50+ Easy 4th of July Recipes to Feed a Crowd

Kale Apple Slaw

Aysegul Sanford — Tue, 16 Sep 2025 23:25:40 +0000

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.

Pro Tip: Massaging kale might seem like an unusual practice, but I believe it is the secret to making kale tender, which is a common complaint among many people. Once massaged, it transforms into something much softer and easier to enjoy.

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.

Expert Tips

While the recipe is pretty simple and straightforward, here are a few pro tips for making the best kale apple coleslaw:

Using red onion: Raw red onion can be sharp, even when thinly sliced. I like to soak it in water or massage it with salt to mellow the bite. In this recipe, I let it sit in the dressing instead, which softens the flavor while adding depth. If you enjoy raw onion as-is, you can skip this step.
Slice everything thinly: Large pieces of kale are tough to chew. Removing the stems and slicing the leaves into thin ribbons helps them absorb the dressing, making the salad easier to eat.
Massage the kale: This is the step that turns tough kale into something tender and delicious. A quick massage not only softens the leaves but also helps the dressing cling to every bite.
Blanch for a milder taste: If you find kale too bitter, you can blanch it. Just boil for a minute or two, then plunge into ice water. This quick step softens the leaves and tones down their bitterness.
Optional Add-Ins: You can easily make this salad your own with a few simple additions or swaps. Try dried cranberries or pomegranate seeds instead of apples for a sweet-tart twist, or add a handful of shaved parmesan to bring a savory, umami note that makes it even more delicious.

FAQs

What part of the kale do you cut off?

Remove the tough center stem (also called the rib) that runs down the middle of each leaf. It’s hard and chewy when raw, so strip the leafy greens away and chop them into bite-sized pieces for the best texture.

How can I make the kale less bitter?

The best way to reduce kale’s bitterness is to massage it with the dressing for 2-3 minutes to soften the leaves. This breaks down the tough fibers and makes the kale more tender and easier to chew. If you’re sensitive to bitterness, blanch the kale for 1-2 minutes before adding it to the salad.

How can I tell if I’m choosing good kale?

Look for kale with firm, crisp leaves that have a rich green color. Skip any that are starting to yellow, feel limp, or have wilted spots.

What’s the best apple to use in kale apple coleslaw?

Firm, crisp apples such as Honeycrisp, Fuji, Pink Lady, or Granny Smith work best.

Can I use a different dressing to make this kale and apple slaw recipe?

Yes. For a lighter, more citrusy flavor, try it with my Lemon Balsamic Dressing. For a creamy variation, use my Yogurt Salad Dressing.

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.

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

Total Time 15

Servings 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

Vegan Apple Crisp

Aysegul Sanford — Sun, 14 Sep 2025 13:56:00 +0000

Every fall, my husband and I make it a point to go apple picking. And like most apple-picking trips, we always come home with more apples than we need. When that happens, this simple vegan apple crisp is the first thing I turn to.

What I love about this version is that it delivers all the comfort of a traditional crisp but with a lighter approach. Instead of the usual butter-flour-sugar crumble, the topping is made with rolled oats, almond flour, shredded coconut, and a touch of coconut oil.

It’s still golden, crisp, and satisfying, just a little more in line with how I like to bake at home.

And the best part? It’s vegan, dairy-free, and gluten-free, so it’s one of those desserts you can easily share or enjoy yourself, no special occasion needed.

Ingredients You’ll Need

As it is with any fruit crisp recipe, this no-sugar-added apple crisp recipe consists of two sets of ingredients: the apple layer and the crispy topping. You’ll find the full list in the recipe card below, but here are a few notes on key ingredients to help you get the best results:

For The Apple Layer:

Apples: You can use any type of apples you like. Use one type of apple or a combination of apples that offer different flavors. I usually use Fuji, Gala, and Honeycrisp apples, as they are sweeter than most other types, which helps make the crisp minimally sweetened. I also like to incorporate a Granny Smith apple for a little tartness.

Maple syrup: I use a small amount of maple syrup to coat the apples, but you can also use one tablespoon of coconut sugar, brown sugar, agave, or even regular sugar.

Lemon juice: Freshly squeezed lemon juice brightens everything up and keeps your apples from browning before baking. For this recipe, I wouldn’t recommend bottled juice.

Salt: I use kosher salt here. Don’t skip it, because even that tiny pinch enhances the sweetness coming from apples and makes the crisp taste richer.

Arrowroot powder: This helps the apple juices thicken as they bake, so you don’t end up with a watery crisp. An equal amount of cornstarch would be a great alternative.

For The Crisp Topping:

Oats: Use rolled oats (also called old-fashioned oats) for the best chewy texture. Quick oats will not work as they are thinner and tend to disappear into the bake. If you are curious about the difference, check out my Rolled Oats vs. Quick Oats guide for a full breakdown.

If you are following a gluten-free diet, make sure to purchase gluten-free certified rolled oats.

Almond flour: Almond flour and almond meal both work in this recipe. I often use Blue Diamond Almond Flour because it is finely ground and easy to find, but Trader Joe’s almond meal is a good choice, too.

If you can’t find almond flour at the store (or need a cheaper alternative), you can make it at home following my comprehensive guide on How to Make Almond Flour.

How to Make The Best Vegan Apple Crisp: Step-by-Step Instructions

This easy vegan apple crisp might look like something that belongs on a holiday table and takes hours to pull off, but it is actually super simple to make. Here’s how I do it:

Step 1 – Prepare the apples: Chop your apples into small cubes. I prefer smaller chunks so they bake evenly and get soft all the way through. Once they’re cut, toss them in a medium bowl with maple syrup, lemon juice, cinnamon, salt, and arrowroot until everything looks coated.

Step 2 – Make the crisp topping: In a large bowl, stir together the oats, almond flour, shredded coconut, cinnamon, salt, coconut oil, maple syrup, and pecans. Mix until it starts to clump together in little bits because those clumps are what bake into those crunchy clusters everyone loves.

Rolled oats are the best choice here since they hold their shape in the oven and give you that real “crisp” texture. Quick oats are thinner and tend to disappear into the mix.

Step 3 – Assemble the crisp: Spread the apple mixture evenly in a 9 or 10-inch baking dish. You can use a glass or ceramic pie plate or a square baking pan. The important thing is to ensure that cubed apples are spread evenly at the bottom of the dish.

Spread the topping on top. No need to worry about making it perfect. The uneven clusters are what make this simple apple crisp extra crunchy in the end.

Step 4 – Bake: Bake in a preheated 350°F (177 °C) oven for about 40 to 45 minutes. You’ll know it’s ready when the topping is golden brown and you see the apples bubbling around the edges.

I did not experience this, but if the topping browns a little too quickly, you can cover the dish loosely with foil towards the end.

Step 5 – Cool and serve: Let the crisp rest for about 10 minutes before serving so the juices settle and the topping stays crunchy. I know it’s hard to wait, but it’s worth it.

How To Store, Reheat, and Freeze Apple Crisp

This gluten-free apple crisp is at its best when it comes out of the oven warm and sizzling, but you can definitely make it ahead or save leftovers to enjoy later. Here’s what I’ve found works best:

Storage: This recipe yields approximately 6 servings, and while it typically disappears quickly, any leftovers can be stored in an airtight container in the refrigerator for up to 4 or 5 days.

Reheating: When you are ready to serve, warm it in the oven at 300°F (149 °C) to 350°F (177 °C) for about 10 to 15 minutes. The microwave works in a pinch, but the topping will soften instead of staying crisp.

Freezing: Apple crisp freezes well for up to 2 months, and you have two options:

Freeze before baking: Assemble the crisp in a freezer-safe dish, cover tightly, and freeze. When you are ready, bake it straight from frozen at 350°F (177 °C), adding a little extra time until the apples are tender and the top is golden. This is the best option if you want the topping to stay crunchy.
Freeze after baking: Let the crisp cool completely, then wrap it well (to prevent freezer burn) and freeze. When you are ready to enjoy, thaw it overnight in the fridge and warm it in the oven at 350°F (177 °C) for 15 to 20 minutes. The topping will be softer than when freshly baked, but the flavor will still be delicious.

Expert Tips for the Best Apple Crisp

Even though this vegan apple dessert is one of the easiest desserts you can make, a few small details can really change the outcome. Here are my best tips from testing this recipe:

Cut the apples into small pieces: Aim for evenly cut, ½-inch cubes. Larger chunks take longer to cook and soften, which makes the baking time longer.
Prevent a watery filling: If your apples are extra juicy (like Honey Crisp), add ½ teaspoon more arrowroot powder or cornstarch to keep the filling from being too watery.
Let it rest before serving: Allow it to cool down for about 10-15 minutes before serving so the juices have time to settle.

Variations & Substitutions

One of the best things about this butterless apple crisp is how easy it is to adapt to your own needs and preferences. Here are a few ideas from my recipe testing:

Nut-Free: If you want to skip the nuts, swap the almond flour for oat flour and leave out the pecans. The crisp topping will not be as crunchy, but it can be a good substitute.
Sugar-Free Keto: For a keto or sugar-free version, replace the maple syrup with monk fruit sweetener or your favorite keto sweetener. Alternatively, if you want to make a sugar-free apple crisp, you can omit adding maple syrup completely. It won’t have the subtle sweetness that maple syrup offers, but it will still be delicious.
Mix-ins and spices: Try soaking raisins in warm apple juice and stirring them into the filling along with a pinch of ground cloves for a bit more spiciness. You can also experiment with chopped dates and even add a dash of cardamom if you are a fan of those cozy spices.

FAQs

Do I need to peel the apples?

It is totally up to you. I prefer not to peel mine, but either way would work.

What is the best way to cut apples?

Use a sharp knife to cut the apple in half, remove the core, and then cut it into ½-inch to ¾-inch cubes. The important thing here is that they are equal in size, so they bake evenly.

How do I keep the topping crunchy?

The key to keeping the topping crunchy is to let it cool for 10 to 15 minutes before serving. This way, the apple crisp has some time to settle and harden before it is served.

What is the difference between an apple crisp and an apple crumble?

They are very similar apple desserts, with a minor difference. A crisp is usually made with oats and nuts in the topping, whereas a crumble typically has a topping made with just flour, sugar, and butter, so it’s more like a streusel.

Serving Suggestions

One of the best parts of this no-butter apple crisp is how versatile it is. It’s the perfect fall dessert to enjoy straight from the oven or dress it up with a few simple add-ons to make it extra special. Here are some of my favorite pairings:

A Glass of milk: Serve it with a glass of cold milk, or for a plant-based option, try my Homemade Almond Milk to balance the sweetness of the warm apples.

Ice Cream: You can never go wrong with a scoop of vegan vanilla ice cream on top. Alternatively, you can try my Coconut Milk Ice Cream for another dairy-free option or my Homemade Honey Ice Cream for a vegetarian option.

Whipped Cream: If you prefer something lighter than ice cream, a dollop of Maple Whipped Cream on top adds just the right amount of sweetness without overpowering the apples.

Yogurt: You can even use this vegan apple crumble as a topping on my Vanilla Yogurt Recipe. It’s perfect for turning leftovers into a cozy breakfast the next day.

More Apple Recipes You Might Like

If you loved this apple dessert, there are plenty of other apple recipes you can try this season:

My No Sugar Crockpot Applesauce is one of the simplest ways to use up extra apples and makes the perfect snack or baking staple during the fall months.
For a quick breakfast, try my Apple Cinnamon Oatmeal. It’s ready in 15 minutes and has all the warm fall flavors we love in a bowl.
Or, if you’re feeding a crowd, Baked Apple Oatmeal is the ultimate make-ahead breakfast, perfect for fall.

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Vegan Apple Crisp Recipe

The best vegan apple crisp recipe made without the use of butter and refined sugar (sweetened with maple syrup and fresh apples). Caramelized apples topped with almond flour-oat topping for a perfect vegan apple crumble for fall. Vegan, gluten-free, dairy-free, refined sugar free.

Course Breakfast Sweets, Dessert

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 481kcal

Author Aysegul Sanford

Ingredients

For The Apple Layer:

4 apples medium sized – cut into ½ inch cubes*
1 tablespoon maple syrup
1 teaspoon lemon juice
1 teaspoon ground cinnamon 2 gr
½ teaspoon kosher salt
2 tablespoons arrowroot powder or cornstarch – 14 gr

For The Crisp Topping:

1 cup rolled oats not the quick-cooking kind- 100 gr
1 cup almond flour 120 gr. (or almond meal)
½ cup unsweetened shredded coconut 40 gr (optional)
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
7 tablespoons coconut oil melted and cooled
⅓ cup maple syrup
½ cup pecans roughly chopped 50 gr

Instructions

Preheat oven to 350 degrees F.

To prepare the apples:

Place apples, maple syrup, lemon juice, ground cinnamon, kosher salt, and arrowroot powder in a bowl. Give it a stir. Place it in a 9 or 10-inch baking dish.

To prepare the crisp:

Mix together the rolled oats, almond flour, shredded coconut, ground cinnamon, kosher salt, coconut oil, maple syrup and pecans in a bowl. Mix until well combined.

To Assemble & Bake:

Distribute the crisp topping onto the apples in an even layer.
Bake for 40-45 minutes or until the topping turns lightly golden.
Serve with a scoop of vanilla ice cream or a cup of almond milk on the side.

Video

Notes

Yields: This recipe makes 6 generous servings (approximately 3/4 to 1 cup per serving). The nutritional values below are per serving and do not include optional ice cream on top.
* What kind of apples should I use? Feel free to use any kind of apples you like. I personally prefer using two different kinds for different flavors, but either way would work.
Can I make it ahead? You can prep the apples a day in advance and keep them in an airtight container in the fridge until you are ready to use them. They will probably brown a little bit, but since you will bake them, it shouldn’t be a problem. I do not recommend making the vegan crumble topping in advance as it could get soggy. Luckily, it takes no more than 5 minutes to put all the ingredients in a bowl and mix them.
How to store the leftovers? This recipe serves 6 servings. I doubt that you will have any leftovers, but if you do, place it in an airtight container and keep it in the fridge for up to 2 days. When ready to serve, warm it in a low heat oven (250-300 degrees F) for 5-10 minutes.

Nutrition

Watermelon Cucumber Salad with Feta and Mint

Aysegul Sanford — Wed, 16 Jul 2025 21:24:34 +0000

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.

Watermelon Cucumber Salad Variations & Easy Add-Ins

Looking to truly make this watermelon cucumber mint salad recipe your own? Below are a few easy ways to switch things up using ingredients you may already have at home. These are optional, but they’re great if you want to build on the base recipe.

Change up the dressing: When I want a different twist, I swap the honey-lime dressing with my Lemon Balsamic Dressing. Watermelon cucumber salad with balsamic vinaigrette is just as bright and tangy. You can also finish the salad with a drizzle of balsamic reduction right before serving for a deeper, more concentrated flavor.

Make it heartier: If you’re making this watermelon feta salad as part of your meal prep, stir in a cup (or two) of cooked quinoa, bulgur, or wild rice to make it more filling. For a more traditional green salad base, add a handful of salad greens or baby spinach.

Add Summer tomatoes: Juicy sliced summer tomatoes (I like heirlooms for salads like these) add another layer of flavor and make the salad even more seasonal and vibrant.

Add Onion: A little onion can bring a nice savory bite. You can use thinly sliced red onions, Pickled Red Onions, or Roasted Red Onions. For a milder option, chopped scallions work well too.

Make it vegan: To make this a vegan-friendly salad, simply omit the cheese or use a store-bought or homemade vegan feta. And don’t forget to swap the honey in the dressing for maple syrup or agave.

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.

What to Serve with Watermelon Cucumber Salad?

There are so many options when it comes to serving this watermelon salad with feta and mint. While I usually make it for lunch and serve it by itself, you can easily pair it with meats and vegetables for your summer meals. Some of my favorite ways to serve include:

Grilled Protein: Enjoy it as a light lunch or dinner, and serve it as a side dish to hearty grilled meat and seafood like Grilled Pork Chops, Shrimp Kebobs, Grilled Shrimp, Grilled Mahi Mahi, Shish Tawook, or Greek Yogurt Chicken.

Vegetarian Dinners: Keep the entire meal plant-forward and serve it as a wonderful addition to vegetarian main meals like Vegetarian Stuffed Eggplant, Baked Eggplant Ziti or Lemon Ricotta Pasta.

Picnic & Potluck Dishes: This salad is always a hit at summer BBQs, picnics, and potlucks. Pair it with other crowd-pleasers like my No Mayo Coleslaw or Greek Yogurt Coleslaw, or Caper Potato Salad.

Quick Answers to Common Questions (FAQs)

Does watermelon and cucumber taste good together?

Yes, watermelon and cucumber are exceptionally delicious when paired together. The juicy watermelon is the perfect balance to the crisp cucumber.

What is watermelon salad made of?

Watermelon salad consists of watermelon, cucumber, fresh mint, fresh basil, and feta cheese tossed in a lime or balsamic vinegar-based dressing.

How do I pick a ripe watermelon quickly?

Look for one with a creamy yellow field spot, a dull rind (not shiny), and that feels heavy for its size. When you give it a gentle tap, it should sound deep and hollow.

What if I don’t have fresh mint?

Fresh mint adds a lot to this recipe, but if you do not have any on hand, you can simply leave it out. The salad will still be delicious, just a little less aromatic.

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.

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

Total Time 15

Servings 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

Texas Caviar Recipe (Cowboy Caviar)

Aysegul Sanford — Wed, 25 Jun 2025 18:24:29 +0000

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.

Expert Tips for The Best Texas Caviar

While this recipe is pretty straightforward, below are a few helpful tips for the best results.

Let it rest: This step is optional, but I recommend letting the salad rest in the fridge for about an hour before serving. It gives the tangy lime juice dressing time to soak into the beans and veggies, bringing everything together.
Evenly cut vegetables: The most time-consuming part of this recipe is chopping the vegetables, but it’s worth taking your time. Aim to cut everything into similar-sized pieces so each bite feels balanced. Try to slice the tomatoes thinly and cut the peppers into small, bite-sized pieces, ideally smaller than the black-eyed peas.
Be gentle as you toss: When mixing the salad, go slowly and gently to avoid breaking the beans. This helps keep the texture nice and prevents everything from turning into mush.

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.

FAQs

What is Texas Caviar?

Texas Caviar is a recipe originally created and served by Helen Corbitt, the culinary director of Neiman Marcus, in 1940s Dallas.

Made with a combination of canned or cooked beans (i.e. red, black, or pinto), black-eyed peas, peppers, tomatoes, garlic, and other extras like corn, avocado, mango, and various herbs and spices, since then it has stood the test of time and become a Southern classic.

Texas Caviar vs. Cowboy Caviar: Is There a Difference?

The dish was originally created in Texas, which is how it got the name “Texas Caviar.” Over time, people started calling it “Cowboy Caviar” as a fun, casual nickname.

How far in advance can you make cowboy caviar?

You can make Cowboy Caviar up to 2 days in advance. Just store it in an airtight container in the fridge, and it should still taste fresh and delicious. If you’re planning to include avocado, wait to add it until right before serving to keep it from browning.

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.

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

Total Time 20

Servings 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

This post was originally published in March 2019. It has been updated with some additional information with no changes to the original recipe in July 2025.

Burrata Caprese

Aysegul Sanford — Wed, 18 Jun 2025 22:05:34 +0000

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.

Expert Tips

Use peak season tomatoes for the ultimate flavor. While creamy burrata may seem like the star of the show, slightly ripe, juicy tomatoes are just as crucial for the most delicious dish. When shopping for tomatoes for this recipe, take a moment to ensure that they are not overly ripe and free of any bruises.
Season tomatoes liberally: Don’t be shy about salting the tomatoes. Properly seasoning them draws out their natural juices and enhances their sweet, vibrant flavor.
Serve at room temperature: To achieve the perfect burrata “ooze”, bring it to room temperature before tearing and adding it to the salad. This way, it will be extra creamy with a soft and spreadable texture.
Presentation is key: This is a showstopping salad that will become the talk of the table. Be creative – assemble the tomatoes somewhat haphazardly and whimsical. Allow the burrata to shine in the center or scattered into pieces.
Resist the urge to overcomplicate it: This is a super simple tomato salad that truly shines when made with in-season, high-quality ingredients. Stick to the basics and let the fresh flavors speak for themselves. There is no need for extra bells and whistles!
Double the recipe or halve it for a small crowd: The recipe below serves four, but I could honestly eat the whole thing myself. Double or triple the recipe for a large party, or halve it when serving for one or two.

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.

What to Serve With Caprese Burrata Salad

When you put this Caprese salad with burrata on the table, I think we can all agree that it will be the star of the show. Make it a part of your Memorial Day Menu, Labor Day Menu, or 4th of July celebrations! Here are some pairing and serving suggestions:

Crusty Bread: Serve it with warm crusty bread like French baguette or No Knead Olive Bread on the side for an appetizer that is guaranteed to impress.
Bruschetta: Slice a baguette, brush with olive oil and toast just before serving alongside the tomato caprese with fresh burrata, or make it a part of your Meat and Cheese Platter.
Grilled or Roasted Meats: Give it a nice boost of protein and serve it as a side dish with Marinated Shrimp Skewers, Grilled Mahi Mahi, Greek Yogurt Chicken or Shrimp Scampi.
Pasta: Go all-out Italian and serve it with a main dish, such as my Garlic Butter Pasta or Lemon Ricotta Pasta.
Crisp White Wine: If all else fails, treat yourself to this gorgeous salad and a crisp, chilled glass of wine like an Italian Pinot Grigio or Sauvignon Blanc.

FAQs

What is burrata?

Creamy burrata cheese is an Italian cow’s milk cheese that features an outer shell of fresh mozzarella wrapped around a soft-center of stracciatella (cheese curds and cream).

Where does burrata cheese come from?

Burrata originated in Puglia, Italy at the Castel del Monte and since has become a global sensation around the world.

What’s the difference between burrata and caprese?

Burrata is the soft cheese ball with a creamy center, whereas caprese is the simple Italian salad that can be made with either burrata or fresh mozzarella.

What is the difference between burrata and mozzarella?

Burrata and mozzarella are both creamy, white, semi-soft Italian cheeses very similar in appearance. However, burrata is made with an outer layer of fresh mozzarella and filled with soft, stringy curd and cream known as stracciatella (the cheese, not the gelato). As a result, it has a super creamy texture and taste. Mozzarella is made from cow or water buffalo milk that is firm and bouncy.

How to cut burrata?

Instead of slicing it with a knife (as you would with mozzarella cheese), try breaking it using your clean hands. I usually like to break it into chunks, revealing all the creamy bits, and place it over the tomatoes.

How do you eat burrata?

Burrata is typically first sliced with a knife (or torn with clean hands) to reveal its creamy soft center, drizzled with olive oil and flakey sea salt, then eaten just as is with a fork, summer produce, or toasted bread.

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.

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

Cook Time 0

Total Time 10

Servings 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

Balsamic Chicken Marinade

Aysegul Sanford — Wed, 04 Jun 2025 21:44:27 +0000

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.

Pro Tip: It is essential that the skillet is shimmering hot before adding the chicken. A properly heated skillet ensures the chicken sears immediately, creating a flavorful crust and preventing it from sticking to the pan.

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.

Expert Tips:

While marinating chicken in this balsamic vinegar marinade is a straightforward process, there are a few key points to consider for optimal results.

Marinating time: I find that the ideal marinating time is between 30 minutes and 12 hours, maximum. Balsamic vinegar, as an acidic ingredient, helps break down the muscle fibers in the chicken, making it more tender and juicy.
However, any longer than that and the acidity can start to break down the chicken too much, especially with lean cuts like chicken breasts, leading to a mushy texture.
Take the chicken out of the fridge 15-30 minutes before cooking: While it may sound like an extra step, letting the chicken come close to room temperature helps it cook evenly. If you put cold chicken directly into a hot pan, grill, or oven, the outside will start cooking quickly while the inside remains cold.
Save some of the marinade: Before adding the chicken, save a few tablespoons of the marinade to use for a light brushing at the end. I especially recommend this when you’re grilling. It adds a beautiful finishing touch, keeping the chicken juicy and glossy all at the same time.
Safety First: Discard any marinade that came in contact with raw chicken once you’re done with it. This helps prevent any foodborne illnesses or salmonella contamination.
Large Chicken Breasts: If you’re using very large chicken breasts, I recommend cutting them in half lengthwise or pounding them with a meat mallet to an even thickness. This not only shortens the cooking time but also helps them cook more evenly.

FAQs

How long can you marinate chicken in balsamic vinegar?

I recommend marinating the chicken for at least 30 minutes or up to 12 hours in the refrigerator.

Why did my balsamic chicken burn on the grill?

Balsamic marinated chicken can potentially burn if the grill is too hot or if you use too much sugar in the marinade.

Do I need to rinse the marinade off the chicken before grilling?

No, you do not. Just let the excess marinade drip off before cooking.

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.

Photos by Tanya Pilgrim.

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

Cook Time 20

Resting time 30

Total Time 55

Servings 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

Mediterranean Chicken Marinade

Aysegul Sanford — Wed, 04 Jun 2025 21:37:35 +0000

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.

Pro Tip: Due to the amount of lemon juice we’re using, marinating for longer can cause the chicken to start “cooking” in the acid, which can result in a slightly rubbery texture and an overpowering lemony flavor once cooked.

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.

Expert Tips for the Best Mediterranean Chicken

While this recipe is straightforward and doesn’t involve any fancy steps, there are a few key points to keep in mind for optimal results. Here are some of the helpful insights I picked up while testing this recipe:

Reserve Some Marinade: It’s a good idea to set aside a few tablespoons of the marinade before adding the chicken. I love to use this reserved portion to brush over the grilled or cooked chicken at the end for a glossy finish.
Toss the Marinade: After marinating the chicken, discard any leftover marinade. This helps prevent the risk of spreading harmful bacteria, such as Salmonella.
Don’t Marinate for Too Long: Through testing, I found that the sweet spot for this lemon and olive oil chicken marinade is 15 to 30 minutes. Marinating longer can cause the chicken to become rubbery, so stick to the recommended time.
Cooking Times Vary: The cooking times in the recipe card are based on chicken breasts. If you’re using other cuts, such as chicken thighs, keep in mind that they may take a bit longer to cook. The foolproof way to check doneness is with a digital meat thermometer.
Pound the Chicken Breasts: I used chicken breasts that were around 6–8 ounces, which is considered a normal size. If yours are larger or thicker, use a meat mallet to pound them to an even thickness, which ensures even cooking and juicy results.
Garnish for Presentation: For an extra-special presentation, serve your Mediterranean chicken with slices of fresh lemon and a sprinkle of fresh herbs.

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

Can I use this marinade for other proteins?

Yes! This Mediterranean marinade recipe is a great all-purpose option that works beautifully with seafood (like shrimp or salmon) and lamb.

Do I need to pat the chicken dry before marinating?

Patting the chicken dry does help the marinade stick better and more evenly coat the meat, but it will still work well if you skip this step.

Can I use the leftover marinade as a sauce?

No. Since the marinade has come into contact with raw chicken, it’s not safe to use as a sauce. Instead, if you’d like to brush it on the cooked chicken for extra flavor, set aside some marinade before adding the raw chicken.

How can I prevent my chicken from drying out?

Use a digital meat thermometer to make sure you don’t overcook the chicken. Once it reaches an internal temperature of 165°F (74°C), take it off the heat. Also, don’t skip the resting step because letting the chicken rest before slicing helps the juices settle back in, keeping every bite tender and juicy.

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.

Photos by Tanya Pilgrim

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

Cook Time 20

Marinading Time 15

Total Time 40

Servings 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

Easy Yogurt Fruit Dip

Aysegul Sanford — Sat, 31 May 2025 14:09:31 +0000

Key Ingredients

Made with only 3 basic ingredients, this fruit dip with yogurt is a great lighter alternative to traditional fruit dips, focusing on wholesome ingredients and natural sweetness. You can find the full list of ingredients in the recipe card below. Below are some helpful notes on the ingredients.

The Best Yogurt for Fruit Dip

I prefer either Greek yogurt or thick Icelandic yogurt for this recipe. The thickness is essential here, as other types of yogurt will result in a runny fruit dip. I find that whole milk (full-fat) yogurt delivers the creamiest yogurt dipping sauce for fruit, but if you prefer a lighter option, you can use non-fat or low-fat yogurt instead.

You can buy already sweetened yogurt or follow my homemade vanilla yogurt recipe to make it in just a few minutes.

Alternatively, if you are following a dairy-free (or vegan) diet, you can use plant-based yogurt. While almond yogurt and coconut yogurt are options, I prefer unsweetened cashew yogurt as it offers a neutral flavor.

Sweeteners: Natural Options & Adjustments

Honey or maple syrup: You can use maple syrup or honey interchangeably to make this yogurt fruit dip. Whenever I make it for my family, I use local honey as it helps with my husband’s allergies. Still, feel free to use what you have on hand.

Jam: Alternatively, you can flavor it with a small amount of jam. Though keep in mind that most store-bought jams are packed with sugar, so a small amount goes a long way.

Sugar alternatives: I won’t lie, I am not a big fan of sugar alternatives (primarily used in keto diets) like stevia or erythritol, but if you are, you can certainly sweeten your fruit dip with your favorite sugar-free sweetener.

Regardless of the sweetener you use, be sure to taste your yogurt before adding sugar to adjust the sweetness.

Flavor Boosters: Vanilla, Citrus & Beyond

While the 3-ingredient fruit dip recipe is wonderful by itself, you can make it your own with any of the optional add ins. Below are a few ideas to help you change it up:

Vanilla: It is no secret that vanilla extract makes everything taste better, but if you have it on hand, you can take it up a notch by using vanilla bean paste (affiliate link). The vanilla seeds spread throughout the yoghurt fruit dip not only make it even more delicious but also visually impressive.

Remember that a small amount goes a long way. I usually use ½ teaspoon per cup of yogurt.

Lemon or Orange zest: A small amount (½ teaspoon or so) of lemon zest or orange zest (for sweeter flavor notes) is an easy way to elevate this fruit dip made with yogurt. The oils and concentrated oils in the zest spread throughout the dip add a layer of depth, especially when served with berries.

Cinnamon: A small amount of cinnamon is a nice way to warm up the flavors of the dip. I especially like adding cinnamon when serving this yogurt-based fruit dip with sliced apples during the fall and winter months.

Fresh mint: Chopped fresh mint introduces a well-balanced flavor and pairs beautifully with berries.

How to make fruit dip with yogurt?

You can find the detailed instructions in the recipe card, but below are some helpful detailed notes to help you as you make this recipe.

Step 1 – Whisk the dip base for ultimate creaminess: In a medium-sized bowl, combine the yogurt, honey (or your preferred sweetener), and vanilla extract. If you are using any of the optional add-ins, this is the time to add them as well. Whisk to ensure that everything is thoroughly combined.

Step 2 – Taste and Adjust: Give it a quick taste and add more sweetener, vanilla, etc. if preferred.

Step 3 – Chill for Enhanced Flavor: This is optional, but if you have the time, cover and place in the fridge for 30 minutes or so. This way the flavors get a chance to mingle and concentrate.

Step 4 – Plate with fruit: Grab a large plate and place the vanilla yogurt fruit dip in the middle. Peel (if necessary) and slice the seasonal fruit, and put it around the bowl.

Make Ahead and Storage Instructions

Make Ahead: You can prepare this easy fruit dip with yogurt up to 2 days in advance and store it in an airtight container in the refrigerator. If you are using regular yogurt that is not as thick as Greek yogurt, you may notice some liquid (also known as whey) build-up; if that happens, simply drain it before serving.

Storing leftovers: Leftovers can be stored in the fridge for up to 3 days. Just be sure to store it in an airtight container.

Expert Tips:

While this 5-minute recipe is pretty straightforward, there are a few things I would like to mention as you make your version of the best yogurt dip for fruit:

Consistency and Texture: Achieving that perfect creamy, non-runny dip is all about a few key details. You already know to start with thick yogurt, such as Greek or Icelandic (that’s your base for success!). I would also recommend draining any liquid before using in the recipe. Additionally, letting it chill after mixing will help you achieve a thicker, more creamy consistency without extra effort.

Keep seasonality in mind: The basic recipe I’ve included below works all year round. However, if you choose to add any of the optional add-ins, consider the fruit you plan to use as you make your additions.

For example, if I plan to serve it with apple slices, then a combination of maple syrup and a dash of cinnamon would complement it better. Conversely, if I am serving it with strawberries, honey, and citrus zest would be a better choice.

FAQs

Can I use flavored yogurt?

Yes, you can. However, most flavored yogurt tends to be already sweet so be sure to taste it before adding any additional sweeteners.

How long does the dip last in the fridge?

This fruit dip recipe should last for up to 2-3 days as long as it is stored in an airtight container in the fridge.

Can I make this recipe vegan?

You sure can. Simply use vegan yogurt (my favorite is cashew) in place of Greek yogurt.

Variations for this fruit dip made with yogurt:

Depending on the season or the crowd I’m serving, I like to create my own variations of this recipe. While the options are endless, I wanted to include a few of my favorite pairings below:

Fall Spices: For a cozy, fall twist, add in a dash of ground cinnamon, allspice, and/or some nutmeg. This variation works beautifully when paired with apples or pears.
Fresh mint and Lime: Flavoring the dip with chopped fresh mint, lime zest, and a squeeze of lime juice works well, especially when serving it with strawberries, blueberries or raspberries.
Chocolate: If you are a fan of rich chocolate flavors, you can swirl in a tablespoon of cocoa powder and a bit more sweetener. I love pairing this chocolate version with bananas and strawberries.
Protein-Packed: The Greek yogurt fruit dip is already high in protein, but if you want to add more, you can stir in a scoop of your favorite protein powder. Alternatively, you can also incorporate a spoonful of peanut butter or any other seed butter for an extra boost of protein.

More Yogurt Recipes You Might Also Like:

Growing up in a Mediterranean country, yogurt was a staple in our household and I just can’t think of a day without eating a cup of yogurt, which explains why I have so many yogurt recipes on this website.

If you liked this recipe, below are a few more that you might like:

Need a no sugar added dessert? Try my frozen yogurt bark. This is a great summer snack for kids.
Chia pudding is wonderful, but did you know that you can make it with yogurt as well? My yogurt chia pudding is a filling breakfast you can make overnight.
Keep your money and never order yogurt parfait at Starbucks. My homemade yogurt parfait is just as delicious (if not better) and a great meal prep breakfast.

Yogurt Fruit Dip Recipe

An easy & quick to make 3-ingredient yogurt fruit dip recipe sweetened with honey and flavored with vanilla extract. This is the best fruit platter dipping sauce to serve everyone in your family.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 2

Total Time 2

Servings servings

Calories 68kcal

Author Aysegul Sanford

Ingredients

1 cup Greek yogurt full fat (you can use plain or vanilla yogurt)
2 tablespoons honey or maple syrup or orange juice
½ teaspoon vanilla extract

Optional add-ins:

¼ teaspoon ground cinnamon
1 teaspoon fresh mint thinly sliced/julienned

To Serve:

fresh fruit

Instructions

Place yogurt, honey (or maple syrup), and vanilla extract in a bowl. Add in the optional ingredients, if you prefer.
Whisk until thoroughly combined. *
Serve with fruit on the side.

Video

Notes

Yields: This fruit yogurt dip recipe makes 1 cup that is ideal for serving 4-6 servings. The nutritional information you see below is per serving (of 4).
Let it rest *: If you have the time, cover and let it sit in the fridge for 30 minutes before serving. Sitting in the fridge will help thickened your fruit yogurt dip and make it even more creamy.
Make ahead: You can prepare this fruit dip up to 2 days in advance and store it in an airtight container in the refrigerator. If you are using regular yogurt that is not as thick as Greek yogurt, you may notice some liquid (also known as whey) build-up; if that happens, simply drain it before serving.
Storage: Place leftovers in an airtight container and store in the fridge for up to 3 days. Be sure to give it a stir before serving.

Nutrition

Mediterranean Pasta Salad

Aysegul Sanford — Thu, 22 May 2025 12:56:19 +0000

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

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

Key Ingredients:

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

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

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

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

How to Make Mediterranean Pasta Salad?

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

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

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

Pro tip: Let the pasta cool completely before adding the rest of the ingredients. If it’s too warm, it can wilt the veggies or melt the cheese. Plus, the dressing will soak in too quickly, leaving the salad a bit dry.

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

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

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

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

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

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

Expert Tips:

Before you start cooking, here are a few tips to help you get the best results from this cold Mediterranean pasta salad. These small details can make a big difference in taste, texture, and presentation.

Drain the canned vegetables: One of the reasons this salad is so convenient is that it takes advantage of canned or jarred ingredients like artichoke hearts, roasted bell peppers, and olives. But if you don’t drain them properly, they can add too much moisture and water down the salad. Use a colander and drain each ingredient thoroughly before adding it to the bowl.

Taste for seasoning: Whenever I write a recipe with salty or briny ingredients like feta cheese and olives, I keep the added salt to a minimum. But let’s face it, not all feta or olives are created equal. Some are much saltier than others. So it’s always a good idea to taste those components first, then adjust the amount of salt in the dressing as needed.

Chop everything into similar sizes: For the best texture and an even bite, keep all the ingredients around the same size as the pasta. It’s a small thing, but it helps everything mix well and makes the salad easier to eat.

Serving Suggestions:

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

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

Photos by Tanya Pilgrim.

Mediterranean Pasta Salad Recipe

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

Course Vegetarian Pasta

Cuisine American Vegetarian

Diet Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 350kcal

Author Aysegul Sanford

Ingredients

For the Salad:

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

For the Mediterranean Dressing:

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

US Customary – Metric

Instructions

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

Video

Notes

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

Nutrition

Lamb Burgers Recipe

Aysegul Sanford — Tue, 06 May 2025 20:00:22 +0000

What You Need to Know in a Nutshell

Before we jump into how to make lamb burgers, here are the key things to know that will help you get it just right:

How to cook the lamb patties: I like grilling them during the summer months, but if I make these burgers during the colder months, I cook them in the oven or on the stovetop. You’ll find the cooking instructions for all methods below.

How long does it take to cook? Depending on the thickness of your patties, on the grill, they take about 10–12 minutes. In the oven at 400°F, expect around 15–18 minutes. On the stovetop (using a cast iron skillet), go for 5–6 minutes per side.

Seasoning for lamb burgers: A flavorful blend of cumin, coriander, paprika, and lemon zest gives the ground lamb burgers a Mediterranean-style taste that pairs beautifully with tzatziki.

What to put on lamb burgers: We keep these Greek-style lamb burgers fresh and simple by layering the burger patties with tzatziki sauce, a slice of tomato, pickles, and curly greens. However, other burger toppings like pickled red onions, sumac onions, a dollop of CAVA’s feta cheese dip, or even a spoonful of harissa would also work beautifully, especially if you’re leaning into the Mediterranean flavors.

How to Make Lamb Burgers?

These Mediterranean lamb burgers are quick to prepare and easy to cook. Whether you’re using a grill, oven, or skillet, here’s how to do it with step-by-step photos:

Step 1 Gather your ingredients: You’ll find the complete list in the recipe card below. But here are a few quick ingredient notes and substitutions:

Ground Lamb: The base for this lamb patty recipe is ground lamb, which naturally has a higher fat content (typically around 20–25%), making it juicy. If you prefer something slightly leaner or want a milder taste, try a 50/50 mix of ground lamb and ground beef. Lamb and beef burgers still capture that Mediterranean feel but with a milder flavor that some people prefer.
Fresh Herbs: Parsley is essential for freshness. Mint is optional, but I recommend using it. Mint adds a bright, cooling note that helps balance the natural gaminess of the lamb.
Spices: Cumin, coriander, and paprika create a warm, aromatic base that complements the richness of the lamb. For more depth, you can use a tablespoon of my Mediterranean Spice Blend or Middle Eastern 7 Spice, which work beautifully with these ground lamb patties.
Toppings: We used tzatziki, tomato slices, pickles, and greens. For a different sauce for lamb burgers, try my Mint Yogurt Sauce or Lemon Tahini Sauce, which are quicker to make.
Hamburger Buns: Store-bought burger buns work just fine, but if you have the time, I highly recommend making my Brioche Burger Buns.

Step 2 Prepare the burger meat: Mix ground lamb, garlic, herbs, spices, lemon zest, salt, and pepper in a large bowl until just combined. Resist the urge to overmix the lamb mixture as it can make patties dense and tough instead of tender and juicy.

Step 3 Form the patties: Shape into four patties, about 4 inches wide. Press a shallow thumbprint in the center of each, which is key to a perfect lamb hamburger patty recipe.

Step 4 Cook the patties: Whether you’re grilling, baking, or pan-searing, you can cook these patties to your preferred level of doneness (here is a temperature chart). For medium, aim for an internal temperature of 145°F (63°C); for well done, cook to 160°F (71°C). The best way to check is by inserting an instant-read thermometer into the center of the patty.

On the Grill: Preheat the grill to medium-high heat (400–425°F / 200–220°C). Clean and oil the grates, then place the lamb patties on the grill. Cook for 3–4 minutes per side for medium, or 5–6 minutes per side for well done.
In the Oven: Preheat your oven to 400°F (200°C). Place the patties on a parchment-lined baking sheet and bake for 15–18 minutes, flipping them halfway through.
On the Stove: Heat a tablespoon of oil in a cast-iron, grill pan, or non-stick skillet over medium heat. Cook the lamb burgers for 5–6 minutes per side, depending on the size of your patties and doneness preference.

Step 5 Toast the buns & prep your toppings: While the burgers cook, place the buns on the cooler side of the grill or in the oven to toast them lightly. This is also a great time to slice your tomato, rinse the greens, and get your pickles and tzatziki ready for assembly.

Step 6 Assemble: Spread tzatziki on the bottom bun, add a thinly sliced tomato, greens, pickles, and the grilled lamb burger patty. Top with more tzatziki and the top bun. Serve right away.

Expert Tips

Here are a few tips to help you get the best results when making this recipe:

Thumbprint trick: Don’t skip the small dent in the center of each lamb patty as it helps the burgers cook evenly and keeps them from puffing up in the middle as they cook.
The secret to juicy lamb burgers: Mix the ingredients just until combined to avoid a dense texture, and cook the patties only until they reach your desired doneness (145°F (63°C) for medium or 160°F (71°C) for well done). Overmixing or overcooking are the most common reasons for dry burgers.
Prevent falling apart: If your lamb burger patties tend to break apart on the grill, try chilling them in the fridge for 30 minutes before cooking and avoid flipping too early. During testing, I found versions of this recipe that use breadcrumbs or egg as a binder. I didn’t find those additions necessary in my version here, but they can be helpful if your mixture feels too soft or loose.
Shape slightly larger than the bun: As the lamb burger patties cook, they shrink slightly. To ensure a perfect fit, shape your patties just a bit wider than the buns. They’ll cook down to the correct size.

Serving Suggestions

These lamb hamburgers are easy to pair with a variety of fresh and satisfying sides. Here are some of my favorite ideas:

Coleslaw: If I make these lamb burgers for a cookout, I usually serve them with a bright, crunchy slaw like my Red Cabbage Slaw or Mayo-Free Coleslaw, which pairs beautifully and can be made ahead.
Mediterranean-inspired salads: Continuing with the Greek/Mediterranean theme, serve these lamb burgers with a Mediterranean Pasta Salad or a Greek Cucumber Tomato Salad—both are refreshing, easy to prep ahead, and complement the flavors of the burgers beautifully.
Bean Salads: Serve alongside my Five Beans Salad or Cowboy Caviar for a colorful, protein-packed addition—great for outdoor cookouts.

More Lamb Recipes You Might Like:

If you enjoy cooking with lamb, be sure to check out some of my other go-to lamb recipes like:

Photos by Tanya Pilgrim.

Lamb Burgers Recipe

These juicy Greek-style lamb burgers are seasoned with warm Mediterranean spices and topped with tzatziki, fresh tomato, and crisp greens. They are quick to prepare and easy to cook on the grill, stovetop, or in the oven. Perfect for a weeknight dinner or casual cookout.

Course Weeknight Dinner

Cuisine Mediterranean

Diet Gluten Free

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 546kcal

Author Aysegul Sanford

Ingredients

1 lb ground lamb
2 garlic cloves peeled and minced
2 tablespoons fresh parsley chopped finely
2 tablespoons fresh mint chopped finely optional
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon paprika
1 teaspoon lemon zest
1 teaspoon kosher salt
½ teaspoon black pepper

For Serving

4 burger buns sliced in half
1 cup Tzatziki Sauce or yogurt dill sauce
1 tomato sliced
½ cup sliced pickles dill or bread-and-butter, depending on your preference
4 leaves curly greens or any other salad greens

Instructions

Place 1lb ground lamb, 2 cloves of minced garlic, 2 tablespoons of fresh parsley, 2 tablespoons of fresh mint, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, ½ teaspoon of paprika, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper in a large bowl.
Using clean hands, mix until all the ingredients are fully combined, being careful not to overwork the meat.
Divide the meat mixture into four equal portions and shape them into 4-inch-wide patties. As you shape them, remember that they shrink slightly during the cooking process so it is best to make them a bit larger than your burger bun.
Use your thumb to gently press a shallow indent in the center of each patty—this helps them cook evenly and prevents puffing on the grill. Cover and set aside while you preheat the grill.

To Cook On the Grill:

Preheat a gas grill to medium-high heat (around 400–425°F). Once hot, scrape the grates clean and brush them with olive oil.
Place the lamb patties on the grill and cook for 3–4 minutes per side for medium (145°F) or 5–6 minutes for well done (160°F), depending on your preference. Once cooked, place them on a plate, cover with aluminum foil and let them rest for 2-3 minutes for the juices to redistribute.

To Cook in the Oven:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Transfer the patties to the baking sheet and bake for 15–18 minutes, flipping them halfway through.

To Cook on the Stove:

Heat a tablespoon of oil in a cast-iron, grill pan, or non-stick skillet over medium heat.
Place the lamb patties on the hot skillet and cook for 5–6 minutes (or more, depending on your doneness preference) per side.
While the patties are cooking, place the buns on the cooler side of the grill (or in the oven or the skillet) to warm them through.

To Assemble

To make lamb burgers, spread some tzatziki (or yogurt dill sauce) on the bottom half of each bun. Add a slice of tomato, some salad greens, a few pickle slices, and a grilled lamb patty. Spoon a little more tzatziki over the top of the meat, then place the top bun on and serve.

Video

Notes

Yields: This recipe makes four lamb burgers. The nutritional values below are per serving and include the toppings.
Other herbs: While I opted for fresh parsley and mint, you can use other fresh herbs like rosemary and oregano in smaller quantities (about 1 to 2 teaspoons each) as they tend to be more potent.
Make ahead: You can mix and shape the lamb burger patties up to a day in advance. Store them covered in the fridge until you’re ready to cook.
Leftovers: Cooked lamb burgers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven to avoid drying them out.
Freezing:
- To freeze raw, place uncooked patties on a baking sheet lined with parchment paper and freeze until solid. Then transfer to a freezer-safe bag or container with parchment between each patty. They’ll keep for up to 2 months. Thaw in the fridge overnight before cooking.
- To freeze cooked lamb patties, bring them to room temperature, cover tightly with plastic wrap, and freeze for up to a month.

Nutrition

Red Cabbage Slaw

Aysegul Sanford — Wed, 30 Apr 2025 14:37:00 +0000

What You Need to Know in a Nutshell?

Before you dive in, here are a few quick tips that will help you make the best red cabbage slaw every time:

Slice Thinly for Best Texture: A mandolin is great for getting ultra-thin, even slices, but a sharp knife works just as well. The key is to slice the cabbage as evenly as possible to keep the slaw light, crisp, and not bulky.

Make It Ahead: This simple slaw stores beautifully in the fridge if you prefer to make it ahead. In fact, it gets even better as it sits and the flavors meld together — ideal for meal prep!

No mayo dressing: Made with a light, tangy vinegar dressing instead of mayo, this purple cabbage slaw recipe is naturally vegan. It’s a great option if you’re looking for a coleslaw that’s a little lighter but still delivers on texture and taste.

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:

Photos by Tanya Pilgrim.

