Would you believe me if I said I never had a sweet potato until I moved to the U.S. in my early 20s? The fact is, sweet potatoes aren’t a typical ingredient in Turkish/Mediterranean cooking.

However, that doesn’t mean we can’t incorporate some of those classic Mediterranean flavors into a salad that could easily be the centerpiece of your holiday table or, really, any time you need a great fall salad. 

To me, this Mediterranean Sweet Potato Salad is just that. Made by roasting sweet potatoes with shallots and chickpeas, layering them with arugula, and topping everything with candied walnuts and feta cheese, it may sound a bit unexpected, but I promise you it works wonderfully.

Ingredients You’ll Need Plus Smart Swaps:

You’ll find the exact measurements in the recipe card below, but here’s a closer look at what goes into this roasted sweet potato salad, and a few simple swaps, to help you make it your own:

The Core Components: Sweet Potato & Shallots

Sweet potatoes: When choosing sweet potatoes, go for ones that feel firm with smooth skin and have no soft spots. Smaller to medium-sized potatoes are ideal as they’re sweeter, creamier, and easier to manage than the larger, starchier ones. Once peeled and chop them up into even pieces so they roast evenly. 

Shallots or Red Onion: Roasting them in large chunks turns them super sweet and caramelized, but if you are not a fan of large chunks of onion in your salad, you can slice them thinly before roasting.

However, I find that the large pieces give you more caramelized flavor compared to the sliced version. 

Alternatively, you can use a large red onion as a substitute for shallots.

Chickpeas: I am using canned chickpeas for convenience. Though it is imperative to take the time to pat them dry well after draining, as they won’t crisp up if they are still soaking wet.

Green, Cheese, and Dressing

Arugula: I usually buy triple-washed arugula from the store to save on time. 

I think the slightly bitter, peppery taste of arugula pairs beautifully with the rest of the ingredients. However, if you prefer something milder, you can use spring mix or baby spinach. For a heartier baked sweet potato salad, you can use massaged kale. 

Regardless of the salad greens you are using, make sure that they are rinsed and spin-dried so that the salad dressing can coat the greens well.

Maple Candied Walnuts: I use a handful of walnuts for extra crunch and some sweetness. You can also use pecans or almonds, or for a nut-free version, go for roasted pumpkin seeds or sunflower seeds. Maple syrup is my choice of sweetener, but agave or honey would also work.

Feta Cheese: This is a Mediterranean classic, but you could also add goat cheese instead. For a vegan, dairy-free option, simply omit the feta or use a plant-based feta cheese.

Optional Add-Ins and Flavor Boosters

Pomegranate molasses and arils: While this is also a Mediterranean classic and works beautifully in this salad, I know not everyone has it in their pantry. It will change the overall taste a bit, but a drizzle of balsamic reduction would be a good alternative to pomegranate molasses.

Again, optional, but I also like to add a handful of pomegranate arils for a pop of color.

Grains/seeds: If you are making this sweet potato salad as a part of your weekly meal prep and want it to be a bit more filling and satisfying, you can add a cup (or two) of cooked quinoa, couscous, farro, or even bulgur wheat.

How to Make Mediterranean Sweet Potato Salad

Here’s how this salad comes together: first, we roast the veggies and make the candied walnuts, and then we make a simple vinaigrette and assemble. Here’s exactly how I do it step by step:

Step 1 – Roast the Vegetables: After testing this recipe multiple times, I found that roasting everything at once makes cleanup so much easier without sacrificing crispness. 

Grab a large baking sheet, as we want to make sure all the veggies have enough room to roast evenly. I like to use parchment paper for easy clean up, but it is optional.

Spread sweet potatoes, shallots, and chickpeas on the sheet pan, drizzle them with olive oil, salt, and pepper, and give them a good toss. Roast everything in a preheated 425 °F /218°C oven for 20 minutes. Be sure to give it a toss halfway through to ensure everything browns and caramelizes evenly.

Step 2 – Make the Candied Walnuts: My version of making maple candied walnuts here is super simple. Simply mix walnuts with maple syrup, spread onto a sheet pan lined with parchment paper, sprinkle with coarse salt, and roast for 5-7 minutes in the oven.

I usually roast them while the veggies are in the oven, so I don’t have to wait later on.

Whatever you do, do not (I repeat, do not) skip the parchment paper (because they will stick to the pan) and sea salt (it helps make them even more delicious).

Step 3 – Prep the Dressing and season arugula: When the veggies are cooling, make the dressing. It is as simple as it gets: Add olive oil, lemon juice, garlic, salt, and pepper to a small bowl and whisk to combine. 

When you’re ready to serve, place the arugula in a large bowl and drizzle with the dressing. Using your clean hands or a pair of tongs, gently toss to ensure that all the greens are coated with the dressing.

Give it a taste and make sure they are seasoned well. If necessary, add more salt and pepper. 

Step 4 – Assemble: You can assemble the salad in the bowl with the now-well-seasoned arugula, but since we are planning to serve this as a showstopping centerpiece for Thanksgiving, I transfer it to a large oval serving platter. 

Then all we need to do is to top them off with the roasted veggies, maple candied walnuts, crumbled feta cheese, and, if using, drizzle everything with a few tablespoons of pomegranate molasses. I also add a handful of pomegranate seeds to make it even more colorful and festive, but it is optional.

Making This a Festive Holiday Centerpiece: Make-Ahead & Presentation Tips

This Mediterranean fall salad is a fantastic alternative to your usual boring roasted sweet potatoes that everyone serves on Thanksgiving.

And, the good news is that you can make each component of the recipe ahead of time and assemble it right before serving. Here’s how I do it:

Presentation: Platter vs. Bowl

Serve on a Platter: I strongly recommend serving this salad on a large oval platter instead of a deep bowl, which not only makes for a much prettier presentation but also helps the delicate arugula hold its shape since it’s not weighed down by the toppings. It also ensures that every guest gets a bit of everything with each serving.

Make-Ahead Strategy (For a Crispy Salad)

• Roast Components Ahead: You can roast the sweet potatoes, shallots, and chickpeas, and prep the candied walnuts and salad dressing a day or two in advance.
• Bring to room temperature: Ensure the roasted veggies and nuts are completely cooled before storing them or adding them to the arugula, as warm ingredients will melt the feta and cause the delicate greens to wilt.
• Store Separately: Store the cooled components in airtight containers in the refrigerator, and assemble everything right before serving.

Storage of Leftovers

• Leftovers Keep Well: Leftovers do keep well for up to 3 days in the refrigerator if kept in an airtight container.
• Arugula will Wilt: The arugula will naturally wilt once dressed. However, a good toss before serving brings it back to life. Always taste for seasoning and add more salt or pepper as necessary before serving.

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Other Mediterranean Salads You Might Like

I love keeping a few salads in rotation that are just as easy to make as this sweet potato salad recipe. Here are a few other Mediterranean salads I never get tired of:

• My go-to for BBQs, picnics, and meal prep is this Mediterranean Pasta Salad. It is easy to make, and just uses a few pantry staples and fresh veggies.
• Shepherd’s Salad (Çoban Salatası) is a refreshing Turkish tomato and cucumber salad tossed with olive oil and lemon juice. It’s a summer staple I grew up eating in Turkey.
• If you want a quick, plant protein-packed salad that is ready in 30 minutes, try my Mediterranean Quinoa Salad. It can also be served cold or warm and it is another salad recipe that you can make ahead.

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Mediterranean Sweet Potato Salad Recipe

Sweet Potatoes are not common in the Mediterranean, but that doesn’t mean we cannot use them in a salad that embodies the flavors of the region. Made by roasting sweet potatoes tossed with chickpeas, feta, and candied walnuts and serving them on a bed of arugula, this make-ahead salad is worthy of your holiday table as a colorful centerpiece or a humble yet filling lunch to take to work with you on a Tuesday.

Course Side Dish – Salad

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Cooling time 10 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 250kcal

Author Aysegul Sanford

Ingredients

For The Veggies

• 2 large sweet potatoes 1 ½ lbs peeled and cut into 1-inch cubes
• 3 shallots medium size – peeled and sliced/quartered (or 1 large red onion, cut into wedges)
• 1 can chickpeas 15-ounce- drained, rinsed, and patted dry
• 3 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper

For The Candied Walnuts

• ½ cup halved walnuts
• 2 tablespoons maple syrup
• 1/8 teaspoon flaky sea salt

For The Dressing

• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove minced
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For The Salad:

• 3 cups arugula leaves loosely packed, rinsed and spin dried
• ¼ cup crumbled feta cheese 2 oz.
• 2 tablespoons Pomegranate molasses* optional

Instructions

• Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper.
• Place cubed sweet potatoes, shallots, and chickpeas onto the baking sheet. Drizzle them with olive oil and sprinkle with salt and pepper. Toss to ensure they are evenly coated with the seasonings.
  
• Roast for 20 minutes, tossing halfway through, until the potatoes are golden, the shallots are caramelized, and the chickpeas are lightly crispy.
• To make the candied walnuts, in a small bowl, mix together the walnuts with maple syrup.
  
• Line a small baking sheet with parchment paper and spread the walnuts evenly. Sprinkle them with a pinch of flaky sea salt and roast them in the oven for 5-7 minutes or until lightly toasted and golden. It is okay to roast them while the veggies are roasting.
• When roasted, remove the veggies and walnuts from the oven and let them cool for 10-15 minutes.
• Meanwhile, make the salad dressing by whisking together olive oil, lemon juice, garlic, salt, and pepper in a bowl.
  
• To assemble the salad, place the arugula in a large salad bowl. Drizzle it with the dressing and toss to coat.
• Pile the veggies on top and give it another big toss.
  
• Garnish with candied walnuts, crumbled feta, and drizzle with pomegranate molasses (if using) right before serving.

Notes

• Yields: This recipe makes about 6-8 (loose) cups of salad that is ideal for serving 6 people as a side dish. The nutritional values below are per serving.
• *A good substitute for pomegranate molasses is balsamic reduction. The flavor will change slightly, but it will still be delicious. Alternatively, if you do not have either of them, you can omit using them entirely.
• Make ahead: You can prepare all components of the recipe in advance, let them reach room temperature, store them in an airtight container in the fridge, and assemble the salad right before serving.

Nutrition

Calories: 250kcal | Carbohydrates: 26g | Protein: 3g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 6mg | Sodium: 748mg | Potassium: 362mg | Fiber: 3g | Sugar: 11g | Vitamin A: 10953IU | Vitamin C: 6mg | Calcium: 84mg | Iron: 1mg

Using apples in a savory salad isn’t new, but I think most apple salads miss a chance to pair them with something as sturdy and earthy as kale. A good dressing is key, especially when kale is involved, because let’s be honest, on its own, it’s not everyone’s favorite (my husband would agree). 

For me, the magic is in the balance of textures and tastes. Sweet, crisp apples meet earthy kale, all tied together with a dreamy maple Dijon dressing. Then comes the crunch from sunflower seeds, which makes every bite a little more exciting.

I call it a slaw because I was inspired by the Kale Apple Slaw at Tropical Smoothie Café, a cult-favorite dish that I loved so much that I had to recreate it in my own kitchen. It’s the kind of salad I make as part of my weekly meal prep because it holds up so well in the fridge. 

One bite and I think you’ll agree, let’s make it together.

Kale and Apple Slaw Ingredients 

You only need a handful of produce and a few basic pantry staples to make this fresh kale apple coleslaw. You’ll find the full list in the recipe card below, but here are a few helpful notes from my testing on ingredients and substitutions:

For the Dressing

It is no secret that the dressing is the most important part of any kale salad, as sturdy kale leaves can use a ton of help when it comes to flavoring. I decided to use my Maple Dijon Vinaigrette as it offers the perfect balance of sweet and tangy flavors that complements the rest of the ingredients.

Below are a couple of notes from my recipe testing:

Maple syrup: I love the caramel-like sweetness it brings with the Dijon. For a lighter, citrusy twist, swap it with orange juice. Honey also works if you prefer a richer sweetness. I tested this slaw with all three, and while each works, they give the salad a slightly different character.

Apple cider vinegar: A key ingredient. It adds acidity to the dressing and also ties the apples into the overall flavor. If you don’t have it, red wine vinegar works too, but the taste is a little sharper.

For The Slaw

Apple: Crisp, firm apples hold up best. Fuji, Pink Lady, and Honeycrisp are my top picks, though tart Granny Smith is also great. Whatever you choose, slice or cube them just before serving to avoid browning.

Kale: I usually go with curly kale, but lacinato kale (aka Tuscan kale) works just as well. Each type has a different flavor and texture. If you’re not sure which to use, my Types of Kale guide can help you decide.

Seeds and nuts: I often use sunflower seeds, especially when I want to keep the recipe nut-free. When I do use nuts, I prefer raw almonds, pecans, or walnuts. Their mild taste lets the kale and apples stand out.

Cabbage: Red cabbage adds color and a subtle earthy note, but green cabbage works if that’s what you have. The thinner you slice it, the better it absorbs the dressing. I usually shred it with this insert I keep in my food processor, which I’ve found safer and quicker than a traditional mandoline. If you’re pressed for time, a bagged coleslaw mix is a fine shortcut.

Red Onion: Even though red onion has a stronger taste, I like using it here because it stands up well against hearty kale and crisp cabbage. If you prefer something milder, green onions are a good alternative.

How to Make Kale Apple Slaw

One of my favorite things about this kale apple salad, besides how fresh and crunchy it is, is how easily it fits into any meal. It lasts for days in the fridge and pairs with just about anything. Here’s how I put it together:

Step 1 – Make the salad dressing: In a small bowl, whisk together the maple syrup, dijon mustard, apple cider vinegar, olive oil, salt, and pepper. 

Then, add the sliced red onion to the dressing mixture and let it steep in the mixture while you prepare the rest of the ingredients. The vinegar takes away the sharp edge of raw onion, making it softer and slightly sweeter.

Step 2 – Prepare the salad: In a large mixing bowl, add the shredded kale, shredded carrots, and sliced red cabbage. Drizzle with the dressing and red onion, then use your hands to lightly massage the kale to break down the tougher parts of the leaves, making them more tender, less bitter, and better at soaking up the dressing. 

Step 3 – Serve: Top it off with the sliced apple and sunflower seeds. Toss the mixture one more time to evenly distribute the toppings, and serve immediately for the best crunch and freshest flavor.

How To Make Ahead and Store?

This easy slaw recipe is meal-prep friendly, holding up beautifully in the fridge for days, so you can enjoy a crisp side dish all week long. Here are the best ways to ensure it stays fresh:

Make ahead: The Maple Dijon Vinaigrette can be prepared up to 2 days in advance and stored in a mason jar in the fridge. On the day you plan to serve, simply toss it with the kale, cabbage, and carrots, then add the apples just before serving. Assembly takes only about 5 minutes.

