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

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

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

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

Ingredients You’ll Need for a Smoked Salmon Board

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

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

Smoked Salmon

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

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

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

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

Fresh Produce & Vegetables

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

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

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

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

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

Cheese & Eggs

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

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

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

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

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

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

Pickled & Briny Add-Ons

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

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

Breads & Crackers

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

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

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

Drinks & Wine Pairings (Optional)

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

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

How to Assemble a Smoked Salmon Platter

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

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

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

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

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

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

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

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

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

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

Make-Ahead Instructions and Storing Leftovers

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

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

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

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

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

When I think about Thanksgiving, my mind immediately goes to the turkey, all the cozy vegetable sides, and of course, the pies. What we do not often think about is having something on the lighter side.

I first made this fall fruit salad a few years ago for a big family gathering where we had both kids and older relatives at the table. 

The pies still stole the show, but a few people quietly thanked me for having an option that felt a little lighter without taking away from the holiday spirit. I especially love it because:

• It uses a mix of everyday fall fruit like apples, pears, oranges, and pomegranates that you probably have on hand.
• The maple-citrus dressing comes together quickly and helps keep the apples and pears from browning.

Yes, there is a bit of chopping, but once everything is in the bowl, it adds something fresh to all the richer dishes on the table.

Ingredients You’ll Need

You’ll need two sets of ingredients for this festive fruit salad recipe: Mostly fall fruits for the salad and just a few basic ingredients for the dressing.

You can find the full ingredient list in the recipe card, and below are some notes from my recipe testing. 

Fruit Salad Ingredients

Apples: You can easily make this fall fruit salad with one variety of apples, but if you have it, combining two types, like Gala or Honeycrisp with Fuji, gives a way better balance of sweetness and texture. If you prefer a little tartness, you can also mix in one Granny Smith apple. There are no strict rules here, just pick apples that are firm and not overly ripe.

Pears: The same principle goes for pears as well. Bartlet and Anjou are my favorites, but any type would work. When shopping, choose pears that are ripe but still firm so they hold their shape in the salad. 

Grapes: I’m using seedless green grapes for their sweet-tart flavor, but red grapes would work as well. Go with whichever you like best, but I recommend choosing seedless grapes for the best texture in the salad. I like to cut them in half, but if they are too large, you can quarter them as well.

Oranges: Any type of oranges, Navel, Cara Cara, or even Blood Oranges would work beautifully in this autumn fruit salad recipe. You can cut them into small cubes or section them if you have a few extra minutes.

If you need a shortcut, you can also use canned mandarin oranges, but keep in mind that most brands have added sugars, so your Thanksgiving fruit salad will be sweeter. Regardless, if you go down that route, be sure to drain them well.

Kiwi: Look for kiwi that is a little soft when you press it, soft enough to be sweet, but not mushy.

Pomegranate seeds: I love adding pomegranate to this salad because it feels so festive and adds a bright, tart flavor. You can certainly de-seed it yourself, but nowadays, stores sell fresh arils ready to use, which is definitely a good time saver.

If you do not have pomegranate seeds or prefer an alternative, dried cranberries are a good substitute. The dried fruit would give a welcome chewiness and a bit more sweetness to the overall recipe.

Pecans: This is my secret ingredient. The salad tasted good the first time I tried it without pecans, but once I added them, it completely transformed the dish, taking it to a whole other level. They add the best crunch. Walnuts could work too, but pecans are my favorite here.

If you prefer a nut-free option, you can omit it or use pumpkin seeds instead.

Dressing Ingredients

The dressing for this salad is light and simple, and the best part is that it comes together in less than a minute. You will need:

Maple syrup: You can use either maple syrup or honey in this dressing. I also recommend adjusting the amount based on how sweet your fruit is. If your fruit is very sweet, you may want a little less, and vice versa.

Orange juice: I use freshly squeezed orange juice because it not only flavors the salad but also helps keep the apples and pears from browning with its acidity. You could also use store-bought orange juice, just make sure to choose one without added sugars since both the fruit and maple syrup are already plenty sweet.

Ground cinnamon: I’m using it here because it complements the fall fruits very well, but you can also use apple pie spice or pumpkin pie spice if you prefer a slightly different fall flavor.

How to Make Fruit Salad For Thanksgiving

When I first tested this recipe, I chopped all the fruit, set it in a bowl, and then mixed the dressing. The apples and pears started browning right away, which wasn’t ideal.

What worked so much better was starting with the dressing in a large bowl, then adding the fruit as I cut it. The acid in the orange juice helps slow browning and keeps everything looking fresh. So, grab a big bowl and follow along.

Step 1 – Make the dressing: Add the maple syrup, orange zest, orange juice, vanilla extract, and cinnamon to a large salad bowl, whisking until well combined.

Step 2 – Prep and add the fruit: Once the dressing is ready, start chopping the fruit. I like to start with apples and pears first so I can ensure they interact with the acid in the bowl, which slows browning. From there, you can continue with kiwi, pomegranate seeds, oranges, and grapes.

Gently toss all your fruit to coat it with the dressing.

Step 3 – Add the pecans and garnish: Right before serving, add the pecans to keep them crisp. If you want to add a little color and freshness, add a handful of torn fresh mint leaves. Give everything one last gentle toss, and it’s ready to serve.

Make-Ahead, Storage & Serving Tips

While this Thanksgiving fruit salad is always best the day it’s made, you can also prepare it in advance if you coat the fruit well with the citrus dressing. Here’s how to make it ahead, store it, and serve it so it still tastes fresh:

Make ahead: You can prepare this fruit salad 2-3 days in advance, which is especially helpful for busy holiday cooking. Just be sure your apples and pears are well coated in the citrus dressing, as the orange juice helps prevent them from browning. I also keep the pecans separate until right before serving so they don’t get soggy.

