Growing up in Türkiye, we did not celebrate Thanksgiving, so I learned how to cook a turkey as an adult after moving to the U.S. more than 20 years ago. Over the years, watching more experienced cooks and learning from a few dry turkeys myself, I discovered one very important truth:

There is a tiny window between juicy perfection and dry disappointment.

So I started focusing on the techniques that truly keep turkey moist. One option is using a Turkey Injection to add seasoning and moisture inside the meat, but I also wanted an option that was easier and required no special tools.

That is where this compound butter, which I specifically created for turkey, comes in.

In the simplest terms, it is softened butter mixed with herbs, garlic, and spices that slowly melts under the skin as the turkey roasts, keeping the meat juicy and helping the skin turn beautifully golden and crisp.

To me, this make-ahead friendly recipe is a simple shortcut with big rewards. And in this post, I will walk you through everything you need to know, from the herbs and spices to use to the easiest way to spread it under the skin so you can confidently cook a tender, flavorful, perfectly browned turkey that everyone will love.

Ingredients You’ll Need With Substitution Ideas

The key ingredients in this compound butter recipe have the perfect balance of fresh herbs, citrus, and garlic, resulting in a perfectly seasoned turkey. You can find the exact measurements and the full list in the recipe card below, but here are a few important notes from my testing:

Unsalted butter: I like to use unsalted butter to control the amount of salt. With that said, you can use salted butter and reduce the salt to ¾ teaspoon.

Fresh herbs (or dried herbs): Fresh herbs will give you the best flavor. I like adding fresh rosemary, fresh thyme, and fresh sage, but you can also incorporate soft herbs like fresh parsley or chives.

How to Make Compound Butter for Turkey (Step-by-Step)

Once your ingredients are ready, this recipe can be prepared in under 5 minutes. Here’s how to make it step by step:

Step 1 – Mix butter, herbs, and garlic: In a small bowl, combine softened butter, rosemary, thyme, sage, garlic, lemon zest, Kosher salt, and black pepper. Mash the herbs into the butter with the back of a fork or a rubber spatula until well combined, for about 1 minute. If you’re using salted butter, just reduce the Kosher salt slightly.

Step 2 – Use immediately or shape into a log: At this point, your turkey compound butter recipe is ready to use. You can use it right away or roll it up for later use. 

If you are planning to use it later, place the butter on a sheet of parchment paper or plastic wrap. Then shape it into a log, wrap it tightly, and refrigerate for at least 3 hours.

Make-Ahead, Storage, and Freezing Tips

One of the reasons I love using this compound butter for Thanksgiving turkey is that it can be made ahead of time, and it stores well. Here’s how I do it:

Make Ahead and Storage: Prepare the butter as directed, then shape it into a log and wrap it tightly in parchment or plastic wrap. I like to do a double wrap (plastic wrap followed by an airtight container) to keep it fresh and prevent it from picking up any fridge odors. It will keep well in the refrigerator for up to 5 days.

Freezing: Follow the same wrapping steps and store the butter in a freezer-safe bag or container for up to 3 months.

Thawing: When you’re ready to use it, take it out of the freezer and let it sit at room temperature for about 1 hour, or until it softens enough to slice and spread.

How to Apply Compound Butter Under Turkey Skin (Step-by-Step)

Now that our compound butter is ready, it’s time to put it to use. If it’s your first time spreading compound butter under the turkey skin, don’t worry, as it’s easier than it looks.

Step 1 – Dry the skin: Let your turkey rest at room temperature for about an hour before you start. This is critical because cold skin is rigid and prone to tearing, but a rested bird’s skin will loosen up and be much more forgiving.

Set your turkey on a clean cutting board and pat the skin dry with paper towels on all sides. This will help the butter stick better and ensure that it crisps up beautifully in the oven. 

Step 2 – Loosen the skin: Locate the neck opening and gently slide your fingers between the skin and meat to loosen it. 

If you feel resistance, stop immediately. Instead of forcing separation, gently wiggle your fingers so that it is loose enough to push the butter under the skin.

Step 3 – Apply the butter: Take about two tablespoons of your turkey butter herb rub and spread it under the skin, focusing on the breast and thighs. Spread it as evenly as possible by massaging the entire bird, including both the under and outer skin. 

Don’t worry about it being perfect, as the butter will melt while the turkey roasts.

Step 4 – Roast the turkey: Place the prepared turkey in a roasting pan with aromatics such as onions, carrots, and celery.

Compound Butter vs. Dry Rub: Which is Best for Your Turkey?

I’ll be honest, when it comes to seasoning the whole bird, this turkey compound butter recipe is my go-to. However, it is not the only way. If you are wondering whether to use this herbed butter or opt for my Homemade Turkey Rub, the choice comes down to your goal:

• Choose Compound Butter for:
  • Maximum Moisture and Juiciness: The fat melts beneath the skin, self-basting the white meat throughout the long cooking time, which is key to a tender breast.
  • Golden-Brown Skin: The butter is brushed over the skin, which helps brown the turkey beautifully and develop a rich, buttery flavor.
  • Make-Ahead Simplicity: You can prepare this compound butter days in advance, saving time on Thanksgiving day.
• Choose a Turkey Dry Rub for:
  • Ultra-Crispy Skin: A dry rub acts as a dry brine, helping to draw moisture from the skin and give you an extra-crispy exterior.
  • Convenience & Speed: If you are short on time and need a quick way to add seasoning, the dry rub is much faster to apply than the compound butter.

FAQs

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Delicious Ways to Use Compound Butter (Turkey and Beyond)

Now that you have this perfect turkey butter prepared, it’s ready to transform your Thanksgiving centerpiece. In fact, this is what I use in my Butter Herb Roasted Turkey and Roasted Turkey Breast recipes.

That being said, just because I’m featuring this compound butter for turkey does not mean it cannot be used in other ways. It is truly the perfect finishing touch to many different meals. Here are a few suggestions:

• Grilled or Roasted Meat Recipes: It’s hard to find a steakhouse that doesn’t serve a slice of compound butter over their hot, juicy steaks. Make a restaurant-quality meal at home by serving rounds of herb butter on top of Grilled Steak, Beef Tenderloin, or Roasted Chicken Breast.
• Seafood: Don’t you love a warm, garlicky butter with seafood? Use this herb butter mix to elevate Grilled Salmon or Grilled Shrimp.
• Roasted or Grilled Vegetables: You can truly elevate the flavor of roasted vegetables with this compound butter. Serve it as the topping for Grilled Corn or finish Roasted Butternut Squash with a few melting spoonfuls of this butter.
• Bread: Butter and bread are a classic pair. Spread a few thin rounds over warm slices of my  Jalapeno Cheddar Cornbread, or use it as the butter base when making my Air Fryer Garlic Bread.

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Compound Butter for Turkey Recipe

Here's a fantastic compound butter for turkey that you can make in minutes. This is probably the easiest way to flavor your Thanksgiving turkey with succulent flavors from fresh (or dried) herbs, garlic, and lemon zest. Make ahead friendly, this recipe is my secret sauce for properly seasoned and moist turkey.

Course Condiment

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 tablespoons

Calories 104kcal

Author Aysegul Sanford

Ingredients

• 4 oz unsalted butter 1 stick – at room temperature
• 1 tablespoon fresh rosemary finely minced or 1 teaspoon dried rosemary
• 1 tablespoon fresh thyme finely minced or 1 teaspoon dried thyme
• 1 teaspoon fresh sage finely minced or ⅓ teaspoon dried sage
• 2 cloves fresh garlic finely minced or pressed
• ½ teaspoon lemon zest
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

Instructions

• Place the softened butter, rosemary, thyme, sage, garlic, lemon zest, kosher salt, and pepper in a bowl. Mix until well combined using a fork.
• You can use it right away, or you can turn your compound butter into a log. If you are not using it right away, transfer the butter mixture onto a piece of parchment paper or stretch film and shape it into a log.*
• Wrap it tightly so it holds its shape. Transfer it to the fridge and let it rest for at least 3 hours.

Notes

• Yields: This recipe makes 8 tablespoons (4 ounces) of compound butter, which is ideal for a turkey that weighs 10-12 pounds. If your bird is larger, you can multiply the recipe and vice versa. The calorie information below is for one tablespoon.
• *If it is too soft, you might have to chill it in the fridge for 30 minutes before rolling
• Make Ahead and Storage: Prepare the butter mixture as directed. Follow the instructions to shape it into a log and wrap it tightly. Store in an airtight container in the refrigerator for five days.
• Freezing: Store it in a freezer-safe container or freezer bag for up to 3 months. Thaw in the refrigerator overnight, and be sure to take it out of the fridge at least an hour before use.

Nutrition

Calories: 104kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 293mg | Potassium: 15mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 403IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.2mg

This is the only way I make mashed sweet potatoes.

When it comes to Thanksgiving side dishes, I have a few go-to recipes, and this creamy sweet potato mash has been one of them for over 10 years. I first came across the recipe in Cook’s Illustrated, and it has never let me down.

What I love most is its flexibility. You can make it right before serving dinner, or prepare it ahead of time and reheat it without losing any of its creaminess. I usually keep it simple, but it’s also the perfect base for adding your own twist, whether you prefer a sweet touch with maple syrup or a savory one with herbs and spices.

Over the years, I’ve tried it both slightly sweet and boldly savory, and it always turns out creamy and delicious. I don’t know about you, but for me, this is the best kind of recipe I need for the holidays: easy, reliable, and open to your own creativity.

Ingredients You’ll Need & Why They Work

This recipe requires only four main ingredients, plus a few optional add-ins. You can find the exact measurements in the recipe card below, but here are a few notes from my testing:

Sweet Potatoes: I use the standard sweet potatoes commonly found at most U.S. grocery stores. The most popular kinds are Jewel or Garnet; they both work in this recipe and offer a naturally sweet taste and creamy texture. 

Look for firm ones with smooth skin and no visible bruises. Peel them and cut into similar-sized chunks so they cook evenly.

Unsalted Butter: I used unsalted butter so I can adjust the salt myself, but salted butter can also be used. If you want to make these mashed potatoes dairy-free, you can swap in your favorite vegan butter.

Heavy Cream: If you look at the recipe below, you might think that only 2 tablespoons of heavy cream won’t be enough to cook all the potatoes, but it is. Both sweet potatoes and butter will release their juices, which is plenty to steam them in the pan.

While it won’t be as creamy, you can substitute it with half-and-half, regular milk, or almond milk for a vegan option.

Seasonings: I keep it basic with kosher salt and black pepper. However, if you want a hint of warmth, add a pinch of ground cinnamon and a touch of nutmeg; they both pair particularly well with sweet potatoes.

Maple Syrup (Optional): I personally love how it brings out the natural sweetness of the potatoes, but if you prefer not to add any sweeteners, you can leave it out.

How to Make Mashed Sweet Potatoes

When it comes to mashed sweet potatoes, the first question that always arises is: should you bake, steam, or boil them? While there are recipes for each, over the years of making this creamy sweet potato mash, I’ve found that the easiest and most reliable way is none of those. 

Instead, cooking cubed sweet potatoes right in the pan with a bit of butter and cream is the right answer. 

Step 1 – Cook the Sweet Potatoes: Place the peeled and cubed sweet potatoes in a large pot with butter, cream, a splash of maple syrup, and salt and pepper. There’s no need to add water as the potatoes release their own liquid as they cook. 

Next, cover the pan with a tight lid so they can steam. This step is important because it keeps the potatoes from drying out. Stir every so often to keep them from sticking to the bottom.

Also, keep in mind that this whole process is quite quick, so keep a close eye on it.

Step 2 – Mash To Your Liking: Once the potatoes are soft and tender, mash them right in the pot. I like to use a potato masher or even a fork for a more chunky texture.
For a perfectly smooth consistency, consider using an immersion blender or a potato mill.

Step 3 – Season and Serve: Taste the mash and add a little more salt or pepper, as needed. Then, transfer it to a serving bowl and finish with your favorite garnish.