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

Resting time (otpional) 30

Total Time 45

Servings 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

Almond Flour Brownies

Aysegul Sanford — Thu, 13 Feb 2025 18:15:44 +0000

These homemade brownies with almond flour are so incredibly fudgy that you’d never know they were gluten-free! Sweetened with maple syrup, this extra chocolatey and easy gluten-free brownie recipe is guaranteed to be your next favorite recipe to bake when the chocolate cravings hit.

Like my Almond Flour Chocolate Cake and Flourless Chocolate Cupcakes recipes, this easy brownie recipe is easy to make. Plus, it is a great alternative to traditional brownies that are butter and sugar-packed and not so healthy.

Why You’ll Love This Recipe:

Made with everyday ingredients: The almond flour brownie batter comes together in one bowl in just a few minutes and uses only 7 simple ingredients, all of which are pantry staples.
No different than a brownie made with regular flour: You won’t be able to detect any difference when it comes to taste and texture. Perfectly fudgy, almond flour brownies pack the same addictive chocolate flavor you’d expect from a brownie.
Made with diet restrictions in mind: Like all of my almond flour recipes, compared to traditional baked goods made with all-purpose flour and butter, it uses a minimal amount of oil. It is also low-carb, grain-free (great for Passover), and paleo-friendly. Plus, thanks to the healthy fats in ground almonds, you can even count this as a healthy brownie recipe.

Ingredients:

The ingredient profile for this gluten-free almond flour fudge brownies recipe is similar to that of my Almond Flour Chocolate Cake recipe and even my Flourless Chocolate Cupcakes recipe. (Can you tell I love almond flour desserts?)

In terms of ingredients, you will need:

Blanched almond flour (affiliate link)
Unsweetened cocoa powder – You can use cacao powder and cocoa powder interchangeably in this recipe.
Melted coconut oil (cooled)
Maple syrup
Large eggs
Vanilla extract
Walnuts

Substitutions:

Oil: If you don’t have coconut oil on hand, you can substitute another neutral oil like avocado oil.
Almond Flour: If you cannot find it, you can make almond flour at home using a blender or food processor. This paleo brownie recipe can also be made with almond meal. However, almond meal brownies will be a tad bit dense compared to brownies made with almond flour.
Sweetener: You can swap agave nectar in place of maple syrup. You can also use honey, but I would recommend using less honey (¾ cup to 1 cup) as it is sweeter.
Keto Sweetener: If you are after keto almond brownies, I recommend sweetening with Keto Maple Syrup (affiliate link) sweetened with monk fruit. Liquid stevia can also be an acceptable substitute.
Nuts: Feel free to swap the walnuts in this almond flour brownie recipe for whichever nuts you prefer. Pistachios, pecans, sliced almonds, and even unsweetened coconut would work beautifully here!
Optional – Chocolate Drizzle: If you want to take this almond flour fudge brownies to the next level, I recommend drizzling them with chocolate. I prefer refined sugar free sweeteners like Enjoy Life or Lily’s dark chocolate chips (sugar free chocolate chips for the keto option) (affiliate links) for drizzling, but any of your favorite chocolate brand would work.
Optional – Dried or fresh fruit: If you want to make it a little bit colorful, top it off with fresh berries, or do what I do, sprinkle it with dried strawberries (affiliate link).
Optional – Sea Salt: You can sprinkle it with sea salt or lightly salted nuts as well.
Serve them with ice cream: I can’t imagine a better way to serve these than a scoop of vanilla ice cream or whipped cream made with maple syrup on top.

How To Make Brownies with Almond Flour?

The steps to making this easy almond flour brownie recipe have 6 folds:

Prepare for baking: Preheat the Oven to 350 Degrees. Line an 8X8 square baking dish with parchment paper.

Combine Dry Ingredients: Whisk together almond flour and cocoa powder in a large bowl until homogeneous, and no lumps remain.

Add Wet Ingredients: Add coconut oil, maple syrup, eggs, and vanilla extract to the bowl of dry ingredients, and whisk until fully incorporated.
Add the Nuts: Fold in half a cup of the nuts.

Prepare to Bake: Transfer the raw batter into the prepared pan and spread it out evenly using a spatula. Sprinkle it with the rest of the walnuts.
Bake: Cook them for 35-40 minutes in the prepared oven or until a toothpick inserted in the center of the brownies comes out clean (or with a few tiny crumbs). Allow the brownies to cool for 5 minutes, and remove them from the pan onto a wire rack. Let it cool to room temperature before slicing to avoid them falling apart. Serve with coffee, milk, or plant-based milks such as almond milk.
Optional step: If you are like me, and enjoy extra chocolatey, gooey brownies, then I recommend drizzling them with melted chocolate. I think the easiest way to melt chocolate is in the microwave. To do so;
1. Place 2 oz. of your favorite chocolate chips (both semi-sweetened and unsweetened would work) in a microwave-safe glass bowl.
2. Microwave at high for 30 seconds. Give it a stir and then repeat in 30-second intervals until fully melted. Slice your brownies and drizzle them with melted chocolate chips.

How To Store, Freeze and Thaw?

My favorite thing about these homemade almond flour brownies is that they get better as they sit. I recommend storing them in the refrigerator and warming them slightly before serving.

Storage: These gluten-free chocolate brownies will keep for 3-4 days in the fridge in an airtight container or plastic bag. You can also store them on your counter in the same fashion for a day as long as your kitchen stays fairly cool.
Freezing: To freeze, bring brownies to room temperature, individually wrap them with parchment paper, and store them in an airtight container in the freezer for up to a month.
Thawing: To thaw, let it sit on the counter for 15 minutes and warm in a low-heat (300 degrees F) oven for 10-15 minutes and serve.

Expert Tips:

While this recipe for the most fudgy almond flour brownies you see below is pretty straightforward, there are a few things you can do to get the best results on your first try:

Room temperature ingredients: As it is with most baked goods when making these brownies, we recommend using ingredients that are at room temperature.
Wait for it to cool completely: We know it is hard to wait, but as it is with all almond flour desserts, these brownies need time to cool down. If you slice while they are still warm, the middle section will be (somewhat) wet, looking like it is not fully baked. Therefore, it is imperative to give them enough time to firm up.

FAQs:

Can you make brownies with almond flour?

You sure can. As a matter of fact, due to its high-fat content, brownies made with almond flour are just as fudgy, moist, and chocolate packed with a similar taste and texture to brownies made with traditional flour and butter.

Can I make this recipe without eggs?

This recipe will not work without eggs or egg replacers (i.e., flax eggs or chia eggs). I find that when it comes to baking with almond flour, eggs are crucial for making them rise and stay super fudgy. If you need a vegan brownies recipe, I recommend checking out my Almond Butter Brownies recipe. It’s made with wholesome ingredients like nut butter, spelt flour, Medjool dates, coconut oil, and maple syrup.

How many calories are in each serving of almond flour brownies?

This recipe makes 9 servings and each serving is 375 calories.

Other Almond Flour Recipes You Might Like:

If you are in need of creative and healthier gluten-free recipes made without the use of refined sugars (i.e., white sugar), you’ll like the recipes below:

This almond flour chocolate brownies recipe is adapted from Almond Flour Brownies at Allrecipes.com with changes.

If you try this for Almond Flour Brownies, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Almond Flour Brownies Recipe

Almond Flour Brownies recipe made with only 7 ingredients in one bowl. They are just the trick to satisfy your sweet tooth without going totally overboard. Fudgy, moist, and Paleo-friendly, meaning they’re gluten-free, wheat-free, and dairy-free! Plus, they get their sweetness from maple syrup, making them refined sugar-free, as well.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 375kcal

Author Aysegul Sanford

Ingredients

1 ½ cups almond flour 6.3 oz.
½ cup + 2 tablespoons cocoa powder 2.3 oz.
½ cup coconut oil melted and cooled
1 ⅓ cups maple syrup at room temperature
4 large eggs at room temperature
2 teaspoons vanilla extract
1 cup walnuts or pecans chopped & divided

Chocolate Drizzle (Optional)

2 oz. chocolate chips i.e. Naturally sweetened Enjoy Life brand
1 tablespoon dried strawberries

US Customary – Metric

Instructions

Preheat the oven to 350 degrees. Line an 8X8 square baking pan with parchment paper.
Mix together almond flour and cocoa powder in a large mixing bowl until no lumps remain.
Add in coconut oil, maple syrup, eggs, and vanilla extract and whisk until fully incorporated.
Fold in half a cup of the nuts.
Transfer batter to the parchment lined pan and spread it throughout the pan using a spatula.
Sprinkle it with the rest of the walnuts.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean (or with a few tiny crumbs).
Let it cool for 5 minutes and remove from the pan on to a wire rack. Let it cool before slicing.
If you are using chocolate drizzle, place the chocolate chips in a glass bowl and melt in the microwave in 30-second intervals, mixing after each time until fully melted.
Drizzle the melted chocolate over the brownie and sprinkle with dried strawberries.
Slice & serve.

Video

Notes

To Store leftovers: Place the leftover brownies in an airtight container after they come to room temperature. Store in the fridge for up to 4 days. You can also store them on your counter in the same fashion for a day as long as your kitchen stays fairly cool.
Freezing: To freeze, bring brownies to room temperature, individually wrap them with parchment paper, and store them in an airtight container in the freezer for up to a month.
Thawing: To thaw, let it sit on the counter for 15 minutes, warm in a low-heat (300 degrees F) oven for 10-15 minutes, and serve.

Nutrition

Grilled Corn On The Cob

Aysegul Sanford — Tue, 13 Aug 2024 14:08:51 +0000

In this foolproof guide, I’ll show you how to cook corn on the grill with and without the husk, as well as other essential tips: how to buy corn for grilling, customize your seasoning, tailor your menu, and the best time and temperature to cook corn on the cob on the grill.

If you prefer a quicker alternative to cooking corn on the cob, be sure to check out our Air Fryer Corn on The Cob recipe.

Ingredients You’ll Need for Grilled Corn

It only takes a handful of fresh, simple ingredients to make this tasty summer staple:

Ears of corn: We used six ears of fresh sweet corn to make this recipe, but you can easily multiply the recipe and use more. For the best result, do your best to pick the freshest corn. Take your time to examine each ear of corn to avoid moldy, wet, or limp ones while at the grocery store.
Olive oil: Olive oil is only necessary if you’re grilling corn without the husk, as it helps the corn develop that external char.
Butter: Though optional, a few tablespoons of unsalted butter can add richness and depth to your grilled, seasoned corn on the cob.
Seasoning: After cooking corn on the grill, you only need a sprinkle of kosher salt and black pepper to bring out the veggie’s natural flavors.

How to Grill Corn on the Cob?

Below, I’ll show you two ways to make this recipe for barbeque corn on the cob: 1.) grilled corn with the husk on and 2.) grilled corn with the husk removed (AKA “husked corn”).

In the Husk

Grilling fresh corn with the husk on is an excellent option for those who prefer juicier, sweeter cobs. The soaked husks keep the kernels moist by “steaming” them, though this method doesn’t produce as much char as naked cobs.

Remove the silk strands: Peel back the husks from the corn, ensuring they remain attached to the cob. Then, remove as many silk strings as possible before bringing the husks back over the cob, covering the kernels again.
Soak the corn cobs: Fill a large pot with tap water and place the corn inside. Let the cobs and their husks soak for fifteen minutes.
Prepare the grill: Preheat the gas grill to medium-high heat (about 450 degrees F.).
Dry the soaked corn cobs: Remove the whole corn cobs from their water bath and shake them to remove as much water as possible.
Grill: Place the corn on the medium-hot grill and cook for 15 minutes—uncovered—while rotating the cobs every 3-5 minutes. At the end of 15 minutes, each side should have an even level of cooking.
Serve: When ready, remove the corn cobs from the grill and remove their husks. Serve them with butter, salt, and pepper (if desired), and enjoy!

Without Husks

I recommend grilling husked corn on the cob if you prefer a smokier, more prominent char on your veggies.

Preheat the grill: Heat the grill to medium-high heat (about 450 degrees F.).

Prepare the corn: Remove husks and silk strands from the corn cobs, then brush each side with a generous layer of olive oil.
Place the sweet corn on the grill: Place the corn cobs on the hot grill grates. Keeping the grill uncovered, cook the corn until it reaches your desired char level, rotating the cobs every 3-4 minutes (about 15 minutes in total). Finally, pierce a kernel with a sharp knife or fork to test for doneness. Your corn is ready if the kernels are tender, juicy, and lightly charred.
Serve: Remove the grilled cobs from the grill and serve them with butter, kosher salt, and pepper (if using).

Seasoning Ideas for Grilled Corn

It’s no secret that salt and butter are iconic additions to grilled corn on the cob. However, the best grilled corn seasoning is one you can customize to fit any flavor profile.

Below are a few of my favorite ways to take basic corn seasoning to the next level.

Butter and salt: Though a staple, plain butter and a sprinkle of salt don’t have to be boring. You can infuse your grilled sweet corn with complex, robust notes using compound butter (hello, Baked Garlic Butter!), garlic, and fresh herbs. Or, you can add lemon zest and pepper to melted butter for a zestier and brighter corn seasoning option.
Elote (Mexican Street Corn): Fresh, tangy flavors are at your fingertips when you use this Mexican seasoning for corn on the cob on the grill. All you need are a few simple ingredients—like lime juice, mayonnaise, cotija cheese, sour cream, and chili powder—and you’re ready to please any crowd. If you are short on time but love the flavors of Mexican street corn, try our Elote Corn Dip.
Barbecue sauce: With similarly smoky and sweet undertones, BBQ corn on the cob pairs brilliantly with BBQ sauce. You can even make homemade barbecue sauce to ensure a perfect flavor match.
Cajun spice: Want to give your corn a touch of spice? My Blackened Seasoning packs all the bold, spicy taste of Louisiana cuisine into one simple seasoning mix.
Parmesan cheese and basil: You can put a gourmet spin on your barbequed corn on the cob by sprinkling it with Parmesan cheese and fresh chopped basil—a herby, cheesy, and undeniably delicious combination.

How to Store and Freeze?

Of course, grill-roasted corn on the cob tastes best right after cooking. However, it’s also great for meal prep, including short- and long-term storage.

Storage: After cooking corn on the grill, let your leftovers reach room temperature. To avoid sogginess, I recommend wrapping the cooled cobs in plastic wrap (or aluminum foil) and placing them in an airtight container. You can then store the cobs in the refrigerator for 3-5 days.
Freezing: You can freeze your BBQ corn as whole cobs or just the corn kernels. Either way, begin by letting the corn come to room temperature. If you want to preserve the entire cobs, wrap them in tin foil or plastic wrap, then place them in a freezer-safe Ziploc bag with as much air removed as possible. Or, you can remove the corn kernels and put them in an airtight container. You can then store your corn (whole or cut) in the freezer for up to 2-3 months.
Thawing: To thaw your grilled corn, transfer it to the fridge overnight until ready to reheat.
Reheat: There are three options to reheat your grilled corn cobs. You can put them on a medium-heat grill, heat them in the oven at 350 degrees F. for five minutes, or (if you’re short on time) microwave them in 30-second increments until warmed.

How to Serve Grilled Corn on the Cob

Want to fill out your menu after cooking corn on the cob on the grill? Here, you’ll find all the grilled corn recipes you need to fill your table, whether you’re in the mood for a BBQ classic or a light lunch solution.

Burgers: Can you imagine a better match than juicy burgers and grilled corn cobs? Not me! I can’t resist serving my tender kernels with a loaded Bacon and Avocado Burger and a side of super-fresh Vegan Coleslaw or creamy Deviled Egg Potato Salad.
Grilled meats and seafood: If you’re in the mood for a savory, protein-packed main, barbecue corn on the cob compliments nearly any grilled meat or seafood dish. I love serving this corn recipe with succulent seafood, like my smoky Grilled Salmon or citrusy Grilled Mahi Mahi. Or, when I’m craving a little spice, Grilled Harissa Chicken is the perfect way to enjoy authentic North African eats at home.
Salads: This juicy corn recipe pairs incredibly well with garden-fresh salads, adding irresistibly smoky, mildly sweet undertones to all your favorite recipes. I love using this easy grilled corn in Mexican-inspired dishes, like my Street Corn Salad Recipe, tender Corn Black Bean Salad, and zesty Cowboy Caviar.

Expert Tips

If you want to make the most flavorful, tender grilled corn cobs, you’re in the right place. This simple guide has tips on everything you’ll need, from how to grill corn on a gas stove to selecting the best produce.

Charcoal grilled corn on the cob: If you prefer cooking corn on a charcoal grill, be sure that you never leave your veggies alone—especially when you plan on grilling the cobs with their husks. The husks may catch fire when the corn sits over direct heat, causing a minor flare-up. If this happens, move the corn to the cool side of the grill, close the lid, and wait until the flames dissipate.
Grilling corn inside on a gas stove: Want the savory, smoky flavor of grilled corn without the hassle of outdoor grilling? You can make this recipe indoors by cooking corn on a grill pan over a gas stove. However, keep in mind that grilling corn on a grill pan takes a bit more time than cooking it on the grill, so be patient.
Tips for buying corn: There are a few key things to consider when selecting the best corn. Try to choose corn cobs with the following: 1.) firm, plump, and even kernels; 2.) light tan, sticky silk; and 3.) bright green, intact husks. Though fresh corn is easiest to find when in season, as long as you avoid old or moldy-looking produce, you should be able to find corn year-round at your local grocery store.
Without soaking: If you’re grilling corn with the husk on, I highly recommend soaking the veggies beforehand, ensuring the kernels come out tender and moist. Of course, you can cook the cobs without soaking them first, but the kernels are prone to drying out after grilling, and the husks are more likely to burn.
Dry out: Though achieving photo-ready grill marks is tempting, you mustn’t accidentally overcook your corn—especially when you try to char corn cobs with their husks still on. Too much cooking can dry out the corn kernels, making them tough and flavorless.
Keep a close eye on it: Because corn is susceptible to overcooking, it’s essential to keep a close eye on your cobs during the grilling process. Furthermore, you must rotate your corn while cooking to ensure equal cooking around the cob.

FAQs

It’s easy to make corn on the cob grill. However, if you want to know more about this beginner-friendly recipe, I’ve answered all your questions below.

How long do you grill corn on the cob?

I recommend grilling corn cobs at 425 degrees F. for about 15 minutes, rotating them as needed. However, you might adjust your grilling time slightly, depending on your ideal level of char.

Do you have to boil corn before grilling?

If you want to reduce grilling time, you can parboil corn before grilling. However, this step is unnecessary, and there’s virtually no difference in taste or quality—as long as you grill your corn with a high enough heat.

How to soak corn before grilling?

Pre-soaking is a great way to give your kernels maximum tenderness and flavor when you want to grill corn on the cob in the husk. To soak your cobs, remove their silk strands, replace their external husks, and place them in a pot filled with cool water for fifteen minutes. When ready, shake off as much water as possible, and they’re ready to grill!

Can you freeze grilled corn on the cob?

Definitely! To do so, let your corn cobs reach room temperature, wrap them in tin foil or plastic wrap, and place them in a freezer-safe bag with as much air removed as possible. Then, you can freeze the grilled corn for 2-3 months.

Can you grill corn on the cob frozen?

Though not ideal, you can undoubtedly grill frozen corn on the cob. To do so, begin by slightly thawing the frozen corn (letting it rest for 30 minutes to an hour at room temperature should suffice). Then, brush it with olive oil and cook it on a 400-degree F. grill for 15-20 minutes, rotating them occasionally until the kernels become tender and have a slight char.

How to tell when grilled corn on the cob is done?

You can tell when your corn is done grilling by piercing one of its kernels with a fork or knife. Your cobs should be ready when the kernels are tender, juicy, and have a little char.

Other Corn Recipes You Might Like

If you love roasted corn on the grill, you’re in luck! With these easy recipes, you can enjoy corn’s tender-crisp, sweet flavor any day of the week.

Seafood

Grilled Shrimp Corn Salad Recipe

Soups

Mexican Street Corn Soup

Soups

Corn Stock

Air Fryer

Air Fryer Elotes

Grilled Corn on The Cob Recipe

Grilling corn on the cob is an easy way to prepare a fresh, sweet, and smoky side that’s fit for any occasion: weeknight dinners, outdoor cookouts, summer get-togethers, and beyond.

Course Vegan side dish

Cuisine American

Diet Vegan

Prep Time 5

Soaking time (optional) 15

Total Time 20

Servings servings

Calories 157kcal

Author Aysegul Sanford

Ingredients

6 ears corn
¼ cup olive oil use only if grilling without husks
2 tablespoons unsalted butter more as needed (optional)
Kosher salt and pepper to taste

Instructions

To prepare corn with husks:

Peel the husks back from the corn, keeping them attached to the cob.
Remove the silk strands as best as you can. Bring the husks back to cover the kernels and the cob.
Fill a large pot with tap water and place the cobs in the pot. Let them soak for 15 minutes.
Preheat the grill to medium-high heat, about 425 degrees F.
Remove the corn cobs from the water, shaking to remove as much water as possible.
Place cobs directly on the grill grate and grill for 15 minutes, uncovered, rotating every 3-5 minutes for even cooking.
Remove the husks from the cob and serve the corn with butter, kosher salt, and pepper, if desired.

To prepare the corn without husks:

Preheat the grill to medium-high heat, about 425 degrees F.
Remove the husks and silk from the corn cobs.
Generously brush the olive oil over all the corn cobs.
Place the corn cobs on the grill grate. Grill, rotating every 3-4 minutes, and cook, uncovered, for 15 minutes or to your desired level of “char.” The corn is done when the kernels are tender and have a slight char. You can check by piercing a kernel with a knife or fork; it should be tender and juicy.
Remove and serve with butter, kosher salt, and pepper, if using.

Notes

Yields: This recipe makes six grilled corn on the cob. The nutritional information below does not include the calories coming from the optional butter.
Soaked or not soaked: This recipe was tested as noted above (i.e., with soaked corn cob husks), but we also tried it without soaking the corn with husks first. The cob with soaked husks produced a moist cob, while the non-soaked husk corn tasted slightly dry.
With or without husks: Grilling with soaked husks vs. no husks is based on preference. The soaked husk is moist, but it results in a limited char. By contrast, the “naked” corn has a nice char and smoky flavor, but it isn’t as moist.
Keep a close eye on it: It is important to stay with the corn as it’s being grilled because the oil can cause flare-ups. The husks can also catch fire when unattended.
Storage: Barbecue corn on the cob tastes best on the day it is grilled. However, you can store it in the fridge for up to 5 days. To avoid sogginess, I recommend wrapping the cooled cobs in plastic wrap and placing them in an airtight container.
Do not throw away the cobs: Make use of all the corn cobs and make corn stock! It is such an easy and nice way to get more life out of your grilled corn.

Nutrition

Eggplant Caprese

Aysegul Sanford — Tue, 06 Aug 2024 11:59:58 +0000

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

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

Ingredients

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

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

How to make this recipe?

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

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

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

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

How To Serve Caprese Eggplant?

The beauty of this Italian classic is that it can be served in many different ways, making it a versatile summer dish that you can prepare on a moment’s notice. Here are some serving suggestions:

A light meal or appetizer: Serve it with a loaf of crusty bread for an impressive summer appetizer that is great for serving a crowd.
A vegetarian dinner: Place eggplant caprese stacks on top of a bowl of a hearty grain like quinoa or wild rice for a complete vegetarian meal.
Side Dish with grilled meats and seafood: If you are wondering what to serve with eggplant caprese, know that any grilled protein would work. I especially like to pair it with my Grilled Wild Salmon and Shrimp and Vegetable Kabobs.
Make it a sandwich or a wrap: Use the eggplant mozzarella stacks to make a quick sandwich with Italian bread or a wrap with flour tortilla for a quick lunch.

Other Eggplant Recipes You Might Like

Vegetable Side Dishes

Eggplant Involtini

Vegetable Side Dishes

Baked Eggplant Parmesan

Appetizers

Baba Ganoush Recipe

Air Fryer

Air Fryer Eggplant

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

Eggplant Caprese Recipe

Grilled eggplant slices layered with mozzarella cheese and juicy tomatoes garnished with basil leaves. If you are a fan of the classic Italian Caprese, be sure to try this eggplant version.

Course Salad

Cuisine American/Italian

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 8

Resting Time 10

Total Time 28

Servings servings

Calories 279kcal

Author Aysegul Sanford

Ingredients

For The Eggplant

1 large eggplant or two medium eggplant (approximately 1 lb)
¼ cup olive oil
¼ cup balsamic vinegar
2 cloves garlic finely minced or pressed
1 teaspoon kosher salt
½ teaspoon ground black pepper

For The Caprese

1 lb. fresh tomatoes any tomatoes would work (we prefer heirloom or cherry tomatoes) sliced 1/2 inch thick
8 oz. fresh mozzarella sliced ½ inch thick
¼ cup fresh basil leaves
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar or balsamic glaze optional
½ teaspoon kosher salt or flaky sea salt
¼ teaspoon ground black pepper

Instructions

Preheat your grill to medium-high heat, approximately 400 degrees F.
Slice the eggplant into ½-inch thick rounds—place as a single layer on a baking sheet.
To make the marinade, whisk together olive oil, balsamic vinegar, garlic, kosher salt, and pepper in a shallow baking dish (9X13) until combined.
Place the eggplant slices in the marinade, coating them fully on both sides. Let them rest for 5-10 minutes. When ready to grill, remove them onto a platter shaking the excess marinade.
Place the eggplant slices directly on the grill grate and cook for 4-5 minutes until lightly golden brown. Using a spatula, flip and cook for an additional 2-3 minutes or until tender.
To assemble the eggplant caprese, arrange grilled eggplant, sliced juicy tomatoes, and mozzarella in an overlapping pattern on a large serving platter. Alternatively, you can layer them in stacks starting with eggplant slices followed by mozzarella cheese, sliced tomatoes and fresh basil leaves.
Drizzle with olive oil and balsamic vinegar (or balsamic glaze, if using). Sprinkle with salt and pepper.
Garnish with fresh basil leaves and serve.

Notes

Yields: This recipe makes 7-8 (loose) cups of eggplant caprese, which is ideal for serving 6 people as a side dish. The nutritional values below are per serving.
Cooking Eggplant: We made this recipe using grilled eggplant since it’s perfect for the summer months. However, you can enjoy this eggplant dish all year round. You don’t have to stick to grilling; try air-frying, sautéing in a skillet, or baking in the oven your eggplant for equally delicious results.
Crispy Eggplant: Another alternative to grilling eggplant could be my Baked Crispy Eggplant or Breaded Eggplant in Air Fryer. Coating sliced eggplant with a mixture of panko breadcrumbs, parmesan cheese, garlic powder, and other seasonings adds yet another layer of flavor to the eggplant caprese.
Salting eggplant: It is not necessary to salt eggplant if you buy it from a supermarket during the summer months when it is in season. Thanks to the advancements in eggplant farming, farmers have bred out much of that signature bitterness, especially in the globe eggplants you find in US supermarkets. However, if you prefer to salt it, you can do so by following our guide on salting eggplant.
Serve at room temperature: While you can make this salad a few hours in advance, I find that it is best when served at room temperature. For the best results, simply take it out of the fridge 30 minutes before serving.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Greek Cucumber Salad

Aysegul Sanford — Tue, 30 Jul 2024 15:36:15 +0000

This Greek cucumber tomato feta salad is the perfect way to enjoy fresh produce on a hot summer day. Bursting with summer’s bounty while staying traditional, I serve this salad throughout the warm weather season.

If you are a fan of fresh summer salads, make Tomato Cucumber Caprese Salad, Mediterranean Quinoa Salad with Feta, and Strawberry Spinach Salad.

Ingredients for Greek Tomato Cucumber Salad

You will need just a few simple ingredients to make this Greek tomato and cucumber salad with feta. Feel free to experiment with substitutions and tips provided to suit your taste and what you have on hand. Below is what you’ll need:

The dressing Ingredients:

Olive oil: Use extra virgin olive oil for a buttery, fruity and smooth flavor.
Lemon juice: Fresh lemon juice makes a light, bright dressing. If you prefer more acidity, you can also use red wine vinegar.
Garlic: Fresh garlic gives us an extra punchy bite. If you do not have any fresh garlic cloves on hand, swap them out for ¼ – ½ teaspoon garlic powder.
Oregano: Fresh oregano is deliciously aromatic and makes you feel like you’re on the cobblestone streets of the Mediterranean. If you grow oregano in your backyard, this is a great use for it. If you prefer a mild oregano taste, use half the amount of dried oregano.
Seasonings: An easy and simple seasoning of Kosher salt and black pepper enhances those fresh summer vegetables.

Salad Ingredients:

Fresh Cucumbers: I love Persian cucumbers for their delicate flavor, crunchy texture, and thinner skin. That being said, English cucumbers have fewer seeds and can also be used in this cucumber tomato feta cheese salad recipe. If you can’t find either one, regular cucumbers can also be used.
Fresh Tomatoes: This recipe would work with any type of tomato. During the summer months, I usually use cherry tomatoes, grape tomatoes, or colorful heirloom tomatoes. However, other tomatoes, such as vine-ripened or Roma tomatoes, would also work.
Onions: Thinly sliced red onion provides color and flavor. If you do not prefer the taste of raw onion, thinly slice one bunch of green onion for a milder onion flavor.
Olives: Greek Kalamata olives are a classic when making this Mediterranean cucumber tomato salad, but black olives are a great substitute. If you are not a fan, you can leave them out.
Fresh herbs: I kept it simple with fresh parsley, but you can toss in any fresh herb available in your kitchen, including fresh mint, fresh dill, or fresh basil.
Crumbled feta cheese: Tangy feta cheese is the crowning glory of this healthy feta salad and it adds a creamy, salty brininess. Fresh feta can be found in the cheese section of the grocery store. If you are not a fan of salads with feta cheese, you can leave it out.

Optional Add-Ins and Variations

As it is with any iconic recipe, the authentic Greek Salad everyone seems to love can be customized with various (optional) add-ins and substitutions. Below are a few that I tried and recommend:

Dressing: While my Greek cucumber salad dressing is pretty basic, you can take it up a notch by using my Lemon Salad Dressing (with Dijon mustard), Red Wine Vinaigrette, or Lemon Balsamic Dressing.
Sweetener: Adding a small amount of sugar helps with balancing out the acidity. I like adding a small amount of honey or maple syrup. If that sounds good to you, make this recipe with my Mediterranean Salad Dressing.
Bell pepper: Toss in thinly sliced green or red bell peppers, or roasted red peppers.
Capers/Pepperoncini: Toss in a handful of drained and rinsed capers or sliced pepperoncini.
Salad greens: While leafy greens are not traditionally added to classic Greek salad, you can certainly pile all the ingredients on top of your favorite salad greens, such as romaine lettuce, mixed greens, or baby spinach.

How to Make Greek Cucumber Salad?

I love making this Greek cucumber tomato feta salad because all it takes is a quick whisk of the easy homemade Greek salad dressing and a few minutes of chopping the fresh veggies. Here are the step-by-step instructions:

Make the salad dressing: In a small bowl, whisk together olive oil, lemon juice (or vinegar), garlic, oregano, salt, and pepper until combined. Alternatively, you can place everything in a mason jar and shake vigorously.
Assemble salad ingredients: In a large mixing bowl, place sliced cucumbers, tomatoes, red onion, olives, parsley, and crumbled feta cheese.
Toss: Drizzle it with the dressing and gently toss to combine.
Serve: Enjoy immediately or cover and store in the fridge until ready to serve.

Make Ahead and Storage Instructions

This tomato cuke feta salad is great for making ahead as long as you store the ingredients properly. Prep the ingredients a couple of hours (or up to a day) ahead of time to maintain the integrity of the vegetables. Here’s how I do it:

Make Ahead: Dice the vegetables into bite-sized pieces, then store them separately in an airtight container in the fridge. Crumble or cube the feta and store it in a separate container in the refrigerator. Assemble the dressing and keep it refrigerated in a mason jar. When ready to serve, assemble the prepared veggies and cheese, give the dressing a good shake, toss, and enjoy.
Storage: Leftover dressed cucumber Greek salad can be stored for 2-3 days in an airtight container in the refrigerator.

What to Serve with this Cucumber Tomato Greek Salad?

This is a great side dish to bring to all your summer barbecues, yet equally delicious to enjoy at home as a main course with grilled protein for a full meal. Some of my favorite ways to serve this cucumber tomato and feta salad include:

Grilled Meats: This easy salad makes a flavor-packed side dish when served alongside Mediterranean and Middle Eastern dishes. It also complements the flavors, herbs, and seasonings of the region, including dishes like my Shish Tawook, Grilled Harissa Chicken, Shawarma Chicken, and Turkish Meatballs. You can also use it as a topping for making DIY CAVA Bowls with harissa and honey chicken and Chicken Shawarma Rice Bowl.
Fish and Seafood: The bright flavors of the salad perfectly balance the richness of the fish and seafood dishes like my Baked Sockeye Salmon or Grilled Shrimp Skewers.
Grains: Pair this Greek cucumber tomato salad with my Herbed Quinoa to turn it into a balanced vegetarian meal packed with crunchy vegetables, healthy fats, and protein. If you need a pairing that continues the Mediterranean flavors, try serving it with Lebanese Rice.
With Pita Bread: Use it as a filling for pita bread, along with some hummus and tzatziki sauce for a Mediterranean-inspired sandwich.

Aysegul’s Expert Tips

While this recipe is pretty straightforward and easy, I’d like to point out a few helpful tips for the best results on your first try:

Cut vegetables roughly the same size: Slicing and dicing the vegetables about the same size ensures you get each one of the vegetables in every bite.
Rest for 15 minutes: For the best flavor, let the cucumber and tomato salad rest for 15 minutes before enjoying it to allow the ingredients to meld together.
Pay attention to feta cheese and salt: Different brands of feta cheese will be saltier than others. I like to make the dressing, add the feta, toss it all together, then taste and add any additional salt, if necessary.
Tomatoes and cucumbers will release their juices: The water from the fresh tomatoes and cucumbers will naturally release when you add the dressing. If you prefer, you can serve the salad with a slotted spoon to hold back the excess water.

FAQs

What is the dressing made of in a traditional Greek salad?

The traditional Greek salad dressing is made with good-quality extra virgin olive oil, lemon juice (or red wine vinegar), fresh garlic, fresh oregano, salt, and black pepper.

What is the difference between Greek salad and Italian salad?

Greek salad focuses on simplicity, using fresh vegetables, a simple dressing, salty feta cheese, and olives. Italian salad is more herbaceous and savory, thanks to a wider variety of vegetables, a more complex dressing, and different cheese options.

Similar Salad Recipes You Might Like:

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

Greek Cucumber Salad Recipe

This vibrant Greek Cucumber salad recipe combines crunchy cucumbers, juicy tomatoes, and creamy feta cheese with a zesty dressing, perfect as a refreshing side or light meal.

Course Salad, Side Dish – Salad

Cuisine Mediterranean

Diet Gluten Free, Vegetarian

Prep Time 15

Total Time 15

Servings servings

Calories 311kcal

Author Aysegul Sanford

Ingredients

For The Dressing:

¼ cup extra virgin olive oil
3 tablespoons lemon juice or red wine vinegar
1 clove garlic minced or pressed
1 teaspoon fresh oregano or ½ teaspoon dried oregano
1 teaspoon kosher salt
¼ teaspoon ground black pepper

For The Salad:

6 Persian cucumbers peeled and diced or 1 English cucumber
3 cups cherry tomatoes cut in half or 4-5 Roma tomatoes – 15 oz.
¼ cup sliced red onion thinly sliced
1 cup Kalamata olives pitted and sliced
¼ cup fresh parsley chopped
1 cup feta cheese crumbled

Instructions

To make the salad dressing, whisk together olive oil, lemon juice (or vinegar), garlic, oregano, salt, and pepper in a small bowl until well combined. Alternatively, you can put everything in a mason jar and shake vigorously.
Place cucumbers, tomatoes, red onion, olives, parsley, and feta cheese in a large bowl.
Drizzle it with the dressing and give it a gentle toss to combine.
Serve right away or store in the fridge until ready to serve.

Notes

Yields: This recipe (depending on the size of your vegetables) makes about 6-7 cups of cucumber and tomato salad, which is ideal for four servings. The nutritional information below is per serving.
Adding Salt: Be sure to taste your feta cheese before adding more salt to the recipe. Some brands tend to be saltier than others, so it is best to give it a taste.
Storage: Leftovers can be kept in an airtight container for up to 2 days.

Nutrition

Grilled Harissa Chicken

Aysegul Sanford — Tue, 23 Jul 2024 16:02:14 +0000

What is Harissa Chicken?

Harissa chicken is a hot, smoky dish that gets its primary flavors from harissa, a hot chili pepper paste native to Tunisia. Harissa—used as a marinade or sauce in this recipe—comes from a blend of chili peppers, roasted red peppers, garlic, olive oil, and warm spices like caraway seeds, cumin, and coriander.

After infusing the meat with harissa’s spicy, aromatic flavors, you can then grill, bake, or pan-fry the chicken and (most often) serve it with a side of grains or veggies. You can also make it a dinner by making our Copycat CAVA bowl.

Ingredients for Harissa Grilled Chicken

You only need a handful of ingredients to make this grilled chicken harissa recipe. Hot, smoky, and oh-so-juicy, these simple ingredients will ensure your dish comes out delicious every time.

Chicken thighs: I used two pounds of boneless, skinless chicken thighs to make this dish, as dark meat tends to be juicier and more flavorful when grilled. If preferred, you can also make a harissa chicken breast recipe using boneless skinless chicken breasts. However, keep in mind that the grilling times might be longer depending on the thickness of your breasts.
Onion: Thinly sliced yellow onion (or red onion) is a great option to give your chicken a sweet yet robust finish.
Garlic: Press or grate your fresh garlic cloves before adding them to your marinade to achieve the most potent, even infusion of flavors.
Seasoning: Kosher salt, ground black pepper, and paprika are perfect for lending harissa chicken thighs savory, warm notes. Though I used Spanish paprika, smoked paprika would also work.
Lemon juice: Vibrant and bright, fresh lemon juice is my go-to when making this harissa marinade. If you don’t have lemon juice, use red wine vinegar or balsamic vinegar instead.
Harissa: Because it’s one of the main ingredients in this recipe, I recommend making your harissa sauce from scratch. If you need a shortcut, you can also make Harissa Paste from Powder. Though the homemade version offers greater customization and a deeper flavor, you can also use store-bought harissa to reduce kitchen time. (My favorite brands are NY Shuk and Mina. Trader Joe’s also has one if you want a cheaper harissa.)
Olive oil
Garnish: To add a touch of color to your final plate, try serving your harissa chicken with quartered lemon wedges and a sprinkle of fresh parsley (or other fresh herbs like chopped cilantro or oregano.)
Greek yogurt: Though optional, ¼ cup of Greek yogurt can add a delicious tang and creaminess to your harissa marinade for chicken.

How to Make Harissa Chicken?

With an irresistible marinade and super-easy grilling technique, this harissa chicken thighs recipe is a cinch to make. Plus, it only takes ten to twenty minutes of hands-on prep!

Dry the chicken: Use a paper towel to pat dry the chicken on both sides. Then, season both sides with salt and pepper and set the thighs aside.
Make the marinade: Add the garlic, onion, paprika, lemon juice, and harissa to a large mixing bowl and stir until combined.
Marinate the chicken: Add the chicken thighs to the harissa mixture and toss them until thoroughly covered. Then, cover the bowl with plastic wrap and refrigerate it for an hour (or up to overnight). Remove the chicken from the fridge 30 minutes before grilling.
Prepare the grill:
1. Gas grill: Preheat the outdoor grill to 400 degrees F. When hot, scrape the grates to remove unwanted debris and coat them generously with olive oil.
2. Charcoal grill: Light the charcoal and let it burn until white ash covers it (20-30 minutes). When ready, spread the coals in an even layer across the bottom.

Grill the chicken: Place the harissa-marinated chicken in a single layer on the grate and top it with some onions. Then, cover the grill and cook the chicken for six minutes on each side or until the thickest part of the meat reaches an internal temperature of 165 degrees F.
Let the chicken rest: Transfer the grilled chicken to a serving plate, loosely cover it with aluminum foil, and let it rest for ten minutes.
Serve: Garnish your grilled harissa chicken with fresh parsley and a side of lemon wedges if preferred.

How to Store, Freeze, Thaw, and Reheat?

Here, you’ll learn how to maximize the freshness of your harissa sauce chicken, whether you want to enjoy it the next day or the next month.

Store: Let your harissa chicken thighs come to room temperature before storing them. Then, transfer them to an airtight container and place them in the refrigerator for up to 4-5 days.
Freeze: There are two ways to freeze harissa chicken for long-term storage: cooked and uncooked.
- Freezing cooked meat: If you’ve already cooked the meat, let it reach room temperature, transfer it to an airtight container, and freeze for up to three months.
- Freezing raw meat: For advance meal prep, place the raw chicken and harissa paste marinade into a freezer-safe Ziploc bag with as much air removed as possible. You can then store the raw meat in the freezer for three months.
Thaw: To thaw your frozen harissa chicken, transfer it to the fridge and let it defrost overnight.
Reheat: You can reheat your chicken thighs with harissa in a low-heat oven (~300 degrees F.) until warmed thoroughly, about 10 minutes.

What to Serve with Harissa Chicken?

It goes without saying that this recipe for chicken harissa is delicious on its own. However, it also makes an incomparable pair with dozens of other tasty dishes—just a few of which I’ve listed below.

Grains: Looking for an easy dinner that’s as delicious as it is filling? Add this spicy chicken recipe to your favorite rice bowls (such as our CAVA Copycat Recipe), and you have an easily customizable option that will tantalize your taste buds any day of the week. I recommend whipping up a serving of Rice with Vermicelli or Turkish Bulgur Pilaf for a rich, savory base. Or, for a lighter, zestier option, you can try serving your chicken with dishes like couscous and Lemon Quinoa.
Salads: Chicken thighs and harissa make a fantastic, protein-packed addition to salads. I love adding this recipe to fresh classics, like my Greek Cucumber Tomato Salad, tender Eggplant Caprese, Caprese Pasta Salad, and tangy Spring Mix Salad—especially with a crumble of fresh feta cheese on top!
Grilled veggies: Smoky, fresh, and nutritious, grilled vegetables are a no-brainer for harissa chicken. Serve this Middle Eastern dish with Grilled Corn on the Cob or Grilled Eggplant, and you can cut your cooking time in half.
Sauces: Serving this spicy chicken recipe with your favorite sauces is an easy way to add layers of flavor. For a creamy, cool accompaniment, I recommend adding a side of plain Greek yogurt, Tahini and Yogurt Sauce, or a refreshing Mint Yogurt Sauce. Or, if you want a spicier accompaniment, you can whip up a delicious Harissa Aioli in a matter of minutes!

Expert Tips

With these chef-approved tips, tender chicken, bold flavor, and authentic North African flavors are at your fingertips. Below are a few helpful tips to help you make the best-grilled harissa chicken on your first try:

Spice levels: Want to adjust the heat level of this harissa recipe for chicken? I highly recommend making your harissa from scratch so you can control your seasoning levels and pick what kinds of hot chiles you use (some are spicier than others). If you opt for a store-bought brand, remember that some are spicier than others, and you can always make a hotter marinade by adding cayenne pepper or red pepper flakes to the mix.
Overnight marinade: Marinating your chicken for one hour perfectly suits achieving a total infusion of flavors. During our recipe testing (and research), we found some recipes warning against marinating overnight. We tested it and found nothing wrong with letting your chicken marinate overnight. It is an excellent option for advanced meal prep!—if you want a deeper, richer taste.
Grilling with onions: When grilling with onions, remember that some of the onions will likely fall through the grates and cause a minor flare-up. Though this effect is nothing to worry about, it’s a good idea to shift the chicken away from the flames when this happens to avoid unwanted scorching.
Adjust the grill’s temperature: When cooking with a grill, keep in mind that closing the lid will increase the cooking temperature. Therefore, it’s important to open and close the lid to maintain an appropriate temperature.
Avoid overcooking: The best way to avoid overcooking harissa spiced chicken is to use an instant-read thermometer. When you think your chicken is ready, insert the meat thermometer into the thickest part of the meat. Once it reaches 165 degrees F., remove the chicken from the grill.
Thread it in skewers: Another way to make this recipe is to transform it into harissa chicken skewers. Simply cut the meat into small cubes, marinate them, and thread them onto skewers. Then, grill them as-is or add other tasty veggies—like bell peppers, onions, and cherry tomatoes—for a lighter, more colorful dish. Remember that the cooking time might be slightly shorter as the chicken is cut into smaller pieces.
Bring the meat to room temperature before grilling: If you can plan ahead, it is a good practice to remove the chicken from the refrigerator 30 minutes before grilling. Doing so will ensure the meat cooks evenly and doesn’t become tough.

Other Chicken Dinners You Might Like

Chicken

Grilled Cornish Hens

Chicken

Shish Tawook

Chicken

Easy Chicken Shawarma Recipe

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

Grilled Harissa Chicken Recipe

Grilled harissa chicken is a spicy, easy-to-make dish that requires just a few minutes of prep time to get the juiciest, most flavorful results. Serve it with grilled vegetables, rice or a green salad for a filling chicken dinner.

Course Chicken Recipes, Dinner

Cuisine Mediterranean

Diet Gluten Free

Prep Time 20

Cook Time 12

Marinading Time 1

Total Time 1 32

Servings servings

Calories 590kcal

Author Aysegul Sanford

Ingredients

2 pounds chicken thighs boneless and skinless*
1 teaspoon kosher salt
½ teaspoon ground black pepper
5 garlic cloves pressed or grated
1 small yellow onion thinly sliced
1 teaspoon paprika we used Spanish paprika but smoked paprika would also work
2 tablespoons lemon juice plus 1 lemon quartered for serving
½ cup harissa
¼ cup olive oil more or less for greasing the grill grates
3 tablespoons fresh parsley as garnish (optional)

Instructions

Pat dry the chicken on both sides. Season with salt and pepper on both sides. Set aside.
In a large bowl, combine the garlic, onion, paprika, lemon juice, and harissa. Add the chicken and toss to combine.
Cover the bowl with stretch film and refrigerate for an hour or overnight if you have the time.
Remove from the refrigerator 30 minutes before you are ready to grill.
If cooking on a gas grill: Preheat the grill to 400 degrees F. Once hot, scrape the grates and generously coat them with olive oil.
If cooking on a charcoal grill: Light the charcoal and let it burn until the coals are covered with white ash for about 20-30 minutes. Spread the coals evenly at the bottom. Right before grilling, grease the grill grates with olive oil.
Place the chicken thighs, topped with some onions, on the grate without overlapping.
Cover and grill for 6 minutes on each side (for a total of 12 minutes) or until the internal temperature in the thickest part of the chicken thigh reaches 165 degrees F.
Remove and place on a clean plate or platter, loosely tenting with foil. Let rest for 10 minutes.
If preferred, garnish with fresh parsley and lemon wedges on the side.

Notes

Yields: This recipe makes eight harissa chicken thighs ideal for four servings. However, the number of chicken thighs may change depending on the weight of your thighs. The nutritional values below are per serving.
Chicken Breasts*: You can use chicken breasts if preferred. However, the grilling time might be longer depending on the thickness of your chicken. We recommend using a meat thermometer to check doneness.
Harissa: We used homemade harissa, but this recipe would also work with any store-bought harissa. If you have harissa powder, follow our harissa from powder recipe for a quick homemade harissa.
Grill pan: If you don’t have a grill, you can also use a grill pan to cook (over medium-high heat) this chicken and harissa paste recipe on the stove.
Store: Let the chicken come to room temperature and then, transfer them to an airtight container and place them in the refrigerator for up to 4-5 days.
Freeze: You can freeze this harissa chicken in two ways: cooked and uncooked.
- Freezing cooked meat: If you’ve already cooked it, let it come to room temperature, transfer it to an airtight container, and freeze for up to three months.
- Freezing raw meat: Place the raw chicken and harissa marinade into a freezer-safe plastic bag with as much air removed as possible. You can then store the raw meat in the freezer for three months. Thaw overnight in the fridge.
Oven baking instructions:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place the marinated chicken thighs (with some onions) on the prepared pan without overlapping.
- Roast for 25 minutes or until the internal temperature in the thickest part of the chicken thigh reaches 165 degrees F. Cover with foil and let chicken rest for 10 minutes before serving.