Storage: Once assembled, the slaw will keep in an airtight container in the fridge for up to 3 days. For the best texture and color, slice the apples right before eating to prevent browning.

What to Serve with Apple Kale Slaw

This kale and apple slaw is one of those salads that just works with almost anything. It’s crisp, colorful, and adds a fresh bite that makes any meal feel a little brighter. Here are a few of my favorite ways to enjoy it:

• Pair it with grains: For a more filling meal, consider adding a cooked grain like quinoa, bulgur wheat, or wild rice. They will soak up the maple dijon dressing and turn it into a quick lunch you can grab from the fridge.
• With turkey: If you need a light but satisfying dinner in under an hour, pair this slaw with my Turkey Tenderloin. The turkey is juicy, tender, and quick to cook, so you can have a balanced meal even on a weeknight. 
• With chicken: My Baked Bone-In Chicken Breast is one of my favorite proteins to serve on top. The crispy skin and juicy meat add just enough richness.
• With meatloaf: Serve the slaw with my Turkey Meatloaf to lighten up a classic comfort food dinner. The fresh crunch balances the comfort of the meatloaf without feeling heavy.

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Other Kale Recipes You Might Like:

If this recipe convinced you to give kale a chance, I am confident that you’ll be looking for more. So, here are a few other fresh kale salad recipes that I know you’ll enjoy:

• If you’re in the mood for something cozy and seasonal, my Fall Harvest Salad is packed with all the fall flavors we love and is drizzled with a sweet dressing that ties it all together.
• For a crunchy, make-ahead option, my Brussels Sprout Kale Salad includes shaved Brussels sprouts and kale with a bright vinaigrette.
• And when you’re craving something simple and satisfying, my Kale and Avocado Salad comes together in minutes with a sweet-sour dressing you’ll want to drizzle on everything.

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Kale Apple Slaw Recipe

15 minute Kale Apple Slaw recipe that is perfect for a satisfying and filling meal. Also gluten free and vegan, you can make a batch as a part of your weekly meal prep and enjoy it throughout the week.

Course Salad

Cuisine American Vegan

Diet Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 407kcal

Author Aysegul Sanford

Ingredients

For The Maple Dijon Vinaigrette

• 2 tablespoons maple syrup
• 1 tablespoon dijon mustard
• 1 clove garlic minced
• 2 tablespoons apple cider vinegar or red wine vinegar
• ¼ cup olive oil
• ½ teaspoon Kosher salt
• ¼ teaspoon black pepper
• ½ small red onion sliced thinly

For The Kale Apple Slaw

• 6 cups curly kale (1 bunch destemmed and cut into ribbons)
• 2 carrots shredded
• 1 cup red cabbage sliced thinly
• 1 apple sliced thinly
• 1 cup sunflower seeds or any other nuts

Instructions

• To make the salad dressing: Whisk together maple syrup, dijon mustard, garlic, apple cider vinegar, olive oil, salt and pepper in a small bowl or in a mason jar. Add in the sliced red onion and let it steep in it as you work on the rest of the ingredients.
  
• To make the Apple Kale Slaw: Place kale, shredded carrots and sliced red cabbage in a bowl. Drizzle it with the dressing. Using clean hands, give them a light massage making sure to distribute the dressing evenly throughout the salad. As you massage, the tough kale leaves will soften.
  
• Top it off with sliced apple and sunflower seeds. Give it a toss and serve.
  

Video

Notes

• Yields: This recipe makes about 7 to 8 cups of salad and is ideal for four servings. The nutritional values below are per serving.
• Steep the red onion: This is an optional step but letting your red onion slices soak in the dressing will give them a great texture and make them less bitter and overpowering.
• Slice everything thinly: To make sure every bite of this recipe bursts with flavor, make sure you thinly slice all of your ingredients. Small pieces make it easier for your veggies to soak up the tangy dressing.
• Massage the kale: Though it may seem like an odd step, massaging the kale is crucial to giving your leaves the perfect, tender texture. The massaging process infuses the kale with the acidic dressing, which helps break down the parts of fresh kale that are hard to digest.
• Storage: Once prepared, kale and apple coleslaw will stay fresh in an airtight container for up to 3 days. Be sure to store it in an airtight container in the fridge.

Nutrition

Calories: 407kcal | Carbohydrates: 28g | Protein: 9g | Fat: 32g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Sodium: 381mg | Potassium: 585mg | Fiber: 7g | Sugar: 15g | Vitamin A: 8535IU | Vitamin C: 48mg | Calcium: 148mg | Iron: 3mg

What is Shepherd Salad?

If there were such a thing as the easiest salad in the world, Shepherd Salad would probably top the list. 

The name may sound a little unusual, but it comes from humble origins. In the countryside of Turkey, shepherds carried simple, inexpensive ingredients like tomatoes, cucumbers, onions, and peppers. Out in the fields, they would quickly chop everything and dress it with olive oil and lemon juice for a fresh, no-cook meal.

Because these were the kinds of ingredients that were affordable and easy to find, Shepherd Salad has always been considered a simple, everyday dish rather than a luxury.

Today, Çoban Salatası remains a staple across Turkey and the Eastern Mediterranean. While it shares some similarities with Greek Salad, Shepherd Salad does not usually include cheese or olives, keeping it lighter and more refreshing. 

I left Turkey over 20 years ago, but to this day, I still make this salad almost daily when summer produce is at its peak. It’s one of those recipes that instantly brings me back home.

Simple Ingredients You’ll Need 

You’ll only need a handful of fresh vegetables and pantry staples to make this easy summer salad. You can find the full ingredient list in the recipe card below, but here are a few helpful notes from my experience and from how it is traditionally made in Turkey:

Tomatoes: Use the ripest, juiciest tomatoes you can find. Heirloom, Roma, cherry, or even steak tomatoes all work well.

Cucumbers: The authentic Turkish shepherd salad recipe uses Persian cucumbers, which are crunchy and with fewer seeds compared to English cucumbers. However, both types can be used in this recipe. If your cucumbers are freshly picked, it is not necessary to peel them, but I recommend tasting them, as older cucumbers may have bitter skin.

Scallions: I opted for scallions (also known as green onions) for their mild flavor, but finely chopped red onion or white onion can be used if you prefer a sharper bite. If you’re using green onions, you can use both the white parts and the green parts.

Green peppers: Traditionally, this salad is made with a Turkish pepper called sivri biber, a long, slender pepper that can range from mild to hot. Since I can’t find it here in the US, I usually use Anaheim peppers or jalapeños. For a milder option, a green bell pepper works as well.

Lemon juice: For the best taste, use freshly squeezed lemon juice, but in a pinch, bottled juice would also work. You can also swap it with white wine vinegar, apple cider vinegar or red wine vinegar for a slightly different tang.

Olive oil: I recommend using a mild-flavored extra virgin olive oil.

Sumac powder: Sumac is usually available in the Middle Eastern or Mediterranean section of most grocery stores, sold as sumac spice or sumac powder. I often buy mine online, and if you are new to sumac, I really like Eastanbul Sumac Spice.

Just be sure to check the best-by date, as sumac has a shorter shelf life than many other spices (usually around 6 months).

Fresh herbs: I use fresh flat-leaf parsley in this recipe, but you can easily switch it up with whatever herbs you have on hand. In Turkey, it is very common to add fresh mint, fresh dill, or even a mix of the two.

How to Make Turkish Shepherd Salad (Step-by-Step Guide)

Making Shepherd’s Salad couldn’t be simpler. You don’t need any special equipment; just a sharp knife, a cutting board, and a bowl. Here’s how to prepare it:

Step 1 – Chop the vegetables: One of the hallmarks of this salad is that everything is cut into small, even pieces. This way, every bite has a little bit of everything. Dice the tomatoes, cucumbers, scallions, and peppers, then transfer them to a large bowl.

Step 2 – Add the dressing: Drizzle the vegetables with lemon juice and olive oil. Sprinkle with sumac, salt, and black pepper.

Step 3 – Finish with herbs: Add the chopped parsley on top. Using salad tongs (or clean hands), gently toss until the vegetables are evenly coated. Tossing gently is key, as it helps keep the tomatoes from getting mushy.

Step 4 – Serve: Enjoy right away while the vegetables are crisp and fresh. Shepherd’s Salad is best served immediately, since the salt and lemon juice draw water out of the vegetables, and the salad can become watery if it sits too long.

Storing Leftovers & Making Ahead

Making Ahead: You can chop the vegetables a few hours in advance and store them covered in the refrigerator. For the best texture, wait to add the dressing until just before serving to keep the vegetables crisp and prevent too much liquid from collecting in the bowl.

Storing Leftovers: Place any leftovers in an airtight container and refrigerate for up to 2 days. Keep in mind that the vegetables will naturally release some liquid as they sit, which will make the salad softer the next day. If that happens, just give it a quick toss and, if needed, add a squeeze of fresh lemon juice to brighten it back up.

Freezing: Freezing is not recommended since the vegetables lose their crisp texture once thawed. For the freshest taste and crunch, enjoy this salad right away.

Delicious Ways to Serve Turkish Shepherd Salad:

The pairing options are endless for this Turkish tomato and cucumber salad. While you can enjoy it with nearly any meal, here are some of my favorite ways to serve it:

• As a side dish: Shepherd’s Salad is a natural pairing with grilled meats like Adana Kebab and Grilled Harissa Chicken, but it also makes an excellent addition to classic Turkish summer dinners such as Karniyarik, stuffed eggplants with ground beef, Ground Beef Stuffed Onions, and vegetables. 
• As part of a vegetarian meal: If you want to serve it the way we often do in Turkey, pair Shepherd’s Salad with a bowl of Bulgur Pilaf and a glass of Ayran, the traditional yogurt drink. This is how I’ve enjoyed quick summer lunches for years. Simple, refreshing, and satisfying.
• As a topping for grain bowls: Use it as a light, refreshing topping in dishes like Chicken Shawarma Bowls or Beef Shawarma, paired with rice or bulgur pilaf.
• In a mezze platter: If you want to continue with the Mediterranean flavors, you can serve it in a mezze spread with Pita Bread, or tuck it into Lavash Bread with Hummus for a light and satisfying bite.

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Turkish Shepherd Salad Recipe

An authentic Turkish Shepherd Salad (Çoban Salatası) made with juicy tomatoes, crisp cucumbers, peppers, onions, and parsley. Light, refreshing, and ready in just 15 minutes.

Course Side Dish – Salad

Cuisine Turkish Cuisine

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 119kcal

Author Aysegul Sanford

Ingredients

• 3 medium-sized tomatoes diced into 1 ½ inch cubes
• 3 Persian cucumbers peeled and sliced ¼ inch thick
• 2 scallions both green and white parts, thinly sliced
• 2 green peppers Aneheim peppers, jalapenos, or serrano peppers – seeds removed and sliced thinly
• 3 tablespoons lemon juice freshly squeezed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 teaspoon sumac
• ¼ cup fresh parsley chopped

Instructions

• Place tomatoes, cucumbers, scallions, and green peppers in a large bowl or a large platter.
  
• Drizzle it with lemon juice, olive oil, and season with salt, pepper, and sumac.
• Sprinkle it with fresh parsley and toss to combine.
  
• Serve it right away.

Notes

• Yields: This recipe makes about 6 cups of salad (depending on the size of your vegetables), and it is ideal for 4 (large) servings. The nutritional values below are per serving.
• Storage: Place leftovers in an airtight container and keep them in the fridge for up to 2 days. It is normal for the vegetables to release their juices as they sit. Just give it a stir before serving.
• Optional add-ins: As I was writing this recipe, I wanted to stay true to the traditional recipe. However, some modern-day versions of this recipe add other ingredients like a handful of crumbled feta cheese, chopped black olives, and a sprinkle of red pepper flakes (or Urfa chile if you can get your hands on.) All of these would be great addition to the recipe.

Nutrition

Calories: 119kcal | Carbohydrates: 6g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 588mg | Potassium: 247mg | Fiber: 2g | Sugar: 3g | Vitamin A: 748IU | Vitamin C: 61mg | Calcium: 25mg | Iron: 1mg

FAQ’s

Other Turkish Salads You Might Like:

Turkish cuisine is known for similar, easy-to-make salads like this one that you can make during the peak tomato season. A few of my favorites are:

• Summer tomatoes mixed in with white beans and red onions, Piyaz (Turkish White Bean Salad) is yet another simple salad 
• At every kebab restaurant in Turkey, you’ll find a side of ezme, and my version shows you how to make this authentic “Turkish salsa” at home with just a few simple ingredients.

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

During the summer months, I try to avoid turning on the stove or oven. If I can make it on the grill, that is where you will find me, especially when peak summer produce is at its best. This marinated flank steak salad is the perfect way to celebrate the season in one big fresh bowl. 

For years, I grilled flank steak with just salt and pepper, but lately, I have been marinating it for a few hours, which really amps up the flavor. The rest is simple: toss in whatever summer produce you have on hand, such as tomatoes, corn, or radishes, and make it your own. But really, take my recipe as a place to start and make it your own. 

It is a fantastic summer salad recipe you will want to make again and again.

Simple Ingredients You’ll Need

You’ll find the full list of ingredients in the recipe card below, but here are a few notes you need to bring this grilled steak salad to life: 

Flank Steak: 

I usually use about 1½ pounds of flank steak. When buying flank steak to use in this salad, ask your butcher to give you a piece that is well marbled for the best flavor. 

You can certainly keep it simple with a little salt, pepper, and olive oil, but I opted to use my Flank Steak Marinade, which only takes about an hour to work its magic. 

Salad Dressing: 

I’m using my Lemon Balsamic Vinaigrette for this recipe because it pairs beautifully with the grilled steak and vegetables. If you’re in the mood for something lighter, my Lemon Vinaigrette is a great option too. You can even make the dressing a day ahead and keep it in the fridge until you’re ready to serve.

For the Salad:

Lettuce: I like using romaine for the crunch, but any salad greens you have on hand will work. Arugula or a simple spring mix are great options, too. Just make sure they’re thoroughly washed, dried, and chopped into bite-sized pieces. 

Corn: I grill my corn on the cob right before grilling the flank steak, but any corn, whether it is thawed frozen corn or drained and rinsed canned corn, would work in this recipe.

Tomatoes: I like using cherry tomatoes, but any tomato will work. Roma, heirloom, or any ripe summer tomato is a good option. If you’re using cherry tomatoes, slice them in half or into quarters if they’re too big. For other tomatoes, cut them into bite-sized pieces so they’re easy to mix into the salad.

Radishes:  I use regular red radishes, but any variety works. Just slice them thinly so the acid in the dressing can cut through their bitterness and give them a lightly pickled taste.

Scallions: I opted for thinly sliced green onions (including both the white and green parts) for their milder flavor. But if you’re after something with more bite, thinly sliced red onions are a great option.

Avocado: Choose a ripe avocado. I recommend adding it just before serving so it stays fresh and does not turn brown. You can slice or cube it depending on your preference.