FAQs

Serving Suggestions

This is one of my go-to Thanksgiving sides, and it pairs beautifully with both holiday favorites and simple weeknight meals. Here are a few of my favorite ways to serve it:

• As a Holiday Side: Serve it alongside Herb Roasted Turkey or Turkey Tenderloin for a showstopping side dish for your Thanksgiving and Christmas dinner.
• With chicken: For a simple but special home-cooked meal, serve this sweet potato mash with my Air Fryer Cornish Hen Recipe. Or, for a quick weeknight dinner pair it with my easy Baked Bone-In Chicken Breast recipe.

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Easy Mashed Sweet Potatoes Recipe

Most mashed sweet potato recipes boil the sweet potatoes, and while that is a good approach, it takes a long time, and you lose most of the flavor in the boiling water. My recipe here cooks them in a pot along with a bit of butter and heavy cream. The result is a super creamy sweet potato mash that comes together in under 30 minutes.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 343kcal

Author Aysegul Sanford

Ingredients

• 4 tablespoons unsalted butter cut into 4 pieces, extra for topping if preferred
• 2 tablespoons heavy cream
• 2 pounds sweet potatoes 3 medium-sized , peeled and cut into 1-inch cubes
• 1 teaspoon maple syrup optional
• 3/4 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon pecans as garnish – optional
• 1 teaspoon fresh herbs thyme or parsley, chopped – optional

Instructions

• Place butter, heavy cream, sweet potatoes, maple syrup, salt, and black pepper in a medium-sized saucepan with a tight fitting lid.
  
• Stir well to combine.
  
• Cook, stirring occasionally, over low heat until sweet potatoes are soft (almost falling apart), 15-20 minutes. You can check doneness by inserting a knife into a sweet potato. If it comes in and out easily, it should be ready to mash.
  
• Using a potato masher (or a fork), mash the potatoes. Taste for seasoning and add in if necessary.
  
• Place in a bowl or a plate (like I did) and garnish with pecans and/or butter.
  

Notes

• Yields: This recipe yields approximately 4-5 cups of mashed sweet potatoes, enough to serve 4 people. The nutritional values below are per serving.
• Make-Ahead: You can prepare the mashed sweet potatoes 1 to 2 days in advance of serving. Simply let them cool completely, then store them in an airtight container in the refrigerator.
• Reheat: There are a few simple ways to warm them up:
  • Stovetop: Warm them gently over low heat with a splash of cream or butter until they reach your desired consistency. Stir frequently to prevent it from sticking to the bottom of the pot.
  • Oven: Place them in an oven-safe dish, cover loosely with foil, and let them warm up for about 10-15 minutes. 
• Freezing: You can also freeze it in a freezer-safe container or bag for up to 2 months. Just thaw it overnight in the fridge and reheat to enjoy.

Nutrition

Calories: 343kcal | Carbohydrates: 47g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 39mg | Sodium: 565mg | Potassium: 791mg | Fiber: 7g | Sugar: 11g | Vitamin A: 32640IU | Vitamin C: 6mg | Calcium: 81mg | Iron: 1mg

Ingredients You’ll Need

This baked Brussels sprouts recipe might seem a little fancy at first, but I promise it’s simpler than it looks. You can find the exact measurements in the recipe card below, but here are a few helpful notes from my testing to make sure it all comes together perfectly:

For the Brussels sprouts: 

Brussels Sprouts: When shopping, take the time to choose firm, bright green sprouts that are similar in size so they roast evenly. 

Seasoning: I kept the Brussels sprouts seasoning simple with paprika, ground cumin, kosher salt, and black pepper. 

For the Tahini Yogurt Sauce:

The Tahini Yogurt Sauce recipe I am using in this baked Brussels sprout recipe is one of the first recipes I learned from my mom. It is also a staple in many Mediterranean kitchens.

Greek Yogurt: I recommend using a thick Greek yogurt instead of regular yogurt. It’ll give you a creamier texture and will spread smoothly.

Tahini: I really like Soom’s tahini because it’s super creamy, smooth, and easy to work with. Be sure to give your tahini a good stir and a quick taste before using it, as the flavor and texture can vary between brands.

Garlic: I am using freshly minced garlic, but if you prefer a milder taste, you can use ¼ teaspoon of garlic powder as an alternative, or simply omit it.

For Garnish:

Pine Nuts: Taking the time to toast the pine nuts makes all the difference, and it’s, in my opinion, what takes this oven-roasted Brussels sprouts recipe to the next level. 

Toasting them is so easy! Simply add them to a dry skillet and toast over medium heat for 4-5 minutes, stirring often, until they’re golden and fragrant. 

Pomegranate Arils: I am using them to add a festive color, more texture, and to balance the creaminess of the sauce. In a pinch, dried cranberries can be used as a substitute.

Pomegranate Molasses (optional): If you can get your hands on it, a drizzle of pomegranate molasses is a classic Mediterranean finishing touch. Alternatively, you can use balsamic glaze as a substitute. It will have a different flavor profile but will still taste delicious.

How to Make Crispy Roasted Brussels Sprouts: Oven Method

The secret to getting that irresistible crisp edge and tender center is high heat, space on the pan, and a touch of olive oil. Here’s exactly how I roast Brussels sprouts so they come out golden and crisp every single time:

Step 1 – Prep the Brussels Sprouts: Preheat your oven to 425°F (204°C) and line a sheet pan with parchment paper. Trim the ends of each Brussels sprout and slice them in half. Transfer the sprouts to the pan and drizzle them with extra virgin olive oil, and sprinkle with paprika, ground cumin, salt, and pepper.

Step 2 – Arrange the Sprouts Cut-Side Down for Maximum Caramelization: This may seem like an extra step, but it’s crucial for achieving the best texture. Flip each sprout cut-side down and make sure they’re spaced evenly on the pan. When the flat sides touch the hot pan, they caramelize beautifully. Otherwise, the moisture will trap and steam them instead.

Step 3 – Roast: Bake the Brussels sprouts for about 20 minutes, tossing them once halfway through so they brown evenly. Since each oven is different, check on them around the 18-minute mark. You’re looking for golden edges and centers that are soft enough to pierce with a fork but still hold their shape.

If they’re not crispy enough, leave them for a few more minutes, keeping a close eye on them.

Step 4 – Let Them Cool: Once the Brussels sprouts are out of the oven, allow them to cool in the pan for a few minutes before assembling, allowing the steam to escape and keeping the outsides crisp.

Assembling the Baked Brussels Sprouts with Yogurt Tahini Sauce

Now that we have roasted the Brussels sprouts, it is time to put them all together. Honestly, this is my favorite part as it takes no more than 2 minutes but looks so impressive.

Step 1 – Make the sauce: If you’ve never paired roasted vegetables with a cool yogurt sauce before, you’re in for a treat. To make my Yogurt Tahini Sauce, whisk together thick Greek yogurt, lemon juice, minced garlic, and salt in a bowl. 

Step 2 – Spread: Place a large serving platter (or an oval plate, as shown in the pictures) on a flat surface and spread the yogurt sauce evenly on the bottom in a layer using the back of a spoon. This creamy base should be easy to spread but nice and thick.

Step 3 – Add the Brussels Sprouts: Add the now slightly cooled Brussels sprouts directly over the sauce. It does not have to be perfect; let some of the sprouts overlap or fall to the sides. 

Step 4 – Garnish and Serve: Finish it off with toasted pine nuts for added crunch, a handful of pomegranate seeds for a touch of sweetness, and a drizzle of pomegranate molasses, if using.

FAQs

More Brussels Sprouts Recipes to Try

There is a reason why Brussels sprouts are one of the most popular Thanksgiving vegetable sides. They are so versatile and take on pretty much any flavor. So, if you are in need of more inspiration, here are a few Brussels sprouts recipes from the archives:

• If you love a crisp and tangy green salad that makes sprouts shine, look no further than my Kale Brussel Sprout Salad. 
• For another brussels sprouts recipe perfect for your holiday table, try my Maple Balsamic Brussels Sprouts. This 5-ingredient recipe is just as colorful and easy to make.
• If you’ve never had shredded Brussels sprouts, you’ll love my Shaved Brussels Sprout Salad. It’s a bright and crunchy salad that is tossed with apples, hazelnuts, and goat cheese. 
• For an easy sheet-pan side, try my Roasted Brussels Sprouts and Sweet Potatoes. This is the perfect simple fall side that works for both simple weeknights and holidays.

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Roasted Brussels Sprouts with Yogurt Tahini Sauce Recipe

These roasted Brussels sprouts are crispy on the outside, tender on the inside, and served over a creamy tahini yogurt sauce for a bright Mediterranean twist. Finished with toasted pine nuts, pomegranate seeds, and a drizzle of pomegranate molasses, this simple side dish feels restaurant-worthy yet easy enough for any weeknight or your holiday table.

Course Vegetarian Side Dish

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 389kcal

Author Aysegul Sanford

Ingredients

For The Roasted Brussels Sprouts:

• 1 ½ lbs Brussels sprouts cleaned and sliced in half lengthwise
• 3 tablespoons olive oil
• ½ teaspoon paprika
• ½ teaspoon ground cumin
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For The Tahini Yogurt Sauce

• 1 cup Greek yogurt full-fat
• 2 tablespoons tahini
• 3 tablespoons lemon juice
• 1 clove garlic minced
• 1 teaspoon Kosher salt
• ¼ teaspoon black pepper

As Garnish

• ¼ cup pomegranate arils
• ½ cup pine nuts toasted
• 2 tablespoons pomegranate molasses optional

Instructions

• Preheat oven to 425 °F/204 °C. Line a rimmed baking sheet with parchement paper.
• Place Brussels sprouts on the sheet pan. Drizzle them with olive oil and sprinkle them with paprika, ground cumin, salt, and pepper.
  
• Give it a good toss to ensure that the sprouts are evenly coated with everything. Arrange the Brussels sprouts cut side down and roast them for 20 minutes, tossing them halfway through.
  
• Remove from the oven and let them cool down while you are working on making the yogurt sauce.
  
• While the sprouts are roasting, make the tahini sauce. In a medium bowl, whisk together yogurt, tahini, lemon juice, garlic, salt, and pepper.
  
• When ready to assemble, spread the yogurt sauce on a serving platter. Arrange the Brussels sprouts over the top. Sprinkle them with toasted pine nuts and pomegranate arils. If using, finish it off with a drizzle of pomegranate molasses.
  

Video

Notes

• Yields: This recipe makes about 4-5 cups of roasted Brussels sprouts ideal for 4 generous servings. The nutritional values below are per serving.
• How to Make Ahead: I’ve tested this recipe both fresh and prepped ahead, and while it’s best right out of the oven, it still tastes wonderful the next day. To prep ahead, you can roast the sprouts and make the sauce, then store them separately in the fridge for up to one day in advance. On the day off, you can reheat the sprouts in a 400-degree oven for 7-8 minutes and then assemble the recipe as written.
• Storage: Place the leftovers in an airtight container and store in the fridge for 2-3 days.

Nutrition

Calories: 389kcal | Carbohydrates: 29g | Protein: 15g | Fat: 27g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 937mg | Potassium: 920mg | Fiber: 8g | Sugar: 11g | Vitamin A: 1423IU | Vitamin C: 151mg | Calcium: 148mg | Iron: 4mg

I recently started working with a health coach to make sustainable lifestyle changes, and as you can probably guess, increasing my daily protein intake has been a big focus. As a professional recipe developer, I’m always thinking about ways to make food not just tasty but also easy to make.

Like many of you, I’ve seen the cottage cheese egg bites trending all over social media. They looked promising, but most versions required a blender or sous vide, which felt more complicated than I wanted.

So I developed a version that could be mixed in one bowl with minimal ingredients in 5 minutes and baked in a standard 12-cup muffin tin. Think of this as a customizable base: you can toss in leftover veggies or cooked protein you already have on hand.

Along the way, I also addressed common issues like watery textures or deflated bites, so you’ll find helpful tips throughout the post to ensure yours turn out just right.

Ingredients You’ll Need

Some recipes you’ll find online refer to this recipe as “3-ingredient egg bites” because it uses three simple ingredients: eggs, cottage cheese, and shredded cheddar cheese. 