Nutrition

Elote Dip

Aysegul Sanford — Mon, 01 Jul 2024 20:45:44 +0000

Tender, flavorful, and fresh, corn appetizer recipes make a great addition to any savory meal. My Mexican Street Corn Salad strikes an irresistible balance between heat and tanginess, while Corn Black Bean Salad has all the garden-fresh, zingy undertones you could want in a side dish.

What is Elote Dip?

Elote dip is a creamy, corn-based appetizer that gets its flavors from traditional Mexican street corn. This recipe’s original “street food version” starts by grilling corn on the cob and slathering it with a rich mixture of mayonnaise, sour cream, and lime juice. People then sprinkle it with ingredients like cilantro and chili powder to enhance its fresher, spicier notes.

The “dip form” of this recipe takes all of the same ingredients and flavors, transforming it into a scoopable appetizer—often served with a side of tortilla chips, as a condiment for tacos, or on top of other savory mains.

Ingredients You’ll Need

Wondering why this recipe for elote dip is so irresistible? With only a few simple ingredients, this dish packs all the creamy, fresh, and spicy flavors you love in Mexican street food.

Corn: Nearly any type of corn will work in this elote dip recipe. When fresh sweet corn is in season in the summer, I prefer buying it fresh. However, you can also make this dish with canned or frozen corn if it is out-of-season (like when serving it as a part of your Cinco de Mayo spread) or if you want to simplify your meal prep.
Olive oil: We used extra virgin olive oil because of its milder flavor, but you can also use an equal amount of unsalted butter.
Fresh garlic cloves: To ensure an even infusion of flavor, finely mince or press your garlic before adding it to your recipe.
Mayonnaise: Most recipes for this sweet corn dip use mayo as the base when making the creamy elote dressing. However, if you want a more decadent option, you can also make this Mexican corn dip with cream cheese instead, though your recipe will likely have a thicker consistency.
Sour cream: Sour cream is vital to this recipe’s cool tanginess. However, you can make a more authentic elote dip recipe with Mexican crema or use plain Greek yogurt for a lighter version.
Fresh lime juice and zest
Seasonings: I opted for a basic mix of kosher salt, ground pepper, and chili powder to season my elote dip. However, you can use an authentic Mexican Tajin seasoning or Trader Joe’s Everything But the Elote Seasoning Blend (affiliate link) for a zestier, more robust chili taste. And if you like your dip spicier, a pinch of cayenne pepper would be a welcome addition.
Red onion: If you prefer a milder “onion” flavor, use green onions instead of red for this recipe.
Jalapeno: One fresh, finely chopped jalapeno is all you need to add fresh heat to this elote cheese dip. Though I prefer removing the seeds from my jalapenos before cutting, you can achieve a spicier blend by leaving some seeds in.
Cotija cheese or queso fresco: These two kinds of cheese are classic choices for this dip, but almost any Mexican cheese will work. Though not traditional, you can also use feta cheese, pepper jack cheese, or Parmesan cheese if you’re in a pinch.
Cilantro: Fresh, chopped cilantro is an easy way to give your dip a touch of freshness and color, but you can substitute it for parsley or omit it altogether if preferred.

How to Make Street Corn Dip?

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

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

How to Serve this Mexican Street Corn Dip Recipe?

One of the best parts about this easy Mexican street corn dip is its versatility. It’s good enough to eat with a spoon, but you can also pair it with countless other dishes to make a flavorful, filling meal.

Chips on the side: An undeniable crowd-pleaser, this elote chip dip makes the perfect party appetizer when served alongside a bowl of tortilla chips. (Warning: Don’t expect to have any leftovers!)
Tacos and burritos: This creamy elote dip tastes amazing with taco recipes, balancing their savory flavor with a bright, smooth tang. In particular, I love serving it with juicy Flank Steak Tacos, smoky Brisket Tacos, and vegan Black Bean Quinoa Tacos. You can even use this easy dip as a burrito topping for an equally delicious Mexican meal.
Vegetable platter: Another delectable way to enjoy this roasted street corn dip is one of the healthiest. Serve this creamy dish alongside a platter of fresh veggies—especially bell peppers, carrot sticks, and cherry tomatoes—for an equally delicious and colorful snack platter.
Salads and taco bowls: This recipe is more than a tasty dip. When mixed into taco bowls and salads, it also makes a delicious elote salsa.
Grilled seafood: In the mood for a light, seaside menu? This easy elote corn makes an incredible topping for dozens of fresh fish mains, whether you’re craving savory-sweet Grilled Mahi Mahi, umami-rich Grilled Sockeye Salmon, or smoky Grilled Shrimp.

Aysegul’s Expert Tips

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

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

You Might Also Like:

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

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

Elote Dip Recipe

Tangy, creamy, and smoky, this elote street corn dip will immediately add fresh, Mexican flavor to any menu. The best part is that you can make this authentic dish in less than 30 minutes with only a handful of ingredients!

Course Appetizer, Condiment – Dip

Cuisine Mexican Cuisine

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 196kcal

Author Aysegul Sanford

Ingredients

For The Corn

1 tablespoon olive oil
6 ears of corn husks remove and kernels cut from the cob*, about 4-5 cups
2 cloves garlic finely minced or pressed

For The Creamy Elote Dressing:

3 tablespoons mayonnaise
3 tablespoons sour cream or Greek yogurt or Mexican crema
3 tablespoons lime juice
1 teaspoon lime zest
½ teaspoon chili powder
1 teaspoon kosher salt
¼ teaspoon ground black pepper

For The Dip:

¼ cup red onion or green onions finely chopped
1 jalapeno seeded and finely chopped
½ cup crumbled cotija cheese or queso fresco
⅓ cup fresh cilantro chopped

Instructions

To cook the corn: In a large heavy-bottom skillet (such a cast iron skillet), heat olive oil over medium-high heat. Add the corn kernels and saute for 7-10 minutes, stirring frequently until lightly golden. Do not overcrowd the skillet. Saute in 2 batches if needed. Add the garlic and saute, stirring constantly, for 30 seconds. Remove from the heat and set aside to cool for 5-10 minutes.
To make the dressing: Whisk together the mayonnaise, sour cream, lime juice, lime zest, chili powder, kosher salt, and black pepper in a large bowl (big enough to mix the whole dip) until thoroughly combined.
To assemble: Add the now-cooled corn, onion, jalapeno, cotija cheese, and cilantro to the bowl and toss to combine. Taste for seasoning and add more if necessary.
Transfer to a serving bowl and garnish with more cilantro. Serve with your favorite chips on the side.

Notes

Yields: This recipe makes approximately 4 cups of dip that is ideal for serving 6 people as an appetizer. The nutritional values below are per serving.
Corn: During the summer months, I prefer using fresh sweet corn for this recipe. On the other hand, when corn is not in season, I use canned (and drained corn) or frozen corn kernels. If using frozen corn, there is no need to thaw it. Either way, you will need 4-5 cups of corn kernels to make this recipe.
Adding Salt: Be sure to taste your cheese before adding it to your Mexican street dip. Some varieties are saltier than others, so you might alter your seasoning depending on your cheese’s flavor profile.
Adjust spiciness: My recipe for street taco dip is relatively mild, as I remove the seeds of my jalapenos before adding them to my mix. However, if you’re looking for an extra kick of heat, leave some seeds in or add a dash of your favorite hot sauce.
Storing leftovers: You can store this elote corn dip recipe in an airtight container in the refrigerator for up to 3-4 days. I don’t recommend freezing your dip, however, as the extreme temperatures will interfere with the dressing’s texture and taste.

Nutrition

Mango Avocado Salad

Aysegul Sanford — Sat, 29 Jun 2024 15:28:24 +0000

Once you try a bite of this refreshing, vibrant salad, you’ll be adding avocado to all your summer fruit salads. While I think that creamy avocado and ripe mango are a match made in heaven, avocado is also the perfect addition to other fruit salads. Try this Peach Avocado Salad or Watermelon and Avocado Salad for a refreshing twist. Readers also love my Kale Avocado Salad or this Avocado Quinoa Salad for a more savory option.

And if you have some leftover mangoes, try our Pineapple Mango Salsa.

Why You’ll Love This Mango Salad?

I know you’ll love this mango and avocado salad as much as I do! Here’s why:

Quick, easy, and nutrient-dense: Healthy has never been easier! Throw this simple salad together in 15 minutes for your daily dose of essential fatty acids and vitamin-C.
The ideal accompaniment to grilled favorites: This salad pairs perfectly with fish tacos, grilled seafood, meats, and other main dishes. Or, serve it as a mango salsa with your favorite tortilla chip as a quick appetizer!
Bursting with refreshing summer flavor: Like our other summer salads, this fresh fruity salad is the perfect way to cool off on a hot summer day.

Ingredients for Avocado Mango Salad

To make this mango salad with avocado, you’ll need two sets of simple ingredients. The dressing consists of a few well-loved, familiar pantry items and the salad consists of a handful of fresh produce from your local farmer’s market or grocery store.

For the chili lime dressing, you will need:

Extra virgin olive oil
Lime juice and lime zest
Fresh garlic cloves: Be sure to mince it finely.
Spices & seasonings: Ground cumin, chili powder, and kosher salt.
Sweetener: You can use honey or maple syrup interchangeably in this mango avocado salad dressing.

To make the recipe for mango salad, gather:

Avocados: Use ripe but firm avocados. This way, they won’t get mushy when cut into cubes and incorporated into the salad.
Mangoes: I recommend using juicy ripened mangoes for this recipe. I usually buy them a few days before I plan to make it and keep them on the counter to ripen.
Red Onion: You need only a small, thinly sliced red onion. For a lighter taste, you can also use green onions.
Jalapeno peppers: Deseed and chop your peppers finely. If you prefer your mango salad to be spicy, you can incorporate some of the seeds into the salad. Alternatively, you can also use a red bell pepper.
Fresh cilantro: I know that Mango Salad with cilantro might not be everybody’s cup of tea. If that is you, feel free to swap it with other fresh herbs like parsley or mint to pack an aromatic punch.

Substitutions and Possible Additions

Dressing: If a spicy mango avocado salad isn’t your thing, try this Balsamic Lemon Dressing for a tangy, balsamic vinegar-based salad addition with fresh lemon juice.
Nuts & Seeds: For a salty crunch that beautifully balances the sweetness of the mango, try adding a handful of pumpkin seeds or chopped walnuts.
Other produce: Create endless salad varieties with any fresh summer produce you have on hand. Turn this recipe into a Mango Avocado Tomato Salad by tossing in a cup of cherry tomatoes, or throw in a cup of diced English cucumber for some extra crunch.
Salad greens: To turn this into a green salad with mango and avocado, add spring mix, butter lettuce, arugula, or any of your favorite leafy greens.
Cheese: Top it off with 1/2 cup of cotija cheese, feta or even goat cheese for some salty umami flavor.
Add in some protein: Looking for a good protein source to make this salad more filling? Try adding a few grilled or baked chicken breasts for a delicious copycat version of the fan-favorite Cheesecake Factory salad with mango and avocado. Or if you have the grill on, top it off with grilled shrimp on top.

How to Make Mango Salad?

With a little bit of chopping and a gentle toss of the ingredients, this delicious avo mango salad comes together in the blink of an eye and is sure to impress at any summer gathering. Simply:

Make the dressing: Add all ingredients into a mason jar. Screw on the lid tightly and shake until thoroughly combined.
Assemble the salad: Grab a large bowl and add in your cubed avocado, chunks of fresh mango, sliced red onion, chopped jalapeño (optional), and freshly chopped cilantro.
Add the dressing: Drizzle the dressing over the salad and toss it gently until just combined.
Season: Season to taste with salt and black pepper, if necessary. Enjoy!

How to Make Ahead and Store Leftovers

Dressing: To make this recipe come together quickly, you can make the dressing a day in advance. Simply combine all ingredients in a mason jar and place in the fridge.
Prep: Avocado is difficult to prep ahead of time because it can quickly turn an unappealing brown color once cut. I recommend chopping up the ripe avocado and the rest of the ingredients as soon as you’re ready to assemble the salad. You can, however, prep the mango and jalapeño in advance, but be sure to store them in an airtight container in the fridge.
Storage: You can store the salad in an airtight container in the fridge and enjoy it for up to two days.

What to Serve it With?

A salad this versatile, refreshing, and vibrant is sure to brighten up your favorite summer main dish. Here are some serving suggestions:

Serve it as a great addition to taco night: Looking for ways to amp up your Taco Tuesday? Impress your family by pairing this salad with Brisket Tacos, Flank Steak Tacos, Black Bean Quinoa Tacos, Blackened Mahi Mahi, or your favorite fish tacos.
Pair it with your favorite grilled seafood: A seafood dish isn’t complete without a refreshing salad! Serve the salad on the side with some of my seafood favorites, such as Grilled Salmon, Shrimp Kabobs, or Grilled Mahi Mahi.
With chips on the side: Serve the salad with tortilla chips, pita chips, or crackers for a refreshing and flavorful dip perfect for entertaining.

Aysegul’s Expert Tips

While this recipe for avocado and mango salad is super simple and easy, follow these helpful tips to achieve maximum results and flavor!

Use ripe fruit: Avocados and mangoes have the best texture and flavor when they’re ripe. Also, it is best if you cut them in bite-sized pieces.
Prevent Browning: To prevent the avocado from browning, cut it right before incorporating it into the salad and drizzle it with the lime-based dressing immediately. This not only preserves the color but also enhances the flavor.
Ensure your prepped fruit is similar in size: Make sure every bite of your salad is consistent by cutting your mango and avocado into equal-sized cubes or chunks.
Toss gently: Avocado tends to turn mushy if over-handled, so be sure to toss your salad gently when combining.

FAQs

How do you know if a mango is ripe?

To tell whether a mango is ripe, use your thumb to apply pressure to the skin gently. If it feels soft or gives slightly, it’s ready! If you’re not quite sure, locate the fruit’s stem and give it a whiff. If it gives off a sweet, fruity aroma, it’s ripe.

Is mango skin edible?

Mango skin is edible, and studies show that the skin contains a variety of health and nutritional benefits. However, keep in mind that eating mango skin may cause allergic reactions or lead to ingesting pesticides or harmful chemicals. The skin is also generally bitter and tough to chew.

Can you eat this like a mango avocado salsa?

You sure can. If you prefer it as salsa, I recommend cutting the mango and avocado into smaller cubes so that you can easily scoop them out with a tortilla chip.

Other Fruit Salads You Might Also Like

If you loved this mango summer salad, here are some other fruity salad recipes you need to try!

Apple Salad
Blueberry Salad
Strawberry Spinach Salad
Looking for other healthy recipes? Check out all our fresh and nutritious salad recipes.

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

Mango Avocado Salad Recipe

This Mango Avocado Salad recipe is made with fresh mango, ripe avocados, and chili lime dressing. Ready in 15 minutes, it is the perfect side dish for the grilling season.

Course Salad

Cuisine Mexican/Southwestern

Diet Vegan

Prep Time 15

Total Time 15

Servings people

Calories 358kcal

Author Aysegul Sanford

Ingredients

For The Chili Lime Vinaigrette:

¼ cup extra virgin olive oil
1 teaspoon of lime zest
4 tablespoons lime juice freshly squeezed
1 clove garlic minced
1 teaspoon ground cumin
½ teaspoon chili powder
¾ teaspoon kosher salt
½ teaspoon maple syrup/honey

For The Salad:

2 ripe avocados cut into cubes
2 ripe mangos cut into 1-inch chunks
½ cup red onion thinly sliced – from a small red onion
1 small jalapeno pepper seeded and chopped (optional)
½ cup chopped fresh cilantro

Instructions

Make the dressing by combining everything in a mason jar. Close the lid tightly and give it a shake until all ingredients are thoroughly mixed.
Place the cubed avocados, mango chunks, red onion slices, jalapeno, and cilantro in a salad bowl.
Drizzle it with the dressing and give it a toss to combine.
Taste for seasoning and add in if necessary.

Video

Notes

Yields: The finished salad is about 4 cups with 1 cup per serving.
Storage: You can store the salad in an airtight container in the fridge and enjoy it for up to two days.
Cut them in similar bite-size chunks: For best results, cut avocado and mango cubes in similar sizes.
Toss gently: Avocado tends to turn mushy if over-handled, so be sure to toss your salad gently when combining.

Nutrition

Mediterranean Nachos

Aysegul Sanford — Thu, 20 Jun 2024 13:13:56 +0000

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

Ingredients You’ll Need

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

For The Pita Chips:

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

For The Topping:

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

For The Herbed Tahini Sauce:

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

Optional Add-Ins

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

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

How to Make Mediterranean Nachos?

If you think that you can not make nachos without cheese, think again! Here are the step-by-step instructions and photos to make this Greek nachos recipe:

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

Prepare pita: Brush both sides of the pita bread lightly with olive oil. Stack them on top of each other and cut them into 8 triangles. If it is hard to cut it, you can do it in two batches.
Bake pita chips: Spread the pita wedges into one single layer on the prepared sheet pan. Season with salt. Bake for 9-10 minutes, flipping halfway through. Remove from the oven and set aside while you prepare the topping.
Make the topping: In a medium bowl, combine chickpeas, tomatoes, cucumber, green onions, olives, parsley, lemon juice, garlic, olive oil, salt, and pepper. Stir to combine.

Make the tahini sauce: In the bowl of a food processor with the blade attachment, add the tahini, lemon juice, garlic, parsley, water, and salt. Process until smooth and creamy. If the sauce is too thick, add water, one tablespoon at a time.
Assemble nachos: Spread the toasted pita chips on a large platter. With a slotted spoon, scoop the tomato and cucumber mixture over the pita bread. Drizzle it with the tahini sauce. Garnish with more parsley, if desired. Enjoy!

FAQs

Can Mediterranean nachos be prepared ahead of time?

If you want to get ahead, components of the nachos can be prepared and stored separately. Dice the vegetables and make the tahini sauce up to 3 days in advance. Store all components separately. I recommend baking the pita chips right before assembling the nachos.

How do you layer nachos so they don’t get soggy?

Start with a base of thick pita chips and layer evenly so that the toppings and sauce are evenly distributed. Also, use a slotted spoon for the salad topping, as we don’t want the extra juices.

Similar Appetizer / Party Food You Might Like:

Muhammara Recipe
Red Pepper Walnut Dip
Carrot Hummus Dip
Chicken Nachos
Need more inspiration? Check out all our Appetizers

Reprinted (with minimal changes) from the Love Real Food by Kathryne Taylor, Vegan Nachos Recipe by permission of Rodale Books.

Mediterranean Nachos Recipe

This Mediterranean Nachos recipe is a 20-minute vegan appetizer made by layering toasted pita chips with a quick tomato chickpea salad. Drizzled with homemade herbed tahini dressing, this is an easy recipe that is not only delicious but also visually impressive.

Course Appetizer

Cuisine Mediterranean

Diet Vegan

Prep Time 10

Cook Time 9

Total Time 19

Servings Servings

Calories 246kcal

Author Aysegul Sanford

Ingredients

For the toasted pita chips:

4 whole wheat pitas 7-inch
2 tablespoons olive oil
½ teaspoon Kosher salt

For The Toppings:

1 can chickpeas drained and rinsed (15-ounce can)
1 cup cherry tomatoes sliced
1 Persian cucumber peeled (or not peeled), sliced thinly or half of an English cucumber
2 stalks green onions chopped
¼ cup black olives pitted and sliced (such as Kalamata olives)
¼ cup fresh parsley chopped
2 tablespoons lemon juice freshly squeezed
1 garlic clove minced
1 tablespoon olive oil
½ teaspoon Kosher salt
¼ teaspoon black pepper

For The Herbed Tahini Sauce:

⅓ cup tahini shaken well
¼ cup lemon juice
1 garlic clove minced
¼ cup fresh parsley leaves plus more as garnish
2 tablespoons water plus more as needed
¼ teaspoon Kosher salt

Instructions

To make the pita chips, preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper and set it aside.
Brush both sides of the pita bread lightly with olive oil. Stack them on top of each other and cut them into 8 small wedges. If it is hard to cut them at the same time, you can do it in two batches.
Spread the pita wedges in an even layer on the prepared sheet pan and sprinkle them with salt. Bake for 9-10 minutes, flipping halfway through. You want them to be crispy, but they burn quickly, so keep a close eye on them as they bake. Remove them from the oven and set aside to cool for a few minutes.
Meanwhile, prepare the topping. In a medium bowl, combine chickpeas, tomatoes, cucumber, green onions, olives, parsley, lemon juice, garlic, olive oil, salt, and pepper. Stir to combine and set aside.
To make the herbed tahini sauce, place the tahini, lemon juice, garlic, parsley, water, and salt in the bowl of a food processor fitted with the blade attachment. Blend* until smooth. It should have a creamy consistency, so if needed, add more water in one-tablespoon increments.
To assemble: Spread the toasted pita chips on a large plate in an even layer. Using a slotted spoon, scoop the tomato and cucumber mixture over the pita bread. Drizzle it with the tahini sauce.
Garnish with more parsley, if desired. Serve.

Notes

Yields: This recipe makes about 8-10 (loose) cups of nachos which is ideal for serving 6 people in appetizer portions. The nutritional values below are per serving.
Not a fan of olives? You can omit them.
No food processor?* You can make the tahini sauce by hand by finely chopping the parsley and vigorously whisking it until smooth.
Evenly distribute all the toppings: Make sure the toppings are scattered throughout the entire layer of pita chips. This way, each bite is just as delicious as the last.
Storage: While the nachos are best enjoyed the moment they are made, leftovers can be stored in an airtight container for an additional day.

Nutrition

Mexican Street Corn Pasta Salad

Aysegul Sanford — Sun, 02 Jun 2024 17:12:10 +0000

If you are a fan of the flavors of elote, one of the most popular Mexican street foods, you have come to the right place! We have already shared Mexican Street Corn On The Cob, Mexican Street Corn Salad with Avocado, Air Fryer Elotes, Mexican Street Corn Soup and Elote Dip. This Mexican street corn pasta recipe is the newest addition to the collection.

While I usually make this street corn macaroni salad during the summer months when sweet corn is in season, you can also make it using canned or frozen corn during the cooler months (i.e., during the football season and Cinco de Mayo celebrations). In this post, we cover everything you need to know, including ingredient substitutions, variations, making it with grilled (or sauteed) corn, and expert tips to guide you through the process.

Ingredients for Mexican Pasta Salad with Chili Lime Dressing:

The ingredients list for this pasta corn salad consists of a mix of fresh and store-bought ingredients. You will need two sets of ingredients: First, for the salad and second, for the chili lime dressing:

For The Salad:

Sweet corn on the cob: You can make this salad by cooking the corn on the grill (or using a grill pan), sauteeing it in a skillet, or even cooking it in an air fryer. Our recipe below covers both methods of cooking. However, during the cooler months, when corn is not in season, you can use canned or frozen corn as well.
Oil: You can use any vegetable oil, like olive oil or avocado oil, but unsalted butter would also work.
Pasta: When making pasta salads, my favorite pasta shapes are fusilli, farfalle(bow-tie pasta), or cellentani. However, any pasta shape that can hold onto the dressing and mix well with other ingredients in the recipe would work here. If you are following a gluten-free diet, you can also use your favorite gluten-free pasta.
Jalapeno pepper: If you like the heat, keep the seeds on. If not, remove them before chopping the pepper into small pieces. Alternatively, you can use bell peppers if you prefer a milder flavor.
Onion: I used red onion, but green onions would also work for a lighter flavor. If you have them on hand, my Mexican pickled onions would also be a great addition.
Cilantro: Chopped fresh cilantro is a classic ingredient in any Mexican corn recipe, but if you are not a fan, you can use other fresh herbs like parsley or omit using it.
Cheese: The authentic elote recipe uses cotija cheese, so we used that, but you can also use queso fresco, shredded cheddar, or even crumbled feta cheese in a pinch.

For The Dressing:

Mayonnaise: Use a brand you like or make it at home.
Sour cream: If you can find it, you can use Mexican crema (aka Mexican sour cream) instead of sour cream.
Seasonings: I used a small amount of chili powder to complement the smoky and charred flavors of the corn, but it is optional. You will also need salt and pepper to season the recipe. If preferred, a cayenne pepper can also be added for some heat.
Lime zest and Lime Juice: I highly recommend using freshly squeezed lime juice for the freshest flavors.

Optional Additions:

Cherry tomatoes: While it is not traditional, a handful of cherry tomatoes would be a lovely addition and make this grilled corn pasta salad a true summer salad.
Garlic: A clove of minced garlic can be added to the creamy dressing, if preferred. If you prefer a lighter (less pungent) alternative, you can use a teaspoon of garlic powder as well.
Black Beans: Again, it is not traditional, but adding a can of drained and rinsed black beans would make this even more wholesome and filling.
Avocado: If you are an avocado lover, add a cubed ripe avocado to take this Mexican corn pasta salad to the next level.
Grilled chicken: You can turn this sweet corn pasta salad into a delicious summer meal by adding some grilled chicken on top.

How To Make Mexican Street Corn Pasta Salad?

While I prefer using grilled corn, you can make this street corn macaroni salad by sauteeing corn kernels in a skillet. Below are the steps to making it both ways:

Cook corn:
1. Grill Corn: Heat a gas grill to 400 degrees F. Peel back the husks of the corn and remove the silk. Brush them with the oil on all sides. Place them on the grill and cook for about 15-20 minutes, until lightly charred, turning them every 5 minutes to ensure even cooking. Let it cool for a few minutes, and then cut the corn kernels from the cob using a sharp knife.
2. In a skillet: Heat a tablespoon of olive oil (or butter) in a large skillet over medium-high heat. Using a sharp knife, remove the corn kernels from the cob. Transfer them to the skillet and cook for 8-10 minutes or until slightly caramelized and charred in spots.
Cook the pasta: Meanwhile, season a big pot of water with a generous amount of salt and bring it to a boil. Add the pasta and cook until al dente, following the package instructions. Drain and set aside. You can reserve some pasta water just in case, but during our recipe testing, we didn’t think that it was necessary. Transfer the now-cooked pasta to a large bowl. Add the now-cooked corn into the same bowl.
Make the chili lime dressing: In a small bowl, whisk together mayo, sour cream, chili powder, lime juice, salt, and pepper. Taste and adjust your seasonings as necessary, keeping in mind that the cotija cheese for garnish is slightly salty!

Assemble the salad: Drizzle the dressing over the corn and pasta and toss to ensure they are evenly coated. Add in the jalapenos, onion, and cilantro. Stir to combine and garnish with chopped cilantro, if using. Taste your elote corn pasta salad for seasoning and add more if necessary.

Serving Suggestions:

You can serve this grilled corn pasta salad by itself for a delicious pasta lunch or as a side dish with many of your vegetarian and meat dishes. Below are a few of my favorite dishes that you can pair it with:

Grilled seafood: The light and smokey flavors of Grilled Shrimp complement the creamy, spicy flavors of the salad. However, if you are feeding a crowd, you can also try my Grilled Sockeye Salmon for a well-rounded meal.
Tacos: The robust flavors of Grilled Flank Steak Tacos pair beautifully with this Mexican corn side dish, making it a summer feast. But if I am serving this salad during the cooler months, I pair it with my Slow Cooker Brisket Tacos for a meal that is perfect for a crowd.

Other Mexican recipes you might like:

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

Mexican Street Corn Pasta Salad Recipe

This Mexican Street Corn Pasta Salad is bursting with the flavors of fresh summer corn, jalapenos, red onion, and a creamy chili lime dressing. Ready in just 30 minutes, it's the perfect dish for feeding a crowd!

Course Side Dish

Cuisine Mexican

Diet Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 353kcal

Author Aysegul Sanford

Ingredients

For The Corn:

1 tablespoon vegetable oil or melted butter
6 ears corn – Husks removed – approximately 4 ½ to 5 cups of corn kernels or frozen or canned corn (see notes below)
½ teaspoon kosher salt
¼ teaspoon ground black pepper

For the Pasta:

8 oz. dry uncooked pasta such as fusilli and farfalle (bowtie pasta)

For The Creamy Dressing:

¼ cup mayonnaise
3 tablespoons sour cream or Mexican crema
½ teaspoon chili powder
1 teaspoon lime zest from one lime (optional)
¼ cup lime juice freshly squeezed from 1 ½ to 2 limes
½ teaspoon kosher salt
¼ teaspoon ground black pepper

For The Salad:

2 medium jalapeno seeded and sliced/chopped
½ cup red onion chopped finely
¼ cup fresh cilantro chopped – more to use as garnish
½ cup cotija cheese crumbled

Instructions

When it comes to cooking the corn, you have two options:
Grill Corn: Heat a gas grill to 400 degrees F. Peel back the husks of the corn and remove the silk. Brush them with the oil on all sides. Place them on the grill and cook for about 15-20 minutes, until lightly charred, turning them every 5 minutes to ensure even cooking. Let it cool for a few minutes, and then cut the corn kernels from the cob using a sharp knife.
Cook it in a skillet: Heat a tablespoon of olive oil (or butter) in a large skillet over medium-high heat. Using a sharp knife, remove the corn kernels from the cob. Transfer them to the skillet and cook for 8-10 minutes or until slightly caramelized and charred in spots.
Cook the pasta: While the corn is cooling, season a big pot of water with a generous amount of salt and bring it to a boil. Add the pasta and cook until al dente, following the package instructions. Drain and set aside. Transfer the now-cooked pasta to a large bowl.
Add the now-cooked corn into the same bowl.
Make the Mexican Corn Dressing (Chili Lime Dressing): In a small bowl, whisk together mayo, sour cream, chili powder, lime juice, lime zest, salt, and pepper. Taste and adjust seasonings as necessary, keeping in mind that the cotija cheese for garnish is slightly salty.
Assemble the roasted corn pasta salad: Drizzle the dressing over the corn and pasta and toss to ensure they are evenly coated. Add in the jalapenos, onion, and cilantro. Stir to combine and garnish with chopped cilantro, if using. Taste your elote corn pasta salad for seasoning and add more if necessary.

Video

Notes

Yields: This recipe makes about 6-8 cups of pasta salad (the shape of the pasta you are using will change the volume), which is ideal for 6 servings. The nutritional values below are per serving.
What if I don’t have fresh corn? While I am a big fan of any pasta salad with fresh corn, to make this recipe year-round and still get that sweet corn flavor, you can use canned or frozen corn in place of the fresh. If you decide to do so, you can use:
- Canned corn: For this recipe, you will need 3 (15 oz) cans of drained and rinsed corn.
- Frozen corn kernels: You will need three (10 oz) bags. I like this option because the corn kernels are already off the cob, which saves you a step. Even better, there is no need to thaw. Simply add 1-2 minutes extra cooking time when sauteing the frozen corn in a skillet.
Be sure to salt the pasta water: Salting the cooking water allows the pasta to absorb some salt as it cooks, enhancing its flavor from the inside out so do not skip this step.
Toss while it is still warm: I know it’s tempting to add everything to the bowl and simply drizzle with dressing, but we’ve discovered that tossing the dressing with the corn and pasta while they’re still slightly warm allows them to better absorb the tangy, spicy flavors.
Serve it cold or warm: Like most pasta salads, this Mexican corn pasta salad can be served at room temperature, warm or cold.
Make-Ahead: You can make this fresh corn pasta salad a day in advance. Simply assemble the pasta salad, but do not garnish with the cotija cheese or cilantro. Bring it to room temperature and store it in an airtight container. On the day you are going to serve, give it another gentle toss and let it come to room temperature. Add the cotija cheese and cilantro right before serving.
To Store Leftovers: Bring your Mexican pasta salad to room temperature and transfer it to an airtight container. As long as it is kept in the fridge, it should be good for up to 4 days.

Nutrition

Black Bean and Corn Salad

Aysegul Sanford — Fri, 26 Apr 2024 13:44:28 +0000

Below, I’ll show you how to make this corn and black bean salad ahead of time (just what you need to prepare for a big gathering!), as well as how to make a homemade lime dressing you’ll want to add to all your favorite salads, veggie sides, and proteins.With such a vibrantly fresh, citrusy flavor, it’s no wonder why this black bean corn salad is such a hit.

Ingredients

Packed with fresh and bright flavors, every element of this simple bean salad will delight your taste buds, from its zingy lime vinaigrette to its crisp veggie base.

For the Dressing:
- Fresh lime juice
- Lime zest
- Garlic: You’ll need one fresh garlic clove to give this dressing a delectably bold, complex finish. After peeling your garlic, press or finely mince it to ensure it thoroughly and evenly infuses the mixture.
- Olive oil
- Seasoning: I use a savory, earthy mix of ground cumin, kosher salt, and black pepper to season this simple corn and bean salad recipe. If preferred, a pinch of chili powder can also be added.
For the Salad:
- Black beans: You can cook raw black beans from scratch or use canned black beans for this salad. If you opt for a canned version, be sure to drain and rinse them under cold water before adding them to your mixture.
- Corn: Any type of corn will work for this easy bean and corn salad recipe. If you’re making this dish during the summer, you can use fresh sweet corn off the cob, air-fried corn (be sure to cut the kernels after cooking), or grill the corn beforehand if you’re in the mood for a smokier flavor profile. Also, if you’re in a pinch and don’t have any fresh corn on hand, you can use frozen corn or canned corn kernels—as long as you thaw, drain, and rinse them beforehand.
- Cherry tomatoes
- Bell peppers: You can use any color of bell pepper for this recipe. Though I used red peppers, yellow, orange, or green bell peppers would also add a deliciously fresh crispness to your mixture.
- Red onion: Chopped red onion is my favorite way to bring out the subtle Mexican flavors of this dish. However, if you’re aiming for a milder taste, you may also use scallions.
- Avocado: Creamy avocado is there to balance the crisper taste of this recipe’s fresh produce. However, you can omit it from your recipe if you’re not a fan.
- Fresh cilantro: I love using cilantro leaves to add a fresh, peppery edge to my corn and black bean salad recipe. However, you’re welcome to omit this ingredient (or substitute it with fresh parsley!) if you don’t like its taste.
- Cotija cheese (optional): If you want to add more light, creamy notes to your salad ingredients, cotija cheese offers a soft, milky flavor you’ll love. Sprinkle your salad with this cheesy addition after mixing.

How to Make Black Bean Salad with Corn

It takes almost no time to whip up this avocado corn black bean salad. In just four steps, you’ll have a crowd-pleasing dish you can use as a side, appetizer, or quick snack any day of the week.

Prepare the lime dressing: In a small bowl, add the lime juice, lime zest, garlic, olive oil, cumin, kosher salt, and black pepper. Whisk the ingredients until thoroughly combined.
Make the corn and bean salad: Place the black beans, corn, cherry tomatoes, bell pepper, red onion, avocado, and chopped cilantro into a large mixing bowl.
Drizzle and toss: Drizzle the bean salad with the lime dressing and gently toss it until evenly combined.
Taste and serve: Taste the salad for seasoning, add more if necessary, and serve.

How to Make Ahead and Store?

There’s a reason why this simple black bean and corn salad is one of my favorite foods. Not only can you make it ahead of time, but you can also store it throughout the week for stress-free meal prep.

Make ahead: You can make this quick black bean and corn salad one day in advance. Not only does this early prep minimize kitchen hassle, but it also gives the salad ingredients enough time to mix and infuse their flavors. That said, I still recommend adding the avocado just before serving so the ingredient maintains its color, taste, and texture.
Storage: Have leftovers? Don’t worry! You can store this easy salad in an airtight container in the refrigerator for up to three days. Just be sure to stir the mixture and taste it for seasoning, as the ingredients may separate or change flavor during storage.

Serving Suggestions for this Corn Salad with Beans

Like my other salad recipes, this easy black bean salad is a great side dish for any meal, from summer BBQs to Mexican dinners. Plus, it also works as a hassle-free snack or appetizer if you need a quick addition to your weekday menu.

Below are just a few of my favorite ways to serve this fan-favorite recipe.

With chips on the side: Easy and quick, I love serving this simple salad alongside a bowl of tortilla chips—perfect for weeknight get-togethers or midday munching. Or, if you’re in the mood for a heartier snack, my Cheesy Spinach Quesadilla exquisitely balances this salad’s bright flavors with rich, gooey deliciousness.
Grilled fish: If you plan to serve this dish as a summer corn and bean salad, it’s time to fire up the outdoor grill! My Grilled Shrimp Skewers and Grilled Mahi Mahi strike a delectable balance between buttery, smoky, and light flavors—an ideal pairing for this salad’s zesty undertones.
Grilled chicken or beef: Looking for a meatier meal? This recipe makes a great black bean and corn side dish for all your favorite meaty mains. In particular, this tender-crisp side is a delectable accompaniment for my creamy yet savory Avocado Burger and tangy Yogurt Marinated Chicken.

Other Corn Salads You Might Also Like:

Black Bean and Corn Salad Recipe

This colorful, fresh, and festive Black Bean and Corn Salad is loaded with vegetables and drizzled with a delicious lime dressing. Ready in 15 minutes, it can be served as a side dish or a light lunch that you can make as a part of your meal prep.

Course Side Dish

Cuisine Mexican

Diet Gluten Free, Vegan

Prep Time 15

Total Time 20

Servings servings

Calories 143kcal

Author Aysegul Sanford

Ingredients

For the lime dressing:

⅓ cup lime juice freshly squeezed; from 3 limes
1 teaspoon lime zest from one lime
1 clove garlic minced
3 tablespoons olive oil
½ teaspoon ground cumin
1 teaspoon kosher salt
¼ teaspoon black pepper

For the salad:

2 cans black beans rinsed and drained – (15 oz each)
3 ears fresh corn shucked; ~ 2 ¾ cups (or 1 8.5-oz. can whole kernels, drained)
1 cup cherry tomatoes halved
1 red bell pepper chopped; 1 cup/120 g
½ medium red onion chopped; 1 cup/88 g
1 avocado cubed
⅔ cup cilantro divided and chopped

Instructions

To make the dressing, combine the lime juice, lime zest, garlic, olive oil, cumin, kosher salt, and black pepper in a bowl and whisk until fully combined.
To make the corn and bean salad, place black beans, corn, cherry tomatoes, bell pepper, red onion, avocado, and chopped cilantro in a large salad bowl.
Drizzle the salad with the prepared dressing and give it a gentle toss.
Taste for seasoning and add more if necessary. Serve.

Notes

Yields: This black bean salad recipe makes 5-6 cups of salad ideal for serving six people as a side dish. The nutritional values below are per serving.
Chop everything small: The key to making the best black bean and corn salad recipe is to chop all your veggies into small, uniformly-sized pieces. Not only will your salad be easier to eat, but this small, even size will also ensure that each bite has a more even balance of flavors. This is especially important if you plan to serve it with chips on the side or a topping for tacos.
Let it marinate: If you have the time, I highly recommend letting it rest for a few hours before serving (or even waiting until the next day!). Doing so will give the lime dressing time to fully infuse the vegetables and let the veggies’ flavors mix with each other. Just wait until the last moment to add your cubed avocado.
Serve it chilled or at room temperature: I prefer this recipe to be served cold, so I usually refrigerate it for a few hours before serving. But you can also serve it at room temperature.
Corn: You can use any corn you like. During the summer months, I usually use fresh sweet corn. I like them raw, but if you want, you can also sauté it lightly. If your grill is on, feel free to grill your corn after spreading it with oil (butter and olive oil would work). Of course, you can also use a can of corn (drained and rinsed) and frozen corn (thawed.)
Storage: You can store it in an airtight container in the refrigerator for up to three days. Just be sure to stir the mixture and taste it for seasoning, as the ingredients may separate or change flavor during storage.

Nutrition

Grilled Rack Of Lamb

Aysegul Sanford — Wed, 24 Apr 2024 20:06:16 +0000

In this foolproof guide, I’ll show you how to cook a rack of lamb on a grill, tasty seasoning ideas, and the ideal temperature and grilling time to ensure your grilled lamb comes out as flavorful and juicy as possible.

Ingredients

This grilled rack of lamb recipe requires only two simple sets of ingredients: the meat and the seasoning. Even better, this five-minute seasoning recipe also doubles as an easy marinade!

These simple ingredients can probably be found in your kitchen pantry, making this grilled dish a must-have for outdoor BBQs, weeknight dinners, and summer get-togethers.

Rack of Lamb

Frenched racks of lamb: I used two Frenched racks of lamb—each weighing 1 – 1½ lbs.—to make this grilling recipe. “Frenched” refers to the preparation method in which butchers remove excess meat, fat, and cartilage from the exterior bones of the lamb rack, giving the meat a gorgeous presentation and ensuring easy carving after you cook it. You should be able to buy Frenched lamb chops from your local grocery store, but—if they don’t have any on hand—you can also ask your butcher to French the lamb for you, or you can French the meat at home if you need a quick homemade solution. Whether you purchase this cut Frenched or not, remember to select racks that are similar in weight and size to ensure even cooking.

Seasoning

Olive oil: I use regular olive oil for this recipe, but extra virgin olive oil would also work, depending on your taste preferences and what you have at home.
Fresh garlic cloves: I recommend using finely minced or pressed garlic cloves in your grilled rack of lamb seasoning. This fine processing allows the garlic to better release its flavor, more evenly coat the meat, and avoid burning during the grilling process.
Fresh herbs: My favorite herbs to use when grilling a rack of lamb are fresh rosemary or thyme, as their piney, earthy notes perfectly complement the lamb’s natural richness. However, I also used parsley to cut the potency of these other herbs while still giving my meat a garden-fresh finish.
Lemon zest and juice: The bright citrus flavor and mild sweetness of lemon are just what you need to help tamp down lamb’s (sometimes) gamey flavor. Plus, depending on how long you let your lamb marinate, the lemon juice’s acidity also helps tenderize the meat while it rests, breaking down its fibers and giving it a melt-in-your-mouth texture after grilling.
Dijon mustard: This ingredient is optional, but it lends a deliciously tangy, sharp taste to this BBQ rack of lamb recipe. You only need one teaspoon of Dijon mustard to give your meat an extra complex flavor.
Kosher salt and pepper

How to Grill Rack of Lamb?

With my no-fuss cooking method, learning how to grill a lamb rack is a cinch. These step-by-step instructions ensure your meat reaches the perfect temperature and has a savory, zesty, and herbaceous finish.

Prepare the meat: Remove any excess fat and silver skin from your racks of lamb. Too much fat might lead to flare-ups during the grilling process, so doing so will keep your grill’s flames as tame as possible. Then, pat dry the meat on all sides and sprinkle them with kosher salt and pepper.
Make the lamb marinade: In a small bowl, whisk together the olive oil, garlic, thyme parsley, lemon zest, and lemon juice.
Marinate the lamb: Once thoroughly mixed, spread the herb rub over the top and sides of the lamb racks, cover them with stretch film, and let them come to room temperature (30-60 minutes).

Prep the grill:
1. Gas grill: Turn the grill burners to “high,” cover the grill, and let it preheat to 450 degrees F. (230 degrees C.). As the grill heats, scrape the grates of any food residue and wipe them down with a paper towel dipped in olive oil to generously coat the grates. Then, right before searing your lamb, turn off all the burners except for the primary one, then close its cover until it reaches 450 degrees F. again.
2. Charcoal grill: Light up your grill, being sure that you create a “hot zone”—an area directly over the hot coals—and a “cool zone” (i.e., an area that’s not directly over the coals). Then, just as you would for a gas grill, scrape and oil the grates and wait until the coals ash over.
Sear the meat: Place each rack of lamb over the hot side of the grill/primary burner, ensuring that their fat side down. Cover the grill and let the meat sear for five minutes.
Grill the lamb rack over low heat: Turn over the lamb racks and reposition them, bone side down, over the cooler end of the grill (i.e., over the secondary burner that you turned off earlier). While keeping the primary burner on, cover the grill and cook the lamb for 15-17 minutes or until you reach your preferred level of doneness (be sure to check the temperature and doneness guide below.)

Let the meat rest: Transfer the grilled frenched lamb rack to a cutting board, tent it loosely with aluminum foil, and rest for ten minutes.
Carve and serve: Hold the rack vertically so its exposed ribs point toward the ceiling. Then, use a sharp knife to cut the lamb between the ribs, place the individual lamb chops on a serving platter, and enjoy!

Grilled Rack of Lamb Time & Temperature Guide

Below is a simple guide that will walk you through all the details about temperature, timing, and resting so that your racks come out as succulent, smoky, and perfectly cooked as possible.

Weight of the lamb: Before considering how long to grill your meat, you should assess the weight of your cut. There’s a direct correlation between the weight of the meat and how long it takes to cook, so if you have racks of lamb that are lighter or heavier than 1 – 1 ½ lbs., you’ll have to adjust your grill time accordingly.
Direct and indirect heat: I found that the best way to grill a rack of lamb is by getting the grill’s temperature up to 450 degrees F., then alternating the meat between the hot and cool sides of the grates. More specifically, I began by searing my racks of lamb over direct heat (AKA the “hot zone”) for five minutes, then flipping them to cook over indirect heat (AKA the “cool zone”) until done. That being said, how long it takes to grill a rack of lamb on a gas grill or charcoal grill depends on your preferred level of doneness. After the initial five minutes of searing time, your lamb must grill for an additional 14-20 minutes before it’s ready to remove from the heat.
Carry-over cooking: Due to carry-over heat, your meat will continue to cook even after you take it off the grill. Therefore, your lamb’s final temperature will increase by 5 degrees F. (or so) during the resting period.
Instant-read thermometer: Because grilling can be technical, a digital meat thermometer will be your best friend when trying to gauge the temperature of your grilled rack of lamb. Simply insert the probe into the thickest part of the meat, avoiding contact with the bones, to get an accurate reading.

Below, I’ve included a table showing precisely what temperatures and cooking times you should aim for to achieve your ideal level of doneness. Remember, too, that the approximate grilling time listed refers to the lamb’s cooking time over indirect heat—in other words, the additional grilling time necessary after its five-minute sear.

(Note: While you can cook your lamb anywhere from medium-rare to medium-well, I should also mention that the USDA recommends cooking lamb to a minimum of 145 degrees F. (63 degrees C.) to ensure the meat is as safe as possible to eat, as this heat eliminates any harmful bacteria.)

Level of Doneness	Approximate Grilling Time at 450 degrees F. (After Initial Searing)	Internal Temperature at Which to Remove the Meat From the Grill	Final Serving Temperature
Medium-rare	12-14 minutes	120-125 degrees F. (49-51 degrees C.)	130 degrees F. (54 degrees C.)
Medium	15-17 minutes	130-135 degrees F. (54-57 degrees C.)	140 degrees F. (60 degrees C.)
Medium-well	18-20 minutes	140-145 degrees F. (60-63 degrees C.)	150 degrees F. (66 degrees C.)

How to Make Ahead, Store Leftovers, & Reheat

This barbecue lamb rack is a great recipe for easy meal prep, whether you want to prepare it beforehand or enjoy your leftovers throughout the week.

Make ahead: You can prepare your racks of lamb up to one day in advance. To do so, cut and trim your lamb, pat it dry, season it with salt and pepper, and cover its top and sides with marinade. Then, cover the lamb with stretch film and store it in the refrigerator overnight. Just be sure to remove your lamb from the fridge 30-60 minutes before grilling, as this resting time will allow the meat to come to room temperature.
Storage: You can store your lamb in an airtight container in the refrigerator for up to 3-4 days after grilling. I recommend storing your grilled lamb unsliced, as the whole cut will retain its juices better during reheating. However, you may store the individual chops if you’ve already sliced the rack.
Reheating: To reheat your lamb, I highly recommend placing it in a low-heat oven (275-300 degrees F.) for 5-10 minutes or until heated through. Though others may opt to reheat their meat in the microwave, I find that reheating it in the oven results in much more succulent, evenly heated lamb chops.
Freezing: For longer storage, you may store your grilled lamb—sliced or whole—in the freezer for 2-3 months. Just be sure to place your meat in a freezer-safe Ziploc bag with as much air removed as possible, and thaw the frozen lamb in the refrigerator overnight when ready to eat.