Cheese: I used fresh mozzarella for its mild flavors. If you can get your hands on them, fresh mozzarella pearls are ideal, but you can also buy a whole mozzarella and cut it into bite-sized cubes. 

Alternatively, for a bolder cheese option, crumbled goat cheese or blue cheese can also be used.

How To Make Grilled Flank Steak Salad?

This marinated flank steak salad recipe consists of two main parts: first, we marinate the flank steak, then we grill it and assemble the salad. I usually marinate the steak the night before so it’s ready to go, making this a perfect weeknight summer dinner. 

Below are the step-by-step instructions, along with helpful notes from my recipe testing:

Step 1 – Make the Marinade: In a mixing bowl, combine all the marinade ingredients and whisk until smooth. I like to start with the wet ingredients first, then add the seasonings so everything blends evenly. Place the flank steak in a shallow glass dish or a resealable plastic bag. 

Pour the marinade over the surface, ensuring it’s evenly coated, then gently press or massage it in to allow the marinade to soak in. Cover and let it rest for at least 1 hour, or refrigerate up to overnight. Avoid marinating for more than 24 hours, as the acidity can break the meat down quite a bit and affect the texture.

Step 2 – Make the Salad Dressing: In a small bowl, combine the balsamic vinegar, lemon juice, minced garlic, kosher salt, and pepper. Whisk to combine. Then, while whisking, slowly drizzle in the extra virgin olive oil until the dressing looks smooth and emulsified. Doing so helps the oil and vinegar come together without separating too quickly.

During my recipe testing, I’ve found that using a combination of balsamic vinegar and lemon juice gives the dressing a nice balance of depth and brightness, complementing the balsamic flavors in the steak marinade.

Step 3 – Grill the Steak: Preheat your grill to 500°F. High heat is key here because it sears the steak, creating those beautiful grill marks. Scrape the grates clean to remove any leftover bits so the meat can get even contact with the heat, then coat them generously with olive oil. Place the steak directly on the grill and cook for about 4 to 5 minutes per side for medium-rare. Use an instant-read thermometer (affiliate link) to check doneness and avoid overcooking, especially with lean cuts like flank steak.

If you’re not sure what temperature to aim for, here’s a quick guide to help you cook your steak just the way you like it:

• Medium-rare: 130 to 135°F (3 to 4 minutes per side)
• Medium: 140 to 145°F (4 to 5 minutes per side)
• Medium-well: 150 to 155°F (5 to 6 minutes per side)

I usually aim for medium-rare to keep the steak juicy and tender. Going much past medium can cause it to dry out.

Step 4 – Rest the Steak: Transfer the steak to a platter and cover with foil. Let it rest for at least 10 minutes while you prepare the salad. This allows the juices to redistribute so they stay in the meat when sliced, keeping every bite juicy and tender.

Step 5 – Assemble the Salad: In a large salad bowl, combine the chopped romaine lettuce, grilled corn, cherry tomatoes, thinly sliced radishes, thinly sliced green onions, avocado (sliced or cubed), and cubed mozzarella. 

That being said, if you are assembling this salad a few hours in advance, it is best to add the avocado at the last minute to prevent it from browning. The same goes for the dressing; it is best to drizzle it right before serving to keep the salad crispy and fresh.

Taste and adjust the seasoning as needed. Sometimes all it needs is a pinch of salt or a touch more acidity to bring everything together.

Step 6 – Slice the Steak: Slice the steak thinly (about ½ inch thick) against the grain. This means cutting across the natural lines you see running through the meat. Those lines are muscle fibers, and cutting across them makes each bite softer and easier to chew. 

Step 7 – Arrange and serve: Arrange the meat on top of the salad and serve while still warm.

Having grown up in the Mediterranean means having a few cooling staples like this cucumber, watermelon, and feta salad in your back pocket. Summers get so hot that refreshing, no-cook dishes like this are a staple on every table.

Versions of this salad show up all across the Mediterranean, from Italy to Greece and beyond. The ingredients may vary slightly, but the combination of juicy watermelon, crisp cucumbers, briny feta cheese, and fresh herbs is a classic in many Mediterranean kitchens.

Every year, as soon as watermelons showed up at the market, my mom would start making it on repeat. With the sweet juiciness of watermelon, the crunch of cold cucumbers, and the creamy-salty bite of feta, it’s the kind of dish that doesn’t need much fuss to shine.

This is what summer tastes like where I’m from: easy, filling, and somehow always the first thing to disappear from the table.

Watermelon Feta Mint Salad Ingredients

This summer watermelon salad with feta and cucumber starts with an easy honey-lime dressing and a short list of ingredients. You can find the complete list in the recipe card below, but here are a few helpful notes to consider when shopping for this refreshing salad.

For the Salad Dressing:

I use my honey-lime dressing in this watermelon mint feta salad because the sweet, floral brightness of lime and honey pairs beautifully with the natural sweetness of the watermelon.

Olive Oil: Choose a light and balanced extra virgin olive oil that isn’t overly peppery or grassy. You want something that supports the salad without overpowering the other ingredients. My current favorite single-source olive oil brand is Garcia de la Cruz (affiliate link.)

Lime Juice: Freshly squeezed lime juice is best, but bottled works in a pinch. If you don’t have lime, freshly squeezed lemon juice is an acceptable substitute. It will taste slightly different but still refreshing. You can also add a little lime zest (about ¼ teaspoon) to enhance the citrus notes. Just be sure to zest the lime before juicing it.

Honey: A floral local honey works especially well here, but maple syrup or agave are good alternatives if that’s what you have. Just know they’ll shift the flavor slightly.

For the Salad:

Watermelon: You’ll need 8 cups of watermelon cut into small 1-inch cubes. Seedless watermelon is the easiest option, but if you’re using regular watermelon, try cutting along the natural lines of the seeds to remove them more easily.

Cucumbers: Persian cucumbers offer great crunch, but regular English cucumbers also work well. I usually peel mine, especially if the skin tastes bitter, which can happen if the fruit has been sitting for a while. Removing the seeds is optional.

Fresh Herbs: The classic combo is watermelon, feta, and mint, but I like to add a little torn fresh basil for even more freshness. I don’t recommend using dried herbs here, as their flavors tend to overpower the dish.

Feta Cheese: I recommend buying a block of feta and crumbling it yourself. It’s creamier, fresher, and gives you more control over the size and texture of the crumbles. If you’re looking for alternatives, mild cheeses like goat cheese or queso fresco would also work well.

How to Make Watermelon Cucumber Salad (Easy Step-by-Step Instructions)

This watermelon and cucumber salad recipe comes together in just 15 minutes from start to finish. Here’s how I make it, step by step:

Step 1- Make the Dressing: In a mason jar or small bowl, combine the olive oil, fresh lime juice, salt, and honey. Shake or whisk well until the mixture is fully emulsified and appears creamy and cohesive, with no oil separation. If you’d like to save even more time, you can make the dressing in advance and store it in an airtight jar in the fridge for up to 2 days.

Step 2 – Assemble the Salad: Grab a large bowl (one that gives you plenty of room to toss later without squishing anything) and add the diced watermelon, sliced cucumber, and fresh mint and basil. I recommend tearing the herbs by hand instead of chopping them with a knife. This helps preserve the delicate texture of the basil and prevents it from bruising or darkening.

Step 3 – Add the Dressing: Right before serving, drizzle the dressing over the salad. Gently toss with a large spoon (or two spoons, for an even gentler touch), taking care not to mash/bruise the watermelon cubes.

Step 4 – Finish with Feta: Top the salad with crumbled feta cheese just before serving. If you’d like, finish with a pinch of flaky sea salt to bring out the natural sweetness of the watermelon.

Foolproof Tips for the Best Watermelon Cucumber Salad

Making this watermelon feta cucumber salad is simple, but here are a few tips to help you get the best results on your first try:

Be gentle when mixing: Use a light hand when tossing the salad to keep the delicate ingredients from breaking apart. A large spoon or your hands work best for gently combining everything.

Choose a good watermelon: Look for a ripe watermelon that feels heavy for its size and has a large yellow field spot. That spot means it had time to ripen on the vine, which usually means better taste and juiciness.

Cut your watermelon and cucumber evenly. Dice the watermelon into bite-sized pieces, or use a melon baller for a more decorative look. For the cucumber, peeling is optional, but I recommend slicing it thinly or cutting it into evenly sized cubes so you get both watermelon and cucumber in every bite.

Do not skip the salt: It may sound unusual, but adding a bit of salt to sweet watermelon makes a big difference. It brings out the natural sweetness and enhances the flavors of both the watermelon and cucumber.

Serve it chilled: This watermelon salad tastes best when it is nice and cold. I like to refrigerate the watermelon, cucumber, and feta before prepping so that everything is cool and refreshing when it is time to serve.

Assemble at the last minute: For the best texture, combine the watermelon, cucumber, herbs, and dressing just before serving. This keeps the watermelon and cucumber from getting soggy.

How to Make Ahead and Store?

If you are planning to make this watermelon cucumber feta salad recipe ahead of time, here are my best tips:

Make Ahead: To save valuable time when you’re ready to serve, you can prep the components ahead: Cut the watermelon, slice the cucumbers, crumble the feta, and make the dressing. Store each component in a separate container with a tight-fitting lid. Assemble your feta watermelon cucumber salad right before serving to ensure the best texture and prevent sogginess.

Storage: Leftover salad will keep in an airtight container in the fridge for up to 2 days. However, be aware that the watermelon mixture will collect water as it sits. Simply drain, sprinkle salad with fresh herbs, and mix with a touch more dressing to bring it back to life before serving.

Quick Answers to Common Questions (FAQs)

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Other Savory Fruit Salads You Might Also Like:

If you love sweet and savory salads, you are in the right place. Here are a few other fruit-forward recipes you might want to try:

• If you are a fan of watermelon salads, my Watermelon and Avocado Salad might be another great recipe to try.
• When blueberries are in season, I make my Spinach Blueberry Salad topped with crunchy pecans and drizzled with a quick lemon vinaigrette for a filling lunch.
• Most apple salads are loaded with mayo, but my Apple Salad is lightened up with a simple yogurt-based dressing.
• As soon as spring strawberries are available, I start making this Strawberry Salad with my lightened-up poppy seed dressing. It is one of my favorite ways to enjoy the season.
• And if you are like me and love adding avocados to everything, do not miss my Mango and Avocado Salad or Peach and Avocado Salad for a refreshing summer twist.

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Watermelon Cucumber Salad Recipe

This Watermelon cucumber salad is an incredibly refreshing savory fruit salad that is flavored with honey lime dressing. Ready in 15 minutes, it is the perfect summer salad you can serve for lunch or take with you to summer potlucks, picnics, and BBQ parties.

Course Lunch

Cuisine Mediterranean

Diet Vegetarian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 290kcal

Author Aysegul Sanford

Ingredients

For the Honey Lime Dressing:

• 4 tablespoons extra virgin olive oil
• 3 tablespoons fresh lime juice from 1 lime
• ¼ teaspoon kosher salt
• 1 tablespoon honey

For The Salad:

• 8 cups fresh watermelon ~ 5 to 6 lbs – cut into 1-inch cubes (preferably seedless)
• 2 Persian cucumbers peeled and sliced ¼ inch thick, or English cucumbers
• 3 tablespoons fresh mint roughly torn
• 2 tablespoons fresh basil roughly torn
• ½ cup feta cheese crumbled (or goat cheese)
• Pinch sea salt optional

Instructions

• Mix olive oil, fresh lime juice, salt, and honey in a mason jar and shake vigorously. Set aside.
  
• Place watermelon cubes, sliced cucumber, fresh mint, and basil in a large salad bowl.
• Right before serving, drizzle the dressing over the salad. Give it a gentle toss being careful not to bruise or break the watermelon chunks.
  
• Sprinkle the feta cheese on top, taste for seasoning, and add more if necessary. Alternatively, you can sprinkle it with a pinch of sea salt. Serve cold.

Notes

• Yields: This recipe yields about 8 cups of cucumber watermelon salad ideal for serving 4 adults. The nutritional information below is per serving.
• Serve it chilled. This salad is best when served cold. I like to keep each ingredient in the refrigerator before and after prepping. This way, all the salad is perfectly chill (and super refreshing) before serving.
• Assemble at the last minute: Toss all the ingredients with the dressing just before serving. This keeps the integrity and texture of the watermelon and cucumber intact.
• Be gentle while tossing: Use gentle hands to keep the delicate ingredients’ shape and structure.
• Make Ahead: Prepare all the ingredients and store them in separate containers. You can also make the dressing 3 days in advance and keep it in a mason jar in the fridge. Toss it all together just before serving.
• Storage: Leftover salad will keep fresh in an airtight container in the fridge for up to 2 days. However, be aware that the watermelon mixture will collect water as it sits. Drain, sprinkle salad with fresh herbs, and toss with a touch more of the honey lime dressing to bring it back to life before serving.

Nutrition

Calories: 290kcal | Carbohydrates: 31g | Protein: 5g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 365mg | Potassium: 434mg | Fiber: 2g | Sugar: 24g | Vitamin A: 2056IU | Vitamin C: 30mg | Calcium: 131mg | Iron: 1mg

What is Tzatziki Sauce? (Beyond the White Gyro Sauce)

You know that question about your desert island food? Tzatziki would be mine. 

At its core, tzatziki is a yogurt-based dip made with strained yogurt (also known as Greek yogurt), cucumber, garlic, lemon juice, and herbs (typically dill or mint).

Referred to by many names, such as Greek Tzatziki sauce, Tzatziki Sauce, and Cucumber Yogurt Sauce, it can be served as a dip, a sauce, or even as a dressing. 

It pairs well with just about anything, from meat to gyros, to Turkish kebabs, to grilled or roasted vegetables.

While many people in the U.S. know it as the white sauce that comes with a gyro, that version is often heavier, sometimes made with mayonnaise or sour cream, and doesn’t always include cucumber. 

My homemade tzatziki sauce recipe is different here. It’s the real thing. The kind of tzatziki you’ll find on tables in homes across Turkiye, Greece, and beyond.

Essential Ingredients for Authentic Tzatziki (And Why They Matter)

The good news is that this easy tzatziki recipe requires only a few simple ingredients and comes together in minutes. You’ll find the full list in the recipe card below, but here are a few helpful tips to keep in mind when shopping:

Full-fat Greek Yogurt (also known as Strained Yogurt): I think the best yogurt for tzatziki is a whole-milk, plain Greek yogurt. It yields a rich and creamy tzatziki dip, a main characteristic of this Mediterranean sauce.  If your container has any liquid sitting on top, be sure to strain that out before using.

You can also use plain, unsweetened yogurt or even low-fat or fat-free yogurt, but the texture will be a bit looser compared to Greek yogurt.