From there, you can mix in your favorite vegetables or breakfast meats to make it your own. You’ll find the exact measurements in the recipe card below, but here are a few helpful notes from my recipe testing:

Eggs: I recommend using large organic eggs. While it won’t be as fluffy, you can up the amount of protein by using a mix of whole eggs and egg whites (4 whole eggs and 4 egg whites). I wouldn’t recommend using only egg whites because without the yolks, it loses that soft, custardy texture and rich taste that make it so satisfying.

Cottage Cheese: During my recipe testing, I found that full-fat (4%) cottage cheese gives the most creamy and custardy results. You can use both small and large curd cottage cheese.

Be sure to strain it if it has any excess liquid, so the egg mixture is not too watery. Additionally, some cottage cheeses can be saltier than others, so give yours a quick taste before adding extra salt to the mixture. 

Cheese: I am using freshly shredded cheddar cheese, but if you’re wondering about the best cheese for egg bites, mozzarella, Monterey Jack, Parmesan, or gruyere cheese all work well. Feel free to mix a couple of cheeses together for extra depth. 

If you have the time, shred your own cheese as store-bought pre-shredded cheeses contain anti-caking agents that prevent even melting and the creaminess of these egg and cottage cheese bites.

Spinach: I opted for baby spinach as it is quick and easy to incorporate into the cottage cheese egg bites. I buy prewashed spinach that is sold in stores to save time. 

If you prefer to wash your own, be sure to rinse and drain well before adding it into the egg mixture to prevent egg bites from turning watery.

Seasonings: I kept it simple with kosher salt, black pepper, garlic powder, and paprika. But feel free to adjust to match the flavors you enjoy. You can add onion powder, red pepper flakes, or even a small amount of dried herbs like parsley, dill, oregano, or thyme.

How to Make Egg Bites with Cottage Cheese 

Aside from the simple ingredients, these cottage cheese cups come together in just a few simple steps, requiring only a large bowl and a whisk. Here’s exactly how I make them:

Step 1 – Prep the oven: Set your oven to 325°F (162°C). Place a 9×13 dish with 2 cups of hot tap water on the bottom rack. 

I know it sounds like an extra step, but the steam created by the water as the egg bites bake is what keeps them soft and custardy. It also helps the eggs bake evenly without turning rubbery or completely deflating as they cool, similar to the Starbucks version made with a sous vide machine.

That said, you can skip this step if you prefer. The egg bites will still turn out delicious, just a bit firmer in texture.

Step 2 – Grease or line your muffin pan: Most egg bite recipes online use a silicone muffin pan to bake the bites. Sadly, I do not own one. If you have it, I would still recommend greasing it before pouring in the egg mixture.

If you are like me, and only have a regular metal 12-cup muffin tin, then I highly recommend lining them with parchment liners. It is truly the foolproof solution to prevent the egg bites from sticking to the pan. I tried using paper liners, and while the egg cups did not stick to the pan, it was hard to remove the paper from the egg bites in one piece.

Otherwise, take your time greasing/buttering the muffin tins well, covering all edges and even the top, as eggs always stick to metal if not greased properly.

Step 3 – Whisk the eggs: Crack the eggs into a large bowl along with salt (if using) and pepper until they are fully combined. Try not to overmix as they can trap too much air, causing them to puff up in the oven and then deflate as they cool. A little deflation is normal, but whisking just until smooth helps keep their shape.

Step 4 – Add the remaining ingredients: Stir in the cottage cheese and shredded cheddar until everything is well combined. Fold in the roughly chopped baby spinach.

It is easier to switch from a whisk to a spatula when folding. 

Additionally, while I listed only 2 cups of baby spinach in the recipe card below, you can use up to 3 cups if you prefer to up the nutritional value of these cottage cheese egg cups. Just make sure that they are chopped a bit so you won’t have big chunks of spinach in your egg bites.

Step 5 – Fill the muffin cups: Scoop about ¼ cup of the mixture into each muffin well. If you are using a standard 12-cup muffin tin, fill it closer to the top. If you are using a different size, divide the batter evenly among the cups, keeping in mind that the baking time may vary.

Step 6 – Bake: Slide the muffin pan onto the middle rack, positioned directly above the water dish, and bake for 30-35 minutes. You’ll know they’re done when the tops look set and a toothpick inserted in the center comes out clean. The lower temperature, combined with steam, is the secret to that custardy, Starbucks-style texture.

Step 7 – Let them rest: When they first come out of the oven, they will appear puffy, but they will deflate as they cool and rest. I like to let them cool for 10 minutes before removing them from the muffin tin, so they are not too hot.  You can enjoy them warm or let them cool completely if you are making them as part of your weekly meal prep.

5 Secrets to Starbucks-Style Custardy Egg Bites

Like with any egg recipe, a few small details make all the difference between bites that are rubbery or soggy and ones that are soft and fluffy. Below, I am sharing some of the things I learned during my recipe testing to help you get the best cottage cheese bites on your first try:

1. Use a water bath: The steam from a dish of hot water in the oven is the secret to a soft, custardy texture that mimics the Starbucks sous vide method. If you omit it, the bites will still be delicious but noticeably firmer and more rubbery.
2. Avoid Watery Bites: Excess liquid from cottage cheese or undrained vegetables is the main reason for watery egg and cottage cheese bites. Be sure to strain your cottage cheese if it looks wet.
3. Parchment liners: If you are using a metal 12-cup muffin tin, keep in mind that eggs can stick to metal. To ensure easy release, take your time to grease every corner of your muffin pan or use parchment liners for a guaranteed easy release. If you are using silicone liners, I would still apply a light coating of oil, but it is definitely much easier to remove without the egg bites sticking to the pan. 
4. Don’t overbake: The bites will continue to set as they cool, so if they’re baked too long, the texture will turn rubbery.
5. Whisk by hand/Skip the blender: Egg bites puff slightly in the oven and settle as they cool, so a little settling/deflation is normal. However, I learned during my testing that the biggest difference maker was skipping the blender entirely. While blending creates a smooth batter, it traps too much air, causing the bites to over-inflate in the oven and then deflate significantly. To keep that beautiful, full, custardy texture, just whisk the batter by hand until the eggs and cottage cheese are just combined, leaving the curds intact.

How to Make Ahead, Meal Prep, Freeze, and Reheat

I think one reason these baked egg bites with cottage cheese are so popular is that they stay fresh all week. You can meal prep a batch for busy mornings and have a grab-and-go breakfast all week. 

Make ahead: You can whisk together the mixture and keep it covered in the refrigerator overnight. When you are ready to bake, pour the mixture into the muffin tin and follow the usual baking directions, adding an extra 5 minutes if needed, as it will be starting from a colder temperature.

Meal Prep: Once baked and cooled, place the egg bites in an airtight container. They will keep well in the refrigerator for up to 4-5 days and make for a perfect high-protein breakfast.

Freezing: Once they are at room temperature, arrange the egg bites on a sheet pan lined with parchment paper and freeze for an hour or two. Then transfer them to a freezer-safe bag or container. They should keep well for up to 2 months. Thaw them overnight in the fridge.

Reheating: You can warm up your protein egg bites straight from the fridge using one of the methods below:

• Microwave: Heat individual bites in 30-second increments, no longer than a minute or two, stopping and checking often.
• Oven: While not as quick as the microwave, reheating them in the oven gives you the best, freshly baked results. Place the egg bites on a baking sheet and reheat at 325°F (163°C) for 10 minutes or warm to your liking. 
• Air Fryer: Reheat at 300°F (149°C) for 5-6 minutes.

FAQs

More Cottage Cheese Recipes You’ll Love

I think we can all agree that cottage cheese is having the time of its life with its popularity, and I am here for it. Below are a few cottage cheese recipes from the archives:

• Cottage Cheese Flatbread is the latest social media sensation, and for a good reason. Made with just two ingredients, this high-protein bread option (with 17 grams of protein per serving) is a great choice for wraps and sandwiches.
• If you love classic comfort food like I do, but are looking for lighter options, you’ll love my Cottage Cheese Mac and Cheese. It has the same creamy texture with 26 grams of protein per serving.
• And if you are planning to make this recipe for a crowd, try my Egg and Cottage Cheese Bake. It has all the same flavors baked into a casserole-style dish that you can slice, store, and enjoy throughout the week.

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

Photos by Tanya Pilgrim.

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Cottage Cheese Egg Bites Recipe

These cottage cheese egg bites are soft and fluffy high protein breakfast that are perfect for you weekly meal prep. Made with eggs, cottage cheese, cheddar, and spinach, they bake in a muffin tin for easy, portable breakfasts.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 295kcal

Author Aysegul Sanford

Equipment

• Parchement Paper Liners
• 1 12-cup Muffin Tin

Ingredients

• 8 large eggs
• ¼ teaspoon black pepper
• 1 cup full-fat cottage cheese
• 1 cup shredded cheddar cheese
• 1 ½ cups baby spinach leaves washed, rinsed, dried and roughly chopped

US Customary – Metric

Instructions

• Preheat your oven to 325 °F (162 °C). Fill a casserole dish (I used a 9X13) with 2 cups of hot tap water and place it on the bottom shelf of your oven.
  
• Line a 12-cup muffin tin with parchment liners* or spray them with nonstick cooking spray. Set it aside.
  
• In a large mixing bowl, whisk eggs with black pepper until well beaten.
• Fold in the cottage cheese and shredded cheddar cheese. Mix until the cheese is evenly distributed. Add the baby spinach and mix until well combined.
• Divide the egg mixture evenly among 12 muffin cups (a little more than ¼ cup each).
  
• Bake for 35-40 minutes or until a toothpick inserted in the center of an egg bite comes out clean.
• Cool for 10 minutes, then remove the muffins from the muffin pan and transfer them to a platter. Serve warm.

Video

Notes

• Yields: This recipe makes 12 egg and cottage cheese bites ideal for 4 servings. The nutritional values below are for 3 egg bites (per serving).
• *Parchement Liners: I highly recommend using parchement liners to ensure easy removal. Otherwise, be sure to brush the muffin tins generously with oil.
• A word on adding salt: I tested this recipe with national cottage cheese brands like Daisy and Good Culture and never needed to add any salt as they were already salty. However, I recommend giving your cottage cheese a taste before deciding whether or not you need to add salt to the egg mixture.
• Storage: Bring leftover egg bites to room temperature and store in an airtight container in the fridge for upto 5 days.

Nutrition

Calories: 295kcal | Carbohydrates: 4g | Protein: 24g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 365mg | Sodium: 629mg | Potassium: 262mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 1887IU | Vitamin C: 3mg | Calcium: 304mg | Iron: 2mg

I feel like these days, protein is the magic word. Say it, and everyone’s suddenly paying attention. Every time I open Instagram, I see one video after another showing how to sneak more protein into every meal. 

And right now, cottage cheese seems to be the star of the show, especially when it comes to breakfast. I’m completely on board, and this cottage cheese and egg bake is my small contribution to the internet’s high-protein breakfast lineup.

What I love most is how practical it is. It uses a full carton of eggs, comes together with just a bowl and a whisk, and bakes while you take care of everything else. 

It is easy to customize with whatever veggies or breakfast meats you have on hand. Best of all, it stores beautifully and makes weekday mornings so much easier.

Ingredient Notes for The Fluffiest Texture & Endless Customization Ideas

This recipe begins with three main components: eggs, cottage cheese, and a small amount of shredded cheddar cheese. From there, you can add your favorite veggies or breakfast meats to make it your own. 

I’ve listed the exact measurements in the recipe card below, but here are some helpful notes on ingredients from my recipe testing:

Eggs: I recommend using a full carton of large organic eggs. It gives you enough for a week’s worth of grab-and-go breakfasts or to serve multiple people. 

If you’d like to increase the protein content of this egg bake, you can substitute half of the whole eggs with egg whites only. I wouldn’t recommend using just egg whites, as you’ll end up with a different, less creamy texture. 