Storage: You can store leftovers in an airtight container in the refrigerator. It will taste its best within the first 2-3 days. If the fruit looks a little soft after it’s been in the fridge, a squeeze of fresh orange juice or lemon juice, or a small drizzle of maple syrup or honey, brightens it back up.

Freezing: I do not recommend freezing fruit salad. The fruit becomes mushy once thawed and loses its fresh texture.

Expert Tips for Perfect Fruit Salad for Your Thanksgiving Table

Slightly ripened fruit works best: When shopping for this recipe, take a few minutes to pick fruit that’s ripe but not overly soft. You want that sweet-juicy moment when you bite in, without the fruit turning mushy once everything is mixed.

Coat apples and pears in citrus right away: Apples and pears oxidize quickly, so I always mix the orange dressing in the bottom of the bowl first, then add the apples and pears. The citrus coats the fruit the moment it goes in, keeping it fresh.

Cut the fruit into equal sizes: Aim for roughly ½-inch bite-sized pieces so the salad feels balanced and you get a little bit of everything in each bite.

Add pecans right before serving: Pecans soften if they sit in the dressing too long, so add them in at the end. If you have a few extra minutes and want to take this fall fruit salad recipe up a notch, toast your pecans in a dry pan for a few minutes to bring out more of their earthy flavors.

Use a mix of seasonal colors and textures: It’s optional, but I really encourage you to play with different varieties of fruit. For example, instead of sticking to one type of orange, try using both a Navel and a Cara Cara. You can do the same with apples and pears. It gives the salad a nicer mix of textures and a little more interest in every bite.

Chill before serving: Refrigerating the salad for 10-15 minutes before serving is optional, but it makes this fruit salad even more refreshing.

Serve in small jars: When I make this for Thanksgiving or Friendsgiving, I like to spoon it into little jars, almost like jam jars. It makes it easier because it is already portioned out. Plus, your guests won’t have to worry about it getting lost on a crowded plate.

What to Serve It With

This autumn fruit salad is versatile and pairs well with so many things, whether you’re serving it to kids, having it for breakfast, or adding it to a holiday spread. Here are a few ideas:

• If you’re serving this to kids, you can add my Fruit Dip Recipe on the side. It makes the salad feel more like a treat and is always a favorite with little ones.
• You can also spoon some fruit salad over a bowl of  Vanilla Yogurt for a quick breakfast or snack. 
• And if you want to take things up a notch for the holidays, serve the fruit salad with a dollop of my light and airy Maple Whipped Cream. It adds just the right touch of sweetness, making the whole dish feel extra special.

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Other Fruit Salads You Might Like

If you enjoyed this Thanksgiving fruit salad, here are a few more fresh and delicious fruit salads I think you’ll love:

• If you want something light to enjoy in the mornings, my Breakfast Fruit Salad is a simple recipe you can also make ahead. It’s easy to make and perfect for quick breakfasts or weekend brunch.
• For something more festive, my Christmas Fruit Salad includes a mix of seasonal fruit tossed in a similar maple-citrus dressing. It’s a great way to add a pop of festive color to your Christmas celebrations.

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Thanksgiving Fruit Salad Recipe

A crowd pleaser, this Thanksgiving Fruit Salad is a lighter addition to your dessert lineup made with fall fruits like apples, pears, oranges, and pomegranate arils. No cooking required and comes together quickly.

Course Vegan side dish

Cuisine American Vegan

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 208kcal

Author Aysegul Sanford

Ingredients

For the dressing:

• 2 tablespoons maple syrup or honey
• 1 teaspoon orange zest
• ½ cup orange juice freshly squeezed
• ½ teaspoon vanilla extract
• ⅛ teaspoon ground cinnamon or apple spice

For the fruit:

• 2 medium apples cut into cubes ~ 3 cups
• 2 medium pears cut into cubes ~ 3 cups
• 1 cup seedless green grapes cut in half
• 1 cup pomegranate arils
• 2 oranges cut into small pieces ~ 2 cups
• 1 kiwi cut into cubes ~ ½ cup
• 1 cup pecans or walnuts

Optional Garnish:

• A handful of fresh mint leaves torn

Instructions

• To make the dressing, mix together maple syrup, orange zest, orange juice, vanilla extract, and cinnamon in a large bowl until combined.
• Add in the cubed apples and pears to the bowl and give it a quick toss to ensure they are coated with the dressing (aka the acid in the orange juice) to prevent browning.
• Then add in the grapes, pomegranate arils, oranges, and kiwi to the bowl. Toss to combine.
• When ready to serve, add the pecans and toss. If using, garnish with fresh mint leaves and serve.

Notes

• Yields: This recipe yields about 8-9 cups of fruit salad, ideal for 8 servings. The nutritional values below are per serving.
• Make Ahead: You can make this recipe a day (or two) in advance. Just follow the recipe as written (except adding the pecans and mint garnish), place in an airtight container, and store it in the fridge. When ready to serve, transfer it to a serving platter and garnish with pecans and fresh mint leaves, if using.

Nutrition

Calories: 208kcal | Carbohydrates: 33g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 3mg | Potassium: 361mg | Fiber: 6g | Sugar: 24g | Vitamin A: 171IU | Vitamin C: 41mg | Calcium: 44mg | Iron: 1mg

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.

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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

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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Photos by Tanya Pilgrim.

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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

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

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

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

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

Kale and Apple Slaw Ingredients 

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

For the Dressing

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

Below are a couple of notes from my recipe testing:

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

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

For The Slaw

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

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

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

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

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

How to Make Kale Apple Slaw

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

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

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

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

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

How To Make Ahead and Store?