What to Serve with Grilled Rack of Lamb?

Want to build a menu fit for the ultimate backyard barbecue or weeknight dinner? When you cook a rack of lamb on the grill, the sky’s the limit! Below are all my favorite menu ideas, from luscious sauces to veggie-packed sides.

Sauces: I love serving my grilled lamb rack with a classic British Mint Sauce, adding brilliantly fresh notes to this savory main. However, if you’re looking for a creamier option, my Tzatziki Sauce and Mint Yogurt Sauce offer a tangy, cool finish perfect for lamb dishes.
Barbecue season sides: No cookout is complete without show-stopping side dishes. If you’re hankering for fresh, Mexican fare, my Black Bean Corn Salad and Mexican Street Corn strike a delectable balance between zesty, herby, and garden-fresh taste. For an even more decadent dish, Deviled Egg Potato Salad has all the tender, creamy, and tangy flavor you need to satisfy everyone in your party. Or, if you’re short on time but still want to treat your guests to an iconic menu, you can whip up a Classic Caesar Salad in less than twenty minutes.

FAQs

Want to know more about how to grill a rack of lamb? In this beginner-friendly FAQ, I’ve included all the must-have information about this mouthwatering recipe, including grill temperatures, nutritional information, and ideal cooking times.

What temperature do you grill lamb at?

I found that the ideal rack of lamb grill temperature is 450 degrees F., as this high heat gives the meat a delectably crisp exterior while trapping its succulent juices inside. Depending on your desired level of doneness, you’ll need to cook your meat for 17-25 minutes at this temperature, alternating between direct and indirect heat.

How long does it take to grill a rack of lamb?

How long it takes to grill a rack of lamb on a gas grill or charcoal grill depends on your desired doneness. As a rule, you should begin by searing your lamb over direct high heat for five minutes at 450 degrees F. Then, after transferring the lamb to the cooler side of the grill, you’ll need to continue grilling for an additional 12-20 minutes.

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

Grilled Rack of Lamb Recipe

Enjoy tender, juicy grilled rack of lamb, flavored with a garlic and herb rub, for a perfect, easy-to-follow recipe that delivers robust taste perfect for the BBQ season.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 25

Resting time 10

Total Time 50

Servings servings

Calories 533kcal

Author Aysegul Sanford

Ingredients

2 Frenched racks of lamb 1 to 1 ½ pounds each (approximately the same weight) 16 ribs in total
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 tablespoons olive oil plus more to coat the grill grates
4 cloves garlic finely minced (~2 tablespoons)
1 tablespoon fresh thyme or rosemary – minced
2 cups fresh parsley loosely packed & finely chopped
½ teaspoon lemon zest
2 tablespoons lemon juice

Instructions

To prepare the rack of lamb, remove any excessive fat and “silver skin” from the fat cap. Pat the lamb dry on all sides. Sprinkle each rack with kosher salt and pepper on both sides.
Combine olive oil, garlic, thyme, parsley, lemon zest, and juice in a small bowl to make the herb rub.
Spread the prepared herb rub on the top and sides of the lamb.
Cover with stretch film and let the racks come to room temperature for 30-60 minutes.
Meanwhile, turn all the grill’s burners high, then cover and preheat the grill to 450 degrees F. (230 C.). Scrape the grates of any possible food residue, then generously coat them with olive oil using a soaked paper towel.
Right before searing the meat, turn off all burners except for the primary one. Close the grill’s cover, making sure it reaches 450 degrees F.
Place the racks of lamb on the primary burner with their fat caps facing down. Cover and grill for 5 minutes. This will sear the meat and lock in its juices.
Turn the racks over and transfer them bone-side down on the secondary burner/cool side (that was shut off), keeping the primary one on. Cover the grill and cook for 15-17 minutes or until you achieve your preferred doneness.
Remove the racks from the grill, place them on a cutting board, and loosely tent them with aluminum foil. Let the racks rest for 10 minutes.
When ready to serve, hold the lamb vertically so its exposed rib bones point toward the ceiling, then use a sharp chef’s knife to cut between the ribs to separate the chops.
Transfer onto a serving platter and serve.

Notes

Yields: This recipe makes 16 ribs, which is ideal for four servings (4 ribs per person). The nutritional values below are per serving.
Take the time to remove the excess fat and silver skin: If you don’t want your grill’s flames to flare up while cooking your lamb, I highly encourage you to remove its excess fat before grilling. Of course, some fat is essential to giving lamb its signature richness. However, too much fat will lead to drippings that attract and fuel flames, thereby scorching your meat. Furthermore, removing the lamb’s silver skin—the connective tissue that holds the muscles together—will help reduce the lamb’s gamey flavor.
Take the rack of lamb out 30-60 min. before grilling: Be sure to let your meat reach room temperature before grilling. This way, the lamb will cook evenly throughout its body and better align with optimal cooking times.
Don’t skip scraping and oiling the grill grates: Before barbecuing a rack of lamb, you must scrape and oil your grill’s grates. Doing so will remove debris and residue from the grilling surface and ensure the meat doesn’t stick while cooking.
Maintaining the temperature: The key to getting the most reliable, evenly cooked meat is maintaining a steady grill temperature—in this case, 450 degrees. If your grill’s temperature drops, try covering it until the heat returns to your desired temperature.
Covering the rib bones: If you’ve seen other chefs prepare a barbecue rack of lamb, you might have seen them cover the lamb’s exposed ribs with aluminum foil to avoid burning. Though this step is optional, I found it unnecessary when putting a lamb rack on the BBQ, as the bones didn’t scorch during the short grilling time.
Let the lamb rest: After cooking a rack of lamb on the barbecue, you must let it rest for a minimum of 10-15 minutes. This resting time will allow the meat to reach its final desired temperature.
Storage: Leftover grilled lamb can be stored in an airtight container in the refrigerator for up to 3-4 days. I recommend storing it unsliced, as the whole cut will retain its juices better during reheating. However, you may store the chops if you’ve already sliced the rack.

Nutrition

Deviled Egg Potato Salad

Aysegul Sanford — Fri, 22 Mar 2024 13:36:35 +0000

There are so many versions of potato salad, like Red Potato Salad and Potato Caper Salad. But I like to think this deviled potato salad recipe is a step above the rest. Thanks to layers of flavors, textures, and unmatched tanginess, it’s an old-fashioned potato salad recipe with the volume turned up.

If you are a serious potato salad fan and you’ve always loved Resers Deviled Egg Potato Salad, now is your chance to make it right at home.

Ingredients

This recipe for deviled egg potato salad combines the main ingredients for deviled egg filling and creamy boiled potatoes. Here’s a look at what we need:

Potatoes: The best potatoes for potato salad are waxy potatoes, like Yukon gold, red potatoes, or baby potatoes, which hold their shape better than starchy potatoes like russet potatoes. Avoid potatoes with green spots or sprouts, as this indicates potatoes that are old and have lost their flavor and moisture.
Hard-boiled eggs: Hard-boiled egg yolks create the base for the deviled egg dressing, and the cooked egg whites are added to the salad. Keep reading to learn how to make perfect hard-cooked eggs at home.
Green onions: We are using scallions for the filling and bright green chives for garnish. Both provide that extra layer of savory flavor.
Celery: Celery gives the potato salad crunch and color.
Sweet relish: Sweet pickle relish is a classic in salads like this, so that’s what we used. The sweet, tangy, and briny flavor is impossible to replicate. If you prefer a less sweet flavor, use dill relish, finely chopped dill pickles, or olives.
Paprika: A final sprinkle of paprika or smoked paprika celebrates the deviled egg and it adds such beautiful color.
Mayonnaise: I like to use avocado oil mayonnaise, which gives it a creamy, slightly sweet flavor.
Greek yogurt: Greek yogurt lightens up the dressing so the eggs and potatoes are not weighed down. In a pinch, sour cream can be a good substitute.
Garlic: One fresh garlic clove adds a punchy bit, but if you like your potato salad garlicky you can up it to two cloves.
Apple cider vinegar: We used apple cider vinegar, but white wine vinegar would also work.
Dijon mustard: Dijon mustard adds a zesty punch and elevates the dressing even further. Yellow mustard can also be used if that is all you have on hand.
Seasonings: A simple blend of Kosher salt and black pepper allows the rest of the ingredients to shine. Feel free to add a dash of cayenne pepper or red pepper flakes for a little kick. Or, have fun with different things like celery seed, old bay seasoning, or creole seasoning.

Optional Add-Ins & Substitutions

Lemon juice: Replace the apple cider vinegar with lemon juice for a fresh citrus kick.
Pickled red onion: Pickled Red Onions add another layer of tangy sharpness and a vibrant pop of color.
Bacon: Although the recipe is vegetarian, the addition of chopped Baked Turkey Bacon or regular bacon would be nice.
Herbs: Fresh herbs like parsley would be a nice addition, too.
Peppers: If you have it, a small amount of diced red bell pepper or pimento peppers would also work nicely in this recipe.

How to Make Hard Boiled Eggs for Potato Salad?

The key to deviled egg potato salad vs regular is the eggs, of course. We want fresh, high-quality eggs with deep orange-yellow yolks that promise a rich flavor. For easy-peel hard-boiled eggs, follow these steps:

Place the eggs in a large pot with cold water, ensuring that they are submerged in water by about 1 inch.

Set the pot on medium-high heat and bring to a boil, then immediately turn the heat off, cover, and let sit for 11-13 minutes.
Next, carefully remove the eggs from the pot to an ice bath, letting them chill for 5-10 minutes, and drain.
When ready to peel, lightly tap each egg on a flat surface to crack the eggshell. Then, gently begin peeling the egg, starting from the bottom, where there is typically an air pocket. Continue with the rest of the eggs.

How to Make Deviled Eggs Potato Salad?

Now, the fun begins! Here are the step-by-step instructions on how to make this potato salad deviled egg recipe:

Boil potatoes: In a large pot, place the cubed potatoes and cover with cool water by 1-inch. Bring to a boil over medium-high heat, then reduce the heat to medium, and cook until the potatoes are fork tender, about 15-20 minutes.
Drain potatoes: Drain the cooked potatoes in a colander and place them into a large mixing bowl to cool.
Mash egg yolks: Slice the eggs in half lengthwise. Remove the cooked egg yolks and place them in a small bowl. Mash with the back of a fork until completely smooth, breaking up any large lumps.

Prep egg whites: Cut the cooked egg whites into 1-inch cubes.
Make the dressing: Into the bowl with the mashed egg yolks, add the mayonnaise, Greek yogurt, garlic, apple cider vinegar, Dijon mustard, Kosher salt, and pepper. Whisk until thoroughly combined.
Assemble the salad: Place the now-cooled potatoes, chopped egg whites, scallions, celery, and sweet relish into a serving bowl. Gently stir to combine.
Add dressing: Drizzle generously with the dressing and give it a gentle toss. Adjust the seasoning to your desired taste. If you have the time, cover it with stretch film and chill it for an hour in the fridge.
Garnish: Sprinkle the salad with paprika and chives. Enjoy!

How to Make Ahead & Store Leftovers?

Hard-boiled egg potato salad is a delicious make-ahead recipe, and leftovers are stored beautifully in the fridge. Here are my best make-ahead and storage tips:

Make Ahead: Prepare the recipe as instructed, but do not add the paprika or chives. Store it for up to 2 days in an airtight container with a tight-fitting lid. When ready to serve, transfer to a serving dish, garnish, and enjoy.
Storage: Leftover potato salad with boiled eggs will keep in an airtight container in the fridge for up to 3 days. The potatoes will absorb the dressing over time, so you may need to adjust the seasoning or add a touch more yogurt or mayo to bring it back to its original consistency.

Expert Tips

While the recipe is pretty straightforward, we learned a few things during our recipe testing. Below are a few helpful tips on how to make the best-deviled egg potato salad recipe:

Don’t overcook the potatoes: We want the potatoes to still hold their shape for optimal taste and texture. Overcooking the potatoes will result in a mushy potato salad.
Option to toss the dressing while the potatoes are still warm: During testing, we found that you can toss the dressing with the potatoes while they are still warm since warm potatoes better absorb all the flavors.
Be gentle when mixing the potatoes: Since we’ve done our best not to overcook the potatoes, it’s important to have a gentle hand when mixing so that they don’t smush or lose their texture.
Make it ahead of time: Boiled egg and potato salad is a wonderful make-ahead recipe as the flavors get better the longer they have to marry together. Allow the salad to sit in the refrigerator for at least 1 hour, or up to 2 days, before serving.
Enjoy cold or room temperature: I like it at cool room temperature, not fridge cold but also not warm. For best results, remove it from the fridge 30 minutes before serving.
Taste before serving: As with all homemade recipes, taste and adjust the seasoning before serving.
Garnish before serving: Just before serving, gently and evenly garnish with paprika and fresh chives to keep the garnishes’ color and integrity. Otherwise, they will get lost with the rest of the ingredients.
Keep it cool: If serving it during the summer (i.e., as a part of your Memorial Day or Labor Day menu), make sure it is kept chilled, whether this is over a large bowl of ice, in a cooler, or indoors. This is a mayo and egg-based dish, so we want to keep the ingredients as cool as possible in the hot summer months for optimal food safety.

FAQs

How long is deviled egg potato salad good for?

Homemade deviled egg potato salad will keep for up to 3 days in an airtight container in the fridge. If the potato salad thickens slightly, adjust the consistency with a spoonful of mayo.

Can you freeze deviled egg potato salad?

I do not recommend freezing potato salad with deviled eggs, as this will alter the texture of the potatoes and make the dressing runny.

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

Deviled Egg Potato Salad Recipe

This deviled egg potato salad recipe combines the rich, savory flavors of deviled eggs with creamy potatoes, drawing inspiration from Southern-style potato salads. It is made lighter by substituting some of the dressing with Greek yogurt. Perfect as a side dish for Easter, summer cookouts, or winter potlucks.

Course Salad

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 364kcal

Author Aysegul Sanford

Ingredients

For The Salad:

2 pounds Yukon Gold potatoes peeled and cut into 1-inch cubes (or yellow potatoes)
8 hard-boiled eggs
2 stalks green scallions chopped
2 stalks celery finely chopped
2 tablespoons sweet relish
½ teaspoon paprika or smoked paprika
1-2 tablespoons chives or green onions or parsley – chopped

For The Dressing:

½ cup mayonnaise
½ cup full-fat Greek yogurt
1 garlic clove minced
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
½ teaspoon ground black pepper

Instructions

Place the cubed potatoes in a large saucepan and cover with water. Put the lid on and bring the mixture to a boil over medium-high heat. Once boiled, turn the heat to medium and cook until the potatoes are fork-tender, 15-20 minutes.
Drain the potatoes thoroughly, place them into a large salad bowl, and set aside to cool.
Halve the hard-boiled eggs. Remove the cooked egg yolks and place them in a bowl. Using the back of a fork, mash them to break down any lumps.
Cut the cooked egg whites into 1-inch cubes and transfer them into a small bowl. Set aside.
To make the dressing, into the bowl containing the mashed egg yolks, add the mayonnaise, Greek yogurt, garlic, apple cider vinegar, Dijon mustard, kosher salt and pepper. Whisk until thoroughly combined.
To assemble the salad, place the now-cooled potatoes, chopped egg whites, scallions, celery and sweet relish into the serving bowl.
Drizzle the dressing over everything and give it a gentle toss. Adjust the seasoning to your desired taste.
Sprinkle the salad with paprika and chives (if using). Serve!

Notes

Yields: The recipe makes approximately 6-7 cups of potato salad which is ideal for 6 servings as a side dish. The nutritional values below is per serving.
Make-Ahead Instructions: Prepare the recipe as instructed, but do not add the paprika or chives. Store it in an airtight container in the fridge for up to 2 days. When ready to serve, transfer to a serving dish and garnish with paprika and chives.
Storage: Leftover potato salad can be kept in an airtight container in the fridge for up to 3 days. The potatoes will absorb the dressing over time, so you may need to adjust the seasoning or add a touch more yogurt or mayo to bring it back to its original consistency.

Nutrition

Shredded Chicken Nachos

Aysegul Sanford — Tue, 06 Feb 2024 16:36:33 +0000

No party menu is complete without this chicken nachos recipe. However, suppose you want to take this dish to the next level. In that case, you can pair it with dozens of other delectable Mexican recipes, such as my creamy Basic Guacamole Recipe or my sweet-and-spicy Easy Street Corn.

Or, if you’re in the mood for another savory and succulent meat dish, my Slow Roasted Chicken Wings strike the perfect balance between crispy, flavorful skin and tender meat. No matter what you choose, you can easily spice up the day with a pitcher of my Easy Pineapple Margarita Recipe.

Chicken Nachos Ingredients

There’s no need to empty out your wallet to make this easy shredded chicken nachos recipe. You only need a handful of pantry-ready ingredients to make this authentically delectable, restaurant-quality dish.

Chicken: Nearly any shredded chicken would work when making pulled chicken for nachos, whether you want to use boneless chicken thighs or boneless chicken breasts. In terms of preparation, I roasted my chicken in the oven with a coating of spices, then shredded them while warm to achieve the most attuned seasoning profile. However, if you prefer a more hands-free method, you can also make nachos with rotisserie chicken or cook your chicken in a crock pot.
You can even use leftover chicken if you have some on hand or make a grilled chicken nachos recipe for a smokier, summer-fresh flavor. Regardless of your cooking process, just be sure you have 4-5 cups of shredded chicken before assembling your nachos. That being said, however, you can also substitute this recipe’s chicken for sauteed ground beef if you’d prefer a savorier, more pronounced meat flavor.
Oil: Though I use olive oil to cook chicken for nachos, any other flavorless vegetable oil, such as avocado oil, would work.
Seasoning: I’ve found that the best seasoning for chicken nachos is a basic, smoky, and piquant mix of chili powder, ground cumin, salt, and pepper. Alternatively, you can use your favorite pre-made taco seasoning if you’re in the mood for a quicker seasoning solution.
Enchilada sauce: Though an optional addition, I love adding enchilada sauce to my shredded chicken nachos, as it adds a savory, light richness to the mixture. You can use any store-bought brand you prefer (my favorite is Siete Red Enchilada Sauce -affiliate link) or make your enchilada sauce from scratch.
Tortilla chips: When selecting a chip for this chicken nacho bake, I highly recommend picking thick, sturdy, restaurant-style tortilla chips. This chip style better withstands baking and won’t get as soggy as other varieties. Furthermore, if you have the time, you can also make homemade tortilla chips for a fresher, more customizable taste. However, I don’t recommend making chicken nachos with Doritos and any other commercially seasoned chips, as they are relatively flimsy and won’t withstand the moisture of the wetter ingredients.
Cheese: To ensure an even distribution of cheese throughout your nachos, you must use shredded cheese. I use Monterey Jack cheese due to its buttery flavor and highly meltable composition. However, you can use Pepper Jack cheese, mozzarella, or Colby Jack, as well, to achieve a spicier, creamier, or tangier flavor profile. Or, you can even use a blend of cheeses for a more full-bodied taste, with some of my favorites being a Mexican blend cheese and Cheddar Jack (a mix of cheddar cheese and Monterey Jack).
Black beans: Black beans are a great way to add a tender, mildly sweetheartiness to chicken and cheese nachos. Don’t have any black beans in the pantry? You can use pinto beans instead, giving your nachos a creamier, earthier taste.

What to Put on Chicken Nachos?

The sky’s the limit when it comes to toppings and customizing this loaded chicken nachos recipe. However, these classic toppings—zesty, creamy, and bright—are my favorite ingredients to give this dish an authentic Mexican taste.

Salsa with Cherry Tomatoes: This easy salsa recipe is my go-to when making easy chicken nachos. Not only does this sauce boast robustly bright flavors, but it also comes together in just ten minutes! No time to make salsa? Sliced or diced tomatoes would also work.
Guacamole: Creamy, garlicky, and tangy, guacamole is a no-brainer when it comes to nachos. One taste of this simple side and the entire bowl will disappear in seconds.
Jalapenos: If you’re a fan of heat, jalapenos are just what you need to lend a kick of spice to your chicken cheese nachos. If you prefer a crisper, fresher, and more colorful topping, I recommend using fresh jalapeños. However, if you’re in the mood for a softer texture and a more tart flavor, pickled jalapenos are the way to go.
Sour cream: Sour cream—smooth, light, and tangy—makes an excellent addition to the savory, meatier base of this Mexican chicken nachos recipe. Serve this ingredient as a dippable side or a dollop on top, and your guests will be licking their fingers clean.
Corn: This mildly sweet and tender addition adds a beautiful pop of color to these sheet pan nachos.
Olives: If you’ve ever found yourself reaching for the table salt to add extra flavor to your meal, this ingredient is for you. Black olives are briny, salty, and brilliant at giving these chicken nachos a savory depth.
Squeeze of lime juice: My favorite way to balance the hearty composition of pulled chicken nachos is to add a little bit of lime juice to the mixture. This addition adds a bright, acidic element to the recipe, ensuring every ingredient comes to life.
Mexican Pickled Red Onions: Tangy, citrusy, and oh-so-flavorful, pickled onions are a great way to enliven your nachos with equal tenderness and crunch.

How to Make Chicken Nachos with Shredded Chicken?

There’s a reason why this easy nachos recipe is such a classic. My step-by-step instructions take the stress out of menu planning, requiring minimal effort and zero hassle. If you are using leftover or rotisserie chicken, you can skip the first six steps and start assembling your nachos.

Prep the oven: Preheat your oven to 400 degrees F.

Dry the chicken: Use paper towels to pat dry the chicken, then transfer them onto a baking sheet. I use a 13 x 18-inch baking sheet (also known as a half-sheet pan) to fit all my poultry comfortably.
Season the chicken: Drizzle the chicken with olive oil and sprinkle both sides with chili powder, ground cumin, salt, and pepper.
Bake: Add the seasoned chicken to the oven and let it roast for 15-20 minutes or until its internal temperature reaches 165 degrees F.
Shred: Remove the cooked chicken from the oven, then shred it using two forks.

Add enchilada sauce (optional step): Drizzle the shredded chicken with the enchilada sauce, and broil the mixture for two minutes. When done, remove the chicken from the oven and set it aside.
Prepare the baking sheet: Turn down the oven’s temperature to 350 degrees F., and line a baking sheet with parchment paper.
Assemble the first layer: Spread your first layer of tortilla chips on the lined pan. Top them off with half of the shredded cheese, black beans, and shredded chicken.
Build the second layer: Place a second layer of chips on top of the first, followed by the remaining black beans and shredded chicken.
Bake: Put the chicken nachos in the oven and bake them for 15-18 minutes or until the cheese melts thoroughly.

Add the toppings: Top off your baked nachos with your preferred toppings and serve while still hot.

How to Make Ahead, Store, and Reheat?

It’s no secret that homemade chicken nachos—crunchy, flavorful, and melty—taste best on the day you make them. Therefore, I recommend assembling the dish right before serving to achieve maximum crispiness.

Need more time for day-of preparation? Not to worry: These expert make-ahead and storage tips will ensure you can cut your prep time in half and don’t have to forfeit a single bite of this chicken nacho recipe.

Make ahead: The best way to kickstart your meal prep is by making the shredded chicken for nachos ahead of time and cooking and shredding it in advance. That way, you only need to assemble and bake the nachos just before you want to serve it. Also, you can plan out and prepare your toppings ahead of time to simplify serving the day of.
Storage: To store your pulled chicken nachos, first let them come to room temperature. Then, either transfer them to an airtight container or tightly cover them with stretch film. You can then put them in the fridge until ready to reheat.
Reheat: I recommend reheating these chicken nachos in the oven under low heat—about 300 degrees F.—or until the cheese melts and the remaining ingredients heat through. I also suggest removing any fresh toppings from the dish before heating, as they won’t withstand the higher temperatures of the oven, thereby losing their freshness. Then, you can re-add them to the nachos when ready to serve.

What Tastes Good with Chicken Nachos?

Versatile, snackable, and utterly irresistible, chicken black bean nachos are one of the best dishes to make if you love putting your unique spin on new recipes. Below, I’ve assembled essential recipes to serve with your savory bake, transforming this simple dish into a five-star menu.

Dips and salsas: One of the most iconic pairings, salsa exquisitely balances the heartier base of roast chicken nachos with light, bright, and tomatoey flavors. Pico de gallo is an effortless go-to for this dish, though you can also add notes of tropical, juicy flavors by making my Pineapple Mango Salsa or Peach Salsa. Or, you can whip up an easy Hummus Dip for an even creamier, umami-rich condiment.
Tacos: When you think of Mexican cuisine, chances are you immediately think of tacos—a savory, fresh, and flavor-filled dish anyone can customize to their liking. With my recipe for Brisket Tacos, you can fill your plate with smoky, melt-in-your-mouth flavors. Or, try pairing your nachos with Quinoa Black Bean Tacos for a vegan-friendly dish that has all the zesty, creamy taste you could want from your favorite Mexican food.
Salads: Want to add a lighter, more nutritious edge to your nachos? Serve them alongside a bowl of Black Bean and Corn Salad for a zesty, veggie-packed side, or spoon out a serving of Mexican Street Corn Salad (AKA “esquites”) for a dish that’s equal parts spicy, tangy, and creamy.
Margaritas: What party menu is complete without a sweet, boozy treat? My Easy Pineapple Margarita and Blueberry Margaritas are just what you need to give this classic drink a sweet, fruity spin. You can even blend up a Strawberry Basil Margarita to balance your juicier notes with a gourmet, herby finish.

Expert Tips

Authentic Mexican chicken nachos are at your fingertips when learning from these pro-level tips. Below, you’ll find everything you need to make crisp, gooey, and savory nachos, from proper layering to serving suggestions.

Layer evenly: When making sheet pan chicken nachos, it’s vital that you evenly distribute the cheese across the chips to prevent uneven and/or soggy nachos. If you plan on making more than two layers, I recommend keeping the middle layer to a minimum (except for the cheese, of course!). I also suggest draining your black beans and chicken before adding them to your nachos to keep them from becoming soggy.
Don’t skimp on shredded cheese: The secret to making restaurant-style nachos is to be generous when it comes to the cheese. Though four cups of cheese may sound like a lot, it’s the key to giving each chip a balance of crisp, gooey, and rich flavors so you don’t end up with bland or topping-less bites in your final dish.
Make it your own: The beauty of making homemade nachos with chicken is that you can customize it any way you like. Use this easy recipe as a starting place, and then feel free to mix and match the dish with what you have on hand. Remember, too, that this recipe is pretty forgiving, so it’s up to you what you want to add to your mixture.
Drain properly: I think it’s safe to say that no one enjoys soggy nachos. Therefore, the best way to prevent sogginess is to thoroughly drain each of your ingredients (besides the cheese and chips) before layering them into your recipe. In particular, I recommend draining the shredded chicken, beans, and wet toppings before making this simple chicken nachos recipe.
Add the toppings right before serving: For best results, I recommend adding your fresher toppings to your dish right before serving. Otherwise, these additions (like guacamole or pico de gallo) may lose their texture and flavor, resulting in a wet, flavorless layer.
Serve right away: Gooey, succulent, and flavorful, baked chicken nachos taste stellar when they’re warm. That’s why I always suggest serving this dish immediately when the cheese is still melty, and the ingredients are hot.

FAQs

You don’t have to be a professional Mexican chef to make chicken nachos in the oven. I answer all your remaining questions in this easy guide, ensuring your dish comes out exquisitely layered and delightfully crisp.

How do you layer nachos so they don’t get soggy?

The best chicken nachos recipe is one that doesn’t turn soggy after adding your favorite toppings. To ensure your nachos remain as dry and crisp as possible, fully drain all the ingredients—besides the cheese and the chips—before adding them to your recipe. You may also consider keeping any wet ingredients to a minimum to reduce their chances of releasing excess liquid. Finally, using a sturdy chip—such as a restaurant-style tortilla chip—is the key to reducing sogginess, as they tend to be thicker and less absorbent than other varieties.

What order do you layer nachos in?

In general, I recommend beginning each layer of your nachos with chips, topped with cheese, and other heat-friendly toppings (such as black beans). Then, each layer should have the same combination of chips, cheese, and beans. After removing your nachos from the oven, you may then add your fresh toppings—such as guacamole and tomatoes—to ensure they maintain their flavor and texture. Despite these instructions, however, remember that this dish is highly forgiving, so don’t worry if you miss an ingredient in a layer or want to play around with your ingredients.

Other Game Day Recipes You Might Also Like

Once you learn how to make shredded chicken nachos, you’ll be itching for more tasty dishes to serve at your next game-day party. These lip-smacking recipes will ensure everyone gets their fill with a perfectly savory, seasoned, and snackable taste.

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

Healthy Game Day Recipe Idea – Shredded Chicken Nachos

Here is a reader-favorite football food recipe idea: Tortilla chips layered with cheese, black beans, tomatoes, avocado, and other veggies for a drool worthy Shredded Chicken Nachos perfect for any party. Take it out of the oven, serve warm, and accept the compliments.

Course Appetizer

Cuisine Mexican

Diet Gluten Free

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 998kcal

Author Aysegul Sanford

Ingredients

For The Chicken

1 ½ lb boneless skinless chicken thighs or breasts
2 tablespoons olive oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
1 teaspoon kosher salt
¼ teaspoon black pepper
½ cup enchilada sauce

For The Nachos

8 cups tortilla chips
4 cups shredded Monterey Jack cheese or mozzarella
1 14 oz can black beans, drained and rinsed

As Toppings (optional)

1 cup guacamole
1 cup tomatoes diced or sliced
1 cup fresh or canned corn drained if using canned
1/4 cup jalapenos fresh/sliced or pickled

Instructions

Preheat oven to 400 degrees.
Pat dry chicken with paper towels. Transfer them onto a baking sheet (I used a half-sheet—AKA a 13 x 18-inch baking sheet.).
Drizzle with olive oil and sprinkle with chili powder, ground cumin, salt, and pepper on both sides.
Roast in the oven for 15-20 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
Remove from the oven. Shred the now-cooked chicken using two forks.
Drizzle them with the enchilada sauce and broil for 2 minutes. Remove from the oven and set it aside.*
Turn the oven temperature down to 350 degrees F. Line a baking sheet with parchment paper.
Spread tortilla chips on a sheet pan in a single layer. Top them off with half of the cheese, black beans, and shredded chicken ensuring that they are distributed evenly.
Continue with a second layer of chips, cheese, beans, and shredded chicken.
Bake for 15-18 minutes or until the cheese is fully melted.
Right before serving, top it off with your favorite nacho toppings and serve while still hot.

Video

Notes

Yields: This recipe yields nachos that is ideal for 8 servings when served as an appetizer. The below calorie information is per serving and does not include any of the optional toppings.
Chicken: While we roasted the chicken to make nachos, this recipe would also work with any cooked leftover chicken or store-bought rotisserie chicken. All you have to do is to shred it before assembling. You’ll need about 4-5 cups of shredded chicken to make this easy chicken nachos recipe. Additionally, if you are cooking your own chicken, you can use skinless chicken breasts instead of chicken thighs as well.
Enchilada Sauce: Broiling chicken with enchilada sauce is an optional step and can be skipped if you want to make it faster or you do not have enchilada sauce on hand.
Drain: To prevent your nachos from becoming soggy, be sure to drain black beans very well before layering with chips and cheese.
Make Ahead: This recipe tastes best on the day that it is made. However, you can make the chicken ahead of time and have it ready for assembly. Once you have the chicken cooked, all you need to do is to layer it as written in the recipe.
Storage: Before refrigerating your nachos, be sure to bring them to room temperature. Then, either transfer them to an airtight container or tightly cover them with stretch film or aluminum foil and store them in the fridge for up to 2 days.
Reheat: We recommend reheating these chicken nachos in the oven under low heat—about 300 degrees F.—or until the cheese melts and the remaining ingredients heat through. Be sure to remove any fresh toppings from the dish before heating, as they won’t withstand the higher temperatures of the oven, thereby losing their freshness.

Nutrition

1905 Salad

Aysegul Sanford — Thu, 31 Aug 2023 19:24:22 +0000

Viral salads are all the craze these days, much like the La Scala Salad (aka Kardashian Salad) and Jen Aniston Salad. And this Columbia 1905 salad recipe has so much rich history, it’s no wonder it has taken the internet by storm.

What is 1905 Salad?

The 1905 salad was invented by a waiter named Tony Noriega at the Columbia Restaurant (one of the most iconic restaurants in America) in the heart of the Ybor City neighborhood of the Tampa Bay area in Florida. He was working late at the restaurant one night and used some leftovers in the fridge to create what the restaurant now serves tableside (with some minor adjustments made to the original).

Contrary to its name, it was actually created in the 1940s and was later adapted by Columbia and added to the menu in the 1970s as an answer to the salad bar. The name of the salad, ‘1905’, was created to celebrate the year the restaurant was founded as Florida’s oldest restaurant.

Since then, the unique flavors of the 1905 salad have been considered a culinary representation of the Cuban and Spanish heritage of Ybor City and the Tampa Bay area. Because of its Cuban/Spanish origin, the salad goes by many names, including the 1905 Columbia Salad, Cuban 1905 Salad, Florida Salad, Tampa Salad, or Tony Salad.

Ingredients

The beauty of the 1905 Columbia salad recipe is that it relies on simple, yet delicious, ingredients. Yet there are details in both the dressing and salad that are important to point out. I highly recommend sticking to the below ingredients to make the original 1905 Columbia salad recipe, but I also offer plenty of substitutions to give it your own unique flavor.

Columbia Restaurant Salad Dressing

This Columbia 1905 salad dressing has become so popular over the years, that it is now sold as a salad dressing in grocery stores like Publix and even online stores like Amazon. While you can always buy a bottle, making it at home is so easy. Here’s what you will need:

Garlic: Freshly minced garlic cloves will provide the best flavor. In this case, I would not substitute it with garlic powder.
Dried Oregano: I used dried oregano, but you can use 1 sprig of fresh oregano for a stronger, floral flavor.
Worcestershire Sauce: This is the secret ingredient that gives the salad dressing that special umami flavor. Pick up a bottle of the popular Lea and Perrins Worcestershire Sauce (affiliate link) for authentic flavor.
Extra Virgin Olive Oil: The original recipe calls for extra-virgin Spanish olive oil, but you can use whichever olive oil you have on hand.
White Wine Vinegar: White wine vinegar provides a nice bit of acidity.
Fresh Lemon Juice: Use freshly squeezed lemon juice, which would be the juice of about 1 lemon.
Kosher Salt + Black Pepper

Salad Ingredients

Iceberg Lettuce: We need 7-8 cups of crisp lettuce, which you can get from about one large head of iceberg lettuce. The key is to slice, rinse, and then dry it really well. If you have a salad spinner, this is the time to use it.
Tomatoes: Ripe, juicy tomatoes are key, but any kind will do. My favorites are heirloom, beefsteak, tomatoes on the vine, cherry, or Roma tomatoes.
Ham Slices: We need about 4-5 slices of deli ham. Slice them into thin, julienne slices (matchstick strips) when you get home.
Swiss Cheese: The same goes for the Swiss cheese. We need about 5 slices, also sliced into julienne.
Green Olives: Use pitted green olives, roughly chopped, or even pimento-stuffed green Spanish olives if you want to take it up a notch.
Pecorino Romano: The original recipe uses Romano cheese, which is Pecorino Romano sold here in the United States. Pick up a box of finely grated cheese or grate a whole block at home.

Substitutions & Optional Add-Ins

While I highly recommend sticking to the original 1905 salad recipe, I wanted to make sure I provided you with a few substitutions and optional additions.

Salad Greens: A good substitute for iceberg lettuce would be romaine lettuce. Just be sure to slice it as thinly as you can.
Celery Stalks: Add some thinly sliced celery stalks for extra crunch.
Black Olives: Swap out the green olives for milder black olives instead.
Ham Substitutions: If you are not a fan of ham, you can use thinly sliced, deli-style chicken, turkey breast, salami, or pepperoni, or try some Grilled Shrimp instead.
Cheese: If you don’t have Pecorino Romano, finely grated Parmesan cheese will also work.
Croutons: Whether store-bought or Homemade Croutons, add a handful to the top for some extra crunch.
Hard-Boiled Eggs: Slice or dice some hard-boiled eggs for extra protein.
Onion: Toss in some thinly sliced red onion or green onions for an extra savory bite.
Make it Vegetarian: Omit the ham and use some Baked Tofu instead, or simply add more Swiss and green olives to compensate for the lack of meaty flavor.

How to Make 1905 Salad Recipe?

The recipe for the 1905 salad follows the same basic steps as any other salad: First, whip up the salad dressing, prepare the salad ingredients, and then toss them all together. Here’s how to do it in a few easy steps:

Make the 1905 Salad Dressing: In a small bowl, whisk together the garlic, dried oregano, and Worcestershire sauce. Slowly add the olive oil while whisking constantly to form an emulsion. Stir in vinegar, lemon juice, salt, and pepper, while still whisking until smooth.
Assemble the Salad: In a large salad bowl, combine lettuce, tomatoes, ham, Swiss cheese, and green olives.
Toss: Toss salad ingredients with the dressing. Sprinkle with Romano cheese, taste for seasoning, and add more, if desired. Serve and enjoy!

How to Make Ahead and Store Leftovers?

The Columbia Salad can be made ahead and even stored for later if done properly. Here are my best storage tips:

Make Ahead: Columbia restaurant actually recommends making the dressing 1-2 days in advance, but I find it lasts up to 3 days if stored in an airtight container or mason jar in the refrigerator.
Storage: The dressed salad will only keep fresh for 1 day. Please be aware that as it sits, it releases all of its juices. If you plan to store the salad for longer or know you will have leftovers, refrain from tossing the salad with the dressing until the day you are going to serve. Store the prepared salad ingredients in a large airtight container with a paper towel to absorb excess moisture for 2-3 days.

What to Serve With the 1905 Salad?

This is a hearty salad all on its own, so it can be served simply with bread and butter. The Columbia Restaurant serves it with a Cuban sandwich from the menu. Here at home, I love to serve it as a side salad with any of the following:

Main Dishes: Make it a complete meal with Roasted Cornish Hens with Cuban Marinade, Mediterranean Lemon Chicken, or Baked Sockeye Salmon.
Pasta: Give it a heartier spin by serving alongside Spaghetti Bolognese, Baked Ziti, or Vodka Pasta. And don’t forget the Olive Bread.
Roasted Meats: Compliment the crisp bites with rich meats, like Pot Roast or Reverse Sear Chateaubriand.

Expert Tips

Authentic flavors: The reason this salad became so famous is because it is so well-balanced. I highly recommend sticking to the original recipe to bring out all those Spanish flavors. This may mean a quick trip to the store, but I promise it is worth it.
Take your time when making the dressing: It’s interesting to note, that The Columbia restaurant actually adds the Worcestershire sauce and lemon juice at the end so that you can taste more of the savory, bright components. But I find the ingredients marry together well when mixed into one. The key is to emulsify the dressing so that the olive oil is mixed well with the Worcestershire sauce, vinegar, and lemon juice. To do so, slowly drizzle in the olive oil and give it one more good whisk just before tossing.
Assembly: The salad at the Columbia restaurant is prepared tableside for all guests who order it. If you really want to stick to history, serve this salad tableside for all your family members and friends, and for extra flair.
Salt: I intentionally included less salt in the salad dressing since this salad contains many salty ingredients, like ham, Swiss, salty green olives, and grated cheese. Be sure to taste test once you mix the dressing with the salad. The exact measurements will be based on your personal preference.
Mix at the last minute: Drizzle with the dressing just before serving to keep the iceberg lettuce crisp and crunchy and the rest of the ingredients fresh.
Presentation: Each ingredient brings its own color, taste, and texture, so have fun with the presentation, especially if serving this salad to a crowd. For extra bonus points, serve in a chilled salad bowl to keep it super cold.

FAQs

Why is it called 1905 salad?

Although the 1905 salad was technically invented in the 1940s, it is named after the year the Columbia restaurant was founded.

Who invented the 1905 salad?

The 1905 salad was invented by waiter Tony Noriega, who pulled leftovers from the fridge one night after work to create this famous salad.

How many calories are in a 1905 Columbia Salad?

One serving of the 1905 Columbia Salad is 306 calories. This will vary based on the amount of Romano cheese you add at the end.

Other Meal-Worthy Salad Recipes You Might Also Like:

If you try this 1905 Salad recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

1905 Salad Recipe

Be a part of the viral sensation and make the famous 1905 salad right at home! Made with the iconic Columbia Restaurant’s garlic salad dressing, sweet ham, and creamy cheese, it is an easy salad you can make in 15 minutes.

Course Salad

Cuisine Cuban

Diet Gluten Free

Prep Time 15

Total Time 15

Servings servings

Calories 306kcal

Author Aysegul Sanford

Ingredients

For The Salad Dressing:

4 garlic cloves minced
2 teaspoons dried oregano
2 tablespoons Worcestershire Sauce
½ cup extra virgin olive oil
3 tablespoons white wine vinegar
4 tablespoons lemon juice
½ teaspoon Kosher salt plus more to taste
¼ teaspoon black pepper

For The Salad:

1 head iceberg lettuce sliced and rinsed (~7-8 cups)
1 large ripe tomato sliced
½ cup ham slices* julienned – about ¼ lb or 5 slices of ham
½ cup Swiss cheese julienned – 5-6 slices
½ cup green olives pitted and chopped
¼ cup Pecorino Romano grated or grated Parmesan cheese

Instructions

To make the dressing, whisk garlic, dried oregano, and Worcestershire sauce in a bowl. Gradually add the olive oil while whisking constantly to form an emulsion. Stir in vinegar, lemon juice, salt and pepper. Whisk until thoroughly combined.
To assemble the Columbia restaurant salad, place iceberg lettuce, sliced tomatoes, julienned ham and Swiss cheese, and green olives in a large bowl.
Drizzle the salad with the dressing. Give it a toss until combined. Sprinkle it with Romano cheese.
Taste for seasoning, add more if necessary, and serve.

Video

Notes

Yields: This recipe yields a large bowl of salad (about 7-8 cups), which is ideal for 6 servings as a side dish.
Ham: The original recipe uses baked ham. If you have some on hand, go ahead and use it. Otherwise, deli-style ham slices are a good substitution. You can also use deli-style chicken/turkey breast or even shrimp.
A word on salt: I intentionally included less salt in the salad dressing since this salad contains many salty ingredients, like ham, Swiss cheese, salty green olives, and Romano cheese. Be sure to give it a taste right after mixing it and adjust it according to your taste buds.
Store: This salad is best on the day it is made. However, leftovers can be stored in an airtight container in the fridge for one day. Please be aware that it gets watery as it sits, so it is best to give it a good mix before serving.

Nutrition

Baba Ganoush Recipe

Aysegul Sanford — Mon, 21 Aug 2023 15:24:58 +0000

What is Baba Ganoush?

Baba ganoush (also referred to as baganoush, baba gahanouj, baba ghanouj, papa ganoush, and baba ghanoush) is an eggplant- and tahini-based appetizer native to Levantine regions—now located the Middle East and Mediterranean. Directly translated, baba ganoush’s meaning is “pampered papa” or “coy daddy,” which may refer to the recipe’s smooth, rich taste.

If you are wondering, what is in baba ganoush, this savory, smoky spread generally consists of roasted eggplant, creamy tahini, zesty lemon juice, rich olive oil, and bold garlic. However, many also add unique blends of seasonings to give this Middle East eggplant dip a tantalizingly complex flavor profile.

Ingredients

Baba ganoush ingredients include a handful of fresh, natural, and flavorful ingredients—all of which you may already have in your pantry!

Eggplant: There are many eggplant varieties to choose from when selecting a baba ganoush eggplant. Plump and round, globe eggplants are an excellent option for this recipe and are the easiest type to find in most American grocery stores. However, if you can get your hands on Italian eggplants, I highly recommend them, as this variety has a more tender flesh, fewer seeds, and a deliciously sweet flavor. Japanese eggplants will also work, but you’ll need more (7-8) due to their thinner shape and smaller size. If you’d prefer not to work with fresh eggplants, you may also use canned roasted eggplant (affiliate link), though it may not have the same tenderly mild flavor.
Fresh garlic cloves
Fresh lemon juice
Sesame Tahini: Ground sesame paste, aka tahini, has an earthy, nutty flavor that perfectly balances the mild, smoky taste of roasted eggplant baba ganoush. My favorite tahini brand is Soom (affiliate link), which is incredibly smooth and creamy.
Olive oil: I recommend using extra virgin olive oil for this recipe, as it has a higher quality with pure pressed olives, a lighter color, and a more neutral taste.
Kosher salt
Optional spices: While adding spices is not traditional to the original recipe, you can add more depth to your baba ganoush by adding a mixture of ground cumin and sweet, peppery paprika. For an extra deep taste, you may also use smoked paprika to complement your smoked eggplant baba ganoush. You can also add red pepper flakes for additional heat or black pepper for slightly pinier undertones.
Garnishes: Topping this Mediterranean eggplant dip with different garnishes is a great way to revitalize your spread with sweet, crunchy, and fresh notes. For a tart, sweet finish, try topping your dip with pomegranate seeds, or use sesame seeds and pine nuts for a nuttier taste. Or, if you want bright, fragrant overtones, fresh herbs like parsley are some of my go-to’s.

How to Cook Eggplant for Baba Ganoush?

There are three different ways to prepare your eggplant for this simple recipe, depending on your preferred cooking method: roasted, charred, and grilled eggplant for baba ganoush.

Roasting Eggplant in the Oven

Roasting eggplant for baba ganoush is a cinch when you use my foolproof method for preparing Whole Roasted Eggplant. These instructions will ensure your eggplants come out tender and creamy with little prep time.

Prep the oven: Preheat the oven to 400 degrees F.
Poke the eggplants: Use the tines of a fork to poke 7-10 ¾-inch holes around the exterior of each eggplant.
Roast: Place eggplants on a baking sheet lined with aluminum foil in a single layer and bake for 50-60 minutes, turning them every 20 minutes until they burst, collapse, and soften.

Char Eggplant On a Gas Stove

The most authentic way to prepare eggplant for this baba ganoush recipe is by charring it over the open flame of a gas stove. Making Roast Eggplant on a Gas Stove is quicker than other cooking methods and will result in a smoky baba ganoush recipe with an irresistibly complex, aromatic flavor.

Prepare the stove: Line the base of a gas range stove with aluminum foil, ensuring that the burners are still exposed.
Add the eggplants: Turn the burners to medium heat and place the eggplants directly on the flame. Two eggplants can fit on the larger burners, and one can fit on the smaller ones.
Roast: Roast the eggplants for 15-20 minutes, depending on their size, turning them every five minutes with a pair of tongs. Be careful not to burn yourself while handling the hot eggplants.
Remove from heat: Remove the charred eggplants from the flame when their skin becomes burnt and flaky, and their flesh is soft.

Grill Eggplant

Learning how to grill eggplant for baba ganoush is an easy way to give this Mediterranean dip its classic rich, smoky flavor and smooth texture. Here’s how to do it:

Prep the grill: Preheat the gas grill (or charcoal grill) to medium heat.
Grill the eggplants: Place the eggplants directly on the grill and cook them for 40-50 minutes, turning them every 10 minutes or so. Continue grilling until the eggplants have charred skin on all sides and are fully tender.

How to Make Baba Ganoush?

There’s no secret to making an authentic baba ganoush recipe. These foolproof instructions will ensure your tastebuds explode with fresh, Mediterranean flavors in just eight basic steps.

Let the eggplant cool: Cook your eggplant following one of the three methods mentioned above. Allow your cooked eggplant to cool down. In the meantime, place a fine-mesh strainer over a bowl and set it aside for later.
Scoop the eggplant flesh: Once cool, draw a knife lengthwise through each eggplant until cut in half. Then, use a spoon to scoop out the eggplants’ flesh, trying to remove as much skin as possible.
Strain: Transfer the scooped eggplant into the fine mesh strainer and use the back of a spoon to gently press against the flesh, removing as much moisture as you can. Let the eggplant drain while you prepare the remaining ingredients. Discard the juices.
Mix the garlic and lemon: Transfer the eggplant to a medium bowl and add the garlic and lemon juice. Use a fork to mix the ingredients, breaking apart and mashing the large chunks of eggplant until thoroughly combined.