Cottage cheese: During my testing, I found that full-fat (4%) cottage cheese yields the best texture for this cottage cheese egg bake. You can use low-fat cottage cheese, but it tends to be slightly less puffed and creamy after baking. 

Additionally, as it sits in the fridge, some brands of cottage cheese collect a small amount of liquid on top. If that is the case, be sure to strain it before adding it to the egg mixture.

Finally, I tested this recipe both with large curd and small curd cottage cheese, and they both worked well.

Vegetables: I opted for a simple combo of sautéed mushrooms and baby spinach. I used cremini mushrooms, but you can also use sauteed shiitake mushrooms or roasted shiitakes. 

With that being said, you can make this egg bake with cottage cheese your own with any leftover veggies you already have in the fridge.

My go-to ratio is 1 cup of cooked veggies plus 2 cups of leafy greens or fresh herbs. Below are a few options you can try:

• Frozen veggies: Veggies like frozen spinach can be used, just be sure to thaw them first and squeeze out every bit of liquid before adding to the mixture.
• Sautéed veggies: Veggies like broccoli, yellow onion, or a small red bell pepper are a great addition, but I recommend sauteeing them prior to adding them to the egg mixture.
  In terms of greens, you can use lightly sautéed (and cooled) Swiss chard or blanched kale as a base, and add some fresh (or dried) parsley, dill, or oregano.
• Quick-cooking veggies: You can also add up to 1 cup of fast-cooking vegetables, such as shredded zucchini, cherry tomatoes, or chopped green onions. There is no need to sautee them, but be sure to squeeze out the excess liquid prior to adding them to the egg and cottage cheese mixture.

Cheese: I used shredded sharp cheddar cheese, but you can also use Monterey Jack, Parmesan cheese, or shredded mozzarella cheese. You can also mix two cheeses for more depth.

Seasonings: I kept it simple with garlic powder, paprika, salt, and black pepper. However, you can adjust the seasonings to suit your preferred flavor profile. A pinch of Italian seasoning or my homemade Mediterranean Seasoning are both great options.

Optional Add-Ins: You can increase the protein content by adding about 1 cup of cooked meat. Crumbled turkey sausage, chicken sausage, chopped baked turkey bacon, regular bacon, or diced ham all work well.

How to Make Egg and Cottage Cheese Bake 

This recipe comes together in just a few steps with no more than 15 minutes of hands-on time.  Here’s exactly how I make it step by step:

Step 1 – Prep the baking dish: You can use a 9×11 or 9×13 casserole dish or a 9×9 square dish to make this cottage cheese egg bake.

Whatever size dish you use, do not skip greasing it; otherwise, it sticks to the pan after it is fully baked. A light coating of butter or cooking spray will make cleanup easier and help each slice come out neatly.

Step 2 – Cook the mushrooms: When it comes to cooking mushrooms, I like to use a bit of butter and a preheated skillet.

As soon as they hit the hot skillet, they will soften, and depending on the type of mushrooms you are using, they will likely release some liquid. I like to sauté them for about 3-4 minutes, which is usually enough for the liquid to evaporate.

However, if any liquid remains, be sure to drain it before adding it to the egg mixture.

Step 3 – Whisk the eggs: Crack the eggs into a large mixing bowl and whisk until smooth. It is important to whisk the eggs first, as it will be more difficult to do so later. This initial whisking also adds a little air to the eggs, which helps the bake turn out lighter and fluffier.

Step 4 – Add the rest of the ingredients: In the same large bowl, stir in the cottage cheese, shredded cheese, garlic powder, paprika, salt, and black pepper. Whisk until well combined, then fold in the now-cooled sauteed mushrooms and chopped fresh baby spinach. 

Step 5- Bake: Pour the egg mixture into the greased dish and bake at 375°F (190°C) until the center is set, about 35-40 minutes. To check doneness, give the pan a gentle shake. If the middle is not jiggly, it’s ready. 

Step 6 – Let cool: Once it comes out of the oven, let your egg and cottage cheese bake rest for about 10 minutes before slicing. 

The short cooling time helps it firm up slightly, which makes slicing and serving easier.

How to Make Ahead, Store, Freeze, and Reheat

Baked eggs with cottage cheese make a wonderful breakfast, mainly because they can be made ahead and stored well. Not to mention, this recipe is perfect for brunch or whenever you need to feed a crowd.

Here’s how to store and reheat it without losing its texture:

Make ahead: You can combine all of the ingredients, pour them into the prepared baking dish, and keep it covered in the refrigerator overnight or for up to 24 hours. When you are ready to bake, follow the usual directions above, adding an extra 5 minutes as needed since it will be starting from a colder temperature. 

Storing: Once baked and cooled, slice the egg casserole into portions and place them in an airtight container. They will keep well for up to 5 days.

Freezing: Yes, it can be frozen, but I must warn you that the thawed portions lose their fluffy texture. Still, if you want to freeze, you can let the cheese egg bake cool completely, then slice it into portions.
Place the slices on a parchment-lined sheet pan to prevent them from sticking together. Once they are frozen, place them in a freezer-safe bag or container. They will keep well for up to 3 months.

Reheating: You can warm up your portioned slices straight from the fridge Here are a few reheating methods:

• Microwave: Heat individual slices for no more than a minute or two in 30-second intervals, stopping and checking every time.
• Oven: Place slices in a baking dish, cover with foil, and reheat at 325°F (163°C) for 10 minutes or until heated through.
• Air Fryer: Reheat slices at 300°F (149°C) for 8-10 minutes.

Don’t Let it Get Watery! My Best Tips for Success

• Avoid a watery bake: This is one of the biggest complaints when making this baked cottage cheese and eggs recipe, and the only way to prevent a watery bake is to remove any excess liquid from your cottage cheese and vegetables (after sauteing). Additionally, keep in mind that letting it rest for 10 to 15 minutes helps harden it and make it easier to slice.
• Save time by using pre-washed fresh spinach: It costs a bit more, but I prefer to buy pre-washed, ready-to-eat baby spinach, which saves me time by eliminating the need to rinse and spin dry before adding it to the egg mixture. 
• Taste before salting: I intentionally omitted salt from the recipe, as most cottage cheese sold at the market already has enough salt to flavor this egg casserole. Still, it is best to give your cottage cheese a quick taste to gauge whether or not it needs any additional seasoning.
• Baking dish: Please note that the size of your baking dish will impact the cooking time. A 9×11 or 9×13 pan usually bakes in 35 to 40 minutes, but a deeper 9×9 dish may require an additional 5 minutes. 
• Check for doneness: The best way to determine doneness is to inspect the center. It should be set and not jiggly. If you insert a toothpick or knife in the middle, it should come out mostly clean.
• Cool the vegetables before mixing: If you are using sautéed vegetables (regardless of the type of vegetable you use), be sure to let them cool slightly before adding them to the eggs. If they go in too hot, the eggs may start cooking unevenly and affect the texture of the bake.
• Deflation is expected: Egg bakes naturally rise in the oven and then settle as they cool, so a little deflation is completely normal. Unless you are using a larger casserole dish than the one I recommend in the recipe (9 by 11 or 9 by 13), your cottage cheese egg breakfast should still have a satisfying thickness after it is rested.

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More Cottage Cheese Recipes To Try 

It is no secret that cottage cheese is having a moment, and I am here for it. So, don’t let any leftover cottage cheese go to waste and try some of my other reader favorites below:

• If you are looking for a high-protein bread alternative, my Cottage Cheese Flatbread is a two-ingredient recipe that is gluten-free, low-carb, and has 17 grams of protein per serving.
• For a lighter spin on comfort food, try my Cottage Cheese Mac and Cheese. It’s creamy with a classic, cozy taste you’d accept from mac and cheese, but with 26 grams of protein per serving.
• And if you prefer something more portable and just as quick to make, my Egg and Cottage Cheese Bites offer the same flavors in a single-serve, grab-and-go form, making them perfect for meal prep.

Photos by Tanya Pilgrim.

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Cottage Cheese and Egg Bake Recipe

In need of a quick and easy-to-make high-protein breakfast idea? You have found it! This Egg Bake is made with cottage cheese, spinach, and some seasoning, is a great meal prep breakfast recipe. Make it over the weekend and enjoy throughout the week.

Course Breakfast

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Cooling time 10 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 283kcal

Author Aysegul Sanford

Ingredients

• 1 tbsp unsalted butter or olive oil plus more for greasing the pan
• 8 ounces cremini mushrooms 226 gr. (Rinsed and sliced)
• ½ teaspoon kosher salt
• 12 large eggs
• 1 ½ cups cottage cheese (360 gr) whole milk 4%
• 1 cup cheddar cheese shredded (100 gr) packed
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• 2 cups baby spinach leaves chopped (52 gr)
• Cooking spray or butter for greasing the casserole dish

Instructions

• Preheat the oven to 375 °F (191°C). Lightly grease a 9X11 (or 9 X13 casserole dish). Set it aside.
• Heat butter in a 10-inch nonstick skillet over medium heat. Add the sliced mushrooms and cook until softened, 3-4 minutes, stirring occasionally. Season with salt and set it aside to cool.
  
• In a large bowl, whisk eggs until well beaten.
• Mix in the cottage cheese, cheddar cheese, garlic powder, paprika, and black pepper.
  
• Fold in the now-cooled mushrooms and baby spinach.
• Pour the mixture into the prepared casserole dish.
  
• Bake for 35-40 minutes or until the middle of the egg bake is set (no longer jiggly).
• Let it cool for 10 minutes. Slice and serve.

Video

Notes

• Yields: This recipe makes 6 servings of egg bake. The nutritional values below are per serving.
• Cottage cheese: I tested this recipe both with small curd and large curd cottage cheese, and they both worked well. I prefer 4% for the most creamy (and let’s face it, most delicious) results, but you can use 2% as well.
• Storage: Bring it to room temperature and store it in an airtight container in the fridge for up to 5 days.

Nutrition

Calories: 283kcal | Carbohydrates: 5g | Protein: 23g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 360mg | Sodium: 618mg | Potassium: 424mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1816IU | Vitamin C: 3mg | Calcium: 244mg | Iron: 2mg

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

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

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

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

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

Ingredients You’ll Need

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

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

For the Carrots:

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

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

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

Harissa: You can go a few different routes here:

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

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

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

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

For the Whipped Feta: 

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

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

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

How to Make Harissa Carrots

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

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

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

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

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

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

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

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

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

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

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

How to Make Ahead, Store, and Reheat

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

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

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

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

Expert Tips for Best Results

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

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

Serving Suggestions

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

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

FAQs

More Harissa Recipes to Try

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

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

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Harissa Roasted Carrots Recipe

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

Course Vegetarian Side Dish

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 306kcal

Author Aysegul Sanford

Ingredients

For The Harissa Carrots

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

For The Whipped Feta

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

As Garnish

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

US Customary – Metric

Instructions

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

Video

Notes

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

Nutrition

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

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

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

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

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

Ingredients You’ll Need

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

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

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

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

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

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

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

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

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

How to Make Whipped Feta Cheese

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

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

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

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

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

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

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

Ways to Customize Whipped Feta with Different Toppings

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

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

Notes from My Kitchen: What I Learned Making This Recipe

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

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

How To Serve Whipped Feta

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

Here are some of my go-to ideas:

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

FAQs

Other Mediterranean Dips and Feta Recipes You Might Like

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

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

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Whipped Feta Dip Recipe

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

Course Appetizer

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 228kcal

Author Aysegul Sanford

Ingredients

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

Optional toppings

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

Instructions

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

Notes

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

Nutrition

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

If you’re a long-time reader, you know I’ve been sharing almond flour recipes since 2014. Beyond the blog, I use it just as much in my daily life because I love the taste, the satisfaction it brings, and its versatility.

So, it’s no surprise that pancakes using almond flour have made their way to the blog. If this is your first time trying them, the secret isn’t about adding extra ingredients but about how you cook them. 

Making pancakes with almond flour requires patience. Using low heat and a slightly longer cooking time allows the pancakes to set properly, preventing them from browning too quickly.