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

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

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

What to Serve with Apple Kale Slaw

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

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

FAQs

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Other Kale Recipes You Might Like:

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

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

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Kale Apple Slaw Recipe

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

Course Salad

Cuisine American Vegan

Diet Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 407kcal

Author Aysegul Sanford

Ingredients

For The Maple Dijon Vinaigrette

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

For The Kale Apple Slaw

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

Instructions

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

Video

Notes

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

Nutrition

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

What is Shepherd Salad?

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

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

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

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

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

Simple Ingredients You’ll Need 

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Storing Leftovers & Making Ahead

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

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

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

Delicious Ways to Serve Turkish Shepherd Salad:

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

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

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Turkish Shepherd Salad Recipe

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

Course Side Dish – Salad

Cuisine Turkish Cuisine

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 119kcal

Author Aysegul Sanford

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

FAQ’s

Other Turkish Salads You Might Like:

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

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

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

What Is Turkish Ezme?

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

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

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

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

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

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

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

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

Ingredients You’ll Need & Why They Matter

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Optional Add Ins:

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

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

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

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

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

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

How to Make Turkish Ezme?

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

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

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

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

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

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

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

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

Make Ahead and Storage Tips

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

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

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

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

Expert Tips from My Turkish Kitchen

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

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

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

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

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

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

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

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

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

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Turkish Ezme Recipe

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

Course Side Dish – Salad

Cuisine Mediterranean

Diet Vegan

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 73kcal

Author Aysegul Sanford

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

FAQ’s

Other Turkish Salads You Might Like:

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

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

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

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.

FAQs

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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

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

Whether you’re cooking on the grill, in the oven, or on the stovetop, this versatile marinade transforms everyday chicken breasts (or thighs) into a flavorful, crowd-pleasing meal. Plus, it’s easy to make ahead, perfect for meal prep, and freezer-friendly, making it ideal for busy weeknights or laid-back weekend BBQs.

Key Ingredients for Balsamic Marinade for Chicken

You can find the full list of ingredients for this balsamic vinegar chicken marinade in the recipe card. Below are a few helpful notes to help you make it your own.

Balsamic vinegar: When choosing a balsamic vinegar, follow your taste buds and your budget. 

You can use a traditional, aged balsamic from Modena for deeper sweetness and complexity, or a more affordable condiment-grade balsamic vinegar. Both will work beautifully to add that sweet-tangy depth to your chicken.

I would not recommend substituting store-bought balsamic glaze here, as it is already sweet and thickened. As a result, it won’t work the same way in the marinade.

Olive oil: I recommend using a high-quality extra-virgin olive oil here. Its smooth flavor perfectly balances the tangy balsamic vinegar and creamy Dijon mustard, helping the marinade coat the chicken evenly and soak up all those delicious flavors.

Sweetener: While I used honey, other liquid sweeteners such as maple syrup and agave can also be used. If you prefer to use brown sugar instead, be sure to stir it thoroughly so that no grainy sugar particles are left behind.

Garlic: I find that fresh garlic cloves make this recipe shine, but for a milder flavor, you can use ½ teaspoon garlic powder (equivalent to 2 cloves of fresh garlic).

Fresh Herbs: I think chopped fresh thyme pairs beautifully with the tangy-sweet flavors in this balsamic vinaigrette marinade, but if you don’t have fresh thyme, use half the amount of dried thyme instead. 

Alternatively, a robust Italian seasoning blend or other fresh (or dried herbs) like rosemary and oregano would also work well in this recipe.

Chicken: While I used skinless and boneless chicken breasts, you can also use skinless and boneless chicken thighs. 

How To Make Balsamic Chicken Marinade?

Making this balsamic vinegar marinade for chicken is easy and quick (in fact, the base is very similar to my versatile Lemon Balsamic Salad Dressing). Here are the steps:

Step 1 – Mix the Ingredients: Use a container large enough to comfortably hold two pounds of chicken, ideally one with a tight-fitting lid. 

Place the balsamic vinegar, olive oil, honey, Dijon mustard, minced garlic, thyme, salt, and pepper in the container and whisk until thoroughly combined.

Alternatively, you can use a heavy-duty resealable bag, such as a Ziplock bag (for easy cleanup), and pour marinade over the meat. This is especially ideal if you are making it in larger quantities.

Step 2 – Add the chicken: Place the chicken in the marinade, making sure each piece is fully coated. Cover tightly with the lid and refrigerate.

Step 3 – Let time do the rest: Marinate the chicken in the fridge for at least 30 minutes or, if you have the time, overnight for maximum flavor.

How To Cook Balsamic Marinated Chicken?

What makes this balsamic vinegar-marinated chicken so versatile is that you can cook it in any way you like. During the summer months, I love to fire up the grill, while in cooler weather, I let the oven do the heavy lifting. And when I’m short on time, cooking them quickly on the stovetop makes for an easy and delicious lunch. Here’s how you can do it:

On The Grill:

This is by far my favorite way to cook chicken marinated in balsamic vinegar—the high heat seals in the juices and creates those beautiful charred grill marks. Here’s how I do it:

Step 1 – Prepare the grill: Preheat your grill to medium-high heat (about 425–450°F). Clean the grill grates to ensure there’s no residue from previous grilling sessions. Use a pad of oiled paper towels to thoroughly oil the grates to prevent the chicken from sticking.

Step 2 – Remove the chicken: Take the chicken out of the marinade, letting any excess drip off. This is an important step, as too much marinade can cause flare-ups on the grill.

Step 3 – Grill: Place the chicken breasts on the hot grill and close the lid. Grill for about 6 to 8 minutes per side. A good way to tell when it is time to flip is to gently lift the chicken. If it releases easily from the grill, it is ready to flip. If it is sticking, give it another minute or two. It will release naturally once it is properly seared. 