Add the tahini: Stirring constantly, pour the tahini, followed by the olive oil, into the mixing bowl in a steady stream. Mix the ingredients until emulsified.
Add the seasoning: Add the salt, ground cumin, and paprika (if desired) to the bowl. Taste the mixture and add more seasoning and lemon juice if necessary.
Garnish: After giving it a good stir, transfer the baba ghanoush to a serving bowl and garnish with fresh parsley and pomegranate seeds if using.
Serve: If wanted, drizzle the spread with olive oil and serve with pita chips.

How to Make Ahead, Store, and Freeze?

This homemade baba ganoush is a must-have for anyone seeking easy meal prep. Whip up this simple dip for healthy snacking throughout the week, or make it in advance for a five-star party appetizer.

Make ahead: You can make this baba ganoush recipe up to four days in advance. Then, store your prepared baba ghanoush in an airtight container in the fridge until ready to eat.
Store: You can store your freshly made eggplant garlic dip in an airtight container in the refrigerator for up to four days.
Freeze: While you can technically freeze this vegan baba ganoush recipe, please keep in mind that it will likely lose its creamy texture after it is exposed to freezing temperatures, so it might not taste as good after storage. However, if you still want to freeze, first transfer the mixture into an airtight container, removing as much air as possible. Then, store your baba ganoush in the freezer for up to one month.
Thaw: Thaw your frozen aubergine dip in the fridge overnight. Because your mixture will likely become watery the longer it sits, drain it of excess liquid, taste for seasoning, and add more if necessary before serving.

What to Serve with Baba Ganoush?

One of the best things about preparing babaganoush is the many delectable ways to serve it. Though many traditionally serve this dish alongside pita triangles or vegetables, it also works as a tasty spread on toast, sandwiches, wraps, and more.

Bread: Who can say no to an appetizer as effortless and tasty as this? Serve a bowl of this popular Middle Eastern dip with your favorite pita chips, roasted pita wedges, or crackers, and you’ll have the perfect crowd-ready snack.
Raw vegetables: Crisp, nutritious, and garden-fresh, fresh veggies make an incomparable pair with a bowl of smoky eggplant dip recipes. My favorite raw vegetables include cucumber slices, carrot sticks, cherry tomatoes, and sliced radishes.
Other Middle Eastern or Mediterranean dips: Wondering what to do with baba ganoush that will make even the pickiest eaters hungry for more? Try pairing your creamy eggplant dip with other classics, like Mediterranean Hummus, Muhammara, and Tzatziki. To transform this simple spread into a next-level meze platter, you can also serve them with a side of olives and nuts—gorgeous and delicious.
Grilled or roasted meats: A tasty way to serve baba ganoush is as a light, creamy side dish for hearty protein mains. For a classic Middle Eastern pairing, serve it alongside brightly spiced Chicken Shish Tawook or Oven Chicken Kabobs. Or, if you want an irresistibly juicy, perfectly portioned poultry meal, try this simple dish with Grilled Cornish Game Hens.
Use it as a topping: A dollop of baba ganoush is an excellent topping for homemade CAVA bowl and pairs beautifully with honey harissa chicken or grilled harissa chicken.

Expert Tips

You don’t have to be a Middle Eastern chef to make an epic baba ganoush the whole family will love. These pro tips have everything you need to keep your spread as flavorful and smooth as possible.

Roasting time might change based on the sizes of your eggplant: Depending on the size and variety of your eggplant, they may need more or less cooking time. Japanese eggplants are smaller and thinner, requiring less time on the stove/grill, while globe eggplants are larger and may need more time to develop tender insides than other types. In total, however, you should have about 17 ounces (~480 gr.) of cooked eggplant flesh to make this babaganoush recipe.
Eggplant seeds: Globe eggplants tend to have a lot of seeds—more than Italian eggplants. Though these seeds are entirely edible and blend into the dip after everything is mixed, you may remove them if you are not a fan.
Roasted eggplant skin: It is totally okay if some of the charred eggplant skin goes into the mixture. While we want to remove as much of the skin as we possibly can, the eggplant skin is edible, so don’t worry about it if some skin gets mixed into your baba ganouj.
Don’t skip the draining: The secret to an epic baba ganoush recipe is to remove as much liquid as possible from the eggplants after they are cooked. Not only do not skip this step but also take your time to ensure that the juices are fully drained as much as possible to ensure it is as creamy and tasty as possible.
Add the oil in a steady stream: When adding the tahini and olive oil to the mixture, it is imperative to drizzle them in a steady stream while you are vigorously mixing the eggplant mixture. If you add them at the same time, they will not mix properly, and you’ll most likely end up with a less creamy and smooth baba ganoush.
Taste for seasoning: One other important tip for making the best baba ganoush recipe is tasting the mixture for seasoning before serving. I cannot stress this step enough, as it’s vital that you adjust the taste of your spread to your liking. Add more salt, cumin, or paprika to achieve a more robustly flavored dip, or if you prefer a more acidic, tart flavor, add more lemon juice.
Let it rest: Letting your eggplant baba ganoush rest for thirty minutes will allow its flavors to mix and develop, giving every bite a rich, Middle Eastern flavor. While it is an optional step, if you do have the time, let it rest in the fridge before serving.
Baba ganoush without Tahini: If you are not a fan of tahini, you can use an equal amount of plain Greek yogurt for a different but equally delicious version of this recipe.
For the iconic smoky taste: If you want to give your roasted eggplant spread an authentically smoky, robust taste, I highly recommend charring your eggplants over an open flame. Whether you cook them on a gas stovetop or on the grill, the smoky flavor that comes from the charred eggplants is worth the effort and time, especially if you are after the traditional baba ganoush recipe you enjoy in Middle Eastern restaurants.
Food processor or blender: Though not a traditional preparation method, you may use a food processor or blender to make an easy baba ganoush without heavy mixing. Simply fit your food processor with a steel blade and place the roasted eggplant flesh, garlic, lemon juice, tahini, olive oil, salt, ground cumin, and paprika (if using) in the bowl. Pulse 7-9 times until thoroughly combined or longer, depending on how smooth you want the texture of your dip to be. Then, transfer the mixture to a bowl, garnish it with fresh parsley and a drizzle of olive oil, and serve.

FAQs

If you have more questions about this classic baba ganoush recipe, don’t worry! This simple FAQ has all you need to know:

Where is baba ganoush from?

Baba ganoush originated in the Levantine regions, roughly located in the Middle East and Mediterranean. This area now includes several modern-day countries, including Palatine, Lebanon, Syria, Jordan, and Turkey.

Is baba ganoush vegan?

Yes! This baba ganoush recipe is vegan, dairy-free, and gluten-free, making it the perfect recipe for anyone with dietary restrictions.

How long to grill eggplant for baba ganoush?

When grilling eggplant for baba ganoush, your eggplants will need 40-50 minutes of cooking time, depending on their size.

What does baba ganoush taste like?

This creamy roasted eggplant dip offers a delectable balance of smoky, savory, and zesty flavors—a classic profile in Mediterranean and Middle Eastern cuisine. Not only does this spread taste incredible on its own, but it also makes a fabulous appetizer when served alongside a bowl of pita bread or raw veggies.

Is baba ganoush served hot or cold?

I recommend serving baba ghanouj chilled or at room temperature to ensure you can taste all its complex flavors.

Why is my babaganoush bitter?

If your babaganoush comes out bitter, your eggplant may be old or not in season. I recommend selecting only fresh eggplants, which tend to have milder, sweeter flesh. Furthermore, it’s possible that the tahini paste you used has a naturally bitter profile or that you added too much during the mixing process. Always be sure to taste your babaganoush as you go so that you can adjust the seasoning to counteract any unwanted bitterness. You may also try adding extra fats, such as olive oil or Greek yogurt, to balance out any bitterness you taste.

What is the difference between hummus and baba ganoush?

Though they have a similarly smooth, rich flavor profile, hummus comes from a mixture of chickpeas and tahini, while baba ganoush contains a blend of eggplants and tahini.

Is baba ganoush healthy?

Absolutely! This recipe only uses the freshest, most natural ingredients—all packed with healthy nutrients. In fact, eggplants are high in antioxidants, fiber, and vitamins, helping reduce your risk of heart disease.

How long does baba ganoush last in fridge?

As long as it is kept in an airtight container in the fridge, your baba ganoush should last for up to 4 days.

Other Eggplant Recipes You Might Also Like

Wondering what to do with roasted eggplant? If you can’t resist adding this eggplant tahini dip to every meal, you’ll love adding these other eggplant recipes to your family cookbook.

Baba Ganoush Recipe

Learn how to make Baba Ganoush like the pros using our foolproof method. Made with just a few simple ingredients, this popular Middle Eastern recipe is the perfect appetizer for any party.

Course Dip

Cuisine Mediterranean

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 152kcal

Author Aysegul Sanford

Ingredients

2 ½-3 lbs globe or Italian eggplant ~ 2-3 eggplants if using globe eggplants
2 cloves garlic minced
¼ cup lemon juice plus more to taste
¼ cup tahini
2 tablespoons olive oil plus more as a drizzle
1 ½ teaspoons kosher salt plus more to taste
Pinch ground cumin optional
Pinch paprika to finish it off – optional
1 tablespoon fresh Italian parsley chopped (as garnish)
Handful of pomegranate seeds optional

Instructions

To cook eggplants for baba ganoush, you have three options:
a. Roast whole eggplants in the oven: Preheat oven to 400 degrees F. Using a fork, poke 7-10 ¾-inch holes throughout each eggplant. Place eggplants on the sheet pan on a single layer and roast them for 50-60 minutes, turning them every 20 minutes until they burst, collapsed, and softened.
b. Roast eggplants on the gas stove: Line the base of a gas range with aluminum foil, making sure to keep the burners exposed. Turn the burners on medium -heat and place eggplants directly on an open flame. You can put 2 eggplants on the larger burners and 1 on the smaller ones. Roast eggplants for about 15-20 minutes (depending on their size), turning every 5 minutes or so using a pair of tongs, being careful not to burn yourself. You will know that it is fully roasted when the skin is burnt and flaky and the flesh is soft.
c. Grill eggplants: Preheat a gas grill (or a charcoal grill) to medium heat. Place eggplants directly on the grill and cook, turning every 10 minutes or so for 40-50 minutes or until charred on all sides and fully tender.
Let the now-cooked eggplant cool down. Meanwhile, place a fine-mesh strainer over a large bowl and set it aside.
When cool enough to handle, working on one eggplant at a time, slit open each eggplant lengthwise and carefully scoop the eggplant flesh removing as much of the skin as possible.
Transfer the eggplant flesh into the fine mesh strainer. Using the back of a spoon, gently press to remove as much of the liquid as much as possible. Let it drain while you are working on the rest of the ingredients. In the end, you should have about 17 ounces (~480 gr.) of eggplant flesh.
Transfer the eggplant to a medium bowl. Add minced garlic and lemon juice. Using a fork, give it a mix while breaking the large chunks of eggplant flesh until fully combined.
While stirring constantly, pour in the tahini, followed by olive oil, in a steady stream. Mix until fully combined.*
Add salt, ground cumin, and paprika (if using.). Taste for seasoning and add in more seasoning and/or lemon juice if you want.
Transfer baba ganoush to a serving bowl, garnish with fresh parsley and pomegranate seeds if desired.
If preferred, drizzle it with olive oil and serve with pita chips on the side.

Notes

Yields: This recipe yields about 2 cups of this roasted eggplant dip, which is good for 4-6 servings when served as an appetizer.
* Food processor: While it is not traditional, you can make baba ganoush using a food processor or blender. To do so, place eggplant flesh, garlic, lemon juice, tahini, olive oil, salt, and ground cumin and paprika (if using) in the bowl of a food processor fitted with a steel blade. Pulse 7-9 times until fully combined. You can run it for longer if you prefer it to have a smoother texture. Taste for seasoning and add more if necessary. Transfer to a bowl, garnish with parsley and a drizzle of olive oil, and serve with pita chips on the side.
Eggplant seeds: Globe eggplants tend to have a lot of seeds—more than Italian eggplants. The seeds are entirely edible and will blend into the dip after everything is mixed. However, if you are not a fan, you can remove them.
Don’t skip the draining: The secret to an epic baba ganoush recipe is to remove as much liquid as possible from the eggplant flesh. So, be sure to take your time when draining as much liquid as possible.
Add the oil in a steady stream: When adding the tahini and olive oil to the mixture, it is imperative to drizzle them in a steady stream while you are vigorously mixing the eggplant mixture. If you add them at the same time, they will not mix properly, and you’ll most likely end up with a less creamy and smooth baba ganoush.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

Ina Garten’s Roasted Eggplant Spread

Aysegul Sanford — Sun, 20 Aug 2023 20:28:16 +0000

As one of my favorite Eggplant Recipes, this eggplant spread is just as elegant as the Barefoot Contessa herself. It is easy to make with just a few simple ingredients; it is a great appetizer to serve with crackers, pita bread, and veggies.

Ingredients

While this could be an eggplant red pepper spread, I like to think eggplant is the star here. Here’s a quick glance at what we need:

Eggplant: Eggplant Types vary, but I used the easy-to-find globe eggplants for this recipe. If you can get your hands on Italian eggplants, you can use them as well. Since we are roasting the eggplant in the oven pre salting the eggplant is not necessary here. However, it is important to cut eggplant into equal-sized cubes to ensure even roasting.
Bell Pepper: I like the sweeter red bell peppers, but you can use any color, such as yellow or orange.
Red Onion: All you have to do is peel and cut the onion into big chunks.
Garlic Cloves
Olive Oil
Seasoning: This includes Kosher salt, black pepper, and a touch of (optional) cayenne pepper for some kick.
Lemon Juice: Use freshly squeezed lemon juice for the best flavor.
Tahini: Go for a high-quality, runny tahini, such as Soom (affiliate link.) The flavor makes all the difference.
Herbs: I love fresh chopped parsley here, but you can also add fresh mint to enhance those Mediterranean flavors. Fresh basil leaves as a garnish are a nice addition, too.
Pita Bread: Whether you prefer to toast fresh pita bread triangles or enjoy it with store-bought pita chips, this red pepper eggplant dip will be delicious either way.

Optional Add-Ins

Tomato Paste: The original recipe from the Barefoot Contessa cookbook contains tomato paste. While I did not include it here, you can add 1 Tablespoon of tomato paste for a richer flavor.
Extra Seasoning: Give it a smoky eggplant dip flavor with the addition of 1 teaspoon smoked paprika or an herbal kick with 1 teaspoon dried oregano.

How to Make Eggplant Spread

This Ina Garten eggplant spread recipe is a cinch to make, with most of the work done by the oven and the food processor. Here’s how to do it in a few easy steps:

Preheat oven: Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
Prepare the vegetables: Spread the eggplant, bell pepper, onion, and garlic onto the baking sheet.
Season the veggies: Toss with olive oil, salt, pepper, and cayenne, if using.
Roast vegetables: Bake for 35-40 minutes, tossing halfway through. Allow to cool for 5 minutes.
Make spread: In the bowl of a food processor with the steel blade, add the roasted vegetables, lemon juice, tahini, and 2 tablespoons parsley. Pulse 4-5 times until the mixture resembles a coarse puree.
Taste: Taste for seasoning and add more salt and lemon juice, if necessary.
Serve: Transfer to a serving bowl. Top with the remaining parsley. Serve immediately with pita bread, crackers, or veggies on the side.

Serving Suggestions

This recipe for roasted eggplant dip is so versatile and can be served in a number of creative ways. Think outside the box and try:

Appetizer / Snack: Serve it as a fun and pleasing appetizer or snack with fresh pita triangles, pita chips, crackers, or fresh vegetables.
Mezze Plate: Make it a part of a full-on mezze plate, alongside Muhammara and Mediterranean Hummus.
Sandwich Spread: Eggplant dip for bread will be your new favorite sandwich addition. Spread it on crusty No Knead Olive Bread or Artisan Bread.
Side Dish: Serve it as a delicious side dish to grilled seafood, like Grilled Shrimp Skewers or Grilled Mahi Mahi, grilled lamb, or classic Mediterranean Lemon Chicken.
Pizza / Pasta: Think of it more as an eggplant paste recipe to spread on pizza dough or stir into pasta.

How to Store

This Barefoot Contessa roasted eggplant dip recipe actually gets better the longer it sits, as the flavors have a chance to marry together. You can either:

Make Ahead: Make the eggplant spread up to 2 days in advance for the best flavor.
Storage: Store in an airtight container in the fridge for up to 4 days. You may have to give it a good stir just before serving. Serve chilled or at room temperature.

Expert Tips

While the recipe for this eggplant red pepper dip is an easy one, here are a few tips to help you achieve perfect results on your first try:

Cut the vegetables into the same size pieces: This ensures the vegetables will be done at the same time.
Single layer: Be sure to spread the veggies on a single layer to ensure even baking. If they don’t fit in one baking sheet, you can spread them on two separate sheets.
Pay attention to the cooking time: We want the vegetables to be tender and slightly caramelized. Overcooking can lead to a bitter flavor.
Do not over-process: We want a chunky spread, not a puree. Pulse just a few times in the food processor.
Make a double batch: Use two sheet pans and double the recipe. It’s a wonderful dip to have on hand when hosting a party.

FAQs

Should eggplant be peeled before roasting?

Although eggplant skin can impart a bitter flavor, it is not necessary to peel eggplant before roasting.

How do you prepare eggplant before cooking?

Eggplant preparation depends on the dish you are making it for. In this roasted eggplant dip, all we have to do is cut it into 1-inch cubes and let the oven do the rest of the work for us.

More Delicious Dips and Spreads You Might Like:

If you are like us, a fan of serving dips and spreads while entertaining, you might also enjoy the recipes below:

If you try Ina Garten’s Roasted Eggplant Spread recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Ina Garten’s Roasted Eggplant Spread Recipe

Barefoot Contessa’s roasted eggplant spread is an easy appetizer that you can serve with pita bread, crackers, or raw vegetables.

Course Appetizer, Dip

Cuisine American

Diet Vegan

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 222kcal

Author Aysegul Sanford

Ingredients

2 medium-sized eggplants with skin on and cut into small cubes (~1 pound each)
1 red bell pepper seeded and cut into smaller pieces
1 red onion peeled and chopped into big chunks
3 cloves garlic peeled – no need to mince
3 tablespoons olive oil
1 teaspoon Kosher salt
½ teaspoon black pepper
Pinch cayenne pepper optional
5 tablespoons lemon juice freshly squeezed
2 tablespoons tahini
3 tablespoons Italian parsley chopped
Pita bread for serving

Instructions

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
Place the eggplant, bell pepper, onion, and garlic on the baking sheet.
Drizzle it with olive oil and sprinkle it with salt, pepper, and cayenne. Give it a gentle toss.
Roast vegetables for 35-40 minutes, making sure to give it a toss halfway through the baking. Let them cool for 5 minutes.
Place the roasted vegetables, lemon juice, tahini, and 2 tablespoons of parsley in the bowl of a food processor. Pulse 4-5 times to blend. Taste for seasoning and add if necessary.
Transfer to a bowl. Garnish with the rest of the Italian parsley. Serve immediately with pita wedges.

Notes

Yields: This recipe makes about 2 cups of eggplant spread, which is ideal for serving 6 people as an appetizer. The nutritional values below are per serving.
Make Ahead: Make the eggplant spread up to 2 days in advance for the best flavor.
Storage: Store in an airtight container in the fridge for up to 4 days. You may have to give it a good stir just before serving. Serve chilled or at room temperature.

Nutrition

Mini Lemon Blueberry Tarts

Aysegul Sanford — Thu, 17 Aug 2023 22:20:09 +0000

If you know me well, you know I love any ricotta or lemon recipe, like Almond Ricotta Cake or Almond Flour Lemon Cake. But today’s recipe, Mini Lemon Blueberry Tarts, is one of those, ‘my friend is coming over, I have to whip something together quick’ sort of recipes.

If you are looking for a large tart recipe including the tart crust and filling, be sure to check out Summer Berry Tart for all your warm weather gatherings.

Ingredients

The ingredient list for these lemon blueberry tartlets is so short and sweet. The key is to have those little tartlets made from store-bought philo cups, but we will get to that in a bit. Here’s a quick glance at what we need:

Ricotta cheese: I use my Homemade Ricotta Cheese recipe, but any store-bought ricotta cheese will do.
Large eggs
Honey: Honey is a natural sweetener that really compliments the ricotta, lemon and blueberries. However, an equal amount of maple syrup would also work.
Vanilla extract
Lemon zest: Zest one large lemon or two small ones before slicing and juicing.
Lemon juice: Fresh lemon juice will provide the best flavor.
Mini fillo cups: Look for mini phyllo cups (sometimes labeled mini phyllo shells) in major grocery stores or online. If you have a local Greek store nearby, they will be readily available there, too.
Blueberries: Fresh sweet blueberries are your best bet; just make sure to rinse and pat dry before adding to the tarts. For a jammy sort-of blueberry layer finish, you could also finish the lemon tarts with Blueberry Sauce.
Pomegranate seeds: Optional, but I find the pomegranate seeds add such a lovely color and tangy bite.

Optional Add-Ins / Variations

Fresh berries: Change up the blueberries to any of your favorite berries, like fresh raspberries, blackberries, or diced strawberries.
Almond extract: Compliment the delicate lemon flavor with ½ teaspoon almond extract added to the ricotta mix.
Whipped cream: Dollop each individual lemon tart with Maple Whipped Cream just before serving.
Garnish: If serving immediately, you can garnish with a sprig of fresh mint for extra elegance.

How to Make Blueberry Tarts

This is the sweeter side of ricotta, with a little honey and fresh blueberries to get us there. To make these lemon and blueberry mini tarts, follow these steps:

Preheat oven: Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Make ricotta filling: In a medium bowl, whisk together ricotta, eggs, honey, vanilla extract, lemon zest, lemon juice, and salt.
Fill phyllo cups: Place the filo cups on the prepared pan, spacing them out about 1” apart. Fill each shell with about 1 Tablespoon ricotta mixture.
Bake: Bake for 14-15 minutes, or until the filling is warm and the shells are a lightly golden brown.
Garnish: Allow the tartlets to cool slightly. Finish with fresh blueberries and pomegranate seeds, if using.

How to Store

While these mini berry tarts are best enjoyed the day they are made, they can be stored and enjoyed later in the week.

For best results, store leftover mini blueberry tarts in an airtight container in the fridge for 2 days. Remove from the fridge 5 to 10 minutes before enjoying to take some of the chill off.

FAQs:

Why is my lemon tart runny?

Lemon tarts can be runny if the filling is too wet. To ensure the filling is not runny, thoroughly mix the ricotta before mixing with the rest of the ingredients and bake until the filling is puffed and set in the middle.

Should lemon tarts be refrigerated?

Individual lemon tarts can be made in advance and stored in an airtight container in the fridge. When ready to enjoy, remove from the refrigerator 5-10 minutes before enjoying to bring up to room temperature.

Can you freeze lemon tarts?

We do not recommend freezing the lemon tartlets as the phyllo cups become too soggy once frozen and thawed.

Other Blueberry Recipes You Might Also Like:

If you try this Mini Lemon Blueberry Tarts recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Mini Lemon Blueberry Tarts

Looking for an easy bite-sized dessert for a crowd? I’ve got you covered. These Mini Lemon Tarts are filled with ricotta-lemon filling and topped off with blueberries. They are so easy to make with only 8 ingredients and 10 minutes hands on time.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 15

Total Time 25

Servings mini tarts

Calories 43kcal

Author Aysegul Sanford

Ingredients

¾ cup whole milk ricotta cheese
3 large eggs
2 tablespoons honey or maple syrup
¾ teaspoon vanilla extract
1 tablespoon lemon zest from 1 large or 2 small lemons, freshly grated
1 teaspoon lemon juice
Pinch of salt
24 mini phyllo shells
1 cup blueberries
A handful of pomegranate seeds as garnish (optional)

Instructions

Preheat the oven to 350 F Degrees. Line a baking sheet with parchment paper. Set aside.
Whisk together ricotta cheese with eggs, honey, vanilla extract, lemon zest, lemon juice, and salt in a medium bowl.
Place the phylo cups on the prepared pan and fill each cup with 1 tablespoon filling.
Bake them until the filling is warm and the shells turn lightly golden brown, about 14-15 minutes.
Allow them to cool for a few minutes. Garnish with blueberries and pomegranate seeds (if using) and serve.

Notes

Yields: This recipe makes 24 mini tarts. I usually serve 4 per person as a “finger dessert”, which makes it ideal for 6 servings. You can, however, multiply the recipe if you are serving a larger crowd.
Storage: Since it is so easy to put together, I highly recommend serving this recipe on the day that it is made. However, if you have leftovers you can store them in an airtight container in the fridge for up to 2 days.

Nutrition

Grilled Turkey Tenderloin

Aysegul Sanford — Thu, 10 Aug 2023 18:29:59 +0000

This grilled turkey tenderloin recipe isn’t the only irresistible turkey dish in my cookbook. My seven-ingredient Roasted Turkey Legs are a picture-perfect recipe for holidays and weeknight meals alike, while Ground Turkey Meatloaf gives classic beef meatloaf a lean yet rich edge. With these easy meal ideas, you’ll never wonder what to do with turkey again.

Ingredients You’ll Need for Grilling Turkey Loins

You only need two simple sets of ingredients to grill the perfect turkey breast fillets: the meat and my easy turkey tenderloin marinade.

Marinade ingredients:

Olive oil
Soy sauce
Lemon juice
Dijon mustard
Coconut sugar (or brown sugar): Adding coconut sugar to your turkey loin marinade is an easy way to give your meat a luscious caramelized flavor using natural sweetness. However, you may also use brown sugar depending on what you have in your pantry.
Onion powder
Paprika: Paprika does wonders for giving this recipe its mouthwateringly complex, peppery taste, but you may also use smoked paprika for a more robust smoky flavor.
Dried herbs: I recommend adding a light mix of dried thyme and dried sage (or dried oregano if preferred) to your marinade mixture. If you’d like your turkey tips to have extra earthy undertones, you may also use fresh versions of these ingredients. Just be sure to chop them finely before adding them in the marinade.
Black pepper
Fresh Garlic cloves: While we prefer fresh garlic, you can use garlic powder (2 teaspoons) if you prefer.

Turkey tenderloins:

Turkey loins: I designed this recipe to accommodate two 9-ounce turkey tenderloins, though this cut of meat often comes in many different sizes. If your cuts are larger, you may multiply the recipe to accommodate their size.

Seasoning Options

Sauce: My favorite way to make a sauce for turkey tenderloin is to reserve three tablespoons of the marinade before marinating the meat in it. Then once turkey tenderloins are grilled, all you have to do is to brush them with the reserved marinade for an appetizingly savory and saucy finish.
Rub: If you prefer to skip the marination process, dry your turkey with paper towels, brush it with olive oil, and season it with a turkey tenderloin rub before grilling. I recommend using my Turkey Rub Recipe for an herbaceous and bold mixture that you can make in just five minutes.
Salt and pepper: While the saltiness in the recipe comes from soy sauce, you are more than welcome to finish it off with a pinch of kosher salt and black pepper before serving.

How to Grill Turkey Tenderloin

Learning to cook turkey tenderloin on a gas grill is a breeze when you use my simple cooking method. These step-by-step instructions will have even beginner chefs cooking this rich, juicy turkey recipe in no time.

Mix the marinade: In a measuring cup, whisk together the olive oil, soy sauce, lemon juice, Dijon mustard, sugar, onion powder, paprika, thyme, sage, black pepper, and garlic. Reserve three tablespoons of the mixture and set it aside.
Prep the tenderloin for marination: Place tenderloins into a large resealable plastic bag or a bowl big enough to allow them to submerge fully in the marinade.
Marinate turkey tenderloin: Pour the whisked marinade over the turkey breast fillets. Then, either seal bag or cover the bowl with plastic wrap, removing as much air as possible. Transfer the covered container to the refrigerator and marinate the meat for at least one hour or up to eight hours.
Transfer the tenderloins: Remove the marinated turkey tenderloin from the fridge 30 minutes before grilling.

Heat grill: Preheat the gas grill to 400 degrees F. (medium-high heat), and scrape the grates to remove any remaining food residue. Then, dip a wad of paper towels into olive oil and use a pair of tongs to coat the grill grates generously. Remove the tenderloins from the marinade and shake off any excess liquid.
Grill the turkey breast tenderloin: Place turkey tenderloins on the grill and cook, covered, for eight minutes. Then, flip the fillets and cook them for another 6-7 minutes, covered, until their internal temperature reaches 155 degrees F. in the thickest part of the meat. If the turkey begins to burn, move it to the cooler side of the grill, cover it, and cook until done.
Let the meat rest: Transfer the grilled turkey breast fillets from the grill to a plate and cover them with a loose tent of aluminum foil. Let them rest for 10 minutes.
Serve: After resting, slice the turkey tenderloin to your preferred thickness, brush or drizzle it with the reserved marinade, and serve.

How to Make Ahead, Store Leftovers, and Reheat?

Whether you want to grill turkey breast fillets for dinner or make it a part of protein-packed meal prep, below is everything you need to know to get the most out of this easy recipe.

Make ahead: To prep this dish ahead of time, I recommend making the marinade for the turkey breast tenderloin up to two days in advance. Then, store it in an airtight container in the fridge until ready to use.
Store: After cooking, let your grilled turkey tenderloins reach room temperature before transferring them to an airtight container. Then, store them in the refrigerator for up to three days.
Reheat: After storage, you have two easy options to reheat your grilled turkey loin. If you prefer an oven method, reheat your meat in a low-heat oven (300 degrees F.) for five minutes or until warm. For a stovetop method, you may also reheat your turkey on the stove with a teaspoon of olive oil.

What to Serve With Grilled Turkey Breast Tenderloin?

One of my go-to ways to serve this easy recipe (as pictured here) is with sweet, buttery Grilled Corn On The Cob and tangy Pickled Red Onions. Below, you’ll find a few of my other favorite side dishes to transform your protein into a delicious meal.

Roasted or grilled vegetables: Exquisitely tender and nutritious, roasted veggies make an incomparable side for grilled turkey tenderloin. Roasted Portobello Mushrooms offer a savory, earthy accompaniment, while this Grilled Zucchini recipe comes with a rich balsamic vinegar glaze that will make mouths water. Or, if you prefer a sweeter side, Maple Roasted Carrots will brighten your spread with brilliant color and caramelized taste.
Salad: Though any of my Summertime Salads would make a perfect side for grilled turkey loins, my Beets Goat Cheese Salad and Avocado Quinoa Salad will give your menu a creamy-yet-crisp balance of hearty flavors. For a healthy take on a classic grilling side, my No Mayo Coleslaw Recipe comes together with a tasty, two-minute dressing.
Potatoes: If you are looking for a good starchy side, try my Rosemary Mashed Potatoes or Red Potato Salad to serve on the side.

Expert Tips

Grilling a turkey tenderloin doesn’t have to be reserved for master chefs. These simple tips will ensure every bite of your turkey explodes with rich, succulent flavors, no matter your skill level.

Size of the tenderloins and grilling time: When making this recipe, remember that the size of your turkey loins will affect how long the cooking process takes. Larger tenderloins will need more time on the grill, and vice versa. If you’re unsure how long to grill your turkey breast tenderloins, use a meat thermometer to check their internal temperature.
Shake off the excess marinade: Before grilling turkey breast tenderloin, shake off any excess marinade to avoid grill flare-ups that may char your meat. However, be sure to discard the marinade that touched the raw meat, as it may contain harmful bacteria.
Indirect heat: Since there’s sugar in my tenderloin marinade recipe, it’s essential to keep a close eye on your tenderloins as they are cooking on the grill. If you notice their edges beginning to char, it is best to move them to the cooler part of the grill until they cook through.
Make sure to let it rest: The key to getting perfectly juicy turkey tenderloin is to slightly undercook it on the grill—only to 155 degrees F.—before letting it rest under a tent of aluminum foil. The meat will continue to cook while resting (thanks to residual heat), allowing it to reabsorb and redistribute its juices as it reaches the ideal temperature of 165 degrees F.
Use a meat thermometer: The best way to check your turkey’s doneness is by inserting an instant-read thermometer (affiliate link) into the thickest part of the meat. When your loins reach 155 degrees F., remove them from the grates and let them rest under tin foil until they reach the desired 165 degrees F. (about 10 minutes).

FAQs

Have more questions about how long to grill turkey tips or different turkey cuts? This hassle-free FAQ section will teach you everything you need about this easy grilled turkey tenderloin recipe.

What’s the difference between turkey breast and turkey tenderloin?

Though both are cuts of lean meat, turkey breast is a larger piece of white meat that comes directly from the bird’s chest. Furthermore, turkey breast may have skin or no skin, bones or no bones, depending on its preparation. By contrast, turkey tenderloin is a smaller cut of meat that comes from just below the breast and is always boneless and skinless.

What is the ideal turkey tenderloin grill temperature?

The temperature of your grill should reach 400 degrees F. before adding your turkey tenderloin to the grates.

How long to grill turkey tenderloin?

When cooked at 400 degrees F., your turkey tenderloin grill time should be about 14-15 minutes for loins that are between 9-12 ounces. However, the timing might change depending on the size of your meat.

At what temperature is turkey fully cooked?

Turkey is safe to eat when it reaches an internal temp. of 165 degrees F. However, we find that turkey meat can go from perfectly cooked to terribly dry if it is overcooked. Therefore, we recommend removing it from the grill when it reaches 155 degrees F. and let it rest under an aluminum foil tent to continue cooking while it reabsorbs its juices. It should reach the ideal 165 degrees F as it sits, thanks to residual heat.

Other Turkey Recipes You Might Also Like

Here are a few other easy turkey recipes you won’t be able to resist:

If you try this Grilled Turkey Tenderloin recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Grilled Turkey Tenderloin Recipe

Grilled Turkey Tenderloins marinated in an easy and quick to make soy sauce, brown sugar, and mustard marinate and then grilled or perfection. This is an easy yet elegant barbecue dinner you can enjoy for a delightful culinary experience.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 16

Marinading time 1

Total Time 1 26

Servings servings

Calories 240kcal

Author Aysegul Sanford

Equipment

1 Digital Thermometer

Ingredients

¼ cup olive oil plus additional oil to coat the grill grates
¼ cup soy sauce
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 tablespoon coconut sugar or brown sugar
1 teaspoon onion powder
1 teaspoon paprika or smoked paprika for a more smokey flavor
1 teaspoon dried thyme
1 teaspoon dried sage or oregano if you prefer ~ 9 ounces each
½ teaspoon black pepper
3 cloves garlic minced
2 turkey tenderloins – 9 ounces each

Instructions

Make the turkey loin marinade: Whisk together the olive oil, soy sauce, lemon juice, Dijon mustard, brown sugar, onion powder, paprika, thyme, sage, black pepper, and garlic in a measuring cup. Reserve 3 tablespoons of the marinade and set it aside.
Place the tenderloins into a sealable plastic bag or a bowl that will allow them to be fully submerged.
Pour the marinade over the tenderloins and seal the bag or cover the bowl, trying to remove as much air as possible. Marinate for at least an hour or for up to 8 hours in the refrigerator.
Remove the turkey tenderloins from the refrigerator 30 minutes before grilling.
To start grilling, preheat the grill to 400 degrees (or medium-high heat.) Scrape the grates of any possible food residue, then generously coat the grates with a wad of paper towel that has been dipped in olive oil.
Remove the tenderloins from the marinade and make sure to shake off any excess marinade.
Place the turkey tenderloins on the grate and grill, covered, for 8 minutes. Flip and cook for an additional 6-7 minutes with the grill covered or until the internal temperature reaches 155 degrees F. in the thickest part of the tenderloin. (There will be carry-over cooking when removed from the grill so that the internal temperature will reach 165 degrees F.) If the tenderloin appears to be burning, move it to the cooler side of the grill, cover the grill, and continue to cook until done.
Remove from the grill, and tent with aluminum foil, and let it rest for 10 minutes.
Slice your grilled turkey tenderloin to your desired thickness, brush it or drizzle with the remaining marinade, and serve.

Notes

Yields: This recipe makes two 9 ounces of grilled turkey tenderloins, which I think is an ideal size for serving 4 people.
Size and time: Please keep in mind that there is a direct correlation between the size of your loins and grilling time. If they are on the larger size, you might have to double the marinade and extend the cooking time.
Ideal temperature: USDA recommends cooking turkey to 165 degrees F. In this recipe, we intentionally grill it until it reaches to 155 degrees F. We find that turkey meat can dry if it is overcooked. So, in order to prevent that we slightly undercook it and then immediately cover the meat with aluminum foil. The residual heat cooks it to 165 degrees while reserving and redistributing its juices during the 10 minutes resting time.
You should discard any marinade after removing the turkey tenderloins.
Make Ahead: You can make the marinade for up to 2 days in advance and marinade the meat the night before you are planning to grill them.
Storage: Bring the meat to room temperature and store in an airtight container in the fridge for up to 3 days. Reheat in a low heat oven (300 degrees F.) for five minutes or until warm. You may also reheat your turkey on the stove with a teaspoon of olive oil.

Nutrition

Grilled Cornish Hens

Aysegul Sanford — Thu, 10 Aug 2023 16:35:27 +0000

It’s no secret that barbecue cornish hens contain irresistibly tender, juicy flavor—a fan favorite for summer parties and easy backyard cooking. If you want to fill your table with the same luscious chicken flavor all year round, you can also whip up effortless Air-Fried Cornish Hens in just eight simple steps. No matter how you cook them, these easy cornish hen recipes will satisfy all your chicken cravings.

Ingredients You’ll Need for BBQ Cornish Hen Recipe?

This grilled cornish game hen recipe only needs a handful of simple ingredients:

Cornish hens: Most grocery stores usually store their cornish game hens in the freezer section, so be sure to let them thaw in the fridge for 24 to 48 hours before grilling. It is imperative that the hens are fully thawed before marinating and grilling.
Olive oil
Lemon: You’ll need fresh lemon to ensure your marinade is as bright and zesty as possible. You may also garnish your grilled hens with a side of sliced lemon for added presentation (as we did in the photos) if desired.
Fresh thyme leaves
Spices: To give your cornish hen marinade for grilling its signature bold, well-seasoned flavors, we’ll add paprika, Kosher salt, and black pepper into the seasoning.

Substitutions

Fresh herbs: If you don’t have any thyme leaves on hand, you can use other fresh herbs to give your grilled cornish game hens deliciously bright overtones. Instead, you can prepare lemon rosemary cornish hens for a delectable balance of woody and citrusy flavors. Or, you can substitute your thyme for oregano or parsley, as they both have a similarly earthy, garden-fresh taste.
Marinade: I love the bright, garden-fresh taste of my grilled cornish hen marinade. However, you can switch up your flavor profile by using my Cuban-style Cornish Hen Marinade (made with lime juice, ground cumin, garlic, and oregano) to give your game hens more robust, piquant overtones. For a tangier, more luscious option, you can also mix up my Yogurt Chicken Marinade in just 10 minutes.

How to Spatchcock a Cornish Hen?

Spatchcocking—also known as butterflying or splitting—refers to the process of removing a chicken’s backbone and flattening the bird’s body. Taking the time to split a cornish hen for grilling helps quicken the roasting process and ensures even cooking across your meat.

Dry the hens: Pat hens dry on all sides with paper towels. When as dry as possible, your birds will be easier to grip while spatchcocking.

Spatchcock the cornish game hens: Place one hen on a cutting board, breast-side down. Locate the backbone, which runs down the center of the bird. Then, use kitchen scissors (affiliate link) to remove the backbone, beginning at the tail and cutting along one side of the backbone. Cut along the other side of the spine and remove the bone, discarding it or saving it to make chicken stock.

Flatten the hen: Flip the bird so its breast side faces up. Find the breastbone running down the middle of the hen, then firmly press down on it with the heel of your hand until the bird lies flat. Set the flattened hen aside and repeat the same spatchcocking process with the second game bird.

How to Grill Cornish Hens?

You don’t have to be a master at the grill to make tasty grilled hens. These step-by-step instructions will teach even beginners how to make mouthwatering chicken in no time.

Mix the marinade ingredients: In a large bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, thyme, paprika, salt, and pepper. Ensure your bowl is big enough to accommodate both little birds or prepare a large Ziploc bag for the marination process.
Set aside marinade: Pour two tablespoons of the marinade into an airtight jar and transfer it to the refrigerator until ready to use. We will use this marinade to brush the birds after they are grilled.
Marinate the hens: Place the spatchcocked cornish hens in the marinade, covering each of the chickens with the liquid. Cover the bowl with plastic wrap, transfer it to the fridge, and marinate the cornish hens for a minimum of 30 minutes and a maximum of eight hours.
Remove the hens: Remove the marinated cornish hens from the refrigerator when ready to cook.
Prep the grill:
1. To cook cornish hens on a gas grill: Preheat the grill to 350 degrees F.
2. To cook cornish hens on a charcoal grill: Fill a chimney starter three-quarters with charcoal and light the coals. Let the grill burn until the coals fully ignite and develop a thin layer of ash (approximately 15-20 minutes). Spread the charcoal into an even layer over the grill’s bottom, and position the cooking grill rack on top. Cover the grill and let the insides heat for about five minutes.

Clean the grates: Use a grill brush to eliminate any remaining residue from the grill racks. Then, dip a wad of paper towel into the oil and use a pair of tongs to wipe the towels over the grill racks generously.
Place hens on the grill: Shake off excess marinade before placing each cornish game hen on the grill, skin-side up. Cover the grill (if using a charcoal grill, be sure the vents are open) and cook the birds for 10 minutes.
Flip the birds: Flip the chickens to their opposite side, cover the grill, and cook for 7-10 minutes or until the skin turns crispy and golden brown. Keep a close eye on the hens to avoid overcooking, and check for doneness by inserting a meat thermometer into the thickest parts of the thigh. You can remove your cornish hens when they reach 165 degrees F.
Let the hens rest: When finished grilling, transfer the barbeque cornish game hens onto a plate and cover it with a loose tent of aluminum foil. Let the birds rest for 10 minutes.
Brush and serve: Brush the skin of both hens with the reserved marinade, and sprinkle them with chopped fresh thyme. Serve with a side of lemon wedges.

How to Make Ahead and Store It

Learning how to cook cornish hens on the grill is a simple way to ensure effortless meal prep throughout the week. There’s no need to sacrifice a single bite of your chicken with these easy storage tips.

Make ahead: If you want a headstart on your BBQ cornish game hens, prepare the marinade and transfer it into a Ziploc bag. Then, add the chicken, seal tightly, and let the meat marinate in the refrigerator for up to eight hours.
Store: You can store your grilled game hens in an airtight container in the fridge for up to three days.
Reheat: To reheat your cornish hens, place them in the microwave for 30-second increments until heated through. If you’d prefer to reheat your meat in the oven, bake it at 300 degrees F. for 10-15 minutes until warm.

What to Serve With Grilled Cornish Hens?

If you’re looking for a gourmet menu designed to stun your dinner guests, you’ll love my master collection of Cornish Hen Meal Sides. Below are just a few of my tastiest summer side dishes.

Rice and grains: If you love the light yet flavorful taste of tender rice, Cooked Wild Rice (or Instant Pot Wild Rice, for a quicker cooking option!) makes for a tender, smoky side when grilling cornish game hen. For a more earthy and seasoned option, Lemon Quinoa is light and zesty, while Bulgur Pilaf is a robust Turkish classic.
Salads: Nutritious yet flavorful, salads make an incomparable side for your grilled whole cornish hens. Wild Rice Salad contains an irresistible balance of sweet and savory ingredients, including dried cranberries, mild pecans, and tart grapes. My Mexican Corn Salad and Yogurt Coleslaw have a tangy mix of ultra-fresh veggies and refreshing salad dressing for a creamier option. However, any of my Summer Salads will fill your menu with light, crisp flavors.
Vegetable dishes: Just because you want to serve a veggie side doesn’t mean you have to sacrifice taste. My Zucchini Lasagna and Eggplant Parmesan are packed with rich Italian flavors, while Rosemary Mashed Potatoes are a fluffy, buttery, and flavorful dish that takes half an hour to prepare.
Pasta: No one can say no to pasta’s hearty, creamy taste when grilling cornish game hens. For bold, sumptuous flavors, you can prepare simple Garlic Butter Noodles or Vodka Pasta in just 30 minutes. Or, whip up my Caprese Pasta Salad to lend your menu a classic, fresh edge.

Expert Tips

Whether it’s your first time at the grill or you’re an expert doesn’t matter. This master guide will help you grill your cornish game hen so it comes out with tantalizing flavors and rich tenderness.

Ensure the hens are fully thawed: To ensure even grilling, you must fully thaw your cornish hens before adding them to the grill. If your hens are frozen, take them out of the freezer at least 48 hours in advance.
Don’t skip the spatchcocking: Though it takes extra time, spatchcocking your chicken is necessary to grill your meat evenly and in less time. Grilling cornish hens whole (i.e., non-spatchcocked) takes a much longer cooking time and may result in under or over-cooked portions of meat.
Preheat your grill: Preheating your grill—whether you’re using a gas or charcoal grill—will ensure that your meat cooks through and develops a smoky, crispy exterior.
Oil the grill grates: You must thoroughly oil your grill racks before grilling a cornish hen. Otherwise, the meat may stick to them, making it difficult to flip and serve your chicken.
Let the excess marinade drip: Be sure to let any extra marinade drip off your hens before placing them on the grill. Because you’re cooking with an open flame, marinade may drip into the fire, resulting in flare-ups that char the exterior of your chickens.
Start with the skin-side up: The best way to give your game hens succulent insides and crisp skin is by beginning the grilling process with your birds arranged skin side up. Starting this way will cause the chickens’ juices and steam to rise into the skin once flipped, turning it soggy.
The size of the bird and its cooking time are related: Not all cornish hens are the same size. Therefore, if your birds are larger or smaller, you may need to adjust their grilling time and test frequently with a thermometer to ensure they don’t come out under or over-cooked.
Use a digital thermometer: When you grill cornish hens, the best way to check doneness is to insert an instant-read thermometer into the thickest part of the thigh. Your meat should reach an internal temperature of 165 degrees F. before removing it from the grates. However, remember to keep a close eye on your hens during the grilling process, as it cooks quickly at such high temperatures.
Let it rest: After cooking a cornish hen on the grill, let the meat rest on a plate covered with aluminum foil for 10 minutes. This resting time will allow the meat to reabsorb and evenly distribute its juices, resulting in succulent, flavorful meat.
Multiply the recipe: Generally, one pound of chicken serves one person, while 1½-2 pounds serves two. Should you need to serve a larger party, feel free to multiply the recipe, and don’t be afraid to grill your hens in batches.

FAQs

If you have more questions about this easy recipe, don’t worry! This simple collection of FAQs will answer any question, from proper cook time to how to give your hens as much flavor as possible.

How long to marinate cornish hens?

To marinate cornish hens, let them sit fully covered in the marinade mixture for at least 30 minutes and up to eight hours.

Should cornish hens be at room temperature before cooking?

It’s best if your game hens are as close to room temperature as possible before adding them to your grill. Grilling cold or frozen hens will result in uneven cooking, with an undercooked center and a burnt exterior. To thaw frozen birds, transfer them to the fridge and let them sit for 24 to 48 hours before beginning the cooking process. If your birds are already in the fridge, I recommend letting them rest at room temperature for 10-15 minutes first.

How long to grill cornish hens?

To grill spatchcock cornish hens, you’ll need to cook them at 350 degrees F. for a total of 15-20 minutes (10 minutes skin-side up and an additional 7-10 minutes skin-side down). Your birds should register an internal temperature of 165 degrees F. in the thickest part of the thigh before removing them from the grill. However, keep a close eye on the birds while grilling, as cornish hens tend to cook quickly, and over-cooking will strip your chicken of its juices, resulting in dry, tasteless meat.

What temperature to grill cornish hens?

If using a gas grill, I recommend letting it reach 350 degrees F. before placing your marinated cornish hens on the grill.

How many people does one Cornish game hen feed?

Depending on the size of your bird, one cornish game hen may feed between 1-2 people. A good rule of thumb is that each person will need about one pound of meat per serving. Therefore, if your birds are closer to two pounds, one hen may feed two people. However, you may need one hen per person if yours are smaller.