Fresh Cucumber: Either Persian or English cucumbers work well. I like to peel them first, as some cucumber skin can be bitter. Still, it is a personal preference.

I grate them using the large holes on a box grater and then drain them in a mesh sieve. It might seem like an extra step, but thoroughly draining the grated cucumber helps eliminate excess liquid, giving you the thick, creamy consistency that this cucumber tzatziki sauce is known for.

Fresh Garlic Cloves: The traditional version of this Mediterranean yogurt sauce calls for fresh, finely minced garlic. I usually add two cloves per 1 ½ cups of yogurt, but feel free to adjust the amount based on your preferences. 

If you prefer a milder flavor, garlic powder is a fine substitute. Since it’s more concentrated, I recommend using about 1 teaspoon per 1 ½ cups of yogurt.

Fresh Herbs: I like using fresh dill, but fresh mint is another classic option. In Turkiye, it’s also common to use dried dill or mint if fresh isn’t available. That said, I think fresh herbs bring a brighter, more vibrant taste.

Fresh Lemon Juice: Just a squeeze is enough to brighten the flavors and balance the richness of the yogurt.

Kosher Salt and Black Pepper: You won’t need anything beyond basic seasoning here. Start with the amounts listed in the recipe and adjust to taste.

Extra Virgin Olive Oil (Optional): You won’t see olive oil listed in my recipe because my mom never used it. I find that thick, whole-milk yogurt gives the sauce all the richness it needs. However, if you’d like to add it, a tablespoon of olive oil per 1 ½ cups of yogurt is a good starting point.

How to Make Easy Homemade Tzatziki: A Step-by-Step Guide

Making a delicious tzatziki with yogurt, shredded cucumber, and lemon juice doesn’t require any special cooking techniques, so anyone can do it.

Step 1 – Grate and drain the cucumber: Using the large holes of a box grater, grate the peeled cucumber and transfer it to a fine-mesh strainer. Press down with a spatula to release the excess moisture. I usually let it sit for a few minutes to help the juices drain completely.

Once drained, you should have about 1 cup of grated cucumber.

Alternatively, you can wrap the shredded cucumber in a clean tea towel and squeeze it by hand to remove as much liquid as possible.

Step 2 – Whisk the yogurt base: In a medium bowl, combine the Greek yogurt, freshly squeezed lemon juice, minced garlic, salt, and black pepper.

Whisk until smooth and creamy. This is also a good time to give it a quick taste and adjust the seasoning if needed.

Step 3 – Add cucumber and herbs: Fold in the drained cucumber and fresh dill or mint. Mix until everything is evenly combined.

Step 4 – Cover and chill:
You can serve it right away, but if you have the time, cover and let it rest in the fridge for at least 30 minutes. This allows the flavors to meld and deepen.

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Easy Tzatziki Sauce Recipe

An easy tzatziki sauce recipe that you can make in minutes and serve with all your savory Mediterranean/Middle Eastern dishes.

Course Sauce

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 61kcal

Author Aysegul Sanford

Equipment

• 1 Fine mesh strainer
• 1 Box Grater

Ingredients

• 1 English Cucumber peeled (or 2 Persian cucumbers)
• 1 ½ cups Whole Milk Greek Yogurt unsweetened and unflavored
• 2 tablespoons lemon juice freshly squeezed
• 2 cloves fresh garlic peeled and minced finely
• 1 teaspoon Kosher salt
• ¼ teaspoon black pepper
• ⅓ cup fresh dill or fresh mint

Instructions

• Using the large holes of a box grater, grate the cucumber. Transfer it into a fine-mesh strainer and strain all of its juices, pressing it with a rubber spatula. Set aside.
  
• In a medium-size mixing bowl, whisk together yogurt, lemon juice, minced garlic, salt and pepper.
• Using a spatula, fold in the cucumber and dill. Transfer to a bowl.
  
• If you have time, cover with plastic, and let it sit in the fridge for a few hours before serving.

Video

Notes

• Yields: This recipe makes about 1 ¼ to 1 ½ cups of tzatziki sauce which is ideal for 4 servings as a condiment. The nutritional values below are per serving.
• Make Ahead: Make the recipe as written up to 2 days before serving. Place it in an airtight container and store it in the fridge. Be sure to give it a good stir before serving.
• Storage: This sauce will stay fresh for about 3-4 days. Simply place leftovers in an airtight container and keep them in the fridge. If you notice any liquid separation, just give your Tzatziki a good stir before serving.
• A word on olive oil: My recipe relies on rich yogurt for creaminess and does not require adding any olive oil, unlike some other tzatziki recipes. However, for extra depth, drizzle 1 tbsp extra virgin olive oil on top before serving.

•  

Nutrition

Calories: 61kcal | Carbohydrates: 7g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 31mg | Potassium: 245mg | Fiber: 1g | Sugar: 4g | Vitamin A: 381IU | Vitamin C: 9mg | Calcium: 105mg | Iron: 1mg

Expert Tips from a Lifelong Tzatziki Maker

This recipe is pretty straightforward, but there are a few things I want to point out so you can end up with the best tzatziki on your first try:

• Don’t skip draining the shredded cucumber: This is the single most important step when it comes to achieving that creamy texture tzatziki is known for. Yes, it’s an extra step, but it makes all the difference.
• DIY Greek Yogurt: If you don’t have Greek yogurt, you can strain plain yogurt at home. Just place a fine-mesh sieve over a bowl and line it with cheesecloth (a paper towel will also work in a pinch). Add the yogurt, cover it, and let it sit in the fridge for a few hours. The longer it sits, the thicker it becomes.
  Since plain yogurt has more liquid, I recommend using about half a cup more than the recipe calls for to account for the liquid that will drain.
• Avoid overmixing: Once you have folded in the cucumber and herbs, mix only until the ingredients are just combined. Overmixing can cause the cucumber to release more liquid, which may water down the sauce.
• Do not skip the chilling: To me, the secret to the best tzatziki sauce is letting it rest in the fridge. This time allows the flavors (especially the garlic and fresh herbs) to develop and deepen. Even just 30 minutes makes a difference, but planning for an hour or two can yield even better results.

How To Make Ahead and Store?

Make Ahead: You can make this Greek tzatziki sauce recipe a day or two ahead. Just be sure to transfer it to an airtight container and store it in the fridge.

Storage: Leftovers will keep for up to 3 days in the refrigerator. Give it a good stir before serving, and if any liquid has collected on top, simply pour it off or drain it before mixing.

Delicious Ways to Serve Tzatziki Sauce in Your Daily Cooking

I may or may not have been caught eating this Mediterranean classic with a spoon. All jokes aside, tzatziki is a staple for a reason. It pairs beautifully with just about any meat or vegetable dish that could use a cooling, creamy contrast. Here are a few of my favorite ways to use it:

Kabobs and Gyros: Simply drizzle it right on top! If you want to try something different, try drizzling this sauce over my Karniyarik recipe (aka Turkish Stuffed Eggplant), Greek Yogurt Chicken, Shish Taouk, or Baked Chicken Kabobs, Chicken Shawarma, or serve it with Turkish Kofte. 

Sauce for Burgers and Sandwiches: I love using it as a spread for Greek Lamb Burgers (pictured above) or my Chicken Pita Wraps. It adds a creamy contrast and brings everything together.

Vegetables and Vegetable Dishes: A dollop of tzatziki can turn simple roasted eggplant into a delicious appetizer. It’s also a great match for baked zucchini fritters, crispy falafel, or just about any veggie-forward dish you’d serve at a gathering.

With Salads: Tzatziki isn’t just a dip; it makes a fantastic, creamy addition to various salads. I particularly love a dollop alongside or even mixed into my easy Greek salad for an extra layer of freshness.

Grain Bowls: Drizzle it over shawarma chicken bowls (pictured above) or make it part of a DIY Cava bowl. It adds creaminess and brightens the rest of the toppings.

Part of a Meze Platter: Serve it in a bowl as a dip on a large platter along with cheese and crackers, olives, hummus, muhammara, pita bread (or pita chips), and fresh raw vegetables.

Tzatziki Sauce Variations & Substitutions:

• Dairy-Free/Vegan Options: To make this vegan or dairy-free, use a neutral-flavored plant-based yogurt. I prefer unflavored cashew yogurt, but coconut or almond milk yogurt can also work. Just make sure it’s unsweetened and as thick as possible for the best consistency.
• Herb Variations: You can easily make this creamy tzatziki sauce your own by switching up the herbs. Fresh dill and mint are classic options, but parsley or chives are also great alternatives. No fresh herbs on hand? You can leave them out and still have a delicious dip.
• Making it Thinner (like Turkish Cacık): If you have ever been to Turkiye, you’ve probably had cacik, a thinner version of tzatziki. To achieve that texture, simply use plain yogurt instead of Greek yogurt, or stir in about ½ cup of cold water (or more, depending on your preference) until you reach the desired consistency.

FAQs:

Other Yogurt Sauce Recipes You Might Also Like:

• My Yogurt Dill Sauce is bright, herby, and perfect for serving with salmon, baked potatoes, or simple roasted vegetables.
• A drizzle of my Greek yogurt salad dressing instantly turns any salad greens into a refreshing, creamy side that goes with just about any meal.
• A spoonful of my Yogurt Tahini Sauce adds a creamy, nutty layer to grain bowls, roasted veggies, or just about anything that needs a little something extra.

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

Even as someone who develops recipes for a living, I still have those moments before a get-together when I’m standing in the kitchen wondering, what should I bring? I mean, I know I have a blog full of recipes, but when you’re serving a crowd with so many preferences and diet restrictions, it’s always a hard decision to make.

My experience is that this Mediterranean macaroni salad seems to please most people. For one thing, most people love the familiar “Greek” flavors (i.e. cucumbers, olives, tomatoes, etc.) and it rarely needs an introduction. To me, it is like a bistro pasta salad that is the most popular dish on the menu.

Key Ingredients:

The good news is that once you understand the process and the flavor profile, it’s easy to make this Mediterranean pasta recipe your own. You can find the full list of ingredients in the recipe card below, but below are a few helpful notes and substitutions:

Pasta: I used farfalle (also known as bow tie pasta), but other shapes like rotini and fusilli would also work. I prefer these shapes as they hold on to the dressing, blend well with the rest of the ingredients, and are easy to scoop and eat cold. Of course, you can always use gluten-free pasta if preferred. 

Canned & fresh veggies: In my humble opinion, using a combination of canned and fresh vegetables is what makes this Mediterranean noodle salad a winner. And the best part is that if you do not have one ingredient (or you don’t care for it), you can use another. Here are a few optional add-ins and substitution ideas:

• Onion: Use finely chopped red onion instead of scallions.
• Tomatoes: If tomatoes are not in season, use finely chopped sun-dried tomatoes instead.
• Fresh Herbs: Fresh oregano is the classic “Mediterranean” herb used in salads like this, but other herbs like fresh parsley, dill, and mint would all work.
• Cheese: Not a fan of feta cheese? Use goat or no cheese if you prefer a vegan or dairy-free version of this pasta salad. 
• Add protein: If you want to turn this into a more filling meal, feel free to bulk it up with a protein. Chickpeas are a great plant-based option and work beautifully with the Mediterranean flavors. You can also add grilled shrimp, chicken, or even canned tuna for a quick boost. Just be sure everything is cooled before mixing it in.
• Pasta Salad Dressing: I used my go-to Mediterranean Vinaigrette, but my Lemon Balsamic Vinaigrette would also be a great dressing option.

How to Make Mediterranean Pasta Salad?

Once you have the ingredients ready, making this Mediterranean diet pasta salad is no more than a few easy steps. You can find the detailed recipe below, but here’s how I put it together:

Step 1 – Cook the pasta: I feel like most pasta salads either have too much pasta or too many “supporting” ingredients. For a salad with so many add-ins, I find that 8 ounces of pasta (which gives you about 4 cups cooked) is the right balance.

Cook it in well-salted boiling water until al dente, according to the package instructions. Then drain and rinse under cold water to stop the cooking process.

Step 2: Make the dressing: You can make the Mediterranean pasta salad dressing in a mason jar (great if you’re making it ahead) or a measuring cup, but if I’m making this for just us at home, I usually grab a large bowl and make it right there. 

That way, (1) I don’t have to wash another dish, and (2) I can start building the salad directly in the bowl.

No matter what vessel you’re using, start by adding the lemon juice, garlic, Dijon mustard, oregano, salt, and pepper. Then, slowly drizzle in the olive oil while whisking. This helps emulsify the dressing, making it a little creamy and helping it cling to the pasta.

Step 3 – Assemble the salad: Grab a large salad bowl. And I do mean large because we’ve got a good amount of vegetables going in. Add the cooled pasta along with the rest of the ingredients. It’ll look like a pile at first, and that’s totally fine.

Step 4: Dress and serve: Drizzle with the dressing and toss to combine. It might get a little messy, but that’s part of the charm of this easy pasta salad. Use tongs or two large spoons, and be gentle (and patient) as you toss.

If you have the time, cover and let it sit in the fridge for 30 minutes so the flavors can mingle.

Serving Suggestions:

While this Mediterranean bow tie pasta salad can stand on its own, it also pairs well with a variety of main dishes. Below are a few of my favorite ways to serve it:

• Roasted or grilled meat and seafood: This pasta salad is the ideal companion to a simply grilled salmon,  baked chicken breast, or even lamb chops. The fresh, vibrant flavors of the salad beautifully cut through the richness of grilled proteins, making for a light yet satisfying meal.
• Make it a Mediterranean weeknight dinner: Make a batch of my mom’s Chicken Kofta Recipe and serve it with your pasta for a true Mediterranean feast.
• Bread: Serve it with a side of crusty bread (such as my Olive Bread) or warm pita bread to scoop up every last bit of that delicious dressing.
• Fresh fruit: If all you need is a light and refreshing complement, serve it alongside a bowl of seasonal fresh fruit, such as watermelon, berries, or grapes.

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Photos by Tanya Pilgrim.

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Mediterranean Pasta Salad Recipe

This Mediterranean Pasta Salad is a vibrant, make-ahead dish that’s perfect for gatherings, lunches, or easy dinners. It travels well and tastes even better after a few hours.

Course Vegetarian Pasta

Cuisine American Vegetarian

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 350kcal

Author Aysegul Sanford

Ingredients

For the Salad:

• 8 oz dry pasta farfalle, fusilli or rotini
• 3 Persian cucumbers or 1 English cucumber – peeled and sliced thinly
• 1 ½ cups cherry tomatoes quartered
• 2/3 cup black olives such as Kalamata olives sliced or chopped – 3 oz.
• 1 cup roasted red peppers sliced and drained (or cut into small strips) (I use jarred)
• 1 cup marinated artichoke hearts quartered and drained (7 oz after drained)
• 3 scallions thinly sliced
• 2 cups arugula or baby spinach – washed and dried
• 4 oz. feta cheese crumbled

For the Mediterranean Dressing:

• 3 tablespoons lemon juice or red wine vinegar
• 1 clove garlic minced
• ½ teaspoon Dijon mustard
• ½ teaspoon fresh oregano finely chopped – or ⅛ teaspoon dried oregano
• ½ teaspoon kosher salt plus more to taste
• ¼ teaspoon ground black pepper
• ¼ cup extra virgin olive oil

US Customary – Metric

Instructions

• Bring a large pot of salted water to a boil. Cook the pasta until it’s al dente, according to the package directions. Drain and rinse under cold water to stop the cooking process. Set it aside.
  
