2. Make the dressing: Add the mayonnaise, sour cream, lime juice, lime zest, chili powder, kosher salt, and ground pepper to a large mixing bowl. Whisk the ingredients until thoroughly combined.
3. Assemble the dip: Add the cooled corn, red onion, jalapeno, and cilantro to the bowl with the dressing. Toss to combine, taste for seasoning, and add more if necessary.
4. Serve: Transfer the dip to a serving bowl, garnish with cotija cheese, and serve with a side of your favorite chips.

Aysegul’s Expert Tips

It’s a cinch to make the best Mexican street corn dip recipe with these tasty tips. Below, you’ll find out how to prepare this dish just as you like—with maximum flavor and zero hassle.

• Other ways to cook corn: In the recipe below, I sauteed my corn on the cob because it’s an easy way to achieve rich, tender flavors. However, you can also lend your elotes dip bolder, smokier notes by cooking your corn on the grill or in the oven. Alternatively, you can try Air Fryer Corn on the Cob or cook it in the microwave for a quick, indoor option.
• Can be served warm, room temperature, or cold: You can serve this dish at any temperature you prefer. When served right away while the corn is still warm, hot elote dip is delicious with chips. Equally, after resting in the fridge for a few hours, its cold version makes a great appetizer.
• It gets better as it sits: If you have time, I highly recommend making this recipe a day in advance and storing it in the fridge until it’s ready to eat. Just be sure to add fresh, delicate ingredients (like cilantro and cheese) right before serving to maintain their texture and taste.

You Might Also Like:

If you are a fan of the classic elote recipe and flavors, you might also like:

• Elote in Air Fryer
• Street Corn Pasta Salad
• Elote Corn Soup

If you make this Elote Dip recipe, I would greatly appreciate it if you could take a minute to rate it and leave a comment below. It is a great way to support this website and help those planning to make it. Also, if you took pictures, I’d love to see them. Share your creations on Instagram using #foolproofeats so I can share them with the Foolproof Living community.

You know those cravings when you want to munch on something extra delicious? Well, say hello to Mediterranean nachos. They’re the perfect combination of fresh ingredients and crispy pita chips, and they’ll keep you coming back for more.

Ingredients You’ll Need

Mediterranean-style nachos require a mix of fresh produce and pantry staples. While the topping has a medley of fresh vegetables, you can simplify it even more with Greek Cucumber Salad. But to make it as I did here, we will need:

For The Pita Chips:

• Pita: I used whole wheat pita, but you can use regular pita if that is all that’s available at the grocery store. Alternatively, you can make our homemade pita recipe using a DIY approach. If you are short on time, store-bought baked pita chips can be used in a pinch.
• Olive Oil: Use extra virgin olive oil for the most fruity flavor.
• Kosher Salt

For The Topping:

• Chickpeas: Chickpeas (or garbanzo beans) give it that Mediterranean style, but you can also use white cannellini beans or navy beans.
• Tomatoes: Small and juicy cherry tomatoes provide both acidity and sweetness. Grape tomatoes, Roma tomatoes, or heirloom tomatoes all work too.
• Cucumbers: I love small, thin-skinned Persian cucumbers, which you don’t need to peel. If you are using regular cucumbers or English cucumbers, be sure to peel and remove the watery seeds.
• Green Onions: Mild scallions give it a savory bite. Red onion is another good option.
• Olives: Greek Kalamata olives provide a delicious briny bite. Black olives or green olives will also work, or a mix of all three for a more complex flavor. Not a fan of olives? Omit them altogether.
• Lemon Juice: Freshly squeezed lemon juice offers the best citrus flavor. We will need it for the topping and the tahini sauce.
• Garlic: Garlic gives the salad an extra bite. Use one fresh garlic clove for the best flavor.
• Seasonings: Kosher salt and black pepper are all we need, just make sure to season the pita chips, salad topping, and tahini sauce and taste as you go.

For The Herbed Tahini Sauce:

• Fresh Herbs: Fresh parsley keeps it simple, but you can amp up the flavor even more with fresh dill, fresh basil, or fresh mint. Don’t have any fresh herbs on hand? Make this Lemon Tahini Sauce instead.
• Tahini: Look for a runny tahini, and make sure to mix it well before using.
• Fresh Garlic
• Water: Water helps thin out the tahini dressing to the right consistency. Start with 2 tablespoons, then add more water, one tablespoon at a time, until a dressing-like consistency is reached.

Optional Add-Ins

For a few twists and different variations, add one, two, or all of the following:

• Cheese: Crumbled feta cheese, or my favorite, CAVA’s Feta Dip recipe, would be a delicious addition to add salty, tangy creaminess.
• Hummus: Add even more protein and fiber with dollops of Homemade Mediterranean Hummus.
• Yogurt: Want to add some yogurt? Swap out the tahini sauce for Yogurt Tahini Sauce. A few dollops of Tzatziki wouldn’t hurt either.