Other Grilled Chicken Recipes You Might Also Like

Shish Tawook

If you try this Grilled Cornish Hens recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Grilled Cornish Hens Recipe

These Grilled Cornish game hens are showstoppers, great for an easy but impressive summer meal. Spatchcocked for even grilling, they are marinated in a quick homemade marinade that infuses each bite with rich and zesty flavors.

Course Dinner

Cuisine American

Diet Gluten Free, Halal

Prep Time 15

Cook Time 20

Marinading time 30

Total Time 1 5

Servings servings

Calories 584kcal

Author Aysegul Sanford

Equipment

Ingredients

2 1½ pounds cornish hens fully thawed if using frozen
½ cup olive oil
2 teaspoons lemon zest
3 tablespoons lemon juice from one lemon
4 cloves garlic minced
1 teaspoon fresh thyme leaves chopped or 2 teaspoons dried – plus more as garnish
½ teaspoon paprika
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 lemon thinly sliced – as garnish

Instructions

Using paper towels, dry the birds on all sides as much as you can. Doing so will help you get a strong grip on the chicken when spatchcocking.
Next, spatchcock the cornish hens. Place the hen breast-side down on a cutting board. Find the backbone that runs down the center of the hen. Using poultry shears, remove the backbone starting from the tail and cutting along one side of the backbone. Repeat the same process by cutting on the other side of the bone. Remove it and discard (or save it for making chicken stock later.)
Turn the bird around so that the breast side is up. Locate the breastbone that runs down the middle of the bird. Firmly press down with the palms of your hands until the hen lies flat. Repeat the same process with the second cornish hen. Set them aside.
To make the marinade, whisk together the olive oil, lemon zest, lemon juice, garlic, thyme, paprika, salt, and pepper in a large mixing bowl. I recommend using a bowl large enough that can accommodate both birds. You can use a Ziploc bag to marinade the birds, as well.
Transfer 2 tablespoons of the marinade into a small jar and keep it in the fridge until ready to use. We will use this to brush cornish hens after they are finished cooking on the grill.
Place the birds into the marinade (ensure that they are fully covered with it), cover with plastic wrap, and marinate for at least 30 minutes or for up to 8 hours in the fridge.
When ready to cook, remove the chicken from the fridge while you are preparing the grill. Preheat a gas grill to 350 degrees F.
Clean grill grates. Dip a wad of paper towel into olive oil and then generously wipe the grates.
Remove the cornish hens from the marinade (be sure to shake the excess marinade), and place them skin-side up on the grill. Cover and grill for 10 minutes.
Flip the hens, cover, and grill for 7-10 more minutes or until the skin is crispy and turns golden brown. Keep a close eye on them as they are grilling to avoid burning. Check doneness by inserting an instant read thermometer into the thickest part of the thigh. If it registers 165 degrees F, your cornish hens are cooked.
Transfer onto a plate and cover with aluminum foil. Let them rest for 10 minutes.
Brush the skin of each hen with the reserved marinade. Sprinkle with chopped fresh thyme and serve on a serving platter with lemon wedges on the side.

Notes

Yields: This recipe makes two hens, with each of them being 1 ½ pounds. The nutritional information below is per serving.
Multiply the recipe: Generally speaking, one pound of chicken serves one person, while 1½-2 pounds serves two. If you are serving a larger crowd, feel free to multiply the recipe.
The size of the bird and its cooking time are related: If your birds are larger or smaller, you may need to adjust their grilling time and check doneness using a digital thermometer.
Make ahead: You can prepare the marinade and transfer it into a plastic sealable bag. Then, add the chicken, seal tightly, and let the meat marinate in the refrigerator for up to eight hours.
Store: You can store your grilled game hens in an airtight container in the fridge for up to three days.
Reheat: To reheat your cornish hens, place them in the microwave for 30-second increments until heated through. If you’d prefer to reheat your meat in the oven, bake it at 300 degrees F. for 10-15 minutes or until warm.

Nutrition

Cherry Tomato Salsa

Aysegul Sanford — Tue, 01 Aug 2023 21:11:43 +0000

Whether you are growing them in your garden or getting them from your local farmer’s market, if you are blessed with an abundance of cherry tomatoes, be sure to also try our Tomato Mozzarella Salad. It is a colorful, crisp, and light dish that uses juicy cherry tomatoes to bring out its garden-fresh taste. Alternatively, you can whip up my Black Eyed Peas Salad for a delicious bean salad that allows the cherry tomatoes to shine.

Ingredients

This cherry tomato salsa recipe only uses the most flavorful, simple ingredients to get its signature freshness. To make this tasty mix, you’ll need the following:

Cherry tomatoes: I prefer fresh cherry tomatoes or grape tomatoes in this recipe due to their bright, tart flavor. With very minimal difference between the two varieties, both types of tomatoes would work here. Additionally, you can make this simple recipe using any other tomato—heirloom, Roma, colorful cherry tomatoes, or beyond.
Onion: I use roughly-chopped white onions in my version, but you can also use red onion for a mild salsa. You can also use green onions (or a combination of both!) if you prefer a less intense flavor profile.
Fresh Garlic Cloves
Jalapeno: Jalapeno is a spicy, garden-fresh ingredient perfect for adding heat and color to this homemade salsa. If you prefer it to be less spicy, be sure to remove the seeds from your jalapeno prior to chopping.
Cilantro: Lemony and bright, chopped cilantro leaves is a classic ingredient in this recipe. However, if you’re not a fan of cilantro, you may either omit the ingredient or substitute it with other fresh herbs, such as parsley, oregano, or mint.
Lime juice: Fresh lime juice is best when making your salsa due to its brilliant, citrusy flavor. While it is not traditional, lemon juice can also be used. If you don’t have any limes (or lemons) on hand, you may also use bottled lime juice in this recipe.
Seasonings: Only salt and ground black pepper are necessary to give this fresh salsa recipe its rich taste. For a warmer, nuttier profile, you may also add a pinch of ground cumin.
Olive oil: You’ll need olive oil only if you are for making roasted cherry tomato salsa.

How to Make Salsa with Cherry Tomatoes?

Making salsa with cherry tomatoes is a great way to add bright tomato flavor to your favorite recipes. These simple instructions will teach you how to make salsa in two ways: by hand and in the food processor.

Make it by Hand

Whether it’s your first recipe or your hundredth, preparing fresh cherry tomato salsa—also known as salsa fresca—is an easy way to add light, zesty flavor to your table. Plus, it only takes 10 minutes!

Prepare the tomatoes: Place a colander in another bowl and set the two aside. Then, use a sharp knife to cut the cherry tomatoes into smaller pieces and add them to the colander. Let their juices drain while you prepare the remaining ingredients.
Combine the ingredients: Transfer the cut tomatoes to a medium bowl once drained. Add the chopped onion, garlic, jalapeno, and cilantro.
Add the lime: Drizzle the mixture with lime juice, and sprinkle it with salt and pepper.
Mix and serve: Stir the ingredients until thoroughly combined. Taste for seasoning and add more if necessary. When ready, serve the salsa fresca with chips or on the side of your main dish.

In the Food Processor or Blender

When serving a crowd, the last thing you want to do is spend hours in the kitchen prepping your ingredients. With this simple method, you can make salsa from cherry tomatoes with little prep time.

Blend the veggies: Add the onion, garlic, and jalapeno to the bowl of your food processor. Pulse the ingredients 6-7 times to give them a rough chop.
Add the tomatoes: Place the cherry tomatoes in the food processor, along with the other ingredients, and process the mixture for 10-15 seconds, depending on your preferred texture.
Drain: Place a colander over a bowl, and pour the mixture into the colander. Use the back of a spatula to remove as much excess liquid as possible.
Add seasonings: Transfer the drained veggies into a medium-sized bowl. Add the lime juice, salt, and pepper, and stir until combined.

What if I Want to Roast Tomatoes?

Roasted cherry tomato salsa adds irresistibly smoky, rich undertones to traditional pico de gallo recipes. Below, I’ll show you how to make a delicious roasted salsa that comes together in no time.

Heat the oven: Preheat the oven to 450 degrees F.
Prep the tomatoes: Arrange the cherry tomatoes on a baking sheet, and drizzle them evenly with a tablespoon of olive oil.
Bake the tomatoes: Roast the tomatoes in the preheated oven for 10-12 minutes, flipping them halfway through the cooking process. Cook until the tomatoes slightly burst. For a fire-roasted cherry tomatoes version, turn on the broiler for the last 2-3 minutes of the cooking time.
Cool the tomatoes: Let the roasted tomatoes rest and cool for 15 minutes. Then, transfer them to a cutting board and chop them to your desired size.
Drain the tomatoes: Place the roasted tomatoes in a colander, and set the colander in another bowl. Once the excess liquid drains away, transfer the tomatoes to a medium bowl.
Add the remaining ingredients: Add the chopped onion, jalapeño, cilantro, lime juice, salt, and pepper to the chopped tomatoes. Stir until combined.
Taste and serve: Taste the mixture for seasoning, adding more if preferred, then serve.

How to Store the Leftovers?

It’s best to serve homemade salsa with cherry tomatoes the day of, as this condiment tends to get watery as it sits. Therefore, I recommend serving it as-is and draining any excess liquid before plating your sauce.

However, if you need to store your leftover salsa, place it in an airtight container in the fridge for up to three days. If necessary, add freshness to the mixture by draining it and adding more tomatoes and extra seasoning.

How to Serve?

Pico de gallo with cherry tomatoes is one of the most versatile condiments in my recipe book. Zesty and fresh, this salsa makes a delicious pair with everything from tacos to shrimp.

Chips: No one can resist a classic—especially one as simple as this! Serve up your salsa alongside your favorite tortilla chips for the ultimate crowd-ready appetizer, snack, or side dish.
Grilled or roasted meat and seafood: If you love grilled meats’ succulent, savory taste, these salsa-friendly recipes are for you! Serve your homemade salsa atop a tender fillet of Grilled Sockeye Salmon or marinated Shrimp Kabobs for a five-star meal perfect for the summer months. You can also add a helping of salsa with my Baked Chicken Kabobs if you’re looking for a tender, healthy meal you can make all year round.
Tacos: Want to make an authentic, party-ready Mexican menu with your grape tomato salsa? My Beef Brisket Tacos are packed with savory richness, while my Black Bean Quinoa Tacos recipe is a vegan-friendly and oh-so-delicious alternative.
Quinoa or burrito bowls: Few weeknight dinners are as hearty or flavor-packed as a traditional burrito bowl. My Mexican Quinoa (and Instant Pot Mexican Quinoa!) load your favorite fresh, Mexican ingredients into every serving. Or, for a meal better than Chipotle, whip up a Homemade Burrito Bowl that will satisfy your cravings and save money.
Eggs: My favorite way to serve a hearty, flavor-packed breakfast is with a side of this light homemade salsa recipe. I love adding this iconic salsa recipe to Mexican breakfast staples like Huevos Rancheros and Mexican Breakfast Casserole.
Soups and Chilis: Take your soup game to the next level by adding a dollop of this cherry tomato mixture. This salsa pairs beautifully with soups like Mexican Street Corn Soup and Chicken Tomatillo Soup. It also adds a robust tomato finish to hearty chili recipes like my Quinoa Chili and Easy Chicken Chili.
Nachos: No nacho recipe is complete without a helping of salsa. This classic salsa recipe makes a great topping for savory fan favorites like Chicken Nachos and Beef Nachos.

Expert Tips

This salsa recipe with cherry tomatoes is easy for any chef to prepare in a snap. These pro tips will ensure that your sauce comes out effortlessly delectable regardless of your experience level.

Don’t skip on draining: To keep your salsa from becoming too watery, it’s essential to let your chopped tomatoes rest and drain before adding them to your salsa mixture. Also, be sure to add the seasoning and lime (or lemon) juice only after you drain the mixture, which will result in a perfectly seasoned salsa.
Let it rest: While it is an optional step, if you do have the time, I highly recommend making your salsa a few hours in advance and letting it sit in the fridge. The resting time allows the flavors to marinate and develop into a restaurant-quality salsa recipe.
Adjust the texture: Salsas come in dozens of different textures, from chunky to pureed. Because the fineness of your chopping doesn’t affect the overall taste of your condiment, feel free to chop your ingredients according to your preference. I recommend a small chop or a food processor for a saucier texture. For a chunkier salsa, cut your ingredients into larger pieces.
Taste for seasoning: Any salsa—whether it’s a cherry tomato pico de gallo or an heirloom tomato salsa—needs salt to bring out the ingredients’ natural flavors. Don’t skimp on salt and pepper when seasoning your salsa to ensure your recipe is as flavorful, fresh, and complex as possible.

FAQs

Can you make salsa out of cherry tomatoes?

Yes! Cherry tomatoes have a bright, tart flavor that exquisitely balances the flavors of other salsa ingredients. Plus, their size makes them easy to chop to your desired thickness, resulting in a perfectly tailored mixture.

Do you need to peel cherry tomatoes for salsa?

When you use cherry tomatoes for salsa, there’s no need to peel your tomatoes before adding them to your blend. Cherry tomatoes have a thin skin, which won’t affect the overall texture of your condiment once mixed.

Can I freeze cherry tomato salsa?

Though you technically can freeze this salsa recipe, I don’t recommend it. Freezer salsa with cherry tomatoes may become mushy and watery, and it tends to lose its flavor the longer it remains in storage. However, if you freeze your salsa, place it in an airtight container before storage and thaw it in the refrigerator overnight or until it reaches your desired consistency. I also suggest draining out any excess liquid and tasting for seasoning before serving.

Can I use this recipe for cherry tomato salsa for canning

Unfortunately, this salsa recipe won’t work for canning. Canning requires that you boil your ingredients (and jars) before transferring them to mason jars, and this recipe only uses fresh and/or roasted ingredients.

Other Fresh Tomato Recipes You Might Also Like:

If you try this Cherry Tomato Salsa recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Cherry Tomato Salsa Recipe

This Homemade Cherry Tomato Salsa is the ultimate Mexican party food! This easy recipe is wonderful with chips on the side or to serve as a topping with nachos, tacos, soups, stews & more.

Course Appetizer

Cuisine Mexican

Diet Gluten Free, Vegan

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 36kcal

Author Aysegul Sanford

Ingredients

3 cups cherry tomatoes
½ cup onion roughly chopped
2 cloves garlic roughly chopped
1 jalapeno seeded and roughly chopped
½ cup cilantro chopped
4 tablespoons lime juice
1 teaspoon Kosher salt
¼ teaspoon ground pepper

Instructions

Make it by Hand:

Place a colander in a bowl and set it aside. Cut up the tomatoes into smaller pieces and place them in the colander. Let the juices drain while you are working on the rest of the ingredients.
Drain tomatoes and then transfer them to a medium-sized bowl. Add in the chopped onion, garlic, jalapeno, and cilantro.
Drizzle it with lime juice and sprinkle with salt and pepper.
Stir to combine. Taste for seasoning and add more if necessary. Serve it with chips on the side.

Food processor version:

Place onion, garlic, and jalapeno in a food processor. Pulse 6-7 times to give them a rough chop.
Add the cherry tomatoes and process for 10-15 seconds, depending on your preferred chunkiness.
Pour the mixture into a colander set over a bowl. Using the back of a spatula, remove as much liquid as you can.
Transfer to a medium bowl; add lime juice and seasoning. Stir to combine.

Notes

Yield: This recipe yields around 2 cups of salsa that should be good for 4 servings as an appetizer. If you need to serve a crowd you can multiply it as many times as you need. The nutritional values below is per serving.
Storage of leftovers: To store your leftover salsa, place it in an airtight container in the fridge for up to three days. When ready to serve, add freshness to the mixture by draining it and adding more tomatoes and extra seasoning.
Texture difference: We prefer the method made by hand, but if you are serving this salsa to a large crowd you can use the food processor method. However, please be aware that, while it tastes similar, the version made in the food processor has a more liquidy texture.
Roasted Cherry Tomato Salsa: If you prefer to make your salsa with roasted cherry tomatoes, place them on a baking sheet and drizzle them with a tablespoon of olive oil. Roast for 10-12 minutes in a 450-degree F. preheated oven, making sure to flip them halfway through. Let them drain in a colander and follow the rest of the recipe as written.

Nutrition

Virgin Pina Colada

Aysegul Sanford — Mon, 24 Jul 2023 00:57:04 +0000

If you have ever wondered how to make a virgin pina colada or just need a non-alcoholic drink to sip on to feel like you are on a tropical island, you have come to the right place. This alcohol-free pina colada recipe has the same creamy, beachy vibes as this Pina Colada Smoothie but with a mocktail twist.

And if you are looking for more refreshing non-alcoholic drinks, make sure to check out our Strawberry Basil Limeade, Rosemary Mint Lemonade, Kale Pineapple Smoothie, and Ginger Iced Tea.

Virgin Pina Colada Ingredients

A frozen virgin pina colada recipe only requires a handful of key ingredients. It’s a short list of tropical flavors, including the following ingredients:

Frozen Pineapple: Look for frozen pineapple chunks in the frozen fruit section of your local grocery store. If you cannot find frozen pineapple, flash freeze fresh pineapple. To do so, simply remove the outer skin and core, then cut the pineapple into bite-size pieces. Place on a parchment-lined baking sheet and freeze for 30 minutes – 1 hour. You can also add more ice if frozen pineapple is unavailable.
Coconut Milk: We used full-fat coconut milk to create a healthier (and mildly sweet) version. For a sweeter take, make a virgin pina colada with 3-ingredients by using 1 cup sweetened Coco Lopez Cream of Coconut (affiliate link) and omitting the coconut sugar – add more pineapple juice (or try coconut water) if you find the mixture to be a little too thick.
Pineapple Juice: We think that unsweetened pineapple juice, usually found in a can, gives this Piña Colada mocktail an even more tropical flavor. Add more juice after blending based on your desired consistency. Swap it out for mango juice or orange juice for a different flavor.
Ice Cubes: Ice adds a creamy, slushy, icy texture. You can also use about ½ cup crushed ice, which will blend more evenly.
Coconut Sugar: Coconut sugar keeps it naturally sweetened with no refined sugar. Add more after blending if you would like it on the sweeter side.
Garnish: Stick to the classic fresh pineapple wedge or pineapple slices and maraschino cherry. Or, give it a real warm beach vibe with fresh mint and a mini cocktail umbrella. Maple Whipped Cream or a dollop of Honey Ice Cream takes it that much more over the top.

Optional Add Ins / Variations

Rum: Make a pina colada cocktail by adding a shot of rum per drink (about 4-6 ounces total for this recipe). This could be white rum, coconut, or dark rum.
Extracts: If you would still like to enjoy a pina colada mocktail, but with rum flavor, add 1 – 2 tsp rum extract for extra flavor. A dash of vanilla extract never hurts, either.
Lime Juice: Add a squeeze of fresh lime juice to balance the sweetness of the pineapple and coconut flavor.

How to Make Pina Colada without Alcohol?

Non-alcoholic pina coladas are ready in less than 5 minutes after a quick whiz in the blender. It is so refreshing and creamy, you will never miss the alcohol. Here’s how I like to do it:

Add ingredients to blender: In this order, place the frozen pineapple chunks, unsweetened coconut milk, pineapple juice, coconut sugar, and ice into a blender.
Blend: Start off on low power, then increase to high power and blend until smooth, about 30 seconds. Taste for sweetness and add more if desired.
Serve: Pour into a chilled cocktail glass. Garnish with pineapple wedges and maraschino cherries.

How to Make Ahead and Store Leftovers

While this homemade non-alcoholic pina colada is best served the moment it is made, there are a few steps you can take to get ahead. You can:

Make Ahead: Prep and measure out all the ingredients in advance. Keep stored in the freezer and fridge, respectively.
Storage: Leftover virgin pina colada mix can be stored in an airtight container in the fridge for 1-2 days. The mixture will melt and split, so reblend with some ice before enjoying.
Popsicles: Give it a creative spin and pour any leftovers into popsicle molds. Freeze until set, and enjoy!

Expert Tips

Coconut milk vs coconut cream: This recipe is best made with canned coconut milk rather than coconut cream (which has a higher fat content). To make sure the can of coconut milk is well blended, vigorously shake before opening or blend in a high-speed blender.
Use a hurricane glass: Stick to the curved hurricane glasses for classic pina coladas right at home.
Chill cocktail glasses: Chilled cocktail glasses keep the drink super cold without diluting it with extra ice. Place the glasses in the fridge or freezer for at least 1 hour, or until ready to serve.
Prep the garnishes: Make sure to have pineapple wedges and maraschino cherries at the ready so that your virgin colada cocktail doesn’t have time to melt. And don’t forget the paper umbrella for authentic Caribbean vibes.

FAQs

What’s in a virgin pina colada?

This healthy and mildly sweet pina colada without alcohol is made with frozen pineapple, coconut milk, pineapple juice, ice, and coconut sugar.

Who invented the pina colada?

Deemed the official drink of Puerto Rico, the first accounts of a pina colada came from bartender Ramon “Monchito” Marrero at the Caribe Hilton in 1954 in San Juan, Puerto Rico.

Why is it called virgin pina colada?

Pina Colada is Spanish for ‘strained pineapple’. Virgin pina colada denotes an alcohol-free version, which means the whole family can enjoy this fun drink on a hot summer’s day.

Are virgin pina coladas healthy?

This virgin colada is quite healthy as it contains no refined sugar, no alcohol, and clean, fresh ingredients you can feel good about. As a bonus, it is also vegan and dairy-free.

Other Non-Alcoholic Recipes You Might Also Like:

If you enjoyed this non-alcoholic pina colada recipe, I am pretty sure you will also like a few of our other mocktails. Below are our favorite summer sips that are worth checking out:

If you try this Pina Colada recipe without alcohol, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Virgin Pina Colada Recipe

Here’s a simple Virgin Pina Colada recipe that’s made with healthier ingredients without any refined sugars. With only four simple ingredients, you can make this non- alcoholic and refreshing drink in minutes. It is surely the best mocktail to enjoy on a hot summer day.

Course Non Alcoholic Drink

Cuisine Caribbean

Diet Vegan

Prep Time 5

Total Time 5

Servings serving

Calories 144kcal

Author Aysegul Sanford

Ingredients

2 cups frozen pineapple chunks (8 ounces)
1 can unsweetened coconut milk (13.5 ounces) – Shake well
½ cup unsweetened pineapple juice
1 cup ice
2 tablespoons coconut sugar more if necessary

Garnishes

4 wedges pineapple
4 Maraschino cherries Optional

Instructions

Place the frozen pineapple chunks, unsweetened coconut milk, pineapple juice, coconut sugar, and ice into a blender.
Blend until smooth. Taste for sweetness and add more if necessary.
If preferred, pour into a glass and garnish with pineapple wedges and Maraschino cherries (if preferred.)

Notes

Yields: This recipe yields ~ 32 ounces of virgin colada. Each serving is about 8 ounces.
Chill your glasses: Place your glasses in the freezer at least 30 minutes before making this drink to ensure that they are super cold.
Storage: Leftovers can be stored in an airtight container in the fridge for 1-2 days. The mixture will melt and split, so reblend with some ice before enjoying.
Popsicles: Give it a creative spin and pour any leftovers into popsicle molds. Freeze until set, and enjoy!
Rum: Turn this into a pina colada cocktail by adding a shot of rum per drink (about 4-6 ounces total for this recipe). This could be white rum, coconut, or dark rum.

Nutrition

Grilled Sockeye Salmon

Aysegul Sanford — Thu, 06 Jul 2023 17:05:23 +0000

It’s a fact: Once you make wild salmon on the grill, you’ll crave fresh seafood dinners all year round. The good news is that countless other recipes for wild-caught salmon will effortlessly fill your table with omega-3s and rich, tender flavors. Add a brilliantly sophisticated freshness to your spread with an iconic Salmon Nicoise Salad, or delight your tastebuds with the creamy Thai taste of Salmon Coconut Soup. You can’t go wrong with these easy fish recipes!

Ingredients You’ll Need

To prepare this smoky recipe for fresh sockeye salmon on the grill, you only need two sets of simple ingredients—fish and seasoning.

For the fish:

Wild Alaskan sockeye salmon: I prefer a fresh, whole salmon fillet for this recipe, though you may also use pre-cut fillets if you prefer easier salmon portions. Red salmon tends to be in season from May through July, but if you want to make this dish out-of-season or don’t have access to fresh alternatives, you can also use frozen sockeye salmon fillets. Just be sure to thaw them fully before roasting them.

For seasoning:

I use a very basic seasoning mixture to prepare my sockeye salmon for grilling. Because, if you have ever cooked it, you know that Pacific salmon is already delicious by itself and doesn’t need much.

So, in terms of seasoning, this easy recipe uses a handful of ingredients you likely already have in your pantry, but it will give your grilled salmon an irresistibly light, zesty, and robust flavor profile.

Olive oil
Lemon juice
Kosher salt and freshly ground black pepper
Garlic or garlic powder: Though optional, this pantry-ready addition adds bold, smoky undertones to this BBQ sockeye salmon recipe. Simply add it on top of your fillets or mix it into your seasoning mixture before brushing your fish. However, fresh minced garlic easily burns over high heat, so keep in mind that this addition may result in slightly charred notes in your seasoning for sockeye salmon.
Fresh Herbs: I like to sprinkle my grilled salmon with fresh dill, but any fresh herbs you like and have on hand would work for this recipe.
Lemon Slices: Serve it with fresh lemon slices or grill them for the dreamy char and grill marks.

How to Grill Sockeye Salmon on a Gas Grill?

This grilled sockeye salmon recipe is a godsend for quick, delicious meals. With this effortless guide, you’ll enjoy tender, flavorful grilled fillets in under ten minutes.

Prepare the grill: Preheat the grill to 350 degrees F.

Dry the fillet: Use a paper towel to pat dry both sides of the salmon.
Mix the seasoning: In a small mixing bowl, whisk the olive oil, salt, and pepper until fully combined.
Brush the salmon: Brush both sides of the salmon fillet with the olive oil mixture.
Scrape and clean grill: Scrape the grill grates with a wire grill brush until you remove all leftover food residue. Fill a bowl with oil, and dip a wad of paper towel inside. Use this oiled towel to coat the grates generously.
Grill the salmon: Place the sockeye salmon on the grill, skin side down. Cook the fish uncovered for three minutes or until it releases easily from the grates when lifted with a spatula.

Flip the fillet: Use two spatulas to flip the salmon carefully. Grill the sockeye salmon for an additional three minutes.
Let the fish rest: Transfer the grilled wild salmon onto a plate and loosely cover it with a tent of aluminum foil for a few minutes.
Serve: If desired, drizzle the top of the salmon with lemon juice and garnish it with fresh dill. Enjoy while still warm.

How to Store and Reheat?

This Pacific salmon recipe makes an excellent option for easy meal prep because you can enjoy it both warm, room temperature, or cold. With these simple storage tips, you won’t have to sacrifice a single bite of this sumptuous dish.

Storage: To store your grilled salmon fillet, let it reach room temperature. Then, transfer it to an airtight container and place it in the refrigerator for up to two days.
Reheat: The secret to keeping your leftover grilled salmon from drying out is to reheat it in a low-heat oven—preferably 300 degrees F.—for 2-3 minutes or until warmed through.

What to Serve With Grilled Alaskan Salmon?

Grilling sockeye salmon is a great way to get diverse, smoky meals all summer long. This collection of tasty sides—from tender potatoes to tangy salsas—pairs excellently with this heart-healthy meal.

Grilled vegetables: Nearly any veggie would work as a side when you grill wild salmon. I particularly love to serve this fish recipe alongside grilled asparagus and grilled zucchini, and Mexican Street Corn is a creamy, flavorful side no one can resist. You can also grill the lemons of this recipe for added presentation and to give your fish an enticing smokiness, though this step is optional.
Salsa and sauces: Adding sauce is an easy way to add delectable complexity to this simply grilled salmon recipe. Grilled salmon with Pineapple Salsa is a classic dish for summertime barbecue. But for a more robust, rich flavor, you can also serve your fillets with my five-minute Garlic Butter Sauce.
Salads: You can serve this red sockeye salmon recipe with any of my tasty summer salads. However, my favorites include a tangy, crisp Yogurt Cucumber Salad and my crowd-friendly, healthy Mayo-Free Coleslaw.
Potatoes: For a classic potato salad dressed to impress, my Red Potato Salad will compliment your fish with a perfect mix of savory, creamy, and fresh flavors. Or, if you want to put a salty, gourmet spin on your dinner menu, Caper Potato Salad will lend a complex mix of briny pickles, robust mustard, and tender potatoes to your table.

Expert Tips

If you want to know the best way to grill sockeye salmon, these pro-level tips are exactly what you need. You’ll get rich, tender fillets every time with this easy guide.

Good-quality fish: I learned during my visit with the folks over at Copper River Salmon that the best way to turn a simple sockeye salmon recipe into a gourmet meal is by selecting high-quality fish. If you’re using fresh fish, it’s best to cook it within the first 24-48 hours for the brightest, most mouthwatering flavors. However, if you prefer frozen fillets, fully thaw them before roasting—preferably by storing them in the fridge overnight.
Preheat the grill: Ensure your grill preheats to 350 degrees F. before adding your salmon. Because salmon cooks quickly, transferring the fish too early will result in overly cooked, dry fillets.
Clean and grease the grill grates well: For best results, it’s essential that you thoroughly clean and oil your grill grates before adding your salmon. If you don’t generously grease your grates, your fish will stick to the grill, making it difficult to flip and remove the fillets.
Keep the skin on: The skin on your sockeye salmon fillet provides an excellent fatty barrier that keeps the flesh from overcooking when exposed to high temperatures. Therefore, I highly recommend keeping the skin on while grilling. Plus, it peels off easily after the cooking process.
Do not move: The key to perfectly cooked salmon is to leave the fillet on the grill grates, skin-side-down, without touching it during the grilling process. Once the salmon cooks fully, it will release itself from the grates, and your spatula should fit easily under it without tearing its flesh.
Use two spatulas: If you are new to grilling a whole fish fillet, we recommend using two large spatulas (fish spatulas (affiliate link) are best if you have them) when flipping it. It is easier to flip them when you have ample support.
Grilled sockeye salmon in foil: We tested this recipe using a sheet of aluminum foil as well. There was no difference in the cooking time but the flavor lacked some of the smokiness. However, if you prefer to grill salmon in foil, be sure to grease the foil pieces with an oil spray first. Then, transfer the salmon to the middle of the foil and grill using the recipe instructions as written.
The thickness of the fish: In general, sockeye salmon is thinner than Atlantic salmon, resulting in less time on the grill. However, if your salmon is thicker, you might have to add more cooking time to ensure fully cooked fillets (and vice versa).
Check the doneness: The secret to a moist sockeye salmon recipe is not to overcook it. Keep in mind that salmon cooks so quickly. According to the folks over at America’s Test Kitchen, the ideal internal temperature for perfectly grilled sockeye salmon is 120-125 degrees F.
Marinade: Because this wild Alaskan salmon recipe packs so many robust, natural flavors, there’s no need to marinate your fish beforehand. However, if you want a different flavor profile, brush your fillets after grilling with a sweet-and-spicy Honey Mustard Glaze or a flavorful Maple Ginger Glaze for a tangy Asian take on this classic dish.

FAQs

Have more questions about how to cook Alaska salmon? This hassle-free guide will answer all your queries, from salmon preparation to grilling time.

Should you soak salmon before grilling?

Because it has so much natural flavor, there’s no reason to marinade salmon steak before grilling. However, if you prefer to add a more complex flavoring, you are welcome to brush it with your favorite glaze after it is grilled.

How long to grill sockeye salmon?

I recommend grilling red salmon over 350 degrees F. for two and a half to three minutes on each side—no more than six minutes in total. However, keep in mind that you may have to add a few minutes to the grilling time depending on the thickness of your fish.

Can you eat sockeye salmon skin?

Yes! The shiny side of Alaska sockeye salmon (AKA the skin) is perfectly edible, and skin-on fillets often contain more healthy omega-3 fatty acids. However, if you are not a fan, you can easily remove the skin before serving as it will easily come off.

Where does sockeye salmon come from?

Wild sockeye salmon is a type of salmon that comes from the Pacific Northwest, close to the coasts of North America and Asia. Fresh sockeye salmon is in season from late spring through middle summer (i.e., May through July) and are known for their deep red color and rich, firm taste.

Other Grilled Seafood Recipes You Might Like

Tempted to make grilled salmon every night of the week? These other grilled fish dishes will satiate your seafood cravings with their delectably moist, fresh, and bright flavors.

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

Grilled Sockeye Salmon Recipe

This Grilled Sockeye salmon recipe is the ultimate summertime dinner that is ready in less than 15 minutes. Buttery rich and super flavorful, wild caught Alaskan salmon is perfect for grilling.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 6

Total Time 11

Servings servings

Calories 189kcal

Author Aysegul Sanford

Ingredients

1 whole wild Sockeye salmon fillet* about 1 ¼ to 1 ½ pounds
¼ cup extra virgin olive oil plus additional to grill grates
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 lemon sliced or quartered
Fresh dill for garnish – optional

Instructions

Preheat the (gas) grill to 350 degrees F.
Pat the fillet dry with paper towels on both sides. Set it aside.
Whisk olive oil, salt, and pepper in a bowl until combined.
Brush the salmon fillet generously with the olive oil mixture on both sides.
Scrape the grill grates to remove any possible food residue. Dip a wad of paper towel into a bowl with oil and then generously coat the grates.
Carefully place salmon, skin side down, and cook uncovered for 3 minutes or until it releases easily when you slide a spatula between the salmon fillet and grill grate.
Using two spatulas, carefully flip the salmon fillet and cook the other side for 3 minutes. The perfectly grilled salmon should register 125 degrees F when inserted with an instant read thermometer.
Transfer it onto a plate and loosely cover it with aluminum foil for a few minutes.
If preferred, drizzle it with lemon juice and garnish with fresh dill and plenty of sliced lemon before serving.

Notes

Yields: This recipe makes one whole salmon fillet, which is ideal for 4 servings. The nutrition informatio below is for one serving.
Salmon: We used fresh wild Sockeye salmon but you can use frozen salmon in this recipe. Just make sure that it is fully thawed before grilling. You can use this recipe to cook Coho or King Salmon, but keep in mind that they tend to be thicker so the grilling time might slightly be longer.
Grilling Salmon Fillets: You can use this exact recipe to grill cut Sockeye salmon. The timing would mostly be the same. However, if your fillets are all center cut, you may have to grill slightly longer.
Marinade or glaze: Since Sockeye Salmon is already very flavorful, we did not think that it is necessary to marinade it. However, if you want, you can reserve some of the olive oil mixture to brush the salmon after it is grilled.
Don’t have a grill? Baking Sockeye in the oven is just as easy and delicious!
Storage: To store leftovers, bring your grilled fish to room temperature. Place it in an airtight container and store it in the refrigerator for up to 2 days. Reheat in a 275-degree oven for 3-4 minutes or until it is warmed to your liking.

Nutrition

Avocado Ice Cream

Aysegul Sanford — Mon, 03 Jul 2023 21:34:53 +0000

You heard that right – vegan avocado ice cream is made with coconut milk and ripe avocados for a homemade treat you can feel good about. Much like my other vegan frozen desserts, including Strawberry Coconut Milk Popsicles and Cashew Ice Cream, this one gets its richness and fatty texture from whole plant foods.

And because it is a no-churn recipe, no ice cream maker is required. If you are a fan of avocados, you are going to love this one.

Ingredients

Avocado based ice cream requires just a handful of simple ingredients you can pick up from your local grocery store. For the complete list of ingredients, we will need:

Coconut Milk: We recommend a can of full-fat coconut milk, shaken or blended until smooth, for the best flavor. That being said, coconut cream can also be used. Though I liked the version of it made with coconut milk better. Do not use a carton of coconut beverage, as this does not impart the same flavor or creamy texture.
Avocado: Look for avocados with dark green to black skin that yield slightly to pressure. When you pop the cap off the top, the avocado flesh should be bright and green. This means they are ripe but not browned and spoiled.
Banana: One ripe banana adds creaminess and a slightly sweet flavor.
Maple Syrup: Go for pure maple syrup for the best flavor.
Lime Juice + Lime Zest: The lime juice and lime zest add a beautiful pop of citrus flavor. Lemon juice and lemon zest can be used instead. You could also add 1 teaspoon of vanilla extract to further enhance its flavor profile.
Unsweetened Coconut Flakes: Coconut flakes add a nice crunch and tropical finish. Make sure to toast the coconut flakes for the best flavor.
Coconut shells: If you have access to coconut shells, they make the pretties “bowls”.

Optional Add-Ins & Variations

Chocolate: With a little inspiration from Tom Brady and for a chocolate avocado ice cream treat, add 2-3 tablespoons cocoa powder or antioxidant-rich cacao powder. And if you are a fan of chocolate mint ice cream, add a mere ¼ teaspoon of peppermint extract, too.
Keto: To make keto avocado ice cream, omit the banana and maple syrup. Replace the banana with ½ cup heavy cream and sweeten it with ⅓ cup of your favorite keto sweetener (such as allulose).

How to Make Avocado Ice Cream?

This creamy homemade avocado ice cream recipe comes together after a quick whiz in your food processor and some freezing time – no ice cream machine required. Here’s how to do it:

Chill loaf pan: Place a 9×5 inch loaf pan in the freezer for 30 minutes before making the ice cream.

Puree ingredients: Place the coconut milk, avocados, banana, maple syrup, lime juice, and Kosher salt in a food processor fitted with the S-blade. Puree for about 1 minute, until all the ingredients reach a smooth texture, scraping down the sides of the bowl halfway through. Once the avocado mixture is smooth, add the lime zest and pulse a few times.
Store: Transfer the ice cream base to the chilled loaf pan. Smooth into an even layer with a spatula or the back of a spoon. Cover the surface of the ice cream mixture directly with plastic wrap, removing as much air as possible.
Freeze: Place the avocado ice cream into the freezer for at least 4 hours before serving.
Scoop: Remove it from the freezer 15 minutes before serving for it to soften. Scoop into bowls (or coconut bowls) and garnish with coconut flakes, if preferred.

How to Store?

This dairy-free avocado ice cream will keep for up to 1 week in the freezer if stored properly. For best results and prolonged shelf life, make sure to:

Use a frozen container: We found a pre-chilled loaf pan to be the best mode of storage for this avocado frozen dessert as the larger surface area makes it easier to scoop. That being said, you can store it in an ice cream container (affiliate link) or a freezer-safe airtight container.
Cover with plastic wrap: Place a piece of plastic wrap directly on the surface of the ice cream to prevent air bubbles and the formation of ice crystals.
Allow good airflow: Place the loaf pan in the coldest part of your freezer (usually in the back, away from odorous foods) with good air circulation. A consistent temperature maintains the texture and flavor.
Avoid frequent thawing and refreezing: Constant temperature fluctuations may create an icy texture.
Consume within one week: Homemade ice cream does not have as long a shelf life as commercially-made ice cream. For the best texture and flavor, enjoy within 5-7 days.

How to Serve

This healthy avocado ice cream recipe can be served just as is or jazzed up to really play up its tropical vibe. Some of my favorite ways to serve include:

Cone or Bowl: Keep it simple by scooping into your favorite cone or ice cream bowl.
Coconut Bowls: If available to you and to really give it the island appeal, serve it in fresh coconut halves with a sprig of fresh mint and toasted coconut flakes, as pictured here.
Blend into Smoothies and Milkshakes: This avocado ice cream has a minimal amount of natural sugars, which means it is healthy enough to enjoy on the regular in daily smoothies or milkshakes.
With Toppings: Finish with any and all of your favorite healthy or crunchy toppings, such as fresh fruit, dark chocolate chips, toasted nuts, or even granola.

Expert Tips

Blend coconut milk well: Whether you shake the can vigorously or blend the coconut milk in a blender, make sure the coconut milk is a smooth consistency before pureeing.
Process well: Be sure to use a high-powered food processor or high-speed blender, such as a Vitamix, to achieve optimal texture.
Ripeness is key: Since avocados are the main ingredient in this recipe, it’s important that the avocados are at the right degree of ripeness. Brown or mushy avocados will result in a bitter flavor. The same is true for the banana.
Add lime zest at the end: A few specks of lime zest running throughout the ice cream add visual appeal and pops of citrus flavor. And adding it at the end prevents it from disappearing into the ice cream.
Churn, if desired: While we did not find it necessary to churn the avocado ice cream in an ice cream maker, you can certainly do so following the manufacturer’s instructions. It takes about 15-20 minutes for it to fully freeze in my ice cream maker (affiliate link.)
Allow to thaw for 15 minutes before serving: Because this ice cream with avocado has a ton of healthy fats and lower water content when compared to dairy-based ice cream, it takes longer to reach a softer consistency. Allow to sit at room temperature for 10-15 minutes, or until it is scoopable.
Fun fact: Did you know that avocado ice cream is Tom Brady’s favorite ice cream?

FAQs

What is avocado ice cream made of?

Avocado ice cream is made with ripe avocados, coconut milk, banana, and maple syrup, along with lime juice and lime zest for a tropical feel.

What does avocado ice cream taste like?

Avocado ice cream tastes like avocados, with its earthy, mild, almost fruity flavor coming through with each bite. It is pleasant, delightful, and refreshing, with a creamy and rich texture.

Other Ice Cream Recipes You Might Like:

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

Avocado Ice Cream Recipe

Here’s a creamy and rich avocado ice cream that requires no ice cream maker. Made with healthier ingredients and sweetened with maple syrup, this is the perfect vegan ice cream to serve on a hot summer day.

Course Ice Cream

Cuisine American

Diet Vegan

Prep Time 20

Cooling Time 4

Total Time 4 20

Servings servings

Calories 527kcal

Author Aysegul Sanford

Equipment

Ingredients

1 can unsweetened coconut milk – 13.5 ounces
2 Hass Avocados ripe, total weight 1 pound with pits; skinned and pitted
1 banana ripe
½ cup maple syrup
2 teaspoons lime juice freshly squeezed
¼ teaspoon Kosher salt
1 tablespoon lime zest from 2 limes

Optional Garnishes

2 tablespoons Unsweetened toasted shredded coconut

For Serving (Optional)

Coconut Bowls

Instructions

Place a 9×5 inch loaf pan in the freezer for 30 minutes before making the ice cream.
Place the coconut milk, avocados, banana, maple syrup, lime juice, and Kosher salt in a food processor and puree until all the ingredients are smooth for approximately 1 minute. Scrape down the sides of the bowl halfway through processing so that all the ingredients are pureed.
Add the lime zest and pulse into the mixture for a couple of “bursts.”
Transfer the mixture to the loaf pan and smooth it out evenly. Cover with stretch film, removing as much air as possible.
Place the covered ice cream into the freezer for at least 4 hours before serving.
Remove it from the freezer 15 minutes before serving for it to soften. Scoop into bowls (or coconut bowls) and garnish with coconut flakes, if preferred.

Notes

Yield: This recipe yields a little less than 1-quart ice cream.
Coconut Milk vs Cream: This recipe was tested both with canned coconut milk and canned coconut cream. We prefer the version made with the milk better as the version made with cream had an overwhelming coconut taste whereas the milk version allowed the avocado flavors to shine.
Storage: Be sure to store in an airtight container, cover it tightly and consume within 5-7 days.
This recipe is adapted from David Lebovitz’s Avocado Ice Cream recipe with minor changes.

Nutrition

Honey Ice Cream

Aysegul Sanford — Sat, 01 Jul 2023 21:20:21 +0000

If you have never made homemade ice cream with honey before, consider this a sign. Making ice cream at home is not only easy to make, but it also gives you complete control over the ingredients used. This simple vanilla ice cream recipe is made with just a few basic ingredients you probably already have on hand. The best part, you ask? You can use it as a base for (pretty much) any ice cream flavor you like.

Love making ice cream? Put your ice cream maker to good use with Coconut Cashew Ice Cream (dairy-free) or Avocado Ice Cream, or go the no-churn method with Yogurt Bark.

Ingredients for Honey Vanilla Ice Cream

This homemade honey ice cream requires only 6 simple ingredients. Here’s a look at what we need:

Heavy Cream: Pick up a pint of heavy cream or heavy whipping cream for the creamiest texture.
Milk: Use full-fat whole milk for the richest texture and flavor.
Honey: Choose high-quality honey, local or raw honey is even better. As always, the honey flavor will determine the flavor of your ice cream. My favorite types of honey are orange blossom and clover. Maple syrup could also be used but be aware that the flavor profile of the overall ice cream would be different.
Salt: We are using Kosher salt to season the honey-flavored ice cream. Feel free to give it a finish of Maldon flaky salt upon serving for a salted honey ice cream twist.
Vanilla: You can use vanilla extract or the luxurious vanilla bean paste (affiliate link). If using vanilla extract, be sure to add it at the end while the ice cream mixture cools to room temperature.
Raw Egg Yolks: Whole egg yolks add texture and richness to the honey and ice cream. The trick is to temper the egg yolks into the cream mixture, but more on this later.

How to Make Honey Ice Cream Recipe?

If you never thought of making vanilla ice cream with honey, think again! Just like all homemade ice cream recipes, this one requires a bit of patience. But your efforts will be rewarded in the end. Here’s how to do it:

Heat the cream mixture: In a medium saucepan over medium-high heat, heat the cream, milk, honey, salt, and vanilla paste (if using) for approximately 5 minutes, stirring frequently, until it just barely begins to simmer. Do not let it boil.
Temper egg yolks: While the cream mixture is coming up to a simmer, place the egg yolks in a medium bowl and whisk until smooth. When the cream mixture has just barely reached a simmer, pour 1 ½ cups of the warmed cream mixture into a measuring cup. Slowly pour the cream mixture into the yolks while continuously whisking as you pour it into the bowl. Continuous whisking is paramount to prevent the eggs from curdling.

Cook custard: Pour the egg mixture back into the saucepan while stirring constantly with a wooden spoon. Reduce to medium heat and cook for approximately 10 minutes (stirring constantly) until it is slightly thickened or registers 180 degrees F. As you are stirring, ensure that you are scraping the bottom edge of the pan as it thickens. The mixture should produce “milk bubbles” on the edge of the pan, which is a good indication of proper temperature. Do not let it boil, as this will scald the cream and milk.
Cool ice cream base: Pour the cream mixture into a heat-proof cup or bowl. Allow to cool on the kitchen counter for 30 minutes. Then, cover it with a lid or plastic wrap and place it in the refrigerator for at least 3 hours or up to 24 hours.

Churn ice cream: After the custard is thoroughly chilled, churn the mixture in an ice cream maker (affiliate link) according to the manufacturer’s instructions. Mine takes about 15-20 minutes, and in the end, the mixture resembles the texture of soft-serve ice cream.
Freeze: Transfer the ice cream to an airtight container or a loaf pan and cover it tightly. Freeze the ice cream until firm, at least 2 hours, but preferably overnight. Serve once chilled.

How to Store

This honey milk ice cream will keep for up to 1 week in the freezer if stored properly. Here are my best tips for storage:

Store in a freezer-safe airtight container, preferably an ice cream tub (affiliate link.) Use the back of a spoon to gently push it down to remove any air.
Place in the back of the freezer, away from any odorous foods (i.e., fish, onions, etc.).

How to Serve Honey Ice Cream?

Honey-sweetened ice cream will become one of your favorite ice cream flavors you are going to want to put on everything. Some of my favorite ways to serve include:

Bowl / Cone: Keep it classic by scooping ice cream into a bowl or cone to enjoy all on its own. Use any of your favorite toppings, such as nuts, fresh fruit, or even better, a drizzle of your favorite caramel.
Make Ice Cream Sandwich: Sandwich a generous scoop of it in between Almond Flour Cookies, or Almond Flour Peanut Butter Cookies for a scrumptious summer treat.
On Top of Baked Goods: Serve it a la mode style on top of Almond Flour Brownies, Peach Galette, or Easy Apple Crisp.
Make a Honey Ice Cream Sundae: Create a luxurious ice cream sundae at home by topping it off with dark chocolate, chocolate chips, fresh fruit, or fruit sauce, like my Blueberry Sauce and Maple Whipped Cream.