• While the pasta is cooking, make the dressing by whisking together 3 tablespoons lemon juice (or vinegar), 1 clove of minced garlic, ½ teaspoon Dijon mustard, ½ teaspoon chopped oregano, ½ teaspoon of Kosher salt, and ¼ teaspoon black pepper in a small bowl. Slowly drizzle in ¼ cup of olive oil while whisking until fully emulsified.
• To assemble the salad, in a large bowl, combine the cooked and cooled pasta, cucumber, tomatoes, olives, roasted red peppers, artichoke hearts, scallions, arugula, and feta cheese.
  
• Pour the dressing over the salad and toss gently to ensure all ingredients are evenly coated with the dressing. Taste for seasoning and add more if necessary.
• If you have the time, cover and let it sit in the fridge for 30 minutes before serving.
  

Video

Notes

• Yields: This recipe makes about 6-7 cups of pasta salad that is ideal for six (generous) servings as a side dish. The nutritional values below are per serving.
• Make Ahead Instructions: Keep in mind that this salad gets better as it sits, so you can absolutely make it a day in advance. The only thing I recommend is holding off on adding the arugula or spinach until just before serving so the greens stay fresh and don’t wilt.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. It is normal to get a bit soggy as it sits. Be sure to give it a good toss and taste (and adjust) the seasoning before serving.

Nutrition

Calories: 350kcal | Carbohydrates: 36g | Protein: 9g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 17mg | Sodium: 1104mg | Potassium: 314mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1027IU | Vitamin C: 32mg | Calcium: 154mg | Iron: 2mg

How to Make Red Cabbage Slaw?

This recipe comes together in just a few steps with simple ingredients you probably already have on hand, and once everything’s sliced and tossed, you’re ready to go. Here’s how to make it:

Step 1 Gather Your Ingredients: For a full list and measurements, check out the recipe card below. Here’s a few ingredient substitution ideas:

• Make It Creamy: I opted for a vinegar-based dressing to keep it light, but if you prefer your red cabbage coleslaw with mayonnaise, this classic coleslaw dressing will give you that creamy texture and flavor you’re after.
• Onion: I like the milder bite of green onions here, but thinly sliced red onions work just as well if you want a bit more punch.
• Fresh Herbs: A handful of parsley brightens up the slaw and adds a pop of green, but feel free to use what you have — fresh cilantro, dill, or even fresh mint would all be delicious.
• Carrots: I add carrots for extra crunch and a pop of color, but you can definitely leave them out if you prefer a simpler slaw.

Step 2 Prepare the vegetables: Using a mandolin (or a sharp chef’s knife if you prefer), shred the red cabbage into thin, even slices. Grate the carrots using the large holes of a box grater, then thinly slice the green onions and chop the parsley. Add all the ingredients to a large mixing bowl and set it aside.

Step 3 Mix the Dressing: In a small bowl or mason jar, whisk together the extra virgin olive oil, minced garlic, lemon juice, apple cider vinegar (or red wine vinegar or rice vinegar), honey (or maple syrup or sugar), Dijon mustard, kosher salt, and black pepper until smooth.

Step 4 Toss It All Together: Drizzle the dressing over the cabbage mixture. Use clean hands (or tongs) to toss everything together, making sure the vegetables are evenly coated.

Step 5 Chill and Serve: If you have the time, cover the bowl and refrigerate for at least 30 minutes to let the flavors come together. Serve your red cabbage carrot slaw chilled and enjoy.

What to Serve It With?

This simple red cabbage slaw is one of those side dishes that pairs well with many meals. Whether you’re making tacos, grilling, or just pulling together a quick weeknight dinner, it brings the perfect pop of color and crunch. Here are some of my favorite ways to serve it:

• Tacos: I love using this red cabbage slaw for tacos! It’s especially good piled onto brisket tacos for a smoky, hearty bite. It’s also fantastic with flank steak tacos, adding just the right amount of freshness, and honestly, it’s a must with fish tacos. The crunch balances out the tender, flaky fish so well.
• Grilled Meats: This slaw is a total no-brainer for BBQ season. Serve it alongside grilled harissa chicken for a spicy kick or with grilled turkey tenderloin for a light but satisfying meal. And I am pretty sure no one would complain if you served it with grilled lamb burgers either.
• Grilled Seafood: For seafood nights, I love pairing it with grilled shrimp, grilled salmon, or grilled mahi mahi. It’s the kind of side that keeps everything feeling light, bright, and colorful. Perfect for summer dinners!
• Pulled Pork: Try tossing this purple cabbage slaw onto your pulled pork sandwiches for a crunchy twist, or serve it next to a big plate of roasted veggies and grains for a fresh meal.

Similar Salad Recipes You Might Like:

It is no secret that coleslaw recipes are some of the most popular summer salads. Here are a few other reader favorites in case you need more inspiration:

• No Mayo Coleslaw
• Apple Kale Slaw
• Greek Tomato Cucumber Salad
• Yogurt Coleslaw recipe

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Want to save this recipe? Enter your email below and we’ll send the recipe link to your inbox so you can easily come back to it when you are ready to make it. Plus, you’ll get great new recipes every week.

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Photos by Tanya Pilgrim.

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Red Cabbage Slaw Recipe

A vibrant and easy Red Cabbage Slaw made with a light, zesty dressing — no mayo needed! Great for tacos, pulled pork, grilled meats, and fresh summer meals. Vegan and gluten-free.

Course Vegan side dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Resting time (otpional) 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 98kcal

Author Aysegul Sanford

Ingredients

For The Coleslaw

• 1 head of red cabbage about 1 ½ lbs shredded (~7-8 loosely packed cups)
• 2 medium carrots peeled and shredded, about ½ lbs (~2 cups)
• 3 green onions chopped thinly (or 1/2 cup sliced red onion)
• 3 tablespoons fresh parsley roughly chopped

For The Dressing

• 3 tablespoons extra virgin olive oil
• 2 cloves fresh garlic finely minced
• 1 tablespoon lemon juice or lime juice
• 3 tablespoons apple cider vinegar or red wine or rice vinegar
• 1 tablespoon honey or maple syrup, or sugar
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper

Instructions

• Place shredded red cabbage (about 7-8 cups), 2 shredded carrots, 3 thinly sliced green onions, and 3 tablespoons of chopped fresh parsley in a large bowl. Set it aside.
  
• In a small bowl (or mason jar), whisk together 3 tablespoons of extra virgin olive oil, 2 cloves of minced garlic, 1 tablespoon honey (or your preferred sweetener), 1 tablespoon of lemon juice, 3 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon kosher salt and ¼ teaspoon of ground black pepper.
  
• If you have the time, cover and refrigerate for 30 minutes before serving. Serve chilled.

Video

Notes

• Yields: Red cabbage can range in size. I used a small to medium-sized head (about 1 ½ pounds with the core), which gave me roughly 7 to 8 cups of sliced cabbage. Once you mix it with the shredded carrots (about 2 cups), you’ll have around 10 cups of veggies. After tossing it with the dressing and letting it sit, the slaw wilts slightly and loses about 1½ to 2 cups in volume. Even so, this recipe still makes plenty — enough to comfortably serve 6 to 8 people as a side dish.
• Taste for Seasoning: Always give your slaw a taste before serving. If it seems like it needs more salt right away, give it a little time to sit first. As the slaw rests, the flavors develop and become more pronounced, so it might balance out perfectly without adding anything extra.
• Make ahead: You can prep it a day in advance — just toss everything together, cover it, and place it in the fridge. Letting it sit for a few hours (or even overnight) helps the flavors come together.
• Storing leftovers: Leftovers will keep well in an airtight container in the refrigerator for up to 4 days. Just give it a quick toss before serving. If any liquid has settled at the bottom, that’s totally normal — a quick stir will bring it right back to life.

Nutrition

Calories: 98kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 339mg | Potassium: 337mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3890IU | Vitamin C: 64mg | Calcium: 60mg | Iron: 1mg

If you’ve spent any time on social media lately, you’ve probably noticed that cottage cheese is having a major comeback. This viral cottage cheese flatbread recipe, created by Francesca Aralla of HealthyMumWay, is a perfect example of why—it’s simple, high in protein, and incredibly versatile.

Ingredients You’ll Need

This recipe for cottage cheese flatbread calls for only 2 main ingredients—seriously, it’s that simple. A 2-ingredient recipe that takes only 5 minutes to prepare is a lifesaver for those who love to meal prep and for busy weeknight dinners. Here’s what you’ll need:

• Full-Fat Cottage Cheese: The full-fat 4% version of cottage cheese works best in this recipe, giving it the desired end texture. My favorite cottage cheese brands are Good Culture, Trader Joe’s, and Daisy. If you prefer to use 2%, Good Culture is a solid choice.
• Eggs: I tested this recipe using large whole eggs, which is what I recommend. However, if you want to make cottage cheese flatbread with egg whites, you can do so—just be aware that your protein flatbread will end up being lighter in both color and flavor. 
• Optional—Salt: I don’t include this as a main ingredient, as adding salt will be determined by the type of cottage cheese you end up using. Some types of cottage cheese are saltier than others, so be sure to taste your cottage cheese before adding any additional salt. If you do, just a pinch will do. 
• To Prep Pan—Cooking Spray: Have a can of cooking spray handy to ensure your baked cottage cheese flatbread doesn’t stick to the baking sheet. I prefer avocado oil spray. 

How to Make Cottage Cheese Flatbread?

It only takes a couple of simple steps to make this low carb cottage cheese flatbread. Here’s how:

1. Prepare your baking sheet & oven: Preheat the oven to 350° degrees F. Next, line a small sheet pan (I used a quarter sheet pan, which is 9 ½  by 13 inches) with parchment paper and spray the sides with cooking spray. Do not skip this step, as both of these elements make sure your high-protein flatbread will not stick to the pan. Without them, it would be hard to remove and keep them in one piece. Once ready, set it aside.

2. Blend your cottage cheese mixture: Place one cup of cottage cheese, two whole eggs, and a pinch of salt (plus any of the optional add-ins you want) into the bowl of your food processor. Pulse it 6-7 times in one-second intervals until it is fully incorporated but not pulverized; you do not want to liquify it. It is okay to have small pieces of cottage cheese remaining. If you do not have a food processor, you can use a hand mixer, a whisk or a blender.
3. Spread your egg and cottage cheese flatbread: Pour the mixture onto the parchment-lined sheet pan and spread it into an even (ideally 8 by 11 inch rectangular) layer using a spatula or the back of a spoon. An even thickness is essential for even cooking. 
4. Bake it in the oven. Bake it in the preheated oven for 30 to 35 minutes or until it is lightly golden brown. Then remove it and let it cool for 5 minutes before carefully removing it from the pan. Serve it by itself, as a sandwich wrap, or as a pizza base, following the suggestions below.

How to Serve it?

This is the best cottage cheese flatbread recipe because—here’s the fun part—you get to use your creativity and choose how you want to serve it. Here are three options to get you started: 

1. Enjoy it as is. It’s a delicious high-protein snack served plain.
2. Make a Sandwich: Any of your favorite sandwich toppings will work here. I like to spread it with a thin layer of mayo (or mustard) and then place three slices of provolone cheese, 2 slices of deli meat (turkey or chicken breasts are my favorite), some lettuce, and some sliced tomatoes. Gently roll the cottage cheese bread wrap around the ingredients, and then cut it in half before serving. You can also use a pre-made mix, such as chicken salad with mayo instead, which is popular on Instagram and TikTok.
3. Make a Pizza: For a cottage cheese flatbread pizza recipe, here’s what to do: After 30 minutes of baking, remove it from the oven and then spread it with ½ cup of marinara sauce (or plain tomato sauce),  ½ to ⅔ cup of shredded mozzarella cheese, and 12-15 slices of turkey (or regular) pepperoni. Put it back in the oven and bake until the cheese is melted, for about 4-5 minutes.

How to Store Cottage Cheese Flatbread

This cottage cheese flatbread recipe comes together so quickly that it’s easy to make fresh the day you plan to serve it. However, if you would like to make larger batches to meal prep, here’s how to store any extras you may have:

• Storage: Once cooled, store it in an airtight container for up to 3 days. I recommend that you place parchment paper in between any stacks of flatbread that you have to prevent them from sticking together. 
• Reheating: Leftover flatbread with cottage cheese can be enjoyed cold, at room temperature, or warm. If you wish to eat it warmed up, place it on a parchment-lined sheet pan in a low-heat oven of 300 degrees F for 5-7 minutes or until warmed all the way through. 

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If you make this flatbread with cottage cheese 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.

Photos by Tanya Pilgrim.

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Cottage Cheese Flatbread Recipe

If you’re looking for a simple, high-protein, and gluten-free flatbread alternative, this 2 ingredient Cottage Cheese Flatbread recipe is for you! Made with just two main ingredients—cottage cheese and eggs—this viral recipe is low-carb, keto-friendly, and packed with 17 grams of protein per serving. While it’s not a traditional bread, it is a great alternative as a satisfying base for wraps, sandwiches, and even pizza.

Course Breakfast, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 2 servings

Calories 166kcal

Author Aysegul Sanford

Ingredients

• 1 cup whole milk cottage cheese 4%
• 2 large eggs
• Pinch of Salt* optional
• cooking spray

Instructions

• Preheat the oven to 350°F and line a small sheet pan (I used a quarter sheet pan, which is 9 ½ by 13 inches) with parchment paper and spray the sides with cooking spray. Set aside.
• Place one cup of cottage cheese and two whole eggs (plus any of the optional add-ins you want) into the bowl of the food processor.
  
• Pulse 6-7 times in one-second intervals until thoroughly incorporated but not pulverized. We do not want it to be fully liquid; it is okay to have small chunks of cottage cheese.
• Pour the mixture onto the prepared baking sheet and spread it in an even (ideally an 8-inch by 11-inch rectangular) layer using a spatula or the back of a spoon.
  
• Bake in the preheated oven for 30 to 35 minutes or until it is lightly golden brown.
• Let it cool for 5 minutes and carefully remove it from the pan.
• To serve you have three options. You can:

  1. Enjoy it as is.

  2. Make a sandwich: Spread it with a thin layer of mayo (or mustard) and then place any of your favorite sandwich toppings. I like to start with three slices of provolone cheese and then layer it with two slices of deli meat (turkey or chicken breasts are my favorite) and some lettuce and sliced tomatoes. Gently roll and then cut it in half before serving.