For me, these pancakes are a weekend favorite. I love making a batch on Saturday morning, enjoying a few warm from the pan, and saving the rest for an easy, filling breakfast the next day.

Almond Flour Pancake Ingredients

If you’ve never baked with almond flour before, it might feel a little intimidating at first, but I promise it’s simpler than it sounds.

You can find the exact measurements (with ounces and grams) in the recipe card below, but here are some important notes from all my years baking with almond flour:

Almond flour: If you compare the weight of my almond flour to other people’s, you might think that there is a typo. There isn’t.

Throughout the years of cooking and baking with almond flour, I’ve found that packing the cup with almond flour is the most effective approach. If you use a lesser amount, your pancakes may not hold their shape and potentially fall apart.

If you are buying it from the store, my favorite brand is Blue Diamond, but you can also make your own almond flour at home.

Baking powder: This is one of the most important ingredients, as it gives pancakes the signature lift that fluffy pancakes are known for, so don’t skip it. I always use aluminum-free baking powder, such as double-acting baking powder like Rumford.

Spices: Use any warm spices you love here. I usually add ground cinnamon and nutmeg, but cardamom would also be a great addition. In the fall, I also love adding a pinch of pumpkin pie spice.

Milk: I am using homemade almond milk, but any plant-based milk, like unsweetened almond milk or regular cow’s milk, will work.

Sweetener: My go-to is maple syrup, as it effectively minimizes the eggy taste and allows the pancakes to brown beautifully. 

If you follow a keto diet, you can swap in your favorite keto-friendly sweetener.

Otherwise, honey, agave, or a couple of tablespoons of regular (or brown) sugar will also work.

Eggs: They are the binder in this recipe. I recommend using large eggs that are at room temperature (or as close to it as possible).

Butter (or Oil): You can use melted unsalted butter for that classic flavor, or swap in a neutral oil like avocado oil, olive oil, or coconut oil, for a dairy-free option.

Optional Mix-Ins

This is where you can have fun and make these gluten-free almond flour pancakes your own: 

Chocolate Chips: For almond flour chocolate chip pancakes, stir ¼ cup of mini chocolate chips into the batter. I prefer these over regular chips because they are naturally sweetened and don’t weigh the batter down as much.

Protein Powder: If you want to up the protein content, you can always stir in a scoop of your favorite protein powder into the pancake mix.

Fresh Fruit: You can fold in a small amount (no more than ¼ cup) of chopped blueberries or thinly sliced bananas into the batter just before cooking, so they retain their shape and don’t make the pancake batter watery.

How To Make Almond Flour Pancakes

You can still get a stack of fluffy pancakes with almond flour; you just need to mix, spread, and cook them a little differently. Here’s exactly how I make it step by step:

Step 1 – Make the Batter: Whisk the almond flour, baking powder, salt, and spices in a medium bowl until no lumps remain. In a separate large bowl, whisk the eggs, almond milk, maple syrup, and vanilla. 

Pour the dry ingredients into the wet ingredients and whisk until you have a smooth batter, ensuring that the large chunks of almond flour are fully incorporated into the mixture. The consistency should be pourable but thick enough to hold its shape. If it feels too thick, add a splash of milk.

Step 2 – Heat the Pan and Spread the Pancake Batter: Warm a small amount of butter or oil in a nonstick skillet or on a griddle over medium heat. 

The key here is to maintain a gentle heat so that the outside doesn’t burn before the inside cooks through. I usually start with medium heat and then turn it down to medium-low. 

Through testing, I found that ¼ cup of batter makes the perfect pancake. Scoop it into the skillet and gently spread it into a 3½ inch circle. 

This step is crucial because if your pancake is too thick in the middle, the outside will brown before the center is fully cooked.

Additionally, avoid overcrowding the skillet. Depending on the size of your skillet, it is best to give them enough room so they cook evenly. 

Step 3 – Cook Low and Slow: Let the pancakes cook over medium-low heat until small bubbles form on the surface and the edges look set, it should take about 4 minutes. Flip each one carefully with a thin spatula and cook for an additional 4 minutes on the second side, until golden brown. 

Unlike regular pancakes that cook in 2-3 minutes, almond flour pancakes take closer to 4 minutes per side. If you rush this step or use a higher heat, they will most likely fall apart. Therefore, keep the temperature low and allow them time to cook through.

Step 4 – Finish and Serve: Continue cooking the remaining batter, lightly greasing the pan between batches to prevent the almond pancakes from sticking. If you are making a larger batch, you can keep the finished pancakes warm in a 200°F (95°C) oven until ready to serve.

Optional Toppings – Ways To Dress Them Up

I kept my almond pancakes recipe simple with fresh fruit and a drizzle of maple syrup, but here are a few serving suggestions to dress them up: 

• For a truly special treat, try topping them with a spoonful of Blueberry Puree or a dollop of Maple Whipped Cream.
• Top them off with a spoonful of your favorite nut butter, such as almond butter or peanut butter, to make them extra filling. 
• Top with a dollop of homemade vanilla yogurt or coconut cream for more creaminess.
• Sprinkle with your favorite nuts or chunky granola to add a touch of crunch.

Helpful Tips for the Best Almond Flour Pancakes

Like with any pancakes, the first batch may not be perfect, but once you get the hang of it, you’ll see how easy it is to make almond flour pancakes. Below are some of my notes from my own recipe testing to guide you along the way:

• 2 teaspoons baking powder: Before you ask, I know it seems like a lot, but this amount is intentional. Compared to other flours (i.e., all-purpose, whole wheat, etc.), almond flour is naturally denser, so you need some leavening to help make it “fluffy”. Some recipes rely heavily on eggs, but I found that pancakes made without baking powder fell flat, and they were harder to flip.
• Use a nonstick skillet: Paleo almond flour pancakes are more delicate than traditional pancakes, and if you don’t use a nonstick skillet, they may stick to the pan and fall apart. A good nonstick pan makes flipping them much easier. For that reason, I don’t recommend using a cast-iron skillet for this recipe, as the pancakes are more likely to burn and stick to the pan. 
• Cook low and slow: Since almond flour browns faster than regular all purpose flour, keeping the heat on medium-low allows the centers to cook through without the outsides burning.
• Be patient: Each pancake needs about 4 minutes per side. The first batch may take a little longer since the pan isn’t yet fully hot. Patience is key here; this step is the most common reason pancakes fall apart.
• Don’t overcrowd the pan: Give each pancake enough room so you can flip them easily. In a 10-inch skillet, I usually make two at a time. With a 12-inch skillet, you can cook three.
• Residual heat: Keep in mind that the pancakes continue to cook after you remove them from the skillet. During my recipe testing, I’ve found that letting them rest for 5-10 minutes helps cook the insides further and makes them perfectly tender.

How To Make Ahead, Store & Reheat

One of the best aspects of this almond flour pancake recipe is that it keeps well, making it ideal for meal prep. Here is how I do it:

Make Ahead: You have two options. You can prepare the batter a few hours in advance, cover it, and refrigerate until ready to cook. Just give it a quick stir before scooping to ensure everything is well combined. Or, cook the whole batch a day ahead, and let the pancakes cool completely before refrigerating.

Storage: When the pancakes are ready and have cooled, store them in an airtight container in the refrigerator for up to 2 to 3 days.

Reheat: You can warm them in a toaster or in a low oven at 275°F (135°C) until heated through. Both of these methods will keep the edges crispy, rather than soggy. You can also microwave them in 15-20 second intervals.

Freezing: Once they are completely cool, layer them between sheets of parchment paper in an airtight container or freezer bag. When you’re ready to eat, no need to thaw overnight; just take them out of the freezer about 30 minutes before serving, then reheat in the toaster or oven.

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Other Almond Flour Breakfast Recipes You Might Like

If you enjoyed these easy almond flour pancakes, here are a few more breakfast recipes I think you might also like:

• If waffles are more your thing, my Almond Flour Waffles are crispy on the outside and super soft and fluffy on the inside. They are ready in under 30 minutes and are also perfect for meal prep.
• For something savory, my Almond Flour Biscuits are buttery, tender, and perfect to serve with breakfast or brunch.
• And if you’re looking for something sweeter, try my Almond Flour Banana Muffins. They are moist with a hint of cinnamon and make the perfect naturally sweet breakfast or snack.

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

This recipe was published in April 2019 but has been updated with additional information, an updated recipe and new photos in September 2025.

Photos by Tanya Pilgrim.

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Almond Flour Pancakes Recipe

These almond flour pancakes are light, fluffy, and perfectly golden brown. Made with basic ingredients, they are low-carb and gluten-free. Serve with fresh fruit, maple syrup, or your favorite toppings. Great for weekends or meal prep.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 pancakes

Calories 230kcal

Author Aysegul Sanford

Ingredients

Dry Ingredients:

• 2 cups almond flour 8.4 oz
• 2 teaspoons baking powder 0.3oz
• ½ teaspoon kosher salt 0.07 oz
• 1 teaspoon ground cinnamon 0.04 oz
• ¼ teaspoon ground nutmeg

Wet Ingredients:

• ¾ cup almond milk unsweetened
• 2 tablespoons maple syrup plus more for drizzling
• 3 large eggs at room temperature
• 1 tablespoon vanilla extract
• 2 tablespoons unsalted butter or vegetable oil

Optional Toppings:

• 1/2 cup mixed berries
• 1/4 cup maple syrup

US Customary – Metric

Instructions

• Place almond flour, baking powder, kosher salt, ground cinnamon, and ground nutmeg in a medium mixing bowl. Whisk until well combined, breaking the large chunks of almond flour.
  
• In a separate, large mixing bowl, whisk together the almond milk, eggs, and vanilla extract until well incorporated.
• Add the dry ingredients to the wet ones and whisk until just combined, and you have a homogeneous batter.
  
• Heat a tablespoon of butter or vegetable oil in a 10-inch nonstick skillet over medium-low heat until it is melted.
• Using a ¼ cup measuring cup (approximately 2.54 oz/72 g.), scoop the batter into the skillet. Using a spatula, gently spread it to form a 3 ½-inch circle. Continue with one more or as many as your pan will accommodate, but make sure not to crowd the skillet.
• Let it cook for 4 minutes, and once it is lightly browned, flip and cook for another 4 minutes. Low and slow heat is the key here, so do not rush the process.
• Transfer them to a plate and repeat the process with the remaining batter, using the remaining vegetable oil.
  
• When ready to serve, top it off with fresh berries and a drizzle of maple syrup.

Notes

• Yields: This recipe yields 8 pancakes, serving 4. I weighed the ingredients using a kitchen scale while preparing the recipe. The nutritional values listed below are per pancake and do not include optional toppings.
• Paleo: If you are following a strict paleo diet, I recommend using a paleo-friendly baking powder. 
• Storage: Bring leftover pancakes to room temperature and store in an airtight container for up to 3 days.
• Freezing: Once they are fully cooled, place them in a freezer-safe container with small sheets of parchment paper (to prevent sticking) and remove as much air as possible. No need to thaw overnight. Take it out of the freezer 30 minutes before you are ready to serve.

Nutrition

Calories: 230kcal | Carbohydrates: 10g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 328mg | Potassium: 39mg | Fiber: 3g | Sugar: 4g | Vitamin A: 177IU | Vitamin C: 0.01mg | Calcium: 164mg | Iron: 1mg

As I set out to recreate CAVA’s cucumber mint lime drink, I started with a base of lime juice, almost like making a classic limeade. At first, I blended cucumber juice, lime juice, and a bit of simple syrup. It was good, but honestly, it just tasted like limeade. It was nothing memorable.

Then I came across a tip that suggested enhancing limeade with lime zest and a splash of lemon juice. That tip was golden. Those two small additions completely transformed my simple drink into something bright, layered, and refreshing, and more importantly, just like the version I love at CAVA.

This homemade cucumber mint lime juice drink recipe has that exact light, crisp, and not overly sweet flavor. It’s also incredibly easy to customize, can be served non-alcoholic or as a cocktail, and is also make-ahead friendly, making it a total crowd-pleaser for any warm day. Not to mention, making your own is way more cost-effective than buying at the store.