Please note that the timing may vary depending on the thickness of your chicken. Check for doneness by inserting a digital thermometer in the thickest part of the chicken—it should read 165°F.

Step 4 – Rest & Serve: Loosely tent the grilled balsamic-marinated chicken with foil and let it rest for 5–7 minutes, allowing the juices to redistribute before serving.

In The Oven:

When I’m after a more hands-off approach, I let the oven do most of the work for me. Below are the steps:

Step 1 – Preheat the oven: My go-to oven temperature for baking chicken is 425°F (218 °C). I find that any lower, and it takes longer; plus, caramelization happens better at this hotter temperature.

Grab a baking sheet and line it with parchment paper. This helps with cleanup later, but if you prefer a more caramelized, slightly sticky exterior, you can skip using it.

Step 2 – Arrange: Place the chicken breasts on the sheet pan. Just like with the grilling method, it is important to let any excess marinade drip off first. Otherwise, it will steam instead of roast, and you will miss out on that beautiful caramelized crust.

Step 3 – Roast: Let the oven do its magic for 20 to 22 minutes, keeping in mind that the exact timing will depend on the thickness of your chicken pieces. Rotate the pan halfway through for even roasting.

Again, the best way to check for doneness is by inserting a digital thermometer into the thickest part of the chicken and ensuring that it registers 165°F (74°C).

Step 4 – Rest & Serve: Remove from the oven, cover loosely with foil (or parchment paper) and let it rest 5-10 minutes before serving.

On The Stove Top:

I usually cook it on the stove when I am preparing my balsamic marinated chicken for lunch, to serve with a quick salad or rice on the side. Here’s how:

Step 1 – Heat your skillet: Heat 1 tablespoon of oil in a large (10–12 inch) skillet over medium-high heat. 

Step 2 – Add the chicken: Place the chicken breasts in the pan, making sure to (1) let the excess marinade drip off first and (2) avoid overcrowding the skillet. Giving the chicken enough space helps it sear and brown properly rather than steaming.

Step 3 – Cook: Let the chicken cook for 5 to 7 minutes on each side. Similar to the grilling method, if the chicken releases easily when you try to flip it, it is ready to be turned. If not, give it a few more minutes to develop a nice sear.

Use a digital thermometer to check doneness.

Step 4 – Rest and serve: Transfer the now-cooked chicken to a plate, cover with foil and let it rest for 5-10 minutes before serving.

How To Store, Freeze, and Thaw?

My favorite thing about this balsamic marinade recipe is that you can make a batch in minutes and have it ready to cook at a moment’s notice. 

It also freezes beautifully, making it perfect for those busy days when you need a quick and flavorful meal.

Storage and reheating: The leftover cooked or grilled balsamic-marinated chicken can be stored in an airtight container in the refrigerator for up to 3 days. You can reheat it in a low-temp oven (300 degrees F) for 10 minutes or until it is heated through, being careful not to overcook and dry it out.

Freezing: If you prefer to freeze, I recommend freezing the raw chicken in the marinade instead of cooking it first. Simply place the chicken and marinade in a freezer-safe bag or container, removing as much air as possible to help prevent any ice crystals from forming. It will keep well in the freezer for up to 3 months.

Thawing: Remove the frozen chicken and marinade from the freezer and let them thaw in the fridge overnight.

FAQs

Pairing Suggestions with Balsamic Chicken

Starches: Pair it with my Seasoned Quinoa for a light meal, or turn it into a feast with Yukon Gold Mashed Potatoes.

Salads: During the summer months, when I need something quick and easy to serve with grilled balsamic chicken, I usually go for my 5 Bean Salad or Greek Cucumber Salad.

Vegetables: If you’re after a low-carb dinner, serve your balsamic marinated chicken with a side of my Garlic and Butter Green Beans or Sauteed Asparagus.

Make it a dinner: Try my Grilled Caprese Chicken, where I use this marinade and then grill the chicken with sliced fresh mozzarella for an easy summer dinner.

Other Chicken Marinade Recipes You Might Like:

If you enjoyed this recipe, I think you might also:

• Enjoy my Yogurt Chicken Marinade. Similar to vinegar-based marinades, the lactic acid in yogurt gently tenderizes the meat, keeping it just as juicy and flavorful.
• Like my Mediterranean Chicken Marinade recipe, it embodies the characteristics of the Mediterranean diet with fresh lemon juice, olive oil, and fresh herbs. And you only need 15 minutes of marinating time for the most succulent chicken recipe.

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Photos by Tanya Pilgrim.

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Balsamic Chicken Marinade Recipe

This easy balsamic chicken marinade comes together in minutes using simple pantry staples. It’s perfect for grilling, baking, or pan-searing, and it leaves your chicken tender, juicy, and full of rich, tangy-sweet flavor.

Course Chicken

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Resting time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 426kcal

Author Aysegul Sanford

Ingredients

• ½ cup balsamic vinegar
• ¼ cup olive oil plus more for cooking and for grill grates
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 2 cloves minced garlic
• 1 teaspoon chopped fresh thyme or ½ teaspoon dried thyme
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 lbs boneless skinless chicken breasts 6-8 oz each / or thighs

Instructions

To Make The Marinade:

• In a large container with a lid, whisk together ½ cup balsamic vinegar, ¼ cup olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, 2 cloves of minced garlic, 1 teaspoon chopped thyme, 1 teaspoon Kosher salt, and ½ teaspoon black pepper until combined.
  
• Place the chicken in the container and ensure it is thoroughly coated with the marinade.
• Cover it with the lid and refrigerate for 30 minutes or overnight.
  
• When ready to cook, remove it from the fridge 10-15 minutes before you are prepared to cook.