  3. Make a Pizza: After 30 minutes of baking, remove it from the oven and spread it with ½ cup of marinara sauce, ½ to ⅔ cup of shredded mozzarella cheese, and 12-15 slices of turkey (or regular) pepperoni. Put it back in the oven and bake until the cheese is melted, for about 4-5 minutes.
  

Notes

• Yields: This recipe makes one flatbread that is about 8 by 11 inches, which is ideal for 2 servings. The nutritional facts below include the 2 ingredients listed in the recipe. They do not include the optional wrap or pizza ingredients.
• Adding salt: Be sure to taste your cottage cheese before adding salt in the mixture. Most cottage cheese is already salty. 
• Storing leftovers: Once cooled, store it in an airtight container for up to 3 days. If you make a few batches, I recommend placing a sheet of parchment paper between stacks of your flatbread to prevent them from sticking together. 
• Reheating: You can serve this flatbread warm or cold. If you prefer to serve it warm, place it on a parchment-lined sheet pan in a low-heat oven of 300 degrees F for 5 minutes or until warmed all through. 

Nutrition

Calories: 166kcal | Carbohydrates: 4g | Protein: 17g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 182mg | Sodium: 393mg | Potassium: 170mg | Sugar: 3g | Vitamin A: 385IU | Calcium: 112mg | Iron: 1mg

For many of us home cooks, spotting fresh asparagus at the store is the first sign that spring has finally arrived. After months of cold and hearty winter meals, those vibrant green spears feel like a promise of warmer days ahead.

And with asparagus in season, I’m always looking for new ways to enjoy it. This simple asparagus salad is one of my go-to recipes—it’s fresh, easy to make, and perfect for meal prep. And if you’re looking for more salad recipes with asparagus, my Butter Lettuce Salad is another great option to try.

Key Ingredients and Substitutions:

This simple asparagus salad is packed with everyday ingredients that come together to create a refreshing and satisfying dish. The good news, you ask? You can easily customize it to your taste or use what you have on hand. Below is what you’ll need, along with ingredient substitutions, so you can make it your own with what you have on hand.

• Fresh asparagus: During asparagus season, you’ll often find different varieties at the store—thin or thick, and sometimes even in shades of green, purple, or white, depending on where you live. Any of these will work beautifully in this recipe! Just be sure to trim off the tough woody ends for the best texture. And if you’re not using them the same day you buy them, don’t worry—I’ve written a whole guide on how to store asparagus to keep it fresh for longer.
• Tomatoes: I opted for cherry tomatoes that I sliced in half but you can use any tomatoes you have on hand. Just slice them in bite sized pieces.
• Radishes: I love adding thinly sliced radishes for a pop of color and crunch.
• Olives: Use any olive you have on hand. Kalamata olives, Castelvestrano olives, or green olives would all work. Not a fan of olives? Omit them. It will still be delicious.
• Onions: I prefer the mild flavor of scallions but a thinly sliced red onion would also work.
• Cheese: Adding cheese is optional. I opted for feta cheese for a Mediterranean flair, but parmesan cheese, goat cheese, and shredded mozzarella would also work. And if you need a dairy-free salad, omit cheese altogether.
• Fresh herbs: The combination of fresh basil and asparagus is terrific, but fresh mint, dill, and parsley would also work beautifully in this fresh asparagus salad recipe.
• The dressing: My go-to asparagus salad dressing is my homemade lemon vinaigrette. However, you can also use my avocado salad dressing, lemon balsamic vinaigrette in this asparagus salad recipe. Or you can also try my Maple Dijon Vinaigrette for more of a sweet and tangy salad.

Optional Add-ins:

What I love most about this spring asparagus salad is that you can keep it simple or jazz it up with these optional add-ins to make it your own. Here are a few ideas:

• Add nuts: You can easily add in some crunch and extra protein by adding a handful of pecans, walnuts, or pine nuts.
• Spring mix or Butter Lettuce: If you’d like to turn this into more of a green asparagus salad, toss in a handful of spring mix or butter lettuce leaves for extra freshness and texture.
• Peas: A handful of blanched peas make a great addition to this salad. They add a subtle sweetness and a pop of color, making the dish even more vibrant and seasonal.

How To Cook Asparagus for A Salad?

Asparagus is one of those wonderfully versatile vegetables that can be enjoyed in so many ways, no matter the season.

However, if you’re making this salad during peak asparagus season and have access to freshly picked spears, you can even serve them raw following this recipe.

Raw asparagus salad offers a satisfying, crisp, and refreshing bite that is truly a treat.

However, I also encourage you to try other methods of cooking asparagus for this salad recipe. Whether you prefer oven baked asparagus, air fryer asparagus, steamed asparagus, or pan sautéed asparagus, this vibrant spring vegetable always makes for a quick and delicious addition to any salad recipe, and this one is no exception.

How To Make Asparagus Salad?

There’s something so satisfying about creating a beautiful salad with fresh, seasonal ingredients. And this asparagus salad is just that—a simple yet flavorful dish that highlights the best of spring. Here are the easy steps to follow:

1. Cook the asparagus: As mentioned earlier, if you’re making this salad during the asparagus season, you can serve it raw for a crisp, fresh bite. However, I personally love roasting it—drizzling the spears with olive oil, seasoning with salt and pepper, and letting the heat bring out their natural sweetness. The slightly smoky, caramelized flavors are just so delicious and addictive.
   Alternatively, you can blanch the asparagus for a few seconds to keep it tender-crisp while maintaining its vibrant green color. The instructions below are for medium size asparagus. For thick asparagus, I recommend increasing the cooking time by 1-2 minutes.

2. Make the lemon vinaigrette: I make a batch of this dressing during the weekend and keep it in a jar in the fridge. To make it, whisk together extra-virgin olive oil, fresh lemon juice, garlic, dijon mustard, salt, and pepper in a small mixing bowl until emulsified.

3. Assemble the salad: Once you have your asparagus ready, all you have to do is to chop the rest of the ingredients. Then, go ahead and place chopped asparagus, cherry tomatoes, sliced radishes, chopped green onion, and kalamata olives in a large bowl and drizzle it with the lemon vinaigrette. Grab two large spoons or tongs and give it a gentle toss, making sure that all the veggies are coated with the dressing.
4. Garnish and Serve: If preferred, top your asparagus salad with feta cheese and a handful of freshly torn basil leaves. Serve immediately or cover with stretch film and refrigerate.

How To Store Leftovers & Make Ahead Instructions

One of the great things about using asparagus in salad is that it holds up well, even after a day or two in the fridge. Whether you’re making it ahead for meal prep or saving leftovers, here’s how to keep it fresh and delicious.

• To Store Leftovers: The best part about this spring asparagus salad is that it holds up well. Store it in an airtight container in the fridge for up to 3 days.
• To make it ahead of time: If you want to make this salad in advance, I recommend preparing and storing all the vegetables in a bowl and then adding the lemon vinaigrette, feta cheese, and basil leaves at the very end, right before serving.

Serving Suggestions:

While this asparagus salad with lemon vinaigrette is perfect when served by itself, you can turn it into a whole meal with other recipes like:

• Serve it with grains such as cooked quinoa, cooked wild rice, or even cooked bulgur wheat.
• Add protein: If you want to make it more of a protein-packed salad, you can also top it off with a few hard-boiled eggs, Baked Sockeye Salmon, or a Baked Turkey Tenderloin.
• Serve it alongside main dishes, such as Greek Yoghurt Chicken, Air Fried Cornish Hens, and Whole Roasted Chicken.

You Might Also Like:

If fresh veggie-packed salads are your jam, here are a few more you might like:

• Roasted Butternut Squash Quinoa
• Mexican Corn Salad
• Boston Lettuce Salad
• Chickpea Tuna Salad
• Healthy Cucumber Salad
• Watermelon Avocado Salad
• Need more inspiration? Check out all our easy salad recipes

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If you try this Asparagus Salad recipe, please take a minute to give it a star rating and leave a comment below. It is a great help to 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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Asparagus Salad Recipe

A simple Asparagus Salad drizzled with homemade lemon vinaigrette and topped with feta, tomatoes, and olives. Light, crunchy, and perfect as a side dish, light lunch, or meal prep option. Gluten-free and vegetarian.

Course Salad

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 4 servings

Calories 229kcal

Author Aysegul Sanford

Ingredients

To roast the asparagus:

• 1 bunch asparagus spears rinsed and the woody ends cut
• 2 teaspoons vegetable oil
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For the lemon vinaigrette:

• ¼ cup olive oil
• 3 tablespoons lemon juice
• 1 clove garlic minced
• 1/2 teaspoon dijon mustard
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

For the salad:

• 1 cup cherry tomatoes sliced
• ½ cup radishes thinly sliced
• 3 scallions stalks – chopped
• ½ cup kalamata olives optional
• ½ cup feta cheese cut into cubes or crumbled or grated parmesan cheese (optional)
• ½ cup basil leaves loosely packed and torn (optional)

Instructions

• Preheat the oven to 425 degrees F. Place asparagus on a sheet pan in one layer. Drizzle with oil and sprinkle with salt and pepper. Give it a toss, making sure that all the spears are coated with the oil and seasoning.
• Roast for 12 minutes or until the asparagus is cooked*. Transfer onto a plate and let asparagus cool. When cooled, cut the asparagus into 2-inch pieces. Place into a salad bowl.
• While the asparagus is roasting make the lemon vinaigrette by mixing together 1/4 cup olive oil, 3 tablespoons of lemon juice, 1 clove of minced garlic, 1/2 teaspoon of dijon mustard, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper.
• To assemble the asparagus salad: Place tomatoes, radishes, scallions, olive into the bowl with the asparagus. Drizzle with the dressing.
• Stir in the feta cheese (if using) and basil leaves. Give it a gentle toss. Serve.

Video

Notes

• Yields: This recipe makes about 4 cups (loosely packed) salads that serves four adults as a side dish. If you are serving a larger crowd, you can multiply the recipe. The nutritional values below are per serving.
• Raw asparagus: During the spring, when asparagus is in season, you can use raw asparagus to make this salad, especially if you can get your hands on freshly picked asparagus. Some people like to shave it (using a vegetable peeler), which will work, but I also like to cut it into bite-size pieces for a fresh and crispy spring salad.
• Blanched Asparagus: Alternatively, you can blanch asparagus to make this recipe. To do so, bring a pot of salted water to a boil. Add the asparagus spears and cook them for 4-5 minutes or until fork tender. Meanwhile, prepare the ice bath by placing some ice cubes and cold tap water in a bowl. Remove the asparagus using a slotted spoon and place it in the bowl of ice water (to stop the cooking process). Drain and cut it into smaller pieces.
• How To Store Leftovers? The best part about this spring asparagus salad that it holds up well. Store it in an airing container in the fridge for up to 3 days.
• Instructions to Make It Ahead: If you want to make this salad in advance, I recommend preparing and storing all the vegetables in a bowl and then adding the lemon vinaigrette, feta cheese, and basil leaves at the very end right before serving.

 

Nutrition

Calories: 229kcal | Carbohydrates: 6g | Protein: 4g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 1363mg | Potassium: 172mg | Fiber: 1g | Sugar: 3g | Vitamin A: 606IU | Vitamin C: 18mg | Calcium: 121mg | Iron: 1mg

Growing up in a Mediterranean country, tabbouleh, or kisir, was a staple in our house. It was my mom’s go-to spring and summer salad, which she paired with pretty much everything. 

This version, made with protein-rich quinoa (a fantastic substitute for bulgur), is the latest addition to my Quinoa Salad recipes collection, and it’s just as delicious as the traditional recipe. If you love quinoa as much as I do, be sure to check out my Mediterranean Quinoa Salad for another fresh and vibrant option. 

And if you’ve ever wondered about the different names and spellings—tabbouleh, tabouli—they’re simply variations of the same name, reflecting different versions of the Arabic word.

Recipe Ingredients:

This tabouli quinoa recipe is made with simple ingredients that make a bright and refreshing salad. The fresh herbs and crisp vegetables provide a delicious contrast to the fluffy quinoa, while the tangy lemon dressing ties everything together beautifully. You will need:

• Quinoa: This quinoa tabbouleh salad will work with any type of quinoa. Red, black, tricolor and white quinoa would all work. It is imperative to rinse quinoa before cooking if you want it to taste good. 
• Cooking liquid: While water works just fine, I highly recommend cooking your quinoa in vegetable stock. It adds depth of flavor, ensuring that the base of your quinoa tabouli salad is tasty right from the start.
• Fresh lemon juice: Freshly squeezed lemon juice is my favorite acid for the dressing used in this recipe, but in a pinch, white wine vinegar can be used. The flavors would be slightly different but still be great.
• Extra Virgin Olive Oil
• Fresh herbs: A mix of fresh herbs is key to classic tabouli, and this quinoa version is no exception. I like to use a cup of fresh flat-leaf parsley, a cup of fresh dill, and half a cup of fresh mint leaves, but there’s no strict rule—adjust to your taste! You can stick to just parsley and dill or skip the dill altogether if it’s not your favorite.
• Fresh tomatoes: I prefer using colorful cherry tomatoes for their sweetness and vibrant look, but any variety will work—just be sure to chop them into small pieces for even distribution.
• Cucumber: I prefer Persian cucumbers as they are crunchy, but English cucumbers would also work.
• Scallions: Green onions provide a mild onion flavor that ties everything together. While it is not traditional, finely chopped red onion could be a good substitute in a pinch. 
• Seasonings: I kept it simple with just kosher salt and pepper in this tabbouleh quinoa salad recipe, but you can add a touch of ground cumin, ground coriander, or a pinch of red pepper flakes to the dressing for extra depth of flavor.

How To Make Quinoa Tabbouleh?

Making this quinoa tabouli recipe is easy, and it comes together in just a few steps in under 20 minutes. Yes, there is a bit of chopping involved, but the result is a refreshing and wholesome dish that you’ll want to make on repeat.

1. Cook the Quinoa: Place the rinsed quinoa in a medium saucepan along with your cooking liquid and salt. Bring to a boil, reduce to a simmer, cover, and cook for about 10-12 minutes until the liquid is absorbed. Let it rest for 10 minutes, then fluff with a fork and transfer it to a large bowl to cool.
2. Make the Dressing: While the quinoa is cooking, prepare the dressing. In a small bowl, whisk lemon juice, olive oil, salt, and black pepper until fully combined. 
3. Chop the fresh herbs and veggies – Finely chop the fresh parsley, dill, and mint. Quarter the cherry tomatoes, dice the cucumbers and thinly slice the scallions. Add the chopped herbs, tomatoes, cucumbers, and scallions to the cooled quinoa.

4. Assemble your tabouli quinoa salad – Drizzle the cooked quinoa and the veggies with the dressing and gently toss to combine.
5. Serve – Taste for seasoning and add more salt, pepper, or lemon juice as needed. Serve immediately or refrigerate for later.