Expert Tips

Simmer instead of boiling: Do not bring the cream and honey mixture to a boil. Boiling honey changes its color, texture, and nutrient value. Bringing the mixture to too high of a temperature could also scald the milk as well as break the egg yolk emulsion.
Use good quality ingredients: Good quality ingredients will always yield a more flavorful ice cream. Use your favorite brands of cream, honey, and vanilla, and pay a little extra for organic, if possible.
When tempering eggs, be patient: If this is your first time tempering eggs, be patient and confident. It’s always best to work slower rather than faster to avoid scrambling the eggs.
Use a wooden spoon: A wooden spoon helps to get into the crevices of your saucepan. This is important because we don’t want the milk to scald at the bottom.
Look for ‘nape’: This is a French term that means the ice cream base is ready when it is thick enough to coat the back of a wooden spoon. You can also use a digital thermometer to check doneness. The egg mixture should reach 180 degrees Fahrenheit before getting it off the heat.
Strain, if needed: We tested this recipe several times and did not need to strain. However, a few clumps are possible. If that happens to you, straining the mixture through a fine mesh strainer helps to catch any unwanted egg chunks that may have developed during the tempering of the eggs.
Make sure it is completely cool before churning. The ice cream base must be chilled before churning to ensure the proper functioning of your ice cream maker. Chill in the fridge for at least 3 hours or up to overnight.
Allow to freeze until firm. While the ice cream can be enjoyed straight from the ice cream machine for more of a soft-serve texture, I find it’s best to freeze for at least 2 hours before enjoying it.
Cover the “skin”: For extra precaution, place a piece of stretch film directly over the surface of the ice cream before freezing. This can help to prevent a skin from forming.
Store properly. Store the honey vanilla ice cream in a freezer-safe airtight container or your favorite ice cream tub (affiliate link) to prevent freezer burn. This will allow the ice cream to last a week, if not longer.

FAQs

Is honey a good sweetener for ice cream?

Yes, honey is a delicious natural sweetener for ice cream that adds sweet, floral notes. Go for orange blossom or clover honey for the best flavor.

What is the secret to creamy ice cream?

Heavy cream and full-fat milk will produce the creamiest, dreamiest ice cream. Don’t skip on the fat for this recipe.

Other Honey-Sweetened Recipes You Might Also Like:

If you try this recipe for Honey Ice Cream, please take a minute to rate and comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Honey Ice Cream Recipe

Try this homemade honey ice cream recipe for a super creamy and naturally sweetened treat that is superior to any store-bought brand. Drawing inspiration from Haagen Dazs’ Honey Vanilla Ice Cream, this simple recipe is an excellent delight to savor all year round.

Course Ice Cream

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 10

Resting 10

Total Time 10 20

Servings servings

Calories 549kcal

Author Aysegul Sanford

Equipment

Ingredients

1 ½ cups heavy cream
1 ½ cups whole milk
½ cup honey
½ teaspoon Kosher salt
1 ½ teaspoon vanilla paste or pure vanilla extract*
4 large egg yolks

Instructions

Heat the cream, milk, honey, salt, and vanilla paste in a medium-sized saucepan over medium-high heat for approximately 5 minutes, stirring frequently, until it just barely begins to simmer. Do not let it boil.
While the cream mixture is simmering, whisk the egg yolks in a bowl until smooth. Set them aside.
Pour 1 ½ cups of the warmed cream mixture into a measuring cup.
Gradually whisk the cream mixture into the eggs while constantly stirring as you pour it into the bowl. Continuous whisking is paramount to prevent the eggs from curdling.
Pour the egg and milk mixture back into the saucepan while stirring constantly with a wooden spoon. Cook over medium heat for approximately 10 minutes (stirring constantly) until it is slightly thickened or it registers 180 degrees F. As you are stirring, ensure that you are scraping the bottom edge of the pan as it thickens. The mixture should produce “milk bubbles” on the edge of the pan, which is a good indication of proper temperature. Do not let it boil, as this will scald the cream and milk.
Pour the cream mixture into a heat-proof cup and let it cool on the counter for 30 minutes. Cover it with a lid or stretch film and refrigerate for at least 3 hours or for up to 24 hours.
Churn the mixture after it has chilled according to the ice cream manufacturer’s instructions. Mine takes about 15-20 minutes, and in the end, the mixture resembles the texture of soft-serve ice cream.
Transfer it to an airtight container and cover it tightly. Freeze it until firm for at least 3 hours, preferably overnight. Serve when chilled.

Notes

Yields: This recipe yields 1 quart of ice cream.Storage: Store in an airtight container, preferably an ice cream tub (affiliate link.) or a loaf pan that is tightly covered with stretch film. Use the back of a spoon to gently push it down to remove any air.
Vanilla: If you do not have vanilla paste, you can use vanilla extract. However, be sure to add it at the end while the ice cream mixture cools to room temperature. Otherwise, it will evaporate during the cooking process.
This recipe has been adapted with minor changes from The Perfect Scoop.

Nutrition

Honey Chocolate Ice Cream

Aysegul Sanford — Sat, 01 Jul 2023 21:16:41 +0000

As with most of my easy chocolate recipes, this chocolate honey ice cream has no high fructose corn syrup and no refined sugar. It is sweetened with only the natural goodness of honey.

And if you are a serious ice cream lover, be sure to check out my Avocado Ice Cream and Cashew Coconut Milk Ice Cream.

Ingredients

This chocolate honey ice cream recipe requires just a handful of simple ingredients. We will need:

Heavy Cream: Heavy cream, sometimes labeled heavy whipping cream, provides a rich and creamy consistency that is so akin to ice cream.
Whole Milk: Make sure to also use full-fat milk for the richest texture.
Honey: Seek out high-quality honey from a brand you trust. Whether it is local or raw honey, or both, pick a flavor you like, like orange blossom or clover.
Unsweetened Cocoa Powder: Unsweetened cocoa powder (not Dutch-processed) provides a rich, earthy, chocolatey flavor. I tested this recipe with both Hershey’s (affiliate link) and Valrhona (affiliate link), and both were equally delicious. For even more powerful antioxidants, try organic Cacao Powder (affilaite link), which is not heated to as high a temperature during processing as traditional cocoa powder.
Raw Egg Yolks: Egg yolks add richness and create a chocolate custard ice cream dream.
Vanilla Paste: Although more expensive, vanilla bean paste (affiliate link) adds richness and specks of vanilla bean. If you would like to use pure vanilla extract instead, make sure to add it while the chocolate ice cream base is cooling, so as to not evaporate the alcohol.
Salt: A pinch of Kosher salt enhances the sweet cream and chocolate notes.

How to Make Chocolate Ice Cream with Honey?

Honey-sweetened chocolate ice cream is just as delicious, if not more so, than traditional ice cream recipes. Here’s how to do it:

Heat cream mixture: In a medium saucepan, place the cream, milk, honey, unsweetened cocoa powder, vanilla paste, and salt. Cook over medium-high heat, string frequently until it is barely simmering, 7-8 minutes. Do not let it boil.
Whisk egg yolks: While the cream mixture is coming up to a simmer, whisk the egg yolks in a medium bowl.
Temper egg yolks: Carefully pour 1 ½ cups of the warmed cream mixture into a measuring cup. Gradually and slowly whisk the cream mixture into the eggs while constantly stirring as you pour it into the bowl. Continuous whisking is very important to prevent the eggs from curdling.
Make the chocolate custard: Immediately pour the egg yolk mixture back into the saucepan. Cook over medium to medium-high heat for approximately 8 minutes, stirring constantly with a wooden spoon, until it is slightly thickened. Make sure to also stir the bottom edge of the saucepan to incorporate the mixture. Do not let it boil, as this will scald the cream and milk. The mixture should be around 180 degrees Fahrenheit.

Chill: Pour the chocolate mixture into a heatproof container or a medium bowl. Keep it uncovered and allow it to cool to room temperature on the counter for 30 minutes. Then, cover it with plastic wrap and refrigerate for at least 3 hours, or up to 24 hours.
Churn: Once the custard is thoroughly chilled, churn it in your ice cream maker (affiliate link) according to the manufacturer’s instructions. My ice cream maker takes about 20 minutes for it to reach a soft-serve consistency.
Freeze: Transfer the now-churned ice cream to an ice cream tub (affiliate link) or a loaf pan and be sure to cover or wrap tightly. Let it freeze for at least 3 hours before serving.

How to Store

Chocolate ice cream with honey will keep for up to 1 week in the freezer. For proper storage, make sure to:

Store in a designated ice cream tub (affiliate link), or freezer-safe airtight container.
Store away from any odorous foods (i.e. seafood, onions, etc.), preferably in the back of the freezer.
Optionally, place a piece of plastic wrap directly on the surface of the ice cream to prevent the formation of ice crystals.

How to Serve Honey Ice Cream?

Naturally sweetened chocolate ice cream is going to become your favorite homemade ice cream flavor. To really bring out its chocolate flavor, I love to serve it in any of the following ways:

Bowl / Cone: Scoop into a bowl or cone, and finish with your favorite toppings like fresh fruit, naturally sweetened Strawberry Sauce, dark chocolate chips, melted chocolate sauce, and toasted nuts for a little crunch or flaky sea salt (affiliate link.)
Over Cake or Brownies: Get a double dose of chocolate by scooping on top of warm Almond Flour Brownies, or any of our Cake Recipes.
Ice Cream Sandwiches: The rich chocolate flavors are perfect in between two Almond Butter Cookies or Chocolate Chip Cookies.
Affogato: Pour a shot of hot espresso over a scoop of custard chocolate ice cream for a scoop of Italian flair.

Expert Tips

Do not let it boil: We want the custard to simmer rather than boil as too high of a temperature could also scald the milk as well as break the egg yolk emulsion. Boiling honey also changes its color, texture, and nutrient value.
Opt for organic, if possible: Use your favorite brands of cream, honey, and vanilla, and pay a little extra for organic, if within your budget.
Patience is key: Be patient and confident when tempering the egg yolks. Work slower rather than faster, especially if this is your first time doing so.
Stir with a wooden spoon: Use a wooden spoon when stirring the chocolate custard, as it is easier to get into the nooks and crannies of your saucepan.
Do as the French do: A key detail to look out for is nape, a fancy French term that basically means the ice cream base is ready when it is thick enough to coat the back of a wooden spoon. For a foolproof method, this would be 180 degrees F on an instant-read thermometer (affiliate link.)
Use a fine mesh strainer for extra insurance: I made this recipe three times and didn’t need to strain the mixture. However, straining through a fine mesh strainer helps to catch any unwanted clumps of egg yolk that may have developed during tempering the eggs. This is a good practice to follow if you are new to tempering eggs.
Chill before churning: It’s important for the chocolate ice cream base to be completely chilled before churning to ensure the proper functioning of the ice cream machine.
Freeze until firm: Freezing the ice cream for at least 3 hours (or preferably overnight) before enjoying makes it more like that Haagen Daz texture we all love. While it is tempting to eat it right away, letting it freeze fully is ideal for the best chocolate ice cream.

FAQs

Do honey and chocolate go together?

Yes, the floral notes of honey really complement the deep, dark, earthy flavors of cocoa.

How do I substitute honey for sugar in ice cream?

While the substitution will depend on your specific recipe, I use ½ cup of honey for every 3 cups of total liquid (in this case, whole milk and heavy cream.) However, please keep in mind that when working with honey, boiling it should be avoided as heating honey at high temperatures can change the composition of nutrients and can deteriorate its quality.

Other Ice Cream Recipes You Might Also Like:

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

Honey Chocolate Ice Cream Recipe

Honey chocolate ice cream is an ultra rich, naturally sweetened custard based ice cream that is the ultimate summer indulgence. Made with just a few basic ingredients, it is an easy ice cream recipe you’ll be making over and over again.

Course Dessert/Ice Cream

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 20

Cooling Time 8

Total Time 8 30

Servings servings

Calories 577kcal

Author Aysegul Sanford

Equipment

Ingredients

1 ½ cups heavy cream
1 ½ cups whole milk
½ cup honey
½ cup unsweetened cocoa powder
4 large egg yolks
1 ½ teaspoon vanilla paste or vanilla extract*
½ teaspoon Kosher salt

Instructions

Place cream, milk, honey, unsweetened cocoa powder, vanilla paste, and salt in a medium-sized saucepan over medium-high heat. Cook, string frequently until it is barely simmering, 7-8 minutes. Do not let it boil.
Whisk the egg yolks in a medium bowl.
Carefully pour 1 ½ cups of the warmed cream mixture into a measuring cup.
Gradually whisk the cream mixture into the eggs while constantly stirring as you pour it into the bowl. Continuous whisking is very important to prevent the eggs from curdling.
Pour the egg yolk mixture back into the saucepan. Using a wooden spoon, cook over medium to medium-high heat for approximately 8 minutes, stirring constantly until it is slightly thickened making sure you also stir the bottom edge of the saucepan to incorporate the mixture. Do not let it boil, as this will scald the cream and milk. The mixture should be around 180 degrees F.
Pour the cream mixture into a heatproof container and let it cool (uncovered) on the counter for 30 minutes. Cover it with stretch film (place it on the surface of the custard) and refrigerate for at least 3 hours or for up to 24 hours.
Churn the mixture after it has chilled according to the ice cream manufacturer’s instructions. In my ice cream maker, it takes about 20 minutes for it to reach soft serve texture.
Transfer the churned ice cream to an ice cream tup (or a loaf pan), put the lid on and let it freeze for at least 3 hours before serving.

Notes

Yields: This recipe makes 1-quart ice cream.
You can substitute the vanilla paste with vanilla extract. Use an equal amount but stir it into the custard at the very end (at the cooling stage) to prevent it from evaporating.
Check doneness: The proper temperature of the mixture should be no more than 180 degrees F. Boiling or scalding the mixture can cause the eggs to curdle and potentially burn, giving an unpleasant taste. Do not walk away as the boiling point can be very quick! You can easily test for the correct thickness of the mixture by lifting the wooden spoon out and running your clean finger on the back of the spoon. If the other area of the spoon holds on to the mixture and does not run off, it is thick enough.
Use a fine mesh strainer (Optional): I made this recipe three times and didn’t need to strain the mixture. However, straining through a fine mesh strainer helps to catch any unwanted clumps of egg yolk that may have developed during tempering the eggs. This is a good practice to follow if you are new to tempering eggs.

Nutrition

Breakfast Fruit Salad

Aysegul Sanford — Wed, 21 Jun 2023 15:29:16 +0000

This recipe is one of the most versatile of all the breakfast fruit ideas. Serve it by itself for a healthy, light breakfast, or serve it with my Fruit Yogurt Dip on the side for a tantalizingly creamy dish perfect for a beautiful brunch spread. You can even use your fruit mix to top off or incorporate it into your morning oatmeal (hello, Yogurt Overnight Oats)for a satisfying morning meal.

Ingredients You’ll Need for Fruit Breakfast Salad

You only need two sets of simple ingredients for this breakfast fruit salad recipe: the fruits and the fruit salad dressing.

Breakfast fruits: Wondering what ingredients to include when you make fruit for breakfast? This classic mix of colorful produce will brighten your table with nutritious, brilliant flavors.

Pineapple: Pick out a ripe pineapple that is juicy and sweet.
Grapes: You can use both red and yellow grapes in this recipe. However, I would recommend getting the seedless variety.
Berries: Nearly any berry will make this simple morning dish full of ripe, juicy flavors. My favorite fresh berries include strawberries, blackberries, and blueberries.
Oranges
Kiwis
Banana: I adore the creamy, sweet taste of fresh bananas. However, you can omit this ingredient if you’re not a fan of the fruit or preparing this recipe beforehand.

Fruit salad dressing:

Orange juice and orange zest: Be sure to use fresh orange juice and orange zest when you make fruit dishes for breakfast. Fresh oranges will give your recipe a delectable balance of tartness and sweetness guaranteed to satisfy your cravings.
Lime juice and lime zest: Fresh lime juice is the secret ingredient to giving this dish its zesty, bright flavor—and keeping your fruit fresh for longer! If you don’t have any limes, you can substitute this ingredient for lemon juice and zest.
Vanilla extract
Ground cinnamon
Sweetener: Because this dish gets natural sweetness from fruits, adding an extra sweetener is optional. If you want to enhance the sweetness of your fresh fruit breakfast, add a bit of honey (or honey syrup), maple syrup, or agave. You could also use my Honey Lime Dressing as a citrus-sweet alternative to this classic fruit dressing.

Optional Add-Ins

Fresh mint: Amongst all fresh herbs, I think mint is the most flavorful addition to a fruit salad. Adding a few fresh leaves will enliven every bite of your breakfast fruit recipes while adding a garden-green color.
Shredded coconut flakes: I love using unsweetened coconut flakes as a healthy, no added sugar topping for this sweet spread. Not only do their sweet, nutty flavors complement this simple mix, but they also add an irresistibly crunchy texture.
Spices: To add a warm, gourmet spice to your fruit bowl recipe, you can substitute a sprinkle of cardamom, nutmeg, or poppy seeds in place of cinnamon.

Variations Based on Season and Dietary Restrictions

The best fruits for a fruit salad match the time of year. If you want to transform this easy dish into a seasonal treat or satisfy a dietary need, you’ll love this collection of tasty fruits to use.

Summer: Looking to fill your morning fruit bowl with a mixture of sunny, summer-ready produce? I recommend making your summer salad with peaches, plums, raspberries, nectarines, cantaloupe, honeydew, papayas, and mango.
Fall: Fall produce makes some of my favorite fruit breakfasts. To make an autumn fruit salad, use apples, figs, pears, and pomegranate seeds for a dish perfect for the holiday season.
Winter: To make a winter fruit salad perfect for special occasions, I recommend adding tart, warm-colored fruits like Mandarin oranges, blood oranges, tangerines, grapefruit, and bananas.
Spring: When jumping into the garden-fresh spring season, you’ll want these fruits in your breakfast spread. Apricots and strawberries are some of the most spring-forward fruits in the produce aisle.
Low-sugar fruit salad: If you are in need of a healthy fruit salad recipe that has low quantities of sugar, I recommend using low-sugar fruits (as recommended by Healthline), like raspberries, strawberries, blackberries, kiwis, and grapefruit.
Low-calorie fruit salad: Want to cut down on your morning calorie intake? No problem! Some of the lowest-calorie fresh fruits for breakfast include apples, berries, grapefruit, passion fruit, and stone fruits (e.g., peaches, nectarines, and apricots).

Hot to Make Fruit Salad for Breakfast?

You don’t need a home garden to make a healthy breakfast. While it takes a bit of time to chop all the fruit, once you have them ready, you can prepare a breakfast or brunch fruit salad in just four simple steps:

Add the fruit: Take out a large bowl, and add the fresh strawberries, pineapple, grapes, blueberries, blackberries, cut oranges, and kiwis. Add the banana if you plan to serve this dish immediately. If you’re making this dish ahead, wait to add the banana just before serving.
Make the dressing: In a small bowl or mason jar, mix the orange juice, orange zest, lime juice, lime zest, vanilla extract, and cinnamon. Either whisk or vigorously shake everything until combined thoroughly. If you are using honey, be sure also to whisk that into the dressing.
Add the dressing: Drizzle the dressing over the fruit salad and gently toss to combine.
Serve: If using, garnish the fruit salad with fresh mint leaves and serve.

How To Make Ahead, Meal Prep, and Store?

It doesn’t matter whether you want a make fruit salad ahead for a crowd or an easy recipe for everyday meal prep. This simple guide will show you how to keep your salad fresh for a few additional days.

Make ahead: This recipe is one of the greatest brunch fruit ideas because it’s so easy to make ahead of time. Simply cut up your fruits and place them in a large mixing bowl. Then, just before serving, add the banana and drizzle the fruit with your prepared dressing.
Meal prep: Looking for easy breakfast fruit cup ideas? Divide the prepared fruit mixture into individual airtight cups or mason jars (or Weck Jars (affiliate link) as I did in the photo below), and store them in the fridge until ready to eat. Then, add the bananas right before serving and keep the dressing on the side. As long as they are stored in airtight containers, they should be fresh for up to 3 days.
Storage: You can store this sugar-free fruit salad in an airtight container in the fridge for up to three days. Remember that the salad will get watery after the second day but still taste delicious.

What to Serve with Fruit Salad for Breakfast?

Want to serve fruit for a brunch buffet or make a delicious fruit bowl for breakfast? When you make this easy recipe, you’ll discover countless ways to transform seasonal produce into a filling meal.

Add protein: Add a dollop of my Vanilla Yogurt or Chunky Granola on top of the finished dish for the perfect breakfast fruit bowl. You could also serve your fruit salad with a side of Greek Yogurt Fruit Dip to make one of my favorite fruit brunch ideas.
With your favorite cereal: One of my favorite ways to enjoy this simple salad is to mix it into my favorite cereals, like my Homemade Museli.
Weekday breakfast: There’s no reason why you can’t enjoy healthy breakfast ideas with fruit every day of the week. Serve this simple salad alongside simple, tasty recipes like Salmon Avocado Toast, Oatmeal with Chia Seeds, and Steel Cut Overnight Oats (with a dollop of peanut butter on top) for a breakfast that will keep you satisfied for hours.
Pancakes and waffles: If you want a fruit-based breakfast with a delectably filling base, I recommend serving it with my Almond Flour Waffles, Overnight Yeasted Waffles, or Lemon Ricotta Pancakes.

Expert Tips

It doesn’t matter whether you’re serving this fruit salad for lunch or want to make a kid-friendly fruit salad your children will love. The below tips will ensure your salad is as fresh and flavorful on your first try.

Choose fresh fruits: The key to any good fruit breakfast is selecting high-quality fruits. Ensure your produce isn’t bruised or moldy, and try to choose adequately ripe fruit. However, avoid overly ripe fruit, as these ingredients likely won’t hold their shape and become mushy in your salad mixture.
Visual interest: To make the best fruit salad for a special event, I recommend using fruits in a variety of colors—red, yellow, green, and beyond! This way, it will look appetizing and add a nice pop of color to your tablescape.
Proper cutting: I recommend cutting your fruit into equal bite-sized pieces to ensure your salad is easy to eat. If you’re serving this recipe as a breakfast fruit plate, you can slice your larger fruits, arrange them on a plate, fill the empty spaces with strawberries, and top the spread with blueberries.
Wash and dry your fruit properly: It’s essential to ensure your fruit is clean and safe to eat before incorporating it into your homemade fruit salad. However, remember that some fruits bruise easily, and washing berries requires particular gentleness. Be sure to be equal parts thorough and light when washing your produce.
Do not skip on the lime juice or lime zest: Because of its preservational properties, a little lime or lemon juice is a great way to prevent your fruit from browning. Plus, this addition enhances the taste of the salad by balancing its sweet flavors with an irresistible tanginess.
Adding banana: Some people think banana has no place as seasonal fruit for summer. However, they add a creamy, mild taste to any fresh fruit salad, and they pack tons of Vitamin C and potassium to fuel you through your day. Still, you can easily omit it if you are not a fan.
Dress it right before serving: I recommend dressing the salad right before serving. If you drizzle on the dressing too far in advance, your salad may become overly juicy and soggy.
Make it kid-friendly: The below recipe as written, is a great fruit salad for kids due to its bright color, nutritious ingredients, and sweet taste. However, depending on your kids’ age, you may want to cut your fruit into smaller or bite-sized pieces.

FAQs

Is it okay to eat a fruit salad for breakfast?

Yes! Fruit salad makes one of the healthiest options for a quick morning meal due to its high vitamin and mineral content. Plus, depending on which fruits you add, you can kick-start your day with other nutrients, such as potassium, that may help maintain healthy blood pressure, reduce your risk of diabetes, and promote immunity. With that being said, it is important to consume fruit in moderation.

Is fruit salad a healthy snack?

Definitely! Doctors recommend that people eat at least 400 grams of fruit per day (or five servings of 80 grams), so eating fruit salad as a snack will help you reach your dietary goals while reducing your risk of disease, aiding weight loss, and enhancing your body’s store of essential nutrients. However, it is always best to consult your doctor and get the best advice for your dietary requirements.

Should I peel fruits when making fruit salads?

Peeling your fruit is a personal choice for this breakfast fruit bowl recipe. However, I recommend peeling off any skins that are hard to digest, such as orange, kiwi, and banana peels.

Can I use frozen fruit?

Yes, but ensure your fruits are fully thawed (room temperature is best) before adding them to your mixture.

Other Fruit Breakfast Recipes

No one can resist a sweet bowl of fruit for breakfast. If you want other ingenious ways to incorporate nutritious fruit into your morning, you’ll love these simple dishes.

Yogurt Parfait: If you want a recipe incorporating healthy breakfast fruit with creamy, light Greek yogurt, this dish is precisely what you need.
Apple Cinnamon Oatmeal: Pack all the fresh, crisp flavors of the orchard into your morning bowl with this 15-minute recipe.
Instant Pot Quinoa Breakfast Bowl: This vegan, gluten-free breakfast recipe comes together in less than 20 minutes and is the perfect make-ahead dish.
Peach Galette: Search no more for a healthy dessert. This sophisticated recipe makes for the perfect brunch dessert—especially when served with my fan favorite Honey Vanilla Ice Cream.
Christmas Morning Fruit Salad: I switch things up a bit during the holidays and make a salad with the red and green fruit in season for a festive treat.
Can’t get enough? Check out all our fruity desserts.

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

Breakfast Fruit Salad Recipe

Here is a breakfast fruit salad that will help you start the day in a healthy way. Made without the use of any additional sugars, this easy fruit salad can be served by itself or as a side dish served with baked goods, eggs, or oatmeal.

Course Breakfast, Brunch

Cuisine American

Diet Gluten Free, Vegan

Prep Time 15

Total Time 15

Servings servings

Calories 131kcal

Author Aysegul Sanford

Ingredients

For The Fruit Salad

2 cups pineapple peeled, cored, and cut into 1-inch pieces
1 cup grapes rinsed and halved
1 cup strawberries rinsed, hulled, and quartered
1 cup blueberries rinsed
1 cup blackberries rinsed
1 orange peeled and cut into 1-inch pieces
2 Kiwis peeled and cut into 1-inch pieces
1 banana peeled and sliced – optional

For The Salad Dressing

¼ cup orange juice freshly squeezed
1 teaspoon orange zest
2 teaspoons lime zest
4 tablespoons lime juice from approximately 2 limes
½ teaspoon vanilla extract
⅛ teaspoon ground cinnamon
Handful of fresh mint leaves chopped – Optional

Instructions

Place the pineapple, grapes, strawberries, blueberries, blackberries, cut orange, and kiwi in a large bowl. If you are serving it right away, add the banana, but if you are making it ahead of time, we recommend adding the banana right before serving.
To make the fruit salad dressing, combine the orange juice, orange zest, lime juice, lime zest, vanilla extract, and cinnamon* in a small bowl or mason jar. Whisk or shake vigorously to incorporate.
Drizzle the fruit salad with the dressing and gently toss to combine.
If using, garnish with fresh mint leaves and serve.

Notes

Yields: This recipe yields approximately 8-9 cups of breakfast fruit salad. The nutritional values below are for 1 serving.
Sweetener*: As we were working on this recipe, we wanted it to be a healthy no-sugar-added breakfast option. However, if preferred, you can add a tablespoon (or more) of honey (or honey simple syrup) to the dressing. Honey-sweetened fruit salad is slightly sweeter but has a subtle (but welcome) honey flavor.
Make ahead: If you want to make it ahead, simply cut up the fruit (except the banana) and prepare the dressing. Store them in separate airtight containers. Then, just before serving, add the banana and drizzle the fruit with the prepared dressing.
Meal prep: Divide the prepared fruit mixture into individual airtight cups, mason, or weck jars, and store them in the fridge until ready to eat. Then, add the bananas right before serving and keep the dressing on the side. As long as they are stored in airtight containers, they should be fresh for up to 3 days.
Storage: The leftovers can be stored in an airtight container in the fridge for up to three days. Remember that the salad will get watery after the second day but still taste delicious.
Making it for a crowd? Feel free to multiply the recipe as many times as you need.

Nutrition

Red Skin Potato Salad

Aysegul Sanford — Tue, 20 Jun 2023 16:27:30 +0000

After you make this classic red potato salad recipe, you won’t be able to resist making dozens of other crowd-pleasing sides. Whip up a Deviled Egg Potato Salad for a healthy alternative to traditional deviled egg dishes, or prepare a Caper Potato Salad for a gourmet version of this iconic dish. Want to complete your dinner spread? Any of my Summer Salads will enliven your table with crisp, colorful, and garden-fresh flavors.

Ingredients

This easy red potato salad recipe uses a handful of simple ingredients to achieve its creamy texture and irresistible taste:

Red potatoes (aka Red Bliss Potatoes): This recipe requires about three pounds of red skin potatoes. Though you can cook your potatoes whole, I recommend cutting them into one-inch cubes to help them cook faster and to eliminate the need to cut your potatoes post-boiling. I also prefer to leave the skin on, though you can remove the skin before cooking if desired.
Bacon: Inspired by the fan-favorite German potato salad, we are adding a generous amount of bacon to the savory salad mixture. I use oven-baked turkey bacon for this dish, though you can also prepare it with my Air-Fried Turkey Bacon recipe to reduce cooking time. You can also make your red-skinned potato salad with regular baked bacon if you prefer something other than turkey bacon.
Mayonnaise: You can use whatever quality mayo brand you like for your potato side. However, you can also use vegan mayo to accommodate various dietary lifestyles.
Apple cider vinegar
Dijon mustard: Though I prefer the tangy, sharp taste of Dijon mustard in my homemade red potato salad, grainy mustard will also work in this recipe.
Seasonings: You only need Kosher salt and black pepper to season this dish.
Fresh dill: Fresh dill gives this recipe its light, garden-fresh overtones. You can also use one tablespoon of dried dill if you don’t have fresh dill on hand.
Celery stalks: Bu sure to chop them finely.
Scallions: I recommend using the white and green parts of your green onions to give your salad a delectable balance of robust and mild flavors.
Hard-boiled eggs: You can prepare your creamy red potato salad with egg or without egg. If you choose to include boiled eggs, I recommend using a process that I think is the best way to cook hard-boiled eggs. Once cooked, cut the eggs into ½-inch cubes and use them to top your side dish.
Dill pickles: Adding a few tablespoons of chopped dill pickles gives this dill red potato salad a deliciously pickled flavor. For a milder taste, you may omit this ingredient.

Substitutions and Variations

Potatoes: If you prefer not to use red-skin potatoes, you can use red new potatoes or baby red potatoes. If you use baby red potatoes, be sure that they are of equal size before boiling. You could also use other waxy potatoes that will hold their shape during cooking, such as Yukon Gold or Yellow Finn. Though keep in my that other potatoes, like russet potatoes, will fall apart while boiling.
Greek yogurt: For a lighter, tangier version of this potato salad, use ½ cup of Greek yogurt and ½ cup of mayonnaise to make the creamy dressing.
Sour cream: Mix ½ cup of mayonnaise with ½ cup of sour cream to make a classic Southern red potato salad. This red skin sour cream potato salad will have a slightly brighter, tarter flavor.
Fresh herbs: Don’t want to make red potato salad with dill? You can omit this ingredient or substitute it with other fresh herbs, such as fresh parsley or chives.
Vinegar or lemon juice: If you don’t have any apple cider vinegar in your pantry, you can make a red potato vinegar salad with red wine vinegar or white wine vinegar. You may also use fresh lemon juice to make this recipe without vinegar.
Red onion: To make this dish milder, substitute the scallions with Pickled Red Onions for a tangier taste or Roasted Red Onions for a more caramelized flavor.
Sweet relish or sweet pickles: You can make your red bliss potato salad less briny by swapping the dill pickles for a sweeter alternative, like sweet relish, dill pickle relish, or sweet pickles. Or you can also use briney black or green olives.
Garlic: Recipes for old-fashioned red-skin potato salad generally include one teaspoon of garlic powder for bolder undertones. However, you could also make this version with one fresh garlic clove.

How to Make Red Skin Potato Salad

The best part about this recipe is how simple it is. These easy instructions will teach you how to cook red potatoes and prepare a delicious dressing that brings every ingredient to life.

Prepare the potatoes: Place the cubed red-skinned potatoes in a large pot. Fill the pan with enough cold water to cover the potatoes, plus an extra inch of the pot. Cover it with a lid. Transfer the pot to the stove and bring the water to a boil over high heat. Once boiling, reduce the heat to medium so the water maintains a gentle boil.

Cook the potatoes: Lightly boil the red-skin potatoes for about 7-8 minutes until fork tender. When done, you should be able to spear the potatoes easily with a sharp knife. The cubes should be tender but not falling apart.
Drain: Remove the pot from the heat and drain it so that only the potatoes remain. Place potatoes in a large mixing bowl and let them cool slightly on the counter.
Cook the bacon: If you are new to cooking baking in the oven, be sure to check out my recipe for Baked Turkey Bacon for step-by-step instructions. However, in a nutshell, these are the steps to cook bacon. Preheat the oven to 400 degrees F. and line a baking sheet tray with parchment paper or aluminum foil. Add a wire rack atop the lined tray. Place four strips of turkey bacon on top of the rack, ensuring the strips don’t overlap. Transfer the turkey bacon to the preheated oven. Cook for 10 minutes, flip the strips, and cook them for another 5 minutes. Let them cool for five minutes before roughly chopping them into bite-sized pieces.
Prepare the dressing: Take out a small bowl while the potatoes and bacon cook. Add the mayonnaise, apple cider vinegar, Dijon mustard, Kosher salt, and pepper, and whisk the ingredients. Once combined, add the chopped dill and whisk again.

Assemble the red potato potato salad: Add the chopped celery, scallions, dill pickles, and turkey bacon into the large bowl where you put the potatoes earlier.
Add the dressing: Drizzle the potato mixture with dressing and toss it gently so that it coats all ingredients equally.
Serve: If using, sprinkle the chopped hard-boiled eggs on top of the red potato salad. Serve the dish immediately or cover it with saran wrap and refrigerate until ready to serve.

How to Make Ahead and Store Leftovers?

Red-skinned potato salad is a must-have recipe for hassle-free prep time. Prepare it ahead for effortless potluck preparation, or save your leftovers to enjoy days later.

Make ahead: You can prepare this delicious recipe one day in advance. However, if you plan to include eggs, I recommend adding them to the mixture just before serving.
Storage: Store your leftovers in an airtight container in the fridge, and they will stay fresh for up to 1-2 days. Because the flavors may settle or change during storage, I recommend stirring the mixture before serving and tasting it so that you can adjust its seasoning as necessary.

What to Serve with Red Potato Salad?

You’ll have countless pairable meals for any occasion when you make potato salad with red potatoes. This collection has everything from summer cookout menu ideas to weekday sandwiches.

Grilled meats: No barbecue feast is complete without a filling potato salad and grilled protein. Serve my Chicken Shish Tawook for a juicy, bold Middle Eastern meal. If you want a light seafood option, prepare my recipes for Grilled Sockeye Salmon, Shrimp Shish Kabob, or Grilled Dolphin Fish, and your tastebuds will thank you.
Air-fried chicken or turkey legs: Fried chicken and redskin potato and egg salad is a classic menu combination. However, you can take out the mess of oil frying and prepare healthy poultry half the time by making my Air Fried Chicken Legs or Air Fryer Turkey Legs instead.
Sandwiches or burgers: Satisfy your appetite and cravings by spooning your red potato salad with bacon alongside a hearty sandwich. My favorite pairings include a fresh Chicken Caprese Sandwich, a flavorful Tuna Melt Sandwich, and a restaurant-ready Bacon Avocado Burger.
Pasta Salads: Pair it with classic summer sides like my Caprese Pasta Salad, Mexican Corn Pasta Salad, or Orzo and Shrimp Salad.

Expert Tips

There’s no secret to making a deliciously savory and tender bacon red potato salad. Everyone can whip up this fan-favorite side using my beginner-friendly cooking suggestions.

Cooking potatoes: The trick to making the best red potato salad recipe ever is correctly cooking the potatoes. Begin by filling your pan with cold water and letting your potatoes heat up in the pot. Doing so allows the potatoes to cook in gentle heat resulting in more evenly cooked creamy potatoes. Additionally, this soaking process will reduce boiling time and ensure your potatoes have a tender texture.
Dress properly: I recommend letting your potatoes reach a lukewarm temperature before adding the additional ingredients. If your potatoes are too hot, they will absorb the added liquid, which may result in a mushy potato salad. However, the temperature at which you add your ingredients is entirely up to your preference.
Presentation tips: One of the biggest complaints about potato salad is that it looks bland. My solution is to reserve some of the ingredients used in the recipe and sprinkle them on top when mixed with the dressing. A redskin potato salad topped off with bacon bits, fresh herbs, and bright veggies is a treat for the eye.
Let it rest: While optional, I recommend letting your potato salad rest for 30 minutes to an hour before serving. This resting time will allow your ingredients to mix their flavors thoroughly so that every bite tastes perfectly balanced.
Eggs: When you make this red potato salad with eggs, it’s up to you how you prefer to mix them. I like adding the eggs as a topping to keep them from getting buried in the mix. However, you could also add them along with your other dressing ingredients so that they appear evenly throughout the potato salad.
Serve warm, at room temperature, or cold: As it is with most potato salads, this red potato and egg salad can be served lukewarm, at room temperature, or cold. However, if you are serving it as a part of your summer barbecue menu on a hot day, it is advised to place it above a bowl filled with icy water to maintain its coolness.

FAQs

Wondering whether red potatoes are good for potato salad or how to prepare your veggies? This handy guide answers all your questions about this delicious potato salad recipe.

Can you make potato salad with red potatoes?

Yes! Not only can you make potato salad with red potatoes, but I also highly recommend it. Red potatoes hold their shape better than other potatoes during the boiling process, and they bring a sweet, buttery flavor to your potato salad.

How long to boil red potatoes for potato salad?

The time it takes to cook red potatoes may vary depending on their sizes. However, after cutting them into one-inch cubes and letting your water boil, your potatoes should only need to cook for 7-8 minutes until they are fork-tender. Keep in mind that there is a direct correlation between the size of your potato cubes and cooking time. To check for doneness, insert a knife into the center of a potato piece. If it enters and exits easily, your potatoes are ready.

Do I need to peel the skin of red potatoes when making potato salad?

Not at all! I prefer to leave the skin on when I make this red potato salad recipe with bacon. Not only does this add color to the potato salad, but it also ensures you keep the nutrients present in the red potato skin. However, you can peel your potatoes first if you’d prefer not to include the skin.

Are red or white potatoes better for potato salad?

Whether you use red or white potatoes in your potato salad is up to personal preference. I love making this recipe with red potatoes because of their rich, sweet flavor. However, you can use any potato you prefer as long as they are waxy potatoes that can hold their shape during the boiling process, such as Yukon Gold potatoes.

Other Potato Recipes You Might Like

Whether you are a Pioneer Woman’s Potato Salad fan or have always made your cherished family recipe, I hope you try our red skin potato salad recipe. And if you happened to have any leftover potatoes, here are a few other potato recipes you might also like:

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

Red Skin Potato Salad Recipe

This Red Potato Salad recipe is packed with creamy potatoes, crispy bacon, crunchy celery, and earthy fresh herbs and then drizzled with a creamy salad dressing. It is the perfect side dish for summer BBQs, picnics, potlucks, and more.

Course Salad

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Resting time (optional) 30

Total Time 1

Servings servings

Calories 364kcal

Author Aysegul Sanford

Ingredients

3 pounds red potatoes cleaned and cut into 1-inch cubes
6 strips turkey bacon* roughly chopped – or regular bacon
1 cup mayonnaise
3 tablespoons apple cider vinegar
2 tablespoon Dijon mustard
1 teaspoon Kosher salt
½ teaspoon ground black pepper
2 tablespoons fresh dill chopped
2 stalks celery chopped
¼ cup scallions thinly sliced or red onions
2 hard-boiled eggs cut into ½ inch cubes – optional
3 tablespoons chopped dill pickles – optional

Instructions

To cook the potatoes: Place the cubed potatoes in a large pan and fill them with cold water, making sure that the water covers the potatoes plus an additional inch. Cover the pan.
Place the pan on the stove and bring to a boil over high heat. Turn down the heat to medium and let it simmer for 7-8 minutes* or until fork tender (but not falling apart.)
Remove from the heat and drain. Transfer it to a large salad bowl and let it cool slightly.
To cook the turkey bacon: Preheat the oven to 400 degrees F. Line a baking sheet tray with parchment paper or aluminum foil. Place a wire rack on top of the lined tray. Place the strips of turkey bacon on the wire rack, ensuring the strips do not overlap.
Bake for 10 minutes, then flip and cook for an additional 5 minutes. Let them cool slightly, and then cut them into bite-sized pieces.
While the potatoes and bacon are cooking, make the dressing. In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, Kosher salt, and pepper. Add the chopped dill and give it a good whisk.
To assemble the red potato salad: Add chopped celery, scallions, dill pickles (if using), and turkey bacon into the bowl with the boiled potatoes.
Drizzle them with the dressing and gently toss them, ensuring that the dressing is distributed throughout.
If using, add the hard-boiled eggs on top*. Serve right away or cover with stretch film and refrigerate until ready to serve.

Video

Notes

Yields: This recipe makes about 6-7 cups of salad if you cut your potatoes into 1-inch cubes. The nutritional values below are per serving.
Cook time for potatoes: Please keep in mind that there is a direct correlation between the size of your potatoes and cooking time. The best time to check doneness is by inserting a sharp knife into a potato cube. If it comes in and out easily, it should be cooked.
Bacon: I used turkey bacon, but regular bacon can be used. If you are new to cooking bacon in the oven, be sure to check out my detailed post on Baked Turkey Bacon.
Eggs: If you are using eggs, you can place them on top at the end or chop them up and incorporate them into the salad with the rest of the ingredients.
Make ahead instructions: You can prepare this salad one day in advance. However, if you plan to include eggs, I recommend adding them to the mixture just before serving.
Storage: Store your leftovers in an airtight container in the fridge, and they will stay fresh for up to 1-2 days. Because the flavors may settle or change during storage, I recommend stirring the mixture before serving and tasting it so that you can adjust its seasoning as necessary.

Nutrition

Ina Garten’s Roasted Shrimp Salad

Aysegul Sanford — Thu, 15 Jun 2023 17:48:10 +0000

A true Barefoot Contessa classic, this roasted shrimp salad is the same one Ina Garten herself sold in stores. Much like her Orzo with Shrimp and Feta Cheese, this recipe comes together in no time at all.

And if you are a serious shrimp lover, be sure to make Shrimp Scampi and BBQ Shrimp Skewers, too.

Ingredients

Ina Garten’s shrimp salad is a mix of pantry and fresh ingredients that are easy to find at the grocery store. Here are my best tips when shopping for this roasted shrimp salad recipe:

Shrimp: Buy whole shrimp labeled 16-20 or 21-25 (this is an indication of the size and number of shrimp per pound). You can peel and devein them yourself or purchase deveined shrimp to save yourself some time. If using frozen shrimp, thaw completely by placing the bag in a bowl of cold water for about 30 minutes.
Olive oil: Use good olive oil, preferably extra virgin olive oil if you have it on hand.
Mayonnaise: When first testing this recipe, we found the original 1 cup mayo Ina Garten used was too much, so I reduced it to ½ cup. As always, taste and adjust based on your desired preference.
Orange zest and orange juice: Orange zest and orange juice are the key ingredients that make this recipe so delicious and unforgettable. Lemon zest and lemon juice can be used in its place, but I highly recommend making it with orange.
Vinegar: The recipe uses white wine vinegar, but apple cider vinegar, red wine vinegar, or whatever you have on hand will work.
Fresh dill: While fresh dill is very classic and delicious, fresh herbs like fresh parsley would be great, too.
Capers: Make sure the capers are drained before adding to the salad. Not a fan? Use dill pickles or omit them altogether.
Red onion: Raw red onion adds a nice savory crunch. Replace it with Pickled Red Onions or Roasted Red Onions for a mild onion flavor. Or you can also use an equal amount of chopped scallions.

Optional Add-Ins and Variations

Although not included in the original recipe, here are some fun and creative add-ins to make this shrimp recipe your own:

Seasoning: While the shrimp is seasoned simply with Kosher salt and black pepper, you can add some nice flavor with 1 teaspoon of Old Bay seasoning, blackened seasoning, or a pinch of red pepper flakes for some heat.
Savory: One teaspoon of Dijon mustard or Worcestershire sauce mixed into the dressing would add a welcome savory bite.
Avocado: Add one cubed ripe avocado to the salad for some extra creaminess.
Salad greens: Serve it over a bed of mixed greens or thinly sliced romaine lettuce for some extra crunch.
Other veggies: Add additional fresh, crisp vegetables like diced English cucumbers, halved red cherry tomatoes, or diced bell peppers.

How to Make Barefoot Contessa’s Shrimp Salad?

This Ina Garten Shrimp Salad recipe is so easy to make and can be ready to serve in just about 1 hour, thanks to the shrimp’s quick cooking time. Here’s how to do it in a few easy steps:

Preheat Oven: Preheat the oven to 400 degrees Fahrenheit.

Prep Shrimp: Pat the shrimp dry with paper towels. Spread into one single layer on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss gently to ensure the shrimp is coated with the oil and seasonings.
Roast Shrimp: Roast the shrimp for 6-8 minutes, flipping them halfway through, until pink, pearly, and slightly curled into a ‘C’. Remove from the oven and let it cool for a few minutes. Transfer to a large bowl and set aside.

Make Dressing: While the shrimp is roasting, whisk together the mayonnaise, orange zest, orange juice, and vinegar in a large mixing bowl. Add the dill, capers, and red onion and mix until combined.
Toss: Pour the dressing over the shrimp and toss to combine. Cover with plastic wrap and set aside for 30 minutes before serving.

How to Make Ahead and Store

Ina Garten’s shrimp salad is a wonderful make-ahead recipe and keeps well in the refrigerator. To do so, simply:

Make Ahead: Make this shrimp salad up to 1 day in advance. Allow to cool to room temperature, then cover and store in the fridge. Remove from the fridge 30 minutes prior to serving.
Storage: Leftover shrimp salad will keep in an airtight container in the fridge for up to 2 days. The sauce will sink to the bottom over time, so give it a good stir before serving.

What to Serve With This Recipe?

A fabulous Barefoot Contessa shrimp salad can be served in a number of elegant and sophisticated ways. Some of my favorites include:

Bread: Serve it as a light dinner with a crusty French baguette or Homemade Olive Bread.
Soup: Make it a lighter meal by serving it alongside Ina’s Chilled Cucumber Soup or Creamy Zucchini Soup.
Grains: Make it more of a filling meal by serving it with some Cooked Quinoa, Cooked Wild Rice, or even cooked cous cous.
Wine: This light seafood salad goes wonderfully with a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc.

Expert Tips

Use good quality ingredients. Your favorite brand of mayonnaise and olive oil will make the shrimp salad taste that much better.
A note on frozen shrimp: If you are using frozen shrimp, make sure it is fully thawed before cooking. According to Bon Appetit, frozen shrimp is better than fresh shrimp. But as always, shop for shrimp that is easily available to you.
Shrimp cooks very quickly. It is easy to overcook shrimp, so pay attention to the cooking time. Because it cooks so fast, I do not recommend using parchment paper, as the hot heat from the sheet pan does a better job of cooking the shrimp evenly.
Allow the shrimp to cool slightly before tossing with the sauce. You want warm shrimp, not piping hot. The gentle warmth will better absorb the dressing.
Put the sauce in the shrimp. Just as Ina Garten notes on the Food Network, add the sauce to the shrimp rather than adding the shrimp to the sauce. This way, you can moderate the amount of sauce you want tossed with the shrimp.
Let it rest before serving. Once Ina’s shrimp salad is prepared, cover it and allow it to rest for 30 minutes at room temperature to allow the flavors to marry together. Or, just as Ina Garten recommends in her cookbook, set it in the fridge for up to 6 hours before serving.

Other Shrimp Salad Recipes You Might Also Like:

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

Adapted from Ina Garten’s Barefoot Contessa, How Easy Is That? cookbook – Roasted Shrimp Salad recipe.