To Cook on the Grill:

• Preheat a gas grill to medium-high heat (450°F/232°C). Clean grill grates and brush them with vegetable oil.
• Remove the chicken from the marinade, letting excess liquid drip off as much as possible, and place on the grill.
• Grill for 6-8 minutes per side (the timing would change depending on the thickness of your chicken breasts) or until the thickest part of a chicken breast registers 165°F (74°C) when inserted with a meat thermometer.
  
• Transfer the now cooked chicken onto a plate, cover with aluminum foil and let it rest for 5-7 minutes before serving.

To Cook in the Oven:

• Preheat the oven to 425°F/218°C. Line a sheet pan with parchment paper and set it aside.
• Place the chicken breasts on the sheet pan and bake for 20-22 minutes, or until the internal temperature reaches 165°F / 74°C.
• Remove from the oven and onto a plate. Cover with aluminum foil and let them rest for 5 minutes before slicing and/or serving.

To Cook on the Stove:

• Heat 1 tablespoon of olive oil in a large skillet (10 or 12-inch cast iron skillet or a skillet grill is ideal) over medium-high heat.
• When it is simmering hot, place the chicken breasts in the skillet, making sure not to overcrowd the pan.
• Cook, turning once until they are fully cooked, 12-15 minutes, or until a digital thermometer inserted in the center of a breast registers 165°F /74°C.
• Remove the chicken breasts from the skillet and onto a plate; cover with aluminum foil and let it rest for 5-10 minutes before serving.

Notes

• Yields: This recipe makes about ¾ cups of balsamic vinegar chicken marinade, enough for marinating 2 pounds of chicken which is good for 4 servings. The nutritional values listed below are per serving.
• Let the excess marinade drip off: Regardless of the cooking method you are using, take the time to let the excess marinade drip off before cooking. This is an essential step for achieving perfectly cooked and lightly caramelized balsamic chicken, rather than burned or steamed chicken.
• Storage and Reheating: Leftover cooked or grilled chicken can be stored in an airtight container in the fridge for up to 3 days. Reheat in a low-heat oven (300°F / 149°C) for 10 minutes or so until it is warmed to your liking.
• Freezing & Thawing: You can freeze raw chicken in marinade in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before cooking.

Nutrition

Calories: 426kcal | Carbohydrates: 10g | Protein: 48g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 866mg | Potassium: 889mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 70IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg

Inspired by my Turkish roots and my mom’s love for bold, homemade flavors, this marinade is truly foolproof. No more bottled dressings or long waits needed. Just real, simple ingredients that deliver mouthwatering results with minimal effort. 

Whether you’re firing up the grill, roasting in the oven, or searing on the stovetop, my marinade for Mediterranean chicken guarantees tender, delicious chicken that’s perfect for meal prep or a fast, flavorful dinner.

Key Ingredients – Building Blocks of Flavor

The beauty of this chicken marinade is that it is made with everyday ingredients you likely already have in your pantry. You can find the complete list of ingredients in the recipe card below. Below are some helpful ingredient notes.

Olive Oil: I recommend using extra-virgin olive oil, which is the purest and least processed type of olive oil. Look for a brand that offers fruity flavors with balanced bitterness and a slight peppery finish.

Lemon zest: The zest of a lemon is essential for delivering the distinctive lemony flavors that Mediterranean chicken marinade recipes are known for. Keep in mind that zesting the lemon is much easier before juicing it, so zest first, then juice.

Fresh lemon juice: No bottled supermarket juice here. Take the time to juice fresh lemons as freshness is key to a bright, zesty flavor.

Garlic: For the most potent flavor, I recommend using 3 minced fresh garlic cloves. For a milder garlic flavor, feel free to use garlic powder.

Mustard: I prefer Dijon mustard for its smooth tanginess, which brings the marinade together beautifully. However, grainy mustard can also be a great choice, adding a bit of texture and richness.

Fresh herbs: For the most authentic Mediterranean chicken marinade, I used fresh oregano, chopped just before adding it to the mix. Fresh rosemary, thyme, or even parsley (for a milder flavor) also work well in this recipe. If you’re using dried herbs instead, they’re more concentrated, so use about half the amount of fresh to avoid overpowering the marinade.

Seasoning: While I used basic salt and pepper for seasoning my marinade, you can use your favorite seasoning blends or spices from your cabinet. I particularly like my Mediterranean spice blend, also known as Baharat Spice Mix, for its continuation of Mediterranean flavors.

Chicken: I tested this recipe both with skinless and boneless chicken breasts and thighs, and they both worked beautifully. However, I think this is an all-purpose chicken marinade that would work with any cut of chicken.

How to Make Mediterranean Chicken Marinade?

Making this chicken marinade is quick and easy (in fact, the base is very similar to my versatile Mediterranean Salad Dressing). While the steps are pretty straightforward, there are a few things to keep in mind. Below are the steps to follow:

Step 1 – Mix the Ingredients: Grab a large container with a tight-fitting lid (big enough to hold 2 pounds of chicken). 

Combine the olive oil, lemon zest, lemon juice, minced garlic, Dijon mustard, oregano, and a good pinch of salt and pepper. Whisk until everything is combined.

Alternatively, you can use a heavy-duty resealable ziplock bag, which makes cleanup easy and is especially handy if you’re doubling or tripling the marinade.

Step 2 – Add the chicken: Place the chicken breasts in the marinade, making sure each piece is fully coated. Cover tightly with the lid.

Step 3 – Let it rest: Let the chicken marinate on the kitchen counter for 15 to 30 minutes.

How to Cook Mediterranean Marinated Chicken?

In addition to being a quick marinade that only needs 15 minutes, you can cook your Mediterranean marinated chicken any way you like. While grilling is my favorite method for this chicken recipe, I also love roasting it in the oven for a hands-off approach. And when I need a quick sear, I turn to the stovetop. 