How To Make Ahead and Store Leftovers?

My favorite thing about this quinoa tabbouleh salad recipe is that it stores well. As a matter of fact, since the flavors meld together over time, it actually tastes even better the next day. Here is how I make-ahead and store leftovers:

• Make Ahead: If preparing in advance, cook and cool the quinoa, chop the veggies, and make the dressing a day or two in advance. Store them separately in airtight containers in the fridge. Toss everything together about an hour before serving for the best texture and flavor.
• Storing Leftovers: Keep leftovers in an airtight container in the refrigerator for up to 3 days. Before serving, give it a quick stir, taste for seasoning, and refresh it with a squeeze of lemon and more seasoning if needed.
• Freezing: You can technically freeze this dish, but I do not recommend it as it will lose most of its fresh flavors when thawed.

Serving Suggestions:

You can serve this gluten-free tabbouleh salad with any protein or vegetarian main or just by itself for a light meal. Below are a few of my favorite pairings:

• As part of a meze platter: Serve it along with other Mediterranean/Middle Eastern favorites such as hummus, baba ganoush, borek, and pita bread as a part of a flavorful meze spread.
• With grilled meat and seafood: The freshness of parsley, dill, and mint, combined with the tangy lemon dressing, cuts through the bold spices and charred smokey flavors of dishes like Grilled Harissa Chicken, Grilled Shrimp, and Grilled Rack of Lamb.
• In a wrap or pita: Stuff it into a pita pocket with falafel, Yogurt-Marinated Chicken, or roasted vegetables for a delicious meal.

Other Quinoa Salads You Might Also Like

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Quinoa Black Bean Salad

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Quinoa Avocado Salad

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Quinoa Lentil Salad Recipe (Gluten Free & Vegetarian)

If you make this recipe for tabbouleh salad with quinoa, I would greatly appreciate it if you could take a minute to leave a star rating and 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.

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This recipe was originally published in September 2018 and updated in March 2025 with new step-by-step photos and more helpful tips. The recipe itself remains the same, with only minor edits for clarification.

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Quinoa Tabbouleh Recipe

Traditional Mediterranean Tabbouleh Salad made with a twist. Made with protein-rich quinoa, this vegan and gluten-free Quinoa Tabbouleh Salad Recipe is the perfect year-round salad for all your indoor and outdoor parties.

Course Side Dish – Salad

Cuisine Mediterranean, Turkish

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 27 minutes minutes

Servings 6 servings

Calories 205kcal

Author Aysegul Sanford

Ingredients

For the Quinoa:

• 1 cup uncooked quinoa rinsed
• 1 ¾ cups water or vegetable stock
• ½ teaspoon Kosher salt

For The Dressing:

• 4 tablespoons lemon juice freshly squeezed – plus more to taste
• ¼ cup extra virgin olive oil
• ½ teaspoon kosher salt more to taste as needed
• ¼ teaspoon black pepper

For the Tabbouleh:

• 1 cup fresh parsley chopped
• 1 cup fresh dill chopped (optional)
• ½ cup fresh mint leaves chopped
• 1 cup cherry tomatoes quartered
• 2 Persian cucumbers peeled and chopped or 1 English cucumber
• 3-4 scallions sliced thinly both white and green parts

Instructions

• Place 1 cup quinoa in a saucepan along with 1 ¾ cups of vegetable stock (or water) and a half teaspoon of kosher salt. Stir to combine, put the lid on, and bring it to a boil over medium-high heat.
  
• Once it comes to a boil, turn the heat down to low and cook for 10-12 minutes or until water is fully absorbed. Turn the heat off and let it rest for 10 minutes. Fluff it with a fork, transfer it to a large salad bowl, and let it cool while working on the rest of the ingredients.
• Meanwhile, prepare the dressing by whisking together 4 tablespoons of freshly squeezed lemon juice, ¼ cup extra virgin olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a bowl. Set it aside.
  
• To assemble the quinoa tabbouleh, add 1 cup of chopped parsley, 1 cup of fresh dill, ½ cup fresh mint, 1 cup of quartered cherry tomatoes, 2 chopped Persian cucumbers, 3 thinly sliced green onions into the bowl with the quinoa.
• Drizzle it with the dressing. Give it a gentle toss.
  
• Taste for seasoning and serve immediately.

Video

Notes

• Yields: This recipe makes about 5 to 6 cups of tabbouleh, ideal for serving six adults as a side dish. The nutritional values below are per serving.
• Using dill: Most tabouli recipes are made with fresh parsley and mint, but my mom always added fresh dill, so I followed in her footsteps. If you are not a fan, you can omit using dill (and use more parsley or mint instead.)
• A quick note on chopping herbs: Traditional tabbouleh is made with finely chopped herbs for a light, delicate texture, but if you prefer a rougher chop, that works too! It all comes down to personal preference.
• Make Ahead: If preparing in advance, cook and cool the quinoa, chop the veggies, and make the dressing a day or two in advance. Store them separately in airtight containers in the fridge. Toss everything together about an hour before serving for the best texture and flavor.
• Storing Leftovers: Keep leftovers in an airtight container in the fridge for up to 3 days. Before serving, taste for seasoning and add more lemon juice and salt and pepper if needed. 
  

Nutrition

Calories: 205kcal | Carbohydrates: 23g | Protein: 5g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 408mg | Potassium: 404mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1812IU | Vitamin C: 32mg | Calcium: 66mg | Iron: 3mg

How This Recipe Fixes the 2 Most Common Orzo Soup Mistakes

Growing up in the Mediterranean, “Chicken Noodle Soup” wasn’t really a dish I knew much about. Instead, my mother made this Chicken Orzo Soup every time I felt under the weather.

The good news? It isn’t much different from a classic American chicken noodle soup in method or taste. However, it features a much brighter, lemony broth, a hallmark of Mediterranean cooking. But because the ingredients are similar, the issues you run into are also the same:

• The “Mushy Pasta” Issue: If you’ve ever ended up with a pot of bloated pasta (orzo in this case) that “drank” all your broth, you know the frustration.
• Dry, Rubbery Chicken: This happens when the meat is boiled for far too long.

After years of watching my mom and refining this recipe in my own kitchen, I’ve learned two non-negotiables for success:

1. The Timing: Add the orzo towards the end of the cooking process. This prevents the pasta from overcooking and becoming giant and mushy. And no, you do not need to cook the orzo separately before adding it to the soup.
2. A gentle simmer: Maintain a gentle simmer and cook the chicken only until it registers 165°F on a meat thermometer.

One final note: While many consider this a “Greek” soup, do not confuse it with Avgolemono. Traditional Avgolemono soup is thickened with an egg-lemon sauce. My version here is lighter, finished with plenty of fresh lemon juice and a handful of fresh herbs.

Ingredients for Lemony Chicken Orzo Soup

This easy soup recipe comes together with a few basic ingredients you probably already have on hand.

While the complete list of ingredients is in the recipe card below, here are a few notes from making this recipe over the years:

Chicken: I used boneless, skinless chicken thighs in this soup because I find dark meat more flavorful than white meat. Plus, I find that it stays moist even after it is poached in hot broth. That said, boneless and skinless chicken breasts are also a great option if you prefer a leaner cut. 

Orzo pasta: Any brand of dried orzo pasta will work for this recipe. There is no need to cook it ahead of time, as the orzo cooks directly in the broth.

If you are not familiar with it, orzo is a small, rice-shaped pasta that looks similar to rice but cooks much more quickly, making it ideal for soups like this one.

Chicken stock: It is no secret that Homemade chicken stock elevates any soup, and using a high-quality bone broth makes the texture slightly creamier thanks to its natural collagen.

With that being said, if you’re short on time, store-bought chicken broth works just as well. I recommend buying a low-sodium one so you can adjust the seasoning yourself.

Mirepoix: Yellow onion, carrots, and celery make the aromatic vegetable base of any great soup, including this chicken orzo lemon soup. 

Fresh garlic: I used 3 cloves in this recipe, but feel free to adjust if you prefer a stronger garlic flavor. While I prefer fresh garlic, in a pinch, you can use garlic powder. It is not traditional, but it would work.

Lemon juice: I used 4 tablespoons in this lemon chicken orzo soup, but I highly recommend keeping some extra on hand, as you may want to add more at the end after tasting.

Fresh herbs: I used fresh parsley at the end, but if you’d like a little extra burst of Mediterranean flavor, a handful of chopped fresh dill or fresh thyme works beautifully as well.

Seasonings: Kosher salt and freshly ground black pepper are all you really need, but I like adding a teaspoon of Italian seasoning, although it’s completely optional.

Lemon zest: This is optional, but if you enjoy a brighter lemon flavor, stir in about 1 teaspoon of freshly grated lemon zest right before serving.

How to Make Chicken Orzo Soup? (Step-By-Step)

With one pot and 45 minutes, anyone can make this easy soup recipe. Here is how I make it:

Step 1 – Cook your veggies: Heat the olive oil in a Dutch oven or a large soup pot (with a lid) over medium-high heat. Next, add your chopped onion, chopped carrots, and chopped celery. Cook, stirring occasionally, until the vegetables are softened but not browned, which takes about 7 to 8 minutes.

Step 2 – Add your seasonings: Toss the minced garlic, Italian seasoning, kosher salt, and ground black pepper with the veggies. Sauté the mixture, stirring constantly, for 30 seconds, just until the garlic is fragrant.

Step 3 – Add in the broth: Pour in the chicken stock and lemon juice, then add the boneless, skinless chicken thighs (or breasts). Bring the soup to a boil, then reduce the heat to medium and let it simmer gently for about 15 minutes, or until the chicken is fully cooked. The chicken should register 165°F (74°C) when checked with a meat thermometer.

Once cooked, remove the chicken from the pot and transfer it to a cutting board to rest for a couple of minutes before shredding. 

Step 4 – Cook your orzo directly in the broth: Add the orzo into the simmering broth and cook for about 10 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot.

Step 5 – Shred the chicken: While the orzo cooks, shred the chicken with two forks, or cut it into small pieces if you prefer. Then, add it back into the pot and stir to combine.

Step 6 – Season and garnish: When the orzo is fully cooked, give the soup a quick taste, and adjust the seasoning with more salt and lemon juice as needed. Add the chopped parsley, ladle into bowls, and serve right away.

How to Store, Freeze, and Reheat Chicken Orzo Soup

Preparing a large pot of soup, especially one as satisfying as this chicken and orzo soup, often means you will have leftovers to enjoy for a second or even third meal. 

Here is how I like to store it to keep it tasting fresh.

Storage: For any leftovers, allow your soup to cool to room temperature first. Then, store it in an airtight container in the fridge for up to 4 days.

Freezing: I honestly do not recommend freezing this soup once the orzo has been added, as pasta generally does not freeze well and tends to become soft and mushy once thawed. 

However, if you are planning to make a large batch for meal prep, a better option is to prepare the chicken soup without the orzo, freeze the broth and chicken, and then add freshly cooked orzo when reheating.

Reheating: Transfer the soup to a saucepan and warm it over medium heat, stirring occasionally.

As the soup sits, the orzo will continue to absorb liquid, so it is normal for it to thicken. If needed, add a splash of water or chicken stock while reheating to thin the sauce and restore its original texture.

Variations & Substitutions 

There are a few simple swaps and additions you can make to adapt this easy chicken orzo soup based on what you have on hand.

Here are a couple of ideas:

Use leftover or rotisserie chicken: If you already have cooked chicken, such as leftover roasted chicken or rotisserie chicken, you can use it here. Simply skip cooking the raw chicken in the soup and stir the cooked, shredded chicken in toward the end, just long enough to warm it through.

Regional Adaptations: Most people think of this soup as a Greek dish, but many countries across the Mediterranean region serve it with minor variations.

For example, Italians add a Parmesan rind to the broth as it simmers, finish the soup with a sprinkle of grated Parmesan, and swap parsley or dill for fresh basil. 

In Turkiye, we use a generous amount of fresh chopped dill instead of any other herb or spice.

Add extra greens: If you like adding more vegetables to your meals, you can stir in a few handfuls of spinach or kale toward the end of cooking. The greens will wilt quickly in the soup without overpowering it.

What to Serve with Chicken Orzo Soup

While this easy lemon chicken orzo soup is satisfying enough to enjoy on its own, it also pairs well with:

• A meal-worthy salad: A crisp salad is always a great contrast to a warm bowl of soup. I especially enjoy serving it with my Greek Cucumber Salad for a refreshing Mediterranean touch or my Kale Brussels Sprout Salad when I want something with a bit more substance.
• Crusty bread: There’s nothing better than soaking up that flavorful broth with a good piece of bread. My go-to options are No Knead Artisan Bread for the classic crusty bread-and-soup pairing, or my Air Fryer Garlic Bread for an extra punch of flavor. 

Other Mediterranean Brothy Soups

A Turkish classic: Turkish Red Lentil Soup is another classic soup recipe from the region. Naturally vegan, this is the kind of soup you’d be served in a local restaurant in Istanbul.

A vegan weeknight dinner: This French Lentil Soup is my go-to when I want something simple and dependable that holds up well for leftovers.

All the Comfort, Less Work: If you love the idea of stuffed cabbage rolls but not the time commitment, this Stuffed Cabbage Soup delivers the same familiar taste in soup form.

Why This Version Succeeds Where Other Recipes Fall Short

A big pot of beef soup on the stove is one of the coziest things during the colder months, and beef and barley soup is a true classic.

The problem is that many versions end up with mushy barley, dry beef, or a soup that’s either too thick or a little bland.

Over the last few years, I’ve made it my mission to develop a recipe that avoids those exact issues. After many tests, I am here with my version of the best beef and barley soup. Here are the reasons why:

• Chuck roast stays tender during a long simmer. I cut a whole chuck roast myself (instead of buying precut stew meat made up of odds and ends of leftover cuts), so the pieces cook evenly, stay juicy, and taste consistent throughout the soup.
• Barley is added later (after the meat is browned and veggies cooked) to prevent it from turning mushy. It gets just enough time to cook through while keeping a nice texture.
• A splash of apple cider vinegar keeps the soup from tasting bland. It balances the richness of the beef and the earthiness of the barley.
• Simmering with the lid slightly ajar helps control thickness. Keeping the lid ajar lets excess moisture escape slowly so the soup thickens naturally without becoming gluey or overly dense.

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Ingredients for Beef Barley Soup

While you can find the full list of ingredients in the recipe card below, here are a few helpful notes to guide you as you prepare the soup and make it your own.

Choosing The Right Meat

Chuck roast: Chuck roast is my go-to cut for beef barley soup because it is well-suited for longer cooking times. Cut from the shoulder, it contains plenty of connective tissue that slowly breaks down as the soup simmers, resulting in fall-apart tender, rich bites of beef. 