Cava Cucumber Mint Lime Ingredients

To make this copycat CAVA cucumber mint limeade, you only need a few simple, fresh ingredients you probably already have in your fridge/pantry. You’ll find the full list in the recipe card below, but here are a few helpful notes from my testing:

For the Mint Simple Syrup

Sweetener: Traditionally, simple syrup uses equal parts sugar and water. I like to use honey (or agave syrup) instead, inspired by my Honey Simple Syrup recipe, to keep the drink naturally sweetened. Both options work beautifully.

Mint: Any fresh mint you grow or can find in your local supermarket will do. Peppermint or spearmint are both great choices.

For the Drink

Cucumbers: I prefer Persian cucumbers for their crisp, sweet taste, but English cucumbers are a great substitute. Peeling is optional, but if you keep the skin on, give it a taste first to make sure it’s not bitter, since older cucumber skins can sometimes be tough and a bit bitter.

Lime and Lemon Juice & Zest: Freshly squeezed juice is best for a bright, clean taste. Bottled juice works in a pinch, but if you can, squeeze your own. When I was testing this recipe, I noticed that using only the juice didn’t quite capture the citrusy kick that makes CAVA’s version so refreshing.

That’s when I decided to add the zest of both lime and lemon. It turned out to be the missing piece, bringing the drink much closer to the one I first enjoyed at CAVA.

Ice: Cubed or crushed ice keeps the drink cold and refreshing.

For the Garnishes

This is where you can have some fun. Add cucumber slices, sliced lime, or fresh mint sprigs for a pretty, restaurant-style touch.

How To Make Cucumber Mint Limeade?

Although it may seem like a lot of steps, making this refreshing drink is actually quite simple. Just follow the easy steps below:

Step 1 – Make the mint simple syrup: To keep my drink naturally sweetened, I am making a batch of my honey syrup recipe. That being said, you can make it with regular simple syrup by using 3/4 cup of granulated sugar and 3/4 cup of water, following the same steps.

If you are following in my footsteps, combine honey (or sugar) and water in a small saucepan over medium heat. Cook, stirring occasionally, until the honey fully dissolves. Refrain from boiling honey, as exposure to high heat can potentially degrade the nutritional value and natural flavors of your honey.

Remove from the heat and stir in the mint leaves, ensuring they are fully submerged. Let them steep for 15-20 minutes, then strain and set aside to cool.

Step 2- Puree the cucumbers: Cut the peeled cucumbers into small chunks and transfer them into a food processor or high-powered blender and blend until smooth and lightly pureed. 

Step 3- Strain the juice: Pour it into a fine-mesh strainer set over a bowl (or a nut milk bag would also work). Use the back of a spoon or spatula to press out as much of the juice as possible. In the end, you should get about ½ cup of cucumber juice.

Step 4 – Mix the drink: Grab a large pitcher and pour in all the prepared ingredients, starting with cucumber juice, lime and lemon zests and juices, now-cooled mint simple syrup, and 2 cups of cold water. Give it a good stir to ensure everything is thoroughly mixed.

Step 5 – Chill & Serve: Cover and refrigerate for an hour or two to allow the flavors to blend together. When ready to serve, fill glasses with ice and pour the drink over it. Garnish it with a sprig of fresh mint and your other preferred garnishes.

How To Make Ahead and Store?

One of the best parts about this cucumber mint limeade is how easy it is to prepare ahead of time. It’s perfect for entertaining or for keeping a refreshing drink ready in the fridge all week.

Make Ahead: The mint simple syrup can be made 1-2 days in advance and stored in an airtight jar or bottle in the refrigerator.

If you’d rather mix the whole drink ahead, you can prepare it a day in advance. Just cover and refrigerate until ready to serve.

Storage: Store the finished drink in a sealed pitcher in the refrigerator for up to 3-4 days.

It’s normal for the liquid to separate as it sits. Just give it a good stir before pouring.

Freezing for Later:

A fun option is to freeze the cucumber mint limeade in ice cube trays. Once frozen, drop the cubes into a glass of water or sparkling water for a light, refreshing sip without making a whole batch.

I like using silicone ice cube molds (affiliate) so the cubes pop out easily.

Variations

One of the best parts about this cucumber mint drink recipe is how easy it is to customize. With just a few simple swaps or additions, you can make it fit any occasion, like serving it to kids on a hot afternoon or mixing it up for friends at happy hour.

Add Sparkling water: For a bubbly twist, replace some or all of the water with sparkling water. You can even use lightly flavored sparkling water  (like Bubly or Spindrift) that you enjoy. It adds a refreshing fizz and makes the drink feel extra special.

Turn it into agua fresca: For a lighter taste, similar to a cucumber mint agua fresca, use less citrus and more water.

Make it a cocktail: This limeade is the perfect base for gin, vodka, or even white rum. Add a splash over ice for a refreshing adult beverage.

Add some ginger: If you enjoy a little spice, try steeping a few slices of fresh ginger in the mint simple syrup. It adds a subtle warmth and zing that balances beautifully with the cool cucumber and bright citrus.

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Similar Drink Recipes You Might Like

If you’re as obsessed with this CAVA drink as I am, you’ll love these other refreshing recipes from the archives:

• If you are in search of the most refreshing summer drink on a hot day, look no further than my Strawberry Basil Mocktail. Made in just a few minutes with strawberries and fresh basil, it’s such a nice twist to the classic version.
• Elevate your lemonade game with my go-to Rosemary Lemonade Recipe, made from scratch with a unique hint of vanilla.
• Inspired by a trip to Dominica, my honey-sweetened Iced Ginger Tea is a true summer treat for any ginger lover.

Photos by Tanya Pilgrim.

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CAVA Copycat Cucumber Mint Lime Recipe

If you've been looking for a good recipe for CAVA's Cucumber Mint Lime Juice Drink, you are in the right place! This refresher is cool, crisp, and just the right amount of citrusy. Perfect for get-togethers, cocktails, or a refreshing sip for the kids.

Course Non Alcoholic Drink

Cuisine Mediterranean

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 3 minutes minutes

Cooling time 2 hours hours

Total Time 2 hours hours 23 minutes minutes

Servings 6 servings

Calories 153kcal

Author Aysegul Sanford

Equipment

• 1 Small food processor
• 1 Fine mesh strainer

Ingredients

For the simple syrup:

• ⅔ cup honey or sugar
• ⅔ cup water
• 1 cup fresh mint leaves rinsed and picked over – plus more as garnish (15 g)

For the drink:

• 6 Persian cucumbers peeled and cut into chunks or 2 English cucumber (peeled), plus more as garnish
• Zest of 1 lime 1g – about 1 tsp
• Zest of 1 lemon 1g – about 1 tsp
• 1 ½ cups fresh lime juice about 10-12 medium-sized limes
• ½ cup fresh lemon juice about 5 medium-sized lemons
• 2 cups water

As Garnish:

• 1 lime sliced
• Ice for serving

Instructions

• Make the Mint Syrup: In a small saucepan, combine honey (or sugar) and water. Warm over medium heat, stirring occasionally, until the honey dissolves completely. Remove from the heat and stir in the mint leaves. Make sure they're fully submerged. Let steep for 20 minutes, then strain and set the syrup aside to cool.
  
• Juice the Cucumbers: Place peeled cucumbers in a food processor and blend until smooth. Set a fine mesh sieve or colander over a bowl and pour in the puree. Use a spoon or spatula to press out as much juice as possible. You should get about ½ cup of cucumber juice.
  
• Mix the Drink: In a large pitcher, combine the cucumber juice, lime zest, lemon zest, lime juice, lemon juice, and the cooled mint syrup. Add 2 cups of water and stir well.
  
• Chill: Cover and refrigerate for 1-2 hours to allow the flavors to blend together.
• Serve: When ready to serve, fill glasses with ice, cucumber slices, and lime slices. Pour the drink over the ice and garnish with fresh mint.

Notes

• Yields: This recipe makes about 6 to 7 cups of limeade, ideal for serving 6 people. The nutritional values below are per serving.
• Simple syrup: I made a honey simple syrup to keep my drink naturally sweetened, but you can make a regular simple syrup by mixing an equal amount of granulated sugar with water (1 to 1 ratio). Do not skip this step, otherwise the sugar will not dissolve in the drink.
• Taste and adjust: Not all lemons and limes are created equal. Some can be sweet, some can be too tart. Once you mix all the ingredients, be sure to give it a taste and adjust with more water or syrup.
• Storage: Store leftovers in a bottle or jar with a tight fitting lid for upto 3-4 days. Be sure to give it a good shake before serving.

Nutrition

Calories: 153kcal | Carbohydrates: 42g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 12mg | Potassium: 261mg | Fiber: 2g | Sugar: 34g | Vitamin A: 424IU | Vitamin C: 34mg | Calcium: 47mg | Iron: 1mg

What Are Sumac Onions?

Growing up in Turkey, sumac onions were always on the table. For us, they were what pickled onions are for many American homes: a simple, tangy side that brightens up almost any meal.

While we called it “sumac onions” and served it more like a condiment, some people also refer to it as a “red onion salad” and serve it as a side dish. Both are perfectly acceptable.

Now, in case you are not familiar, the key ingredient is sumac. It is a deep red spice made from dried berries (not peppers, though many people think so) with a tangy lemony flavor and slightly earthy taste. Unlike chili powders, it isn’t spicy hot.

When mixed with thinly sliced red onions, sumac helps tame their sharpness, turning them into a slightly sweet and refreshing bite. That’s why you’ll often see sumac onions served alongside meat-centric dishes like lamb, beef, or chicken kebabs. They cut through the richness and spice, bringing a welcome crunch and a pop of brightness to every bite.

Simple Ingredients You’ll Need

You’ll need only a few basic pantry staples to make this sumac onions recipe. You can find the complete list of ingredients in the recipe card below, but here are a few helpful notes from my recipe testing:

Red Onion: Since this is the main ingredient, use a fresh red onion and slice it as thinly as possible. A sharp knife works well, but a mandolin ensures even slices. In a pinch, you can substitute white or yellow onions, though the flavor will be slightly different.

Extra Virgin Olive Oil: A mild-flavored olive oil works best.

Lemon Juice: My mom always used lemon juice, as most Turkish families do, but other acidic ingredients like apple cider vinegar, red wine vinegar, or lime juice also work. Keep in mind, though, that the flavor profile will vary depending on the acid you use.

Kosher Salt: I used Diamond kosher salt, but if you are using other brands like Morton’s or sea salt, I would use half the amount and adjust it as necessary.

Sumac: Usually available in the Middle Eastern section of most supermarkets, sold as sumac spice or sumac powder. If you’re new to sumac, I really like Eastanbul sumac spice (affiliate link). Keep an eye on the best-by date, since sumac typically has a shorter shelf life than many other spices, about 6 months.

Red Pepper Flakes (Urfa Chili or Aleppo Pepper): Optional, but the authentic version often uses a pinch of Urfa chili or Aleppo pepper. If you can’t get your hands on either one of those, any other red pepper flakes you have on hand would also work.

Fresh Chopped Parsley: Finely chopped parsley is traditional, but you can switch it up depending on the dish you are serving it with. For example, fresh mint pairs beautifully when serving with lamb.

Pomegranate molasses (optional): A drizzle of pomegranate molasses is optional, but it would add a nice sweetness, especially if you are serving this with kebabs.

Tomatoes (optional): If I am serving this sumac onion salad with lamb kabobs like the traditional Adana Kebab, I add a handful of halved cherry tomatoes. They bring a pop of color and an extra touch of freshness.

How to Make Sumac Onions (Step-by-Step Guide)

Making Turkish sumac onions is as straightforward as it gets. You don’t need any special equipment, just a sharp knife and a bowl. Follow these simple steps, and you’ll have a tangy, refreshing side ready to serve with your favorite dishes.

Step 1 – Slice the onions: On a sturdy cutting board, cut the red onion in half lengthwise. Remove the skins and slice thinly into half-moon shapes. A sharp knife works best, but always keep the flat side of the onion against the board for safety.