Ina Garten’s Roasted Shrimp Salad Recipe

Ina Garten’s roasted shrimp salad is a deli-style salad perfect for BBQs, picnics, potlucks, and holidays all year round. Surprisingly delicious, thanks to the addition of orange juice and orange zest, once you try this easy recipe, you will never buy roasted shrimp salad from the store again.

Course Lunch, Seafood Salad

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 8

Resting time 30

Total Time 48

Servings servings

Calories 276kcal

Author Aysegul Sanford

Ingredients

For The Roasted Shrimp:

2 lbs shrimp 16-20 or 21-25 peeled and deveined
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

For The Dressing:

½ cup mayonnaise
1 tablespoon orange zest from 2 oranges
2 tablespoons orange juice freshly squeezed
1 tablespoon white wine vinegar or apple cider vinegar
¼ cup chopped fresh dill
2 tablespoons capers drained
2 tablespoons red onion small diced

Instructions

Preheat Oven: Preheat the oven to 400 degrees Fahrenheit.
Prepare Shrimp: Using a sheet of paper towel, pat dry the shrimp on both sides. Transfer onto a sheet pan. Spread the shrimp on a single layer, drizzle with olive oil, and sprinkle with salt and pepper. Toss together to ensure that the shrimp is evenly coated with oil and seasoning.
Roast Shrimp: Roast for 6-8 minutes, flipping them halfway through roasting. Remove from the oven and let it cool for a few minutes. Transfer to a large bowl and set it aside.
Make the salad dressing: Meanwhile, make the dressing by whisking together the mayonnaise, orange zest, orange juice, and vinegar in a mixing bowl. Add the dill, capers, and red onion and mix to combine.
Toss, rest and serve: Pour the dressing over the shrimp and toss to combine. Cover with stretch film and let it rest at room temperature for 30 minutes before serving.

Notes

Yields: This recipe makes 4-5 cups of salad, good for approximately 6 (appetizer) servings. The approximate nutritional values below are per serving.
Make Ahead: Make it up to 1 day in advance. Allow to cool to room temperature, then cover and store in the fridge. Remove from the fridge 30 minutes prior to serving.
Storage: Leftover shrimp salad will keep in an airtight container in the fridge for up to 2 days. The sauce will sink to the bottom over time, so give it a good stir before serving.

Nutrition

Mango Pineapple Salsa

Aysegul Sanford — Sat, 10 Jun 2023 17:49:18 +0000

Preparing mango salsa with pineapple is one of my favorite ways to make a fruity, fresh, and zesty condiment that pairs with dozens of dishes. Like my Peach Salsa and Cherry Tomato Salsa, this recipe is delicious as an appetizer, a topping for fish-based mains, or even a side for hearty meats. This dish will be your new summer staple, no matter how you serve it.

Ingredients

This recipe for mango pineapple salsa uses a handful of fresh, healthy ingredients to get its signature fruity taste:

Pineapple: Pineapple is essential to give this recipe its sweet, tropical overtones. I recommend using fresh pineapple for the freshest, healthiest taste. You can even add grilled pineapple for extra smoky, caramelized flavors. Canned pineapple will work in a pinch if you don’t have fresh alternatives, but be aware of their added sugar.
Mango: Fresh, sweet mangos are the best pick for this fresh pineapple mango salsa. Frozen mango will also work, but thaw it completely before adding it to your recipe.
Red onion: Red onion gives this simple salsa a sharp, bold flavor kick. You can also use Mexican Pickled Onions for a tangier, zestier take.
Jalapeño pepper: A bit of pepper is the key to giving this mango pineapple jalapeno salsa its classic balance of sweet and spicy flavors. I recommend using seeded jalapeno peppers to give this recipe a little heat, but you can also remove the seeds if you like.
Fresh cilantro
Fresh Lime juice: I recommend using freshly squeezed lime juice for this easy salsa dish. However, you can also use lime juice from a bottle if you don’t have any fresh limes on hand.
Salt

Substitutions and Optional Add-Ins

Green onions: Want to make this tangy salsa a little milder? Use a bit of finely chopped green onions instead of red onions. This easy ingredient substitution is both delicious and colorful.
Mint: If you’re not a fan of cilantro, fresh mint makes an excellent substitution, giving this recipe a bright, herby flavor.
Avocado: Adding a few chunks of ripe avocado is the best way to add a mild, creamy taste to this fruit salsa.
Cherry tomatoes: Transform this simple recipe into pineapple mango pico de gallo by adding a cup of finely chopped cherry tomatoes. This addition will add sharp juiciness to each bite—perfect for tacos!
Habanero: To increase the heat level of this recipe, add a little bit of finely chopped habanero peppers. These tiny veggies will give your salsa a bold kick, perfect for spice lovers.

How to Make Mango Pineapple Salsa

Even beginner chefs can prepare pineapple mango jalapeno salsa in a snap! With just four steps and a handful of ingredients, your table will overflow with sweet, zesty, and salty flavors.

Add the ingredients: Add the chopped pineapple, mango, red onion, jalapeno, cilantro, lime juice, and salt to a large mixing bowl.
Mix: Stir until you thoroughly combine the ingredients.
Let it rest: Cover the mixed salsa with plastic wrap and refrigerate for 30 minutes to two hours to combine the flavors.
Serve: Serve the mango pineapple salsa as a condiment or with a bowl of tortilla chips.

How to Make and Ahead and Store?

This fresh fruit salsa is a great recipe for make-ahead meal plans during the summer months.

Make ahead: You can make this easy salsa recipe up to 24 hours in advance. Simply store it in an airtight container in the fridge until ready to serve.
Store: Transfer your leftover salsa to an airtight container and place it in the refrigerator for up to 2-3 days. When ready to serve, give it a good stir, taste for seasoning, and add more if necessary, as fruit salsa tends to lose its saltiness during storage. This step will ensure your recipe’s flavors are still bold and evenly mixed.

What to Serve with Mango Pineapple Salsa?

It doesn’t matter whether you’re preparing a light Thai lunch or pork chops on the grill. With this delectable collection, you’ll never wonder what to serve with pineapple salsa again.

Appetizer with chips: One of the easiest, tastiest ways to serve this simple salsa recipe is as an appetizer or a snack with your favorite tortilla chips. Served alongside my Super Easy Guacamole and Corn Salsa, this crowd-pleaser will complete your menu of game-day recipes.
On grilled or roasted fish: This mango pineapple salsa for fish is a refreshing, bright combination that will make you feel like you’re at a seaside restaurant. Serve this luscious condiment on top of Cajun Mahi Mahi (as pictured above), Grilled Mahi Mahi or Breaded Fish, and it’ll disappear in minutes.
Over chicken: No one can resist the tender, sweet combination of grilled chicken with pineapple salsa. Serve your salsa with grilled or roasted chicken using my succulent recipe for Chicken Breast for an elegant pairing perfect for special occasions and weeknight dinners.
Tacos: Take your taco game to the next level by topping your spread with this fruity, Instagram-ready condiment. I recommend serving your salsa with fish tacos—especially shrimp tacos!—to bring out your meat’s fresh, tropical flavors.
Rice bowls: Adding a few spoonfuls of this pineapple and mango salsa to your favorite rice bowls is an easy way to add a pop of color and sweetness to them. This simple condiment adds a rich, refreshing taste to dishes like a salmon rice bowl and fish taco rice bowl.
Pork chops: Few combinations are as sumptuous, sophisticated, or tasty as serving mango pineapple salsa with sweet-and-savory pork. You can even add a touch of classic outdoor smokiness to your plate by preparing grilled pork chops for the table.
Thai recipes: Nothing balances Thai recipes’ savory, spicy, and sweet flavors better than a fruity salsa. Top your favorite dishes, like my Thai Steak Noodle Salad, with this 20-minute condiment, and prepare yourself for a host of compliments to the chef.

Expert Tips

If you want a fresh salsa with vibrant color and the best flavor, these pro tips are a great way to cook like a master chef. Follow this simple guide for the perfect balance of presentation and taste.

Ripe fruit is the best: The best mango pineapple salsa begins with sweet, ripe ingredients. If you have difficulty telling which fruits are ripe, purchase pre-cut fruit at the grocery store. Not only will this save time, but it’ll also guarantee that your ingredients are maximally fresh.
Finely chopped: When making this salsa, it’s essential that you chop your ingredients into small, bite-sized pieces. Use a sharp knife and cutting board to ensure easy slicing, and avoid using a food processor, as it will likely result in a watery, off-colored mixture.
Taste for seasoning and add more: No one wants their salsa to come out bland. I recommend tasting your mixture for seasoning before serving and adding more if necessary.
Let it rest: Let your fruit salsa chill for at least 30 minutes before serving. This extra resting time allows the ingredients to mix flavors and absorb the added seasoning, giving each bite an exquisite balance of fruity, savory taste.

FAQs

What can I substitute mango for in mango salsa?

If you don’t have ripe mangos, papaya or pineapple are easy substitutes that perfectly mimic mangos’ juicy, sweet taste. Plus, no one can say no to tropical salsa!

Can you freeze pineapple mango salsa?

I don’t recommend freezing this condiment, as the temperature change may result in a grainy, unpalatable texture.

Other Mango Recipes You Might Like

This mango pineapple salsa recipe explodes with sweet, tangy flavors. These simple recipes are just what you need for more refreshing ways to incorporate mango into your weekday menu.

Pineapple Mango Salsa Recipe

This pineapple mango salsa recipe is a delicious fruit salsa that is packed with fresh flavors. Serve it as an appetizer with tortilla chips or as a condiment over blackened or grilled chicken, fish, or pork.

Course Condiment

Cuisine Mexican

Diet Gluten Free, Vegan

Prep Time 20

Resting time (optional) 30

Total Time 50

Servings servings

Calories 57kcal

Author Aysegul Sanford

Ingredients

1 cup pineapple peeled, cored, and cut into ¼ inch pieces (5.3 ounces)
1 cup mango peeled and cut into ¼-inch pieces (5.3 ounces)
¼ cup red onion roughly chopped (1 ounce)
1 jalapeno seeded and roughly chopped (1 ounce)
3 tablespoons fresh cilantro roughly chopped
4 tablespoons lime juice freshly squeezed; approximately 2 limes
½ teaspoon kosher salt

Optional add ins:

¼ cup red bell pepper roughly chopped

Instructions

In a bowl, add pineapple, mango, red onion, jalapeño, cilantro, lime juice, and salt. If using, add in the red pepper too.
Stir to combine.
Cover with plastic wrap and refrigerate for 30 minutes* or up to 2 hours for the flavors to combine.
Serve as a condiment or with your favorite tortilla chips on the side.

Notes

Storage: You can store leftovers in an airtight container in the fridge for up to 3 days.
Ripe and finely chopped: We recommend using fresh ripe fruit that is finely chopped for this fruit salsa.

Nutrition

Greek Yogurt Cucumber Salad

Aysegul Sanford — Mon, 29 May 2023 20:06:18 +0000

The best thing about this cucumber Greek yogurt salad is that it is easy to make with the most delicious yogurt salad dressing. Plus, it is made with a handful of ingredients you probably already have in your pantry.

If you are a fan of similar easy Greek yogurt-based recipes, check out our Tzatziki (aka Greek cucumber salad dressing), Greek Yogurt Coleslaw, Pasta with Greek Yogurt Sauce, and Greek Yogurt Chicken Salad recipes.

Ingredients You’ll Need:

You only need a few basic ingredients and a few pantry staples to make this cucumber yogurt salad. The ingredients list has two parts:

For the Greek yogurt salad dressing, you will need the following:

Greek yogurt: I recommend using full-fat plain Greek yogurt for the most creamy Greek cucumber salad. However, low-fat Greek yogurt or plain yogurt would also work.
Garlic cloves: Be sure to mince them finely to easily incorporate them into the dressing.
Lemon juice: Freshly squeezed lemon juice is the best.
Extra virgin olive oil: A drizzle of olive oil deepens the flavors of this yogurt dill cucumber salad, but it is an optional ingredient.
Vinegar: All you need is a splash of red wine vinegar to brighten up the yogurt salad dressing. I used red wine vinegar, but white wine vinegar, rice vinegar, or even apple cider vinegar would also work.
Fresh Dill: A small amount of chopped fresh dill is a classic ingredient for any Mediterranean cucumber yogurt salad recipe, and this one is no exception. If you find the flavors of fresh dill too strong, you can use a teaspoon of dried dill instead.
Kosher Salt and Pepper

For The Salad, you will need:

Cucumbers: I used English cucumbers (aka seedless cucumbers) as they have fewer seeds than most other types of cucumbers. However, Persian cucumbers (aka Lebanese cucumbers) and garden cucumbers (the most popular type you find in US grocery stores) would all work. Removing and peeling the seeds is optional and depends on the type of cucumber you use.
Onion: A small amount of sliced red onion pairs beautifully with all the other flavors of this creamy cucumber dill salad. However, scallions can be used as a substitute.

Optional Add-ins and Substitutions:

Sour cream: Not a fan of yogurt? Use sour cream instead. I recommend using a lesser amount, about ½ cup. If you are a fan of mayo, you can add a few tablespoons to make it a bit more tangy and flavorful.
Fresh herbs: If fresh dill is not your favorite, substitute it with fresh mint and fresh parsley. While you can omit fresh herbs altogether, I love the burst of fresh flavor they bring to this summer salad.
Seasoning: Add a teaspoon of my Mediterranean seasoning blend to the creamy yogurt dressing for an even more authentic flavor.
Honey: You can add a teaspoon of honey to the tzatziki sauce salad dressing if you want your yogurt cucumber dill salad to taste slightly sweet.
Lemon Zest: I find that a small amount of lemon zest helps enhance the flavor of the creamy dressing and make it even more citrusy, but it is optional.
Ranch Dressing: If you are a fan of ranch flavors and don’t mind a different flavor profile (with a more American twist), you can use our yogurt ranch dressing instead of the yogurt sauce in the recipe below.

How To Make Cucumber Greek Yogurt Salad?

Making cucumber salad with yogurt dressing cannot be easier. If you have 10 minutes, you can make this recipe. Here are the steps:

Make the yogurt dressing: In a small mixing bowl, whisk together Greek yogurt, garlic, lemon juice, olive oil, vinegar, fresh dill (if using), kosher salt, and black pepper until creamy.
Slice the cucumbers: If preferred, peel the cucumbers. Using a mandoline slicer or a sharp knife, slice them in ¼-inch thickness. Transfer to a large bowl along with sliced red onions.
Dress the cucumbers: Drizzle the vegetables with the creamy yogurt dressing and gently toss to ensure all of the cucumbers are evenly coated.
Taste for seasoning & serve: Give it a taste and add more if necessary. Serve.

How to Make Ahead and Store Leftovers?

When it comes to summer cookouts, planning, and meal prepping are key. Thankfully, with just a few steps, you can make this creamy cucumber salad a day ahead and put it together in minutes. Here is how I do it:

To Make Ahead: Make the creamy Greek yogurt dressing up to 3 days in advance and store it in a jar with a tight-fitting lid. Slice cucumbers and red onion a day in advance and store them in separate containers. When ready, assemble the salad as directed in the recipe card below.
To Store Leftovers: Place the leftover Greek cucumber yogurt salad in an airtight container and store it in the fridge for up to 3 days. Please be aware that cucumber slices will release their juices as they sit. You can drain the excess liquid or add a few tablespoons of Greek yogurt to thicken the dressing. Regardless of which method you choose, be sure to give it a toss before serving.

What To Serve It With?

This easy cucumber salad pairs beautifully with various of main dishes and similar salads. Here are some suggestions for pairing:

Grilled Meats: The tangy and refreshing flavors of the salad make a great summer side dish with spicy dishes like grilled chicken, pork, or turkey. Pair it with my Greek Yogurt Chicken or Shish Tawook for a wonderfully balanced and authentic Mediterranean-inspired meal.
Fish: Whether grilled mahi mahi, salmon, or shrimp kabobs, this tzatziki cucumber salad complements seafood beautifully.
Roasted Vegetables: Serve it alongside roasted asparagus, crispy eggplant, or zucchini noodles for a light vegetarian meal.
With Other Salads: If you are taking it with you to a potluck (such as a dish you can bring to a Memorial Day party) and need a few more ideas, this yogurt cucumber salad would pair well with my Caprese Pasta Salad, Jen Aniston Salad, and Quinoa Tabbouleh.

Expert Tips:

While this creamy cucumber salad with Greek yogurt is pretty straightforward, there are a few things to pay attention to for the best results. Here are a few tips I learned during my recipe testing:

Use a mandolin slicer: If you have a mandolin slicer, this is the time to use it, as thinly sliced cucumbers make for a more aesthetically pleasing and delicate salad. Not to mention, it makes the process of making this yogurt and cucumber dish much faster.
Salt cucumbers: The cucumbers will inevitably release their juices as they sit. However, if you have the time, you can place the sliced cucumbers in a bowl fitted with a colander and sprinkle them with half a teaspoon of salt. Give them a toss and let the juices drain for 15-30 minutes. Doing so will draw the water out of the cucumbers and ensure that your cucumber yogurt dill salad remains crisp rather than becoming watery.
Chill before serving: This salad can be served right away, but letting it sit in the fridge for 30 minutes to an hour allows all the flavors to blend and intensify, resulting in an even more refreshing yogurt cucumber salad.
Taste for seasoning: Be sure to give it a taste before serving and add more seasoning if necessary.

FAQs

Is Greek yogurt and cucumber good for you?

According to Healthline, Greek yogurt is high in many nutrients and a good source of protein, fat, and carbohydrate source. Conversely, cucumber is a nutritious and low-calorie fruit that is high in water content and provides many essential nutrients and vitamins. So, consuming yogurt and cucumber together, as we do in this healthy cucumber salad, can be good for you.

How do you keep cucumbers crisp in a salad?

You can keep cucumbers crisp by salting them for 15-30 minutes before assembling the salad. Place cucumber slices in a colander set in a bowl. They should release their juices as they sit. Drain and use them in your salad.

How to thicken a cucumber salad?

You can thicken your cucumber salad by adding and tossing a few tablespoons of extra Greek yogurt into the salad.

Other Cucumber Salad Recipes You Might Also Like:

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

Greek Yogurt Cucumber Salad Recipe

This Greek Yogurt Cucumber Salad is a refreshing and healthy side dish you can make in 10 minutes. Tossed in a tangy, tzatziki-inspired Greek yogurt dressing, it is a lighter and healthier alternative to mayo or sour cream-based cucumber salads.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10

Total Time 10

Servings servings

Calories 76kcal

Author Aysegul Sanford

Ingredients

1/2 cup plain Greek yogurt full fat
2 cloves garlic ~ 1 1/2 teaspoons, minced
⅓ cup lemon juice freshly squeezed – from 2 lemons
1 teaspoon extra virgin olive oil
1 tablespoon red wine vinegar or apple cider vinegar
¼ cup chopped fresh dill optional
1 teaspoon Kosher salt
¼ teaspoon black pepper
1 English cucumber* sliced in 1/4 inch slices (peeling is optional)
¼ cup thinly sliced red onion or scallions – optional

Instructions

To make the yogurt dressing, whisk together yogurt, garlic, lemon juice, olive oil, vinegar, dill (if using), salt, and black pepper.
Place cucumber and red onion slices in a large salad bowl.
Drizzle the cucumber salad with the Greek yogurt dressing. Give it a gentle toss.
Taste for seasoning and add more if necessary. Serve.

Video

Notes

Yields: This cucumber salad yields approximately 4 cups of salad (with ~ 2/3 cup yogurt dressing). It is ideal for 4 servings if you are serving it as a side dish. If you are serving it to a larger crowd, you can multiply the recipe as many times as you need.
Cucumber: I used an English cucumber, but yu can also use 4-5 (smaller) Persian cucumbers.
To Make Ahead: Make the yogurt dressing up to 3 days in advance and store it in a jar. Slice cucumbers and red onion a day in advance and store them in separate containers. When ready to serve, place cucumber and onion slices in a bowl, drizzle with the dressing and toss to combine.
To Store Leftovers: Place the leftover cucumber salad in an airtight container and store it in the fridge for up to 3 days. Please be aware that cucumber slices will release their juices as they sit. You can drain the excess liquid or add a few additional tablespoons of Greek yogurt to thicken the dressing. Be sure to toss before serving.

Nutrition

Shish Tawook

Aysegul Sanford — Thu, 25 May 2023 19:46:50 +0000

What is Shish Tawook and Where Does It Come From?

Also referred to as “chicken tawook” and “shish taouk”, Shish tawook is a traditional Turkish dish made by threading marinated chicken on skewers and cooking them over a grill. Unsurprisingly, the word “shish” translates to “skewer,” while the word “tawook” means “chicken” in Turkish. Together, the name means “chicken threaded on a skewer.”

This recipe’s classic meat marinade—a mixture of yogurt, tomato paste, and spices—dates back to the Ottoman Empire, which ruled much of the Middle East from the 1300s to the 1900s. Since its inception, this recipe has been claimed by many countries in and around the Middle East, including Turkey, Lebanon, and Egypt.

Though popular in its countries of origin, shish tawook has made a considerable mark on American culture—becoming a popular dish in Mediterranean, Lebanese, and Middle Eastern fast food restaurants in the US.

List of Ingredients

This shish tawook recipe comes together with two sets of ingredients:

Shish tawook marinade: To make this Middle Eastern chicken marinade, you will need:
- Greek yogurt: I like the thick creamy texture of full-fat Greek yogurt, but you can also use plain yogurt.
- Lemon zest and freshly squeezed lemon juice
- Olive oil
- Fresh garlic cloves
- Tomato paste: This is mostly for color than flavor and can be omitted if preferred.
- Seasonings: You will need warm spices like ground cumin, dried oregano, paprika, and basic seasonings like kosher salt and black pepper. Optionally, you can also add in a pinch of cayenne pepper for some heat.
Chicken: You can use boneless skinless chicken thighs or boneless skinless chicken breasts for this shish chicken kebab recipe. Regardless of which one you use, it is important to make sure they are cut in equal sizes.

In terms of equipment, you will need either metal or wooden skewers to thread your kabobs.

How to Make Shish Taouk?

The recipe for shish taouk makes authentic Middle Eastern cuisine easy for cooks at any level. Follow the instructions below for a juicy chicken dish that is guaranteed to impress:

Prep the chicken: Remove any residual skin and fat from your chicken, then slice it into one-inch chunks. Transfer your sliced chicken cubes into a large bowl, and set it aside.
Make the yogurt marinade: In a mixing bowl, mix yogurt, fresh lemon juice, lemon zest, olive oil, garlic, ground cumin, dried oregano, paprika, tomato paste, salt, and black pepper. Whisk until the ingredients thoroughly blend.
Add the chicken: Pour the marinade over the chicken and toss the mixture until each piece of chicken has an even coating of marinade. Cover the bowl with plastic wrap and remove as much air as possible. Transfer the meat to the fridge and marinate the chicken for at least 4 hours or preferably overnight.
Prepare the skewers: If you are using bamboo or wooden skewers, soak them in water for 30 minutes before assembling the chicken kebabs.

Preheat the grill: Set the burners to medium-high, and let it preheat for 10 minutes or until it reaches 400 degrees F. Use tongs to dip a wad of paper towel into the olive oil and thoroughly wipe the grates.
Assemble the skewers: Thread the meat through the skewers, tapping off any excess marinade. If you have any thin pieces, fold them before threading to ensure even cooking. Do not overcrowd the meat as you thread the skewers. Leaving a little room between each piece will help each chicken piece cook evenly.
Cook: Place the chicken skewers onto the oiled grate in a single, even layer. Cover the grill and cook for 12-15 minutes, rotating the skewers every five minutes. This rotation will evenly brown your meat and give the dish its signature grill marks. Check doneness by inserting a meat thermometer (affiliate link) in a few of the chicken pieces. They are fully cooked if they reached 165 degrees F.

Rest and serve: Place a sheet of aluminum foil loosely over the grilled chicken skewers and let it rest for 10 minutes. Serve!

How to Make Ahead, Store, and Reheat?

Chicken shish tawook is a godsend for easy meal prep and leftover storage. Whether you make it for a weeknight meal or a summer party, you won’t let a single bite go to waste with these helpful tips:

Make ahead: The best part about Middle Eastern marinated chicken is that its flavor deepens the longer it sits. You can marinate your chicken for up to 24 hours before cooking. Then, assemble your chicken kabobs and grill them as written in the recipe below.
Storage: When done eating, let your chicken reach room temperature. Then, remove the meat from the skewers and store it in an airtight container in the refrigerator for up to three days.
Reheating: You can reheat the leftover shish chicken kabobs using three different methods:
- In the oven: Place your leftovers on a sheet pan and warm them in a preheated 325 degrees F. oven for 10-15 minutes.
- On the stovetop: Heat your chicken in a skillet with a bit of oil over medium-high heat until heated through.
- In the microwave: For a super-quick reheating method, place your leftovers in a microwave-safe container and microwave them for 1-2 minutes—checking every 30 seconds—until warm. If your meat is too dry, add a splash of water to the container before heating.

What to Serve with Shish Tawook?

You won’t believe how many menus you can design around this Middle Eastern Grilled Chicken recipe. This collection has everything to help you create a feast in your own kitchen:

Make it a sandwich or wrap: Nothing hits the spot better than a shish tawook sandwich. Simply remove your grilled chicken from its skewers, lightly grill a slice of pita bread or lavash, spread a sauce on top, and add your chicken. In Turkey, I’ve seen people make a chicken tawook wrap by spreading the pita with creamy hummus, then topping it with cooked chicken, sliced tomatoes, and red onions (or sumac onions for a zestier taste). Then, it is drizzled with a yogurt-based sauce such as yogurt dill sauce or tahini yogurt sauce.
Turn it into Lebanese chicken kabobs: Want to make it as they do in Lebanese restaurants? Spread your lavash (or pita bread) with Lebanese garlic sauce, toum, and then place the shish tawook on top along with lettuce, pickles, and tomatoes. If you have never made this Lebanese recipe, this homemade toum garlic sauce recipe is my favorite one.
Serve over rice or tabbouleh: Whip up a pot of simple rice for an easy weeknight fix. Or, for a more traditional pairing, serve this Middle Eastern chicken skewers recipe alongside Lebanese Rice with Vermicelli, Turkish Tabbouleh, or Tabbouleh with Quinoa with a helping of cool tzatziki or a serving of Turkish yogurt drink ayran on the side.
Simple salad on the side: Packed with protein and herby flavor, this chicken kebab recipe balances perfectly with a garden-fresh salad. Prepare an authentic Middle Eastern menu with a Turkish White Bean Salad or Fattoush Salad. You can also add tasty, crisp flavors to your table with my Yogurt Coleslaw or any of my other delicious summer salads.

Expert Tips

This five-star Middle Eastern meal is pretty straightforward and quite easy to make. Below are a few helpful tips to help you make the best chicken shish tawook on your first try:

Don’t skimp on the marination: Sufficient marination is the key to the tender, juicy chicken in this recipe. Like my Yogurt Chicken Marinade, the yogurt and lemon juice in this recipe’s marinade tenderizes the meat and infuses it with rich, tangy flavors. To ensure your chicken comes out as juicy as possible, I recommend letting it sit for at least 4 hours— up to 24 hours—before cooking.
Cut the chicken into equal sizes: Be sure to slice your chicken into even, one-inch chunks before threading them on the skewers. Evenly-sized chicken cubes will allow each skewer to cook at the same rate.
Thread loosely: Thread your tender chicken chunks loosely on their skewers to avoid crowding and uneven cooking. I also recommend leaving 1-2 inches on the ends of your skewers so you can easily remove the chicken pieces from the skewers.
Oil the grates: To avoid sticking and burnt meat, thoroughly oil your grill grates before cooking your shish taouk. Furthermore, once you add the chicken skewers to the grates, turn them a few times to ensure even cooking.
Check for doneness: The best way to check your shish tawook’s doneness is to insert a digital meat thermometer into the center of a piece of chicken. USDA recommends cooking chicken until its internal temperature reaches 165 degrees F. before serving.
Let the chicken rest: Once you remove the chicken skewers from the grill, let it rest under a sheet of aluminum foil for 5-10 minutes before serving.
Don’t have a grill?: If you don’t have access to an outdoor grill, you can use an indoor grill pan to prepare your chicken shish tawook on the stovetop. You can also make a slightly different version of this recipe in the oven using my recipe for Oven-Baked Chicken Kabobs.
Add vegetables to the skewers: The authentic shish tawook recipe is not made with vegetables. However, if you prefer, you can use quick-cooking vegetables such as onions, mushrooms, and green bell peppers as you thread the chicken.

FAQS

What is the difference between chicken shawarma and tawook?

The difference in shish taouk vs. shawarma lies in marination and cooking. Though both dishes originate in the Middle East, chicken shawarma doesn’t usually include yogurt in its marinade, resulting in a deeper flavor profile. Also, chicken shawarma comes from slow-cooking stacks of shawarma spiced chicken slices on a vertical rotisserie and slicing off the outer layer.

What is the difference between chicken mishwi and chicken tawook?

To identify chicken mishwi vs. tawook, you’ll want to look at the method of assembly and cooking process. Chicken mishwi refers to chicken grilled on charcoal, whereas shish tawook is made by cooking cubed chicken on skewers.

What is the difference between shish kebab and shish tawook?

Though both refer to dishes cooked on a skewer, shish kebabs can include any meat, including beef, chicken, or seafood. Shish kabobs may also have veggies, like bell pepper or onions, for extra freshness and fiber. Meanwhile, shish tawook refers to skewered kebabs made with marinated chicken.

Can shish kabobs be cooked in the oven?

Yes! To cook shish tawouk in the oven, line a sheet pan with parchment paper and arrange your marinated chicken pieces. Bake the meat for 15-20 minutes at 450 degrees F., flipping halfway through. Finish the cooking process by broiling the chicken for one minute on each side, up to two minutes in total.

How can I turn this into a chicken maroosh recipe?

Popularized by a Philadelphia-based restaurant, chicken maroosh is a version of shish tawook served on a hoagie roll rather than on pita or lavash. Top your hoagie with charred onions, tomatoes, pickles, and garlic sauce for an authentic maroosh recipe.

What are some other names used to describe this recipe in Middle Eastern restaurants?

Nowadays, people in the U.S. refer to this dish in dozens of different ways, including “sheesh tawook”, “chicken taouk”, and “shistaouk.” I’ve even heard it marketed as “Chickabob” in some Lebanese restaurants in the US.

Other Middle Eastern Recipes You Might Also Like

If you love this shish taouk recipe, I have dozens of other classic recipes for you to try. You won’t be able to resist these fan-favorite dishes’ mouthwatering Middle Eastern flavors.

If you try this Shish Tawook recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Shish Tawook Recipe

Experience authentic Shish Tawook, tender, juicy Middle Eastern chicken skewers grilled to perfection. Marinated in yogurt, garlic, lemon, and spices, this grilled chicken recipe is simple yet bold and flavorful.

Course Chicken Recipes, Dinner

Cuisine Middle Eastern

Diet Gluten Free

Prep Time 15

Cook Time 15

Marinading Time 4

Total Time 4 30

Servings skewers

Calories 181kcal

Author Aysegul Sanford

Ingredients

Chicken

2 pounds boneless and skinless chicken thighs or chicken breasts, cut into 1-inch cubes

For The Marinade

¾ cup whole milk Greek yogurt or plain yogurt
1 teaspoon lemon zest
¼ cup lemon juice freshly squeezed
3 tablespoons olive oil plus more for the grill
6 garlic cloves minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
2 tablespoons tomato paste
1 teaspoon Kosher salt
¼ teaspoon pepper
Pinch cayenne pepper optional

Instructions

Prepare the chicken: Remove any residual skin or fat from the chicken; pat dry and transfer the chicken pieces to a bowl and set aside.
Prepare the marinade: In a mixing bowl, whisk together the yogurt, lemon zest, lemon juice, olive oil, garlic, ground cumin, dried oregano, paprika, tomato paste, salt, and pepper so that all are incorporated.
Pour the marinade over the chicken and mix well, ensuring all the chicken pieces are thoroughly coated. Cover it tightly with plastic wrap, removing as much air as possible. Place it in the fridge and marinate for at least 4 hours or preferably overnight.
If using wooden skewers, begin soaking them in water for 30 minutes prior to assembling the marinated chicken. Remove the marinating chicken from the fridge 20 minutes before grilling.
When ready to grill*, turn burners to medium-high and let them preheat for 10 minutes or until it reaches 400 degrees F. Using tongs, dip a wad of paper towel into the extra olive oil and then generously wipe the grates*.
Meanwhile, remove the chicken from the marinade and thread the chicken pieces through the skewer. Tap off any excess marinade. If you have a thin piece, fold it as you thread it so it will cook evenly. Do not pack the pieces too tight, as this can lead to uneven cooking.
Place the skewers on the oiled grate in a single layer. Cover and cook for approximately 12-15 minutes, rotating every 5 minutes so that you achieve a nice browning with grill marks. If you have a meat thermometer, check doneness by inserting it into one of the chicken skewers. If the internal temperature reached to 165 degrees F., your shish tawook should be cooked.
Remove the skewered chicken from the grill and tent with aluminum foil for at least 10 minutes before serving.

Video

Notes

Yields: This recipe yields 8-9 skewers of shish tawook with each skewer having 5 pieces of cubed chicken. The nutritional information below is per skewer.
Cook on the stove top*: If you do not have a grill, you can cook your skewers in a grill pan on the stove. It takes about 15-20 minutes to cook them on the stove.
Do not skip the oiling of the grill grates: This is an important step to ensure that the chicken releases easily (and in one piece) when cooked. If you skip this step (or do not oil them well) the chicken skewers will stick to the grates and it will be difficult to flip them.
Make ahead: You can marinate your chicken for up to 24 hours before cooking. When ready, assemble and cook them as directed in the recipe.
Storage: Bring the leftovers to room temperature. Then, remove the meat from the skewers and store it in an airtight container in the refrigerator for up to three days.
Reheating: To heat in the oven, place your leftovers on a sheet pan and warm them in a preheated 325 degrees F. oven for 10-15 minutes. And to warm it up on the stovetop, place your chicken in a skillet (or a grill pan) with a bit of oil over medium-high heat and cook until heated through.
Serving suggestions: These chicken skewers can be served with cooked grains, summer salads, or in lavash bread. I served them over a bed of tabbouleh and with a side of tzatziki.

Nutrition

Chicken Kabobs in Oven

Aysegul Sanford — Thu, 25 May 2023 19:42:02 +0000

Baking chicken kabobs is one of the most flavorful ways to prepare juicy, seasoned chicken all year round. A favorite protein among many, these baked chicken skewers make the perfect meal with fresh zesty marinade, succulent meat, and easy cleanup. Even better, when you give this delicious recipe a quick broil at the very end, your chicken kabobs will taste very similar to its grilled version.

If you are a fan of cooking kabobs in the oven, be sure to also check out our Oven Baked Beef Kabobs recipe.

Ingredients You’ll Need to Make Baked Chicken Skewers

You’ll need two sets of simple ingredients to make oven-cooked chicken kabobs:

Marinade: The seasoning for chicken shish kabobs is inspired by my Mediterranean
seasoning. You’ll need the following:
- Olive oil
- Lemon zest and fresh lemon juice
- Spices and herbs: Dried thyme, dried oregano, garlic powder, Kosher salt, and ground black pepper.
Chicken: You will need two pounds of boneless, skinless chicken breasts or chicken thighs sliced into one-inch chunks.
Vegetables: It is optional, but you can easily turn these into chicken vegetable kabobs by including veggies such as red onions, green bell peppers, and yellow peppers.

In terms of equipment, you’ll need metal, bamboo, or wooden skewers to assemble the kabobs.

Substitutions & Optional Add-Ins

Marinade: If you prefer a tangier, creamier taste, you can use my Greek Yogurt Chicken Marinade. Or, if you’d like to make an Asian-inspired meal, you can opt for my soy sauce-based chicken teriyaki marinade instead.
Vegetables: The best part of cooking chicken skewers in the oven is playing around with what fresh veggies to use. In addition to onions and peppers, I recommend using quick-cooking vegetables such as button mushrooms, baby bella mushrooms, zucchini, or cherry tomatoes.
Spices: Feel free to get creative by adding your favorite spices to the marinade. Earthy and flavorful spices like ground cumin and smoked paprika pair beautifully with the rest of the marinade ingredients.
Fresh herbs: A sprinkle of chopped fresh parsley or dill is an easy way to give these oven-roasted chicken skewers a gourmet finish.

How to Cook Chicken Shish Kabobs in the Oven?

Baking chicken kabobs in the oven is a quick and tasty way to enjoy five-star Mediterranean fare all year round. No grill, no problem! Simply follow the instructions below:

Prepare the chicken kabob marinade: In a large bowl (one that is big enough to accommodate all the chicken pieces), whisk together the olive oil, lemon zest, lemon juice, dried thyme, dried oregano, garlic powder, Kosher salt, and black pepper. Set it aside.
Dry and cut the chicken: Dry chicken breasts using a sheet of paper towel on both sides. First, cut them into strips and then each strip into 1-inch cubes.
Marinade: Add the cubed chicken to the bowl of marinade, and toss to ensure each piece of chicken receives an even coating. Cover the bowl of chicken with plastic wrap. Press down on the layer to remove any air, and seal the bowl tightly. Place the meat in the fridge for at least one hour or for up to 12 hours.
Soak the skewers: If you are using wooden skewers, soak them in water 30 minutes before cooking.
Remove the chicken: 20 minutes before assembly, take the marinated chicken out of the fridge.
Preheat the oven: Set the oven to 450 degrees F., and line a baking sheet with parchment paper. Set the prepared sheet pan aside.

Assemble the kabobs: Loosely thread the pieces of chicken on each skewer, discarding any excess liquid. If desired, alternate the chicken chunks with onion and peppers. For 2 pounds of chicken, you should have 8 skewers, with each skewer having 5 pieces of cubed chicken.
Place the kabobs on the sheet pan: Arrange the assembled kabobs on the parchment-lined baking sheet, ensuring not to crowd the skewers.
Bake the chicken kabobs: Place the skewered chicken in the oven and bake for 16 minutes, flipping it halfway through baking. When rotating the chicken kabobs, I recommend removing the sheet pan from the oven as it is easier (and safer) to rotate the skewers, especially if you are using wooden ones.
Broil: Switch the oven to the broil setting and cook the chicken kabobs for one minute on each side, not exceeding a total of two minutes. Check for doneness by inserting a meat thermometer (affiliate link) into the center of one of the chicken chunks. When the meat reaches an internal temperature of 165 degrees F., remove the kabobs from the oven.
Rest and serve: Loosely cover the oven-roasted kabobs with a sheet of aluminum foil, and let them rest for 5-10 minutes. Once the resting process finishes, serve!

How to Make Ahead, Store, and Reheat?

Oven-baked chicken kabobs are excellent for anyone who enjoys easy meal prep. Prepare these kabobs, and simple meals will be ready throughout the week.

Make ahead: To transform this chicken skewer recipe into an easy 30-minute meal, prepare your chicken marinade up to two days in advance. Store the chicken and marinade in an airtight container in the fridge, and assemble your chicken kabobs when you are ready to bake them.
Storage: Let your baked shish kabobs reach room temperature before storing them. Then, place the skewers (or, if you prefer, you can remove the meat from the skewers) in an airtight container in the refrigerator. Your leftover kabobs will stay fresh for 2-3 days.
Reheat: You can reheat the leftovers in a preheated 350 degrees F. oven for 10-12 minutes or until heated through. If they look dry, you can lightly brush the chicken pieces with a teaspoon of olive oil before placing them in the oven. You can also reheat your chicken kabobs in the microwave for 1-1½ minutes (checking every 30 seconds), until they are warmed thoroughly.

What to Serve with Baked Chicken Kebabs?

When you bake chicken skewers, you’ll unlock countless delectable menus fit for a restaurant. This simple collection has everything to satisfy your table, from savory grains to crisp salads.

Rice and grains: Jasmine rice is a simple classic, while other seasoned options—such as my Herbed Quinoa, Simple Wild Rice Pilaf, and Tabbouleh—perfectly capture the herby, hearty taste of a Mediterranean menu.
Pasta: Tender, filling, and simple, orzo is one of my favorite sides to prepare when I bake kabobs in the oven. Looking for a richer, more decadent pairing? Buttery Garlic Pasta is the ultimate crowd-pleaser for sophisticated pasta sides.
Yogurt Sauce: Nothing complements baked chicken shish kabobs like a creamy, tangy, and irresistibly rich dipping sauce. My authentic Tzatziki is a classic pairing, while my Dill Yogurt Sauce is a quicker alternative that you can put together in 5 minutes.
Salads: If you want a delicious, low-carb pairing, any of my easy quinoa salad recipes will do the trick. Or, if you’re looking for a simple green salad, my Spring Mix Salad and Caprese Pasta Salad only require a handful of pantry-ready ingredients for a garden-fresh side.

Expert Tips

Cooking chicken kabobs in the oven is an easy way to prepare Instagram-ready meals all week. With these simple tips, your chicken will always come out perfectly juicy and flavorful.

Don’t skimp on the marinade time: Thorough marination is the key to giving this baked shish kabob recipe its robust, herbaceous taste. I recommend a minimum of an hour or up to twelve hours for maximum flavor.
Soak the skewers: I prefer metal skewers because they heat up quickly, resulting in evenly cooked chicken pieces. However, if you are using bamboo or wooden skewers, be sure to soak them in water for at least 30 minutes before assembling your chicken kabobs to prevent them from burning while cooking.
Thread the skewers loosely: When assembling your chicken kabobs, thread them loosely and leave room at both ends so you have something to hold onto while eating. I also recommend shaking off any excess liquid to avoid creating a liquid bath in the baking tray. Finally, discard any extra marinade, as its contact with raw chicken will introduce unwanted bacteria to the mixture.
Flip halfway through the baking process: Flipping your baked kebabs will ensure they cook evenly on both sides of the meat.
Finish under the broiler: Keep a close eye on your chicken kabobs while they finish under the broiler. Broilers cook very quickly, and over-cooking your chicken skewers may result in burnt or dry meat. If you’re not a fan of using a broiler, bake your chicken kabobs for an extra five minutes instead. Though, keep in mind that broiled chicken tastes very similar to its grilled version.
Uniform-sized chicken: It is important to cut the chicken in equal sizes to ensure even baking. If your pieces are different sizes, they’ll cook unevenly, giving you a mix of over- and under-cooked kabobs. If some portions of your chicken are thinner than others, feel free to fold them during the threading process to make them match the size of their fellow pieces.
Check for doneness: I recommend using a meat thermometer (affiliate link) to ensure that they are fully cooked. Poultry should reach 165 degrees F. before it’s safe to eat.
Do not skip the resting time: The key to juicy chicken kabobs is to let the skewers rest after removing them from the oven. Cover the baked chicken kabobs with foil for 5-10 minutes so that the meat can reabsorb its juices and ensure maximum flavor.

FAQs

Can you cook chicken kabobs in the oven?

Yes! Oven-roasting chicken skewers is the best way to cook kabobs without a grill. Not only is this process much easier than grilling, but it also gives your chicken a juicy, tender texture and an irresistibly delectable taste.

How to cut chicken breast for kabobs?

Cut your boneless chicken breast into one-inch chunks before threading them through the skewers. Uniform pieces will ensure that your skewers bake evenly.

How long to cook chicken kabobs in the oven?

I recommend baking your chicken shish kabob for 15-16 minutes at 450 degrees F., flipping it halfway through the cooking process. Then, broil your kabobs for one minute on each side to give them a crisp, golden-brown exterior.

What are the ideal temperature and bake time for cooking chicken kabobs in the oven?

The ideal temperature and time is 450 degrees F. for 15 minutes. However, with a two-minute broil, you can cook your skewers in the oven at 350 degrees F. for 35-40 minutes. Or, roast your chicken kabobs at 375 degrees F. for 30-35 minutes and finish with a two-minute broil.

How long to broil chicken skewers?

You should broil chicken kabobs for one minute on each side to ensure optimal browning. However, keep an eye on your chicken during this process to keep them from burning under the broiler’s heat.

How to make chicken kabobs without skewers?

If you don’t have any skewers on hand, you can easily prepare deconstructed chicken kabobs in the oven. First, line a sheet pan with parchment paper, add your marinaded chicken cubes and vegetables, and roast the sheet pan chicken kabobs, flipping the meat and veggies once during baking.

Other Baked Chicken Recipes You Might Like

If you try this Baked Chicken Kabobs recipe, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Chicken Kabobs in Oven Recipe

No grill? No problem! Baking chicken kabobs in the oven is the best way to cook kabobs without a grill. With this easy recipe, you can enjoy juicy and flavorful chicken skewers all year long.

Course Dinner

Cuisine Middle Eastern

Diet Gluten Free, Halal

Prep Time 4 20

Cook Time 20

Total Time 4 40

Servings skewers

Calories 209kcal

Author Aysegul Sanford

Ingredients

For The Marinade

¼ cup olive oil or avocado oil
2 teaspoons lemon zest
4 tablespoons lemon juice
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon garlic powder
1 teaspoon Kosher salt plus more for seasoning
¼ teaspoon black pepper

For the Kabobs

2 lbs boneless skinless chicken breast or boneless skinless chicken thighs cut into 1-inch chunks
1 red onion quartered and sliced into 1-inch thick then separated into single layers
2 green bell peppers seeded and sliced into 1-inch pieces
2 yellow bell peppers seeded and sliced into 1-inch pieces

Instructions

Make the marinade: Whisk together olive oil, lemon zest, lemon juice, dried thyme, dried oregano, garlic powder, kosher salt, and black pepper in a large bowl (one that is large enough to accommodate all the chicken.)
Place the cubed chicken into the bowl. Toss to make sure all of the chicken is evenly coated with the marinade.
Cover the bowl with plastic wrap, pressing down to remove any air, and seal tightly. Place it in the fridge for at least an hour but up to 12 hours.
If you use wooden or bamboo skewers, soak them in water for at least 30 minutes before cooking kabobs in the oven.
When ready to assemble, start by preheating the oven to 450 degrees F. Line a baking sheet with parchment paper and set it aside.
Loosely thread the chicken chunks on the skewer tapping off any excess marinade, and alternate with the onion and peppers. For 2 pounds of chicken, you should have 8 skewers, with each skewer having 5 pieces of cubed chicken. If your chicken is thin, you can fold it when threading on the skewer so all pieces cook evenly.
Place the kabobs on the parchment-lined baking sheet in a single layer. If desired, sprinkle them with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
Bake for 16 minutes, rotating once during baking. When rotating the skewers, I recommend removing the sheet pan from the oven as it is easier (and safer) to flip the skewers, especially if you are using wooden ones.
At the end of 15 minutes, switch the oven to broil and broil* the chicken kabobs for 1 minute on each side (no more than 2 minutes total.) This step helps brown the chicken. Check for doneness by inserting a thermometer into one of the cubes. It should be done when it reaches 165 degrees F.
Remove kebabs from the oven, cover loosely with aluminum foil, and let it rest for 5 to 10 minutes. Serve.

Video

Notes

Yields: This recipe makes 8 skewers, with each skewer having 5 pieces of cubed chicken. The approximate nutritional values listed below are per skewer.
Broiling: * Broiling chicken kabobs at the last minute help mimic the flavors of grilled chicken kabobs. However, if you prefer not to broil them, I recommend extending the cooking time in the oven to 20 minutes or until the internal temperature of the chicken reaches 165 degrees F.
Make ahead: To transform this baked chicken skewer recipe into an easy 30-minute meal, marinate the chicken up to two days in advance. Store it in an airtight container in the fridge and thread your skewers when you are ready to bake them.
Storage: Let your kabobs reach room temperature before storing them. Then, place the skewers (or, if you prefer, you can remove the meat from the skewers) in an airtight container in the refrigerator. Your leftover kabobs will stay fresh for 2-3 days.
Reheat: You can reheat the leftovers in a preheated 350 degrees F. oven for 10-12 minutes or until heated through. If they look dry, you can lightly brush the chicken pieces with a teaspoon of olive oil before placing them in the oven. Alternatively, you can warm them up in a grill pan until heated through.

Nutrition