Below, you’ll find my tips and how I use each cooking method.

On The Grill:

This is one of my favorite grilled chicken marinade recipes because as soon as the chicken hits the hot grill, the tangy juices lock in the flavors, and you get those beautiful grill marks. Here’s how I do it:

Step 1 – Heat Up the Grill: Start by preheating your grill to a medium-high heat about 425–450°F (218-232 °C). Give the grates a good scrub to remove any lingering bits from past cooks, then lightly oil them with a paper towel pad dipped in oil. This keeps the chicken from sticking and makes for easy flipping.

Step 2 – Prep the Chicken: Take the marinated Mediterranean chicken out of the marinade, letting any extra drip off. Too much marinade can cause flare-ups or uneven cooking, so this step is worth taking the extra time to do it right.

Step 3 – Grill Away: Place the chicken on the hot grill and close the lid. Grill for 6 to 8 minutes per side. You’ll know it’s ready to flip when it naturally releases from the grill. If it sticks, give it another minute. Patience here pays off! 

Use a digital thermometer to check for doneness; you’re aiming for 165°F (74°C) in the thickest part.

Step 4 – Rest and Enjoy: Once the chicken is grilled, transfer it to a platter, cover it loosely with foil, and let it rest for 5–7 minutes. This brief pause allows the juices to settle back into the meat, ensuring every bite is juicy and full of Mediterranean flavor.

In the Oven:

When I’m in the mood for a more hands-off approach, I let the oven do all the work.

Oven-roasting helps lock in moisture and ensures the meat cooks through gently and evenly, which is something you don’t always get with quicker, high-heat methods.

Step 1 – Preheat the Oven: Heat your oven to 425°F (218°C). This temperature is ideal for roasting chicken because it cooks quickly, helping the chicken stay juicy and flavorful. Line a baking sheet with parchment paper for easy cleanup, or skip the parchment if you prefer a slightly crispier exterior.

Step 2 – Arrange the Chicken: Place the chicken breasts on the sheet pan, making sure to let any excess marinade drip off first. This prevents the chicken from steaming and helps it roast to a golden perfection.

Step 3 – Roast: Bake the chicken for 20 to 22 minutes, rotating the pan halfway through for even cooking. Keep in mind that the exact timing will depend on the thickness of your chicken. Check for doneness with a meat thermometer. It should register 165°F (74°C) when inserted in the thickest part of a chicken breast.

Step 4 – Rest and Serve: Remove the chicken from the oven, cover loosely with foil (or parchment paper), and let it rest for 5-10 minutes before slicing and serving.

On the Stovetop:

I often turn to the stovetop when I want to get a quick sear for lunch or an easy dinner. 

Step 1 – Heat Your Skillet: In a large skillet (10–12 inch), heat 1 tablespoon of olive oil over medium-high heat. You can also use a cast iron skillet if you prefer.
Pro Tip: Wait until the oil is shimmering hot before adding the chicken—this ensures a flavorful sear and prevents the chicken from sticking.

Step 2 – Add the Chicken: Place the marinated chicken breasts into the pan, shaking off any excess marinade first. Avoid overcrowding the pan to give the chicken space to sear properly.

Step 3 – Cook: Let the chicken cook for about 5 to 7 minutes on each side. If the chicken releases easily when you try to flip it, it’s ready; otherwise, let it cook a bit longer to develop that beautiful crust. Use a digital thermometer to check that the thickest part of the chicken reaches 165°F (74°C).

Step 4 – Rest and Serve: Transfer the cooked chicken to a plate, cover it with foil, and let it rest for 5-10 minutes to allow the juices to redistribute.

Storage and Freezing Tips

Storage and reheating: You can store leftover cooked chicken in an airtight container in the fridge for up to 3 days. Reheat in a low-heat oven (300°F/149 °C) for 5-10 minutes, or until warmed to your liking.

Freezing: While freezing does slow down the effects of the acidic lemon in the marinade, it doesn’t completely stop it. As a result, when the chicken is thawed and cooked, it can end up rubbery and mushy. For that reason, I don’t recommend freezing the raw chicken in the marinade.

What to Serve with Mediterranean Chicken?

What I love most about this recipe is its versatility, transforming your marinated Mediterranean chicken into an impressive feast with endless pairing options to suit any crowd. Here are a few of my favorite ways to round out the meal:

• Salads: Keep things fresh and light with salads that highlight Mediterranean flavors. My creamy yogurt cucumber salad or Greek salad are both low-carb, crisp, and refreshing recipes that pair perfectly with this chicken. If you’re after a vibrant splash of color, my Red Cabbage and Carrot Slaw adds a satisfying crunch and a pop of color.
• Pilafs: For a more substantial meal or to incorporate into your weekly meal prep, pair your chicken with Mediterranean classics like my Bulgur Wheat Pilaf or Mediterranean Rice with Vermicelli. These cozy sides bring a warm, hearty balance to the lemony chicken.
• Pasta: Looking for a comforting plate? Slice your chicken and serve it over or alongside my Garlic Butter Spaghetti or Lemon Ricotta Spinach Pasta for a delicious, easy-to-make dinner.
• Sauce: Add an extra layer of Mediterranean flavor with classic sauces like my Tzatziki sauce or yoghurt tahini sauce. They’re creamy, cooling, and the perfect finish for this juicy chicken.

FAQs

Other Chicken Marinade Recipes You Might Also Like

• If you prefer a yogurt-based marinade that still captures those Mediterranean flavors, try my Yogurt Chicken Marinade. It’s creamy and packed with herbs.
• For a more robust, vinegar-forward flavor, my Balsamic Vinegar Chicken Marinade is a fantastic option with its sweet and tangy notes.

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Photos by Tanya Pilgrim

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Mediterranean Chicken Marinade Recipe

This Mediterranean Chicken Marinade is a quick 15-minute marinade that infuses chicken with fresh, vibrant flavors. Made with basic ingredients, this foolproof recipe guarantees juicy, flavorful chicken that can be cooked on the grill, in the oven, or on the stovetop.

Course Chicken Recipes

Cuisine Mediterranean

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Marinading Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 430kcal

Author Aysegul Sanford

Ingredients

• ⅓ cup olive oil
• 1 teaspoon lemon zest
• ⅓ cup lemon juice
• 3 cloves garlic minced
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh oregano chopped or 2 tsp dried plus more as garnish
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 2 lbs chicken breasts boneless & skinless (6-8 oz each) or chicken thighs

Instructions

To make the marinade:

• In a large bowl, whisk together ⅓ cup olive oil, 1 teaspoon lemon zest, ⅓ cup lemon juice, 3 cloves of minced garlic, 1 teaspoon Dijon mustard, 1 tablespoon chopped fresh oregano (or 2 teaspoons dried), 1 teaspoon kosher salt, and ½ teaspoon black pepper until fully combined.
  
• Add the chicken into the bowl, making sure it’s fully coated with the marinade.
  
• Cover with the lid and refrigerate for 15 minutes or up to 30 minutes.

To Cook on the Grill:

• Preheat a gas grill to medium-high heat (about 450°F/232 °C). Clean grill grates and brush lightly with oil.
• Remove chicken from the marinade, letting excess drip off, and place on the grill.
• Grill for 6-8 minutes per side, or until a digital thermometer inserted into the thickest part registers 165°F (74°C)
• Transfer the now-cooked chicken to a plate, cover with aluminum foil, and let rest for 5-7 minutes before serving.
  

To Cook in the Oven:

• Preheat oven to 425°F/218°C. Line a sheet pan with parchment paper.
• Place chicken breasts on the prepared sheet pan. Bake for 20-22 minutes, or until a digital thermometer registers 165°F (74°C)
• Transfer the cooked chicken to a plate, cover it with aluminum foil, and let it rest for 5 minutes before slicing and serving.

To Cook on the Stove:

• Heat 1 tablespoon of olive oil in a large skillet (10- or 12-inch cast-iron skillet or grill pan) over medium-high heat.
• Once the oil is hot and shimmering, place chicken breasts in the skillet, making sure not to overcrowd the pan. You may have to cook them in batches.
• Cook, turning once, for 12-15 minutes, or until a digital thermometer inserted into the thickest part of the breast registers 165°F (74°C)
• Transfer the cooked chicken to a plate, cover it with aluminum foil, and let it rest for 5-10 minutes before serving.

Notes

• Yields: This recipe makes about ⅔ cup of marinade, enough for 2 pounds of chicken breasts, which is ideal for 4 servings. The nutritional information below is calculated per serving.
• Drip off the excess marinade: Take a moment to let any extra marinade drip off before cooking. This is especially important if you’re grilling to prevent flare-ups.
• Storage: Cooked marinated chicken can be stored in the fridge for up to 3 days. You can reheat it in a low-heat oven (300°F/ 149 °C) for 5-10 minutes or until it is warmed through.
• Freezing: I do not recommend freezing raw chicken in this marinade. The acid in the lemon juice will continue to break down the chicken (similar to ceviche), leading to a rubbery texture when cooked.

Nutrition

Calories: 430kcal | Carbohydrates: 3g | Protein: 49g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 860mg | Potassium: 891mg | Fiber: 1g | Sugar: 1g | Vitamin A: 93IU | Vitamin C: 12mg | Calcium: 40mg | Iron: 2mg

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.

FAQs

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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

How to Make Red Cabbage Slaw?

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

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

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

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

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

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

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

What to Serve It With?

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

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

Similar Salad Recipes You Might Like:

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

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

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Photos by Tanya Pilgrim.

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Red Cabbage Slaw Recipe

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

Course Vegan side dish

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15 minutes minutes

Resting time (otpional) 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 98kcal

Author Aysegul Sanford

Ingredients

For The Coleslaw

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

For The Dressing

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

Instructions

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

Video

Notes

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

Nutrition

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

How to Make Schug Sauce?

This shug sauce recipe comes together quickly in a food processor and keeps well in the fridge or freezer. Let’s walk through it step-by-step.

1. Gather your ingredients: You’ll find the complete list of skhug ingredients in the recipe card below. Below are a few helpful notes:
   • Peppers: I like to use a combination of green peppers like jalapenos and serranos—together they add a layered, more complex heat and flavor to the sauce. However, if you only have one type on hand, either pepper will still give you a delicious result.
   • Fresh Herbs: While schug is often called a spicy cilantro sauce, I find that a mix of fresh parsley and cilantro gives it a more balanced, herbaceous flavor. That said, if cilantro isn’t your thing, feel free to use an equal amount of fresh parsley instead.
   • Optional Add-Ins: Depending on the region, some schug recipes include extra spices for added complexity. You can try adding a pinch of ground cardamom, caraway seeds, or a small amount of red pepper flakes if you want to bump up the heat even more.

2. Pulse the peppers: Add the seeded jalapeno and serrano peppers to your food processor. Pulse about 10 times, scraping the sides halfway through to ensure even chopping.

3. Add the herbs and spices: Toss in the cilantro, parsley, garlic, ground cumin, ground coriander, lemon juice, lemon zest, salt, and pepper. Blend until you get a coarse, pesto-like texture, stopping to scrape the sides as needed.

4. Drizzle in the olive oil: With the processor running, slowly pour in the olive oil. You want the texture to be saucy but still textured.
5. Taste and adjust: Give your green schug sauce a taste and tweak the salt, lemon juice, or spice to your liking.
6. Store or freeze: Transfer to an airtight container and refrigerate for up to 5 days. Or freeze in portions using ice cube trays for later use.

Expert Tips

• Keep the stems on: No need to pick off all the leaves—both cilantro and parsley stems are tender and full of flavor. They blend right in and actually add to the sauce’s vibrant, herbaceous taste.
• Texture: Stop blending once you reach a pesto-like texture—overprocessing it can turn it into an herb puree.
• Using mortar and pestle: While the food processor is a great time-saver, if you’ve got a little extra time and a mortar and pestle, it’s worth trying the traditional way. Start by grinding whole spices, such as cumin and coriander. For even more flavor, you can toast them in a dry skillet for a minute until fragrant before grinding. Then add the garlic, lemon juice, lemon zest, and salt to create a flavorful paste. Next, add the fresh herbs and green chilies, pounding until you reach a chunky paste. Finally, slowly drizzle in the olive oil while mixing to bring everything together into a smooth, spoonable sauce.
• Wear gloves: Since this Israeli schug is made with hot peppers like jalapeños and serranos, it’s a good idea to wear gloves while handling them, especially if you’re sensitive to spice or tend to touch your face while cooking.
• Schug replacement: Wondering what to use instead of schug in a recipe? While the flavor profiles are quite different, you can use chimichurri, salsa verde, or even pesto as a substitute in a pinch.

Serving Suggestions

One of the best things about this spicy schug is its versatility. It can totally transform a simple dish into something exciting and flavorful. If you’re wondering where to start, here are a few of my favorite ways to use it— any place you’d typically use a punchy green sauce, schug fits right in.

• Grain Bowls: I love spooning this Yemenite hot sauce over my Homemade CAVA Bowl—it adds a zesty flavor that ties everything together. It’s even better when paired with other Middle Eastern condiments like Harissa and Tzatziki.
• Hummus: Whether you’re making a classic batch or going with something a little different, like Roasted Carrot Hummus, the spicy kick and fresh herbs swirled right in add an extra layer of flavor. Serve it with some warm Pita Bread on the side, and you’ve got a snack that everyone will love.
• Meat Dishes: Schug pairs beautifully with richly seasoned dishes from the Mediterranean and the Middle East. It’s especially good with Shish Tawook, Beef Shawarma, or Grilled Harissa Chicken—adding a fresh, spicy contrast that lifts all those bold flavors.
• Eggs: A spoonful stirred into your scrambled eggs in the morning or drizzled over poached eggs is a game changer. If you like savory breakfasts, try it on top of my çilbir, also known as Turkish poached eggs with yogurt. It brings just the right amount of heat to balance out the creaminess.

Other Green Sauces You Might Like:

• Pesto Dressing
• Mint Chimichurri Sauce
• Green Sauce for Pasta

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If you try this schug sauce and bring the bold flavors of the Middle East to your home, I’d love to hear how it turned out! Leaving a rating and a comment below is a great way to support the site and helps others who are thinking about making it. And if you snap a photo, be sure to tag it on Instagram with #foolproofeats—I’d love to see and share your creations with the Foolproof Living community.

Photos by Tanya Pilgrim.

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Schug Recipe

This bold and herb-packed green sauce is a staple Middle Eastern condiment with roots in Yemenite cuisine. Made with fresh herbs, chili peppers, and spices, it's perfect for adding a spicy kick to grain bowls, grilled vegetables, and meats, or even hummus.

Course Condiment/Sauce

Cuisine Middle Eastern

Diet Vegan

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 cups

Calories 304kcal

Author Aysegul Sanford

Ingredients

• 7 jalapeno peppers stems and seeds removed (98 g.)
• 2 serrano peppers stems and seeds removed (12 g.)
• 2 cups fresh cilantro with stems and loosely packed
• 2 cups fresh flat leaf parsley with stems and loosely packed
• 4 garlic cloves roughly chopped
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 6 tablespoons lemon juice
• 1 teaspoon lemon zest from one large lemon
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• ¼ cup extra virgin olive oil

Instructions

• Place both the jalapeno and serrano peppers in the bowl of the food processor and pulse 10 times, scraping down the sides of the bowl halfway through.
  
• Add cilantro, parsley, garlic, cumin, coriander, lemon juice, lemon zest, salt and pepper and process until all ingredients resemble a “chunky” blend. Again, stop and scrape down the sides a few times to ensure that everything is processed evenly.
  
• While the food processor is still running, slowly drizzle in the olive oil until you reach your desired consistency. It should (almost) resemble a pesto-like texture.
  
• Taste for seasoning and adjust the amount of seasoning, lemon juice, and spices as needed.
• Refrigerate in an airtight container in the fridge for up to a week (be sure to stir before using it) or spoon it into an ice cube tray and freeze for up to 3 months.

Notes

• Yields: This recipe makes about ~ 2 cups of green schug sauce. The nutrition information below is per cup.
• Size of the peppers: I used seven medium-sized jalapenos, which were about 3.5 ounces (98g). If yours are smaller or larger, adjust the number of peppers accordingly.
• Remove the seeds (or not): You can adjust the spice levels by removing or keeping the seeds of the peppers.
• Olive oil solidifies in the fridge: It’s normal for the olive oil in schug to firm up when chilled. Just let it sit at room temperature for a few minutes before serving, and it will return to its smooth, spoonable consistency.

Nutrition

Calories: 304kcal | Carbohydrates: 14g | Protein: 3g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 1209mg | Potassium: 650mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6731IU | Vitamin C: 166mg | Calcium: 126mg | Iron: 5mg