Step 2 – Mix the ingredients: Place the sliced onion in a medium bowl. Add the olive oil, lemon juice, kosher salt, sumac, and Aleppo pepper (if using).

Step 3 – Massage: Using clean hands, gently massage the onions for 1-2 minutes, until they have softened slightly and absorbed the seasonings.

Step 4 – Garnish and rest: Sprinkle with chopped parsley and toss to combine. If you have the time, cover and refrigerate for 10-15 minutes before serving to let the flavors meld.

Delicious Ways to Serve Sumac Onions

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

• With Kebabs & Grilled Meats: Sumac onions are the classic pairing with the rich, smoky kebabs that Turkish, Lebanese, and other Middle Eastern cuisines are known for. I especially love to serve on top of my Adana Kebab, Chicken Shish Tawook, Doner Kebab, and Oven Chicken Kebabs.
• With Shawarma: Their tangy bite balances the spices in shawarma beautifully. Try them with my Easy Chicken Shawarma or Beef Shawarma.
• In Bowls: Add freshness and brightness to grain or salad bowls. They’re perfect on top of a Chicken Shawarma Bowl or a Homemade CAVA Bowl.
• With Seafood Dishes: They pair wonderfully with Grilled or Baked salmon, adding contrast to the richness of the fish.
• Make it a part of your mezze platter: Serve it along with other mezze platter staples like Hummus, Muhammara, and Baba Ganoush.
• Vegetarian & Vegan Favorites: Sumac onions bring life to plant-based meals, adding a burst of freshness that makes every bite more satisfying. I love serving them alongside Rice with Vermicelli or crispy Falafel.

Storing Leftovers & Making Ahead

Making Ahead: This recipe is perfect for meal prep since the onions continue to mellow and develop flavor as they sit. You can make them 2–3 days in advance and store them in an airtight container or mason jar in the fridge.

Storing Leftovers: Keep leftovers refrigerated for 3 to 4 days. Just give them a quick stir before serving to mix the seasonings back in.

Freezing: Freezing isn’t recommended, as the onions lose their crisp texture once thawed. For the best taste and crunch, enjoy them fresh.

FAQs

Other Middle Eastern/Mediterranean Condiments You Might Like

If you enjoy this onion sumac salad, chances are you’ll love other Middle Eastern and Mediterranean condiments too. Here are a few to try next:

• If you’re a fan of the bold, spicy flavors of the region, my homemade harissa recipe is a must-try.
• Bright and earthy with lemon and garlic, tahini sauce is one of the easiest ways to add depth to grilled meats or roasted vegetables.
• When you want to mellow out the richness of kebabs or grilled meats, everyone’s favorite creamy Greek white sauce (known as tzatziki) made with cucumber, garlic, and dill is hard to beat.

Save This Recipe

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Sumac Onions Recipe

These quick and tangy Sumac Onions are a quick Middle Eastern condiment. Made with thinly sliced red onions, lemon juice, olive oil, and sumac, they add a refreshing, citrusy bite that balances rich dishes like kebabs, shawarma, or grilled fish. Serve as a side, condiment, or salad for a fresh pop of flavor.

Course Condiment

Cuisine Middle Eastern

Diet Vegan

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 people

Calories 45kcal

Author Aysegul Sanford

Ingredients

• 1 red onion medium sized
• 1 tablespoon olive oil
• 2 tablespoons lemon juice
• ½ teaspoon Kosher salt
• 1 tablespoon sumac
• ¼ teaspoon Urfa or Aleppo pepper or red pepper flakes
• 2 tablespoons fresh parsley chopped

Instructions

• Cut onions in half lengthwise, remove the skins, and slice thinly into half-moon shapes. Transfer to a medium bowl.
• Add the olive oil, lemon juice, Kosher salt, sumac, and Aleppo pepper.
  
• Using your hands, gently massage the onions for 1–2 minutes until they soften slightly and absorb the seasonings.
• Add the parsley and toss to combine.
  

Notes

• Yields: This recipe makes ½ to ¾ of sumac onions, which would be ideal for serving 4 adults. The nutritional values below are per serving.
• Onions: While the traditional recipe is made with red onions, in a pinch, you can use white onions, but keep in mind that the flavor profile will be slightly different.
• Make Ahead: These onions get even better as they sit. You can prepare them 2-3 days in advance and store them in an airtight container or jar in the fridge.
• Storage: Store leftovers in the fridge for up to 4 days. Just give them a quick stir before serving to mix the seasonings back in.
• Freezing: Not recommended, as the onions lose their crisp texture once thawed. For the best flavor and crunch, enjoy them fresh.

Nutrition

Calories: 45kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 295mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 207IU | Vitamin C: 8mg | Calcium: 10mg | Iron: 0.2mg

If you’ve ever been to a Middle Eastern or Mediterranean restaurant, chances are you’ve had lavash. Similar to pita, it’s the go-to bread for serving with kebabs, dips, and salads. Growing up in Turkey, I learned early on that you simply don’t eat kebab without a piece of warm lavash.

Yes, you can find it at the store, but once you taste a freshly cooked, puffed-up lavash straight from the skillet, there’s no going back. And the best part? It’s easier to make than you think.

In this post, I’ll walk you through the step-by-step process of making lavash bread, complete with foolproof tips and troubleshooting advice, so you can confidently make it at home anytime.

Essential Ingredients for Lavash Bread

The traditional lavash bread recipes you’ll find in cookbooks are usually made with just three ingredients: flour, water, and salt. 

While that version is beautiful in its simplicity, it can take a bit more time and technique to get right. In my version, I use a small amount of yeast to help the dough rise more easily, a splash of milk for a softer texture, and a touch of sugar (or, in my case, honey) to feed the yeast and get it bubbling faster.

You’ll find the exact measurements of this homemade lavash recipe in the recipe card below, but here are a few essential notes and tips from my testing to help you get the best results every time.

Water: We use lukewarm water (around 110 °F – 43 °C) to activate the yeast. The temperature is important here because if it is colder, the yeast will not activate, and if it is hotter, it will kill it. 

Yeast: I use instant yeast in this recipe, but I still bloom it in warm water with a bit of honey to give it a head start. This step isn’t always necessary with instant yeast, but I’ve found it helps create a better rise and a more reliable dough. 

If you only have active dry yeast, you can use it the same way, just make sure it foams up before moving on.

Sugar: A small amount of sugar helps feed the yeast and encourages it to bubble up during the resting period. You can use granulated sugar, but I like to use honey to keep this recipe free of refined sugar. Either one will do the job.

Extra Virgin Olive Oil: I use a little bit of extra virgin olive oil, mostly for flavor. It adds a subtle richness to the dough and helps keep the lavash soft. 

Milk: A small amount of milk makes the dough softer and adds a slightly richer texture. I use whole milk, but any kind you have on hand will work. Just make sure it’s at room temperature so it doesn’t interfere with the rising time. 

If you prefer a dairy-free version, you can use water instead.

All-Purpose Flour vs. Bread Flour: The recipe I am sharing here is made with all-purpose flour, which yields a soft and pliable dough that is perfect for rolling kebabs. If you prefer a sturdier, chewier texture, you can swap in bread flour instead. It has a higher protein content, which gives the dough more structure.

Kosher salt: I used Diamond kosher salt, which is less salty than most kosher salts. If you use other brands, such as Morton’s, be sure to use half the amount. 

Step-by-Step: How to Make Lavash Bread at Home

Whenever I make any kind of bread, I always want to know how far in advance to start, especially if I’m planning to serve it for dinner. This easy lavash recipe takes about 1.5 hours from start to finish, including time to knead, rise, and cook. So if dinner’s at 7, starting around 5:30 pm is just right.

This recipe makes 10 lavash, just in case you are planning ahead or cooking for a crowd.

Here’s how to make lavash at home, step by step:

Step 1 – Activate the Yeast: Place the lukewarm water (around 110°F / 43°C) and honey (or sugar) in a measuring cup. Stir well to make sure the honey is fully dissolved. Add the yeast and let it sit for 5 minutes, or until you see a grey-ish thick layer of bubbly foam on top. Then stir in the olive oil and milk until fully combined.

Step 2 – Combine Wet & Dry Ingredients: In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and knead the dough with clean hands for about 5 minutes, or until no dry flour remains. 

At this point, the dough (and your hands) will be sticky, and that is totally normal. As you knead, turn the dough frequently to ensure everything comes together evenly.

Step 3 – First Rise: Cover the bowl with a clean kitchen towel (or loosely with plastic wrap) and let it rise in a warm part of your kitchen for 20 minutes. By the end of that time, it should look a little smoother and slightly puffed in volume.

Step 4 – Knead the Dough: Lightly flour your kitchen counter and transfer the dough over. Knead it for about 5 minutes.

You don’t really need much of a technique here, but when I’m kneading it, I usually press the whole dough with the heel of my hand, push it away, fold it back over, and give it a turn. Then I just keep repeating that motion until the dough feels smooth and stretchy.

It shouldn’t be too sticky, but if it is, go ahead and sprinkle in a bit more flour, just a little at a time (no more than a tablespoon). You don’t want to use too much flour, as this can make your lavash too dry or stiff.

Alternatively, you can knead the dough in a stand mixer using the dough hook. However, keep in mind that you might not need to knead it as long. The visual cue to pay attention to is for the dough to be smooth and no longer sticking to the sides.

Step 5 – Divide the Dough: Shape the dough into a log approximately 12 inches long and divide it into 10 equal pieces. When you go with 10, each lavash ends up being about 9 to 10 inches in diameter once it is rolled out and cooked. If your skillet is smaller, you can divide the dough into 12 and make slightly smaller ones.

You can totally eyeball it, but if you want all your lavash to be about the same size, a kitchen scale helps.

Grab a dinner plate and sprinkle it with a little flour. Roll each piece into a ball and place them on the plate. Then cover them loosely with a kitchen towel and let them rest for 20 minutes.

Step 6 – Heat the Skillet & Roll Out the Dough: When you are ready to cook, heat a large (10- or 12-inch) nonstick or cast-iron skillet over high heat until it is really hot. This part is essential because if the pan isn’t hot enough, the dough will stick. You’ll know it is ready when a few drops of water sizzle and disappear almost instantly.

While the pan heats up, start rolling out the dough. Take one ball at a time and roll it into a 9- to 10-inch circle using a rolling pin. Do your best to keep it round, but I’ll be honest; it is a little tricky at first. 

The good news? It gets easier the more you do it, and honestly, a slightly wonky lavash still tastes just as good.

Step 7 – Cook the Lavash: Before you start rolling, grab a basket (a tortilla warmer works beautifully if you have one) or a bowl and line it with a kitchen towel. We need a place to store the freshly cooked lavash and keep it soft and warm. Set that aside.

Carefully transfer the rolled-out dough to the hot skillet. Within 10 to 15 seconds, you should see little bubbles start to form on the surface. Give it a flip, cook for another 10 seconds, then flip again. As it cooks and puffs, you’ll see golden brown spots start to appear, which is exactly what we want.

Keep flipping every 10-15 seconds, and cook for about 40-50 seconds total, or until both sides are cooked and it has some nice color.

Transfer the freshly cooked lavash to your prepared basket and cover it with the towel to keep it warm. Then just repeat the process (roll, cook, and store) for the remaining dough balls.

Troubleshooting Common Lavash Baking Issues

While this lavash flatbread recipe is pretty straightforward, I ran into a few hiccups during testing, so I wanted to share some tips in case you experience the same. Here are a few common issues and what might be causing them:

Dough isn’t rising: After the first 20-minute rest, your dough should be slightly larger and less sticky. If that is not happening, chances are your yeast was not properly activated. This usually comes down to the water being too cold or too hot. If you don’t see bubbles on top during the blooming stage, it is best not to add that mixture to the flour and just start fresh with a new batch.

Dough is too sticky or too dry: Before the first rise, the dough will be sticky, and that is completely normal. After it rests and you begin kneading, it should smooth out and become easier to handle. 

A little flour on the counter is fine if it is sticking too much, but try not to overdo it. Too much flour can dry the dough and make the lavash stiff.

Lavash isn’t bubbling in the skillet: If you are not seeing bubbles after placing the dough in the pan, there are usually two possible reasons: either the skillet isn’t hot enough, or the dough was rolled too thick.

Serving Suggestions:

If you’re wondering how to use lavash, the short answer is anywhere you’d use your favorite flatbread. But like most bread recipes, there are so many other ways to enjoy it. Below are a few of my favorite recipes to pair with lavash:

Kebabs: The most traditional way to serve lavash is as a wrap for kebabs, like my Turkish Adana Kebab and Homemade Doner Kebab. Its thin, soft texture makes it perfect for rolling, and it does a great job soaking up all the delicious juices from the meat. That said, you don’t have to stop at kebabs. Any grilled meat, like my Shish Tawook,  works beautifully wrapped in lavash.

Shawarma: Beyond kebabs, homemade lavash is the perfect wrap for your favorite shawarma recipes, such as my Chicken Shawarma or Beef Shawarma. Just roll up the meat with your favorite toppings for a delicious, handheld meal.

Scooping Mezes and Dips: While pita is often the go-to for serving with meze like baba ganoush, hummus, or muhammara, warm lavash is just as good, if not better. Tear off a piece and use it to scoop up the dips right off the plate. No spoon needed.

Breakfast: Lavash is also fantastic with a simple Turkish breakfast spread. I love serving it alongside cheeses, olives, Turkish eggs, and freshly sliced tomatoes and cucumbers. And if I feel like treating myself a bit, I sometimes even brush it with some melted butter while it is still warm.

Other versatile uses: Lavash is one of those breads you can serve with just about anything. Use it to dip into soups and stews, wrap up leftovers, or even turn it into a quick wrap. Any time you find yourself reaching for bread, lavash will do the job beautifully.

​​How to Store, Freeze and Reheat Lavash

I’ll be honest, lavash is best on the day that it is made while it is still warm. As it cools, it tends to lose its softness. That said, if you store it properly, it is still great the next day. Here’s how I do it:

Storage: Let the lavash cool to room temperature, then place it in an airtight container or sealable zip-top bag. Keep it in the fridge for up to 3 or 4 days.

Freezing: Once cooled, place the lavash in a freezer-safe container or freezer bag with sheets of parchment paper between each piece. Try to remove as much air as possible before sealing. It will keep in the freezer for up to a month. When you’re ready to use it, thaw overnight in the fridge.

Reheating: You have two options here:

• In the oven: Preheat the oven to 325°F. Lightly spray the lavash with water, place it on a baking sheet, and warm for 8 to 10 minutes or until heated through. You can reheat multiple pieces using this method.
• In the microwave (my favorite method): Lightly wet two sheets of paper towel and wrap the lavash in between. Microwave for 30 seconds, then carefully remove the towels. If it needs a bit more time, repeat for another 10 to 15 seconds. When using this method, it is best to reheat your lavash one piece at a time.

Frequently Asked Questions

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Other Bread Recipes You Might Also Like:

If you’re a fan of lavash, chances are you love Middle Eastern breads just as much as I do. Here are a few more recipes from the archives:

• Stop buying pita at the store and try making your own. It’s easier than you think. Check out my post on how to make pita bread, complete with foolproof tips perfect for beginners.
• If you’ve ever had a traditional Turkish breakfast, you’ve probably had simit. Some people call it Turkish bagels, and once you try it, you’ll understand why it’s such a favorite. This one’s worth your time.
• No sourdough starter? No problem. My no-knead olive bread is one of the easiest, most hands-off bread recipes you can make. Just mix, let it rest, and bake.

Photos by Tanya Pilgrim.

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Lavash Bread Recipe

This easy lavash bread recipe is made with just a few basic ingredients you probably already have on hand and cooked on the stovetop until soft and lightly puffed. Perfect for wrapping kebabs, scooping dips, or serving with your favorite Middle Eastern dishes.

Course Bread

Cuisine Middle Eastern, Turkish

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Rolling and resting time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 10 servings

Calories 211kcal

Author Aysegul Sanford

Ingredients

• ¾ cup warm water at 110 °F degrees
• 1 teaspoon honey
• 1 ½ teaspoon instant yeast aka quick rise yeast – (5g)
• ¼ cup extra virgin olive oil
• ½ cup whole milk at room temperature
• 3 ¼ cups all purpose flour plus more for rolling (423 g)
• 1 ¼ teaspoons kosher salt 8g

US Customary – Metric

Instructions

• Place ¾ cup of warm water and 1 teaspoon of honey in a measuring cup. Stir to ensure that the honey is fully dissolved.
  
• Add the yeast and stir until it is well combined. Let it rest for 5 minutes. It will have a thick layer of bubbles on top.
• In the same measuring cup, add ¼ cup olive oil and ½ cup milk. Give it a good stir. Set it aside.
• Combine 3 ¼ cups all-purpose flour and 1 ¼ teaspoons kosher salt in a large bowl.
  
• Add the yeast mixture and knead for 5 minutes, first mixing the dough until no flour remains and then turning it into a ball. In the end, it will be a very sticky dough, and that is normal.
• Cover the dough with a clean kitchen towel and let it rest in a warm part of your kitchen for 20 minutes. It will get slightly larger in size.
  
• Transfer the now-rested dough to a lightly floured surface.
• To knead the dough, press it with the heel of your hand, then push it away, fold it back over, and rotate it 45 degrees. Repeat this process for 5 minutes or until the dough is smooth. If it’s too sticky to work with, sprinkle in a bit more flour, 1 tablespoon at a time.
• Shape the dough into a log and divide it into 10 equal pieces.
  
• Roll each piece into a ball, dust it with flour, and transfer it onto a plate. Loosely cover the plate with a kitchen towel and let it rest for 20 minutes.
• When you’re ready to cook, heat a large (12-inch) nonstick or cast-iron skillet over high heat for 5 minutes. The pan needs to be very hot to keep the dough from sticking. To test, flick a few drops of water into the skillet. If they sizzle and disappear right away, it’s ready.
• While the pan heats up, roll out one dough ball into a 10-inch circle using a rolling pin and more flour as needed. As you roll, it might be tricky to keep a perfect circle, and that’s totally fine. Just do your best.
  
• Carefully transfer the rolled dough to the hot skillet. Cook for 10 seconds (you’ll see bubbles forming), then flip. Cook for another 10 seconds, then flip again. Repeat for a total of 3-4 flips or until it looks fully cooked and has golden spots.
  
• As soon as it’s done, wrap the warm lavash in a clean kitchen towel and place it in a basket to keep warm. Continue adding each cooked piece to the basket, keeping them wrapped so they stay soft and warm while you finish the rest.
• Repeat the same rolling and cooking process with the remaining dough balls.

Video

Notes

• Yields: This recipe yields 10 lavash, each approximately 9 to 10 inches in diameter. The nutritional values below are per piece.
• Storage: Bring the leftover bread to room temperature and store in an airtight container (or a Ziploc bag) for up to 4 days.
• Reheating: You can reheat in a low-heat oven (325°F) for 8-10 minutes, or until thoroughly warmed through. Or you can wrap it in a lightly wetted paper towel and microwave for 30 seconds. 
• A word on the yeast: I used instant rapid yeast as I find that it blooms faster but active dry yeast can also be used.
• This recipe was adapted from Betul Tunc’s cookbook Turkuaz Kitchen’s lavash recipe with minor changes.

Nutrition

Calories: 211kcal | Carbohydrates: 33g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 298mg | Potassium: 79mg | Fiber: 2g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 0.01mg | Calcium: 22mg | Iron: 2mg

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

Banana and Strawberry Smoothie Ingredients

You’ll need only four basic ingredients to make this banana strawberry smoothie recipe. I have listed all the ingredients in the recipe card below, but below are some helpful notes to make it your own.

Fresh strawberries: When they’re in season, I always go for fresh strawberries. They are naturally sweet, and I never feel the need to add extra sugar. If you’re making this in the off-season, frozen strawberries work too. Just be aware that your smoothie will be thicker, and you might need to add more milk to adjust the consistency.

Banana: Using a frozen banana gives this smoothie a creamy texture and chills it without needing ice. If you only have a fresh banana, that’s fine too. I usually go for a ripe, soft banana since it’s sweeter and helps avoid adding any sweeteners.

Yogurt: Any type of yogurt will work here. I usually use plain or vanilla yogurt that I make from plain yogurt. Plain Greek yogurt is a good option if you like a thicker smoothie, though you may need to add a little extra milk. For a dairy-free or vegan smoothie, plant-based yogurts like cashew or almond yogurt are great. Personally, I like cashew yogurt because it has a more neutral taste that doesn’t overpower the fruit.

Milk: You can use regular or any plant-based/dairy-free milk you have on hand. Almond milk, oat milk, or soy milk are all good choices and blend well with the other ingredients.

How To Make a Strawberry Banana Smoothie with Yogurt?

Making this smoothie is as simple as it gets. It comes together in just a few minutes, and cleanup is minimal—perfect for busy mornings or a quick afternoon pick-me-up.

Grab your blender: If you have a high-powered blender like a Vitamix, this is a great time to use it. That said, a standard blender will work just fine for this banana and strawberry smoothie.

Add ingredients: For best results, start with the softer ingredients. Add your liquids and softer ingredients, meaning your yogurt, milk, and fresh strawberries (and of course any of the optional add-ins, if using). Then top it with the frozen banana. This layering helps the blades move freely without getting stuck and blend everything more easily. This is especially helpful if you do not have a high-powered blender because “the vortex” that the softer ingredients create helps break the fruit more efficiently without overworking your blender.

Blend: Start on a low speed to help break down the fruit gradually and avoid splashes, then increase to high and blend until everything is thoroughly combined and smooth to your liking. If you like your smoothie thinner, add a splash more milk and blend again. 

Taste and adjust: Give it a quick taste. If you want more strawberry or banana flavor, feel free to toss in a little extra and blend again. Smoothies are wonderfully flexible, so make it your own according to your taste.

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More Smoothie Recipes:

It is no secret that smoothies are wonderful when you need a quick breakfast or snack. Over the years I have shared many smoothie recipes. Below are a few of my favorites. If you enjoyed this strawberry banana smoothie you might also like them.

• My go-to green smoothie 👉🏻 This Pineapple and Kale Smoothie is a green powerhouse. Similar to this strawberry banana recipe it is made without any added sugar.
• Favorite turmeric smoothie 👉🏻 I make this Turmeric Ginger Smoothie made with carrots, fresh ginger and fresh turmeric is sunshine in a glass.

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Strawberry Banana Smoothie with Yogurt Recipe

A quick and easy strawberry banana smoothie made with yogurt, milk, and no added sugar. Perfect for breakfast or a refreshing afternoon snack. Ready in just 5 minutes!

Course Smoothie

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 173kcal

Author Aysegul Sanford

Ingredients

• 2 cups fresh strawberries hulled and cut in half – 275 g
• ½ cup plain yogurt or vanilla yogurt or plant based yogurt
• ½ cup milk regular or plant-based milk
• 1 frozen banana sliced 125 g.

Optional Add ins:

• 1 tablespoon chia seeds
• 1 tablespoon hemp seeds
• ½ teaspoon vanilla extract

Instructions

• Place strawberries, yogurt, milk, and frozen banana slices in a blender.
• Start blending at low speed and then up the speed and blend until smooth.
• Serve right away.

Notes

• Yields: This recipe makes about ~ 2 cups of smoothie, ideal for 2 adult servings. The nutritional values below do not include calories from optional add-ins.
• Storage: Place leftovers in an airtight container or jar and keep in the fridge for up to 2 days. Be sure to shake well before serving.
• Freezing: For longer storage, you can freeze it in a freezer-safe container or popsicle molds for up to 1 month.

Nutrition

Calories: 173kcal | Carbohydrates: 30g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 53mg | Potassium: 618mg | Fiber: 4g | Sugar: 20g | Vitamin A: 215IU | Vitamin C: 90mg | Calcium: 175mg | Iron: 1mg

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