Vegetable oil: You can use olive oil or any neutral oil, such as avocado oil, to sear the meat. The goal is to use an oil with a higher smoke point so the beef browns properly without burning.

For the Soup + Tips on Buying Barley

Pearl barley: When shopping for barley, be sure to choose pearl barley rather than hulled barley. Pearl barley differs in that its outer bran layer is removed, allowing it to cook more quickly and develop a tender, slightly chewy texture that works especially well in soups and stews. 

Hulled barley can be used, but it takes much longer to cook.

Vegetables: We are using chopped onion, carrots, and celery, the classic combination of veggies that pretty much any meat soup recipe like this uses. As you are chopping them, take your time to cut them into even pieces so they cook evenly.

Beef broth: You can use homemade beef stock or buy it from the store. If you choose to use store-bought, get low-sodium beef broth so you can easily control the salt level in your soup.

Red wine: A medium-bodied red wine, such as Pinot Noir or Merlot, enhances the soup’s subtle, earthy flavor.

Diced tomatoes: I use one 14-ounce can of diced tomatoes (unsalted) to add just a hint of acidity and subtle sweetness to the soup without overpowering it.

Worcestershire sauce: This classic seasoning adds a subtle umami depth to the soup. Its savory, slightly tangy notes help balance the richness of the beef.

Fresh herbs: I use a few sprigs of fresh thyme, tied together with kitchen twine so they are easy to remove before serving. I also add a handful of fresh chopped parsley at the end for a vibrant finish. You can use dried herbs in a pinch, but I would use no more than a teaspoon of dried thyme as a substitute.

Apple cider vinegar (optional): While optional, a splash of an acidic ingredient, such as vinegar or lemon juice, is my secret move to take this beef and barley soup from good to great. It adds a nice tang that helps balance the rich flavors of the beef and earthy flavors of all the veggies in the soup.

How to Make Beef Barley Soup (Step-by-Step)

This homemade beef barley soup comes together in one pot, making it both simple to prepare and easy to clean up. I highly recommend having all your ingredients ready before you start. Here is how I make it:

Step 1 – Prepare the beef: Using a sharp knife, cut the meat into ½-inch cubes. You can cut them larger (about 1-inch cubes) if you prefer more stew-sized meat in your soup. It is a personal preference. 

Then, pat the beef really well with paper towels on all sides so it browns instead of steaming, which is what gives you that deep, rich base in the soup.  Once it’s dry, season all sides with salt and pepper so every piece is properly seasoned from the start.

Step 2 – Sear the meat: Heat the oil in a large Dutch oven (at least 5.5 quarts) over medium-high heat until it shimmers. Add the beef in an even layer. Since we’re using a large Dutch oven with a rather large surface area and the beef is cut into small pieces, we can add all the meat at once. 

Spread it out in an even layer as much as possible. Let it cook undisturbed for a minute or two before stirring, which gives it a chance to brown, which is imperative for building that rich meat flavor that this soup is known for.

Once done, transfer the now-seared beef to a plate and cover it with foil to keep it warm. Do not wash the pot!

Step 3 – Cook the vegetables: Using the same large pot, add the diced onion, sliced carrots, and sliced celery. Cook them over medium-high heat, stirring frequently, for about 10 minutes, or until they soften and start to release their natural sweetness.

Step 4 – Add the aromatics: Add the minced garlic and sauté for about 30 seconds, just until fragrant. Keep an eye on it, as garlic can burn quickly. Stir in the tomato paste, salt, and black pepper and cook, stirring constantly, for about 1 minute.

Step 5 – Deglaze the pot: Pour in the red wine, then use a wooden spoon to gently scrape up the browned bits from the bottom of the pot. Those bits hold a lot of flavor, and the wine helps lift them while adding depth to the soup. 

Let it simmer for a minute or two, so some of the alcohol cooks off and further concentrates before we move on to the next part.

Step 6 – Add the broth: Return the seared beef to the pot along with any juices collected on the plate (those juices are pure flavor, so don’t skip them). Add the beef broth, diced tomatoes, and the thyme sprigs tied together with kitchen twine.

Give everything a good stir, then reduce the heat to medium-low. Let the soup simmer, partially covered, for 30–45 minutes, allowing the beef to slowly tenderize while the flavors come together.

Step 7 – Add barley and finish cooking: Stir in the pearl barley and Worcestershire sauce, and let it simmer until the barley is tender, about 45-55 minutes. 

You’ll notice the barley absorbs liquid as it goes, so check on the soup and give it a stir about every 15 minutes to prevent it from sticking to the bottom. The barley is ready when it’s tender but still has a slight bite.

Step 8 – Season and serve: Remove the thyme bundle and stir in a splash of apple cider vinegar. Give it a taste and adjust the seasoning as needed, then finish with a sprinkle of fresh parsley and serve while hot.

Storage, Freezing, and Reheating

One of the great things about this vegetable beef barley soup is that it tastes even better the next day as the flavors develop and meld, so you can make a big pot as a part of your meal plan and enjoy it throughout the week. 

Here is how I do it:

Storing leftovers: Let the soup cool to room temperature, then transfer it to an airtight container. It will keep well in the refrigerator for 4-5 days. As it sits, the soup will thicken since the barley continues to absorb liquid. When reheating, add a splash of broth (or water) to thin it out.

Freezing: Once it comes to room temperature, transfer it to freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge for the best texture and flavor.

Reheating: To reheat, transfer the soup to a saucepan and warm it over medium heat, stirring occasionally. Since it thickens as it sits, add a small amount (no more than ¼ cup) of water or beef broth as needed to loosen it.

Variations & Substitutions

What I love most about this recipe for beef barley soup is that it is easily adaptable with whatever you have on hand. Here are some substitution and variation ideas to make this soup your own:

Other types of beef: When it comes to meat choice, you have options:

• Other cuts: Instead of chuck roast, you can also use boneless short ribs, beef shank, or brisket, all of which work for slow cooking.
• Beef stew meat: You can use pre-cut packaged beef stew meat from most grocery stores, but be sure to check that it’s sourced from the same cut, such as chuck roast, rather than a mix of random trimmings from different leftover cuts. Doing so ensures that you end up with evenly cooked meat with a similar texture and taste.
• Ground beef: You can use ground beef for a quick and easy beef barley soup. This version, often called hamburger barley soup, allows you to skip the longer cooking time required for tougher cuts. Simply sauté the ground beef (hamburger meat), then cook the vegetables in the same pot.
• Already cooked (leftover) beef: If you have some leftover roast, prime rib, or beef tenderloin, you can cut them into bite-sized chunks and use them in this veggie beef barley soup. Since the leftover meat is already cooked, you can skip sautéing it at the beginning and add it when you add the broth.

Additional vegetables: Parsnips, turnips, mushrooms, peas, green beans, or leeks would all be delicious additions. And if you want to sneak in some greens, you can stir in a handful of baby spinach or even kale at the very end. 

Spices: While I kept the recipe simple with salt and pepper, you can enhance the flavors and bring warmth to your soup by adding a small amount of ground cumin, ground coriander, sweet paprika, and a few bay leaves. These additions add depth to the broth without overpowering the overall flavor.

FAQs

What to Serve With Beef Barley Soup

While this barley vegetable beef soup is excellent on its own, here are my favorite pairings:

• Bread: Serve it with a loaf of crusty bread such as sourdough, our No Knead Artisan Bread, or even my 15-minute Air Fryer Garlic Bread to soak up all the juices.
• Salad: A light side salad, such as our Greek Cucumber Salad or Spring Mix Salad, gives a refreshing contrast to the rich soup.
• Red wine: Pair it with a glass of Pinot Noir or Merlot for a restaurant-quality dinner at home.

Other Beef Soup Recipes You Might Like

It is no secret that beef soups and stews are the classic winter comfort food. If you are in need of more inspiration, here are a few more recipes:

• Freezer favorite: If you love slow cooker meals, try my Crockpot Vegetable Beef Soup. It’s a set-it-and-forget-it version of classic vegetable beef soup, made with similar ingredients. It’s great for meal prep and freezes well.
• An Old-Fashion Classic: For a quicker but similar soup, try my Vegetable Beef Soup is an old-fashioned favorite that comes together in under an hour. 
• Weekend Meal Prep Favorite: If you’re in the mood for a cozy weekend supper, my Eggplant Beef Stew is a slow-simmered stew with pull-apart beef and a rich sauce.

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Nothing says fall and winter more than soup season. And this hearty and creamy broccoli feta soup recipe is surely a winner. So, make a big batch, enjoy leftovers throughout the week, or freeze them for more extended storage.

And if you enjoy this dish, be sure to check out our Sweet Potato Soup, Turkish Lentil Soup, French Lentil Soup, Pumpkin Ginger Soup, and Carrot Ginger Soup recipes.

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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Making a fruit salad for Christmas is probably one of the easiest ways to bring a burst of color, freshness, and flavor to your holiday table with minimal effort. While I focused on red and green fruits to keep it festive, the great thing about this recipe is that you can use virtually any fruits you have on hand.

Ingredients and Substitutions:

Like any great salad recipe, this fruit Christmas salad has two main components: the dressing and the fruit. To achieve the best flavor and texture, use ripe—but not overripe—fruits. Here’s everything you’ll need:

For the Dressing:

• Maple Syrup: With its rich, caramel-like flavor, maple syrup adds a touch of natural sweetness to the salad. If you prefer, honey makes an excellent substitute.
• Lemon zest: Be sure to zest the lemon before squeezing it, and whatever you do, do not skip using it, as it enhances the dressing by adding a concentrated burst of citrus flavor and aroma.
• Lemon Juice: The bright, tangy flavor of lemon juice adds a refreshing tartness to the salad, while its acidity helps prevent the apples and pears from oxidizing and browning. However, you can use other citrus and fruit juices like lime juice, pineapple juice or orange juice.
• Vanilla Extract
• Spices: Ground cinnamon and a pinch of nutmeg add warm, spiced notes to the dressing, giving it a cozy, festive flavor perfect for the holiday season. 

For the Fruit Salad:

While I am listing a bunch of fruits, feel free to use this as a guide and a place to start to make your own winter fruit salad with whatever fruit you have on hand.

• Apples: I used a combination of green apples (such as Granny Smit) and red apples (Gala or Honeycrisp), but any other type of apple would be lovely.
• Pear (Red, Anjou, or Bosc): Sweet and juicy pears balance the tartness coming from apples. 
• Oranges: You can use a combination of navel oranges and mandarin oranges (if you can get your hands on them). I know it is an extra step, but take the time to segment the orange for a clean, membrane-free presentation that ensures each piece is tender, juicy, and easy to eat. Alternatively, you can use clementines as a substitute if you can get your hands on them.
• Kiwis: I included kiwis for their green color and sweet and tart flavor. 
• Red or green grapes: When buying grapes for making this Christmas day fruit salad, be sure to choose firm, seedless green or red grapes for the best texture and ease of eating.
• Pomegranate seeds: Many Christmas recipes with fruit feature pomegranate arils, not just for their sweet-tart flavor but also for their vibrant, jewel-like pop of color they bring to the dish. Here is an easy way to cut pomegranate if you need a refresher.
• Raspberries: I included raspberries for their vibrant red color and to add a delicate, softer texture that balances the crunch of the other fruits in the salad. Strawberries would be a great substitute if you can’t find raspberries.

Optional Toppings:

Many Christmas fruit dishes can end up looking like just a simple pile of fruit in a bowl. While optional, by adding a few thoughtful toppings, you can elevate the presentation and bring in extra pops of color and texture, making the salad as stunning as it is delicious. Try adding:

• Coconut flakes: If you have the time, toast them to enhance their flavor with a warm, nutty aroma that adds even more depth to the salad.
• Fresh mint: A few sprigs of fresh mint can add a refreshing aroma and a vibrant pop of green, making your salad look and taste even more festive.

How To Make Christmas Fruit Salad?

Yes, there’s a bit of chopping involved, but don’t let that intimidate you—this xmas fruit salad recipe is super simple to put together. It’s quick to assemble, making it a great choice for busy holiday mornings. Here’s how to do it:

1. Make the Dressing: To keep cleanup simple, prepare the dressing directly in a large bowl. Whisk together the maple syrup, lemon juice, lemon zest, vanilla extract, ground cinnamon, and nutmeg until well combined.
2. Chop the Fruit: Begin by chopping the apples and pears, then add them to the bowl with the dressing. Coating them in the acidic dressing immediately helps prevent browning. Continue peeling and chopping the rest of the fruit (except raspberries) and place them in the bowl. Give it a toss to ensure all the fruit is evenly distributed and coated with the dressing. If you have the time, chill it for an hour or for upto six hours before serving.
3. Garnish and serve: Right before serving, top it off with raspberries and garnish with coconut flakes and/or fresh mint, if using. 

How To Make Ahead, Store and Freeze?

Once you’ve made this fruit salad for xmas, you won’t want any of it to go to waste. With a bit of planning, you can keep it fresh and delicious for longer. Here’s how:

• Make ahead: Prepare the salad dressing and store it in a jar in the fridge for up to two days in advance. You can rinse, peel, and cut all the fruits—except the apples and pear—a day ahead. Keep in mind that pre-cut fruit will release some of their juices. When you’re ready to serve, chop the apples and pear, add them to a bowl with the other fruits, and drizzle everything with the dressing. Add the raspberries and serve.
• Storage: Store leftovers of this holiday fruit bowl in an airtight container in the refrigerator for up to 3 days. Keep in mind that the fruits will release their juices over time, but the salad will still taste great. Give it a good toss before serving.
• Freezing: The leftovers of this Christmas fruit salad can be used to make smoothies. However, I recommend draining the juices (and the dressing) before freezing. Once drained, portion and place the leftover fruit in freezer-safe bags and freeze for upto 3 months.

Expert Tips:

• Uniform Cuts: Chop all fruits into similar-sized pieces for even mixing and easy eating. If you have the time, use cookie cutters (affiliate link) to cut apples and pears in fun shapes (like I did in the pictures). This is especially a fun way to make this salad with kids.

• Presentation: Use a clear trifle dish or a colorful holiday fruit bowl to show off the salad’s vibrant red and green colors, perfect for a Christmas morning fruit salad centerpiece.
• Add Raspberries Last: I intentionally added the raspberries at the last minute as their soft texture can easily break.
• Portion Planning: This recipe yields approximately 8 cups, suitable for a small Christmas dinner, but can be multiplied as needed. 
• Make it your own: This recipe is a perfect starting point for creating your own signature fruit salad for any holiday! While the citrus-maple dressing is my go-to for Christmas, I love switching things up for other occasions. For Thanksgiving, I’ll often use my honey lime dressing for a bright, zesty twist that complements the autumnal flavors of the season. For Easter, I might add a splash of orange blossom water to the dressing for a festive springtime touch. No matter the holiday, this salad is versatile enough to adapt and impress every time!

Serving Suggestions: